Patent Description:
Animal meat/carcass contamination during slaughtering is unavoidable and this is why it needs to be kept as low as possible. Highly contaminated raw meat is unsuitable for further processing. Final products made from hygienically deficient raw meat materials are unattractive in color, tasteless or untypical in taste with reduced shelf life due to heavy microbial loads. Moreover, there is also the risk of presence of food poisoning microorganisms, which can pose a considerable public health hazard.

The goal of cleaning (make the product free of visible soil/manure) and sanitizing (reduce the number of bacteria to a safe level) is to control pathogens and prevent foodborne illness produced by Listeria monocytogenes, Salmonella, Staphylococcus aureus, etc. and to control spoilage produced by bacteria, yeast, molds and others that can cause economic spoilage and decrease shelf life of the meat products.

Cleaning and sanitizing processes in the meat and dairy processing plants employs different types of detergent and energy in the form of pressure, hot water, and physical removal like scrubbing, etc. In general the cleaning efficiency is improved by employing chemical detergents. Selection of detergents depends on factors as nature of soil of detergent, rinsability, corrosiveness property, compatibility with other sanitizers and safety issues during handling of the detergent. Detergent should be used in concentrations just above the critical micelle concentration (CMC) that ranges <NUM> to <NUM>. The critical micelle concentration (CMC) is defined as the concentration of surfactants above which micelles form (aggregate or supramolecular assembly of surfactant molecules dispersed in a liquid colloid) and all additional surfactants added to the system go to micelles.

Sanitization is the process of reducing microbiological contamination to a level that is acceptable to local health regulations. There are different types of sanitizing solutions as antiseptics (agents used against sepsis or putrefaction connection with human beings or animals), disinfectants (agents that are applied to inanimate objects and it does not necessarily kill all organisms), sanitizers (agents that reduce the microbiological contamination to levels conforming to local health regulations), germicides (agents that destroy microorganisms), bactericides (agents that cause the death of a specific group of microorganisms) and bacteriostatics (agents that prevent the growth of a specific group of microorganisms but do not necessarily kill them).

Factors affecting the efficiency of the sanitizers are concentration of sanitizers, temperature, and duration of contact, acidity and alkalinity of the solution and presence of organic matter on the surface. Halogen based sanitizers (chlorine and iodine) - chlorine most widely used and have an oxidizing effect used for bacteriostatic action and works the best in a low pH environment. Their limitations are given by their high corrosive action on metals at high temperatures and certain resultant compounds that are undesirable (produce health hazard).

For both cleaning and sanitizing agents that involves chemicals it was demonstrated that in time microorganisms mutate and practically are no longer susceptible to the action of detergents or sanitizing agents, as demonstrated in the publication "Bacterial Mutation; Types, Mechanisms and Mutant Detection Methods: A Review". Therefore, it is important to find new mechanical methods that can destroy microorganism and their biofilms. Acoustic pressure shock waves produce strong compressive forces and cavitation in liquids that can be used to destroy such contaminating microorganisms, without triggering a mutation mechanism. On top of that acoustic pressure shock waves do not produce byproducts that can have any environmental detrimental impact.

In <CIT>, <CIT>, <CIT>, and <CIT> acoustic pressure shock waves were described to be used for tenderizing and sterilization of processed batches of meat (grinded meat or meat slurry). The explosion principle or electrohydraulic principle were used to produce acoustic pressure shock waves that are described into these patents. The meat slurry was directly spread on the acoustic pressure reflector or circulated to pipes in front of the acoustic pressure shock waves. However, the proposed embodiments are difficult to apply in practice, are time consuming, and do not deal with full animal meat/carcasses of animals that require cleaning and decontamination. The elimination of animal meat/carcasses contamination will reduce significantly the possibility of bacterial contamination down the line towards the final stages of processing and packaging of the meat slurry, where these cited patents are used for meat decontamination and tenderizing.

<CIT> describes the methods that employ acoustic pressure shock waves to decontaminate and tenderize the portioned meat slices/steaks, which are packed in vacuum bags. This patent also deals with the final stages of the meat processing and not with the whole animal meat/carcasses prior to be cutting up as portioned meat, as presented into this patent. <CIT>) describes methods of using electro-mechanical transducers to apply planar shock waves with arrays of flat transducers to tenderize and sterilize meat on a conveyor within liquid. <CIT>) describes shock wave applicators with reflectors and applying focused waves to clean pipes in the energy industry. <CIT>) describes using extracorporeal shock wave applicators with reflectors placed against skin and appendages to target pathogens inside human and animal bodies. <CIT>) describes using ultrasound transducers to apply sound waves to chicken carcasses submerged in a disinfecting solution for decontamination purposes. Document <CIT> discloses a system and method for sterilising meat, using shock waves energy.

Acoustic pressure shock waves produce strong compressive forces and cavitation that can be used to destroy such contaminating microorganism, without triggering a mutation mechanism. In addition, acoustic pressure shock waves do not produce byproducts that result in environmental detrimental impact.

This invention applies to the processing of animal carcasses to be cut up as meats, including cattle, bison, buffalo, moose, deer, elk, yak, lama, camel, goat, rabbit, donkey, horse, sheep, kangaroo, pig, chicken, duck, goose, turkey, quail, pigeon, ostrich, emu, alligator, crocodile, turtle, fish, crustaceans and mollusks, and other edible meats.

For the meat processing, the cleaning is done with acoustic pressure shock waves created in liquids or air and then transmitted through a liquid or liquid mist or air environment towards the targeted animal meat/carcass.

It is an objective of the present inventions to provide acoustic pressure shock waves generating devices that are modular and do not need high maintenance.

It is a further objective of the present inventions to provide different methods of generating focused, unfocused, planar, pseudo-planar, or radial acoustic pressure shock waves for cleaning animal meat/carcasses, using specific devices that include an acoustic pressure shock wave generator or generators, such as for example:.

It is a further objective of the present inventions to provide a means of controlling the energy used for cleaning animal meat/carcasses via the amount of energy generated from the acoustic pressure shock wave generators (energy setting), total number of the acoustic pressure shock waves/pulses, repetition frequency of the acoustic pressure shock waves, and special construction of the reflectors used in the acoustic pressure shock wave applicators.

It is a further objective of the present inventions to provide a variety of novel acoustic pressure shock wave applicator constructions for cleaning animal meat/carcasses, determined by the specific reflector shape, and their capability to guide or focus acoustic pressure shock waves on a specific direction, as schematically is shown in <FIG>.

The above-mentioned objectives are solved by the methods according to claims <NUM>-<NUM>, said claims defining the present invention.

Embodiments of the invention will be described with reference to the accompanying figures, wherein like numbers represent like elements throughout. Further, it is to be understood that the phraseology and terminology used herein is for description and should not be regarded as limiting. The use of "including", "comprising", or "having" and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. The terms "connected", and "coupled" are used broadly and encompass both direct and indirect mounting, connecting, and coupling.

The term liquid means water, water mixtures, colloidal solutions, liquid chemical compounds, or any other fluids or combinations of fluids with other substances that can be used to generate or propagate acoustic pressure shock waves or acoustic pressure waves.

The inventions summarized herein and defined by the enumerated claims are better understood by referring to the following detailed description, which is preferably read in conjunction with the accompanying drawing/figure. The detailed description of a particular embodiment, is set out to enable one to practice the invention, it is not intended to limit the enumerated claims, but to serve as a particular example thereof.

Also, the list of embodiments presented in this patent is not an exhaustive one and for those skilled in the art, new applications can be found within the scope of the invention. The embodiments used in general to clean animal meat/carcasses are further described in detail in the following paragraphs.

<FIG> presents the existing animal meat/carcasses cleaning process layout <NUM>. The animal meat/carcasses <NUM> are anchored via pulley/hook <NUM> on the moving chain <NUM> that brings animal meat/carcasses <NUM> to different processing stations, during their cleaning phase. The travel direction <NUM> is design in such way that the animal meat/carcasses <NUM> after their deskinning (not shown) go through a water wash station <NUM> followed by an organic acid spray station <NUM>. The water wash station <NUM> is used to clean any gross contaminates as hair, dirt, etc., from the surface of the animal meat/carcasses <NUM>. The organic acid spray station <NUM> uses acid spray for killing any bacteria or contaminating microorganisms present on the animal meat/carcasses <NUM>. In this case acids/sanitizers/chemicals mixed with water jets/sprays/showers/mist are used to clean the animal meat/carcasses in these specially-designed cabinets. Naturally, after using acid the animal meat/carcasses <NUM> need to be washed again at final wash station <NUM>, where the final residues of contaminants or organic acid are eliminated. After that the animal meat/carcasses <NUM> are going through the hot water animal meat/carcass pasteurization station <NUM> and another light organic acid cleaning in the second organic acid spray station <NUM>. The last step is the freezing of the animal meat/carcasses <NUM> when they run through the cold animal meat/carcass pasteurization station <NUM>.

This extensive use of acids/sanitizers/chemicals into the cleaning process of the animal meat/carcasses <NUM> poses some health and environmental challenges. The questions are about how the concentration of acids/sanitizers/detergents/chemicals, their temperature, and duration of contact with animal meat/carcasses <NUM>, their acidity and alkalinity that will influence the meat and ultimately the health of the consumer. Also, these acids/sanitizers/detergents/chemicals are highly corrosive on metals at high temperatures and certain resultant compounds are undesirable, which can produce health hazard to the factory workers and ultimately to the consumers. Furthermore, after cleaning process of the animal meat/carcasses <NUM>, the residual liquids that contain contaminants and acids/sanitizers/detergents/chemicals need to be stored in special designed ponds and cleaned using secondary processes, which can be costly, and significantly contributing to the environment pollution. Another important aspect that needs to be mentioned is that for both cleaning and sanitizing agents that involves acids/sanitizers/detergents/chemicals it was demonstrated that in time microorganisms mutate and practically are no longer susceptible to the action of acids/sanitizers/detergents/chemicals. A lot of these concerns can be alleviated by using the acoustic pressure shock waves for the cleaning of the animal meat/carcasses <NUM>, which can be done without employing any acids/sanitizers/detergents/chemicals.

The acoustic pressure shock waves produced by the proposed embodiments will have a compressive phase (produces high compressive pressures) and a tensile phase (produces cavitation bubbles that collapse with high speed jets in the sub-millimeter range of action) during one cycle of the acoustic pressure shock waves. These two synergetic effects work in tandem, enhancing the acoustic pressure shock waves effects.

The acoustic pressure shock wave pulses incorporate frequencies ranging from <NUM> to <NUM> and will generally have a repetition rate of <NUM> to <NUM>. The repetition rate is limited by cavitation, which represents the longest time segment (hundreds to thousands of microseconds) of the pressure pulse produced by acoustic pressure shock waves. To avoid any negative influence of new in-coming pulse, cavitation bubbles need sufficient time to grow to their maximum dimension and then collapse with high speed jets that have velocities of more than <NUM>/s. These jets, together with unidirectional nature of pressure fronts/forces created by acoustic pressure shock waves, play an important role in unidirectional actions on the animal meat/carcasses <NUM>. If acoustic pressure shock wave pulses have a high repetition rate that can produce interference in between subsequent shock wave pulses, which negatively can affect the cavitation period, hence reducing the acoustic pressure shock waves desired effects.

