Patents Assigned to Swift-Eckrich, Inc.
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Patent number: 6419968Abstract: A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links, each having an exterior surface. The sausage links are transported to an enclosure. The sausage links are loaded into baskets mounted on an endless serpentine belt contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure so that different parts of the exterior surface of each sausage link come successively into contact with a concave interior surface of the basket in which that sausage link is carried.Type: GrantFiled: August 16, 2001Date of Patent: July 16, 2002Assignee: Swift-Eckrich, Inc.Inventors: Pie-yi Wang, James Costelloe, Gary L. Moore, Christopher P. Salm
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Patent number: 6054154Abstract: Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat muscle product to be coated. A powder blend containing a food grade powder, that is at least partially cold water soluble, and a powdered moisture absorbent agent is then introduced into the coating chamber and an electrostatic charge applied to the powder blend to cause the powder blend to be attracted to and form a coating on the exposed surface to the whole meat muscle product.Type: GrantFiled: September 23, 1997Date of Patent: April 25, 2000Assignee: Swift-Eckrich, Inc.Inventor: Pie-Yi Wang
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Patent number: 6045841Abstract: Disclosed is a method for precooking sliced bacon comprising the steps of partially cooking sliced bacon in a microwave oven. A organoleptic enhancing liquid is applied to the surfaces of bacon slices either during or after the cooking and the cooking is then completed by heating the partially cooked sliced bacon in a browning oven. Alternatively, the sliced bacon is first treated with the organoleptic enhancing liquid and partially cooked in the browning oven, then cooking is completed in the microwave oven.Type: GrantFiled: August 10, 1998Date of Patent: April 4, 2000Assignee: Swift-Eckrich, Inc.Inventors: Prem S. Singh, Brian Demos, Woon S. Chan
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Patent number: 5997925Abstract: A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.Type: GrantFiled: July 22, 1997Date of Patent: December 7, 1999Assignee: Swift-Eckrich, Inc.Inventors: Clark B. Wilson, Sharon K. Marsh, Kevin J. Finnie, Coralie G. Brooks, Shawn L. Owens
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Patent number: 5952027Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.Type: GrantFiled: May 11, 1998Date of Patent: September 14, 1999Assignee: Swift-Eckrich, Inc.Inventor: Prem S. Singh
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Patent number: 5944597Abstract: In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as the raw meat starting material. A defatted meat and food products containing the defatted meat are also provided.Type: GrantFiled: November 4, 1996Date of Patent: August 31, 1999Assignee: Swift-Eckrich, Inc.Inventors: Prem S. Singh, William A. Trujillo
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Patent number: 5895677Abstract: Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These low-fat meat foods comprise meat and thermo-irreversible starch gel. Also provided are methods of making low-fat meat foods comprising combining low-fat meat with thermo-irreversible starch gel.Type: GrantFiled: June 20, 1997Date of Patent: April 20, 1999Assignee: Swift-Eckrich, Inc.Inventor: Dar-Jen Lai
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Patent number: 5773057Abstract: Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.Type: GrantFiled: June 26, 1996Date of Patent: June 30, 1998Assignee: Swift-Eckrich, Inc.Inventor: Prem S. Singh
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Patent number: 5733185Abstract: Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a gelled or a gellable material into the rectum of the slaughtered animal to form a plug obstructing the rectum, and then eviscerating the animal. The method can be integrated into automatic or semi-automatic processes for processing a live animal in order to substantially reduce fecal leakage and contamination.Type: GrantFiled: February 28, 1996Date of Patent: March 31, 1998Assignee: Swift-Eckrich, Inc.Inventor: Prem S. Singh
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Patent number: 5676987Abstract: Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tissue. Also provided are methods of making low-fat meat foods comprising combining low-fat meat or plant protein with the thermo-irreversible starch gel.Type: GrantFiled: June 7, 1995Date of Patent: October 14, 1997Assignee: Swift-Eckrich, Inc.Inventor: Dar-Jen Lai
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Patent number: 5624307Abstract: Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a tampon-like plug into the rectum of the slaughtered animal to obstruct the rectum and substantially reduce fecal leakage past the plug, and then eviscerating the animal. The method can be integrated into conventional semi-automatic processes for processing a live animal in order to substantially reduce fecal leakage and contamination.Type: GrantFiled: May 15, 1995Date of Patent: April 29, 1997Assignee: Swift-Eckrich, Inc.Inventors: Ted Lenear, Jim C. Stockam
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Patent number: 5552173Abstract: In accordance with the present invention, there are provided methods for defatting meat, comprising adjusting the temperature of raw meat material up to its corresponding species body temperature in the substantial absence of added reagents, and feeding said temperature adjusted raw material to a decanter centrifuge maintained under suitable conditions to form a meat layer, an intermediate boundary layer containing particles of fat tissue, meat and moisture, and a fat layer within the centrifuge. Liquid is metered into the temperature adjusted raw material entering the centrifuge in an amount sufficient to separate the meat layer form the other layers. Subsequently, a defatted meat is recovered.Type: GrantFiled: May 2, 1995Date of Patent: September 3, 1996Assignee: Swift-Eckrich, Inc.Inventors: Prem S. Singh, William A. Trujillo
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Patent number: 4968520Abstract: A method of freezing food products such as meat and poultry as well as vegetables and fruits, including the steps of cooling brine made up of propylene glycol, sodium chloride and water and then contacting the food product with the cooled brine. The food product is maintained in contact with the brine for a time sufficient to freeze the food to a desired temperature.Type: GrantFiled: March 28, 1988Date of Patent: November 6, 1990Assignee: Swift-Eckrich, Inc.Inventor: Pie Y. Wang
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Patent number: 4780323Abstract: A process for preparing meat products which may inherently contain trichinae parasites so as to insure that the product after treatment is free of live trichinae organisms. The process comprises the steps of subdividing the meat to expose trichinae to treatment conditions and contacting the subdivided meat with salt, forming the salted subdivided product and heating sequentially at a temperature and for a time sufficient to destroy the salt conditioned trichinae organisms but insufficient to adversely affect the texture of the meat.Type: GrantFiled: December 29, 1986Date of Patent: October 25, 1988Assignee: Swift-Eckrich, Inc.Inventors: Richard D. Trelease, Harry Rock, Paul K. Zubinski