SANUWAVE receives patent for cleaning, tenderizing meat with shock waves
ALPHARETTA, Ga., Sept. 30, 2015 (GLOBE NEWSWIRE) — SANUWAVE Health,
Inc. (OTCQB:SNWV), announced today the receipt of U.S. Patent Number 9,095,632 from the U.S. Patent and Trademark Office entitled “Methods for Cleaning and Tenderizing Animal Meat with Shock Waves” that has a patent life to September 2030.
The patent includes twenty claims relating to the use of shock waves for elimination of biological contaminants in animal meat and for its tenderization. Shock waves are applied to sealed animal meat in vacuum bags and the cleaning and tenderizing can be done manually or via a controller actuated by a computer. Currently the meat is cleaned and tenderized via refrigeration for days and weeks in specialized rooms, which translates in significant energy costs. Using shock wave technology, the meat can be concomitantly or sequentially cleaned and/or tenderized in a very short period of time, which translates in saving millions of kilowatt-hours of electricity annually.
“This new patent continues to extend the reach of our technology beyond regenerative medicine into food processing field and fits with our long term strategy to maximize the value of our shock wave technology in non-medical fields. The shock wave methods described into this patent save energy and also allow farmers to raise more grass-fed livestock that yield leaner, tougher meat, which can dramatically reduce the demand for energy-intensive feed corn, to mention only few advantages,” commented Kevin A. Richardson II, Chairman of the board of directors of Sanuwave.
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