Method for determining the concentration of colored compounds in meat juice
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Aug 1, 2000
Issued Date -
N/A
app pub date -
Dec 4, 1998
filing date -
Jun 5, 1996
priority date (Note) -
Expired
status (Latency Note)
Importance
Loading Importance Indicators... 
Abstract
A method is provided for monitoring the cooking temperature of meat patties. More specifically, a method is provided for monitoring the cooking temperature of meat patties by determining the concentration of colored compounds, such as myoglobin, in meat juice.
Loading the Abstract Image...
OK
First Claim
Family
Loading Family data...
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully