The conservation and the naturalness of food’s products is one of the major need in the development of products with higher service. The heat treatments and the use of ingredients and additives such as salt or preserving agents represented, since antiquity are the most commonly methods used to prolong the preservation of food and their health. The increasingly needs of the market today require the definition of new techniques and technologies that allow the extension of preservation with respect to the contents of naturalness and consumer’s experience, that is not yet available in the field of meat products.