Procedure for protection and stabilization of meat color and fresh, marinated or partially dehydrated processed meat products, treated for high blood pressure.

Method for protecting and stabilizing the color of meat and fresh, dehydrated or partially marinated meat processed products, high pressure treated. The loss of original color of the meat is a problem in the application of high pressures due to increased brightness and a decrease in the intensity of the red hue, passing pink or brown, reducing its acceptance. This invention keeps the natural color of fresh meat, and processed, smoked, pickled, marinaded, salty, or previously partially dehydrated reconstituted pressurization products. The treatment pressure should prevent thawing of the product, or at least that the product temperature exceeds 0 ° C at any time. other physicochemical aimed at recovering the original color that could produce changes in the desired product composition or consumer rejection processes also avoided.