Method of increasing fat firmness and improving meat quality in

Details Method of increasing fat firmness and improving meat quality in Method of increasing fat firmness and improving meat quality in

1997-04-25

1998-12-22

Sayala, Chhaya D.

Food or edible material: processes, compositions, and products

Treatment of live animal

426807, A23K 100

Patent

active

058515720

ABSTRACT:
A method of treating meat animals to increase fat firmness and meat quality indices which increases meat processability consists of administering to the meat animals a safe and effective amount of conjugated linoleic acid or CLA.

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The Merck Index, Tenth Edition (1983), p. 790.
The Merck Veterinary Manual, Fifth Edition (1979), pp. 1340-1343 and 1374 and 1379.

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