PATENT CLAIM ANALYSIS

Application Number: 15915669
Application Type: Utility
Filing Date: 2018-03
Publication Date: 2018-09
Patent Classification: ["426", "231000"]

Abstract:
Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature the heating element based on output from the temperature sensor.

Claim (Index 90):
A method for dry aging a meat product, comprising:\n maintaining the meat product in an oven with a heating element that is exposed to air in the oven that contacts a surface of the meat product, for two or more hours while a temperature of the heating element is controlled to remain between limits (a) and (b), wherein limit (a) is a temperature above 100\u00b0 F. at which surface bacteria on the meat product do not increase, plus a predetermined droop offset, and limit (b) is a higher temperature at which most tenderizing enzymes in the meat product are inactivated, plus the droop offset.

Metadata:
- Claim Count in Document: 7.0
- Percentile: 90.0
- Lexical Diversity: 2.0
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['12233969', '13306832', '15447058', '10911304', '13179309']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7721383979238474
- 35 USC 102 Novelty (BERT): 0.5050606593925961
- Combined Prediction Score: 0.7454306240707224
- Mean Citation Score: 231.816084
- Max Citation Score: 240.78284
- Similarity Product: 155.47203928305626

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 1
- Claim Label 112: 1
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test