Disclosed herein are systems for tenderizing meat samples using High-Intensity Focused Ultrasound (HIFU) comprising one or more transducer arrays. Further disclosed are methods and uses of the systems to tenderize meat samples.

A meat tenderizing device is provided for meat tenderizing. The device can include a substrate having at least one structural reinforcing member. The substrate may be elastomeric, and may have a body of a material that is non-conductive. The structural reinforcing member can be longitudinally aligned to inhibit longitudinal shortening or longitudinal contraction of the device. The device can provide radial or lateral compression to maintain a longitudinal length or longitudinal stretching of meat contained therein. The substrate can include a conductive material distributed therein that is thermally or electrically conductive. The structural reinforcing member can be positioned so as to control stretching of the substrate. The device can also include a phase change member on a surface of at least a portion of the substrate. The phase change member can include a phase change hydrogel that is liquid at lower temperatures and a gel at higher temperatures.

A flattening apparatus with a roller system including an impact resistant system and a first conveyor belt facing and arranged opposite to the impact resistant system and having a flattening area between the first conveyor belt and the impact resistant system. The roller system is rotatable mounted adjacent to the first conveyor belt distally away from the impact resistant system across the first conveyor belt. Foodstuff is flattened and compressed by rotating the roller system while conveying the foodstuff through the flattening area such that an outwardly protruding surface structure presses the first conveyor belt towards the impact resistant system. The surface structure is askew in relation to the longitudinal axis of the roller system and is designed with a portion provided in contact with the first conveyor belt at all times during rotation of the roller system.

A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.

A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.

A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat.

The invention discloses a detachable and easily cleanable meat tenderizer, which includes a housing, a blade holder, a blade and a baffle plate. The housing is provided with a chamber that is sized to fit the blade holder. The housing is internally provided with a clamping-type locking device which includes a clamping-type locking body and a return spring. The clamping-type locking body is provided with a clamping groove at a lower end thereof, a return post at the rear thereof and a control button in the front thereof. A clamping portion adapted to the clamping groove is arranged at an upper part of the blade holder, and the blade holder is connected to the housing when the clamping portion is clamped into the clamping groove. Limiting cavities are arranged on both sides of the housing. Guide posts are arranged on both sides of the blade, one end of the guide post is located in the limiting cavity of the housing, and the other end of the guide post is detachably connected to the baffle plate. The limiting cavity is internally provided with a return device. The baffle plate is provided with a slot for the blade to pass through. The housing, the blade and the baffle plate of the meat tenderizer of the utility model are detachably connected to facilitate the cleaning of various parts of the meat tenderizer; therefore, the meat tenderizer is cleaner and more hygienic when used.

The invention discloses a detachable and easily cleanable meat tenderizer, which includes a housing, a blade holder, a blade and a baffle plate. The blade is mounted in the blade holder. The housing is internally provided with a chamber that is sized to fit the blade holder, and the chamber is internally provided with a pushing-type locking device. The pushing-type locking device includes a pushing block and a sliding groove fixedly connected on an inner wall of the chamber for pushing the pushing block to slide. The blade holder is provided with a fixing groove that is sized to fit the pushing block. The housing is connected to the blade holder when the pushing block is pushed into the fixing groove, and the housing is disengaged from the blade holder when the pushing block is pushed away from the fixing groove. Limiting cavities are arranged on both sides of the housing, guide posts are arranged on both sides of the blade, one end of the guide post is located in the limiting cavity of the housing, and the other end of the guide post is detachably connected to the baffle plate. The baffle plate is provided with a slot for the blade to pass through. The housing, the blade and the baffle plate of the meat tenderizer of the utility model are detachably connected to facilitate the cleaning of various parts of the meat tenderizer; therefore, the meat tenderizer is cleaner and more hygienic when used.