http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1011091-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c8d17df6b973e53ee2cfd164dccd9b06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 1997-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1999-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1999-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BE-1011091-A4 |
| titleOfInvention | PREPARATION ACID SWEET LIQUID AND METHOD FOR FILM FORMING ON CARCASS CONSERVATION, BUFFERING OF ALL PROCESSED AND PREPARED MEAT, FISH PREPARATIONS, HEATED HAMS, HEATED SAUSAGES, DELIVERY PREPARATION, SALAMIC PREPARATION. |
| abstract | By adding or applying the compound acid-sweet liquid to slaughter-warm carcasses, vacuum-packed fresh meat, buffering fish and prepared meat products and many other preparations, the meat pieces are made more sustainable, which means that the meat has a longer shelf life by a decrease in the development of the bacteria as well as dehydration of the meat is prevented. Application is done by adding in cutter, by machine injection or applying as a film protector (spraying). The sour-sweet liquid is composed by means of organic acids, sugars and 25 different flavors and fragrances, all naturally occurring. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1019317-A3 |
| priorityDate | 1997-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.