Abstract: This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

Abstract: This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

Abstract: A composition based on a polypropylene homopolymer and/or copolymer for preparing caps for carbonated drinks has enhanced properties of rigidity and leak-tightness without the need for using additional seals. The composition includes: 85.65 to 97.87 parts of a polypropylene homopolymer and/or copolymer; 1.5 to 12 parts of an ethylene-octene and/or ethylene-methyl acrylate elastomer, and an additive selected from 0.3 to 1.2 parts of a lubricating and/or sliding agent; 0.05 to 0.3 parts of a nucleation agent; 0.08 to 0.25 parts of an antioxidant and/or antistatic agent, and 0.2 to 0.6 parts of an antistatic agent. The polypropylene polymer is selected from a polypropylene homopolymer and has an isotacticity greater than 94% and a MFR of 0.5-7 g/10 min, and/or the polypropylene copolymer is selected from a heterophasic copolymer (ethylene-propylene) and has an isotacticity greater than 88% and a MFR of 0.5-7 g/10 min and/or mixtures of same.

Abstract: A composition based on a polypropylene homopolymer and/or copolymer for preparing caps for carbonated drinks has enhanced properties of rigidity and leak-tightness without the need for using additional seals. The composition includes: 85.65 to 97.87 parts of a polypropylene homopolymer and/or copolymer; 1.5 to 12 parts of an ethylene-octene and/or ethylene-methyl acrylate elastomer, and an additive selected from 0.3 to 1.2 parts of a lubricating and/or sliding agent; 0.05 to 0.3 parts of a nucleation agent; 0.08 to 0.25 parts of an antioxidant and/or antistatic agent, and 0.2 to 0.6 parts of an antistatic agent. The polypropylene polymer is selected from a polypropylene homopolymer and has an isotacticity greater than 94% and a MFR of 0.5-7 g/10 min, and/or the polypropylene copolymer is selected from a heterophasic copolymer (ethylene-propylene) and has an isotacticity greater than 88% and a MFR of 0.5-7 g/10 min and/or mixtures of same.

Abstract: This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

Abstract: A bleaching agent for brightening teeth that is comprised of a solvent, a pharmaceutically acceptable oxidation agent, and a varnish former. A kit that includes a bleaching agent and lip and cheek retractor.

Abstract: A method for brightening teeth in which (a) a bleaching agent is applied to the surface of the tooth or teeth to be bleached, (b) the bleaching agent is left to act on the tooth for a period of 3 to 30 minutes, (c) the bleaching agent is removed from the tooth surface, (d) steps (a) to (c) are repeated at least once, and kit for carrying out the method.

Abstract: Improved restructured meat products are provided which exhibit enhanced texture, tenderness, juiciness, and flavor. The meat products are formed by mixing together brine-treated, essentially gristle free raw meat strips (e.g., beef, poultry, pork or mixtures thereof) in the form of strips and ground beef containing naturally-occurring fat, followed by forming the mixture into steak-like bodies.

Abstract: One non-propelled fluid resident in a reservoir is sucked into the flow path of a further fluid in transit propelled by fluid pressure. This is achieved by means of inducing a spiral cyclone path flow pattern in the propelled fluid to create a converging vortex with a turbulent mixing zone into a linear output transit line. The pressure at the vortex zone is reduced significantly from atmospheric to thereby produce a strong suction propellant force bringing the stored fluid into the turbulence mixing zone. The stored fluid is introduced axially in line with the cyclone axis and linear output transit line which receives thoroughly mixed fluids in substantially constant proportions over significant changes in pressure of the propelled fluid. Thus, the mixer device is ideal for dispensing insectides with a garden hose, detergents into a dishwasher, chlorine into a swimming pool, etc.