| 摘要 |
A meat tenderizing needle is sharpened to provide first and second side faces which converge and meet at its distal end to form a pair of sharp tangs which are separated by a notch. The first and second side faces having first and second root edges extending along the perimeter of the passage formed in the distal end of the needle. The first root edge is sharp and forms a cutting edge toward which sinew in the meat which is being penetrated by the needles will be guided by the notch to be cut by the cutting edge rather than merely deflected out of the path of the needle. |
