| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3e53fe9ded88470571df642e54d666ed |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C21-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-07 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
| filingDate |
2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1930b48dd27c724e63349c75db1c8423
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c90085c0ba317921d39bb8517d0573fa |
| publicationDate |
2018-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2017203094-B2 |
| titleOfInvention |
Food hygiene method and food product |
| abstract |
Abstract The invention relates to process for reducing the number of viable microorganisms present on the surface of meat, especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to a sequence of temperatures sufficient to reduce the number of viable bacteria, whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat. Campylobacter spp. are successfully controlled by the methods disclosed. |
| priorityDate |
2011-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |