US4018935A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Comminuted meat product and method of preparing same
Assignee: Lever Brothers Co
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Filing: 1975-11-13
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Granted: 1977-04-19
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Expires: 1995-11-13
Abstract
Abstract A meat product formed from consolidated comminuted meat, meat anologue or meat, incorporating a proportion of texturized vegetable protein, is improved in respect of heat shrinkage and (in the case of dried meat products) in respect of dehydration/rehydration rates, by incorporating therein a minor proportion of potato pulp.
Inventors
- 👤 Benjamin John Catlin
- 👤 Tegwyn Pierce Williams
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 03:36
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/426; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
33 words
A shaped meat product comprising comminuted meat and 1-10% by weight dried potato pulp based on the wet weight of the meat, wherein said potato pulp has had 75-100% of its starch removed.
Claim 2
Dependent Claim
33 words
A shaped meat product comprising comminuted meat and 1-10% by weight dried potato pulp based on the wet weight of the meat, wherein said potato pulp has had 75-100% of its starch removed.
Claim 3
Dependent Claim
24 words
The product according to claim 1 wherein the dried potato pulp has a ratio of cell wall polysaccharide to starch of at least 1:1.
Claim 4
Dependent Claim
55 words
A dehydrated meat product having a moisture content of less than 10% comprising comminuted meat and about 1-10% by weight dried potato pulp based on the wet weight of meat, wherein said potato pulp has had 75-100% of its starch removed, and said potato pulp being bound within a matrix formed by the comminuted meat.
Claim 5
Dependent Claim
55 words
A dehydrated meat product having a moisture content of less than 10% comprising comminuted meat and about 1-10% by weight dried potato pulp based on the wet weight of meat, wherein said potato pulp has had 75-100% of its starch removed, and said potato pulp being bound within a matrix formed by the comminuted meat.
Claim 6
Dependent Claim
24 words
The product according to claim 3 wherein the dried potato pulp has a ratio of cell wall polysaccharide to starch of at least 1:1.
Claim 7
Independent Claim
43 words
A method for reducing shrinkage of comminuted meat products during heating comprising mixing, prior to heating, comminuted meat and 1-10% by weight dried potato pulp based on the wet weight of meat, wherein said potato pulp has had 75-100% of its starch removed.
Claim 8
Independent Claim
43 words
A method for reducing shrinkage of comminuted meat products during heating comprising mixing, prior to heating, comminuted meat and 1-10% by weight dried potato pulp based on the wet weight of meat, wherein said potato pulp has had 75-100% of its starch removed.
Claim 9
Dependent Claim
24 words
The method according to claim 5 wherein the dried potato pulp has a ratio of cell wall polysaccharide to starch of at least 1:1.
Claim 10
Independent Claim
89 words
A method for reducing the dehydration and rehydration times of a comminuted meat product comprising mixing comminuted meat and about 1-10% by weight of dried potato pulp from which 75-100% of the starch has been removed and which has a ratio of cell wall polysaccharide to starch of at least 1:1, shaping the resulting mixture of meat and pulp, heating the mixture at a temperature sufficient to set the meat protein to a shape-retaining matrix, and drying the shaped product to a stable moisture content of less than 10%.
Claim 11
Independent Claim
89 words
A method for reducing the dehydration and rehydration times of a comminuted meat product comprising mixing comminuted meat and about 1-10% by weight of dried potato pulp from which 75-100% of the starch has been removed and which has a ratio of cell wall polysaccharide to starch of at least 1:1, shaping the resulting mixture of meat and pulp, heating the mixture at a temperature sufficient to set the meat protein to a shape-retaining matrix, and drying the shaped product to a stable moisture content of less than 10%.
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) | 1980-04-18 | 1980-10-18 | 1981-04-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-04-18 | 1984-10-18 | 1985-04-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-04-18 | 1988-10-18 | 1989-04-19 | $7700.00 | Window Closed / Lapsed |