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 13):
The aqueous solution of  claim 10 , wherein the natural flavoring is rosemary extract.

Metadata:
- Claim Count in Document: 50.0
- Percentile: 95.0
- Lexical Diversity: 1.40476
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['14928339', '16062349', '11516041', '14527336', '10976433']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.75153983746127
- 35 USC 102 Novelty (BERT): 0.567361488434818
- Combined Prediction Score: 0.7331220025586247
- Mean Citation Score: 281.51695200000006
- Max Citation Score: 489.61722
- Similarity Product: 327.6551137124598

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