http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0229117-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00097774a0cf8fc73da95535acd631d7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 1986-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e16f47f09f1913a8002a5190e15783b |
| publicationDate | 1988-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0229117-A4 |
| titleOfInvention | PROCESS FOR TREATING MEAT AND MEAT PRODUCTS. |
| abstract | Method for lowering fat and cholesterol levels in meat comprising the steps of (a) exposing a thin layer of meat to ultraviolet light. (b) comminuting said meat in a chilled bowl with the addition of a quantity of iced water, edible acid, salt and food phosphates until a quantity of fat and cholesterol separate from the meat emulsion and adheres to the inner surface of the cold bowl. The present invention also relates to a meat product free of added carbohydrates, artificial colourings and artificial preservatives wherein the fat portion is reduced to 1-2% and the cholesterol portion is reduced by 10-60% from the levels present in the trimmed meat. |
| priorityDate | 1985-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.