Using a tub of water and explosives to tenderize meat is not a new idea. But researchers have discovered an added benefit of shock wave tenderization – fewer pathogens.
The process known as hydrodynamic pressure, or H-D-P, has been shown to reduce bacterial pathogens in ground meats by a factor of one thousand. Scientists hope tenderizing with H-D-P will eventually diminish bacteria levels by a factor of one-hundred-thousand, the "gold standard" of bacteria reduction.
As an added benefit, the tenderized meat retains good bacteria…and reduces the occurrence of the dreaded E. coli 0157:H7 to undetectable levels