Appeal 2007-2184
Application 10/322,838
4. The difference in “concentration” in Ludwig refers to a
difference in the quantity of liquid solution per unit volume of
the meat (Ludwig, col. 3, ll. 20-26). In other words, a larger
quantity of liquid solution is injected at one location than at
another location.
5. Müller describes:
injecting different amounts of liquid through said
groups of needles in dependency of estimated
liquid absorbing characteristics of respective parts
of the piece of food. This means that a higher
amount of liquid is injected into parts or tissue
structures of the piece of food having relatively
poor liquid absorbing characteristics than into the
parts or structures having good liquid absorbing
characteristics.
(Müller, col. 1, ll. 48-56 (emphasis added)).
6. The difference in injected liquid quantity is achieved in
Ludwig by either injecting the solution at different
pressures or by injecting through needles of different
cross sectional flow area (Ludwig, col. 3, ll. 20-30).
7. The difference in liquid quantity is achieved in Müller by
injecting at different pressures, either by using different
sources of pressurized fluid or by adjusting the pressure
through valves (Müller, col. 2, ll. 42-52).
8. Claim 1 requires, among other things, separate sources of
brine fluid, “the concentration of brine being different in
each source,” supplying brine solution to each source to
have a “predetermined salt and nitrite concentrate for the
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Last modified: September 9, 2013