CN1738536A - Improvement in shock wave tenderization of meat - Google Patents
Improvement in shock wave tenderization of meat Download PDFInfo
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- CN1738536A CN1738536A CN 200380108867 CN200380108867A CN1738536A CN 1738536 A CN1738536 A CN 1738536A CN 200380108867 CN200380108867 CN 200380108867 CN 200380108867 A CN200380108867 A CN 200380108867A CN 1738536 A CN1738536 A CN 1738536A
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Abstract
A system for treating meat by the application of a shock wave to the meat while the meat is in contact with a diaphragm which is substantially transparent to the shockwave, confines the meat within a tunnel. In addition, the diaphragm and shock wave generating chamber are preferably disposed above the meat.
Description
Technical field
The present invention relates to use the improvement system of shock wave tenderization meat, and be U. S. application No.10/005 corresponding to the open US2002-0072318-A1 of U. S. application, the change of 763 system, its subject combination is in this as a reference.And 60/473,921 the priority that requires the U.S. Provisional Application 60/426,825 submitted on November 18th, 2002 and submit on May 29th, 2003.
Background technology
The business-like trial of early stage shock wave tenderization system is based on controlled blast (Godfrey, United States Patent (USP) 3,492,688 of chemical explosive in the water-filled vessel of soaking meat; Long, United States Patent (USP) 5,273,766).Carry out effective tenderization although put down in writing use according to the technology based on chemical explosive of the United States Patent (USP) 5,273,766 of Long, there are a lot of technical limitations in this method.Utilization is based on the system of chemical explosive, and pork pies are good, to avoid its contact may be comprised because the water of the chemical residue that blast produces; Vacuum packaging makes air not exist fully, even micro-bubble do not exist yet, and this is desirable, because the rapid pressure that shock wave produces causes sack to damage, thereby makes meat be exposed to water in the container, is exposed to the possible combustion product of explosive.
And the infrastructure costs and the technology that is used for specific muscle types of can not optimizing have suppressed the commercialization based on the system of chemical explosive.
After this, work out a kind of new principle, wherein produce shock wave (for example, Long, United States Patent (USP) 6,120,818) with electric power with the capacitor exhaust system.Since then, a lot of improvement have been worked out.
The myocyte is about human hair's diameter, comprises about 1000-2000 muscle fibril.According to the present invention with after previous embodiment handles, be 19, the transmission electron microscope of 500X take a picture (TEM) show zigzag tear line along muscle fibril, advise that here the physics of muscle fibril is torn but not proteolysis.The meat protein related with the Z line and the key of actin filament appear to be subject to very much the tenderization of physical impact ripple, as according to the present invention and previous embodiment performed.
Summary of the invention
The present invention is based on the U. S. application No.10/005 of Long, 763 (open US-2002-0072318-A1), 60/426,825 and 60/473,921 system, its content is hereby expressly incorporated by reference.
To not have the unpacked meat of bone and put into (index into) pipeline.Here, meat contacts with barrier film, and barrier film is used to make the processing pipeline to separate with shock wave generating chamber with water-filled capacitor discharge.The material that barrier film be can't see substantially by shock wave is made, 10/005,763 disclosed as Long, promptly, barrier film has the acoustic impedance of the fluid that equals substantially in the shock wave generating chamber and pending meat, preferably natural rubber, polyurethane or another synthetic elastomer.Produce high-voltage arc by striding across two electrodes that are immersed in the incompressible fluid (being preferably water), produce shock wave.Shock wave passes through barrier film, enters in the meat.Along with shock wave by meat, its focused energy is broken the key in the selectable myofibrillar protein of the structural intergrity of being responsible for muscle.In the part millisecond, tenderization takes place.
The amount that is used to produce the energy of given shock wave can be used as the percentage of condenser capacity and dials in.In addition, can easily meat be exposed to shock wave pulse more than one, because capacitor can circulate fast, for example per two seconds.
According to an aspect of the present invention, on the shock wave direct of travel in meat downstream air gap is set, to produce tension force or rarefaction wave, wherein air gap is optimum is 1.9cm height at least, preferably by the metallic plate support, to limit the skew of meat.
