US2945766A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of fermenting meat products and composition therefor
Assignee: Merck and Co Inc
•
Filing: 1957-04-29
•
Granted: 1960-07-19
•
Expires: 1977-04-29
Abstract
No abstract record available.
Inventors
- 👤 Chaiet Louis
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 20:40
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/40; A23L13/45
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
64 words
THE METHOD OF FERMENTING MEAT PRODUCTS WHICH INVOLVES ADDING A BACTERIAL FERMENTATIVE CULTURE TO THE MEAT UP TO 1/4% OF THE MEAT, TOGETHER WITH A MANGANESE SALT, THE MANGANESE BEING PRESENT IN THE AMOUNT OF AT LEAST 0.5% OF THE WEIGHT OF THE CULTURE BUT LESS THAN 4% AND ADDING HEAT TO KEEP AT A TEMPERATURE OF 80*-110*F. UNTIL THE DESIRED TASTE IS OBTAINED.
Claim 2
Independent Claim
64 words
THE METHOD OF FERMENTING MEAT PRODUCTS WHICH INVOLVES ADDING A BACTERIAL FERMENTATIVE CULTURE TO THE MEAT UP TO 1/4% OF THE MEAT, TOGETHER WITH A MANGANESE SALT, THE MANGANESE BEING PRESENT IN THE AMOUNT OF AT LEAST 0.5% OF THE WEIGHT OF THE CULTURE BUT LESS THAN 4% AND ADDING HEAT TO KEEP AT A TEMPERATURE OF 80*-110*F. UNTIL THE DESIRED TASTE IS OBTAINED.
References Cited (Backward Citations)
US2225783A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1963-07-19 | 1964-01-18 | 1964-07-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1967-07-19 | 1968-01-18 | 1968-07-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1971-07-19 | 1972-01-18 | 1972-07-19 | $7700.00 | Window Closed / Lapsed |