http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S59216568-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7067892f77a5a1f66362145a7a589964 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
filingDate | 1983-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_711a987a2c100e96d03712919558b548 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7542761673890457887185a8a9ffc80 |
publicationDate | 1984-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-S59216568-A |
titleOfInvention | Method for maintaining blood color of fish and cattle meat |
abstract | PURPOSE: To maintain original red color of the meat of fish or cattle preventing the browing of the blood during storage, by adding catalase in combination with a reducing agent such as ascorbic acid, erythorbic acid, etc. to the meat. n CONSTITUTION: The meat of fish or cattle is added with preferably ≤2% of an oxygen-absorbent comprising catalase, a reducing agent selected from ascorbic acid and erythorbic acid, and other reducing agent such as sodium hyposulfite. If necessary, the additives are combined with a metal sequestering agent (e.g. ethylenediamine-tetraacetic acid) and/or an alkali metal salt and/or a polyphosphoric acid salt. n COPYRIGHT: (C)1984,JPO&Japio |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2004086884-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109152398-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6283457-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4673216-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018008743-A1 |
priorityDate | 1983-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 176.