Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.

Abstract: A shock wave generator is provided incorporating a compressed gas reservoir, a high speed valve assembly, and a shock tube. The high speed valve assembly is arranged to open and close selectively a gas passage extending from the compressed gas reservoir to the shock tube. The high speed valve assembly comprises a valve sleeve, a valve seat, and a valve sleeve driving assembly. The valve sleeve is arranged to extend across the gas passage between a first side of the gas passage and a second side of the gas passage. The valve seat is arranged on the second side of the gas passage and is positioned to receive the valve sleeve upon extension of the valve sleeve across the gas passage. The valve sleeve driving assembly is arranged to cause extension and retraction of the valve sleeve across the gas passage. The valve sleeve defines a circular cross section and an epicentral valve sleeve axis and includes a valve sleeve flange arranged on a leading edge thereof.

Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.