| 摘要 |
"Veno-Ject" is a tenderizing process in which a calculated amount of wine, relative to the size of the dead animal ie. (rabbit, sheep, cattle, swine, deer, moose, etc.) is injected into the vascular system under pressure from a pump syringe via a major artery ie. (Thoracic aorta, abdominal aorta, common carotid, external ilieac or femoral arteries, etc.) and the blood is flushed from the venous system via a major vein ie. (internal jugular, superior vena-cava, inferior vena-cava, or femoral veins, etc.) The process is completed once the arterial, capilliary, inter-cellular spaces and venous systems are saturated with wine and the animal is eviscerated and the carcass is allowed to hang at approximately 38.degree.F. for a required period until the wine has reacted on the tissue resulting in a thorough tenderizing of the meat for eatable purposes. |