Further improve " pipeline " that makes meat pass through to seal substantially.Shock wave from metallic walls, solid-state and be preferably below metal end wall and the solid-state side near the time, the space that comprises meat for example is provided with the diaphragm of rubber of previous disclosure in the bottom between approaching shock wave and meat, wherein metallic walls is relative with the wall that the barrier film that is passed by shock wave forms, solid-state side shock wave is transparent, thereby produces tension force or rarefaction wave.End wall is preferably metallic plate, is placed on arbitrary end place of the pipeline that is used to comprise meat.
In another embodiment, meat is sealed in the pipeline fully, wherein except the metallic walls and shock-wave reflection end wall relative with the wall that forms by barrier film, pipeline is provided with by the shock-wave reflection material and (is preferably firm metal, stainless steel etc. for example) the solid-state side of making, thereby the pipeline of sealing is provided, wherein in pipeline, has not had tension force and rarefaction wave to produce.
In use, the top of pipeline and/or one or more end for example move by hydraulic jack or analog etc., and the meat in the compression pipe chamber attempts to eliminate the air pocket in the meat, and it is a lot of to cause such hole to reduce.Use the tenderization of this system to obtain fabulous result, because all previous trials, and can not cause damage to meat.
In order to eliminate any damage to meat substantially fully, the wall of piping chamber hereinafter is sometimes referred to as the meat process chamber, have gating to cross welding and constitute, but between without any the gap, meat is extruded by described gap when preventing meat by shock wave hits.The removable end wall of pipeline is provided with the autoexcitation sealer.
Use this system, meat is included in the can substantially, and can serves as the meat process chamber.But there is not hole substantially, its top or bottom and two end walls are metals, two sidewalls are enough to stand load and the shock wave material transparent is made by firm, or be made of metal, can understand, the box wall relative with metal top or bottom comprises (previous disclosure) barrier film, and when the electrode that is positioned at the barrier film downstream was hit, barrier film transmission shock wave was to meat.This produces good tenderization, and can not cause damage to meat.
According to the present invention, the shock wave generating chamber of water-filling preferably is placed on the barrier film top, handles pipeline simultaneously and is positioned at the below.The result, produce the result of shock wave as high-voltage arc, the bubble that produces in water does not gather near barrier film, is necessary to remove such bubble thus, produces head with shock wave therein and is lower than the high efficiency that keeps tenderization technology in the not preferred arrangement of barrier film and meat.
Also provide meat to transmit and the removal system.Enter an end at the meat that when plant conveyor receives meat, is in the random position, at first aim at the station by meat then, meat is aimed at the station and is used for arranging meat with suitable location, for example, in one embodiment, three meat that are arranged side by side have the spacing that is about 30.5cm between the row of meat.Select this spacing in this embodiment, the system that makes can receive the long sliced meat of 61cm, and for example pork loin etc. also can receive certainly than collop, for example is about the long eye (eye) of 30.5cm.Other is arranged and size also is possible certainly.
Meat vertically is transferred to primary importance by conveyer belt, then laterally shifts the second place onto with 90 °, so that implement the lateral compression of meat and extrude bubble, then by being advanced to the treatment region longitudinal translation on the initial direct of travel.In treatment region, between two end walls, push meat.After the processing, then vertically shift the 4th district onto, laterally shift the 5th district onto with 90 ° then, wherein meat is transported by second conveyer belt in the 5th district.In this embodiment, just between of four-two circulations of processed meat, move, but also can select other order certainly in shock wave pulse.
Description of drawings
Fig. 1 is the level cross-sectionn according to the first embodiment of the present invention;
Fig. 2 is the schematic side elevation of arrangement according to the invention, and wherein the capacitor discharge chamber is positioned at the meat top but not the below; And
Fig. 3 is the diagrammatic horizontal sectional view that further changes.
The specific embodiment
Fig. 1 is first device, 10 the level cross-sectionn according to the first embodiment of the present invention, with the systems compliant of the US-2002-0072318-A1 of above-mentioned Long, has the characteristic and/or the change of following interpolation then.Meat treatment region 12 is provided with two polyurethane sidewalls 14, each sidewall is all supported by the window guard ring (window retainer) that is fit to, the window guard ring is made by sturdy material such as for example steel, but the back is provided with air gap 18, air gap 18 compatibly has and is preferably the thickness of 1.5cm at least, more preferably 2cm at least.
