US3666488A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for stabilizing meat color and composition therefor
Assignee: Takeda Pharmaceutical Co Ltd
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Filing: 1970-02-25
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Granted: 1972-05-30
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Expires: 1990-02-25
Abstract
Abstract THE MEAT COLOR DEVELOPED BY THE CONVENTIONAL CURING TREATMENT OF MEAT MATERIAL WITH NITRATES AND/OR NITRITES IS STABILIZED BY THE INCORPORATION OF (A) ASCORBIC ACID AND/OR ERYTHORBIC ACID AND (B) ISOCITRIC ACID INTO THE MEAT MATERIAL AT A PH OF 5 TO 7, THE WEIGHT RATIO OF THE INGREDIENT (B) TO THE INFREDIENT (A) BEING 0.2 TO 20. THE MEAT PRODUCTS THUS TREATED MAINTAIN THEIR HIGH QUALITY EVEN ON EXPOSURE TO LIGHT.
Inventors
- 👤 Yukihiro Nakao
- 👤 Seishi Takagi
- 👤 Hiromi Nakatani
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 17:01
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/12; A23B4/02
Claims Analysis
Total Claims: 0
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References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-05-30 | 1975-11-29 | 1976-05-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-05-30 | 1979-11-29 | 1980-05-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-05-30 | 1983-11-29 | 1984-05-30 | $7700.00 | Window Closed / Lapsed |