http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1063866-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ebd1390141f0b11f6e2e2e4f8892d69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
| filingDate | 1976-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1979-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c0e3e9c31ebf10de65820ec96d7ecb3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_919b94f7bc65877d0bbdde0c648a5903 |
| publicationDate | 1979-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1063866-A |
| titleOfInvention | Process for treating fresh meats |
| abstract | ABSTRACT OF THE DISCLOSURE The fresh meat product is encapsulated in a sub-stantially continuous film composed of alginate material. An aqueous dispsersion containing water-soluble algin is first applied to the surface of the fresh meat. Then an aqueous gelling solution is separately applied to the algin-coated meat surface to form said substantially continuous film. The film is sufficient to effectively prevent the growth of anaerobic and retard the growth of aerobic bacteria on the surface of the meat. The film is also effective to prevent dehydration and discoloration of the meat and bone thereby extending the shelf-life of the coated meat product. By evaporation, the coating of freshly slaughtered animal carcasses enhanced the chilling from animal body temperature to the desired cooled storage temperature. |
| priorityDate | 1976-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.