US2812261A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Composition and method for inhibiting color changes of cured meat products
Assignee: Meat Industry Suppliers Inc
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Filing: 1956-04-12
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Granted: 1957-11-05
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Expires: 1976-04-12
Abstract
No abstract record available.
Inventors
- 👤 Wasserman Morris
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 06:28
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/02; A23B4/023
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
66 words
A SYNERGISTIC ADDITIVE FOR INCORPORATING INTO CURING PREPARATIONS TO PRESERVE THE COLOR OF THE RESULTING CURED MEAT WHICH COMPRISES SODIUM ASCORBATE AND PHOSPHATE FROM THE GROUP CONSISTING OF SODIUM TRIPOLYPHOSPHATE, SEDIUM METAPHOSPHATE ADJUSTED TO A PH BETWEEN ABOUT 8.5 AND 9.5 WITH TRISODIUM PHOSPHATE, AND MIXTURES THEREOF, SAID ASCORBATE AND PHOSPHATE BEING PRESENT IN A RATIO BY WEIGHT OF BETWEEN ABOUT 1:9 AND ABOUT 1:9 RESPECTIVELY.
Claim 2
Dependent Claim
66 words
A SYNERGISTIC ADDITIVE FOR INCORPORATING INTO CURING PREPARATIONS TO PRESERVE THE COLOR OF THE RESULTING CURED MEAT WHICH COMPRISES SODIUM ASCORBATE AND PHOSPHATE FROM THE GROUP CONSISTING OF SODIUM TRIPOLYPHOSPHATE, SEDIUM METAPHOSPHATE ADJUSTED TO A PH BETWEEN ABOUT 8.5 AND 9.5 WITH TRISODIUM PHOSPHATE, AND MIXTURES THEREOF, SAID ASCORBATE AND PHOSPHATE BEING PRESENT IN A RATIO BY WEIGHT OF BETWEEN ABOUT 1:9 AND ABOUT 1:9 RESPECTIVELY.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1960-11-04 | 1961-05-06 | 1961-11-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1964-11-04 | 1965-05-06 | 1965-11-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1968-11-04 | 1969-05-06 | 1969-11-05 | $7700.00 | Window Closed / Lapsed |