Patents by Inventor Chris J. Topps

Chris J. Topps has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • 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
  • Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate
    Publication number: 20120027899
    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 30, 2010
    Publication date: February 2, 2012
    Inventor: Chris J. Topps
  • PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL
    Publication number: 20110318458
    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: June 28, 2010
    Publication date: December 29, 2011
    Inventor: Chris J. TOPPS
  • Method of processing meat to enhance moisture retention
    Publication number: 20090004353
    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: June 27, 2007
    Publication date: January 1, 2009
    Inventor: Chris J. Topps