Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2cffc156fd1a46a28076b986d616d4e3 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
filingDate |
2017-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c268a3c9cb4b5f790d6cecfd67b1a3c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f69e95a67c3b53cc6d0e95344119954c |
publicationDate |
2019-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
AU-2017301401-A1 |
titleOfInvention |
A process for obtaining lean protein |
abstract |
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat. |
priorityDate |
2016-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |