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. 17, 2003
Filed:
Aug. 16, 2000
Applicant:
Inventors:
Kent Thrasher, Sun Prairie, WI (US);
Cory J. Painter, Cottage Grove, WI (US);
Keena Brown, Madison, WI (US);
Doris Ticknor, Fitchburg, WI (US);
Jennifer Cuccia, Waunakee, WI (US);
Assignee:
Kraft Foods Holdings, Inc., Northfield, IL (US);
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
A23B 4/20 ; A23B 4/24 ; A23L 1/314 ;
U.S. Cl.
CPC ...
A23B 4/20 ; A23B 4/24 ; A23L 1/314 ;
Abstract
Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.