Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Reexamination Certificate
2005-02-15
2005-02-15
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
C426S643000, C426S644000, C426S646000, C426S657000
Reexamination Certificate
active
06855364
ABSTRACT:
A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
REFERENCES:
patent: 3989847 (1976-11-01), Kurihara et al.
patent: 4210677 (1980-07-01), Huffman
patent: 4402987 (1983-09-01), von Lersner et al.
patent: 6005073 (1999-12-01), Hultin et al.
patent: 6136959 (2000-10-01), Hultin et al.
patent: 6288216 (2001-09-01), Hultin et al.
patent: 6451975 (2002-09-01), Hultin et al.
patent: 2048051 (1980-12-01), None
MacFarlone et al, “Binding of Meat Pieces: A Comparison of Myosin, Actomyosin and Sarcoplasmic Proteins As Binding Agents”,Journal of Food Science, vol. 42, pp. 1603-1605, 1977.*
Onondenalore et al., Journal of Aquatic Food Product Technology, vol. 5(4) (1996), pp. 43-59.
Chawla et al., Journal of Food Science, vol. 61, No. 2, (1996), pp. 362-366, 371.
Cuq et al., Edible Packaging Films based on Fish Myofibrilla Proteins: Formulation and FUnctional Properties, Journal of Food Science, vol. 60, No. 6, (1995), pp. 1369-1374.
Shahidi et al., Notes & Digests, Meat Focus International-Oct. (1983), pp. 443-445.
FSTA #1, Yang, FSTA an #95(02): 50115, 1994.
FSTA #2, Salam, FSTA an #94 (12): 50080, 1994.
FSTA #3, Han-Ching, FSTA an #94 (04): R0024, 1993.
FSTA #4, Chen, FSTA an #92 (12): 50138, 1991.
FSTA #5, Liu, FSTA #92 (12): 50137, 1991.
FSTA #6,Pan, FSTA #92 (12): 50136, 1991.
FSTA #7, Yang, FSTA #92(12): 50118, 1992.
FSTA #8, Kee, FSTA #92(02): 50122
Onodenalore, et al., Protein Dispersions & Hydrolysates from Shark:, FSTA ABS #97(04): R0032, (1996).
Shahidi et al., “Water Dispersions of Myofibrillar Proteins From Capelin (Maltotus villosum)”, Food Chemistry 53 (1995)pp. 51-54.
Shahidi et al., Sollubilization and Thermostability of Water Dispersions of Muscle Structured Proteins of Atlantic Herring (Clupea horengus), Journal of Agriculture Food Chemistry, vol. 42, No. 7, (1994), pp. 1440-1446.
“Sigma”catalog, 1995, p. 710.
Kelleher Stephen D.
Williamson Peter G.
Cook Paul J.
Corbin Arthur L.
Proteus Industries, INC
LandOfFree
Process for retaining moisture in cooked animal muscle does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for retaining moisture in cooked animal muscle, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for retaining moisture in cooked animal muscle will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3471019