HUE034447T2 - Élelmiszer-higiéniai eljárás és élelmiszertermék - Google Patents
Élelmiszer-higiéniai eljárás és élelmiszertermék Download PDFInfo
- Publication number
- HUE034447T2 HUE034447T2 HUE12727155A HUE12727155A HUE034447T2 HU E034447 T2 HUE034447 T2 HU E034447T2 HU E12727155 A HUE12727155 A HU E12727155A HU E12727155 A HUE12727155 A HU E12727155A HU E034447 T2 HUE034447 T2 HU E034447T2
- Authority
- HU
- Hungary
- Prior art keywords
- hús
- temperature
- meat
- ést
- poultry
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 57
- 235000013305 food Nutrition 0.000 title description 13
- 235000013372 meat Nutrition 0.000 claims description 98
- 239000012528 membrane Substances 0.000 claims description 43
- 238000011282 treatment Methods 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 20
- 239000007921 spray Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims 1
- FESBVLZDDCQLFY-UHFFFAOYSA-N sete Chemical compound [Te]=[Se] FESBVLZDDCQLFY-UHFFFAOYSA-N 0.000 claims 1
- 235000013594 poultry meat Nutrition 0.000 description 42
- 241000589876 Campylobacter Species 0.000 description 36
- 244000144977 poultry Species 0.000 description 35
- 230000008569 process Effects 0.000 description 31
- 244000005700 microbiome Species 0.000 description 28
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 27
- 238000001816 cooling Methods 0.000 description 26
- 101001083553 Homo sapiens Hydroxyacyl-coenzyme A dehydrogenase, mitochondrial Proteins 0.000 description 21
- 102100030358 Hydroxyacyl-coenzyme A dehydrogenase, mitochondrial Human genes 0.000 description 21
- 241000287828 Gallus gallus Species 0.000 description 14
- 235000013330 chicken meat Nutrition 0.000 description 14
- 239000007789 gas Substances 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 210000003205 muscle Anatomy 0.000 description 12
- 229910052757 nitrogen Inorganic materials 0.000 description 12
- 241000271566 Aves Species 0.000 description 11
- 238000007710 freezing Methods 0.000 description 11
- 230000008014 freezing Effects 0.000 description 10
- 230000009467 reduction Effects 0.000 description 10
- 239000000523 sample Substances 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 210000003491 skin Anatomy 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 241000589875 Campylobacter jejuni Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 6
- 241000286209 Phasianidae Species 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 101710088194 Dehydrogenase Proteins 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 230000008033 biological extinction Effects 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 210000002414 leg Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 description 3
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 description 3
- 244000052769 pathogen Species 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 241000272496 Galliformes Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000013613 poultry product Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000203069 Archaea Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000589562 Brucella Species 0.000 description 1
- 241000589877 Campylobacter coli Species 0.000 description 1
- 206010051226 Campylobacter infection Diseases 0.000 description 1
- QDHHCQZDFGDHMP-UHFFFAOYSA-N Chloramine Chemical compound ClN QDHHCQZDFGDHMP-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241000193468 Clostridium perfringens Species 0.000 description 1
- 241000918600 Corynebacterium ulcerans Species 0.000 description 1
- 241000606678 Coxiella burnetii Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000272458 Numididae Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241000606999 Plesiomonas shigelloides Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241001662569 Usteria Species 0.000 description 1
