Dna markers for meat tenderness
CA 2437583 C · Owner: Barendse, William John · Inventors: Barendse, William John
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for assessing the tenderness of meat from an animal comprising the , step of testing the animal for the presence or absence of a genetic marker selected from the group consisting of: (1) an allele of the gene encoding calpastatin (CAST) associated with peak-force variation or genetic variation located other than in the CAST gene which shows allelic association with the CAST allele; and (2) an allele of the gene encoding lysyl oxidase (LOX) associated with intron compression of the semitendinous muscle or genetic variation located other than in the LOX gene which shows allelic association with the LOX allele.
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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 February 8, 2002 and granted July 9, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 8, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 8, 2024.
- 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.