Stabilization of cooked meat compositions using whey from nisin-producing cultures
CA 2281102 A1 · Owner: Nauth, Kaiser Rajinder · Inventors: Roman, Michael Gerard; Ruffie, Debora Diane; Nauth, Kaiser Rajinder
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and raisin-containing whey. The raisin-containing whey is, prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value, between about 6.2 and about 2.0 and a whey and curd mixture is formed and, separating the whey from the whey and curd mixture to give the separated whey which, is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat that includes preparing a composition, including meat and nisin-containing whey and cooking the …
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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 August 30, 1999. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended August 30, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 30, 2021.
- 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
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Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.