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:
Oct. 01, 2013
Filed:
Oct. 20, 2006
Dan G. Siegel, Belleville, IL (US);
Kevin Philip Nelson, Appleton, WI (US);
Gregory Robert Pockat, Ripon, WI (US);
Thomas Andrew Schell, Winneconne, WI (US);
Otacilio Teixeira Berbert, Oshkosh, WI (US);
Ryan Arthur Michaud, Appleton, WI (US);
Matthew Leroy Mengel, Oshkosh, WI (US);
Douglas Mark Latreille, Neenah, WI (US);
Dan G. Siegel, Belleville, IL (US);
Kevin Philip Nelson, Appleton, WI (US);
Gregory Robert Pockat, Ripon, WI (US);
Thomas Andrew Schell, Winneconne, WI (US);
Otacilio Teixeira Berbert, Oshkosh, WI (US);
Ryan Arthur Michaud, Appleton, WI (US);
Matthew LeRoy Mengel, Oshkosh, WI (US);
Douglas Mark Latreille, Neenah, WI (US);
Curwood, Inc., Oshkosh, WI (US);
Abstract
A method of distributing or commercializing fresh meat having the general steps of butchering a slaughtered animal into a plurality of retail cuts; packaging the retail cuts into a plurality of articles wherein each article comprises a polymeric oxygen barrier film having a transparent portion in contact with at least a portion of the fresh meat product; transporting the packaged article to a retail outlet, wherein the packaged article is adapted for retail display and sale without removing the polymeric film and wherein the fresh meat product has a desirable appearance especially a desirable red color e.g. having an 'a*' value of at least about 15 for the fresh beef product or of at least about 6 for a fresh pork or fresh poultry product and the color is maintained for at least five days and up to four weeks or more after display.