EP0604412A1 - Method for packaging meat - Google Patents
Method for packaging meatInfo
- Publication number
- EP0604412A1 EP0604412A1 EP91914216A EP91914216A EP0604412A1 EP 0604412 A1 EP0604412 A1 EP 0604412A1 EP 91914216 A EP91914216 A EP 91914216A EP 91914216 A EP91914216 A EP 91914216A EP 0604412 A1 EP0604412 A1 EP 0604412A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- meat
- packaging
- container
- cooking
- sealing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 92
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims description 17
- 238000007789 sealing Methods 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015143 herbs and spices Nutrition 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/22—Packaging articles of food, e.g. fish fillets, intended to be cooked in the package
Definitions
- the present invention relates to methods for packaging meat and more particularly, but not exclusively, to methods of preparii g' and packaging meat as pre-prepared meals.
- pre-cooked meals are now on offer in all but the smallest supermarkets throughout t__e United Kingdom. These meals may be consumed hot or cold. I_a the former case they are simply heated for a matter of minutes in a microwave. In many of these pre-cooked meals the meal is complete in that it comprises, for example, meat, sauce and vegetables. Some pre-cooked products, however, simply comprise cooked e. g fish or beef, in a sauce.
- a further problem commonly associated with pre-cooked meat is, that the meat has insufficient time to mature and is consequently tougher and less flavoursome than meat bought fresh and cooked at home.
- a technique used in domestic cooking of meat to enhance the flavour of the meat is to seal the meat in oil before stewing or roasting. In culinary terms sealing of meat is understood to mean cooking of the external surface of the meat alone to provide an impermeable barrier. This barrier is relied upon primarily to prevent loss of juices from the meat.
- a method for packaging meat which comprises the steps of:
- the meat is injected with whey before step b i commences.
- the conditions selected to seal the meat are equivalent to in the region of 600 " Fahrenheit cooking temperature for a time of 3-5 minutes.
- These conditions may be provided by frying, grilling or a variety of other known cooking methods.
- the meat is sealed by flame grilling.
- step b the meat is conveyed automatically through the cooking apparatus.
- a sauce and/or vegetables are added to the meat.
- the meat Prior to sealing the meat, the meat may be seasoned.
- the atmosphere within the container is preferably flushed with one or more gases. Suitable gases include Nitrogen, Carbon Dioxide and Oxygen.
- a meat such as beef is injected with whey, diced, seasoned in flour, herbs and spices, coated in oil and conveyed through a radiant heat grill oven such as to be exposed to a temperature of 600 ' Fahrenheit for a 5 minute period before being placed in a cold store for chilling to 0-5 ° C.
- the meat is then placed in a plastics punnet and is poured over the meat.
- Pre-blanced carrots, onions and mushrooms are added to the meat and the punnet is sealed after flushing with carbon dioxide gas by stretching an impermeable film over the top of the punnet and gluing the film to the rim of the punnet.
- the packaged meat may then be stored and/or transported for several days without deterioration or proliferation of harmful bacteria.
- Cooking by the end-user is simply a matter of heating the meal in a conventional oven for approximately one hour a. a temperature of 200" Centigrade.
- Addition of oil to the meat for cooking is optional. Many meat cuts may have sufficient intrinsic oil for the purpose.
- the meat may be cut in the form of prime joints and/or offal, minced, diced or sliced, as appropriate. When seasoning, the meat may simply be dusted with flour and/or with herbs and spices.
- the method of the present invention provides the opportunity for lactobacilli and other benign anaerobic bacteria to act upon the meat subsequent to packaging of the meat and prior to cooking by the consumer. These bacteria will tenderise the meat and provide it with a sweeter flavour. The risk of contamination of the meat by extrinsic bacteria which may be pathogenic is minimised by the sealing of the meat. The lactobacilli and other benign bacteria within the sealed meat will also limit the risk of colonisation of the meat by foreign bacteria in an analogous fashion to the host protecting role of the normal human gut microflora.
- the quality of the meat is enhanced as is the resistance of the meat to infection.
- the meat, as bought, will be less likely to be contaminated with pathogens than equivalent fully pre-cooked meat.
- any pathogens present on the meat will be destroyed by the remaining cooking stages undertaken by the consumer.
- the method of the present invention is marginally less convenient to the consumer because of the need to -o-
- Improvement of meat quality may be ensured or further enhanced by inoculation of the meat with lactobacilli or other suitable bacteria by, for example, injecting the meat with whey.
- An important criterion of the present invention is that the cooking conditions used to seal the meat are not such as to exceed a core temperature within the meat of 65 ° C, at which most bacteria are killed.
- Pre-treatment of any vegetables by blanching in a screw blanch or water-bath or by dipping in a 200 ppm chloring bath for 5 minutes is a desirable procedural step to avoid spoilage of the vegetables and to clean away pesticides.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Procédé d'emballage de la viande, qui consiste à: a) couper la viande en morceaux; b) cuire les morceaux de viande dans l'huile dans des conditions permettant uniquement de saisir la viande, mais non de détruire toutes les bactéries présentes dans la viande; c) refroidir la viande à une température comprise entre 0 et 5 °C; d) placer la viande dans un récipient d'emballage; e) ajouter de la sauce à la viande dans ce récipient et f) sceller le récipient.A method of packaging meat, which consists of: a) cutting the meat into pieces; b) cook the pieces of meat in oil under conditions which only allow the meat to be seared, but not to destroy all the bacteria present in the meat; c) cooling the meat to a temperature between 0 and 5 ° C; d) place the meat in a packaging container; e) add meat sauce to this container and f) seal the container.
Description
METHOD FOT? 4CKAGT G MEAT
Field of the Invention
The present invention relates to methods for packaging meat and more particularly, but not exclusively, to methods of preparii g' and packaging meat as pre-prepared meals.
Most relevant prior art known to th applicant
The convenience food industry has greatly expanded its market share in recent years. A wide range of pre-cooked meals are now on offer in all but the smallest supermarkets throughout t__e United Kingdom. These meals may be consumed hot or cold. I_a the former case they are simply heated for a matter of minutes in a microwave. In many of these pre-cooked meals the meal is complete in that it comprises, for example, meat, sauce and vegetables. Some pre-cooked products, however, simply comprise cooked e. g fish or beef, in a sauce.
Essentially the consumer of a pre-cooked meal is saved the trouble of cooking the meal himself by the food manufacturer. A drawback of this arrangement is, however, that the food may mat be sterile when it is consumed if it is infected following c<α>_k___g: at the factory. This danger becomes particularly acute when a number of cooked or uncooked food items are combined i__ an ostensibly pre-cooked meal prior to packaging.
A further problem commonly associated with pre-cooked meat, is, that the meat has insufficient time to mature and is consequently
tougher and less flavoursome than meat bought fresh and cooked at home. A technique used in domestic cooking of meat to enhance the flavour of the meat is to seal the meat in oil before stewing or roasting. In culinary terms sealing of meat is understood to mean cooking of the external surface of the meat alone to provide an impermeable barrier. This barrier is relied upon primarily to prevent loss of juices from the meat.
It is a general objective of the present invention to provide a method which combines the advantages of factory pre-cooked and home cooked meat-containing meals, enabling the meat to be packaged when covered in sauce and stored or transported to be fully cooked later.
Stimmfirv of the Invention
According to the present invention there is provided a method for packaging meat which comprises the steps of:
a) Cutting the meat into pieces;
b ) Cooking the meat pieces in oil under conditions sufficient only to seal the meat but not destroy all bacteria within the meat;
c) Chilling the meat to 0-δ ' C;
d) Placing the meat in a packaging container;
e) Adding sauce to the meat in the packaging container; and
f) Sealing the packaging container.
Advantageously the meat is injected with whey before step b i commences.
Preferably in step b ) of the method the conditions selected to seal the meat are equivalent to in the region of 600 " Fahrenheit cooking temperature for a time of 3-5 minutes.
These conditions may be provided by frying, grilling or a variety of other known cooking methods. Preferably the meat is sealed by flame grilling.
Preferably in step b ) the meat is conveyed automatically through the cooking apparatus.
Preferably', before sealing the packaging container, a sauce and/or vegetables are added to the meat.
Prior to sealing the meat, the meat may be seasoned.
During sealing of the packaging container the atmosphere within the container is preferably flushed with one or more gases. Suitable gases include Nitrogen, Carbon Dioxide and Oxygen.
Description of the preferred Embodiments
In one preferred embodiment a meat such as beef is injected with whey, diced, seasoned in flour, herbs and spices, coated in oil and conveyed through a radiant heat grill oven such as to be exposed to a temperature of 600 ' Fahrenheit for a 5 minute period before being placed in a cold store for chilling to 0-5 ° C. The meat is then placed in a plastics punnet and
is poured over the meat. Pre-blanced carrots, onions and mushrooms are added to the meat and the punnet is sealed after flushing with carbon dioxide gas by stretching an impermeable film over the top of the punnet and gluing the film to the rim of the punnet. The packaged meat may then be stored and/or transported for several days without deterioration or proliferation of harmful bacteria. Cooking by the end-user is simply a matter of heating the meal in a conventional
oven for approximately one hour a. a temperature of 200" Centigrade.
The manner in which the meat is cut, the nature of the seasoning, the nature of sauce and, optionally vegetables added to the meat, the nature of container and the precise manner in which it is sealed are, of course, merely examples which may easily be substituted with alternative methods and means by the skilled reader.
Addition of oil to the meat for cooking is optional. Many meat cuts may have sufficient intrinsic oil for the purpose.
The meat may be cut in the form of prime joints and/or offal, minced, diced or sliced, as appropriate. When seasoning, the meat may simply be dusted with flour and/or with herbs and spices.
The method of the present invention provides the opportunity for lactobacilli and other benign anaerobic bacteria to act upon the meat subsequent to packaging of the meat and prior to cooking by the consumer. These bacteria will tenderise the meat and provide it with a sweeter flavour. The risk of contamination of the meat by extrinsic bacteria which may be pathogenic is minimised by the sealing of the meat. The lactobacilli and other benign bacteria within the sealed meat will also limit the risk of colonisation of the meat by foreign bacteria in an analogous fashion to the host protecting role of the normal human gut microflora.
Thus, by merely sealing the meat and not fully cooking it prior to packaging and sale the quality of the meat is enhanced as is the resistance of the meat to infection. The meat, as bought, will be less likely to be contaminated with pathogens than equivalent fully pre-cooked meat. Furthermore, any pathogens present on the meat will be destroyed by the remaining cooking stages undertaken by the consumer. Although the method of the present invention is marginally less convenient to the consumer because of the need to
-o-
complete the cooking process the time saving is still substantial and the greater hygiene and improved quality of the meat will more than compensate for this disadvantage.
Improvement of meat quality may be ensured or further enhanced by inoculation of the meat with lactobacilli or other suitable bacteria by, for example, injecting the meat with whey.
An important criterion of the present invention is that the cooking conditions used to seal the meat are not such as to exceed a core temperature within the meat of 65 ° C, at which most bacteria are killed.
Pre-treatment of any vegetables by blanching in a screw blanch or water-bath or by dipping in a 200 ppm chloring bath for 5 minutes is a desirable procedural step to avoid spoilage of the vegetables and to clean away pesticides.
Claims
1. A method for packaging meat which comprises the steps of:
a) Cutting the meat into pieces;
b) Cooking the meat pieces in oil under conditions sufficient only to seal the meat but not destroy all bacteria within the meat;
c) Chilling the meat to 0-5 ' C;
d) Placing the meat in a packaging container;
e) Adding sauce to the meat in the packaging container; and
f) Sealing the packaging container.
2. A method for packaging meat according to Claim 1 in which the meat is injected with whey before step b) commences.
3. A method for packaging meat according to Claim 1 or Claim 2 in which in step b) of the method the conditions selected to seal the meat are equivalent to in the region of 600' Fahrenheit cooking temperature for a time of 3-δ minutes.
4. A method for packaging meat according to Claim 3 in which the meat is sealed by radiant heat grilling.
5. A method for packaging meat according to any preceding
Claim in which in step b) the meat is conveyed automatically through the cooking apparatus.
6. A method for packaging meat according to any preceding Claim in which, before sealing the packaging container, vegetables are added to the meat.
7. A method for packaging meat according to any preceding Claim in which, prior to sealing the meat, the meat is seasoned.
8. A method for packaging meat according to any preceding Claim in which, during sealing of the packaging container the atmosphere within the container is flushed with one or more gases.
