US3649299A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of limiting the depth of penetration of tenderizing and/or flavoring liquids into meat
Assignee: Individual
•
Filing: 1970-03-17
•
Granted: 1972-03-14
•
Expires: 1990-03-17
Abstract
Abstract The depth to which injected liquids penetrate animal tissue is limited by injecting the liquid in a plurality of streams with the axes of streams positioned to intersect at a focal point located within the tissue or at the surface of the tissue. The impact of the streams against one another causes a dissipation of energy and spreading out of the liquid in the streams thereby reducing further penetration.
Inventors
- 👤 Jeffrey John Sholl
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 04:17
CPC Classifications
A; A22; A22C; A22C17/00; A22C17/0053; A22C9/00; A23; A23L; A23L13/00; A23L13/70; A23L13/72
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
28 words
The method of claim 1 wherein the liquid is expelled from a nozzle and the pressure of the liquid within the nozzle is at least about 1,000 p.s.i.
Claim 2
Dependent Claim
52 words
The process of claim 1 wherein the jet is turned on and off so as to operate periodically and said meat product being moved with respect to the nozzle along a lateral axis while the jet is turned off whereby the meat product is injected at a plurality of laterally spaced points.
Claim 3
Dependent Claim
11 words
The process of claim 1 wherein the liquid is an oil.
References Cited (Backward Citations)
US3436230A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-03-14 | 1975-09-13 | 1976-03-14 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-03-14 | 1979-09-13 | 1980-03-14 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-03-14 | 1983-09-13 | 1984-03-14 | $7700.00 | Window Closed / Lapsed |