专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5989610A Chemical treatment and packaging process to improve the appearance and shelf life of fresh meat 失效
标题翻译：化学处理和包装过程提高鲜肉的外观和保质期
公开(公告)号：US5989610A
公开(公告)日：1999-11-23
申请号：US114867
申请日：1998-07-13
申请人： David C. Ruzek
发明人： David C. Ruzek
IPC分类号： A23B4/027 , A23B4/06 , A23B4/16 , A23B4/20 , A23B4/24 , A23L13/40 , A23L13/70 , A23L1/314
CPC分类号： A23B4/027 , A23B4/064 , A23B4/16 , A23B4/20 , A23B4/24 , A23L13/428 , A23L13/432 , A23L13/72
摘要： A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the meat in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The display unit can also comprise a dividable portion of meat enclosed in a barrier bag. The atmosphere within the container can be maintained as a high oxygen atmosphere.
摘要翻译：一种用于包装新鲜肉的方法和具有增强的视觉吸引力和保存期稳定性的鲜肉包装，该方法包括以下步骤：将包含乳酸盐缓冲盐和二乙酸微生物生长抑制剂的处理溶液引入肉中，并将肉包装在显示单元。显示单元可以包括由透明膜覆盖的热塑性托盘，并且一个或多个显示单元可以包装在膜包装的容器中。显示单元还可以包括封闭在隔离袋中的肉的可分割部分。容器内的气氛可以保持为高氧气氛。

2. 发明授权

US07935373B2 Packaging of meat products with modified atmospheres and/or enhancers 有权
标题翻译：包装具有改性气氛和/或增强剂的肉制品
公开(公告)号：US07935373B2
公开(公告)日：2011-05-03
申请号：US11150593
申请日：2005-06-10
申请人： Ann W. Brackenridge , Curtis Cundith , Scott J. Eilert , Nancy Rathje , Barney Wilborn , David C. Ruzek , Forrest D. Dryden , Bruce C. Paterson
发明人： Ann W. Brackenridge , Curtis Cundith , Scott J. Eilert , Nancy Rathje , Barney Wilborn , David C. Ruzek , Forrest D. Dryden , Bruce C. Paterson
IPC分类号： B65B25/06 , A23B7/152
CPC分类号： B65B25/067 , A23B4/16 , A23V2002/00 , B65D81/2076 , A23V2200/10 , A23V2250/112
摘要： Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.
摘要翻译：包装肉制品，包装肉类的方法和包装肉类的系统。关于包装的肉制品，包装的肉制品的一个具体实施方案包括具有低气体渗透性和封闭的内部容积的容器。包装的肉制品还包括封闭在容器的内部容积内的肉制品和在容器的内部容积内包含不大于约10％的一氧化碳的改性气氛。肉制品具有小于内部体积的第一体积，并且改性气氛具有第二体积，使得第二体积与第一体积的体积比不大于约1:1。

3. 发明授权

US5985342A Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork 失效
标题翻译：化学处理和包装系统提高新鲜猪肉的外观和保质期
公开(公告)号：US5985342A
公开(公告)日：1999-11-16
申请号：US62265
申请日：1998-04-17
申请人： David C. Ruzek
发明人： David C. Ruzek
IPC分类号： A23B4/027 , A23B4/06 , A23B4/16 , A23B4/20 , A23B4/24 , A23L13/40 , A23L13/70 , A23L1/314
CPC分类号： A23B4/027 , A23B4/064 , A23B4/16 , A23B4/20 , A23B4/24 , A23L13/428 , A23L13/432 , A23L13/72
摘要： A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the pork in a packaged unit. The packaged unit can comprise a display unit comprising a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The atmosphere within the container can maintained as a high oxygen atmosphere.
摘要翻译：一种包装新鲜猪肉的方法，其中新鲜猪肉包装具有增强的视觉吸引力和保质期稳定性，该方法包括以下步骤：将包含乳酸盐缓冲盐和二乙酸微生物生长抑制剂的处理溶液引入猪肉中，并将猪肉包装在封装单元。封装单元可以包括显示单元，该显示单元包括由透明膜覆盖的热塑性托盘，并且一个或多个显示单元可以包装在薄膜包装的容器中。容器内的气氛可保持为高氧气氛。