The acoustic pressure shock waves direction relatively to the surface of the animal meat/carcasses <NUM> plays an important role in the way the action of the acoustic pressure shock waves is applied during the cleaning process. According to <FIG>, the direction used for focusing the acoustic pressure shock waves should be done at an optimal angle α in between <NUM>°-<NUM>° relatively to the surface of the animal meat/carcasses <NUM>. In this way the pressure/force produced by acoustic pressure shock waves decompose in two force components at the surface of the animal meat/carcasses <NUM>. One pressure/force component will be tangential to the surface of the animal meat/carcasses <NUM> and the other pressure/force component will be perpendicular to the surface of the animal meat/carcasses <NUM>, along the axis perpendicular to animal meat/carcass surface <NUM>. Relatively to the animal meat/carcass <NUM> surface, the <NUM>°-angle shock wave pressure/force <NUM> decomposes in the pressure/shock wave force <NUM> tangential component <NUM> and the pressure/shock wave force <NUM> perpendicular component <NUM>. Correspondingly, the <NUM>°-angle shock wave pressure/force <NUM> decomposes in the pressure/shock wave force <NUM> tangential component <NUM> and the pressure/shock wave force <NUM> perpendicular component <NUM>. When the pressure/force components' actions are analyzed for each direction, interesting conclusions can be drawn. The tangential pressure/force component along the surface of the animal meat/carcasses <NUM> can help with removing of contaminants from the surface of the animal meat/carcasses <NUM>. The <NUM>°-direction relatively to the surface of the animal meat/carcasses <NUM> can create greater tangential force component when compared to the <NUM>°-direction. The normal/perpendicular pressure/force components acting perpendicular to the animal meat/carcasses <NUM> can stress the structural integrity of different contaminants. In this case, the <NUM><NUM>-direction relatively to the surface of the animal meat/carcasses <NUM> can create smaller perpendicular force component when compared to the <NUM>°-direction. The cavitational micro jets produced by the cavitational bubbles will also be directed towards the surface of the animal meat/carcasses <NUM>, which due to their sub-millimeter action will be able to breach the integrity of different contaminating microorganisms from the surface of the animal meat/carcasses <NUM>. The combined action of tangential force component, normal force component, and cavitational jets will ensure a thorough cleaning of the animal meat/carcasses <NUM> surface. Depending on each specific cleaning situation, the direction of the acoustic pressure shock waves can be set at different angles or in other situations can be continuously moving in between <NUM> and <NUM> degrees. The angle change can be accomplished by employing a motorized swiveling motion "S" of the acoustic pressure shock waves around a fixed point (see embodiments for <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>).

<FIG> is presents a shock wave animal meat/carcass cleaning process <NUM>. The shock wave cleaning station <NUM> is generating the acoustic pressure shock waves that are used to clean the animal meat/carcasses <NUM>. There are multiple top shock wave applicators <NUM> and multiple lateral shock waves applicators <NUM> that are incorporated into the lateral walls and the top portion of the shock wave cleaning station <NUM>. These applicators can be set at different angles or can be continuously moving in between <NUM>° and <NUM>° via a motorized swiveling motion S around a fix point, as presented in embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG> (this feature is not specifically shown in <FIG>). To apply acoustic pressure shock waves to a larger portion of the animal meat/carcasses <NUM>, the applicators can also have a motorized translational motion T (vertical or lateral depending on applicator's position relatively to the animal meat/carcasses <NUM>), as presented in the embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>. The applicators can be controlled by a shock wave applicators control station <NUM> for their concomitantly or subsequently activation, for their functioning parameter adjustment based on the specific cleaning needs, for their independently-controlled possible swiveling S and translational T movements, etc. Even more the shock wave applicators control station <NUM> can sense the status of the applicators functioning (optimum or not and warns the user), can stop the applicators when no animal meat/carcasses <NUM> are detected inside the station, match the applicators' firing based on the speed of the moving chain <NUM>, communicate with other stations as the liquid pumping station <NUM> for optimal functioning, etc..

For the shock wave animal meat/carcass cleaning process <NUM> presented in <FIG>, the animal meat/carcasses <NUM> anchored via pulley/hook <NUM> on the moving chain <NUM> are moved in travel direction <NUM> in such way that the animal meat/carcasses <NUM> after their deskinning (not shown) go through multiple water wash stations <NUM> to clean any gross contaminates as hair, dirt, etc., from the surface of the animal meat/carcasses <NUM>. At the final wash station <NUM>, the final wash is used to eliminate residues of contaminants. After final wash station <NUM> the animal meat/carcasses <NUM> are going through the shock wave cleaning station <NUM>, where acoustic pressure shock waves produced by the top shock wave applicators <NUM> and lateral shock waves applicators <NUM> are used to produce the final decontamination of the animal meat/carcasses <NUM> from any microorganism, as bacteria, fungus, etc. that can produce spoilage of the meat. Once the animal meat/carcasses <NUM> are passing through the shock wave cleaning station <NUM>, the cleanliness of the animal meat/carcasses <NUM> is assessed by the inspection module <NUM> via optical/imaging methods or any other methods that can be employed to assess the germ-free and cleanliness of the animal meat/carcasses <NUM>. The last step is the freezing of the animal meat/carcasses <NUM> when they run through the cold animal meat/carcass pasteurization station <NUM>. Being a modular approach, after the shock wave cleaning station <NUM> and before the cold animal meat/carcass pasteurization station <NUM>, another final wash station <NUM> or a hot water animal meat/carcass pasteurization station <NUM> can be added (see <FIG>). Also, it is feasible to replace some of the water wash stations <NUM> with other type of stations employing additional technologies that can participate in removing different types of contaminants. Eliminating the use of acids/sanitizers/chemicals into the cleaning process of the animal meat/carcasses <NUM> by using shock wave cleaning station <NUM> will significantly reduce the environmental challenges. Furthermore, when acoustic pressure shock waves are used for cleaning animal meat/carcasses <NUM> that allows a simplified process, reduced pollution, and increased efficiency. Finally, it is important to mention that using acoustic pressure shock waves to clean the animal meat/carcasses <NUM>, represents a process that can work for all types of contaminants and microorganisms/germs without any possibility to create microorganisms' mutations and resistance, as seen when cleaning using acids/sanitizers/detergents/chemicals.

The top shock wave applicators <NUM> and lateral shock waves applicators <NUM> can produce acoustic pressure shock waves in air via lasers (see the embodiment from <FIG>) that can propagate through air or a liquid mist towards the animal meat/carcasses <NUM>. For high efficiency action of the acoustic pressure shock waves, their reflection at different mediums should be avoided, since when acoustic properties of the propagation medium are changed, reflections of the acoustic pressure shock waves are produced with significant loss of energy. The use of air for acoustic shock waves generation and propagation will significantly reduce or eliminate the consumption of liquids/fluids for the shock wave cleaning station <NUM>. The drawback is that by using acoustic pressure shock wave produced and propagating in air is the elimination of the benefic action of the micro jets produce by the collapse of cavitational bubbles that can be created only in a liquid/fluid environment. The good thing is that the use of acoustic pressure shock waves produced in air and propagating in air might fit better the standard procedures that are currently used especially for large animals' carcasses, where the regulatory agencies do not permit the complete submerging of the animal meat/carcasses <NUM> in a liquid. However, the pass of small animals' carcasses through liquid/water baths, it is a common procedure used for meat processing. Therefore, in some of the following embodiments the cleaning using acoustic pressure shock waves developed in liquids and propagating through liquids is presented that can use compressive pressures/forces in combination with cavitation bubble collapse micro jets for the cleaning, which produces an "one-two punch" action with increased efficiency of the cleaning process.

In other situations, the embodiment presented in <FIG> can be used to produce acoustic pressure shock waves as a supplemental technology used in conjunction with disinfectants for the cleaning of the animal meat/carcasses <NUM> to produce a better cleaning. However, the addition of acoustic pressure shock waves in the cleaning process can reduce the amount of disinfectants needed for the actual cleaning. This can have important environmental impact for the meat processing plants, by reducing the need for large retention ponds for the contaminated process water. At the extreme no disinfection will be used and just clean water droplets will be sprayed in combination with the use of acoustic pressure shock wave applicators.

The applicators of the shock wave cleaning station <NUM> are controlled via the shock wave applicators control station <NUM>, which incorporates hardware and software necessary to assure the correct functioning of the applicators used by the shock wave cleaning station <NUM>. The shock wave applicators control station <NUM> is transmitting commands, electrical signals and power towards the acoustic pressure shock waves applicators via shock wave applicators control station electrical connection <NUM>.

If the propagation of the acoustic pressure shock waves generated in air is done via a liquid mist (air with very small liquid particles) than a liquid pumping station <NUM> is necessary to be employed. This station will pump the liquid through the liquid pumping station piping connection <NUM> in the shock wave cleaning station <NUM> and produce the liquid mist via special designed nozzles (not shown). These nozzles can be fixed or can be motorized to swivel around a pivoting point.

The actual controller of the shock wave applicators control station <NUM> should include at least a reader, a processor, a display, user input apparatus, and an information storage device. The controller and all its components are not shown/depicted in the <FIG>. However, the controller and its components are described as structure and functionality. Each of the components may include hardware, software, or a combination of hardware and software configured to perform one or more functions associated with providing good functioning of the acoustic pressure shock wave applicators incorporated into the shock wave applicators control station <NUM>. The one or more components of the controller may be coupled by optical, electrical, wireline or wireless media. In some embodiments, the components may be coupled by such mechanisms via a universal serial bus ("USB") or an RS <NUM> port. In some embodiments, various components may be located proximate to or remote from other components, and the communication network may be provided for transmitting and receiving information to and from one or more components. In some embodiments, controller and its components therein may also include electromechanical components, which are activated by sophisticated software and hardware components. In one embodiment, controller processes information received by the processor and transmits the information received to the power source <NUM> (see <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>) for generating a selected number of shock waves by utilizing a selected amount of energy, as determined by the one or more settings transmitted from the information storage device. The shock wave applicators control station <NUM> and its associated power source <NUM> may include hardware or components for providing one or more shock waves by electromechanical, electromagnetic, electrohydraulic, or piezoelectric methods. Timers can provide timing for emitting the one or more generated shock waves at a selected frequency as dictated by the one or more settings.

The reader incorporated into controller of the shock wave applicators control station <NUM> may be any mechanism configured to read information from information storage device, including, but not limited to, optical character recognition ("OCR") reader, barcode reader, RFID reader or the like.

The controller also has a processor that includes software, hardware or a combination of both software and hardware configured to receive and process information from the real-time functionality of the shock wave applicators control station <NUM> or information read from information storage device via the reader. In one embodiment, the processor examines the read information from the storage device via the reader (past-history, different functioning protocols, etc.) and generates control information configured to be received by the shock wave applicators control station <NUM> for an optimum functionality. Accordingly, the shock wave applicators control station <NUM> may receive the control information and be controlled to operate in accordance with one or more of the settings stored on information storage device. In some embodiments, the controller-downloads the functional settings for the shock wave applicators control station <NUM> from treatment information storage device.

User input apparatus includes software, hardware, or a combination of both software and hardware configured to receive inputs initiated by a user and translate the received inputs to signals disposed to be interpreted by one or more of processor, display, reader, or the shock wave applicators control station <NUM>. In one embodiment, the received inputs are translated into signals configured to cause reader to read and/or scan the information regarding functionality of the shock wave applicators control station <NUM> on the information storage device. In another embodiment, the received inputs are translated into signals configured to cause a mechanism to write to the information storage device. In yet another embodiment, the received inputs are translated into signals configured to control the applicator functionality parameters (energy setting, frequency, and total number of shock waves).

The display includes software, hardware or a combination of both software and hardware configured to receive and format for visual display of image information indicative of one or more functional parameters settings read by reader. The visual display may be graphical, pictorial, text or otherwise. In one embodiment, the display may be able to display the information at different angles that the applicators are set relatively to the animal meat/carcasses <NUM> surface. In one embodiment, display may be a graphical user interface ("GUI"). The GUI may be a touchscreen GUI or a GUI configured to receive signal from inputs received at user input apparatus for the correct functionality of the shock wave applicators control station <NUM> and its components. In one embodiment, the display displays operational instructions readable by personnel operating the shock wave applicators control station <NUM>. In another embodiment, instructions may be provided for performing one or more of: initializing the controller or the shock wave applicators control station <NUM>; loading operational settings; loading necessary information indicative of the type of setting; or starting procedure for the shock wave applicators control station <NUM>. Display may output the speed of the processing line, applicator type, applicator life remaining before service, selected functional settings, type of cleaning (large carcasses or smaller carcasses, etc.), date and/or time of the cleaning, etc. The display may also display an image of the area from inside the shock wave applicators control station <NUM>, to assess the action of the acoustic pressure shock waves on the animal meat/carcasses <NUM> surface.

The controller may also include a system functioning information storage device. The system functioning information storage device may have information stored thereon for performing one or more functions related to providing good functioning of the shock wave applicators control station <NUM>. By way of example, but not limitation, system functioning information storage device may be an RFID tag, a chip, memory stick, smart card, floppy disk, CD-ROM, digital versatile disk ("DVD") or any device configured to store information and from which information may be read.

The actual controller for the shock wave applicators control station <NUM>, and all the other possible stations mentioned above, should be a rugged design capable of sustaining the dirty, corrosive, inflammable, and harsh environment in which they are supposed to function.

It is important to mentioned that throughout this patent other control stations are shown, and they are also having a controller associated with them that have similar basic function and structure as the one described for the shock wave applicators control station <NUM>. Examples of such stations are the following:.

<FIG> presents a cleaning process using shock wave tanks <NUM> that are producing acoustic pressure shock waves in a liquid and then propagate through a liquid towards the animal meat/carcasses <NUM> surface. Generation and propagation of the acoustic pressure shock waves through the same type of medium (in this case liquid) will increase their efficiency, by avoiding the loss of energy at the interface of different mediums and allow the use of their full potential for the cleaning of the animal meat/carcass <NUM>. The animal meat/carcass processing shock wave tank <NUM> is introduced in the normal animal meat/carcass <NUM> process flow, as the main way to clean contaminants and pathogens. The cleaning action of the acoustic pressure shock waves is produced by the high compressive forces generated in the compressive phase of the shock waves and by the micro jets produced during collapse of the cavitation bubbles created during the tensile phase of the shock waves in the shock wave propagating liquid <NUM>. This produces an "one-two punch" action during cleaning of the animal meat/carcass <NUM>, when acoustic pressure shock waves are used, which gives an increased efficiency to the cleaning process.

To produce a complete cleaning of the animal meat/carcasses <NUM>, the animal meat/carcass processing shock wave tank <NUM> will need to have multiple lateral shock waves applicators <NUM> and bottom shock waves applicators <NUM>. These applicators produce acoustic pressure shock waves in a liquid and then propagate them through the shock wave propagating liquid <NUM> of the animal meat/carcass processing shock wave tank <NUM> towards the targeted liquid-submerged animal meat/carcass 11A. To control the proper functionality of both lateral shock waves applicators <NUM> and bottom shock waves applicators <NUM>, a shock wave applicators control console <NUM> is used. The controller associated with shock wave applicators control console <NUM> has similar basic function and structure as the one described for the shock wave applicators control station <NUM> from <FIG>. The shock wave applicators control console <NUM> is an integral part of the shock wave applicators control station <NUM> and it is transmitting commands, electrical signals, and power towards the acoustic pressure shock waves applicators via shock wave applicators control station electrical connection <NUM>. Furthermore, the shock wave applicators control console <NUM> is controlling the lateral acoustic pressure shock wave applicators <NUM> and bottom acoustic pressure shock wave applicators <NUM> for their concomitantly or subsequently activation, their functioning parameter adjusted based on the specific cleaning needs, and for their independently-controlled swiveling S and translational T movements (see <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>), etc. Even more the shock wave applicators control console <NUM> can sense the status of the applicators functioning (optimum or not and warns the user), can stop the applicators when no animal meat/carcasses <NUM> are detected inside the meat/carcass processing shock wave tank <NUM>, match the applicators' firing based on the speed of the moving chain <NUM>, communicate with other stations as the liquid pumping station <NUM> for optimal functioning, etc..

The cleanliness for shock wave propagating liquid <NUM> and the optimum liquid level <NUM> from the animal meat/carcass processing shock wave tank <NUM> are maintained and controlled by the liquid pumping station <NUM>. The liquid pumping station piping connection <NUM> assures the transfer of liquid in between the animal meat/carcass processing shock wave tank <NUM> and liquid pumping station <NUM>. The liquid from the large animal meat/carcass processing shock wave tank <NUM> needs to be cleaned and filtrated periodically to avoid cross contamination. The best solution is a continuous flow of fresh liquid to avoid cross contamination of the surface of the animal meat/carcasses. The liquid pumping station control console <NUM> is used to input parameters, monitor functionality of the liquid pumping station <NUM>, controls the liquid quantity and quality (freshness and cleanness), its filtration, discards soiled liquid in special designed tanks, and houses an electronic controller, which has similar basic function and structure, as the one described for the shock wave applicators control station <NUM> from <FIG>.

For the shock wave animal meat/carcass cleaning process <NUM> presented in <FIG>, the animal meat/carcasses <NUM> anchored via pulley/hook <NUM> on the moving chain <NUM> are moved in travel direction <NUM> in such way that the animal meat/carcasses <NUM> after their deskinning (not shown) go through multiple water wash stations <NUM> to clean any gross contaminates as hair, dirt, etc., from the surface of the animal meat/carcasses <NUM>. At the final wash station <NUM>, the final wash is used to eliminate residues of contaminants. After final wash station <NUM> the animal meat/carcasses <NUM> are dropped from the upper platform <NUM> towards the lower platform <NUM> and inside the animal meat/carcass processing shock wave tank <NUM>, where acoustic pressure shock waves produced by the lateral shock waves applicators <NUM> and the bottom shock wave applicators <NUM> are used to produce the final decontamination of the liquid-submerged animal meat/carcass 11A from any microorganisms, as bacteria, funguses, etc. that can produce spoilage of the meat. Once the liquid-submerged animal meat/carcass 11A are passing through the shock wave cleaning station <NUM>, the cleanliness of the animal meat/carcasses <NUM> is assessed by the inspection module <NUM> via optical/imaging methods or any other methods that can be employed to assess the germ-free and cleanliness of the animal meat/carcasses <NUM>. The liquid-submerged animal meat/carcass 11A move out of the animal meat/carcass processing shock wave tank <NUM> and towards the upper platform <NUM>. The last step is the freezing of the animal meat/carcasses <NUM> when they run through the cold animal meat/carcass pasteurization station <NUM> placed on the upper platform <NUM>. The modular approach of the cleaning process using shock wave tanks <NUM>, facilitates the possibility to use, after the animal meat/carcass processing shock wave tank <NUM> and before the cold animal meat/carcass pasteurization station <NUM>, of another final wash station <NUM> or a hot water animal meat/carcass pasteurization station <NUM> (see <FIG>). Also, it is feasible to replace some of the water wash stations <NUM> with other type of stations employing additional technologies that can participate in removing different types of contaminants. Eliminating the use of acids/sanitizers/chemicals into the cleaning process of the animal meat/carcasses <NUM> by using the animal meat/carcass processing shock wave tank <NUM> will significantly reduce the environmental challenges. Furthermore, when acoustic pressure shock waves are used for cleaning animal meat/carcasses <NUM> that allows a simplified process, reduced pollution, and increased efficiency. Simplifies the process, reducing pollution and brings more efficiency.

This is a process that can work for all types of contaminants and microorganisms/germs without any possibility to create microorganisms' mutations and resistance, as seen when cleaning using acids/sanitizers/detergents/chemicals.

It is interesting to note that for <FIG> and <FIG> in the animal meat/carcasses <NUM> cleaning can use one, two, or multiple shock wave cleaning stations <NUM> or animal meat/carcass processing shock wave tanks <NUM> placed in serial faction, for improved efficiency of the cleaning process using acoustic pressure shock waves.

The embodiment from <FIG> presents a single animal meat/carcass shock wave mini-tanks cleaning process <NUM>. Practically, in the normal flow of the meat processing plant was incorporated a specially designed "O"-shaped shock wave mini-tanks conveyor <NUM> that contains and moves cylindrical mini-tanks used for the cleaning of individual animal meat/carcasses <NUM>. The shock wave mini-tanks conveyor travel direction <NUM> coincides with the travel direction <NUM> of the animal meat/carcasses <NUM> through the processing line. Furthermore, the shock wave mini-tanks conveyor travel direction <NUM> matches the speed of the travel direction <NUM> for the animal meat/carcasses <NUM>, to perfectly align the mini-tanks with the animal meat/carcasses <NUM>. The control of the shock wave mini-tanks conveyor <NUM> is done by shock wave mini-tanks conveyor control station <NUM> that has an electronic controller, which has similar basic function and structure as the one described for the shock wave applicators control station <NUM> from <FIG>. The mini-tanks have at their upper portion four (<NUM>) mini-tank shock wave applicators <NUM> that are used for cleaning/disinfection of the animal meat/carcasses <NUM>. The control of the mini-tank shock wave applicators <NUM> is done by the shock wave applicators control station <NUM>, whose functions and structural components were presented in detail in <FIG>.

The mini-tanks correctly aligned with the animal meat/carcasses <NUM> also need to be gradually raised in the vertical direction to allow the four (<NUM>) mini-tank shock wave applicators <NUM> to swipe the whole height of the animal meat/carcasses <NUM> during the cleaning process. The control of the shock wave mini-tanks raising and dropping during the cleaning process is done by the shock wave mini-tanks vertical movement control station <NUM>, which has an electronic controller that has similar basic function and structure as the one described for the shock wave applicators control station <NUM> from <FIG>. The horizontal movement along the processing line and the vertical movement of the mini-tanks need to be perfectly coordinated to accomplish the desired cleaning results.

To produce proper acoustic pressure shock waves <NUM> in a liquid the mini-tanks must be filled during the cleaning process with fresh and clean liquid. The control of the liquid is done via the liquid pumping station <NUM>, which has an electronic controller that has similar basic function and structure as the one described for the shock wave applicators control station <NUM> from <FIG>. The functionality of the liquid pumping station <NUM> is alike the one described for <FIG>. It is important to note that during the raising of the mini-tanks the liquid pumping station <NUM> puts clean and fresh liquid inside the tank, in coordination with the upwards movement controlled by the shock wave mini-tanks vertical movement control station <NUM>. During the dropping stage of the mini-tanks, similarly the same coordination happens in between the liquid pumping station <NUM> and the shock wave mini-tanks vertical movement control station <NUM>. In this stage the liquid pumping station <NUM> is pulling out dirty and contaminated liquid out of the mini-tanks without compromising the acoustic pressure shock waves cleaning action. The dirty and contaminated liquid will be filtrated or refreshed for the next cleaning cycle. This part of the liquid processing is not specifically shown in <FIG>.