- 241000607626 Vibrio cholerae Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 241000607265 Vibrio vulnificus Species 0.000 description 1
- 241000607447 Yersinia enterocolitica Species 0.000 description 1
- 241000607477 Yersinia pseudotuberculosis Species 0.000 description 1
- OJFDKHTZOUZBOS-CITAKDKDSA-N acetoacetyl-CoA Chemical compound O[C@@H]1[C@H](OP(O)(O)=O)[C@@H](COP(O)(=O)OP(O)(=O)OCC(C)(C)[C@@H](O)C(=O)NCCC(=O)NCCSC(=O)CC(=O)C)O[C@H]1N1C2=NC=NC(N)=C2N=C1 OJFDKHTZOUZBOS-CITAKDKDSA-N 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 239000010868 animal carcass Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 210000004534 cecum Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 229910001919 chlorite Inorganic materials 0.000 description 1
- 229910052619 chlorite group Inorganic materials 0.000 description 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 244000078673 foodborn pathogen Species 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000002977 intracellular fluid Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000002438 mitochondrial effect Effects 0.000 description 1
- 210000001700 mitochondrial membrane Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 229940118696 vibrio cholerae Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229940098232 yersinia enterocolitica Drugs 0.000 description 1
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- 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
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Claims (5)
- π π es j\dts vs vt vt mwi rtfum* k Sxa baths Ι»ί s sgésty ptel&k 1·> Eljárás hús Ed dette jelenlévő életképes üatnpyfofredí’r tekroorganizmusok szántanak csökkentésem, a non ítol na>zA <' loved -Ό lepév kei a ko?dm > So\teite t's \si sH" Vüc ' tb »»\í C·* orvosiét ^t<l m thol i k< la tn\dt b; i feluïetï meutbten e\ponahst. 'ohe-o-mm ttoger-permet««, ermg λ tended memoron feiöts«: Mxeâm«m~· fcí à-^iï:! ?îî îîîî^ ^ * S N Sí >Çi -aâs |j0ri3 őrséig ^ΐχίΐίέΓ « ί >. ·") a SeiStieb membrán teÇ alte hömétsél·: Sete melegedésének Etetővé tétele, ezáltal kezelt hSsÉSïÉÉ:éiôES|:St|>': «b azzal jeMeotezse, hogy a felületi membránon jelenlévő életképes Cte^Endo-O'?· tsrikroífrgitolzirmsok szánta csdkimoí. ínig az izomazn-vet Π-h iorovlstc i 1--Cu A-dehidroge a áz íHADH) aktivitása a kezeli hósdar&hban a kezdet Ιον húsdarsbho? képest stem fokozódott, és ahol a kezek húsdarabban a HADI]-aktivitás RÍ értéke kisebb, mina 2,
- 2. Az 1, !pltJ|íöd|ts«Sstt. isifp^ szárny astete tőből választott amely adóit etek-: ben zstgerezett.
- 3 V ! ige, ' vm vuimi elpa.«,, ahol .¾ hosd-n tP s/<0'na.\d,imh
- 4. Az I. igénypont ariisí eljárás, ahol a knotest ütközdgázzni együtt alkalmazott.
- 5. Az aidző igény-pontok bátroelyihe szerinti «liâtes, tnndy további, & friss hfedaraMc kezelésében sso-k-ásos lépéseket tarislrnaz,0. Az előző igénypoíilok bármelyike szerinti eijâràs, amely a kezeli húsdarab legalább egy további, érié-h-si, tostblési, sózása párolást vagy főzést lépéséi tartalmaz^
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB201109454A GB2491590C (en) | 2011-06-07 | 2011-06-07 | Food hygiene method and food product |
| GBGB1203366.8A GB201203366D0 (en) | 2011-06-07 | 2012-02-27 | Food hygiene method and food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HUE034447T2 true HUE034447T2 (hu) | 2018-02-28 |
Family
ID=44343469
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HUE17158028A HUE055440T2 (hu) | 2011-06-07 | 2012-06-07 | Élelmiszerhigiéniai eljárás és élelmiszertermék |
| HUE12727155A HUE034447T2 (hu) | 2011-06-07 | 2012-06-07 | Élelmiszer-higiéniai eljárás és élelmiszertermék |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HUE17158028A HUE055440T2 (hu) | 2011-06-07 | 2012-06-07 | Élelmiszerhigiéniai eljárás és élelmiszertermék |
