Fig. 6From: Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanismsSchematic representation of tenderising meat by shockwave. a Application of shockwave in the production process. b Two different shockwave devices. c Tenderising mechanisms include tissue destruction, changes in protein morphology and structure, and enhanced postmortem proteolysis (Bowker et al. 2008; Zuckerman et al. 2013)Back to article page