| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e7517274bf914bb7436694e982748f7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
2004-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a707a1544b65a129a7c2e1707bdb637
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e16d448912b2790676c93101e19bc0d0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f356a8f292ad3058923d942bc2d40f10 |
| publicationDate |
2004-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2004161494-A1 |
| titleOfInvention |
Meat tenderization |
| abstract |
The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat. |
| priorityDate |
1999-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |