http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006204628-A1

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inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eed0be9d65349f1acd098a590383c384
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publicationDate 2006-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2006204628-A1
titleOfInvention Bactericidal method
abstract A method rapidly cools meat by exposure to a rapid cooling temperature of no more than about −10° C. for sufficient time to provide a frozen crust on the meat and chills the resultant crust-frozen meat by exposure of said crust-frozen meat to a chilling temperature greater than the rapid cooling temperature but no more than about +10° C. to raise the temperature of the surface of the meat and to maintain said surface at a temperature no higher than the freezing temperature of the meat for at least sufficient time to injure lethally and/or kill bacteria, thereby reducing the viability of bacteria on meat. The method has particular application in the processing of poultry meat to kill bacteria comprising the Campylobacter and/or Salmonella species. The meat is disinfected in a non-intrusive manner, leaving the meat in as natural a state as possible.
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