Industrial Process
Non-thermal tenderization of meat using low-frequency acoustic waves to disrupt muscle fibers uniformly.
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Instant-read thermometer — essential for any technique requiring precise temperature control
Instant-read thermometer — essential for any technique requiring precise temperature control
High-intensity (150–300 W/cm²) acoustic waves at frequencies of 20–100 kHz are applied to meat cuts in a water-coupled chamber for 2–10 minutes, reducing shear force by 30–50%. Wave propagation is controlled via piezoelectric transducers wi…
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