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Patent Searching and Data


Title:
METHOD FOR PRESERVING FRESHNESS OF EDIBLE MEAT
Document Type and Number:
WIPO Patent Application WO/2020/149378
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for preserving the freshness of an edible meat over a long period of time, said method comprising sufficiently discharging blood from body at a bleeding step in meat processing. A method for preserving the freshness of an edible meat, said method comprising perfusing the blood vessels of a bird or animal with a fluid to thereby discharge the blood from the blood vessels and then preserving the edible meat obtained from the bird or animal at a non-freezing temperature of 10°C or lower.

Inventors:
KODAMA SHOHTA
KAWAZU HIDEHIRO
TAKAHASHI SHIGEO
NUNOSHITA SHINOBU
GODAI TOMOYUKI
HARA YUKO
Application Number:
PCT/JP2020/001368
Publication Date:
July 23, 2020
Filing Date:
January 16, 2020
Export Citation:
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Assignee:
UNIV FUKUOKA (JP)
TORIZEN FOODS CO LTD (JP)
PRIMA MEAT PACKERS LTD (JP)
SANTETSU ENG INC (JP)
International Classes:
A22C17/00; A22C21/00; A23B4/00; A23B4/06
Foreign References:
JPH09149761A1997-06-10
JPH10179016A1998-07-07
JP2017192382A2017-10-26
Other References:
KRANEN, R. W. ET AL.: "Histological characterization of hemorrhages in muscles of broiler chickens", POULTRY SCIENCE, vol. 79, no. 1, 2000, pages 110 - 116, XP055726242
Attorney, Agent or Firm:
PATENT CORPORATE BODY ARCO PATENT OFFICE (JP)
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