| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c31d756b30e9f6fe84a8d02899191b6c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c30f2a3214ac2f131cdea6c6da7d0de |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
1993-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2c4a39ce7a89b6857968908869efd02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45d265683fd85f1d29a3307c363697d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_403008863be3ff1549d67f66bbc96da8 |
| publicationDate |
1994-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H06292534-A |
| titleOfInvention |
Method for producing meat product containing docosahexaenoic acid |
| abstract |
(57) [Summary] [Purpose] To provide a method for producing a meat product containing DHA without impairing the original taste of the meat product. [Composition] A method for producing a meat product using livestock meat having a fat content of 5 to 40% by weight, which comprises 0.01 to docosahexaenoic acid before or after a salting and aging step of livestock meat. A method for producing a meat product, which comprises adding 3.0%. [Effect] The meat products such as ham and sausage produced according to the present invention have no fishy odor or offensive odor and have a good appearance. Therefore, it has become possible to manufacture a meat product with higher added value. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101420772-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2316251-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1048227-A1 |
| priorityDate |
1993-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |