Which of the following foods/items did not undergo a change in product characteristics after going through HPP?

The correct response identifies deli meat as a food item that does not undergo significant changes in product characteristics after being subjected to High Pressure Processing (HPP). HPP is a preservation method that utilizes high pressure to kill bacteria and extend shelf life without the need for high temperatures or chemical preservatives.

Deli meats are often already processed and sliced products, and HPP can further improve their safety and shelf-life without altering the flavor or texture significantly. The pressures used in HPP can effectively minimize microbial load while retaining the original qualities of the meat, such as its texture and taste.

In contrast, fresh vegetables, soy products, and fruit juices typically undergo more noticeable changes in texture, flavor, or nutritional content when processed with HPP. Fresh vegetables may become softer, while fruit juices might experience changes in flavor profile due to the extraction process. Soy products can also see alterations in texture, impacting their culinary applications. This is why deli meat stands out as not experiencing these characteristic changes to the same extent when subjected to HPP.