Be provided with two end walls 20 and 20 ', they are vertically removable, and drive by bar 22 by the hydraulic jack that is fit to or beche (not shown) or by motor or other suitable device (not shown).When meat was placed in the meat treatment region 12, end wall was used for meat is pressed together, so that eliminate or make at least bubble minimum in the meat, thereby formed the meat process chamber.In order to prevent that meat from extruding between the gap near end wall 20 and 20 ' edge, suitable sealer 24 is set, described sealer is made by the polyurethane strip material for instance.End wall 20,20 ' is compatibly made by stainless steel, and has the thickness that is at least about 1.25cm.In one embodiment, it is wide that such end wall 20,20 ' is about 30.5cm, is about the 7.6cm height.
Below meat, be provided with barrier film, below barrier film, be provided with capacitor chamber, disclosed as the US-2002-0072318-A1 of Long.Be the metallic plate (not shown) above the meat, described metallic plate to be can move down with end wall 20,20 ' similar mode, also is used for compressing meat or makes the meat bubble minimum or eliminate bubble in the meat.
In use, this system's operational excellence, but wall must be firm.As the result of single triggering (oneshot), thickness is about stainless steel end wall 20,20 ' outwardly-bent about 1.6cm of 1.25cm.Therefore, thicker wall is desirable, for example 2.54cm.Polyurethane sidewall 14 does not damage.These results show that power comes from shock wave, but not are freed from any hydrostatic pressure that barrier film moves up and causes.It is good using the meat tenderization of this system.
In change or other embodiment, similar with end wall 20,20 ', sidewall 14 ' (referring to Fig. 3) is made by metallic plate, is preferably made by stainless steel, also has the thickness greater than 1.25cm, for example the thickness of 2.54cm.In this optional embodiment, the wall shock wave in barrier film downstream is not transparent, so do not produce rarefaction wave or tensile wave.
The schematically illustrated improvement that can use with the embodiment of Fig. 1 or Fig. 3 or preferably use of Fig. 2 with previous embodiment (being included in the embodiment that discloses among the US-2002-0072318-A1 of Long).In this embodiment, as clear illustrating among Fig. 2, the capacitor discharge chamber is positioned at barrier film and meat process chamber top, thereby the weight of the indoor liquid of capacitor discharge pushes away barrier film downwards, and barrier film pushes away meat again downwards.This change has the advantage of avoiding bubble to assemble near barrier film, wherein produces the result of shock wave as high-voltage arc, produces bubble in water; Replace, bubble is raised to them does not have top, hurtful capacitor discharge chamber.
The change of the embodiment of Fig. 1 is schematically illustrated in Fig. 3, and wherein consistent with Fig. 1 same parts is represented with same reference numerals.
In the change of Fig. 3, with meat along conveyer belt 30, by initial tract part 32, first district 34 on vertically, feed system.In first district 34, hammer 36 then laterally pushes away meat with hydraulic-driven, pneumatic or driven by power or any alternate manner, makes it to second district 38, and the close top upstream end wall 20 in conjunction with Fig. 1 description in described second district is in Fig. 3 in the position shown in the shade.This end wall 20 is then shifted meat onto treatment region 12, and wherein treatment region 12 is limited between sidewall 14 ', end wall 20 and the end wall 20 ' that is preferably metal, and end wall 20 ' moves from the position shown in the shadow.
After meat is processed, end wall 20 ' is moved on to position shown in the shade backward, and end wall 20 is advanced further, shift meat onto the 4th district 40.Then start another hammer 42, to shift meat onto the 5th district 44 from distinguishing 40, to another conveyer belt 46 that is used to transport the meat of handling.
Example 1: beef and pork result
A plurality of different system's structure that the result who illustrates below comes from according to previous embodiment changes, and is studying and testing the present invention.Many beef end grains obtain tenderization.The tender degree of strand meat improves 19% to 28% (table 1, wherein " TCS " represents according to the present invention or the shock wave treatment of previous embodiment) in the ox.
With respect to the data that present in the investigation of 1998 international tenderness of beef utilizing, shear and reduce even preferably and the shearing force between the special grade beef (0.34kg) poor greater than USDA.
