This is the VOA SpecialEnglish AGRICULTURE REPORT.
American scientist Morse Solomon has developed an unusual methodto make meat softer. First, put a kilogram or more of firm meat in acontainer filled with water. Add a small amount of explosives. Then,mix carefully and explode.
No, Mister Morse is not attemptingto destroy the meat. Instead, he is making it softer and alsokilling harmful bacteria. Mister Solomon is a meat scientist withthe United States Agricultural Research Service. He began to explorethe use of shock waves to soften meat ten years ago. His method iscalled the Hydrodynamic Pressure Process. The theory is simple.Shock waves from an explosion travel through water to the meat.
The shock waves tear small pieces of muscle and other particlesaway from the meat. This makes the meat softer and easier to eat.The shock waves also reduce the amount of bacteria in the meat. TheDepartment of Agriculture says the process could increase foodsafety for companies that sell meat.
Uncooked meat may contain organisms such as the Escherichia coli(esh-eh-RICK-ee-ah COLE-eye) bacteria, also known as E. coli. E.coli can make people sick if they eat meat that is not well cooked.The Hydrodynamic Pressure Process may help reduce concerns aboutharmful bacteria in meat.
Other American scientists attempted to improve the process. Theyused a thick-walled metal container that was buried in the ground.This device did not improve the quality of the meat as much as thesimpler method. However, the scientists found there seemed to befewer bacteria in the meat than before the process.
Scientists had demonstrated that the Hydrodynamic PressureProcess could improve large pieces of meat. Next, they wanted to seeif the process reduced bacteria levels in smaller pieces of groundbeef that is used to make hamburgers. Their tests showed a reductionof bacteria in ground beef products. Other studies showed thatground beef containing E. coli had no measurable levels of thebacteria after the treatment.
The Hydrodynamic Pressure Process does not kill all bacteria inthe meat, however. Mister Solomon says some good bacteria remain.The agricultural scientists say more studies are needed to see ifthe method could be used in the meat processing industry.
This VOA Special English AGRICULTURE REPORT was written by GeorgeGrow.