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.
Patent No.:
Date of Patent:
Jun. 11, 1985
Filed:
May. 01, 1984
Richard E Woodruff, Salinas, CA (US);
John H Silliker, Rolling Hills, CA (US);
TransFRESH Corporation, Salinas, CA (US);
Abstract
Good color in fresh meat, fresh poultry, and fresh fish is established and maintained by subjecting such meat, poultry and fish to an atmosphere containing a low oxygen concentration to convert oxymyoglobin on the surface of the meat and poultry to reduced myoglobin, and both oxymyoglobin and oxyhemoglobin in fish to reduced myoglobin/hemoglobin, respectively, then subjecting the fresh meat, fresh poultry and fresh fish to a modified atmosphere containing a small amount of carbon monoxide to convert the reduced myoglobin to carboxymyoglobin to a depth of not more than about 0.375 inch below the surface of the meat and poultry, and to convert the reduced myoglobin/hemoglobin to reduced carboxymyoglobin/carboxyhemoglobin in the fish. The modified atmosphere is a new composition of matter. During or after the conversion, the fresh meat, fresh poultry and fresh fish may be maintained at temperatures above freezing in an atmosphere that contains more than about 10% carbon dioxide by volume to inhibit bacterial growth, or, alternatively, the fresh meat, fresh poultry and fresh fish may be frozen and maintained frozen in normal air atmosphere.