Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Reexamination Certificate
2006-08-15
2006-08-15
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
C426S513000, C426S516000, C426S646000
Reexamination Certificate
active
07090881
ABSTRACT:
The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump, continuously presented in the form of a tube or a continuous flattened strip; unwinding a film capable of forming a scaling sheath around the continuous tube or strip of minced meat; passing the sheathed minced meat tube or strip in a rolling device for spreading the minced meat into a strip configuration in a thin layer, in a compacting and texturing configuration not revealing the meat parts themselves; continuously unwinding in a dehydrating solution bath; curing the drawn minced meat strip at the output of the bath removing the sheath-forming film; and conveying the thin rolled minced meat strip to a cutting and packaging station.
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Lhoutellier Pascal
Sirami Jean
Adiv Development
Corbin Arthur L.
Heslin Rothenberg Farley & & Mesiti P.C.
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