| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a81757bcab70372284f8e6cbdf2df4a9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e0d7e58c2d97ad3794e93c3a40b82ff0 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
1999-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2000-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a397334462dd1a1b3d4120eeb8b92c94
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_290e1b866a2cb806d9c08bf28afa8e0a |
| publicationDate |
2000-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6149950-A |
| titleOfInvention |
Meat tenderization |
| abstract |
The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also provides meat-tenderizing compositions, which comprise the protease in combination with nitrite and/or flavoring agents. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7250184-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005123648-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1554939-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1554939-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005004641-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1836907-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1836907-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006040017-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114271445-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005048166-A1 |
| priorityDate |
1999-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |