Slinde 2014 freepatentsonline.com: Difference between revisions
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{{Publication | {{Publication | ||
|title=Slinde E, Egelandsdal B (2014) Meat treatment and preservation method. Freepatentsonline.com 14/128207 . | |title=Slinde E, Egelandsdal B (2014) Meat treatment and preservation method. Freepatentsonline.com 14/128207. | ||
|info=[http://www.freepatentsonline.com/y2014/0227408.html Open acess] | |info=[http://www.freepatentsonline.com/y2014/0227408.html Open acess] | ||
|authors=Slinde E, Egelandsdal B | |authors=Slinde E, Egelandsdal B | ||
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|journal=freepatentsonline.com | |journal=freepatentsonline.com | ||
|abstract=The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. | |abstract=The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. | ||
|mipnetlab=NO As Egelandsdal B | |||
}} | }} | ||
{{Labeling | {{Labeling | ||
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|tissues=Skeletal muscle | |tissues=Skeletal muscle | ||
|preparations=Permeabilized tissue | |preparations=Permeabilized tissue | ||
|couplingstates=LEAK, OXPHOS, | |couplingstates=LEAK, OXPHOS, ET | ||
| | |pathways=F, N, NS, ROX | ||
|instruments=Oxygraph-2k | |instruments=Oxygraph-2k | ||
|additional=Patent | |additional=Patent | ||
}} | }} | ||
Latest revision as of 16:07, 13 November 2017
| Slinde E, Egelandsdal B (2014) Meat treatment and preservation method. Freepatentsonline.com 14/128207. |
Slinde E, Egelandsdal B (2014) freepatentsonline.com
Abstract: The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components.
• O2k-Network Lab: NO As Egelandsdal B
Labels: MiParea: Respiration
Organism: Bovines
Tissue;cell: Skeletal muscle
Preparation: Permeabilized tissue
Coupling state: LEAK, OXPHOS, ET
Pathway: F, N, NS, ROX
HRR: Oxygraph-2k
Patent
