| 发明名称 |
Method of improving drip loss in fresh 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 or parts thereof is disclosed. |
| 申请公布号 |
US6869632(B2) |
申请公布日期 |
2005.03.22 |
| 申请号 |
US20030391915 |
申请日期 |
2003.03.19 |
| 申请人 |
WISCONSIN ALUMNI RESEARCH FOUNDATION |
发明人 |
KAUFFMAN ROBERT G.;GREASER MARION L.;POSPIECH EDWARD;RUSSELL RONALD L. |
| 分类号 |
A23B4/24;A23L1/314;(IPC1-7):A23L1/314;A23L1/318 |
主分类号 |
A23B4/24 |
| 代理机构 |
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代理人 |
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| 主权项 |
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| 地址 |
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