4. 发明申请

US20090297667A1 Packaging of Meat Products with Modified Atmospheres 审中-公开
标题翻译：包装改良大气的肉制品
公开(公告)号：US20090297667A1
公开(公告)日：2009-12-03
申请号：US12260232
申请日：2008-10-29
申请人： David C. Ruzek , Chad H. Donicht
发明人： David C. Ruzek , Chad H. Donicht
IPC分类号： B65D81/20 , B65D81/24 , A23B4/16
CPC分类号： B65D81/2069
摘要： A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.
摘要翻译：产品包装包括底座，盖子，肉制品和在基座，盖子和肉制品之间的空间内的气体。底座和盖子形成具有第一容积的空腔。肉制品具有第一颜色和第二容积。第二卷小于第一卷。空腔配置和布置成接收肉制品。该空间具有第三容积，即第一容积和第二容积之间的差。空间内的气体包含不大于30％的一氧化碳，并且基底和盖子中的至少一个在24小时内具有每包装0.1至15cc氧气的氧气透过率，使得在18至90天内第一肉制品的颜色明显改变为第二种颜色。

5. 发明授权

US5976593A Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork 失效
标题翻译：化学处理和包装系统提高新鲜猪肉的外观和保质期
公开(公告)号：US5976593A
公开(公告)日：1999-11-02
申请号：US62153
申请日：1998-04-17
申请人： David C. Ruzek
发明人： David C. Ruzek
IPC分类号： A23B4/027 , A23B4/06 , A23B4/16 , A23B4/20 , A23B4/24 , A23L13/40 , A23L13/70 , A23L1/314
CPC分类号： A23B4/24 , A23B4/027 , A23B4/064 , A23B4/16 , A23B4/20 , A23L13/428 , A23L13/432 , A23L13/72
摘要： A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate microbial growth inhibitor, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and the display unit can be packaged in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.
摘要翻译：一种包装新鲜猪肉的方法，其中新鲜猪肉包装具有增强的视觉吸引力和保质期稳定性，该方法包括以下步骤：将包含乳酸盐缓冲盐，磷酸盐螯合剂和二乙酸微生物生长抑制剂的处理溶液引入猪肉中，以及将猪肉包装在显示单元中。显示单元可以包括由透明膜覆盖的热塑性托盘，并且显示单元可以被包装在薄膜包装的容器中。容器内的气氛可以保持为高氧气氛。

6. 发明授权

US5780085A Chemical treatment and packaging process to improve the appearance and shelf life of fresh pork 失效
标题翻译：化学处理和包装过程，提高新鲜猪肉的外观和保质期
公开(公告)号：US5780085A
公开(公告)日：1998-07-14
申请号：US725858
申请日：1996-10-04
申请人： David C. Ruzek
发明人： David C. Ruzek
IPC分类号： A23B4/027 , A23B4/06 , A23B4/16 , A23B4/20 , A23B4/24 , A23L13/40 , A23L13/70 , A23L1/314
CPC分类号： A23B4/24 , A23B4/027 , A23B4/064 , A23B4/16 , A23B4/20 , A23L13/428 , A23L13/432 , A23L13/72
摘要： A process for packaging fresh pork and the fresh pork package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate flavor enhancement agent, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film and further packaging one or more display units in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.
摘要翻译：一种用于包装新鲜猪肉和新鲜猪肉包装的方法，其具有增强的视觉吸引力和保质期稳定性，该方法包括以下步骤：向猪肉中加入包含乳酸盐缓冲盐，磷酸盐螯合剂和二乙酸盐风味增强剂的处理溶液，以及将猪肉包装在显示单元中。显示单元可以包括由透明膜覆盖的热塑性托盘，并且进一步包装膜包装容器中的一个或多个显示单元。容器内的气氛可以保持为高氧气氛。

7. 发明授权

US4812320A Process for vacuum packaging fresh meat products 失效
标题翻译：真空包装新鲜肉制品的工艺
公开(公告)号：US4812320A
公开(公告)日：1989-03-14
申请号：US188191
申请日：1988-04-28
申请人： David C. Ruzek
发明人： David C. Ruzek
IPC分类号： A23B4/06 , B65B25/06 , B65D81/18 , B65D81/20
CPC分类号： B65B25/067 , A23B4/064
摘要： The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26.degree.-28.degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.
摘要翻译：用于成形和切片原始肉切割并且然后包装切片以增加其保质期的方法包括将原始切割物冷冻至约3/8至1/2英寸的深度。然后将外壳冷冻的原始切口回火一段时间，直到内部温度达到约26°-28°F，并且回火切口在模压机中成型。然后将成形的原始切口切片，放置在托盘中，并将气体可透过的薄膜紧密地施加到切片和托盘的上表面。包装然后在装运前冻结以保留出口。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式