| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_190203fcf6918d764f98ed1e8e16a88e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate |
2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e141731f344193d392e0bd61e1ae7193 |
| publicationDate |
2019-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20190000285-A |
| titleOfInvention |
Method of meat aging using hydrogen |
| abstract |
The present invention provides a method for improving the taste and texture of meat by contacting hydrogen in various ways to meat. According to the method of the present invention, when a new substance is added to meat, It is possible to improve the taste and texture of the food, to satisfy the preference of the consumer by removing the unique article, to improve the quality of the food to be used for the meat, and to reduce the manufacturing cost since no additive is used have. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200126147-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102497639-B1 |
| priorityDate |
2017-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |