| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K40-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-40 |
| filingDate |
2016-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d1db100d6565ef27128ae101e6dc3a2 |
| publicationDate |
2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2974038-A1 |
| titleOfInvention |
Meat emulsion products, methods of making such products, and pet foods containing such products |
| abstract |
Meat emulsion products are produced with more than 15 wt% of meat meal. Such meat emulsion products are made from a dough containing one or more meat meals, humectants such as glycerol, the dough having a low moisture content, such as about 32% or less. Preferably the one or more meat meals are the only meat in the dough. The dough is emulsified at a temperature above 100°C and at a pressure between 2.7 bar and 34.4 bar and then set in a heat exchanger, such as a heat exchanger formed by a first plate and a second plate that form a passage therebetween. The set meat emulsion can be re-sized to form diced chunks of the meat emulsion product. The diced chunks can be cooled and may be blended with a gravy or kibbles or packaged alone. |
| priorityDate |
2015-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |