Method of increasing fat firmness and improving meat quality in animals with conjugated linolenic acid
US5851572A · kind A · utility
35Cited by
8References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 25, 1997 |
| Grant date | Dec 22, 1998 |
| Priority date | — |
| Expiry date | Apr 25, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/807
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of treating meat animals to increase fat firmness and meat quality indices which increases meat processability consists of administering to the meat animals a safe and effective amount of conjugated linoleic acid or CLA.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.