Production of fermented type sausage
Patent 4362750 Issued on December 7, 1982. Estimated Expiration Date: 
January 19, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
January 19, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2994085 3615697 Process for making and flavorants from milk products and compositions containing same Preparation of liquid and frozen yogurt products Method for making comminuted meats and extenders Method for preparing sausage meats Patent #: 4220668 InventorAssigneeApplicationNo. 06/226262 filed on 01/19/1981US Classes:426/59, Material is comminuted, ground, or in finely divided form426/105, MEAT FILLED CASING, SAUSAGE TYPE426/264, Red heme, i.e., meat pigment426/266, Including inorganic nitrogen compound426/646, Comminuted426/652For use with meat, poultry or seafoodExaminersPrimary: Yoncoskie, Robert A.Attorney, Agent or FirmInternational ClassesA23B 4/12 (20060101)A23C 21/00 (20060101) A23C 21/02 (20060101) A23L 1/23 (20060101) A23L 1/226 (20060101) A23L 1/314 (20060101) AbstractFermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.Other References
Field of SearchIncluding addition of enzyme, enzyme producing material, or microorganismIncluding addition of bacterial culture Of milk or milk product Treatment of whey MEAT FILLED CASING, SAUSAGE TYPE For use with meat, poultry or seafood Comminuted Material is comminuted, ground, or in finely divided form Red heme, i.e., meat pigment Including inorganic nitrogen compound | |
