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Mesima, Sanghwang · 2008 · Patent

Medium relevance

Untitled study

Phellinus linteus

SpeciesMesima, Sanghwang
JournalNot listed
Year2008

Key points

  • A method of curing meat such as pork bellies and the like and fish using Phellinus linteus extract is provided to tenderize meat and to improve meat quality while removing the odor of meat
  • Meat such as pork bellies or fish is soaked in Phellinus linteus extract at about 2deg.C for more than 24hr

From the paper

Abstract

A method of curing meat such as pork bellies and the like and fish using Phellinus linteus extract is provided to tenderize meat and to improve meat quality while removing the odor of meat. Meat such as pork bellies or fish is soaked in Phellinus linteus extract at about 2deg.C for more than 24hr.

Citation

LEE SANG HA (2008). Untitled study.

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