To start the cleaning process of the animal meat/carcasses <NUM> the mini-tanks are raised from the floor, filled with fresh and clean liquid, and perfectly aligned with the animal meat/carcasses <NUM>. In the same time the four (<NUM>) mini-tank shock wave applicators <NUM> are started. The tank upward movement it is slow, which allows the treatment of the animal meat/carcass <NUM> with acoustic pressure shock waves <NUM> through the entire height of the animal meat/carcasses <NUM>. Therefore, in <FIG>, the first mini-tank where the animal meat/carcass <NUM> without the animal's head <NUM> is getting inside the mini-tank is the partially-raised shock wave mini-tank for cleaning starting 52A. This mini-tank is filled with fresh and clean liquid and the acoustic pressure shock wave cleaning starts. The raising of the tank continues, and the next mini-tank is the partially-raised shock wave mini-tank for cleaning animal meat/carcass lower part 52B, where the lower part of the animal meat/carcasses <NUM> is cleaned. For each mini-tank, the four (<NUM>) mini-tank shock wave applicators <NUM> continue to be raised together with the mini-tanks, which is the case with the partially-raised shock wave mini-tank for cleaning animal meat/carcass middle part 52C, where the middle part of the animal meat/carcasses <NUM> is cleaned. The cleaning process continues with the partially-raised shock wave mini-tank for cleaning animal meat/carcass upper part 52D, where the upper part of the animal meat/carcasses <NUM> is cleaned. In the next mini-tank the whole animal meat/carcass is completely submerged in liquid in the fully-deployed shock wave mini-tank <NUM>. To ensure a thorough cleaning in the most upper position of the four (<NUM>) mini-tank shock wave applicators <NUM> there are at least three consecutive fully-deployed shock wave mini-tank <NUM> on the shock wave mini-tanks conveyor <NUM>. In these mini-tanks, the liquid-submerged animal meat/carcass 11A is subjected to the four (<NUM>) mini-tank shock wave applicators <NUM> that are producing acoustic pressure shock waves <NUM> in the hind legs that are used to hang the animal meat/carcass <NUM> to the transportation/moving chain <NUM> via the pulleys/hooks <NUM>. Afterwards, the cylindrical mini-tanks are gradually retrieved into the shock wave mini-tanks conveyor <NUM> floor. Thus, the partially-dropped shock wave mini-tank for cleaning animal meat/carcass upper part 52E is the first mini-tank that starts to drop and by doing that the four (<NUM>) mini-tank shock wave applicators <NUM> have a second pass on the cleaning of the animal meat/carcass <NUM> in a downward direction. The dropping and cleaning process with acoustic pressure shock waves continues with the subsequent mini-tanks - the partially-dropped shock wave mini-tank for cleaning animal meat/carcass middle part 52F, the partially-dropped shock wave mini-tank for cleaning animal meat/carcass lower part <NUM>, and the partially-dropped shock wave mini-tank for finishing animal meat/carcass cleaning <NUM>. At this point, the cleaning with acoustic pressure shock waves <NUM> is finished. Subsequently, the cleaned animal meat/carcass <NUM> is completely out of the cylindrical mini-tank as seen in the case of the dropping shock wave mini-tank after animal meat/carcass cleaning 52J. The dropping of the mini-tanks continues until the mini-tanks a fully-dropped as illustrated by the fully-dropped shock wave mini-tanks <NUM>. On the return cycle of the shock wave mini-tanks conveyor <NUM>, the dirty and contaminated liquid is continuously drained from completely dropped mini-tanks, as seen for the partially-drained shock wave mini-tanks <NUM>. This process continues until the dirty and contaminated liquid is completely drained from the cylindrical mini-tanks. Afterwards, these fully-drained shock wave mini-tanks <NUM> go through a cleaning process of their own, performed using light chemicals or steam, during the nonstop movement of the shock wave mini-tanks conveyor <NUM>. With that being done, the completely-dropped mini-tanks are ready to receive fresh and clean liquid for starting the re-filling process, as illustrated in the partially-filled shock wave mini-tanks with fresh liquid 52N until the fully-dropped mini-tanks are completely-filled with fresh and clean liquid, as seen for the fully-filled shock wave mini-tank with fresh liquid 52P. At this point, the raising cycle of the mini-tanks starts again and the partially-raised shock wave mini-tank and fully-filled with fresh liquid 52Q is ready for receiving an animal meat/carcass <NUM> to start over a new cleaning cycle using acoustic pressure shock waves <NUM>.

For the embodiment presented in <FIG>, the acoustic pressure shock waves <NUM>, used for cleaning of the animal meat/carcasses <NUM>, can be focused or unfocused, based on the specific construction of the shock wave devices and the precise needs during cleaning process.

The cleanliness of the animal meat/carcasses <NUM> after the single animal meat/carcass shock wave mini-tanks cleaning process <NUM> is assessed by an inspection module like the inspection module <NUM> from <FIG>. This inspection module is not specifically shown in <FIG>. The cleanliness is assessed via optical/imaging methods or any other methods that can be employed to assess the germ-free and cleanliness of the animal meat/carcasses <NUM>.

In the embodiments presented in <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>, the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated via different principles, which changes their characteristics and output when they are used for the cleaning of the animal meat/carcasses <NUM>. Any of these embodiments can be used in the construction of the shock wave cleaning station <NUM> from <FIG>, animal meat/carcass processing shock wave tank <NUM> from <FIG>, or mini-tank shock wave applicators <NUM> from <FIG>.

In <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated inside the acoustic pressure shock wave applicator <NUM>, which has an ellipsoidal reflector <NUM> that resides inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the ellipsoidal reflector <NUM> and thus creating a reflector cavity <NUM>, which is filled with a liquid. The acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are produced via high voltage discharge produced in between first electrode 65A and the second electrode 65B at the first focal point F<NUM> (electrohydraulic principle using spark gap high voltage discharges) in a liquid present inside the reflector cavity <NUM>. The high voltage for the first electrode 65A and the second electrode 65B is provided by the power source <NUM> via cable <NUM>. The power source <NUM> is an integral part of the shock wave applicators control station <NUM>. The two electrodes are positioned in the first focal point F<NUM> of the ellipsoidal reflector <NUM> and during their discharge they produce a plasma bubble in the liquid from reflector cavity <NUM> that expands and collapse transforming the heat into kinetic energy in the form of acoustic pressure shock waves <NUM> (schematically shown in <FIG>). This represents the electrohydraulic principle to produce acoustic pressure shock waves <NUM> (schematically shown in <FIG>), which are then focused and transmitted in-between applicator and animal meat/carcass space <NUM> that must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. The focusing of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) is produced by the ellipsoidal reflector <NUM> towards the focusing point F<NUM> also known as the second focal point of the ellipsoid. However, the focusing is produced in a larger area known as the focal volume <NUM> that must intersect the targeted area, which in this case is the surface of the animal meat/carcasses <NUM>. The focused acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are very powerful and produce large compressional forces and significant cavitational activity at the surface of the animal meat/carcasses <NUM>.

In <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated via one or multiple laser sources. The acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated inside the acoustic pressure shock wave applicator <NUM>, which has an ellipsoidal reflector <NUM> that resides inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the ellipsoidal reflector <NUM> and thus creating a reflector cavity <NUM>, which is filled with a liquid or in some cases only with a gas. When a liquid is used inside the reflector cavity <NUM>, the laser beams produced by first incased laser 65C and the second incased laser 65D are positioned in such way to intersect their beams in the first focal point F<NUM> of the ellipsoidal reflector <NUM> to produce a plasma bubble in the liquid from reflector cavity <NUM> that expands and collapse transforming the heat into kinetic energy in the form of acoustic pressure shock waves <NUM> (schematically shown in <FIG>). If a gas is used inside the reflector cavity <NUM>, the laser beams produced by first incased laser 65C and the second incased laser 65D must intersect their beams in the first focal point F<NUM> of the ellipsoidal reflector <NUM> to produce a plasma bubble in air, which requires different energy levels and types of lasers when compared to liquid-laser generated acoustic pressure shock waves <NUM> (schematically shown in <FIG>). The high voltage for the first incased laser 65C and the second incased laser 65D is provided by the power source <NUM> via cable <NUM>. The power source <NUM> is an integral part of the shock wave applicators control station <NUM>. The two laser sources <FIG> includes a means of monitoring the system performance by measuring the reaction temperature of the plasma bubble collapse using a method of optical fiber thermometry. An optical fiber tube assembly <NUM> extends into the F<NUM> region of the ellipsoidal reflector <NUM>. The optical fiber tube assembly <NUM> transmits (via optical fiber 69A) specific spectral frequencies created from the sonoluminescence of the plasma reaction in the liquid present inside the reflector cavity <NUM> to the spectral analyzer 69B. The loop is closed via feedback cable 69C that connects the spectral analyzer 69B with the power source <NUM>. Basically, the spectral analysis provided by the spectral analyzer 69B is used to adjust accordingly the power generated by the power source <NUM>, to ensure a proper laser discharge for the incased lasers 65C and 65D. As presented for <FIG>, also in this case the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are then focused and transmitted in-between applicator and animal meat/carcass space <NUM> that must be filled with a liquid (if the acoustic pressure shock waves <NUM> were generated with lasers in a liquid) or a gas (if the acoustic pressure shock waves <NUM> were generated with lasers in a gas), to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. The focusing of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) is produced by the ellipsoidal reflector <NUM> towards the focal volume <NUM> that must intersect the targeted area, which in this case is the surface of the animal meat/carcasses <NUM>.

In <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated via piezo crystals/piezo ceramics 65E (piezoelectric principle using piezo crystals or piezo ceramics). In this case a mechanical strain resulting from an applied electrical field to the piezo crystals/piezo ceramics 65E, which are uniformly placed on the ellipsoidal reflector <NUM>, generate in a fluid present inside the reflector cavity <NUM> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>). The electrical field for the piezo crystals/piezo ceramics 65E is provided by the power source <NUM> via cable <NUM>. The power source <NUM> is an integral part of the shock wave applicators control station <NUM>. Also, in this case the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated inside the acoustic pressure shock wave applicator <NUM>, which has an ellipsoidal reflector <NUM> that resides inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the ellipsoidal reflector <NUM> and thus creating a reflector cavity <NUM>, which is filled with a liquid. The acoustic pressure shock waves <NUM> (schematically shown in <FIG>) produced by the vibration of the piezo crystals/piezo ceramics 65E are focused and transmitted in-between applicator and animal meat/carcass space <NUM> that must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. The focusing of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) is produced by the ellipsoidal reflector <NUM> towards the focal volume <NUM> that must intersect the targeted area, which in this case is the surface of the animal meat/carcasses <NUM>.

