| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e77396e84dd3e3a0ceb65c9177becac |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-16 |
| filingDate |
2003-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24ca820e7bdf2c27cd7d92e8c2e35557 |
| publicationDate |
2004-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2004017741-A1 |
| titleOfInvention |
Aseptic production of meat-based foodstuffs |
| abstract |
Meat is processed under conditions preserving its quality and hygiene. Process steps, particularly those in which new meat surfaces are generated, are carried out in an atmosphere comprising CO2 and excluding O2. UV may be used for germicidal action. The meat temperature is preferably kept between O and -2°C. Particularly for red meats, the CO2 content is controlled to maintain a surface pH of 3.5 or less. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10252852-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2514324-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8893518-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8771771-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9131729-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9241510-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9955711-B2 |
| priorityDate |
2002-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |