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Method For Reddening Meat Products - EP3831216

The patent EP3831216 was granted to World Wide Wiberg on Apr 10, 2024. The application was originally filed on Dec 2, 2020 under application number EP20020583A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3831216

WORLD WIDE WIBERG
Application Number
EP20020583A
Filing Date
Dec 2, 2020
Status
Granted And Under Opposition
Mar 8, 2024
Grant Date
Apr 10, 2024
External Links
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Patent Citations (12) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
OPPOSITIONCN110800913B
OPPOSITIONWO2005013703
OPPOSITIONWO2008154536
OPPOSITIONWO2011074359
OPPOSITIONWO2019211428
SEARCHDE10059727
SEARCHDE102004007814
SEARCHDE102006050386
SEARCHDE19913437
SEARCHKR101229379B
SEARCHWO2005013703
SEARCHWO2019211428

Non-Patent Literature (NPL) Citations (35) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
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OPPOSITION- Anonymous, "Hefeextrakt", Wikipedia, pages 1 - 2, Wikipedia, URL: https://www.sciencedirect.com/science/article/pii/S0168160517304993, XP093254201-
OPPOSITION- Anonymous, "Medium introduced by DE MAN, ROGOSA and SHARPE (1960) for the enrichment, cultivation and isolation of Lactobacillus species from all types of materials", EMD Chemical - Micro Manual, MRS Agar Merck KgaAEMD Chemicals;, Darmstadt, Darmstadt, EMD Chemical - Micro Manual, URL: https://web.archive.org/web/20090430201853/http://www.emdchemicals.com/analytics/Micro_Manual/TEDISdata/prods/1_10660_0500.html, XP009561120-
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OPPOSITION- Anonymous, "Oxoid - product details: LP0029-Lab-Lemco Powder -", Laboratory Preparations/Biological Extracts, Thermo Fisher Scientific, Laboratory Preparations/Biological Extracts, URL: http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=LP0029&c=UK&lang=EN&minfo=Y, XP009561119-
OPPOSITION- Anonymous, "YEAST EXTRACT - ENRICHMENT FACTOR FOR CULTURE MEDIA ", biokar, (20160501), XP093254186-
OPPOSITION- Anonymous, "YEAST EXTRACTS INMEATPRODUCTS -Emulsified Products", levex, levex, URL: https://www.levex.com.tr/en/info-detail/yeast-extracts-in-meat-products-emulsified-products/79#:~:text=Yeast%20extracts%20are%20the%20most,ingredient%20for%20emulsified%20meat%20products.&text=At%20the%20end%2C%20the%20most,be%20supported%20by%20yeast%20extracts., XP093254208-
OPPOSITION- Campagnol, P.C.B. ; dos Santos, B.A. ; Wagner, R. ; Terra, N.N. ; Pollonio, M.A.R., "The effect of yeast extract addition on quality of fermented sausages at low NaCl content", MEAT SCIENCE., ELSEVIER SCIENCE., GB, GB , (20110301), vol. 87, no. 3, ISSN 0309-1740, pages 290 - 298, XP027556482-
OPPOSITION- D1 - Inventor designation for opposed patent dated 16 March 2024. Filed with EPO 17 March 2021-
OPPOSITION- D2 - Inventor designation for German priority DE102019132648.6 document. Filed on 2 Decemeber 2019-
OPPOSITION- D37 - Expertengutachten Prof. Dr. Freund, FU Berlin-
OPPOSITION- D38 - CV Prof. Dr. Freund, FU Berlin-
OPPOSITION- D3 - Authorization from Frutarom Dated 15 March 2021-
OPPOSITION- Hummerjohann Jörg, "REDUKTION ODER ERSATZ VON NITRIT IN FERMENTIERTEN FLEISCHPRODUKTEN", ALP Science, (20040101), vol. 483, ISSN 1660-7856, XP093254171-
OPPOSITION- Nassu Renata Tieko, Aparecida Lireny, Gonçalves Guaraldo, Beserra Frederico José, "UTILIZAÇÃO DE DIFERENTES CULTURAS STARTER NO PROCESSAMENTO DE EMBUTIDO FERMENTADO DE CARNE DE CAPRINOS / USE OF DIFFERENT STARTER CULTURES IN PROCESSING OF GOAT MEAT FERMENTED SAUSAGES", Ciencia Rural, Universidade Federal de Santa Maria, BR, BR , (20020101), vol. 32, no. 6, ISSN 0103-8478, pages 1051 - 1055, XP093254179-
OPPOSITION- Yoshikazu Kawahara +ῃ, Nakamura Makiko, Sakagami Izumi, Suzuki-+ Yoichi, "Technical paper Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage", URL: https://www.jstage.jst.go.jp/article/fstr/12/2/12_2_101/_pdf, (20140925), XP055142740-
OPPOSITION- Pier Sandro Cocconcelli, Cecilia Fontana, "Starter Cultures for Meat Fermentation", Pier Sandro Cocconcelli, Cecilia Fontana, FIDEL TOLDRA, Handbook of Meat Processing, Oxford, UK , Wiley-Blackwell , (20100326), pages 199 - 218, doi:10.1002/9780813820897.ch10, ISBN 978-0-8138-2182-5, XP055726713
OPPOSITION- Eero Puolanne, "Chapter 17: Cooked Sausages", Eero Puolanne, FIDEL TOLDRA, Handbook of Meat Processing, Wiley-Blackwell, (20100101), pages 313 - 325, doi:10.1002/9780813820897.ch17, ISBN 978-0-813-82096-5, XP009561093
OPPOSITION- Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, George-John E. Nychas, "Chapter 9: Fermentation: Microbiology and Biochemistry", Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, George-John E. Nychas, Fidel Toldra , Handbook of Meat Processing, Oxford, UK , Wiley-Blackwell , (20100101), pages 185 - 198, doi:10.1002/9780813820897.ch9, ISBN 978-0-8138-2182-5, XP009561092
OPPOSITION- Cruxen Claudio Eduardo dos Santos; Funck Graciele Daiana; Haubert Louise; Dannenberg Guilherme da Silva; Marques Juliana de Lima; Chaves Fabio Clasen; da Silva Wladimir Padilha; Fiorentini Ângela Maria, "Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies", Food Research International, ELSEVIER, Amsterdam , NL, Amsterdam , NL , (19000101), vol. 122, doi:10.1016/j.foodres.2019.04.018, ISSN 0963-9969, pages 371 - 382, XP085714086
OPPOSITION- Sánchez Mainar María, Leroy Frédéric, "Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities", International Journal of Food Microbiology, Elsevier BV, NL, NL , (20151101), vol. 212, doi:10.1016/j.ijfoodmicro.2015.03.009, ISSN 0168-1605, pages 60 - 66, XP055894567
OPPOSITION- Ras Geoffrey, Bailly Xavier, Chacornac Jean-Paul, Zuliani Véronique, Derkx Patrick, Seibert Tim M., Talon Régine, Leroy Sabine, "Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives", International Journal of Food Microbiology, Elsevier BV, NL, NL , (20180201), vol. 266, doi:10.1016/j.ijfoodmicro.2017.11.005, ISSN 0168-1605, pages 310 - 316, XP093254198
OPPOSITION- Ras Geoffrey; Leroy Sabine; Talon Régine, "Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?", International Journal of Food Microbiology, Elsevier BV, NL, NL , (20180607), vol. 282, doi:10.1016/j.ijfoodmicro.2018.06.002, ISSN 0168-1605, pages 28 - 34, XP085438229
