US3255022A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Meat curing composition and method for curing meat therewith
Assignee: Merck and Co Inc
•
Filing: 1963-08-07
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Granted: 1966-06-07
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Expires: 1983-08-07
Abstract
No abstract record available.
Inventors
- 👤 David F Hinkley
- 👤 Humphreys Thomas William
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 07:15
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/02; A23B4/023; A23B4/0235
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
41 words
A MEAT CURING PREPARATION INCLUDING SODIUM CHLORIDE, NITRIC OXIDE-PRODUCING MEDIUM, AND A SUFFICIENT AMOUNT OF DIALURIC ACID TO ACCELERATE THE MEAT CURE AND STABILIZE THE CURE COLOR, SAID MEAT CURING PREPARATION HAVING A PH RANGE OF ABOUT 5.0 TO ABOUT 8.5.
Claim 2
Dependent Claim
41 words
A MEAT CURING PREPARATION INCLUDING SODIUM CHLORIDE, NITRIC OXIDE-PRODUCING MEDIUM, AND A SUFFICIENT AMOUNT OF DIALURIC ACID TO ACCELERATE THE MEAT CURE AND STABILIZE THE CURE COLOR, SAID MEAT CURING PREPARATION HAVING A PH RANGE OF ABOUT 5.0 TO ABOUT 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) | 1969-06-06 | 1969-12-06 | 1970-06-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-06-06 | 1973-12-06 | 1974-06-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-06-06 | 1977-12-06 | 1978-06-07 | $7700.00 | Window Closed / Lapsed |