Method of preparing fresh uncured meat products
Abstract
Abstract BODIES OF COOKED FRESH MEAT OF PREDETERMINED UNIFORM SIZE, SHAPE AND WEIGHT SUITABLE FOR SLICING ARE MADE FROM LEAN PRIMAL CUTS OR LEAN CHUNKS OF WHOLE (UNGROUND) UNCOOKED, FRESH (UNCURED) MEAT WITH AT LEAST A SUBSTANIAL PORTION OF THE CHUNKS WEIGHING AT LEAST ABOUT ONEHALF POUND A PIECE AND AT LEAST IN PLACES HAVING A MINIMUM THICKNESS OF ABOUT ONE INCH. SUCH PRIMAL CUTS OR CHUNKS ARE INJECTED WITH A SOLUTION OF EDIBLE POLYPHOSPHATE SALT PRIOR TO BEING MECHANICALLY WORKED UNTIL A TACKY EXUDATE DEVELOPS ON THE MEAT SURFACES. THE MECHANICALLY WORKED PRIMAL CUTS OR CHUNKS ARE PRESSED TOGETHER TO FORM CONSOLIDATED MEAT BODIES OF PREDETERMINED UNIFORM SIZE, SHAPE AND WEIGHT SUITABLE FOR COOKING. INJECTION OF THE SALT FURNISHING THE POLYPHOSPHATE IONS, AS DISTINGUISHED FROM SURFACE TREATMENT THEREWITH, PREVENTS, OR AT LEAST SUBSTANTIALLY REDUCES AND RETARDS, THE RANCIDITY WHICH OTHERWISE WOULD QUICKLY DEVELOP IN THE COOKED FRESH MEAT BODIES ON COOLING.
Inventors
- 👤 John C Bard
- 👤 Floyd C Olson
Bibliographic Details
Claims Analysis
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-07-25 | 1976-01-24 | 1976-07-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-07-25 | 1980-01-24 | 1980-07-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-07-25 | 1984-01-24 | 1984-07-25 | $7700.00 | Window Closed / Lapsed |