In situ method for processing a perishable product
US5352467A · kind A · utility
50Cited by
4References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 11, 1992 |
| Grant date | Oct 4, 1994 |
| Priority date | — |
| Expiry date | May 11, 2012 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N30/02
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
A method is disclosed for enhancing the marketable characteristics for a given perishable product prior to or after the product has been placed in a gas-tight consumer-ready package. More specifically, the method of the present invention contemplates the use of one or more agents or mixtures thereof which are introduced into gas communication with a perishable meat product in a selected concentration based on a number of variables including moisture content, muscle type and surface area of said product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.