Slinde 2014 freepatentsonline.com: Difference between revisions

Revision as of 16:30, 11 February 2015

Slinde E, Egelandsdal B (2014) Meat treatment and preservation method. Freepatentsonline.com 14/128207.

» Open acess

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, ETS"ETS" is not in the list (LEAK, ROUTINE, OXPHOS, ET) of allowed values for the "Coupling states" property.

HRR: Oxygraph-2k

Patent

@@ Line 1: / Line 1: @@
 {{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]
 |authors=Slinde E, Egelandsdal B
@@ Line 14: / Line 14: @@
 |preparations=Permeabilized tissue
 |couplingstates=LEAK, OXPHOS, ETS
-|substratestates=CI, ETF, CI+II, ROX
+|substratestates=CI, ETF, CI&II, ROX
 |instruments=Oxygraph-2k
 |additional=Patent
 }}