食肉中の遊離グルタミン酸の増加及び食肉の酸味の抑制方法
- 专利权人:
- 国立大学法人;新潟大学
- 发明人:
- 藤村 忍,門脇 基二,佐々木 絵美,今成 麻衣,高野 渉
- 申请号：
- JP2008077737
- 公开号：
- JP5260101B2
- 申请日:
- 2008.03.25
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a new method for increasing free glutamic acid in chicken meat, a method for easily increasing free glutamic acid in meat at a low cost.
SOLUTION: This method for increasing free glutamic acid in meat supplies livestock or poultry with feed which has a valine content of &ge1.2 mass% and an isoleucine content of &le0.8 mass%, continuously from within 10 days before slaughtering to slaughtering, and preferably from within 3 days before slaughtering.
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- 来源网站：
- 中国工程科技知识中心