[12]
| Table 1: with kilogram (Kg) is the standard deviation that the Warner-Bratzler of unit shears thigh meat and pork loin in average and the ox that shock wave treatment is crossed | ||||||||||||||
| Individual muscle | ||||||||||||||
| Kind and cutting | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | On average | % changes |
| Strand meat in the ox | ||||||||||||||
| Control | 5.4 | 5.6 | 3.3 | 6.4 | 4.7 | 7.1 | 6.2 | 5.1 | 6.6 | - | - | - | 5.6 | |
| TCS 76%, 1 pulse | 5.0 | 4.7 | 3.9 | 5.1 | 4.0 | 6.7 | 2.7 | 4.2 | 4.4 | - | - | - | 4.5 | 19.2 |
| Control | 5.7 | 6.2 | 5.9 | 6.1 | 4.2 | 5.1 | 5.9 | 4.4 | - | - | - | - | 5.4 | |
| TCS 72%, 3 pulse | 3.1 | 4.7 | 3.1 | 5.1 | 3.8 | 3.8 | 4.4 | 3.3 | - | - | - | - | 3.9 | 28.0 |
| Pork loin | ||||||||||||||
| Control | 3.1 | 4.9 | 3.5 | 5.3 | 5.8 | 3.2 | 4.5 | 5.0 | 3.3 | 2.7 | 3.6 | 4.9 | 4.2 | |
| TCS 72%, 2 pulse | 1.8 | 2.5 | 2.2 | 6.2 | 3.6 | 1.7 | 3.1 | 4.2 | 2.5 | 2.4 | 2.7 | 2.9 | 3.0 | 28.1 |
| 1/2 " Warner-Bratzler shears diameter core | ||||||||||||||
Be used to define another acceptable benchmark of tender degree and be shearing force less than 4.6kg.Therefore, the tender degree of standard of lining strand meat can accepted from unacceptable bringing up to aspect the tender degree.According to number of pulses, the tender degree of eye of round on average improves 18.6% to 29% (WBS 4.5kg control is compared to 3.7kg with 3.4 behind the shock wave tenderization).The application of shock wave (60% energy, pulse) is brought up to the level (3.5kg) that equals the blade tenderization at least with the average tender degree (WBS) of the tender waist of ox, but does not consider the microorganism infiltration.
The beef that shock wave treatment is crossed forms tenderer synergy eye of round (WBS controls the 3.2kg that 4.1 shock wave treatment are crossed).Syringe is not made any adjusting after setting with 10%, compare with control (10%), the processing eye of round that shock wave treatment is crossed obtains 15% liquid, for example marinade.Referring to PCT/US03/02514.In addition, the drip loss that has reduced 5 days (control 3.6% shock wave treatment cross 2.6%).Because not too red probably (the CIE a of beef that the higher ripple that impacts of injection was handled
*Value), there is not difference in the fresh beef because observe.Bottom circle das Beinfleisch and lining thigh meat for being used to produce enhanced beef prove similar results.Also finished such test, shown that tenderization is uniform along baking (roast) length and the upright position in baking.
Use shock wave treatment with the average tenderization 28% of fresh pork (table 1).11 shock wave tenderization active responses are arranged in 20 loin.Equally, the pork tenderness crossed of shock wave treatment is more consistent.Another group (n=10) obtains and causes shearing force to reduce by 20% (2.7kg that WBS control 3.4kg shock wave treatment is crossed) through the fresh pork of shock wave treatment from different commercial packing persons.Preliminary data show, native system can improve injection picked-up (control 14.8 shock wave treatment cross 17.0%) and reduce the drip loss (1.8 pairs 1.5%) of synergy pork chop subsequently.
Example 2: chicken results
The application of initial shock wave treatment is around making the poultry processor no longer need the first half of age broiler breasts.The result shows, bones immediately after muscle is stiff and with obtaining acceptable tender degree grade (table 2, group 2) in the pigeon breast of shock wave treatment.After death 6 hours with the pigeon breast of before having boned of shock wave treatment very near acceptable threshold value (6.0kg).Might be able to eliminate needs with the coupling electro photoluminescence of shock wave treatment to age broiler breasts.