Due to the parallelepiped geometry of the piezo crystals/piezo ceramics 65E, they are not confirming very well to the ellipsoidal reflector <NUM>, which can create problems with focusing of acoustic pressure shock waves <NUM> (schematically shown in <FIG>). To overcome this issue piezo fibers can be used as presented in <FIG>. The piezo fibers can be integrated in a composite material with their longitudinal axis perpendicular to a solid surface, as the ellipsoidal reflector <NUM>, thus forming a piezo fiber reflector 65F. The acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated inside the acoustic pressure shock wave applicator <NUM>, which has an ellipsoidal reflector <NUM> that resides inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the ellipsoidal reflector <NUM> and thus creating a reflector cavity <NUM>, which is filled with a liquid. The electrical field for the piezo fiber reflector 65F is provided by the power source <NUM> via cable <NUM>. The power source <NUM> is an integral part of the shock wave applicators control station <NUM>. The advantage of the piezo fibers when compared to the piezo crystals/piezo ceramics 65E is their smaller dimension and cylindrical geometry that allows them to confirm significantly better to the ellipsoidal geometry of the ellipsoidal reflector <NUM>. Furthermore, the contacting of the piezo fibers may be realized by a common electrically conductive layer according to the interconnection requirements. Hence, the complex interconnection of a multitude of ellipsoidal reflector <NUM> (as presented in <FIG>) is no longer required. When an electrical field is provided by the power source <NUM> (included in the shock wave applicators control station <NUM>) via cable <NUM> to the piezo fiber reflector 65F, the piezo electric fiber will stretch in unison mainly in their lengthwise direction, which will create acoustic pressure shock waves <NUM> (schematically shown in <FIG>) that are focused and transmitted in-between applicator and animal meat/carcass space <NUM>, which must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. The focusing of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) is produced by the ellipsoidal reflector <NUM> towards the focal volume <NUM> that must intersect the targeted area, which in this case is the surface of the animal meat/carcasses <NUM>. This represents the piezoelectric principle using piezo fibers to produce acoustic pressure shock waves <NUM> (schematically shown in <FIG>).

In <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated via electromagnetic flat coil and plate assembly <NUM> and an acoustic lens <NUM> (electromagnetic principle using a flat coil and an acoustic lens). In this case, an electromagnetic flat coil is placed near a metal plate that acts as an acoustic source and thus creating the electromagnetic flat coil and plate assembly <NUM> presented in <FIG>. When the electromagnetic flat coil is excited by a short electrical pulse provided by the power source <NUM> (included in the shock wave applicators control station <NUM>) via cable <NUM>, the plate experiences a repulsive force, and this is used to generate an acoustic pressure wave. Since the metal plate is flat, the resulting acoustic pressure wave is a planar pressure wave (not shown in <FIG>) moving in the liquid-filled cavity <NUM> towards the acoustic lens <NUM> that is focusing the planar pressure wave and thus creating acoustic pressure shock waves <NUM> (schematically shown in <FIG>) that are sent towards the targeted area via the fluid-filled reflector cavity <NUM>. The focusing effect of the acoustic lens <NUM> is given by its shape, which is a portion of an ellipsoidal surface, like the ellipsoidal reflector <NUM> that sits inside the acoustic pressure shock wave applicator <NUM>, besides the acoustic lens <NUM> and together can contribute to the focusing of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>). Both the acoustic lens <NUM> and the ellipsoidal reflector <NUM> reside inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the ellipsoidal reflector <NUM> and thus creating a reflector cavity <NUM>, which is filled with a liquid. Alternatively, the acoustic lens <NUM> can be the only reflective surface and there is no need for the additional ellipsoidal reflector <NUM> for focusing the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) through the in-between applicator and animal meat/carcass space <NUM> and towards the focal volume <NUM>. For performing the thorough cleaning with acoustic pressure shock waves <NUM> (schematically shown in <FIG>), their focal volume <NUM> must intersect the targeted area, which in this case is the surface of the animal meat/carcasses <NUM>.

In <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are generated via electromagnetic cylindrical coil and tube plate assembly <NUM> (electromagnetic principle using a cylindrical coil). In this case, an electromagnetic cylindrical coil is excited by a short electrical pulse provided by the power source <NUM> (included in the shock wave applicators control station <NUM>) via cable <NUM>, and the plate is in the shape of a tube (thus creating an electromagnetic cylindrical coil and tube plate assembly <NUM>), which results in a cylindrical wave (not shown in <FIG>) that can be focused by a parabolic reflector 62A towards the targeted area via the fluid-filled reflector cavity <NUM> of the acoustic pressure shock wave applicator <NUM>. Similarly, to what was presented before, the acoustic pressure shock wave applicator <NUM> has its parabolic reflector 62A residing inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the parabolic reflector 62A and thus creating a reflector cavity <NUM>, which is filled with a liquid. The acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are focused and transmitted in-between applicator and animal meat/carcass space <NUM>, which must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. In this case, the focusing of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) is produced by the parabolic reflector 62A towards its only focal point F placed inside the focal volume <NUM> that must intersect the targeted area, which is the surface of the animal meat/carcasses <NUM>.

For <FIG>, <FIG>, <FIG>, and <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) produced inside ellipsoidal reflector <NUM> are then reflected/focused by the ellipsoidal reflector <NUM> towards the second focal point F<NUM> of the ellipsoid. In fact, the ellipsoidal reflector <NUM> in these cases is only a half of an ellipsoid, to allow the transmission of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) towards the animal meat/carcasses <NUM>, where the second focal point F<NUM> should be found. In this way the other half of the ellipsoid is missing to allow the placement of the animal meat/carcasses <NUM>, without any physical interference with the acoustic pressure shock wave applicator <NUM>. For <FIG> the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are focused towards the targeted area by the acoustic lens <NUM> (it has the shape of a portion of an ellipsoidal surface) and for <FIG> the focusing is realized by the parabolic reflector 62A. Since different pressures fronts (direct or reflected) reach the second focal point F<NUM> (for ellipsoidal geometries) or focus point F (for parabolic geometries) with certain small-time differences, the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) are concentrated or focused on a three-dimensional space around second focal point F<NUM>/focus point F, which is called focal volume <NUM>. Inside the focal volume <NUM> are found the highest-pressure values for each acoustic pressure shock wave <NUM> (schematically shown in <FIG>), which means that is preferable to position the targeted area in such way to intersect the focal volume <NUM> and if possible centered on the second focal point F<NUM> (for ellipsoidal geometries) or focus point F (for parabolic geometries).

The cleaning effects on the animal meat/carcasses <NUM> and the geometry of the focal volume <NUM> are dictated by energy setting for acoustic pressure shock waves <NUM> (schematically shown in <FIG>) or input energy, applicator membrane <NUM> geometry and dimensional characteristics of the ellipsoidal reflector <NUM> (dictated by the ratio of the large semi-axis and small semi-axis of the ellipsoid, and by its aperture defined as the dimension of the opening of the ellipsoidal reflector <NUM>). Thus, the ellipsoidal reflector <NUM> needs to be deep enough to allow a deep second focal point F<NUM> (for ellipsoidal geometries) or focus point F (for parabolic geometries) that can be positioned on animal meat/carcasses <NUM> without any interference in between the acoustic pressure shock wave applicators <NUM> and the animal meat/carcasses <NUM>. The deep ellipsoidal reflector <NUM> is also advantageous since the larger the focusing area of the ellipsoidal reflector <NUM>, the larger the focal volume <NUM> will be and the energy associated with it, which is deposited into the targeted area. In general, to accomplish that, the ratio of the large semi-axis and small semi-axis of the ellipsoid should have values larger than <NUM>.

For the parabolic reflector 62A (presented in <FIG>) its geometry should be chosen in such way that the focus point of the parabola F should be positioned deep enough to allow its overlap with the animal meat/carcasses <NUM>. That means that the focal length (defined as distance between the bottom of the reflector where the parabola is most sharply curved and the focus point of the parabola F) for the parabolic reflector 62A should be at least <NUM>.

The liquid present inside the reflector cavity <NUM> in between ellipsoidal reflector <NUM> and applicator membrane <NUM> (for embodiments presented in <FIG> and <FIG>), can be a mixture of water with proprietary substance/particles/catalysts that promote a better discharge and recombination of free radicals back to water form, as presented in <CIT> and <CIT>. The other embodiments presented in <FIG>, <FIG>, <FIG>, and <FIG> only a degassed liquid is necessary to be placed in cavity <NUM> in between ellipsoidal reflector <NUM> and applicator membrane <NUM>.

The quantity of energy used for the cleaning of the animal meat/carcasses <NUM> by the acoustic pressure shock waves <NUM> (schematically shown in <FIG>) is dependent on the dosage, which includes the following elements:.

The amount of energy deposited at the surface of the animal meat/carcasses <NUM> needs to be sufficient to allow the disruption of the biofilms and killing of pathogens. For electrohydraulic devices the input energy from power source <NUM> is the high voltage discharge in between electrodes 65A and 65B for <FIG> and high voltage for the encased lasers 65C and 65D for <FIG>. For that the voltage provided by the power source <NUM> via cable <NUM> should be in the range of <NUM> to <NUM> kV based on the reflective surface of the ellipsoidal reflector <NUM> incorporated into construction of the acoustic pressure shock wave applicator <NUM>. Basically, the smaller the reflective surface of the ellipsoidal reflector <NUM> (for example acoustic pressure shock wave applicators <NUM> that have small apertures of <NUM> to <NUM> for the ellipsoidal reflector <NUM>) the larger the voltage discharge (<NUM> to <NUM> kV) will be used. For large ellipsoidal reflector <NUM> that are used in acoustic pressure shock wave applicators <NUM>, which are not hand-held (for example acoustic pressure shock wave applicators <NUM> that have apertures larger than <NUM> of <NUM> to <NUM> for the ellipsoidal reflector <NUM>) the voltage in the range of <NUM> to <NUM> kV will be used.

For piezoelectric devices the input energy from power source <NUM> is the high voltage that excite the piezoelectric crystals/elements from <FIG> or the piezoelectric fibers from <FIG>. For that the voltage provided by the power source <NUM> via cable <NUM> should be in the range of <NUM> to <NUM> kV.

For electromagnetic devices the input energy from control unit <NUM> is the current necessary to activate the flat from <FIG> or cylindrical electromagnetic coils from <FIG>. For that the power provided by the power source <NUM> via cable <NUM> should be in the range of <NUM> to <NUM> VA.

In the embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>, the acoustic pressure shock waves <NUM> (schematically shown in <FIG>), will need to be strong enough to have sufficient energy at the targeted area (output energy) to destroy the biofilm and pathogens. For that the energy flux density of each acoustic pressure shock wave <NUM> (schematically shown in <FIG>), around second focal point F<NUM> (<FIG>, <FIG>, <FIG>, <FIG>, and <FIG>) or focus point F (<FIG>) inside the focal volume <NUM> should be in the range of <NUM> to <NUM> mJ/mm<NUM>.

For killing pathogens from an infected area, cavitation plays a primary role in destroying the outer membrane of the pathogens. To have maximum potential for the cavitation phase of the acoustic pressure shock waves <NUM> (schematically shown in <FIG>), the repetition rate or frequency of acoustic pressure shock waves <NUM> is recommended to be in the range of <NUM> to <NUM>. To not be negatively influenced by the new coming acoustic pressure wave <NUM>, the cavitation bubbles need sufficient time to grow to their maximum dimension and then collapse with high speed jets that have velocities of more than <NUM>/s.

