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EVALUATE PROPERTIES OF MEAT AND MEAT PRODUCTS FROM SHOCK WAVE PRESSURE SYSTEMS

Investigators
Solomon M B
Institutions
University of Iceland
Start date
1999
End date
2004
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.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
1265-41420-003-12S
Accession number
403237
Categories
Food Preparation and Handling
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants