US3003883A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of curing fresh meat products
Assignee: FIRST SPICE Manufacturing CORP
•
Filing: 1958-04-28
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Granted: 1961-10-10
•
Expires: 1978-04-28
Abstract
No abstract record available.
Inventors
- 👤 Irwin F Levy
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 17:25
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/02; A23B4/023
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
54 words
IN THE CURING OF FLESH MEAT PRODUCTS THE METHOD OF INCREASING THE YIELD THEREOF WHICH COMPRISES CURING THE MEAT WITH A COMBINATION CONSISTING ESSENTIALLY OF CONVENTIONAL CURING INGREDIENTS AND A WATER-SOLUBLE EDIBLE MAGNESIUM COMPOUND WHEREOF THE MAGNESIUM COMPOUND IMPARTS A MAGNESIUM CONTENT TO THE CURED MEAT IN THE APPROXIMATE RANGE OF 0.0075 TO 0.5%.
Claim 2
Dependent Claim
54 words
IN THE CURING OF FLESH MEAT PRODUCTS THE METHOD OF INCREASING THE YIELD THEREOF WHICH COMPRISES CURING THE MEAT WITH A COMBINATION CONSISTING ESSENTIALLY OF CONVENTIONAL CURING INGREDIENTS AND A WATER-SOLUBLE EDIBLE MAGNESIUM COMPOUND WHEREOF THE MAGNESIUM COMPOUND IMPARTS A MAGNESIUM CONTENT TO THE CURED MEAT IN THE APPROXIMATE RANGE OF 0.0075 TO 0.5%.
References Cited (Backward Citations)
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Cited
US868566A
Cited
US1998179A
Cited
US2031243A
Cited
GB554025A
Cited
US2355548A
Cited
US2528204A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1964-10-09 | 1965-04-10 | 1965-10-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1968-10-09 | 1969-04-10 | 1969-10-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1972-10-09 | 1973-04-10 | 1973-10-10 | $7700.00 | Window Closed / Lapsed |