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CHINA MEAT RES CT

Overview
  • Total Patents
    44
  • GoodIP Patent Rank
    119,729
About

CHINA MEAT RES CT has a total of 44 patent applications. Its first patent ever was published in 2008. It filed its patents most often in China. Its main competitors in its focus markets foods and drinks, biotechnology and environmental technology are MICROBIAL INST FOR FERMENTATION INDUSTRY, QINGDAO BOLAN GROUP CO LTD and ZHEJIANG JINSHANMEI BIOTECHNOLOGY CO LTD.

Patent filings in countries

World map showing CHINA MEAT RES CTs patent filings in countries
# Country Total Patents
#1 China 44

Patent filings per year

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

Top inventors

# Name Total Patents
#1 Qiao Xiaoling 26
#2 Li Jiapeng 19
#3 Chen Wenhua 19
#4 Qu Chao 11
#5 Tian Hanyou 11
#6 Liu Wenying 11
#7 Yang Junna 9
#8 Zou Hao 8
#9 Wang Shouwei 8
#10 Zhang Shunliang 7

Latest patents

Publication Filing date Title
CN105077204A Method for preparing meat coloring agent as well as meat coloring agent and application thereof
CN105018210A Method for enzymaticly digesting porcine fat tissue and applications thereof
CN104686877A Ultrahigh-pressure cooking method of raw fresh beef
CN104673900A Method for identifying animal-derived ingredients in meat or meat product
CN104621637A Nutrient pig bone stock and preparation method thereof
CN104585783A Processing method of ready-to-eat drunk chicken wings
CN104568815A Method for quickly and nondestructively detecting content of volatile basic nitrogen in fresh beef
CN104560808A Lactobacillus plantarum strain and fermentation method of canned meat products
CN104560802A Fermentation strain and fermentation agent for canned meat products
CN104222980A Preparation method and application of fruit tree fumigating liquid
CN104049068A Nondestructive determining device and determining method for freshness of fresh livestock meat
CN104048939A Near infrared rapid detection method for blood sugar content in live pig blood
CN104048940A Near-infrared quick determination method for content of cortisol in live pig blood
CN104020224A Method for detecting oxidative deterioration of cured meat product
CN103689623A Pickled sauced meat and processing technique thereof
CN103645155A Quick nondestructive testing method for tenderness of fresh mutton
CN103712948A Rapid nondestructive test method for content of volatile basic nitrogen in raw and fresh mutton
CN103652784A Mutton saline ham pickling liquid and application thereof
CN103592031A Inferior-quality meat color determining device and inferior-quality meat determining method after livestock slaughter
CN103564143A Preparation method of fibrillin with high gel property