CN101795572A - 用于制备腌制的肉产品的方法和组合物 - Google Patents
用于制备腌制的肉产品的方法和组合物 Download PDFInfo
- Publication number
- CN101795572A CN101795572A CN200880019931A CN200880019931A CN101795572A CN 101795572 A CN101795572 A CN 101795572A CN 200880019931 A CN200880019931 A CN 200880019931A CN 200880019931 A CN200880019931 A CN 200880019931A CN 101795572 A CN101795572 A CN 101795572A
- Authority
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- Prior art keywords
- meat
- nitrite
- curing agent
- nitrate
- vegetable material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 64
- 235000019542 Cured Meats Nutrition 0.000 title claims description 11
- 239000000203 mixture Substances 0.000 title description 52
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 140
- 235000013372 meat Nutrition 0.000 claims abstract description 74
- 229910002651 NO3 Inorganic materials 0.000 claims abstract description 71
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims abstract description 71
- 235000013622 meat product Nutrition 0.000 claims abstract description 56
- 239000003795 chemical substances by application Substances 0.000 claims description 104
- 239000005418 vegetable material Substances 0.000 claims description 55
- 238000005554 pickling Methods 0.000 claims description 27
- 241000191965 Staphylococcus carnosus Species 0.000 claims description 14
- 235000015277 pork Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 241000191938 Micrococcus luteus Species 0.000 claims description 13
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 12
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- 241000191953 Kocuria varians Species 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 235000019692 hotdogs Nutrition 0.000 claims description 10
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- 238000002360 preparation method Methods 0.000 claims description 7
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- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
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- 241000196324 Embryophyta Species 0.000 claims description 4
- 241000194033 Enterococcus Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 241000192017 Micrococcaceae Species 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241000219198 Brassica Species 0.000 claims description 3
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- 235000011293 Brassica napus Nutrition 0.000 claims description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
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- 235000003343 Brassica rupestris Nutrition 0.000 claims description 3
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- 244000088415 Raphanus sativus Species 0.000 claims description 3
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- 235000002597 Solanum melongena Nutrition 0.000 claims description 3
- 244000061458 Solanum melongena Species 0.000 claims description 3
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- 244000061456 Solanum tuberosum Species 0.000 claims description 3
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 3
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- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 235000015241 bacon Nutrition 0.000 claims description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 235000010460 mustard Nutrition 0.000 claims description 3
- 239000003531 protein hydrolysate Substances 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 235000014122 turkey meat Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
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- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims 2
- 238000004945 emulsification Methods 0.000 claims 2
- 235000015136 pumpkin Nutrition 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 29
- 230000004151 fermentation Effects 0.000 description 29
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 24
- 239000000047 product Substances 0.000 description 22
- 238000006243 chemical reaction Methods 0.000 description 18
- 238000003756 stirring Methods 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 14
- 239000001301 oxygen Substances 0.000 description 14
- 229910052760 oxygen Inorganic materials 0.000 description 14
