PATENT CLAIM ANALYSIS

Application Number: 16044305
Application Type: Utility
Filing Date: 2018-07
Publication Date: 2018-11
Patent Classification: ["426", "332000"]

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.

Claim (Index 1):
A method for processing an uncooked, untreated meat comprising the steps of:\n (a) preparing an aqueous solution comprising\n (i) sodium carbonate at a concentration of less than 0.1 molar; \n (ii) salt at a concentration of less than 1 molar; and \n (iii) natural flavoring in an amount of less than 0.0045 parts per 100 parts of uncooked meat; \n (b) providing a portion of the uncooked, untreated meat; and (c) treating the uncooked meat with the aqueous solution.

Metadata:
- Claim Count in Document: 50.0
- Percentile: 95.0
- Lexical Diversity: 1.40476
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['14928339', '16062349', '11516041', '14527336', '10976433']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7231528217451427
- 35 USC 102 Novelty (BERT): 0.5808500063397577
- Combined Prediction Score: 0.7089225402046043
- Mean Citation Score: 281.51695200000006
- Max Citation Score: 489.61722
- Similarity Product: 413.80588555362937

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 0
- Claim Label 112: 1
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test