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. |
申请公布号 |
AU722758(B2) |
申请公布日期 |
2000.08.10 |
申请号 |
AU19970033032 |
申请日期 |
1997.06.05 |
申请人 |
WISCONSIN ALUMNI RESEARCH FOUNDATION |
发明人 |
ROBERT G. KAUFFMAN;MARION L. GREASER;EDWARD POSPIECH;RONALD L. RUSSELL |
分类号 |
A23B4/08;A23B4/027;A23B4/24;A23B4/28;A23L3/358;A23L13/00;A23L13/40;A23L13/70 |
主分类号 |
A23B4/08 |
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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