Method of increasing fat firmness and improving meat quality in animals
US6060087A · kind A · utility
8Cited by
9References
32Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 16, 1998 |
| Grant date | May 9, 2000 |
| Priority date | — |
| Expiry date | Dec 16, 2018 |
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, shelf life and meat quality indices consisting 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.