Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

The demand of sliced dry-cured Iberian ham has importantly increased in the last years. During the slicing and packaging, the shelf-life and the safety of the hamcan be reduced. Industrial sector demands new methods to prolong the shelf-life and maintain the original quality of sliced ham during storage. The utilization of an active packaging with antioxidant and antimicrobial properties could increase the shelf-life of this product. Hydrostatic high pressure processing is a non-thermal food processing technology which allows the inactivation of pathogens. The combined effect of both methods (processing and packaging) could improve the antimicrobial effect while preserve the quality after processing to enhance the shelf-life of the product.