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Title:
METHOD FOR IMPROVING MEAT QUALITIES
Document Type and Number:
WIPO Patent Application WO/1997/028702
Kind Code:
A1
Abstract:
A method for improving meat qualities which comprises adding 3 to 7 % by weight of a pure culture of lactic acid bacteria to meat followed by ripening at 3 to 7 �C. This method makes it possible to impart a deliciousness and a soft texture to the meat within a short period of time.

Inventors:
Asano, Yasuyoshi
Application Number:
PCT/JP1997/000262
Publication Date:
August 14, 1997
Filing Date:
February 03, 1997
Export Citation:
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Assignee:
Asano, Yasuyoshi
International Classes:
A23L1/318; C12S99/00; (IPC1-7): A23L1/318
Foreign References:
JPH07107941A1995-04-25
JPH04234963A1992-08-24
JPS6359671B21988-11-21
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