Process for manufacturing bacon
CA 1059821 A · Owner: Peter Eckrich And Sons · Inventors: Draudt, Howard N.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process of manufacturing bacon so that upon, subsequent frying, the formation of N-Nitrosopyrrolidine a, known carcinogen, is minimized. The method consists of the steps of curing pork bellies, applying smoke to the cured pork bellies at a temperature of 125°F. or less heat treating the, bacon to fix color at a temperature whereat the collagen substrate is not activated and thus enzyme action favoring the formation of N-Nitrosopyrrolidine is eliminated or minimized and chilling, and slicing the bacon. The preferred range of heat treatment is 122-125°F.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted August 7, 1979. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended August 7, 1996.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.