date:Sep 16, 2013
h American Meat Processors Association adviser Dr. James Marsden said that this modular tunnel is the most effective, state-of-the-art system that he reviewed and for the first time processors will be able to fully treat beef, which has tough angular surfaces and ridges.
The PHI process does not affect the taste or appearance of the product, and the tunnel is unique in its ability to totally treat the product surface, Marsden added.
The all-natural photohydroionization (PHI) is an advanced oxi