Reduzierung von mikrobiellen Wachstum während der Lebensmittelbearbeitung

Food processing methods and a food processing system are provided which minimise microbial growth while an animal, such as a chicken, is processed into food. During processing, the temperature of an animal carcass and the atmosphere surrounding the carcass are controlled by spraying gases and a mixt...

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Bibliographische Detailangaben
Hauptverfasser:	GRACE, MARK T, CARACCIOLO, LOUIS D., JR, KULIK, WILLIAM M
Format:	Patent
Sprache:	ger
Schlagworte:	BUTCHERING CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES CHEMICAL RIPENING OF FRUIT OR VEGETABLES DISINFECTION, STERILISATION, OR DEODORISATION OF AIR FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES MEAT TREATMENT MEDICAL OR VETERINARY SCIENCE METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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