US4572838A
Expired / Lapsed
US
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Method of retarding denaturation of meat products
Assignee: North Carolina State University
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Filing: 1984-11-27
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Granted: 1986-02-25
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Expires: 2004-11-27
Abstract
Abstract A method of retarding denaturation of muscle protein in meat products during extended storage without materially increasing the caloric content or substantially changing the flavor of the meat product. The method comprises comminuting a meat product containing muscle protein and admixing the comminuted meat product with polydextrose in an amount sufficient to retard denaturation of the muscle protein in the meat product without materially increasing the caloric content or substantially changing the flavor of the meat product.
Inventors
- 👤 Tyre C. Lanier
- 👤 Takayuki Akahane
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 16:11
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/06; A23B4/08; A23B4/14; A23B4/18; A23B4/20; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/426
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
93 words
A method of retarding denaturation of muscle protein in meat products during extended storage without materially increasing the caloric content or substantially changing the flavor of the meat product, said method comprising the steps of: (a) comminuting a meat product containing muscle protein, and (b) admixing the comminuted meat product with an anti-denaturant in an amount sufficient to retard denaturation of the muscle protein in the meat product, said anti-denaturant consisting essentially of polydextrose whereby denaturation is retarded without substantially increasing the caloric content or substantially changing the flavor of the meat product.
Claim 2
Independent Claim
93 words
A method of retarding denaturation of muscle protein in meat products during extended storage without materially increasing the caloric content or substantially changing the flavor of the meat product, said method comprising the steps of: (a) comminuting a meat product containing muscle protein, and (b) admixing the comminuted meat product with an anti-denaturant in an amount sufficient to retard denaturation of the muscle protein in the meat product, said anti-denaturant consisting essentially of polydextrose whereby denaturation is retarded without substantially increasing the caloric content or substantially changing the flavor of the meat product.
Claim 3
Dependent Claim
16 words
A method according to claim 1 further comprising freezing the admixture of meat product and polydextrose.
Claim 4
Dependent Claim
27 words
A method according to claim 2 wherein said admixture of meat product and polydextrose is frozen at a temperature between minus 10 and minus 50 degrees Centigrade.
Claim 5
Dependent Claim
30 words
A method according to claim 2 wherein said admixture of meat product and polydextrose is frozen at a temperature between about minus 15 degrees Centigrade and minus 40 degrees Centigrade.
Claim 6
Dependent Claim
22 words
A method according to claim 2 wherein said admixture of meat product and polydextrose is frozen at about minus 20 degrees Centigrade.
Claim 7
Dependent Claim
22 words
A method according to claim 2 wherein said admixture of meat product and polydextrose is frozen at about minus 30 degrees Centigrade.
Claim 8
Dependent Claim
16 words
A method according to claim 1 further comprising drying the admixture of meat product and polydextrose.
Claim 9
Dependent Claim
12 words
A method according to claim 1 wherein said meat product comprises fish.
Claim 10
Dependent Claim
23 words
A method according to claim 1 wherein said comminuted meat product is admixed with between about five and fifteen percent polydextrose by weight.
Claim 11
Dependent Claim
24 words
A method according to claim 1 wherein said comminuted meat product is admixed with less than about eight percent of said polydextrose by weight.
Claim 12
Dependent Claim
66 words
A frozen meat product characterized by retarded denaturation during extended storage, a minimum increase in caloric content and retention of original flavor, said frozen meat product comprising a frozen admixture of comminuted muscle protein and polydextrose, said polydextrose being present in an amount sufficient to retard denaturation of said muscle protein without materially increasing the caloric content or substantially changing the flavor of the meat product.
Claim 13
Dependent Claim
66 words
A frozen meat product characterized by retarded denaturation during extended storage, a minimum increase in caloric content and retention of original flavor, said frozen meat product comprising a frozen admixture of comminuted muscle protein and polydextrose, said polydextrose being present in an amount sufficient to retard denaturation of said muscle protein without materially increasing the caloric content or substantially changing the flavor of the meat product.
Claim 14
Dependent Claim
18 words
A frozen meat product according to claim 11 comprising between about five and fifteen percent polydextrose by weight.
Claim 15
Dependent Claim
15 words
A frozen meat product according to claim 11 comprising about eight percent polydextrose by weight.
Claim 16
Dependent Claim
17 words
A frozen meat product according to claim 11 comprising less than about eight percent polydextrose by weight.
Claim 17
Dependent Claim
66 words
A dried meat product characterized by retarded denaturation during extended storage, a minimum increase in caloric content and retention of original flavor, said dried meat product comprising a dried admixture of comminuted muscle protein and polydextrose, said polydextrose being present in an amount sufficient to retard denaturation of said muscle protein without materially increasing the caloric content or substantially changing the flavor of the meat product.
Claim 18
Dependent Claim
66 words
A dried meat product characterized by retarded denaturation during extended storage, a minimum increase in caloric content and retention of original flavor, said dried meat product comprising a dried admixture of comminuted muscle protein and polydextrose, said polydextrose being present in an amount sufficient to retard denaturation of said muscle protein without materially increasing the caloric content or substantially changing the flavor of the meat product.
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) | 1989-02-24 | 1989-08-26 | 1990-02-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-02-24 | 1993-08-26 | 1994-02-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-02-24 | 1997-08-26 | 1998-02-25 | $7700.00 | Window Closed / Lapsed |