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Method to improve meat tenderness by accelerating the postmortem aging of muscle
Method to improve meat tenderness by accelerating the postmortem aging of muscle
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机译:通过加速肌肉的死后衰老来改善肉嫩度的方法
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摘要
This invention provides a feed additive for ruminant and other animals, as well as pork and poultry, that includes a balance between positively charged particles and negatively charged particles, to cause the diet to have a negative cation/anion balance. The composition may be obtained from either glutamic acid fermentation solubles, corn fermentation solubles, or other related fermentation solubles, or a mixture thereof. The composition enhances ionic activity through the addition of ionic sources such as ammonium or magnesium salts, and related salts, which together function as a feed additive to increase meat tenderness.
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