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Using ultraviolet with Jaccard Tenderizer

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If you cook it to pasteurizing temperature/time it wouldn't change anything since one way or the other it would be safe. If you don't pasteurize it, I wouldn't do it since it would just treat the surface of the meat and you would keep all the bacteria in crevices and folds of the meat and then put them inside the meat with the jaccard. You can always sear it in surface as a more classical way of doing the UV thing...

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