Patent US2955042A successfully refreshed from Google Patents.
US2955042A
Expired / Lapsed
US
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Method of curing meat and composition therefor
Assignee: Williams-Mcwilliams Ind Inc
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Filing: 1957-04-03
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Granted: 1960-10-04
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Expires: 1977-04-03
Abstract
No abstract record available.
Inventors
- 👤 Firor Frank Howard
- 👤 Jean E Hanache
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 21:55
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/14; A23B4/18; A23B4/20; A23B4/02
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
131 words
THE PROCESS OF CURING MEAT TO IMPART THERETO A CURED COLOR AND A PALATABLE SALTY TASTE, WITHOUT USING SODIUM CHLORIDE IN SAID PROCESS, WHICH COMPRISES CURING THE MEAT WITH A SODIUM-FREE CURING COMPOSITION COMPRISING A MIXTURE OF A CHOLINE SALT, POTASSIUM CHLORIDE, AND A SMALL AMOUNT OF SODIUM-FREE SALT SELECTED FROM THE GROUP CONSISTING OF NITRATE, NITRITE, AND MIXTURES THEREOF, SAID SELECTED SALT BEING PRESENT IN A SUFFICIENT AMOUNT TO IMPART TO THE CURED MEAT A COLOR NORMALLY ASSOCIATED WITH PROCESSED MEAT, SAID CHOLINE SALT AND POTASSIUM CHLORIDE EACH BEING PRESENT IN AN ADEQUATE AMOUNT AND IN AMOUNTS RELATIVE TO ONE ANOTHER AND RELATIVE TO THE TIME AND TEMPERATURE OF CURE TO IMPART TO THE MEAT A SALTY TASTE COMPARABLE TO THAT IMPARTED BY USING SODIUM CHLORIDE IN THE CURING COMPOSITION.
Claim 2
Dependent Claim
131 words
THE PROCESS OF CURING MEAT TO IMPART THERETO A CURED COLOR AND A PALATABLE SALTY TASTE, WITHOUT USING SODIUM CHLORIDE IN SAID PROCESS, WHICH COMPRISES CURING THE MEAT WITH A SODIUM-FREE CURING COMPOSITION COMPRISING A MIXTURE OF A CHOLINE SALT, POTASSIUM CHLORIDE, AND A SMALL AMOUNT OF SODIUM-FREE SALT SELECTED FROM THE GROUP CONSISTING OF NITRATE, NITRITE, AND MIXTURES THEREOF, SAID SELECTED SALT BEING PRESENT IN A SUFFICIENT AMOUNT TO IMPART TO THE CURED MEAT A COLOR NORMALLY ASSOCIATED WITH PROCESSED MEAT, SAID CHOLINE SALT AND POTASSIUM CHLORIDE EACH BEING PRESENT IN AN ADEQUATE AMOUNT AND IN AMOUNTS RELATIVE TO ONE ANOTHER AND RELATIVE TO THE TIME AND TEMPERATURE OF CURE TO IMPART TO THE MEAT A SALTY TASTE COMPARABLE TO THAT IMPARTED BY USING SODIUM CHLORIDE IN THE CURING COMPOSITION.
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) | 1963-10-04 | 1964-04-04 | 1964-10-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1967-10-04 | 1968-04-04 | 1968-10-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1971-10-04 | 1972-04-04 | 1972-10-04 | $7700.00 | Window Closed / Lapsed |