| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e739923763187a7f945e4f68551e3b78 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-206 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
2019-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_add0a01d0eada4495195d1fe7d80faf7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2efbc69b34ed4d9a6458d4e0bab8b809
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_734fb5763f8792d741fae256678f67c8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e578f1a153ef22479cdd79490f29ea0 |
| publicationDate |
2022-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2022071248-A1 |
| titleOfInvention |
Meat improving agent |
| abstract |
The present invention provides a meat processing material that can be used to provide meat having a soft and juicy texture when cooked by heating and having an increased yield after cooking. Provided are a meat improving agent containing inulin and modified starch; a meat-improving liquid composition containing the meat improving agent; and a method of improving meat, including bringing the meat improving agent or the liquid composition into contact with meat. |
| priorityDate |
2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |