Title:
METHOD FOR IMPROVING COLOR TONE OF MEAT
Document Type and Number:
WIPO Patent Application WO/2014/013795
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a novel means that is effective for improving the color tone of meat or a processed meat product. A method that comprises treating meat or a processed meat product with an imidazole ring-containing compound and metmyoglobin reductase.
Inventors:
OKUDA KEITA (JP)
YAMAGUCHI SHOTARO (JP)
YAMAGUCHI SHOTARO (JP)
Application Number:
PCT/JP2013/064978
Publication Date:
January 23, 2014
Filing Date:
May 30, 2013
Export Citation:
Assignee:
AMANO ENZYME INC (JP)
International Classes:
A23L13/00; A23L5/41; A23L13/40
Domestic Patent References:
| WO2011142300A1 | 2011-11-17 |
Foreign References:
| JPS5823766A | 1983-02-12 | |||
| JP2006061016A | 2006-03-09 |
Other References:
RYOICHI SAKATA ET AL., THE JAPANESE JOURNAL OF SWINE SCIENCE, vol. 36, no. 2, June 1999 (1999-06-01), pages 47 - 51
Attorney, Agent or Firm:
HAGINO Mikiharu (JP)
Kanji Hagino (JP)
Kanji Hagino (JP)
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