Learn more

CHINA MEAT RES CENTER

Overview
  • Total Patents
    46
  • GoodIP Patent Rank
    32,587
About

CHINA MEAT RES CENTER has a total of 46 patent applications. Its first patent ever was published in 2018. It filed its patents most often in China. Its main competitors in its focus markets foods and drinks, measurement and biotechnology are GUANGDONG MEIWEIXIAN FLAVORING FOODS CO LTD, INST FOOD SCIENCE & TECH CAAS and Guangzhou huabao food co ltd.

Patent filings in countries

World map showing CHINA MEAT RES CENTERs patent filings in countries
# Country Total Patents
#1 China 46

Patent filings per year

Chart showing CHINA MEAT RES CENTERs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Wang Shouwei 32
#2 Qiao Xiaoling 27
#3 Qu Chao 21
#4 Pan Xiaoqian 18
#5 Zhao Bing 18
#6 Li Su 18
#7 Zhang Shunliang 18
#8 Zhou Huimin 18
#9 Chen Wenhua 16
#10 Li Jiapeng 16

Latest patents

Publication Filing date Title
CN112089024A Saccharomyces cerevisiae CMRC 1Y for preparing low-salt and low-acid sour meat and application thereof
CN112167425A Vegetable protein dried meat and processing method thereof
CN112285192A Method for identifying mutton producing area and application thereof
CN112244233A Processing method of leisure food with cultivated meat as raw material
CN112167424A Dried vegetarian meat slice and processing method thereof
CN112251352A Special culture device for 3D biological tissue and preparation method of blocky cultured meat
CN111826451A Primer group for real-time fluorescent quantitative PCR detection of porcine muscle regulatory factor and application thereof
CN111808976A Method for identifying angelica alpine yak-derived components
CN112111579A Identification method of Tan sheep derived components
CN112111580A Identification method of Qingyu pig source components
CN112056514A Processing method of mutton chops grabbed by hands
CN111855858A Method for rapidly identifying animal-derived components of meat samples based on liquid chromatography-mass spectrometry technology
CN111808801A Method for extracting and culturing pigeon skeletal muscle satellite cells
CN111748609A Primer and method for identifying fish-derived components
CN111616311A Method for preparing sour meat through bacterium-enzyme synergistic fermentation
CN111713548A Thawing control method and thawing system
CN111650175A Nondestructive testing method for fat oxidation degree of fresh meat
CN111202231A Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof
CN111109427A Method for improving myofibrillar protein gel strength and application thereof
CN111067083A Texture regulator for cooking vegetarian meat products and application thereof