Patent US3897572A successfully refreshed from Google Patents.
US3897572A
Expired / Lapsed
US
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Formed meat product
Assignee: Star Kist Foods Inc
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Filing: 1973-05-16
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Granted: 1975-07-29
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Expires: 1993-05-16
Abstract
Abstract A method for making a simulated fat-marbled formed meat chunk by comminuting meat and meat by-products and admixing the same with from about 5 to about 50 percent by weight of a moisture binding agent to form a red meat portion; grinding and emulsifying a second portion of meat and meat by-products and admixing the same with about 5 to about 50 percent by weight of a moisture binding agent and about 0.5 to about 10 percent by weight of a white food coloring agent, to form a white meat portion; forming a heterogeneous admixture of red and white meat portions by blending a major part of said red meat portion with a minor part of said white meat portion until said red meat portion is webbed with said white meat portion; extruding said heterogeneous admixture into a desired form cooking said extrudate, and dividing the cooked extrudate to the desired size.
Inventors
- 👤 Norman S Riggs
- 👤 Felicisimo S Sarno
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 22:17
CPC Classifications
A; A23; A23K; A23K10/00; A23K10/20; A23L; A23L13/00; A23L13/06; A23L13/40; A23L13/42; A23L13/60; A23L13/67; Y; Y10; Y10S; Y10S426/00; Y10S426/802; Y10S426/805
Claims Analysis
Total Claims: 37
Claim 1
Independent Claim
67 words
PREPARING A RED MEAT PORTION BY COMMUNICATING RED MEAT AND RED MEAT BY-PRODUCTS AND ADMIXING THE SAME WITH A MOISTURE BINDING AGENT SELECTED FROM THE CLASS CONSISTING OF WHEAT GLUTEN, SOYA PROTEIN, POWDERED EGG AND MIXTURES THEREOF IN AN AMOUNT FROM ABOUT 5 TO ABOUT 50 WEIGHT PERCENT AND SUFFICIENT TO ABSORB THE NATURAL JUCES OF THE MEAT RELEASED DURING COOKING TO FORM SAID RED MEAT PORTION,
Claim 2
Dependent Claim
67 words
PREPARING A RED MEAT PORTION BY COMMUNICATING RED MEAT AND RED MEAT BY-PRODUCTS AND ADMIXING THE SAME WITH A MOISTURE BINDING AGENT SELECTED FROM THE CLASS CONSISTING OF WHEAT GLUTEN, SOYA PROTEIN, POWDERED EGG AND MIXTURES THEREOF IN AN AMOUNT FROM ABOUT 5 TO ABOUT 50 WEIGHT PERCENT AND SUFFICIENT TO ABSORB THE NATURAL JUCES OF THE MEAT RELEASED DURING COOKING TO FORM SAID RED MEAT PORTION,
Claim 3
Independent Claim
11 words
A METHOD FOR MAKING A SIMULATED FAT-MARBLED FORMED MEAT CHUNK COMPRISING,
Claim 4
Independent Claim
11 words
A METHOD FOR MAKING A SIMULATED FAT-MARBLED FORMED MEAT CHUNK COMPRISING,
Claim 5
Dependent Claim
85 words
PREPARING A WHITE MEAT PORTION BY COMMINUTING A A SECOND PORTION OF MEAT AND MAT BY-PRODUCTS AND ADMIXING THE SAME WITH A MOISTURE BINDING AGENT SELECTED FROM THE CLASS CONSISTING OF WHEAT GLUTEN, SOYA PROTEIN, POWDERED EGG AND MIXTURES THEREOF IN AN AMOUNT FROM ABOUT 5 TO ABOUT 50 WEIGHT PERCENT AND SUFFICIENT TO ABSORB THE NATURAL JUICES OF THE MEAT RELEASED DURING COOKING AND ABOUT 0.5 TO ABOUT 10 PERCENT BY WEIGHT OF A WHITE FOOD COLORING AGENT TO FORM A WHITE MEAT PORTION,
Claim 6
Dependent Claim
85 words
PREPARING A WHITE MEAT PORTION BY COMMINUTING A A SECOND PORTION OF MEAT AND MAT BY-PRODUCTS AND ADMIXING THE SAME WITH A MOISTURE BINDING AGENT SELECTED FROM THE CLASS CONSISTING OF WHEAT GLUTEN, SOYA PROTEIN, POWDERED EGG AND MIXTURES THEREOF IN AN AMOUNT FROM ABOUT 5 TO ABOUT 50 WEIGHT PERCENT AND SUFFICIENT TO ABSORB THE NATURAL JUICES OF THE MEAT RELEASED DURING COOKING AND ABOUT 0.5 TO ABOUT 10 PERCENT BY WEIGHT OF A WHITE FOOD COLORING AGENT TO FORM A WHITE MEAT PORTION,
Claim 7
Dependent Claim
60 words
comminuting a second portion of meat and meat by-products and admixing the same with wheat gluten in an amount from about 5 to about 20percent by weight and sufficient to absorb the natural juices of the meat released during cooking and about 1 to about 10 percent by weight of white food coloring agent to form a white meat portion;
Claim 8
Dependent Claim
60 words
comminuting a second portion of meat and meat by-products and admixing the same with wheat gluten in an amount from about 5 to about 20percent by weight and sufficient to absorb the natural juices of the meat released during cooking and about 1 to about 10 percent by weight of white food coloring agent to form a white meat portion;
Claim 9
Dependent Claim
18 words
The method of claim 1 having the additional step of canning and retorting the simulated fat-marbled meat chunks.