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 12
- 235000021110 pickles Nutrition 0.000 description 12
- 239000007921 spray Substances 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 238000011534 incubation Methods 0.000 description 10
- 235000021579 juice concentrates Nutrition 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 238000009938 salting Methods 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000589516 Pseudomonas Species 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
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- 239000012141 concentrate Substances 0.000 description 4
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- 229910000162 sodium phosphate Inorganic materials 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000013638 trimer Substances 0.000 description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Macromonomer-Based Addition Polymer (AREA)
Abstract
Description
蔬菜来源 | 发酵前的亚硝酸盐浓度(ppm) | 发酵后的亚硝酸盐浓度(ppm) |
卷心菜 | 0 | 280 |
铃状椒 | 0 | 13 |
甜菜 | 0 | 724 |
芹菜 | 0 | 1086 |
NaCl浓度(重量%) | 变化微球菌(M.varians)亚硝酸盐浓度(ppm) | 肉葡萄球菌(S.carnosus)亚硝酸盐浓度(ppm) |
0 | 1086 | 724 |
5 | 767 | 382 |
7.50 | 28 | 17 |
10 | 0 | 0 |
12.50 | 0 | 0 |
15 | 0 | 0 |
温度 | 变化微球菌(M.varians)亚硝酸盐浓度(ppm) | 肉葡萄球菌(S.carnosus)亚硝酸盐浓度(ppm) |
4.4℃ | 8 | 0 |
22.2℃ | 1020 | 102 |
37.8℃ | 1086 | 724 |
40.6℃ | 767 | 576 |
43.3℃ | 855 | 428 |
温度 | 变化微球菌(M.varians)亚硝酸盐浓度(ppm) | 肉葡萄球菌(S.carnosus)亚硝酸盐浓度(ppm) |
46.1℃ | 9 | 82 |
48.9℃ | 0 | 0 |
PH | 细胞计数,0小时温育(cfu/ml) | 细胞计数,20小时温育(cfu/ml) | 亚硝酸盐浓度,0小时温育(mg/L) | 亚硝酸盐浓度,20小时温育(mg/L) |
5 | 6.7E+07 | 1.2E+08 | 0 | 500 |
5.5 | 6.7E+07 | 4.1E+08 | 0 | 1000 |
6 | 6.7E+07 | 8.3E+08 | 0 | 1000 |
6.5 | 6.7E+07 | 1.9E+09 | 0 | 1500 |
7 | 6.7E+07 | 3.2E+09 | 0 | 1500 |
7.5 | 6.7E+07 | 2.8E+09 | 0 | 1500 |
8 | 6.7E+07 | 1.7E+09 | 0 | 1500 |
通气条件 | 发酵时间(小时) | 亚硝酸盐浓度(mg/L) |
厌氧条件/氮喷射情况 | 13 | 1546 |
发酵条件/仅低搅拌(5%) | 12 | 1250 |
需氧条件/低的空气喷射(5L/分钟通气)和低搅拌(5%) | 13 | 1382 |
需氧条件/空气喷射、氧喷射和低搅拌(5%),其中维持20%的溶解氧的水平 | 11 | 724 |
需氧条件/低空气喷射(5L/分钟通气)和低搅拌(5%),直至中等发酵,其中添加氧喷射并且改变条件以维持20%的溶解氧的水平 | 12.5 | 1020 |
需氧条件/空气喷射、氧喷射和低搅拌(5%),其中维持20%的溶解氧的水平直至中等发酵,其中将条件改变为具有低搅拌的低空气喷射(5L/分钟) | 12.5 | 1382 |
成分 | 未腌制的对照 | 亚硝酸盐对照(200ppm) | 腌制剂(75ppm亚硝酸盐) | 腌制剂(150ppm亚硝酸盐) | 腌制剂(200ppm亚硝酸盐) |
猪肉,内侧肉(insiderounds)(%) | 100 | 100 | 100 | 100 | 100 |
水/冰(%) | 35.82 | 35.50 | 34.82 | 33.82 | 33.15 |
盐(%) | 2.10 | 2.10 | 2.10 | 2.10 | 2.10 |
三聚磷酸钠(%) | 0.63 | 0.63 | 0.63 | 0.63 | 0.63 |
葡萄糖(%) | 1.40 | 1.40 | 1.40 | 1.40 | 1.40 |
含有6.25重量%的亚硝酸钠的腌制盐(%) | - | 0.32 | - | - | - |
异抗坏血酸钠(%) | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 |
腌制剂(%) | - | - | 1.00 | 2.00 | 2.67 |
总计(%) | 140 | 140 | 140 | 140 | 140 |
亚硝酸盐添加剂 | %收率 |
未腌制的对照 | 94.7 |
亚硝酸盐对照(200ppm) | 92.7 |
腌制剂(75ppm亚硝酸盐) | 93.4 |
腌制剂(150ppm亚硝酸盐) | 93.2 |
腌制剂(200ppm亚硝酸盐) | 92.6 |
亚硝酸盐添加剂 | L* | a* | b* |
未腌制的对照 | 71.68 | 5.85 | 10.12 |
亚硝酸盐对照(200ppm) | 70.24 | 10.32 | 5.93 |
腌制剂(75ppm亚硝酸盐) | 66.29 | 11.28 | 7.45 |
腌制剂(150ppm亚硝酸盐) | 63.39 | 10.82 | 7.64 |
腌制剂(200ppm亚硝酸盐) | 64.28 | 9.25 | 7.42 |
成分 | 未腌制的对照 | 亚硝酸盐对照(156ppm) | 腌制剂(75ppm亚硝酸盐) | 腌制剂(156ppm亚硝酸盐) |
肉块(%) | 100 | 100 | 100 | 100 |
水/冰(%) | 20.83 | 20.58 | 19.83 | 18.75 |
盐(%) | 2.50 | 2.50 | 2.50 | 2.50 |
三聚磷酸钠(%) | 0.37 | 0.37 | 0.37 | 0.37 |
葡萄糖(%) | 1.25 | 1.25 | 1.25 | 1.25 |
含有6.25重量%的亚硝酸钠的腌制盐(%) | - | 0.25 | - | - |
异抗坏血酸钠(%) | 0.05 | 0.05 | 0.05 | 0.05 |
腌制剂(%) | - | - | 1.00 | 2.08 |
总计(%) | 125 | 125 | 125 | 125 |
亚硝酸盐添加剂 | %收率 |
未腌制的对照 | 90.7 |
亚硝酸盐对照(156ppm) | 88.8 |
腌制剂(75ppm亚硝酸盐) | 89.5 |
腌制剂(156ppm亚硝酸盐) | 91.1 |
亚硝酸盐添加剂 | L* | a* | b* |
未腌制的对照 | 69.40 | 4.00 | 10.71 |
亚硝酸盐对照(156ppm) | 71.55 | 10.83 | 8.70 |
腌制剂(75ppm亚硝酸盐) | 68.80 | 9.73 | 9.12 |
腌制剂(156ppm亚硝酸盐) | 68.27 | 10.64 | 10.13 |
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EP (1) | EP2166863B1 (zh) |
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BR (1) | BRPI0812939A8 (zh) |
CA (1) | CA2690586C (zh) |
CY (1) | CY1118677T1 (zh) |
ES (1) | ES2605594T3 (zh) |
HK (2) | HK1143043A1 (zh) |
HR (1) | HRP20161487T1 (zh) |
MX (1) | MX2009013525A (zh) |
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-
2008
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- 2008-06-10 EP EP08770585.1A patent/EP2166863B1/en not_active Revoked
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