Processing of poultry
CA 2016939 C · Owner: Reynolds, Martin M. · Inventors: Donohue, Stephen F.; Reynolds, Martin M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Scalded, defeathered and eviscerated poultry is exposed to a cryogen atmosphere at a temperature of about -30°F. or below, by moving the poultry for about 5 minutes through an atmosphere created by expanding liquid cryogen to create a blizzard of cryogen snow and vapor. The skin and a part of the meat immediately therebeneath is chilled to form a soft outer crust, and the crusted poultry is equilibrated in a cold zone until the carcass reaches 40°F. or below. The crust may be created while the carcasses move along an endless belt in a freezer enclosure while fans and liquid cryogen spray nozzles create the blizzard of snow. The crusted poultry may be sprayed with water during equilibration …
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
- Filed May 16, 1990 and granted April 15, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 16, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 16, 2012.
- 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.