In the embodiment from <FIG> the acoustic pressure wave applicator <NUM> uses a spherical reflector <NUM> that sends radial acoustic pressure waves <NUM> towards the targeted animal meat/carcasses <NUM>. The spherical reflector <NUM> has only a central point FC (center of the sphere) where the radial acoustic pressure waves <NUM> are generated (via the high voltage discharge, of the same values as indicated for <FIG>, between first electrode 65A and second electrode 65B) and they exit via the aperture of the spherical reflector <NUM> through the applicator membrane <NUM>. The acoustic pressure shock wave applicator <NUM> has its spherical reflector <NUM> residing inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the spherical reflector <NUM> and thus creating a reflector cavity <NUM>, which is filled with a liquid. The radial acoustic pressure waves <NUM> are transmitted in-between applicator and animal meat/carcass space <NUM>, which must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. For the aperture of the spherical reflector <NUM> to not interfere with radial acoustic pressure waves <NUM>, the spherical reflector <NUM> has a cylindrical segment <NUM> above the plane of the central point FC and slightly tapered at the aperture (reflector's opening). The reflected waves on the bottom surface of the spherical reflector <NUM> will be sent back towards point FC and not towards the targeted animal meat/carcasses <NUM>. By their nature, the primary radial acoustic pressure waves <NUM> (exiting through the aperture of the spherical reflector <NUM>) are also unfocused and thus they move inside the targeted animal meat/carcasses <NUM> away from their point of origin FC without being able to be concentrated in a certain focal region, as seen before for the acoustic pressure shock waves <NUM> that are focused (schematically shown in <FIG>). Along their way inside the targeted animal meat/carcasses <NUM>, the radial acoustic pressure waves <NUM> deposit their energy at the surface of the animal meat/carcasses <NUM>, until all their energy is consumed. In other words, the radial acoustic pressure waves <NUM> have their maximum energy superficially near the surface of the animal meat/carcasses <NUM> and become weaker as they travel further inside the animal meat/carcasses <NUM>. Another way to create radial acoustic pressure shock waves <NUM> is given by ballistic devices that use pneumatics to push at high speeds a small cylindrical piece (bullet) against a plate that vibrates (due to the impact of the bullet) and thus creating/generating radial pressure waves. The ballistic devices were not specifically depicted in any of the figures of this patent, but can be used to generate radial acoustic pressure waves <NUM>.

For the embodiment presented in <FIG>, the acoustic pressure wave applicators <NUM> are using radial acoustic pressure waves <NUM> for the cleaning of animal meat/carcasses <NUM>. For that similar energy flux density outside the applicator membrane <NUM> for each radial acoustic pressure wave <NUM> and same frequency range are used, as was presented for embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>.

In the embodiment from <FIG> the acoustic pressure shock wave applicator <NUM> uses a parabolic reflector 62A that sends pseudo-planar acoustic pressure waves <NUM> outside the applicator membrane <NUM> and at the surface of targeted animal meat/carcasses <NUM>. The acoustic pressure shock wave applicator <NUM> has its parabolic reflector 62A residing inside the applicator body <NUM>. An applicator membrane <NUM> sits at the aperture/opening of the parabolic reflector 62A and thus creating a reflector cavity <NUM>, which is filled with a liquid. The pseudo-planar acoustic pressure shock waves <NUM> are transmitted in-between acoustic pressure shock wave applicator and animal meat/carcass space <NUM>, which must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. The parabolic reflector 62A has only a focal point F where radial acoustic pressure waves <NUM> are generated (via the high voltage discharge between first electrode 65A and second electrode 65B). The radial acoustic pressure waves <NUM> propagate and reflect on the parabolic reflector 62A at different time points, which creates secondary pressure wave fronts (not shown on <FIG> to keep clarity), especially at the edge/aperture of the parabolic reflector 62A. The combination of direct radial acoustic pressure waves <NUM> with the secondary pressure wave fronts creates pseudo-planar acoustic pressure waves <NUM> outside the applicator membrane <NUM>. By their nature, the pseudo-planar acoustic pressure waves <NUM> (exiting through the aperture of the parabolic reflector 62A) are also unfocused and thus they move towards the targeted animal meat/carcasses <NUM> away from their point of origin F without being able to be concentrated in a certain focal region, as seen before for the acoustic pressure shock waves <NUM> that are focused (schematically shown in <FIG>). Along their way towards the targeted animal meat/carcasses <NUM>, the pseudo-planar acoustic pressure waves <NUM> deposit their energy onto the surface of the targeted animal meat/carcasses <NUM>, until all their energy is consumed. In other words, the pseudo-planar acoustic pressure waves <NUM> have their maximum energy at the surface of the targeted animal meat/carcasses <NUM> and become weaker as they travel further inside the targeted animal meat/carcasses <NUM>. The pseudo-planar acoustic pressure waves <NUM> energy is controlled by the input energy delivered by the power source <NUM> (see <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>), in the form of high voltage setting for electrohydraulic and piezoelectric devices and current setting for electromagnetic devices.

For the embodiment presented in <FIG>, the acoustic pressure wave applicators <NUM> are used for cleaning with pseudo-planar acoustic pressure waves <NUM> of animal meat/carcasses <NUM>. For that similar energy flux density outside the applicator membrane <NUM> for each pseudo-planar acoustic pressure waves <NUM> and same frequency range are used, as was presented for embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>.

Planar acoustic pressure waves can be easily generated by relatively flat piezoelectric crystals. This kind of devices were not specifically depicted in any of the figures of this patent, but can be used to generate planar acoustic pressure waves, and direct them towards the targeted animal meat/carcasses <NUM> for cleaning that does not require the acoustic pressure shock waves <NUM> that are focused (schematically shown in <FIG>).

For the embodiment presented in <FIG>, the acoustic pressure wave applicators <NUM> are using pseudo-planar acoustic pressure shock waves <NUM> for the cleaning of animal meat/carcasses <NUM>. For that similar energy flux density outside the applicator membrane <NUM> for each pseudo-planar acoustic pressure shock waves <NUM> and same frequency range are used, as was presented for embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>.

All the acoustic shock wave applicators <NUM> presented in <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG> have the capability to have swiveling motion S and/or translation motion T, based on the specific need during the cleaning of the animal meat/carcasses <NUM>. The swiveling motion S also allows the sending of acoustic pressure shock waves <NUM> (schematically shown in <FIG>), radial acoustic pressure waves <NUM>, or pseudo-planar acoustic pressure shock waves <NUM> on an angle as explained in <FIG>.

<FIG> is presents an embodiment of the animal meat/carcass cleaning process using segment shock wave applicators <NUM>. This embodiment was developed in such way to avoid the completely sinking of the animal meat/carcasses <NUM> into a tank filled with liquid, to apply pseudo-planar acoustic pressure shock waves <NUM> for cleaning. The segment shock wave applicator <NUM> is using a longitudinal slice through a normal/full parabolic reflector 62A, as the ones presented in <FIG> and <FIG>. For the segment shock wave applicator <NUM> the longitudinal slice is a slice along the longitudinal axis of a paraboloid that also contains the focal point F of the paraboloid. Although only a slice/portion through a paraboloid is used, the segment shock wave applicator <NUM> is still capable of creating pseudo-planar acoustic pressure shock waves <NUM> for cleaning of the animal meat/carcasses <NUM>. The advantage of using such segment shock wave applicator <NUM> is the need of only a clean liquid drape <NUM> to transmit pseudo-planar acoustic pressure shock waves <NUM> created by the segment shock wave applicator <NUM> towards the animal meat/carcasses <NUM>. The use of clean liquid drapes <NUM> instead of full large tanks filled with liquids will result in significant savings from liquid consumptions point of view and consequently liquid filtration/cleaning, which finally have a significantly environment positive impact.

The segment shock wave applicators <NUM> are supported and have their electrical connection <NUM> to the shock wave applicators control station <NUM> via segment shock wave applicator leg <NUM> (see <FIG>, <FIG>, <FIG>, <FIG>, and FIG. The segment shock wave applicators <NUM> are controlled by the shock wave applicators control station <NUM> for their concomitantly or subsequently activation, for their functioning parameter adjustment based on the specific cleaning needs, etc. Even more the shock wave applicators control station <NUM> can sense the status of the applicators functioning (optimum or not and warns the user), can stop the applicators when no animal meat/carcasses <NUM> are detected inside the station, match the applicators' firing based on the speed in the travel direction <NUM> of the moving chain <NUM> on which the animal meat/carcasses <NUM> are hanged via pulley/hook <NUM>, communicate with other stations as the liquid pumping station <NUM> or the clean liquid drape control station <NUM>, for their optimal functioning as a complete system, etc..

To transmit pseudo-planar acoustic pressure shock waves <NUM> created by the segment shock wave applicator <NUM> towards the animal meat/carcasses <NUM>, a clean liquid drape <NUM> is used that is controlled by the clean liquid drape control station <NUM>. The clean liquid drape <NUM> is produced using a slotted pipe <NUM>. The control of the fresh liquid is done via the clean liquid drape control station <NUM>, which has an electronic controller that has similar basic function and structure as the one described for the shock wave applicators control station <NUM> from <FIG>. The clean liquid drape control station <NUM> is used to monitor functionality of the liquid pumping station <NUM>, controls the liquid quantity and quality (freshness and cleanness), flow through the slotted pipe <NUM> to have a continuous and fully functional clean liquid drape <NUM>, and houses an electronic controller, which has similar basic function and structure, as the one described for the shock wave applicators control station <NUM> from <FIG>.

The liquid pumping station <NUM> assures the continuous flow and transfer of clean and fresh liquid towards the clean liquid drape control station <NUM>. The liquid pumping station <NUM> should have a controller that is used to input parameters, monitor its functionality, controls the liquid quantity and quality (freshness and cleanness), its filtration, etc. The electronic controller of the liquid pumping station <NUM> has similar basic function and structure, as the one described for the shock wave applicators control station <NUM> from <FIG>.

The dirty and contaminated liquid resulted from the cleaning of the animal meat/carcass <NUM> using the segment shock wave applicator <NUM> drips gravitationally into the contaminated liquid bath <NUM> at the bottom of the animal meat/carcass cleaning process using segment shock wave applicators <NUM>. The contaminated liquid pumping station <NUM> pumps the contaminated liquid via contaminated liquid evacuation pipe <NUM> towards special designed tanks (not specifically shown in <FIG>) where will be filtrated or refreshed for a subsequent cleaning cycle of the animal meat/carcass <NUM>. The functioning and basic structure is like the liquid pumping station <NUM> with specific adaptations necessary for a contaminated liquid (filtration, decontamination, etc.). The electronic controller of the contaminated liquid pumping station <NUM> has similar basic function and structure, as the one described for the shock wave applicators control station <NUM> from <FIG>.

For the animal meat/carcass cleaning process using segment shock wave applicators <NUM> presented in <FIG>, the animal meat/carcasses <NUM> anchored via pulley/hook <NUM> on the moving chain <NUM> are moved in travel direction <NUM> in such way that the animal meat/carcasses <NUM> after their deskinning (not shown) go through multiple water wash stations <NUM> (not shown in <FIG>) to clean any gross contaminates as hair, dirt, etc., from the surface of the animal meat/carcasses <NUM>. Then the animal meat/carcasses <NUM> enter the animal meat/carcass cleaning process using segment shock wave applicators <NUM>. The animal meat/carcasses <NUM> are passing at the speed of the meat processing line through the multiple clean liquid drapes <NUM> where the surface of the animal meat/carcasses <NUM> is subjected to the pseudo-planar acoustic pressure shock waves <NUM>. Under the action of the pseudo-planar acoustic pressure shock waves <NUM> different contaminants, bacteria, fungus, biofilms, and harmful microorganisms (that can produce spoilage of the meat) are dislodged or destroyed. The clean liquid of the clean liquid drapes <NUM> will carry gravitationally these dislodged contaminants, bacteria, funguses, biofilms, and harmful microorganisms towards the contaminated liquid bath <NUM>. Since the action of the pseudo-planar acoustic pressure shock waves is produced on the entire height of the animal meat/carcasses <NUM> that prevents any reattachment of any contaminants on any other region of the animal meat/carcasses <NUM>. The presence of multiple clean liquid drapes <NUM> assures a thorough cleaning of the animal meat/carcasses <NUM>. The number of clean liquid drapes <NUM> should be at least three and can be increased based on the needs of the animal meat/carcasses <NUM> cleaning process. Furthermore, the animal meat/carcass cleaning process using segment shock wave applicators <NUM> presented in <FIG> is cleaning the animal meat/carcasses <NUM> only on one side that is exposed to the pseudo-planar acoustic pressure shock waves <NUM>. Therefore, there should be a second mirror-station for animal meat/carcass cleaning process using segment shock wave applicators <NUM> (subsequent station) that will be able to treat the other side of the animal meat/carcass <NUM>.

