Dear all,
I have not heard of a high pressure machine in Chinese industry. As I know, this high-tech(may be in some developed country it is already become a simple technique) could only be realised in university. Fortunately, my subject was research the effectiveness of the high pressure on the property and colour of pig small intestine casing during my school time. I hope what I learned could be useful to you.
The most obviousely advantage of high pressure on food is that it could eliminate some kinds of microoganism without affect the flavour and taste of the food. (I remembered the effectiveness on gram '+' bacterial is more remarkable than the effectiveness on gram '-' bacterial) The protein in such food will be converted after the high pressure process, always with the changes on the third level or forth level of the converted protein. Some pressure (above 200 MPA)could also lead to changing the texture of meat or sausage. always the firmness is enhanced and the meat becomes more flexible. In Chinese we use a indicator called chewness to measure the difference between the meat with or without high pressure process.
In our experiment, the parameters of high pressure process under study were pressure level(0 to 600MPA with the 100MPA grade between each two neighbors) , temperature at the equivalent pressure(20 to 45 degree centigrade with the 5 degree centigrade between each two neighbors) and the holding time during the targeting pressure (5 to 30 min with 5 min grade between each two neighbors). The results were higher pressure could make colour of the casing become lighter as well as enhance the firmness of the casing.
All I known is present here, in addition, the Japanese and Spanish is good at researching the high pressure process on food stuff. Maybe you can obtain more information from the Japanese & Spanish domestic journal, as well as from globle journal.
If some of my opinions are wrong, please don't hesitate to point it out.
Jason