Method for the treatment and long-term preservation of meat products without a cold chain
CA 2548060 C · Owner: Inta Instituto Nacional De Tecnologia Agropecuaria · Inventors: Masana Rinero, Marcelo; Curutchet Ferreira, Pablo Roman; Sanchez Danguise, Guillermo
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution containing the necessary concentration of ClNa in order to reach up to a maximum of 20 % of the weight of the meat piece; massaging the meat for a period of between 8 and 24 hours at a pressure of between 10 and 15" Hg and temperatures of between 0 and 3 ~C; inserting each piece into a hermeticallysealed bag and subjecting the batch of meat cuts thus packaged to a process involving cooking in hot water until a temperature of between 70 and 85 ~C has …
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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 7, 2004 and granted May 22, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 7, 2024.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
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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.