9. A method for packaging meat substantially as described herein.
10. A packaged meat product of the method of any of the preceding claims.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB909001858A GB9001858D0 (en) | 1990-01-26 | 1990-01-26 | Process for packaging meat |
| GB9101808A GB2240253B (en) | 1990-01-26 | 1991-01-28 | Method for packaging meat |
| PCT/GB1991/001296 WO1993002925A1 (en) | 1990-01-26 | 1991-07-30 | Method for packaging meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0604412A1 true EP0604412A1 (en) | 1994-07-06 |
Family
ID=26296556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP91914216A Withdrawn EP0604412A1 (en) | 1990-01-26 | 1991-07-30 | Method for packaging meat |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0604412A1 (en) |
| JP (1) | JPH06509306A (en) |
| GB (3) | GB9001858D0 (en) |
| WO (1) | WO1993002925A1 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6287610B1 (en) | 1991-11-20 | 2001-09-11 | Monfort, Inc. | Method for increasing the tenderness of a meat product |
| US5298270A (en) * | 1992-03-30 | 1994-03-29 | Doug Morgan | Barbecue cooking, processing, packaging and storage system |
| GB9315020D0 (en) * | 1993-07-20 | 1993-09-01 | Sun Valley Poultry | Improvements relating to saleable meat products |
| US6488973B1 (en) | 1998-10-05 | 2002-12-03 | Food Talk, Inc. | Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce |
| FR2837169B1 (en) * | 2002-03-13 | 2004-05-28 | Atria | PROCESS FOR OBTAINING A READY-TO-EAT DISH |
| AU2002952720A0 (en) * | 2002-11-18 | 2002-12-05 | Mars, Incorporated | Packaged Pet Food with Sliced Meat Analogue |
| AU2003283052B2 (en) * | 2002-11-18 | 2007-03-08 | Mars Incorporated | Canned pet food with sliced meat analogue |
| DE20302638U1 (en) | 2002-11-27 | 2003-09-04 | Weisenhorn feine Fleisch- und Wurstwaren GmbH, 86551 Aichach | Shish kebab product ready for heating and is supplied in plastic or aluminum dish with raised section in its base, under which cutlery is packed |
| WO2005070785A1 (en) | 2004-01-08 | 2005-08-04 | Food Talk, Inc. | Flexible microwave cooking pouch containing a raw frozen protein portion and method of making |
| US7750274B2 (en) | 2006-02-10 | 2010-07-06 | Amazing Food Creations, Llc | Frozen food package and method of use |
| US9242780B2 (en) | 2006-02-10 | 2016-01-26 | Provita Cuisine, Llc | Frozen food package and method of use |
| CA2975219C (en) | 2015-02-16 | 2022-02-22 | Mars, Incorporated | Interlocking kibble |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4407833A (en) * | 1979-12-31 | 1983-10-04 | Nutrisearch Company | Whey protein fortified red meat and process for preparation |
| FR2596959B1 (en) * | 1986-04-14 | 1990-11-02 | Cuisinier Snc Petit | PROCESS FOR THE PREPARATION OF ELABORATED FOOD PRODUCTS AND INSTALLATION FOR THE IMPLEMENTATION OF THE PROCESS |
| GB8709993D0 (en) * | 1987-04-28 | 1987-06-03 | Sun Valley Poultry | Food products |
| GB2232572A (en) * | 1989-06-16 | 1990-12-19 | Belamir Ltd | Method of preparing pre-cooked meat dish |
-
1990
- 1990-01-26 GB GB909001858A patent/GB9001858D0/en active Pending
-
1991
- 1991-01-28 GB GB9101808A patent/GB2240253B/en not_active Expired - Fee Related
- 1991-07-30 WO PCT/GB1991/001296 patent/WO1993002925A1/en not_active Application Discontinuation
- 1991-07-30 EP EP91914216A patent/EP0604412A1/en not_active Withdrawn
- 1991-07-30 JP JP3513221A patent/JPH06509306A/en active Pending
-
1994
- 1994-01-26 GB GB9401461A patent/GB2272628A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| See references of WO9302925A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9001858D0 (en) | 1990-03-28 |
| GB2240253A (en) | 1991-07-31 |
| JPH06509306A (en) | 1994-10-20 |
| GB9101808D0 (en) | 1991-03-13 |
| GB2272628A (en) | 1994-05-25 |
| GB9401461D0 (en) | 1994-03-23 |
| WO1993002925A1 (en) | 1993-02-18 |
| GB2240253B (en) | 1994-03-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| 17P | Request for examination filed |
Effective date: 19940226 |
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| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE CH DE DK ES FR IT LI NL SE |
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| 17Q | First examination report despatched |
Effective date: 19950602 |
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| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
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| 18D | Application deemed to be withdrawn |
Effective date: 19951013 |