Claim 10
Dependent Claim
84 words
preparing a white meat portion by comminuting a a second portion of meat and meat by-products and admixing the same with a moisture binding agent selected from the class consisting of wheat gluten, soya protein, powdered egg and mixtures thereof in an amount from about 5 to about 50 weight percent and sufficient to absorb the natural juices of the meat released during cooking and about 0.5 to about 10percent by weight of a white food coloring agent to form a white meat portion;
Claim 11
Dependent Claim
84 words
preparing a white meat portion by comminuting a a second portion of meat and meat by-products and admixing the same with a moisture binding agent selected from the class consisting of wheat gluten, soya protein, powdered egg and mixtures thereof in an amount from about 5 to about 50 weight percent and sufficient to absorb the natural juices of the meat released during cooking and about 0.5 to about 10percent by weight of a white food coloring agent to form a white meat portion;
Claim 12
Dependent Claim
13 words
The method of claim 1 wherein the white food coloring agent is TiO2.
Claim 13
Dependent Claim
42 words
forming a heterogeneous admixture of said red and white meat portions by blending a major part of said red meat portion with a minor part of said white meat portion until said red meat portion is webbed with said white meat portion;
Claim 14
Dependent Claim
42 words
forming a heterogeneous admixture of said red and white meat portions by blending a major part of said red meat portion with a minor part of said white meat portion until said red meat portion is webbed with said white meat portion;
Claim 15
Dependent Claim
41 words
FORMING A HETEROGENEOUS ADMIXTURE OF SAID RED AND WHITE MEAT PORTIONS BY BLENDING MAJOR PART OF SAID RED MEAT PORTION WITH A MINOR PART OF SAID WHITE MEAT PORTION UNTIL SAID RED MEAT PORTION IS WEBBED WITH SAID WHITE MEAT PORTION,
Claim 16
Dependent Claim
41 words
FORMING A HETEROGENEOUS ADMIXTURE OF SAID RED AND WHITE MEAT PORTIONS BY BLENDING MAJOR PART OF SAID RED MEAT PORTION WITH A MINOR PART OF SAID WHITE MEAT PORTION UNTIL SAID RED MEAT PORTION IS WEBBED WITH SAID WHITE MEAT PORTION,
Claim 17
Dependent Claim
4 words
EXTRUDING SAID HETEROGENEOUS ADMIXTURE,
Claim 18
Dependent Claim
4 words
EXTRUDING SAID HETEROGENEOUS ADMIXTURE,
Claim 19
Dependent Claim
23 words
The method of claim 1 wherein the heterogeneous admixture is extruded into sheets having a thickness between about 1/4 and about 3 inches.
Claim 20
Dependent Claim
4 words
extruding said heterogeneous admixture;
Claim 21
Dependent Claim
4 words
extruding said heterogeneous admixture;
Claim 22
Dependent Claim
4 words
cooking said extrudate; and
Claim 23
Dependent Claim
4 words
cooking said extrudate; and
Claim 24
Dependent Claim
33 words
The method of claim 1 wherein the red meat portion and the white meat portion are blended in a ratio of about 8:1 to about 2:1 red meat portion to white meat portion.
Claim 25
Dependent Claim
4 words
COOKING ASID EXTRUDATE, AND
Claim 26
Dependent Claim
4 words
COOKING ASID EXTRUDATE, AND
Claim 27
Dependent Claim
24 words
The method of claim 2 having the additional step of adding up to about 75percent by weight of the formed meat product of gravy.
Claim 28
Dependent Claim
6 words
DIVIDING THE COOKED EXTRUDATE INTO CHUNKS.
Claim 29
Dependent Claim
6 words
DIVIDING THE COOKED EXTRUDATE INTO CHUNKS.
Claim 30
Dependent Claim
6 words
dividing the cooked extrudate into chunks.
Claim 31
Dependent Claim
6 words
dividing the cooked extrudate into chunks.
Claim 32
Dependent Claim
28 words
The method of claim 1 wherein said red meat and red meat by-products comprise meat and from 0.05 to 0.3 weight percent of an added red coloring agent.
Claim 33
Independent Claim
10 words
A method for making a simulated, fat-marbled meat chunk comprising:
Claim 34
Independent Claim
10 words
A method for making a simulated, fat-marbled meat chunk comprising:
Claim 35
Dependent Claim
13 words
The method of claim 8 wherein the white food coloring agent if TiO2.
Claim 36
Dependent Claim
23 words
The method of claim 8 wherein the red and white meat portions in step 3 are at a temperature between 25* and 35*F.
Claim 37
Dependent Claim
28 words
The method of claim 8 wherein said red meat and red meat by-products comprise meat and from 0.05 to 0.3 weight percent of an added red coloring agent.
References Cited (Backward Citations)
US2761786A
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US2802737A
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US3100710A
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US3372654A
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US3290152A
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US3380832A
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US3574633A
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US3416931A
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US3765902A
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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) | 1978-07-28 | 1979-01-27 | 1979-07-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-07-28 | 1983-01-27 | 1983-07-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-07-28 | 1987-01-27 | 1987-07-29 | $7700.00 | Window Closed / Lapsed |