OPPOSITION- Huang Pan; Shao Xuefei; Zhu Miaomiao; Xu Baocai; Chen Conggui; Li Peijun, "Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus", International Journal of Food Microbiology, Elsevier BV, NL, NL , (20191105), vol. 315, doi:10.1016/j.ijfoodmicro.2019.108419, ISSN 0168-1605, XP085977496
OPPOSITION- Li Peijun; Luo Huiting; Kong Baohua; Liu Qian; Chen Conggui, "Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria andStaphylococcus xylosus", LWT- Food Science and Technology, Academic Press, United Kingdom, United Kingdom , (20151220), vol. 68, doi:10.1016/j.lwt.2015.12.035, ISSN 0023-6438, pages 251 - 257, XP029404953
OPPOSITION- Zhang, X. Kong, B. Xiong, Y.L., "Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation", MEAT SCIENCE., ELSEVIER SCIENCE., GB, GB , (20071105), vol. 77, no. 4, doi:10.1016/j.meatsci.2007.05.010, ISSN 0309-1740, pages 593 - 598, XP022329010
OPPOSITION- Li Peijun, Kong Baohua, Chen Qian, Zheng Dongmei, Liu Ning, "Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products", MEAT SCIENCE., ELSEVIER SCIENCE., GB, GB , (20130101), vol. 93, no. 1, doi:10.1016/j.meatsci.2012.08.003, ISSN 0309-1740, pages 67 - 72, XP093254161
OPPOSITION- Huang Pan; Xu Baocai; Shao Xuefei; Chen Conggui; Wang Wu; Li Peijun, "Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase", MEAT SCIENCE., ELSEVIER SCIENCE., GB, GB , (20191127), vol. 161, doi:10.1016/j.meatsci.2019.108022, ISSN 0309-1740, XP085984616
OPPOSITION- Jens K. S. Møller, Leif H. Skibsted, "Nitric Oxide and Myoglobins", Chemical Reviews, American Chemical Society, US, US , (20020401), vol. 102, no. 4, doi:10.1021/cr000078y, ISSN 0009-2665, pages 1167 - 1178, XP055632333
OPPOSITION- Morita H., Sakata R., Nagata Y., "Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus", Journal of Food Science, (19980301), vol. 63, no. 2, doi:10.1111/j.1365-2621.1998.tb15740.x, ISSN 0022-1147, pages 352 - 355, XP055894569
OPPOSITION- Morita H, Yoshikawa H, Sakata R, Nagata Y, Tanaka H, "Synthesis of nitric oxide from the two equivalent guanidino nitrogens of L-arginine by Lactobacillus fermentum", Journal of Bacteriology, American Society for Microbiology, US, US , (19971201), vol. 179, no. 24, doi:10.1128/jb.179.24.7812-7815.1997, ISSN 0021-9193, pages 7812 - 7815, XP093254168
OPPOSITION- Marta Laranjo, Miguel Elias, Maria João Fraqueza, "The Use of Starter Cultures in Traditional Meat Products", JOURNAL OF FOOD QUALITY., FOOD AND NUTRITION PRESS, TRUMBULL, CT., US, US , (20170101), vol. 2017, doi:10.1155/2017/9546026, ISSN 0146-9428, pages 1 - 18, XP055726680
OPPOSITION- Podpora Bartłomiej, Świderski Franciszek, Sadowska Anna, Rakowska Rita, Wasiak-Zys Grażyna, "Spent brewer's yeast extracts as a new component of functional food", CZECH JOURNAL OF FOOD SCIENCE, PRAGUE, CZ, CZ , (20161231), vol. 34, no. 6, doi:10.17221/419/2015-CJFS, ISSN 1212-1800, pages 554 - 563, XP093050931
OPPOSITION- Ras Geoffrey, Zuliani Véronique, Derkx Patrick, Seibert Tim M., Leroy Sabine, Talon Régine, "Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation", Frontiers in Microbiology, Frontiers Media, Lausanne, Lausanne , vol. 8, doi:10.3389/fmicb.2017.00598, ISSN 1664-302X, XP093254196

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