FOOD-PACKAGE ASSEMBLY AND METHOD FOR PROVIDING SAME

The fact that meatballs in a casing have been heated to a predetermined temperature sufficient to inactivate the virus of foot and mouth disease is permanently indicated by using a holder device to position a temperature recorder at the thermal "cold-spot" of the mass of meatballs. The tem...

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Bibliographische Detailangaben
Hauptverfasser:	DAVID A RICKANSRUD, WALTER W EGEE
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES MEASURING MEASURING QUANTITY OF HEAT MEASURING TEMPERATURE PHYSICS PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS TESTING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
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Beschreibung
Zusammenfassung:	The fact that meatballs in a casing have been heated to a predetermined temperature sufficient to inactivate the virus of foot and mouth disease is permanently indicated by using a holder device to position a temperature recorder at the thermal "cold-spot" of the mass of meatballs. The temperature recorder is preferably of the type which permanently changes color when heated to the desired predetermined temperature, and the holder may be an apertured disc to which the temperature recorder is secured by an enveloping netting. An import inspector will then be able to ascertain that the meat has been previously heated to the desired temperature by observing the color of the temperature recorder.