The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jan. 08, 2019

Filed:

Jun. 16, 2016
Applicant:

Jbs, Usa Holdings, Inc., Greeley, CO (US);

Inventors:

Patrick Huebner, Greeley, CO (US);

Chad Riley, Greeley, CO (US);

Michael Swanson, Greeley, CO (US);

Assignee:

Other;

Attorneys:
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
A23B 4/16 (2006.01); A23B 4/02 (2006.01); A23L 1/314 (2006.01); B65B 7/16 (2006.01); B65B 25/00 (2006.01); B65B 31/00 (2006.01); B65D 65/02 (2006.01); B65D 81/20 (2006.01); B65D 81/28 (2006.01); A23B 4/00 (2006.01); B65D 75/32 (2006.01); B65D 81/26 (2006.01); B65B 25/06 (2006.01); B65B 31/02 (2006.01); B65B 61/22 (2006.01);
U.S. Cl.
CPC ...
A23B 4/16 (2013.01); A23B 4/00 (2013.01); A23B 4/021 (2013.01); A23L 1/31445 (2013.01); B65B 7/16 (2013.01); B65B 7/164 (2013.01); B65B 25/001 (2013.01); B65B 25/067 (2013.01); B65B 31/00 (2013.01); B65B 31/028 (2013.01); B65B 61/22 (2013.01); B65D 65/02 (2013.01); B65D 75/32 (2013.01); B65D 81/2069 (2013.01); B65D 81/2076 (2013.01); B65D 81/264 (2013.01); B65D 81/28 (2013.01); A23V 2002/00 (2013.01);
Abstract

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to 'gently touch' the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.


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