Doris W Ticknor

US Patent:

20030203079, Oct 30, 2003

Filed:

Apr 15, 2003

Appl. No.:

10/414121

Inventors:

Kent Thrasher - Sun Prairie WI, US
Cory Painter - Cottage Grove WI, US
Keena Brown - Madison WI, US
Doris Ticknor - Fitchburg WI, US
Jennifer Cuccia - Waunakee WI, US

International Classification:

A23B004/00

US Classification:

426/124000

Abstract:

Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

US Patent:

6579549, Jun 17, 2003

Filed:

Aug 16, 2000

Appl. No.:

09/639530

Inventors:

Kent Thrasher - Sun Prairie WI
Cory J. Painter - Cottage Grove WI
Keena Brown - Madison WI
Doris Ticknor - Fitchburg WI
Jennifer Cuccia - Waunakee WI

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23B 420

US Classification:

426124, 426129, 426326, 426332, 426399

Abstract:

Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4. 5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.