| 2019-KIM-68560 | |
| The beef industry needs a way to provide consistently high-quality beef to meet consumer satisfaction and be successful. Thus, there exists a need to develop a post-harvest processing system to create reproducible beef products with improved eating quality attributes. Researchers at Purdue University have developed a simple process for vacuum packaged fresh beef loin to achieve considerable improvements in tenderness without any adverse impacts on other quality traits. Furthermore, through trials this process showed a marked increase in aging potential of fresh beef as the tenderization process is accelerated, aging time for high-quality beef is shortened. Advantages: - Accelerates tenderization process - Marked increase in aging potential of fresh beef - Simple Potential Applications: - Beef Tenderization - Fresh Meat Industry |
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Feb 10, 2020
Provisional-Patent
United States
(None)
(None)
Feb 28, 2019
Provisional-Patent
United States
(None)
(None)
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Purdue Office of Technology Commercialization The Convergence Center 101 Foundry Drive, Suite 2500 West Lafayette, IN 47906 Phone: (765) 588-3475 Fax: (765) 463-3486 Email: otcip@prf.org |