Which of the following is a key characteristic of foods treated with HPP?

High Pressure Processing (HPP) is a technique used in food preservation that involves subjecting packaged foods to high pressure. One of the key characteristics of foods treated with HPP is the extension of shelf life without the need for refrigeration. This method effectively inactivates harmful microorganisms and enzymes that can cause spoilage and degradation, thereby preserving the quality and safety of the food while allowing it to be stored at ambient temperatures for longer periods.

The maintenance of texture and flavor is also a benefit of HPP, as it minimally impacts the sensory qualities of the food compared to traditional methods like heat pasteurization. Therefore, the ability of HPP to extend shelf life without refrigeration is a defining feature that makes it an attractive option for food manufacturers aiming to produce safe, shelf-stable products.