Method and apparatus for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves with a segment parabolic reflector and pseudo-planar shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Method and apparatus for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves with a segment parabolic reflector and pseudo-planar shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

This invention provides a method and device for disinfecting any products, materials or environment as any complex of physical, chemical, and biotic factors that can include gases, liquids and solids like soil or artificial plant growing media or animals and plants comprising the step of treating them with one or more infrared lights of LED emitters.

This invention provides a method and device for disinfecting any products, materials or environment as any complex of physical, chemical, and biotic factors that can include gases, liquids and solids like soil or artificial plant growing media or animals and plants comprising the step of treating them with one or more infrared lights of LED emitters.

A system and method for energy control in general and more specifically a system and a method for controlling a threshold energy level for a chemical reaction is provided.

This is performed using a pad having an impression of an energy.

A system and method for energy control in general and more specifically a system and a method for controlling a threshold energy level for a chemical reaction is provided.

This is performed using a pad having an impression of an energy.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

Methods for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Methods for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.