LIVESTOCK MEAT-PROCESSED PRODUCT
PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. CONSTITUTION:This livestock meat-processed product is such that t...
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| creator | SASAKI AKIO HIROSE KAZUHIKO SATOMI HIROHARU |
| description | PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. CONSTITUTION:This livestock meat-processed product is such that the radio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue is set at 0.4-2.0 (pref. 0.5-1.2) for raw meat. The regulation of the breaking stress (the peak value of the curve produced on pressing a meat specimen piece with a sharp-edged tooth-shaped press bar at a rate of 6cm/min) can easily be made by regulating the water content of the flesh. This product can be taken tastefully without the need for tendon removal. |
| format | Patent |
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CONSTITUTION:This livestock meat-processed product is such that the radio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue is set at 0.4-2.0 (pref. 0.5-1.2) for raw meat. The regulation of the breaking stress (the peak value of the curve produced on pressing a meat specimen piece with a sharp-edged tooth-shaped press bar at a rate of 6cm/min) can easily be made by regulating the water content of the flesh. This product can be taken tastefully without the need for tendon removal.</description><edition>6</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1995</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19950307&DB=EPODOC&CC=JP&NR=H0759541A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19950307&DB=EPODOC&CC=JP&NR=H0759541A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SASAKI AKIO</creatorcontrib><creatorcontrib>HIROSE KAZUHIKO</creatorcontrib><creatorcontrib>SATOMI HIROHARU</creatorcontrib><title>LIVESTOCK MEAT-PROCESSED PRODUCT</title><description>PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. 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This product can be taken tastefully without the need for tendon removal.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1995</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDw8QxzDQ7xd_ZW8HV1DNENCPJ3dg0OdnVRALJcQp1DeBhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvFeAh4G5qaWpiaGjMRFKANFFIfY</recordid><startdate>19950307</startdate><enddate>19950307</enddate><creator>SASAKI AKIO</creator><creator>HIROSE KAZUHIKO</creator><creator>SATOMI HIROHARU</creator><scope>EVB</scope></search><sort><creationdate>19950307</creationdate><title>LIVESTOCK MEAT-PROCESSED PRODUCT</title><author>SASAKI AKIO ; HIROSE KAZUHIKO ; SATOMI HIROHARU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH0759541A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1995</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SASAKI AKIO</creatorcontrib><creatorcontrib>HIROSE KAZUHIKO</creatorcontrib><creatorcontrib>SATOMI HIROHARU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SASAKI AKIO</au><au>HIROSE KAZUHIKO</au><au>SATOMI HIROHARU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LIVESTOCK MEAT-PROCESSED PRODUCT</title><date>1995-03-07</date><risdate>1995</risdate><abstract>PURPOSE:To obtain the subject product excellent in palate feeling and having firm textured elastic feel by specifying the ratio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue. CONSTITUTION:This livestock meat-processed product is such that the radio of the breaking stress of the red flesh as a muscular tissue to that of the tendon as a connective tissue is set at 0.4-2.0 (pref. 0.5-1.2) for raw meat. The regulation of the breaking stress (the peak value of the curve produced on pressing a meat specimen piece with a sharp-edged tooth-shaped press bar at a rate of 6cm/min) can easily be made by regulating the water content of the flesh. This product can be taken tastefully without the need for tendon removal.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_JPH0759541A |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | LIVESTOCK MEAT-PROCESSED PRODUCT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-27T21%3A48%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SASAKI%20AKIO&rft.date=1995-03-07&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH0759541A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |