Method of reconstituting meat
CA 2334967 A1 · Owner: Glidden, Peter H. · Inventors: Glidden, Peter H.; Liberman, Barnet L.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of reconstituting meat from trims of fish poultry, pork, beef or the , like. The method includes the steps of freezing the trims defrosting the , trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22~ and -46 ~F and includes at least 0.005 % by weight of cruciferous oil such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together even , during normal cooking conditions.
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 June 12, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended June 12, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 12, 2020.
- 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.