Objective
While hydrodynamic shock wave technology has been shown to tenderize tough meat, the optimum parameters necessary to maximize improvement are not fully known. In the process of determining optimum shock wave generating systems, in addition to assessing tenderness, changes in further processing, cooking, sensory and food safety properties will be assessed.
Investigators
Solomon M B
Institution
University of Iceland
Start date
1999
End date
2004
Funding Source
Project number
1265-41420-003-12S
Accession number
403237