Invention Grant
- Patent Title: Method for reducing protein exudate on meat product
- Patent Title (中): 降低肉制品蛋白质渗出物的方法
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Application No.: US11061688Application Date: 2005-02-18
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Publication No.: US07731998B2Publication Date: 2010-06-08
- Inventor: Paul G. Morin , Michele L. Reeve , Jennifer L. Tomey , Daniel B. Wilke
- Applicant: Paul G. Morin , Michele L. Reeve , Jennifer L. Tomey , Daniel B. Wilke
- Applicant Address: US IL Northfield
- Assignee: Kraft Foods Global Brands LLC
- Current Assignee: Kraft Foods Global Brands LLC
- Current Assignee Address: US IL Northfield
- Agency: Fitch, Even, Tabin & Flannery
- Main IPC: A22C5/00
- IPC: A22C5/00
Abstract:
A system and method for reducing protein exudate on meat product. The system utilizes input hoppers and eliminates standing time for the meats. The elimination of a standing time for curing or protein extraction eliminates the ability for visible surface protein exudate to form.
Public/Granted literature
- US20050255207A1 Method for reducing protein exudate on meat product Public/Granted day:2005-11-17
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