| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_130ace5b53cd7280f06f489f90a92d1d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f2c1c9cd8e5e06685c596f96fdf4152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e648d935fa58b2a2777f8b9759501882
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d8d41c894cad804c8ba0a5aa0b5b56cb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C21-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate |
2008-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e5827c7cd793575680da6fe5a496c28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f53d914794e2d66f0ba504b5b192f12b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe4e8de02e5d666be0dedec038f2f400
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9636345c6a247e535a16d881360851fa |
| publicationDate |
2008-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2008134488-A2 |
| titleOfInvention |
Hot boned poultry process |
| abstract |
The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a pre-rigor condition. Hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26 °F to about 60 °F and a pH of 5.9 or greater. |
| priorityDate |
2007-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |