http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2017038600-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-10 |
| filingDate | 2016-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2017038600-A1 |
| titleOfInvention | Meat quality improvement method |
| abstract | An object of the present invention is to produce a meaty livestock that is easy to bite after heating without requiring a treatment step before and after cooking. Moreover, this invention makes it a subject to produce the said livestock preferably, without losing the nutrient component and taste which meat originally has. Particularly preferably, the present invention aims to produce the livestock by further shortening the fattening time. In the present invention, by supplying a mixture of Anti-MuFFA, lactic acid bacteria BB-ACD, and lactic acid bacteria BB-PLT to livestock animals for meat, nutritional ingredients as edible meat can be cooked without any loss. It provides soft meat livestock and methods for efficient production. [Selection figure] None |
| priorityDate | 2015-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.