Method of increasing fat firmness and improving meat quality...

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

A - Human Necessities

23

K

A23K 1/16 (2006.01) A23K 1/18 (2006.01) A23L 1/31 (2006.01)

Patent

CA 2283488

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.

L'invention concerne un procédé de traitement d'animaux de boucherie permettant d'augmenter la fermeté de la graisse et les indices de qualité de la viande ce qui a pour effet d'augmenter la transformabilité de la viande. Ce procédé consiste à administrer aux animaux de boucherie une quantité suffisante et ne présentant pas de risques d'acide linoléique conjugué (CLA).

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