发明名称 |
Methods for improving meat tenderness |
摘要 |
A method for increasing the tenderness of livestock meat tissues. The method involves increasing the calcium concentration in livestock muscle tissue prior to harvest of the animal to a degree sufficient to activate or enhance postmortem tenderization mechanisms. This is accomplished, most preferably, through the administration of Vitamin D, its analogs or derivatives, or combinations thereof, to livestock at concentrations above those required nutritionally in order to decrease shear force (increase tenderness) of meat tissues.
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申请公布号 |
US5968565(A) |
申请公布日期 |
1999.10.19 |
申请号 |
US19980121585 |
申请日期 |
1998.07.23 |
申请人 |
THE BOARD OF REGENTS FOR OKLAHOMA STATE UNIVERSITY |
发明人 |
OWENS, FREDRIC N.;GILL, DONALD R.;MORGAN, J. BRAD |
分类号 |
A23K1/16;(IPC1-7):A23K1/18 |
主分类号 |
A23K1/16 |
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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