Ultra-high temperature treatment of low-fat formed meat products
CA 2211690 C · Owner: Utah State University · Inventors: Mendenhall, Von T.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method is disclosed for preparing a surface-pasteurized low-fat, formed , meat product. The method comprises removing surface fat bones, and gristle, and cutting the meat into pieces. The pieces are mechanically tenderized and then mixed with water, salt, and phosphate. The mixture is massaged at 0~ to 15 ~C so that fat is conducted out of the meat and deposited on the wall of the apparatus, and protein is exuded to form a sticky surface on the pieces of meat. The massaged meat is then formed into a selected shape and frozen. The shaped meat is subjected to portion control either before or after freezing. The portions are then partially thawed and the partially thawed portions are …
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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
- Filed December 18, 1995 and granted August 21, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 18, 2015.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 18, 2017.
- 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.