PROCEDIMIENTO Y DISPOSITIVO PARA LA CONSERVACION DE LA CARNE DE POLLO SACRIFICADO
SE PRESENTA UN METODO Y UN DISPOSITIVO PARA PRESERVAR LA CARNE DE UN AVE SACRIFICADA O UNA PARTE DE LA MISMA, EN EL CUAL EL AVE O LA PARTE DE LA MISMA SE REFRIGERA PRIMERAMENTE EN UNA ZONA DE REFRIGERACION (13) EN UN CORTO PERIODO DE TIEMPO HASTA QUE LA TEMPERATURA DEL NUCLEO DE LA CARNE SEA INFERIO...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | spa |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | LANKHAAR, JENNEKE A.C ZWANIKKEN, RADBOUD H.G VAN DEN NIEUWELAAR, ADRIANUS J |
| description | SE PRESENTA UN METODO Y UN DISPOSITIVO PARA PRESERVAR LA CARNE DE UN AVE SACRIFICADA O UNA PARTE DE LA MISMA, EN EL CUAL EL AVE O LA PARTE DE LA MISMA SE REFRIGERA PRIMERAMENTE EN UNA ZONA DE REFRIGERACION (13) EN UN CORTO PERIODO DE TIEMPO HASTA QUE LA TEMPERATURA DEL NUCLEO DE LA CARNE SEA INFERIOR A LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DE CALOR A LA ACIDEZ PREDOMINANTE; Y SEGUIDAMENTE EL AVE O PARTE DE LA MISMA SE ENFRIA ADICIONALMENTE EN UNA ZONA DE ENFRIADO (14), EN EL CURSO DE LO CUAL LA TEMPERATURA DEL NUCLEO DE LA CARNE PERMANECE MAS ALTA QUE LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DEL ENFRIAMIENTO A LA ACIDEZ PREDOMINANTE. DURANTE LOS PASOS DE ENFRIADO LA SUPERFICIE DEL AVE O DE PARTE DE LA MISMA SE ENFRIA HASTA UNA TEMPERATURA TAL QUE EL CONTEO DE LOS GERMENES QUE PROVOCAN LA DESCOMPOSICION Y DE LOS MICROORGANISMOS PATOGENICOS PERMANEZCA POR DEBAJO DE UN VALOR PREDETERMINADO.
Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further in cooling zone (14), in the course of which the core temperature of the meat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface of the bird or part thereof is cooled to such a temperature that the germ counts of decay-causing and pathogenic micro-organisms remain below a predetermined value. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ES2197179TT3</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ES2197179TT3</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ES2197179TT33</originalsourceid><addsrcrecordid>eNqNikEKwjAQAHPxIOof1gd4qD2UHpfNFhdiNiah0FMpEk-ihfp_RPEBnmYYZm0uISqxlbOwzwoDWElBk2TpFQJGBIdA6hPHHknUg-Vvwuj540GdU0hIUTohtLo1q9t0X8rux43Zd5zpdCjzcyzLPF3Lo7xGTseqbaqmzbmu_3nelUEviw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCEDIMIENTO Y DISPOSITIVO PARA LA CONSERVACION DE LA CARNE DE POLLO SACRIFICADO</title><source>esp@cenet</source><creator>LANKHAAR, JENNEKE A.C ; ZWANIKKEN, RADBOUD H.G ; VAN DEN NIEUWELAAR, ADRIANUS J</creator><creatorcontrib>LANKHAAR, JENNEKE A.C ; ZWANIKKEN, RADBOUD H.G ; VAN DEN NIEUWELAAR, ADRIANUS J</creatorcontrib><description>SE PRESENTA UN METODO Y UN DISPOSITIVO PARA PRESERVAR LA CARNE DE UN AVE SACRIFICADA O UNA PARTE DE LA MISMA, EN EL CUAL EL AVE O LA PARTE DE LA MISMA SE REFRIGERA PRIMERAMENTE EN UNA ZONA DE REFRIGERACION (13) EN UN CORTO PERIODO DE TIEMPO HASTA QUE LA TEMPERATURA DEL NUCLEO DE LA CARNE SEA INFERIOR A LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DE CALOR A LA ACIDEZ PREDOMINANTE; Y SEGUIDAMENTE EL AVE O PARTE DE LA MISMA SE ENFRIA ADICIONALMENTE EN UNA ZONA DE ENFRIADO (14), EN EL CURSO DE LO CUAL LA TEMPERATURA DEL NUCLEO DE LA CARNE PERMANECE MAS ALTA QUE LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DEL ENFRIAMIENTO A LA ACIDEZ PREDOMINANTE. DURANTE LOS PASOS DE ENFRIADO LA SUPERFICIE DEL AVE O DE PARTE DE LA MISMA SE ENFRIA HASTA UNA TEMPERATURA TAL QUE EL CONTEO DE LOS GERMENES QUE PROVOCAN LA DESCOMPOSICION Y DE LOS MICROORGANISMOS PATOGENICOS PERMANEZCA POR DEBAJO DE UN VALOR PREDETERMINADO.
Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further in cooling zone (14), in the course of which the core temperature of the meat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface of the bird or part thereof is cooled to such a temperature that the germ counts of decay-causing and pathogenic micro-organisms remain below a predetermined value.</description><edition>7</edition><language>spa</language><subject>BLASTING ; BUTCHERING ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; COLD ROOMS ; COMBINED HEATING AND REFRIGERATION SYSTEMS ; COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HEAT PUMP SYSTEMS ; HEATING ; HUMAN NECESSITIES ; ICE-BOXES ; LIGHTING ; LIQUEFACTION SOLIDIFICATION OF GASES ; MANUFACTURE OR STORAGE OF ICE ; MEAT TREATMENT ; MECHANICAL ENGINEERING ; 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 ; REFRIGERATION OR COOLING ; REFRIGERATORS ; 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 ; WEAPONS</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040101&DB=EPODOC&CC=ES&NR=2197179T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040101&DB=EPODOC&CC=ES&NR=2197179T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LANKHAAR, JENNEKE A.C</creatorcontrib><creatorcontrib>ZWANIKKEN, RADBOUD H.G</creatorcontrib><creatorcontrib>VAN DEN NIEUWELAAR, ADRIANUS J</creatorcontrib><title>PROCEDIMIENTO Y DISPOSITIVO PARA LA CONSERVACION DE LA CARNE DE POLLO SACRIFICADO</title><description>SE PRESENTA UN METODO Y UN DISPOSITIVO PARA PRESERVAR LA CARNE DE UN AVE SACRIFICADA O UNA PARTE DE LA MISMA, EN EL CUAL EL AVE O LA PARTE DE LA MISMA SE REFRIGERA PRIMERAMENTE EN UNA ZONA DE REFRIGERACION (13) EN UN CORTO PERIODO DE TIEMPO HASTA QUE LA TEMPERATURA DEL NUCLEO DE LA CARNE SEA INFERIOR A LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DE CALOR A LA ACIDEZ PREDOMINANTE; Y SEGUIDAMENTE EL AVE O PARTE DE LA MISMA SE ENFRIA ADICIONALMENTE EN UNA ZONA DE ENFRIADO (14), EN EL CURSO DE LO CUAL LA TEMPERATURA DEL NUCLEO DE LA CARNE PERMANECE MAS ALTA QUE LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DEL ENFRIAMIENTO A LA ACIDEZ PREDOMINANTE. DURANTE LOS PASOS DE ENFRIADO LA SUPERFICIE DEL AVE O DE PARTE DE LA MISMA SE ENFRIA HASTA UNA TEMPERATURA TAL QUE EL CONTEO DE LOS GERMENES QUE PROVOCAN LA DESCOMPOSICION Y DE LOS MICROORGANISMOS PATOGENICOS PERMANEZCA POR DEBAJO DE UN VALOR PREDETERMINADO.
Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further in cooling zone (14), in the course of which the core temperature of the meat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface of the bird or part thereof is cooled to such a temperature that the germ counts of decay-causing and pathogenic micro-organisms remain below a predetermined value.</description><subject>BLASTING</subject><subject>BUTCHERING</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>COLD ROOMS</subject><subject>COMBINED HEATING AND REFRIGERATION SYSTEMS</subject><subject>COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HEAT PUMP SYSTEMS</subject><subject>HEATING</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-BOXES</subject><subject>LIGHTING</subject><subject>LIQUEFACTION SOLIDIFICATION OF GASES</subject><subject>MANUFACTURE OR STORAGE OF ICE</subject><subject>MEAT TREATMENT</subject><subject>MECHANICAL ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROCESSING MEAT, POULTRY, OR FISH</subject><subject>PROCESSING POULTRY OR FISH</subject><subject>REFRIGERATION OR COOLING</subject><subject>REFRIGERATORS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WEAPONS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNikEKwjAQAHPxIOof1gd4qD2UHpfNFhdiNiah0FMpEk-ihfp_RPEBnmYYZm0uISqxlbOwzwoDWElBk2TpFQJGBIdA6hPHHknUg-Vvwuj540GdU0hIUTohtLo1q9t0X8rux43Zd5zpdCjzcyzLPF3Lo7xGTseqbaqmzbmu_3nelUEviw</recordid><startdate>20040101</startdate><enddate>20040101</enddate><creator>LANKHAAR, JENNEKE A.C</creator><creator>ZWANIKKEN, RADBOUD H.G</creator><creator>VAN DEN NIEUWELAAR, ADRIANUS J</creator><scope>EVB</scope></search><sort><creationdate>20040101</creationdate><title>PROCEDIMIENTO Y DISPOSITIVO PARA LA CONSERVACION DE LA CARNE DE POLLO SACRIFICADO</title><author>LANKHAAR, JENNEKE A.C ; ZWANIKKEN, RADBOUD H.G ; VAN DEN NIEUWELAAR, ADRIANUS J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2197179TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2004</creationdate><topic>BLASTING</topic><topic>BUTCHERING</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>COLD ROOMS</topic><topic>COMBINED HEATING AND REFRIGERATION SYSTEMS</topic><topic>COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HEAT PUMP SYSTEMS</topic><topic>HEATING</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-BOXES</topic><topic>LIGHTING</topic><topic>LIQUEFACTION SOLIDIFICATION OF GASES</topic><topic>MANUFACTURE OR STORAGE OF ICE</topic><topic>MEAT TREATMENT</topic><topic>MECHANICAL ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROCESSING MEAT, POULTRY, OR FISH</topic><topic>PROCESSING POULTRY OR FISH</topic><topic>REFRIGERATION OR COOLING</topic><topic>REFRIGERATORS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WEAPONS</topic><toplevel>online_resources</toplevel><creatorcontrib>LANKHAAR, JENNEKE A.C</creatorcontrib><creatorcontrib>ZWANIKKEN, RADBOUD H.G</creatorcontrib><creatorcontrib>VAN DEN NIEUWELAAR, ADRIANUS J</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LANKHAAR, JENNEKE A.C</au><au>ZWANIKKEN, RADBOUD H.G</au><au>VAN DEN NIEUWELAAR, ADRIANUS J</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMIENTO Y DISPOSITIVO PARA LA CONSERVACION DE LA CARNE DE POLLO SACRIFICADO</title><date>2004-01-01</date><risdate>2004</risdate><abstract>SE PRESENTA UN METODO Y UN DISPOSITIVO PARA PRESERVAR LA CARNE DE UN AVE SACRIFICADA O UNA PARTE DE LA MISMA, EN EL CUAL EL AVE O LA PARTE DE LA MISMA SE REFRIGERA PRIMERAMENTE EN UNA ZONA DE REFRIGERACION (13) EN UN CORTO PERIODO DE TIEMPO HASTA QUE LA TEMPERATURA DEL NUCLEO DE LA CARNE SEA INFERIOR A LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DE CALOR A LA ACIDEZ PREDOMINANTE; Y SEGUIDAMENTE EL AVE O PARTE DE LA MISMA SE ENFRIA ADICIONALMENTE EN UNA ZONA DE ENFRIADO (14), EN EL CURSO DE LO CUAL LA TEMPERATURA DEL NUCLEO DE LA CARNE PERMANECE MAS ALTA QUE LA TEMPERATURA EN LA CUAL SE PRODUCE UNA DISMINUCION DEL ENFRIAMIENTO A LA ACIDEZ PREDOMINANTE. DURANTE LOS PASOS DE ENFRIADO LA SUPERFICIE DEL AVE O DE PARTE DE LA MISMA SE ENFRIA HASTA UNA TEMPERATURA TAL QUE EL CONTEO DE LOS GERMENES QUE PROVOCAN LA DESCOMPOSICION Y DE LOS MICROORGANISMOS PATOGENICOS PERMANEZCA POR DEBAJO DE UN VALOR PREDETERMINADO.
Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further in cooling zone (14), in the course of which the core temperature of the meat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface of the bird or part thereof is cooled to such a temperature that the germ counts of decay-causing and pathogenic micro-organisms remain below a predetermined value.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | spa |
| recordid | cdi_epo_espacenet_ES2197179TT3 |
| source | esp@cenet |
| subjects | BLASTING BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MEAT TREATMENT MECHANICAL ENGINEERING 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 REFRIGERATION OR COOLING REFRIGERATORS 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 WEAPONS |
| title | PROCEDIMIENTO Y DISPOSITIVO PARA LA CONSERVACION DE LA CARNE DE POLLO SACRIFICADO |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-06T17%3A46%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LANKHAAR,%20JENNEKE%20A.C&rft.date=2004-01-01&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EES2197179TT3%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |