发明名称 |
Improvement in shock wave tenderization of meat |
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. |
申请公布号 |
NZ540803(A) |
申请公布日期 |
2008.11.28 |
申请号 |
NZ20030540803 |
申请日期 |
2003.11.18 |
申请人 |
HYDRODYNE INCORPORATED |
发明人 |
LONG, JOHN B;THOMSEN, PETER;WAITS, DONALD |
分类号 |
A22C9/00;A23L13/00;A23L13/70 |
主分类号 |
A22C9/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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