Meat
Tenderizing, aging and brining with Induced Maturation®.
waveco · Induced Maturation®
Focused ultrasound. A new culinary tool.
Waveco describes Induced Maturation® as a platform for accelerating and transforming processes across meat, seafood, vegetables and liquids.
Technology is the tool. The ingredient and the culinary objective come first.
2–29°Cprocessing range stated in brochure
20–50 Lfeatured professional models
XL / XXLindustrial configurations
AISI 316machine construction
Ingredient first
One technology. Very different applications.
The brochure spans tenderness, aging, curing, brining, pickling, fermentation, osmosis, emulsification and infusion.
Fish & seafood
Curing, marination and applications for fish and seafood.
Creative applications
Pickling, fermentation, rapid osmosis, emulsifications and infusions.
Application times from the brochure
Applications that change process time.
1 day
Wet-aging
Compared with 21 days in the brochure example.
60 min
Gravlax
Compared with 3 days.
30 min
Salmon for smoking
Preparation example.
40 min
Whole turkey brining
Application example.
Focused ultrasound · Induced Maturation®
Technology with documented verification.
The brochure cites University of Teramo and Polytechnic University of Marche and presents Warner-Bratzler tenderness testing.
“Follow your intuition and culinary curiosity—explore something entirely new, perhaps even something we haven’t imagined yet.”
Waveco brochure · A New Culinary Exploration
waveco · next cooking generation
What do you want to do with your ingredient?
Meat, fish, curing, brining, infusions, emulsions or a new application. Tell us the ingredient and the process you want to explore.