Patents Assigned to Hydroyne Incorporated
  • Tenderization of meat
    Publication number: 20050191401
    Abstract: Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about 14%.
    Type: Application
    Filed: January 29, 2003
    Publication date: September 1, 2005
    Applicant: Hydroyne Incorporated
    Inventor: John Long