Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish
CA 1121648 B · Owner: Transfresh Corporation · Inventors: Woodruff, Richard E.; Silliker, John H.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
By, Richard E. Woodruff, and, John H. Silliker ABSTRACT, Good color in fresh meat, fresh poultry,and fresh fish is established and maintained by subjecting such meat poultry, and fish to an atmosphere containing a low oxygen concentration to convert oxymyoglobin on the surface of the meat and poultry to reduced myoglobin, and both oxymyoglobin and oxyhemoglobin in fish to reduced myoglobin/hemoglobin respectively, then, subjecting the fresh meat fresh poultry and fresh fish to a modified atmosphere containing a small amount of carbon monoxide to convert the reduced myoglobin to carboxymyoglobin to a depth of not more than about 0.375 inch below the surface of the meat and poultry, and to …
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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 December 23, 1980. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended December 23, 1997.
- 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.