Table 2-after death uses the WBS of the pigeon breast of before boned (having freezer unit) that the shock wave treatment of various pulses, energy and number of times crosses
aValue
Organize 1 group 2
Shock wave treatment 80% shock wave treatment 80%
Control 2 pulses and control 2 pulses
6hr PM 6hr PM
Mean value 17.2 6.9 13.4 4.1
std. 5.1 3.2 4.9 1.7
dev
The aWBS shear force that obtains from convection oven culinary art pigeon breast and the wide bar of 1.9cm.
Considerablely be on the other hand, even between the poultry car of the first half of the chicken that " wore out " before boning, inconsistency and inadequate tender degree are present in the market.The ageing time scope that in various poultry factory, has broad before boning.In addition, between poultry car general trend be to continue to shorten as far as possible ageing time, to reduce the storage area.The short storage time is caused the tender degree problem of brisket to a great extent, that is, and and the unfavorable toughness of " tough " chicken.If the tender degree of the pigeon breast of ordinary production, has shown then that shock wave treatment can improve tender degree not in desirable levels.
Shock wave treatment has lot of advantages, and the present invention has improved the easness and the uniformity of shock wave treatment.The consumer continues to seek thinner meat cutting.Regrettably, the usually tender degree of this meat cutting has problem.Shock wave treatment has improved the tender degree of fresh no bone lean beef, and needn't wear out, and also needn't damage the surface integrity (for example, bacterial penetration) of meat.Owing to can easily select shock wave energy and make meat be exposed to wherein number of pulses, so make the tenderization optimization by such cutting.Improved the tender degree of pork, beef, chicken and other species.
By using shock wave treatment meat, the picked-up that can improve the marinade of enhanced beef and pork.Referring to PCT/US03/02514.
Need not to change other qualitative attribute of wanting (for example, color, outward appearance, texture, local flavor) of meat, just can provide tenderization.
Complete system can easily be installed in series and handle and open bag and promptly cook in (case-ready) equipment at existing meat.Individual equipment according to the present invention has the 9.2m of being about
2Floor space (floorfootprint), and per hour processing is about 6, the meat of 135Kg.
Like this, the description of top specific embodiment will disclose general essence of the present invention fully, other people are by using current knowledge, be easy to revise and/or adapt described specific embodiment for various application, and need not excessive experiment, also can not depart from General Principle, therefore, described reorganization and revise should and be intended to be included in the meaning and scope of equivalent of disclosed embodiment.Should be understood that the term and the term that adopt only are used to describe purpose here, and unrestricted purpose.The device, material and the step that are used to carry out disclosed various functions adopt the plurality of optional form, and do not depart from the present invention.
Therefore, expression formula " be used for ... device " and " be used for ... device " or any method step language, as findable in above-mentioned specification and/or following claim, be intended to limit and cover any structure, physics, chemistry or electrical equipment or structure or any method step that to carry out described function, they exist now or in future, no matter whether accurately be equal to the embodiment that discloses in the top specification, that is, can use other device or step to carry out identical function; And purpose is, makes described expression have its wideest lexical or textual analysis.
Claims (10)
1. a tenderization meat and/or kill method of microorganism in the meat comprises
Make meat stand the shock wave of propagating by incompressible fluid, wherein
Described meat is placed near the first surface of barrier film, and the acoustic impedance of described barrier film approximates the acoustic impedance of described incompressible fluid, the second surface of the contiguous described barrier film of described incompressible fluid, and described barrier film makes described meat separate with described incompressible fluid; And
Wherein when meat stands to enter the described shock wave of meat by described barrier film then by incompressible fluid, limit moving of described meat;
Improvement is
During standing described shock wave, described meat is limited in and seals tightly in pipeline.
2. method according to claim 1, wherein during described shock wave treatment, described meat is limited in such space, described space has metal top or bottom, the described barrier film that passes through at first of transparent sidewall, metal end and the shock wave of shock wave substantially, and described barrier film and described metal top or bottom are oppositely arranged.
3. method according to claim 2, wherein said sidewall is made by polyurethane.
