View graph of relations

Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat.
Original languageEnglish
Patent numberDK9600436-A
Filing date17/10/1997
CountryDenmark
Publication statusPublished - 1997

Bibliographical note

Patent:
Country: Denmark
No.: DK172746-B
Date: 1999-06-28

ID: 4649829