Patents Assigned to QST INGREDIENTS AND PACKAGING, INC.
  • METHOD FOR PROCESSING MEAT USING PHOSPHATE FREE HIGH PH COMPOSITIONS CONTAINING SALT AND A CARBONATE SALT
    Publication number: 20200214303
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and carbonate salt at a pH in the range of from 10.1 to 11.3.
    Type: Application
    Filed: January 30, 2020
    Publication date: July 9, 2020
    Applicant: QST INGREDIENTS AND PACKAGING, INC.
    Inventors: Chris TOPPS, Marc RINEHART, SR.
  • Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate
    Patent number: 10568333
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Grant
    Filed: July 24, 2018
    Date of Patent: February 25, 2020
    Assignee: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris Topps
  • METHODS FOR PROCESSING MEAT USING PHOSPHATE FREE HIGH PH COMPOSITIONS CONTAINING SALT AND SODIUM CARBONATE
    Publication number: 20180325131
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Application
    Filed: July 24, 2018
    Publication date: November 15, 2018
    Applicant: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris TOPPS
  • Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate
    Patent number: 10104899
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Grant
    Filed: October 30, 2015
    Date of Patent: October 23, 2018
    Assignee: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris Topps
  • METHODS FOR PROCESSING MEAT USING PHOSPHATE FREE HIGH PH COMPOSITIONS CONTAINING SALT AND SODIUM CARBONATE
    Publication number: 20160050947
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Application
    Filed: October 30, 2015
    Publication date: February 25, 2016
    Applicant: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris TOPPS
  • Method of processing meat to enhance moisture retention
    Publication number: 20140113041
    Abstract: The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.
    Type: Application
    Filed: August 1, 2013
    Publication date: April 24, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. Topps
  • PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL
    Publication number: 20140030392
    Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.
    Type: Application
    Filed: October 7, 2013
    Publication date: January 30, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. TOPPS
  • Methods for Processing Meat using Phosphate Free High PH Compositions Containing Salt and Sodium Carbonate
    Publication number: 20130259990
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Application
    Filed: May 29, 2013
    Publication date: October 3, 2013
    Applicant: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris J. TOPPS