The cleaning action of the pseudo-planar acoustic pressure shock waves <NUM> is produced by the high compressive forces generated in the compressive phase of the shock waves and by the micro jets produced during collapse of the cavitation bubbles created during the tensile phase of the shock waves in the multiple clean liquid drapes <NUM>. Once the animal meat/carcass <NUM> are passing through the animal meat/carcass cleaning process using segment shock wave applicators <NUM>, the cleanliness of the animal meat/carcasses <NUM> is assessed by the inspection module <NUM> (not specifically shown in <FIG>) via optical/imaging methods or any other methods that can be employed to assess the germ-free and cleanliness of the animal meat/carcasses <NUM>.

A detailed three-dimensional representation of the segment shock wave applicator <NUM> is presented in <FIG>. Thus, the segment parabolic reflector <NUM> sits inside the segment shock wave applicator body <NUM>. A high voltage discharge produced in between first electrode 65A and the second electrode 65B (electrohydraulic principle using spark gap high voltage discharges) in the focal point F of the segment parabolic reflector <NUM> and in a liquid present inside the segment reflector cavity <NUM> (see <FIG>) generates radial acoustic pressure shock waves <NUM>. The radial acoustic pressure shock waves <NUM> propagate towards the reflector's surface or outside the segment shock wave applicator body <NUM>. The segment shock wave applicator body <NUM> has its segment parabolic reflector <NUM> residing inside the applicator body <NUM>. A segment shock wave applicator membrane <NUM> that has a rectangular shape sits at the aperture/opening of the segment parabolic reflector <NUM> and thus creating a segment reflector cavity <NUM> (see FIG. 10A), which is filled with a liquid. The pseudo-planar acoustic pressure shock waves <NUM> are transmitted in-between segment shock wave applicator <NUM> and animal meat/carcass space <NUM>, which must be filled with a liquid too, to avoid unnecessary reflections and loss of energy at the interface of different mediums of dissimilar acoustic properties. The segment parabolic reflector <NUM> has only a focal point F where radial acoustic pressure waves <NUM> are generated (via the high voltage discharge between first electrode 65A and second electrode 65B). The radial acoustic pressure waves <NUM> propagate and reflect on the segment parabolic reflector <NUM> at different time points, which creates secondary pressure wave fronts (not shown on <FIG> to keep clarity), especially at the edge/aperture of the segment parabolic reflector <NUM>. The combination of direct radial acoustic pressure waves <NUM> with the secondary pressure wave fronts creates pseudo-planar acoustic pressure waves <NUM> outside the segment shock wave applicator membrane <NUM>. By their nature, the pseudo-planar acoustic pressure waves <NUM> (exiting through the aperture of the segment parabolic reflector <NUM>) are also unfocused and thus they move towards the targeted animal meat/carcasses <NUM> away from their point of origin F without being able to be concentrated in a certain focal region, as seen before for the acoustic pressure shock waves <NUM> that are focused (schematically shown in <FIG>). Along their way towards the targeted animal meat/carcasses <NUM>, the pseudo-planar acoustic pressure waves <NUM> deposit their energy onto the surface of the targeted animal meat/carcasses <NUM>, until all their energy is consumed. In other words, the pseudo-planar acoustic pressure waves <NUM> have their maximum energy at the surface of the targeted animal meat/carcasses <NUM> and become weaker as they travel further inside the targeted animal meat/carcasses <NUM>. The pseudo-planar acoustic pressure waves <NUM> energy is controlled by the input energy delivered by the power source <NUM>, in the form of high voltage setting for electrohydraulic devices. The power source <NUM> is an integral part of the shock wave applicators control station <NUM>, which has similar functionality and components as the one presented in <FIG>.

As mentioned before, the segment shock wave applicators <NUM> are supported and have their electrical connection <NUM> (see <FIG>, <FIG>, <FIG>, <FIG>, and FIG. 11E) to the shock wave applicators control station <NUM> via segment shock wave applicator leg <NUM>. The electrical connection <NUM> can be in the form of cable <NUM>.

Cross-sectional views of the segment shock wave applicators <NUM> are presented in <FIG>, <FIG>, <FIG>, and <FIG>, for different principles of producing the pseudo-planar acoustic pressure waves <NUM>.

In <FIG> the pseudo-planar acoustic pressure waves <NUM> are generated inside the segment shock wave applicator <NUM>, which has a segment parabolic reflector <NUM> that resides inside the segment shock wave applicator body <NUM>. A segment shock wave applicator membrane <NUM> sits at the aperture/opening of the segment parabolic reflector <NUM> and thus creating a segment reflector cavity <NUM>, which is filled with a liquid. The pseudo-planar acoustic pressure waves <NUM> are produced via high voltage discharge produced in between first electrode 65A and the second electrode 65B at the paraboloidal focal point F (electrohydraulic principle using spark gap high voltage discharges) in a liquid present inside the segment reflector cavity <NUM>. The high voltage for the first electrode 65A and the second electrode 65B is provided by the power source <NUM> (not shown in <FIG>) via electrical connection <NUM>. The segment shock wave applicators <NUM> are supported and have their electrical connection <NUM> to the shock wave applicators control station <NUM> (not shown in <FIG>) via segment shock wave applicator leg <NUM>. The two electrodes 65A and 65B are positioned in the paraboloidal focal point F of the segment parabolic reflector <NUM> and during their discharge they produce a plasma bubble in the liquid from segment reflector cavity <NUM> that expands and collapse transforming the heat into kinetic energy first in the form of radial acoustic pressure shock waves <NUM> (shown in <FIG>) and outside the segment parabolic reflector <NUM> in the form of pseudo-planar acoustic pressure waves <NUM>. This represents the electrohydraulic principle to produce pseudo-planar acoustic pressure waves <NUM>, which are transmitted in-between segment shock wave applicators <NUM> and animal meat/carcass <NUM> via the clean liquid drape <NUM>.

In <FIG> the pseudo-planar acoustic pressure waves <NUM> are generated via one or multiple laser sources (electrohydraulic principle using one or multiple lasers sources). The pseudo-planar acoustic pressure waves <NUM> are generated inside the segment shock wave applicator <NUM>, which has a segment parabolic reflector <NUM> that resides inside the segment shock wave applicator body <NUM>. A segment shock wave applicator membrane <NUM> sits at the aperture/opening of the segment parabolic reflector <NUM> and thus creating a segment reflector cavity <NUM>, which is filled with a liquid. The laser beams produced by first incased laser 65C and the second incased laser 65D are positioned in such way to intersect their beams in the focal point F of the segment parabolic reflector <NUM> to produce a plasma bubble in the liquid from segment reflector cavity <NUM> that expands and collapse transforming the heat into kinetic energy in the form of radial acoustic pressure shock waves <NUM> (shown in <FIG>) and outside the segment parabolic reflector <NUM> in the form of pseudo-planar acoustic pressure waves <NUM>. The high voltage for the first incased laser 65C and the second incased laser 65D is provided by the power source <NUM> (not shown in <FIG>) via electrical connection <NUM>. The two laser sources from <FIG> include means of monitoring the system performance by measuring the reaction temperature of the plasma bubble collapse using a method of optical fiber thermometry. An optical fiber tube assembly <NUM> extends into the F<NUM> region of the ellipsoidal reflector <NUM>. The optical fiber tube assembly <NUM> transmits (via optical fiber 69A) specific spectral frequencies created from the sonoluminescence of the plasma reaction in the liquid present inside the segment reflector cavity <NUM> to the spectral analyzer 69B. The loop is closed via feedback cable 69C that connects the spectral analyzer 69B with the power source <NUM> (not shown in <FIG>) through the segment shock wave applicator leg <NUM>. Basically, the spectral analysis provided by the spectral analyzer 69B is used to adjust accordingly the power generated by the power source <NUM> (not shown in <FIG>), to ensure a proper laser discharge for the incased lasers 65C and 65D. As presented for <FIG>, also in this case the pseudo-planar acoustic pressure waves <NUM> are transmitted in-between segment shock wave applicators <NUM> and animal meat/carcass <NUM> via the clean liquid drape <NUM>.

In <FIG> the pseudo-planar acoustic pressure waves <NUM> are generated via piezo crystals/piezo ceramics 65E or piezo fibers 65F (piezoelectric principle using piezo crystals/piezo ceramics or piezo fibers). In this case a mechanical strain resulting from an applied electrical field to the piezo crystals/piezo ceramics 65E or piezo fibers 65F, which are uniformly placed on the segment parabolic reflector <NUM>, generate in a fluid present inside the segment reflector cavity <NUM> the pseudo-planar acoustic pressure waves <NUM>. The electrical field for the piezo crystals/piezo ceramics 65E or piezo fibers 65F is provided by the power source <NUM> (not shown in <FIG>) via electrical connection <NUM>. The segment shock wave applicators <NUM> are supported and have their electrical connection <NUM> to the shock wave applicators control station <NUM> (not shown in <FIG>) via segment shock wave applicator leg <NUM>. The segment shock wave applicator <NUM> has a segment parabolic reflector <NUM> that resides inside the segment shock wave applicator body <NUM>. A segment shock wave applicator membrane <NUM> sits at the aperture/opening of the segment parabolic reflector <NUM> and thus creating a segment reflector cavity <NUM>, which is filled with a liquid. The pseudo-planar acoustic pressure waves <NUM> produced by the vibration of the piezo crystals/piezo ceramics 65E or piezo fibers 65F are transmitted in-between segment shock wave applicators <NUM> and animal meat/carcass <NUM> via the clean liquid drape <NUM>.

In <FIG> the pseudo-planar acoustic pressure waves <NUM> are generated via electromagnetic cylindrical coil and tube plate assembly <NUM> (electromagnetic principle using a cylindrical coil). In this case, an electromagnetic cylindrical coil is excited by a short electrical pulse provided by the power source <NUM> (not shown in <FIG>) via electrical connection <NUM>, and the plate is in the shape of a tube (thus creating an electromagnetic cylindrical coil and tube plate assembly <NUM>), which results in a cylindrical wave (not shown in <FIG>) that can be focused by a segment parabolic reflector <NUM> towards the targeted area via the fluid-filled segment reflector cavity <NUM> of the segment shock wave applicators <NUM>. The segment shock wave applicators <NUM> are supported and have their electrical connection <NUM> to the shock wave applicators control station <NUM> (not shown in <FIG>) via segment shock wave applicator leg <NUM>. Similarly, to what was presented before, the segment shock wave applicators <NUM> has its segment parabolic reflector <NUM> residing inside the segment shock wave applicator body <NUM>. A segment shock wave applicator membrane <NUM> sits at the aperture/opening of the segment parabolic reflector <NUM> and thus creating a segment reflector cavity <NUM>, which is filled with a liquid. The pseudo-planar acoustic pressure waves <NUM> produced by the vibration of the electromagnetic cylindrical coil and tube plate assembly <NUM> are transmitted in-between segment shock wave applicators <NUM> and animal meat/carcass <NUM> via the clean liquid drape <NUM>.

