http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170123529-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_44ba30cc2f7998352ccc9ba3e3d6c3e2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1624 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-75 |
| filingDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07eba0ebe4038a6d47f384c3d28b1143 |
| publicationDate | 2017-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170123529-A |
| titleOfInvention | Development of well-being chicken sausage using functional chicken meat |
| abstract | The present invention provides functional raw chicken of functional chicken and functional chicken by using functional sulfur chicken having increased sulfur content, and also enhances functionalities by adding dietary fiber extracted from Siragi, The present invention has been completed with the object of improving quality and supplying high quality chicken and products to consumers. The functional sulfur chicken produced by adding 0.001 - 1.0 wt.% Of MSM to the feed composition according to the present invention maximized the content of sulfur compounds in the muscle as compared with that of a common duck. In addition, the sulfur accumulated in the chicken resulted in an excellent result in increasing the preference of the chicken sausage product. In addition, by adding dietary fiber extracted from Siragia to chicken sausage products, it was possible to improve the quality of the sausage products by improving the year, improving the water holding capacity, improving the flavor as well as lowering fattening during storage. In addition, it is possible to supply chicken sausage products that do not contain antibiotics, have a high content of sulfur and are able to reduce the constipation caused by dietary fiber, improve skin beauty, and improve the constitution compared with ordinary chicken raised in a general diet . |
| priorityDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 92.