Shockwave technology tenderises meat and improves cheaper cuts - FOOD Magazine - Australia

FOOD Magazine - Australia
Shockwave technology tenderises meat and improves cheaper cuts
FOOD Magazine - Australia
Scientists have found the eating quality of tough cuts of meat like shank, silverside and chuck steak can be improved using shockwave technology. The technology – hydrodynamic pressure processing – is the application of mechanical pressure pulses in a ...