DALLAS - Hydrodyne, Inc., the inventor of a new process to tenderize beef and other types of meat, has entered into an exclusive agreement with Brown & Root, a subsidiary of Halliburton Company (NYSE:HAL). Brown & Root will provide the turnkey manufacturing, installation, operation and maintenance functions of Hydrodyne's tenderizing process in each of its customer's meat processing plants throughout the U.S. and the world.
The Hydrodyne process offers a unique way of tenderizing meat, particularly less tender, lower fat content meat. This revolutionary process takes place right in the meat packing plant. The vacuum-sealed meat is suspended in a stainless steel tank of water. A small explosive charge is detonated to create a supersonic pressure wave which instantly tenderizes the meat without changing any other of the meat's characteristics.
The process was developed from the conceptual stage to its practical application with the support and technological facilities of the USDA's Agriculture Research Service's Meat Science Laboratory in Beltsville, Maryland, and its head meat scientist, Dr. Morse B. Solomon. Tests are currently planned by the USDA on the effect of the process on the elimination of meat spoilage bacteria and harmful pathogens including E. coli and salmonella as well as parasites.
Development of the Hydrodyne process for commercial use began in 1991. At that time its inventor, John Baldwin Long, joined with a marketing researcher, Stanford Klapper, now Hydrodyne's president, to work together in the technological and market development of the process through patenting and testing of the Hydrodyne equipment.
"We are delighted to have the opportunity to extend Brown & Root's engineering, construction, operations and maintenance expertise to this exciting new process which offers so many benefits to meat processors, distributors and consumers throughout the world," said Larry Pope, president of Brown & Root Engineering and Construction.
"The joining of Brown & Root provides a seamless fit in the key functions necessary for the ongoing development and applications of the Hydrodyne process for the meat and food safety industries," inventor John Long added. "It's amazing how many world-class people and organizations have come into play in the development of the Hydrodyne process, all of which bodes well for Hydrodyne's ability to perform its basic mission and offers promise for new related developments in the future," said Stanford Klapper, Hydrodyne's president. The process is expected to be in operation commercially by the end of 1998.
Brown & Root and Hydrodyne are currently developing a Hydrodyne Training & Technology Center in the U.S.
Founded in 1919, Halliburton is one of the world's largest diversified energy services, engineering, construction, and maintenance companies. Operating in more than 100 countries, Halliburton provides a broad range of energy services and products, industrial and marine engineering and construction services. Brown & Root is the engineering and construction arm of Halliburton Company.
Hydrodyne, Inc. is headquartered in San Juan, Puerto Rico.
Press for Information on Placing Your Ad Here
Meat Industry Insights News Service
P.O. Box 553
Northport, NY 11768
Phone: 631-757-4010
Fax: 631-757-4060
E-mail: sflanagan@sprintmail.com
Web Site: http://www.spcnetwork.com/mii