US3867558A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preserving red color in fresh raw uncured red meats
Assignee: Armour Food Co
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Filing: 1974-03-11
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Granted: 1975-02-18
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Expires: 1994-03-11
Abstract
Abstract A process for preserving the bright red color of fresh raw uncured red meat by incorporating into the meat a special gammapyrone and storing the meat at a refrigerated temperature for a period of at least twenty-four hours, the special gamma-pyrone being 3-hydroxy-2-methyl-gamma-pyrone or 3-hydroxy-2-ethyl-gammapyrone or 5-hydroxy-2-methyl-gamma-pyrone or mixtures thereof. Also meats having a bright red color and containing said special gamma-pyrone for inhibiting change in color.
Inventors
- 👤 Kunito Sato
- 👤 Harold K Herring
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 22:41
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/14; A23B4/18; A23B4/20
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
67 words
IN A METHOD FOR PRODUCING TUBULAR WAFFLE SHAPER BY WINDPRESERVE THE RED COLOR OF SAID MEAT DURING A STORAGE PERIOD OF 24 HOURS OR MORE, THE STEP OF INTRODUCING INTO SAID MEAT FROM 0.01 TO 0.50 PERCENT BY WEIGHT OF A GAMMA-PYRONE SELECTED FROM THE CLASS CONSISTING OF 3-HYDROXY-2-METHYL-GAMMAPYRONE, 3-HYDROXY-2-ETHYL-GAMMA-PYRONE, 5-HYDROXY-2METHYL-GAMMA-PYRONE AND MIXTURES THEREOF, WHEREBY SAID GAMMA-PYRONE ACTS TO SUBSTANTIALLY PRESERVED SAID RED COLOR DURING SAID PERIOD.
Claim 2
Dependent Claim
67 words
IN A METHOD FOR PRODUCING TUBULAR WAFFLE SHAPER BY WINDPRESERVE THE RED COLOR OF SAID MEAT DURING A STORAGE PERIOD OF 24 HOURS OR MORE, THE STEP OF INTRODUCING INTO SAID MEAT FROM 0.01 TO 0.50 PERCENT BY WEIGHT OF A GAMMA-PYRONE SELECTED FROM THE CLASS CONSISTING OF 3-HYDROXY-2-METHYL-GAMMAPYRONE, 3-HYDROXY-2-ETHYL-GAMMA-PYRONE, 5-HYDROXY-2METHYL-GAMMA-PYRONE AND MIXTURES THEREOF, WHEREBY SAID GAMMA-PYRONE ACTS TO SUBSTANTIALLY PRESERVED SAID RED COLOR DURING SAID PERIOD.
Claim 3
Dependent Claim
87 words
In a process for treating fresh raw uncured red meat to preserve the red color thereof, the steps of introducing into said meat from 0.01 to 0.50 percent by weight of a gamma-pyrone compound selected from a class consisting of 3-hydroxy-2-methyl-gamma-pyrone, 3-hydroxy-2-ethyl-gamma pyrone, 5-hydroxy-2-methyl-gamma-pyrone and mixtures thereof, and storing said meat into which said gamma-pyrone has been introduced at a temperature of from 30* to 60*F. for a period of at least 24 hours, whereby said gamma-pyrone acts to substantially preserve said red color during said period.
Claim 4
Dependent Claim
87 words
In a process for treating fresh raw uncured red meat to preserve the red color thereof, the steps of introducing into said meat from 0.01 to 0.50 percent by weight of a gamma-pyrone compound selected from a class consisting of 3-hydroxy-2-methyl-gamma-pyrone, 3-hydroxy-2-ethyl-gamma pyrone, 5-hydroxy-2-methyl-gamma-pyrone and mixtures thereof, and storing said meat into which said gamma-pyrone has been introduced at a temperature of from 30* to 60*F. for a period of at least 24 hours, whereby said gamma-pyrone acts to substantially preserve said red color during said period.
Claim 5
Dependent Claim
13 words
A process as set forth in claim 2 wherein said gamma-pyrone is 3-hydroxY-2-methyl-gamma-pyrone.
Claim 6
Dependent Claim
13 words
A process as set forth in claim 2 wherein said compound is 3-hydroxy-2-ethyl-gamma-pyrone.
Claim 7
Dependent Claim
13 words
A process as set forth in claim 2 wherein said compound is 5-hydroxy-2-methyl-gamma-pyrone.
Claim 8
Dependent Claim
16 words
A process as set forth in claim 2 in which said temperature is 30* to 45*F.
Claim 9
Dependent Claim
14 words
A process as set forth in claim 2 in which said meat is comminuted.
Claim 10
Dependent Claim
22 words
A process as set forth in claim 2 wherein said compound is applied in aqueous solution to the surface of said meat.
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) | 1978-02-17 | 1978-08-19 | 1979-02-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-02-17 | 1982-08-19 | 1983-02-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-02-17 | 1986-08-19 | 1987-02-18 | $7700.00 | Window Closed / Lapsed |