| 发明名称 |
METHOD TO IMPROVE THE WATER-HOLDING CAPACITY, COLOR, AND ORGANOLEPTIC PROPERTIES OF BEEF, PORK, AND POULTRY |
| 摘要 |
A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.</ SDOAB> |
| 申请公布号 |
CA2257147(C) |
申请公布日期 |
2007.11.13 |
| 申请号 |
CA19972257147 |
申请日期 |
1997.06.05 |
| 申请人 |
WISCONSIN ALUMNI RESEARCH FOUNDATION |
发明人 |
POSPIECH, EDWARD;RUSSELL, RONALD L.;GREASER, MARION L.;KAUFFMAN, ROBERT G. |
| 分类号 |
A23B4/027;A23B4/08;A23B4/24;A23B4/28;A23L3/358;A23L13/00;A23L13/40;A23L13/70 |
主分类号 |
A23B4/027 |
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