Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis

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United States of America Patent

PATENT NO 9713337
APP PUB NO 20100048116A1
SERIAL NO

12545189

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Abstract

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A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

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Patent Owner(s)

  • HORMEL FOODS CORPORATION

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  • 2009 Application Filing Year
  • A23L Class
  • 591 Applications Filed
  • 344 Patents Issued To-Date
  • 58.21 % Issued To-Date
Click to zoom InYear of Issuance% of Matters IssuedCumulative IssuancesYearly Issuances20092010201120122013201420152016201720182019202020210255075100

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Cannon, Jerry Earl Austin, US 2 3
Smit, Nathan Ryan Albert Lea, US 2 3
Summerfield, John William Austin, US 2 3

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Citation count rangeNumber of patents cited in rangeNumber of patents cited in various citation count ranges400444146101 - 1011 - 2021 - 3041 - 500255075100125150175200225250275300325350375400425450475

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