US3051579A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of curing meat
Assignee: Merck and Co Inc
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Filing: 1960-09-09
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Granted: 1962-08-28
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Expires: 1980-09-09
Abstract
No abstract record available.
Inventors
- 👤 Paul A Hammes
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 15:11
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/02; A23B4/023; A23B4/0235
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
88 words
A METHOD OF CURING MEAT TO ACCELERATE THE RATE OF CURING OBTAINED WITH A NITRIC-OXIDE PRODUCING CURING MEDIUM, WHICH COMPRISES CONTACTIG THE MEAT ALONG WITH THE CURING MEDIUM WITH AT LEAST 0.015% OF A COMPOUND SELECTED FROM THE GROUP CONSISTING OF AN ACIDIC A-HYDROXY CARBONYL COMPOND AND ITS SALTS AND ESTERS BASED ON THE WEIGHT OF THE MEAT, SAID ACIDIC A-HYDROXY CARBONYL COMPOUND, SALTS AND ESTERS THEREOF, HAVING THE PROPERTY OF REARRANGING TO FORM AN ACIDIC WATER SOLUBLE ENEDIOL COMPOUND AT A PH OF ABOUT 5 TO 8.5.
Claim 2
Independent Claim
88 words
A METHOD OF CURING MEAT TO ACCELERATE THE RATE OF CURING OBTAINED WITH A NITRIC-OXIDE PRODUCING CURING MEDIUM, WHICH COMPRISES CONTACTIG THE MEAT ALONG WITH THE CURING MEDIUM WITH AT LEAST 0.015% OF A COMPOUND SELECTED FROM THE GROUP CONSISTING OF AN ACIDIC A-HYDROXY CARBONYL COMPOND AND ITS SALTS AND ESTERS BASED ON THE WEIGHT OF THE MEAT, SAID ACIDIC A-HYDROXY CARBONYL COMPOUND, SALTS AND ESTERS THEREOF, HAVING THE PROPERTY OF REARRANGING TO FORM AN ACIDIC WATER SOLUBLE ENEDIOL COMPOUND AT A PH OF ABOUT 5 TO 8.5.
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) | 1965-08-27 | 1966-02-26 | 1966-08-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1969-08-27 | 1970-02-26 | 1970-08-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1973-08-27 | 1974-02-26 | 1974-08-28 | $7700.00 | Window Closed / Lapsed |