COLUMBUS, Neb. — Cargill says it has developed a new pressurized freezing technique that doubles the shelf life of beef patties up to 42 days.

The Minneapolis-based conglomerate’s foodservice meat business is based in Wichita, Kan. But the new pressure-frozen patties are being made at Cargill’s Columbus, Neb., plant.

Cargill says it adapted the pressure freezing technique from the avocado industry.

Cargill vice president Brent Wolke says the new freezing method doesn’t affect the burger’s taste. It also helps reduce the presence of bacteria that can cause food-borne illnesses.