Country Status (19)
| Country | Link |
|---|---|
| US (2) | US20160073648A1 (hu) |
| EP (2) | EP2717704B1 (hu) |
| JP (3) | JP5855241B2 (hu) |
| CN (1) | CN103607897B (hu) |
| AU (3) | AU2012266004B2 (hu) |
| BR (1) | BR112013030859A8 (hu) |
| CA (1) | CA2837295C (hu) |
| DK (2) | DK2717704T3 (hu) |
| ES (2) | ES2626209T3 (hu) |
| GB (3) | GB2513451B (hu) |
| HU (2) | HUE055440T2 (hu) |
| IL (1) | IL229745A (hu) |
| MX (1) | MX348614B (hu) |
| MY (1) | MY160503A (hu) |
| PL (2) | PL2717704T3 (hu) |
| PT (2) | PT3318133T (hu) |
| RU (1) | RU2614067C2 (hu) |
| WO (1) | WO2012168685A1 (hu) |
| ZA (2) | ZA201308819B (hu) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2526634A (en) * | 2014-05-30 | 2015-12-02 | Linde Ag | Cryogenic treatment apparatus and method for campylobacter |
| PL3153026T3 (pl) | 2014-10-15 | 2018-12-31 | Air Products And Chemicals, Inc. | Urządzenie do szybkiego schładzania dla tuszek drobiowych |
| GB2544537B (en) * | 2015-11-20 | 2020-06-17 | Linde Ag | Apparatus and method to determine physiological effects of cryogen on organisms for controlling freezers |
| EP3667208B1 (en) * | 2018-12-14 | 2024-05-15 | Keohane Seafood Unlimited Company | Process for shelf-life extension of fish |
| CN111156754B (zh) * | 2020-01-03 | 2023-03-17 | 珠海格力电器股份有限公司 | 冰箱间隔室的冷冻方法及使用该冷冻方法的冰箱 |
| GB2623685A (en) * | 2021-07-31 | 2024-04-24 | Univ Guangdong Ocean | Energy-saving quick-freezing method for Trachinotus ovatus |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3359122A (en) * | 1966-12-13 | 1967-12-19 | Johnson Co Gordon | Method of preservation, packaging and molding of fresh foods for human use |
| US3637405A (en) * | 1969-05-16 | 1972-01-25 | William J Mendelson | Process for packaging and preserving meats |
| GB1409445A (en) * | 1971-12-01 | 1975-10-08 | Lipoma S P | Method for processing animal flesh |
| US3926080A (en) * | 1973-09-10 | 1975-12-16 | Bettcher Industries | Apparatus for and method of processing meat products |
| US4388811A (en) * | 1981-09-22 | 1983-06-21 | Meyn U.S.A., Inc. | Method for preparing poultry for fresh-pack handling |
| US4940599A (en) * | 1989-08-02 | 1990-07-10 | Engler Sid V | Method of producing fresh meat in which substantial moisture loss during production is reduced |
| CA2016939C (en) * | 1990-05-16 | 1997-04-15 | Martin M. Reynolds | Processing of poultry |
| NL9301244A (nl) * | 1993-07-15 | 1995-02-01 | Coveco Vlees B V | Werkwijze voor het afkoelen van slachtdelen. |
| US5417153A (en) * | 1993-08-09 | 1995-05-23 | International Flavors & Fragrances Inc. | Fluidizing spray chilling system for producing encapsulated materials |
| US6568848B1 (en) * | 1999-09-20 | 2003-05-27 | Maverick Industries, Inc. | Wireless remote cooking thermometer system |
| ES2284918T3 (es) * | 2001-09-18 | 2007-11-16 | Air Products And Chemicals, Inc. | Ablandamiento de carne de ave. |
| GB0305920D0 (en) * | 2003-03-14 | 2003-04-23 | Air Prod & Chem | Bactericidal method |
| WO2008126555A1 (ja) * | 2007-03-20 | 2008-10-23 | Mayekawa Mfg. Co., Ltd. | 食用肉のテンペリング処理方法と装置、該処理方法により処理されたテンペリング処理肉、及び冷蔵肉貯蔵庫 |
-
2011
- 2011-06-07 GB GB1403203.1A patent/GB2513451B/en not_active Expired - Fee Related
- 2011-06-07 GB GB201109454A patent/GB2491590C/en not_active Expired - Fee Related
-
2012
- 2012-02-27 GB GBGB1203366.8A patent/GB201203366D0/en not_active Ceased
- 2012-06-07 DK DK12727155.9T patent/DK2717704T3/en active
- 2012-06-07 CA CA2837295A patent/CA2837295C/en not_active Expired - Fee Related
- 2012-06-07 MX MX2013014262A patent/MX348614B/es active IP Right Grant
- 2012-06-07 BR BR112013030859A patent/BR112013030859A8/pt not_active Application Discontinuation
- 2012-06-07 JP JP2014514142A patent/JP5855241B2/ja not_active Expired - Fee Related
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