http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01132354-A

Outgoing Links

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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
filingDate 1987-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bd96a75ed412e923bb0a9b329020154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30f8d13637b3101cedcf1d028e627933
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb0deff52b6e7321dc0e8a18a5f2413c
publicationDate 1989-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H01132354-A
titleOfInvention Bonding of raw meat pieces
abstract PURPOSE: To perform firm bonding of raw meat pieces without deteriorating the quality of raw meat in the range of the pH of common raw meat, by using an adhesive consisting of a mixture of an alkalinized and pulverized soybean protein and acidic calcium pyrophosphate. n CONSTITUTION: A solution of soybean protein is adjusted to pH10W12 with sodium hydroxide or potassium hydroxide, maintained at 20W40°C for 4W6hr and returned to slightly acidic or slightly alkaline pH. The alkalinized soybean protein produced by the above process is pulverized and mixed with acidic calcium pyrophosphate to obtain the objective adhesive. The amount of the pyrophosphate is selected to give a raw meat having a surface pH of 5.0W6.0 when the obtained mixture is applied to the raw meat piece. The surface of raw meat piece is, as necessary treated with calcium chloride, smeared with the adhesive and two or more of the treated raw meat pieces are pressed with each other and bonded at normal temperature, in refrigerated state or in frozen state. n COPYRIGHT: (C)1989,JPO&Japio
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1010373-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6299927-B1
priorityDate 1987-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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