Method for killing bacteria in meat using shock wave in a reflective surface in an inert liquid especially for ground meat

摘要

A method of treating meat comprising supporting the meat adjacent to a shock wave reflective surface in an inert liquid. The meat is subjected to an explosive shock wave propagated through the inert liquid. The shock wave is then reflected back from the shock wave reflective surface through the meat wherein the rate of the wave passing through the meat is at least 6100 ms-1 causing at least 92% of the bacteria on the meat to be killed.