"Jon Mcleod" wrote in message
m...

I've been thinking about this. There is a question on how to get an
e-field into the meat, and there is a question about whether bacteria
exist in the meat.


Consider the meat as a resistive material, as I've already proposed.
If you apply a voltage across the meat, that voltage will distribute
itself
across the thickness of the slab. (but with interesting distortions
around the
marbling, which has a significantly higher resistivity).
The distributed capacitance will make some second order effects but the
basic
applied voltage across a medium / voltage field in the medium effect
will remain.

I am assuming there is bacteria in the meat, but I've searched all
kind of FDA and safety sites, and I don't see anything discussed
except ground meat, so I don't know. Maybe there is not, just
bacteria on the surface.


If there are no bacteria inside the meat, what is the purpose of aging?


Are they really driving 1V/cm into someones brain without cooking it?

What's the power density of 1V/cm into a 1cm cube of meat (or brain)with
300 ohm-cm resitivity?
How does that compare to the power density reheating a quarter pounder
in a 600W microwave oven?

Quarter Pounder, Mmmmmmm.

Regards
PN2222A

Biased? Of course I'm biased!

PN2222A wrote:
"Jon Mcleod" wrote in message
....
If there are no bacteria inside the meat, what is the purpose of aging?...


Regards
PN2222A

Biased? Of course I'm biased!



You don't suppose it might have something to do with enzymatic action do
you? You know, to make the meat more tender?
73,
Tom Donaly, KA6RUH