Rapid chill process for poultry carcasses
US10010088B2 · kind B2 · utility
0Cited by
6References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 2, 2015 |
| Grant date | Jul 3, 2018 |
| Priority date | — |
| Expiry date | Oct 23, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Poultry carcasses are chilled rapidly when exposed to a flow of gaseous air at a temperature in the range from about −50° C. to about −120° C. for a period of time in the range from about 1 s to about 60 s. The flow is directed over and into the body cavity of the carcasses. The carcasses are orientated in the flow such that the sternum of each carcass faces downstream. One advantage of the process is that the number of viable microorganisms present on the carcasses is reduced significantly while avoiding freeze-damage to the carcasses.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.