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Improvement in shock wave tenderization of meat
Improvement in shock wave tenderization of meat
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机译:改善肉的冲击波嫩化
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摘要
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.
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