<FIG> is presents a small animal carcasses/meat cleaning process using shock waves <NUM>. The small animal carcass/meat <NUM> are hanging on a moving chain <NUM> via pulley/hooks <NUM> and they are moving in the travel direction <NUM>. A small animal carcasses/meat processing shock wave tank <NUM> sitting on foundation <NUM> using tank legs <NUM>. The small animal carcasses/meat processing shock wave tank <NUM> is used to submerge the small animal carcass/meat <NUM> into shock wave propagating liquid <NUM> to be subjected to acoustic pressure shock waves <NUM>. To produce a thorough cleaning from all possible contaminants and pathogens, acoustic pressure shock waves <NUM> need to be directed all around the liquid submerged small animal carcass/meat 121A. Therefore, the small animal carcasses/meat processing shock wave tank <NUM> is equipped with bottom shock waves applicators <NUM> and lateral shock waves applicators <NUM>. These applicators have either ellipsoidal reflectors <NUM> or parabolic reflector 62A or spherical reflector <NUM> for producing focused acoustic pressure shock waves <NUM>, pseudo-planar acoustic pressure shock waves <NUM>, or radial acoustic pressure shock waves <NUM>, respectively. The bottom shock waves applicators <NUM> and lateral shock waves applicators <NUM> have their electrical connection <NUM> with the power source <NUM> that provides the energy to the applicators <NUM> and <NUM>. The total number of acoustic pressure shock wave applicators <NUM> and <NUM> should be well tailored for the small animal carcasses/meat processing shock wave tank <NUM> capacity and the speed in the travel direction <NUM> for the small animal carcass/meat <NUM>. To completely clean the small animal carcass/meat <NUM>, there should be a very good coordination in between shock wave applicators control station <NUM>, liquid pumping station <NUM>, and chain moving station <NUM>.

The lateral shock waves applicators <NUM> and bottom shock waves applicators <NUM> can be controlled by a shock wave applicators control station <NUM> for their concomitantly or subsequently activation, for their functioning parameter adjustment based on the specific cleaning needs, for their independently-controlled possible swiveling S and translational T movements, etc. Even more the shock wave applicators control station <NUM> can sense the status of the applicators functioning (optimum or not and warns the user), can stop the applicators when no animal meat/carcasses <NUM> are detected inside the station, match the applicators' firing based on the speed of the moving chain <NUM>, communicate with other stations as the liquid pumping station <NUM> or chain moving station <NUM> for optimal functioning, etc..

To control the proper functionality of both lateral shock waves applicators <NUM> and bottom shock waves applicators <NUM>, a shock wave applicators control console <NUM> is used, which is an integral part of the shock wave applicators control station <NUM>. The controller associated with shock wave applicators control console <NUM> has similar basic function and structure as the one described for the shock wave applicators control station <NUM> from <FIG>. The shock wave applicators control console <NUM> is transmitting commands, electrical signals, and power towards the acoustic pressure shock waves applicators <NUM> and <NUM>. Furthermore, the shock wave applicators control console <NUM> is controlling the lateral acoustic pressure shock wave applicators <NUM> and bottom acoustic pressure shock wave applicators <NUM> for their concomitantly or subsequently activation, their functioning parameter adjusted based on the specific cleaning needs, and for their independently-controlled swiveling S and translational T movements (see <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, and <FIG>), etc. Even more the shock wave applicators control console <NUM> can sense the status of the applicators functioning (optimum or not and warns the user), can stop the applicators when no liquid submerged small animal carcass/meat 121A are detected inside the small animal carcasses/meat processing shock wave tank <NUM>, match the applicators' firing based on the speed of the moving chain <NUM>, communicate with other stations as the liquid pumping station <NUM> or chain moving station <NUM> for optimal functioning for optimal functioning, etc..

The cleanliness for shock wave propagating liquid <NUM> and the optimum liquid level <NUM> from the small animal carcasses/meat processing shock wave tank <NUM> are maintained and controlled by the liquid pumping station <NUM>. The fresh liquid pipe for liquid pumping station <NUM> and liquid draining pipe for liquid pumping station <NUM> liquid pumping assure the transfer of liquid in between the small animal carcasses/meat processing shock wave tank <NUM> and liquid pumping station <NUM>. The liquid from the small animal carcasses/meat processing shock wave tank <NUM> needs to be cleaned and filtrated periodically to avoid cross contamination. The best solution is a continuous flow of fresh liquid to avoid cross contamination of the surface of the liquid submerged small animal carcass/meat 121A. The liquid pumping station control console <NUM> is used to input parameters, monitor functionality of the liquid pumping station <NUM>, controls the liquid quantity and quality (freshness and cleanness), its filtration, discards soiled liquid in special designed tanks, and houses an electronic controller, which has similar basic function and structure, as the one described for the shock wave applicators control station <NUM> from <FIG>.

The chain moving station <NUM> and its chain moving station control console <NUM> are controlling the speed and synchronicity of the moving chain <NUM> with the firing of the lateral acoustic pressure shock wave applicators <NUM> and bottom acoustic pressure shock wave applicators <NUM>. The chain moving station control console <NUM> has an electronic controller, which has similar basic function and structure, as the one described for the shock wave applicators control station <NUM> from <FIG>.

Acoustic pressure shock waves <NUM> (schematically shown in <FIG>) that are focused can be also used to disinfect the processed animal meat towards the end of the meat processing where different cuts or ground meat is packaged in bags. The <CIT> patent describes the use of acoustic pressure shock waves <NUM> that are focused for meat packaged in bags. For the ground meat, usually after grinding the meat is pushed through pipes that are encompassed by other large pipes that circulate hot water, to prevent the sticking of the ground meat on the pipe. This offers an opportunity to clean ground meat with acoustic pressure shock waves <NUM>, or pseudo-planar acoustic pressure shock waves <NUM>, or radial acoustic pressure shock waves <NUM> before being packaged in plastic pouches.

<FIG> presents a ground meat cleaning process <NUM> that is using acoustic pressure shock wave applicators <NUM>, which are installed along the pipe for ground meat pipe <NUM>. For optimal cleaning of the ground meat, the acoustic pressure shock wave applicators <NUM> are grouped in clusters of ten (<NUM>) applicators formed of two opposing groups of five (<NUM>) consecutive acoustic pressure shock wave applicators <NUM>.

Multiple clusters of acoustic pressure shock wave applicators <NUM> can be installed along ground meat pipe <NUM> in which the ground meat that needs cleaning moves at a slow speed, in the ground meat movement direction <NUM>. In <FIG> are presented three (<NUM>) such clusters - first reflectors' cluster <NUM>, second reflectors' cluster <NUM>, and third reflectors' cluster <NUM>. Note that the consecutive clusters <NUM>, <NUM>, and <NUM> are rotated with <NUM> degrees relatively to each other, to provide easy access and maintenance. The hot water large pipe <NUM> surrounds the ground meat pipe <NUM> and this facilitates the proper functioning of the acoustic pressure shock wave applicators <NUM> that are practically found inside the hot water large pipe <NUM>. The acoustic pressure shock waves are produce in a liquid inside the acoustic pressure shock wave applicators <NUM> and then can propagate without any loss through the hot water from the large pipe with hot water <NUM> until they reach the ground meat pipe <NUM>. The material of the ground meat pipe <NUM> should have an acoustic impedance that will facilitate the transmission of shock waves without significant energy losses. In this the ground meat can be cleaned with acoustic pressure shock waves <NUM>, or pseudo-planar acoustic pressure shock waves <NUM>, or radial acoustic pressure shock waves <NUM>.

<NUM> shows a ground meat cleaning process with pipe reflectors <NUM> that is using pipe reflectors <NUM> (part of a tube with a parabolic, ellipsoidal or round cross-section), which are used to focus/direct the acoustic pressure shock waves <NUM>, or pseudo-planar acoustic pressure shock waves <NUM>, or radial acoustic pressure shock waves <NUM> generated by the high voltage discharge across opposing electrodes <NUM>. This construction can create pressure gradients inside the ground meat pipe <NUM>. For this embodiment, an increased number of shocks and/or high energy settings may be used to compensate for the lost in reflective area for the pipe reflectors <NUM> when compared with acoustic pressure shock wave applicators <NUM> that incorporate semi-ellipsoids, semi-paraboloid and semi spherical reflectors. As geometry the pipe reflectors <NUM> are more in the realm of the segment parabolic reflector <NUM> presented in <FIG>. This supposition is based on the fact that the energy delivered at the surface of ground meat pipe <NUM>, and subsequently to the ground meat from it, is direct proportional to the reflective area used to focus the pressure shock waves in the treatment/cleaning area. The whole assembly can reside inside a hot water large pipe <NUM> (not shown in FIG. <NUM>) to better facilitate the transmission of acoustic pressure shock waves <NUM>, or pseudo-planar acoustic pressure shock waves <NUM>, or radial acoustic pressure shock waves <NUM> towards the ground meat pipe <NUM>. The same construction as the one presented in FIG. <NUM> can use devices that generate pressure shock waves using the piezoelectric or electromagnetic principles.

Food contact surfaces are subject to sanitation after the cleaning processes. Sanitation can employ physical and chemical methods to reduce the pathogenic and spoilage microbes to the acceptable industry microbiological standards. The physical methods often used are hot water, steam mixed with hot water and UV radiation. The most used chemical sanitizers are chlorine based sanitizers, iodophores, and hydrogen peroxide. The acoustic pressure shock waves <NUM> (see <FIG>), or pseudo-planar acoustic pressure shock waves <NUM> (see <FIG>), or radial acoustic pressure shock waves <NUM> (see <FIG>) can be used to clean the food contact surfaces. Any of the embodiments from <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, <FIG>, or <FIG> will work for cleaning the food contact surfaces.

Finally, acoustic pressure shock waves can be used for cleaning of the processed liquid/contaminated liquid that is generated throughout the plant during meat processing. Acoustic pressure shock waves <NUM> (see <FIG>), or pseudo-planar acoustic pressure shock waves <NUM> (see <FIG>), or radial acoustic pressure shock waves <NUM> (see <FIG>) can be used to clean of contaminants the processed liquid/contaminated liquid as independent technology or in conjunction with other technologies.

Claim 1:
A method of treating an animal carcass (<NUM>) comprising
providing an animal carcass (<NUM>) in a containment (<NUM>, <NUM>) with one or more acoustic wave applicators operatively coupled to the containment,
characterized in that the one or more acoustic wave applicators are acoustic pressure shock wave devices applicators (<NUM>, <NUM>, <NUM>) that each have a reflector (<NUM>) adjacent a shock wave generating device in a cavity (<NUM>) containing liquid and covered by a membrane (<NUM>), wherein the reflector is selected from the group consisting of an ellipsoidal reflector (<NUM>), parabolic reflector (62A), spherical reflector (<NUM>) and segmental reflector (<NUM>),
applying, at an angle of from <NUM>° to <NUM>° relative to the surface of the carcass (<NUM>), shock waves having a compressive phase producing high compressive pressure and a tensile phase producing cavitation bubbles that collapse from the one or more acoustic pressure shock wave applicators (<NUM>, <NUM>, <NUM>) to the carcass (<NUM>) sufficient to reduce contaminants on the carcass, and
processing the carcass following application of shock waves into meat for consumption.