This invention introduces a breakthrough way to improve meat quality using extremely low-frequency sound waves—without chemicals or mechanical processing.
The
Problem
Current methods to tenderize or preserve meat—like aging, marinating, or using machines—can lead to unwanted side effects. These include strange smells, discoloration, loss of juices, or even spoilage. They’re also time-consuming and inefficient for food companies.
The
Innovation
The invention uses a technology called SELF (Specific Extremely Low Frequencies), which targets the molecules inside meat using sound waves between 0 and 100 Hz. These frequencies are designed to subtly change how proteins and other molecules behave—either making bonds stronger or weaker depending on what effect is desired.
What Makes
It Unique
Unlike past methods, this technique is precise. It doesn’t just expose meat to frequencies—it identifies the exact proteins (like Actin, Myosin, or Myoglobin) and changes them in calculated ways. For example:
- It can make meat more tender by helping enzymes break down tough proteins.
- It can improve texture and juiciness by adjusting how tightly proteins hold together.
- It can even change the color of meat, making it look fresher or more appealing.
Benefits
- More tender, flavorful meat without chemical additives.
- Faster, more efficient processing for food producers.
- Less spoilage and food waste.
Broader
Impact
This innovation could help the meat industry offer higher-quality products with less environmental impact. It avoids harmful treatments and reduces waste, making it better for both people and the planet.