http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1089921-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8aa5b8d694dc73c3e0d5a69c0c314218 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B2439-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B2309-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D2275-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D75-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B27-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B27-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B27-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B27-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B32B27-08 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-76 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D75-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B32B27-08 |
| filingDate | 1999-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f14006c8d3464180a38ec066fa870cde http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf2bd9cc4e5c02acafc5309bde66085c |
| publicationDate | 2006-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1089921-B1 |
| titleOfInvention | Packaged food product including an added liquid and process for making same |
| abstract | A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test - Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the film article which is to be sealed. The film article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product. The resulting film article exhibits a Standard Drop Test- Boneless failure rate of less than 60 percent. |
| priorityDate | 1998-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.