METHOD FOR IMPROVING MEAT QUALITIES
Document Type and Number:
WIPO Patent Application WO/1997/028702
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.
August 14, 1997
February 03, 1997
A23L13/70; C12S99/00; (IPC1-7): A23L1/318