US4056639A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preserving red color in fresh red meats
Assignee: Presto Products Inc
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Filing: 1976-07-09
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Granted: 1977-11-01
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Expires: 1996-07-09
Abstract
Abstract The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.
Inventors
- 👤 Eckhard C. A. Schwarz
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 09:23
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/14; A23B4/18; A23B4/20; Y; Y10; Y10S; Y10S264/00; Y10S264/08; Y10S264/47
Claims Analysis
Total Claims: 20
Claim 1
Independent Claim
55 words
A process for treating fresh red meat to preserve the red color of the meat comprising the step of introducing into the meat a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof, in an amount sufficient to stabilize the red color of the meat.
Claim 2
Dependent Claim
55 words
A process for treating fresh red meat to preserve the red color of the meat comprising the step of introducing into the meat a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof, in an amount sufficient to stabilize the red color of the meat.
Claim 3
Dependent Claim
36 words
A process according to claim 1 wherein the amount of said color preservative introduced into the meat is within the range of about 0.02 to about 0.5 g per 1 square foot surface of the meat.
Claim 4
Dependent Claim
21 words
A process according to claim 2 wherein said compound is applied as an aqueous solution to the surface of the meat.
Claim 5
Dependent Claim
32 words
A process according to claim 2 wherein the amount of said color preservative is within the range of about 0.05 to about 0.2 g per 1 square foot surface of the meat.
Claim 6
Dependent Claim
82 words
A process according to claim 1 wherein said color preservative is incorporated into a sheet of material selected from the group consisting of an open-celled, microporous, thermoplastic, polymeric film having an internal surface area of at least 0.5 m 2 /g and a porous meat interleaf paper in an amount within the range of about 0.25 to about 10 weight %, based on the weight of said material, and said sheet is placed in direct contact with the surface of the meat.
Claim 7
Dependent Claim
33 words
A process according to claim 5 wherein said material is an open-celled, microporous, thermoplastic, polymeric film having an internal surface area within the range of about 2 to about 10 m 2 /g.
Claim 8
Dependent Claim
30 words
A process according to claim 6 wherein the amount of said color preservative incorporated into said polymeric film is within the range of about 0.5 to about 3 weight %.
Claim 9
Dependent Claim
17 words
A process according to claim 7 wherein said film is formed by extrusion and fibrillated after extrusion.
Claim 10
Dependent Claim
64 words
A sheet of material selected from the group consisting of an open-celled, microporous, thermoplastic, polymeric film having an internal surface area of at least 0.5 m 2 /g and a porous meat interleaf paper containing from about 0.25 to about 10 weight % of a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof.
Claim 11
Dependent Claim
64 words
A sheet of material selected from the group consisting of an open-celled, microporous, thermoplastic, polymeric film having an internal surface area of at least 0.5 m 2 /g and a porous meat interleaf paper containing from about 0.25 to about 10 weight % of a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof.
Claim 12
Dependent Claim
32 words
A sheet according to claim 9 wherein said material is an open-celled, microporous, thermoplastic, polymeric film having a surface area within the range of about 2 to about 10 m 2 /g.
Claim 13
Dependent Claim
40 words
A sheet according to claim 9 wherein said material is an extruded thermoplastic, fibrillatable, polymeric film which, after extrusion, has been fibrillated to form an open-celled structure wherein from about 5 to about 70% of the total volume is voids.
Claim 14
Dependent Claim
19 words
A sheet according to claim 11 wherein the voids are about 20 to about 40% of the total volume.
Claim 15
Dependent Claim
53 words
A sheet according to claim 11 wherein the thermoplastic polymeric composition from which said film is extruded comprises about 50 to about 90 parts by weight polypropylene, polyethylene, or mixtures thereof, about 5 to about 50 parts by weight polystyrene, and about 1 to about 20 parts by weight of an inorganic filler.
Claim 16
Independent Claim
98 words
A method for making a meat interleaf material comprising the steps of admixing a fibrillatable, film-forming resinous polymeric composition and a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof, the amount of said color preservative being within the range of about 0.25 to about 10 weight %, based on the weight of said polymeric composition; extruding the resultant admixture into a thin film; and fibrillating the extruded film to form an open-celled, microporous structure wherein from about 5 to about 70% of the total volume is voids.
Claim 17
Independent Claim
98 words
A method for making a meat interleaf material comprising the steps of admixing a fibrillatable, film-forming resinous polymeric composition and a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof, the amount of said color preservative being within the range of about 0.25 to about 10 weight %, based on the weight of said polymeric composition; extruding the resultant admixture into a thin film; and fibrillating the extruded film to form an open-celled, microporous structure wherein from about 5 to about 70% of the total volume is voids.
Claim 18
Dependent Claim
32 words
A method according to claim 14 wherein the amount of said color preservative is within the range of about 0.5 to about 3, based on the total weight of said polymeric composition.
Claim 19
Dependent Claim
23 words
A method according to claim 15 wherein the voids in said material is from about 20 to about 40% of the total volume.
Claim 20
Dependent Claim
47 words
A method according to claim 14 wherein said polymeric composition comprises about 50 to about 90 parts by weight polypropylene, polyethylene or mixtures thereof, about 5 to about 50 parts by weight of polystyrene and about 1 to about 20 parts by weight of an inorganic filler.
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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) | 1980-10-31 | 1981-05-02 | 1981-11-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-10-31 | 1985-05-02 | 1985-11-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-10-31 | 1989-05-02 | 1989-11-01 | $7700.00 | Window Closed / Lapsed |