The June 1998 issue of Agricultural Research magazine included this report about exploding meat: In 1992, Morse Solomon, a meat scientist, joined forces with engineer John Long to test Long’s invention, an innovative process called Hydrodyne, which uses shock waves in water to tenderize meat. Solomon is with USDA’s Agricultural Research Service, and Long is retired […]
Tag: meat
Tastes Like Chicken
Rocketboom reports on Joe Staton’s study “Tastes Like Chicken, which was published in volume 4, number 4 (in 1998) of the Annals of Improbable Research: Staton is a professor at the University of South Carolina. A chart from his study is reproduced below. You can find a pdf of the entire article here. BONUS: The study is cited […]
Pork, the surprise (yet traditional) remedy for a nosebleed
A new medical study recommends a method called “nasal packing with strips of cured pork” as an effective way to treat uncontrollable nosebleeds. Ian Humphreys, Sonal Saraiya, Walter Belenky and James Dworkin [pictured here], at Detroit Medical Centre in Michigan, treated a girl who had a rare hereditary disorder that brings prolongued bleeding. Publishing in […]
The Men Behind Exploding Meat
Before John Long applied his expertise to the problem, people tried many ways to make meat more tender — chewing it, pounding it, soaking it in enzymes. The report, Hydrodyne Exploding Meat Tenderness, published in 1998 by the US department of agriculture (USDA), describes Long’s act of creation as “a peacetime use for explosives”. “Throughout John Long’s career as […]