4. method according to claim 1, wherein during described shock wave treatment, described meat is limited in such space, described space has the described barrier film that metal top or bottom, metal sidewall and end wall and shock wave are passed through at first, and described barrier film and described metal top or bottom are oppositely arranged.
5. method according to claim 1, wherein said barrier film are positioned at the meat top, and shock wave enters in the meat by barrier film downwards.
6. method according to claim 2, wherein said barrier film are positioned at the meat top, and shock wave enters in the meat by barrier film downwards.
7. method according to claim 4, wherein said barrier film are positioned at the meat top, and shock wave enters in the meat by barrier film downwards.
8. a tenderization meat and/or kill method of microorganism in the meat comprises
Make meat stand the shock wave of propagating by incompressible fluid, wherein
Described meat is placed near the first surface of barrier film, and the acoustic impedance of described barrier film approximates the acoustic impedance of described incompressible fluid, the second surface of the contiguous described barrier film of described incompressible fluid, and described barrier film makes described meat separate with described incompressible fluid; And
Wherein when described meat stands to enter the described shock wave of described meat by described barrier film then by incompressible fluid, limit moving of described meat;
Improvement is
Described barrier film is positioned at the meat top, and shock wave enters in the meat by barrier film downwards.
9. an equipment that is suitable for the described method of claim 8 comprises
Be used to comprise the chamber of incompressible fluid and be used in the incompressible fluid of described chamber producing the device of shock wave with first acoustic impedance;
Barrier film near the setting of described chamber, described barrier film has a surface, this surface is suitable for contacting with incompressible fluid in the described chamber when described equipment is in use, described barrier film has the apparent surface, this apparent surface is suitable for contacting with meat when described equipment is in use, and the acoustic impedance of described barrier film approximates described first acoustic impedance; And
The structure that restriction meat excessively moves when meat stands to enter the described shock wave of described meat by described barrier film then by incompressible fluid;
Improvement is, when described equipment was in use, described barrier film and described chamber were arranged on the meat top, thus described equipment between the operating period shock wave enter in the meat by barrier film downwards.
10. one kind is suitable for the equipment that enforcement of rights requires 1 described method, comprises
Be used to comprise the chamber of incompressible fluid and be used in the incompressible fluid of described chamber producing the device of shock wave with first acoustic impedance;
Barrier film near the setting of described chamber, described barrier film has a surface, this surface is suitable for contacting with incompressible fluid in the described chamber when described equipment is in use, described barrier film has the apparent surface, this apparent surface is suitable for contacting with meat when described equipment is in use, and the acoustic impedance of described barrier film approximates described first acoustic impedance; And
The structure that restriction meat excessively moves when meat stands to enter the shock wave of meat by described barrier film then by incompressible fluid;
Improvement is
Between the operating period, meat tightly is limited in the closed conduit space at described equipment, and described pipeline space has removable metal end wall.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US42682502P | 2002-11-18 | 2002-11-18 | |
| US60/426,825 | 2002-11-18 | ||
| US60/473,921 | 2003-05-29 |
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| Publication Number | Publication Date |
|---|---|
| CN1738536A true CN1738536A (en) | 2006-02-22 |
Family
ID=36081130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200380108867 Pending CN1738536A (en) | 2002-11-18 | 2003-11-18 | Improvement in shock wave tenderization of meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838269A (en) * | 2018-10-27 | 2020-10-30 | 邵府现 | Low-pollution air meat beating equipment and using method |
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN113575657A (en) * | 2021-07-06 | 2021-11-02 | 华中科技大学 | Pork steak tenderizing device and method based on liquid-electric pulse shock waves |
| CN114128842A (en) * | 2021-10-15 | 2022-03-04 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving mutton tenderness |
-
2003
- 2003-11-18 CN CN 200380108867 patent/CN1738536A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838269A (en) * | 2018-10-27 | 2020-10-30 | 邵府现 | Low-pollution air meat beating equipment and using method |
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN113575657A (en) * | 2021-07-06 | 2021-11-02 | 华中科技大学 | Pork steak tenderizing device and method based on liquid-electric pulse shock waves |
| CN114128842A (en) * | 2021-10-15 | 2022-03-04 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving mutton tenderness |
| CN114128842B (en) * | 2021-10-15 | 2023-08-08 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving tenderness of mutton |
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