Tenderization of meat by natural enzyme control
US4336271A · kind A · utility
1Cited by
14References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 29, 1980 |
| Grant date | Jun 22, 1982 |
| Priority date | — |
| Expiry date | Sep 29, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/72
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Method for accelerating the tenderization of meat by natural enzymes by antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally present in meat, promptly slaughtering the animal or fowl after injection and holding the meat within the optimum temperature range of the natural enzyme for about 2 days.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.