http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210076358-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb0d9a06f4c98fe19ed3db1ae100d48e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-2007 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-20 |
| filingDate | 2019-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed47d35d5b327fefff94e72fa37c0ad3 |
| publicationDate | 2021-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210076358-A |
| titleOfInvention | The processing method of aging beef for high quality meat |
| abstract | The present invention relates to a beef aging method for providing high quality meat by combining a wet aging method and a dry aging method. The beef aging method of the present invention is a maturation method that combines a dry aging method and a wet aging method in an optimal ratio, and the beef aged through the beef aging method of the present invention significantly reduces the loss due to aging, and the fat content It increases the meat quality and flavor, and the storage period can be significantly extended. |
| priorityDate | 2019-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415966228 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID439177 |
Total number of triples: 15.