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:
Sep. 11, 2001
Filed:
Oct. 15, 1999
Applicant:
Inventors:
Rod A. Bowling, Rogers, AR (US);
Robert Paul Clayton, Ft. Collins, CO (US);
Assignee:
Monfort, Inc., Greeley, CO (US);
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
C12G 4/12 ;
U.S. Cl.
CPC ...
C12G 4/12 ;
Abstract
A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.
Bowling, Rod. (2001). Method for increasing the tenderness of a meat product (U.S. Patent No. 6287610). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/6287610
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile