http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020329732-A1
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2cffc156fd1a46a28076b986d616d4e3 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-02 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-005 |
filingDate | 2020-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c268a3c9cb4b5f790d6cecfd67b1a3c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f69e95a67c3b53cc6d0e95344119954c |
publicationDate | 2020-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | US-2020329732-A1 |
titleOfInvention | Functional Protein Derived From Animal Muscle Tissue or Mechanically Deboned Meat and Method For Making The Same |
abstract | A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11477995-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11484043-B2 |
priorityDate | 2013-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.