Improved method for browning precooked, whole muscle meat products
CA 2340345 A1 · Owner: Singh, Prem S. · Inventors: Singh, Prem S.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown color to a whole muscle meat product by coating at least a portion of the surface of a whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.
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 3, 1999. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended May 3, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 3, 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
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.