遠赤外線分子振動領域でのレゾナンス波長を用いた低温雰囲気中における牛豚肉類の熟成促進技術の開発について

抄録

Experiments have been carried out to elucidate the mechanism of aging meats of beef and pork in low-temperature environments using the resonance frequency at molecular vibration regime of far infrared ray. The resonance frequency is produced from radiant materials composed from polar crystal metals such as tourmaline, and e-ion, that is, free electron can be also produced from polar crystal metals. The acquisitions in the study show that the aging process on dry aging may be accelerated by resonance frequency in the regime of molecular vibration at far infrared ray and also it is possible to prevent the propagation of mold and bacteria on the surface of aging meats by the reduction process of free electron.