High pressure inactivation of pathogenic viruses
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United States of America Patent
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Issued Date -
Jun 30, 2005
app pub date -
Dec 29, 2004
filing date -
Dec 31, 2003
priority date (Note) -
Abandoned
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Abstract
A process for inactivating pathogenic viruses in meat includes the steps of subjecting the meat to an elevated pressure for a predetermined period of time, adiabatically increase the temperature of the meat to a temperature not to exceed 50.degree. C. while retaining the raw color meat characteristics.
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