Patents by Inventor Charles K. Cross

Charles K. Cross 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).

  • Acetals and ketals of ascorbic acid and anti-nitrosamine compositions and methods using same
    Patent number: 4153613
    Abstract: Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.
    Type: Grant
    Filed: January 23, 1978
    Date of Patent: May 8, 1979
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Charles K. Cross, Leon J. Rubin
  • Acetals and ketals of ascorbic acid and anti-nitrosamine compositions and methods using same
    Patent number: 4146651
    Abstract: Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.
    Type: Grant
    Filed: May 20, 1977
    Date of Patent: March 27, 1979
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Charles K. Cross, Leon J. Rubin
  • Control of nitrosamine formation in nitrite cured meat
    Patent number: 4088793
    Abstract: Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.
    Type: Grant
    Filed: January 26, 1977
    Date of Patent: May 9, 1978
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Leon J. Rubin, Charles K. Cross
  • Control of nitrosamine formation in nitrite cured meat
    Patent number: 4076849
    Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.
    Type: Grant
    Filed: October 2, 1975
    Date of Patent: February 28, 1978
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Leon J. Rubin, Charles K. Cross
  • Control of nitrosamine formation in nitrite cured meat by use of aromatic primary amines
    Patent number: 4039690
    Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.
    Type: Grant
    Filed: October 2, 1975
    Date of Patent: August 2, 1977
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Leon J. Rubin, Charles K. Cross
  • Curing of meat using organic nitrites
    Patent number: 3966974
    Abstract: The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is preferably present in the curing mixture.
    Type: Grant
    Filed: June 4, 1975
    Date of Patent: June 29, 1976
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Charles K. Cross, Leon J. Rubin