Method and compositions for improved flavor and aroma in fermented meat
Patent 6063410 Issued on May 16, 2000. Estimated Expiration Date: 
March 17, 2018. 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.
March 17, 2018. 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 1380068 3193391 3561947 3814817 Bacterial product useful for making sausage Bacterial compositions and process for fermentation of meat therewith Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria Method and bacterial compositions for fermenting meats Patent #: 4303679 InventorsApplicationNo. 042884 filed on 03/17/1998US Classes:426/56, With added enzyme, or added enzyme producing material or microorganism426/59, Material is comminuted, ground, or in finely divided form426/61, DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF426/105, MEAT FILLED CASING, SAUSAGE TYPE426/534, Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution435/252.4, Mixed culture435/252.9, Lactobacillus, pediococcus, or leuconostoc435/253.4StreptococcusExaminersPrimary: Hendricks, KeithAttorney, Agent or FirmForeign Patent References
International ClassesA23L 001/317A23L 001/318 A23L 001/231 A23L 001/23 C12N 001/20 AbstractMalty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.Other References
Field of SearchWith added enzyme, or added enzyme producing material or microorganismDORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF Material is comminuted, ground, or in finely divided form Meat, meat extracts, or meat analog Animal derived material is an ingredient other than extract or protein MEAT FILLED CASING, SAUSAGE TYPE Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution Mixed culture Lactobacillus, pediococcus, or leuconostoc Streptococcus |
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