Patents by Inventor Brock Aaron Zentz
Brock Aaron Zentz has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20170143013Abstract: A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from ?2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.Type: ApplicationFiled: November 28, 2016Publication date: May 25, 2017Inventors: Russell Lanzrath, David R. McKenna, Brock Aaron Zentz
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Publication number: 20170000166Abstract: A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.Type: ApplicationFiled: July 26, 2016Publication date: January 5, 2017Inventors: Jay David Parker, Brock Aaron Zentz
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Publication number: 20150272192Abstract: A patty having improved flavor and texture and a composition for making such patty is disclosed. The invention is particularly directed to a patty having a protein material, a sufficient amount of rumen noodles and a binder material. In some instances the patty may also include seasoning ingredients or other particulates such as grains, vegetables, cheese or nuts.Type: ApplicationFiled: March 30, 2015Publication date: October 1, 2015Applicant: Cargill, IncorporatedInventors: Janet Bourbon, Mark David Meckstroth, Chad Allen Schafer, Brock Aaron Zentz
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Publication number: 20150223507Abstract: Systems and methods for producing food products are disclosed. In one embodiment, a food product includes a first protein comprising uncooked meat in an amount of about 30 wt. % to about 95 wt. %. The food product also includes a second protein comprising preserved meat in an amount of about 9 wt. % to about 50 wt. %. The food product also includes a non-meat composition in an amount of about 0 wt. % to about 35 wt. %.Type: ApplicationFiled: June 19, 2013Publication date: August 13, 2015Applicant: Cargill, IncoporatedInventors: Nathan Allen Baldauf, Roxana Yglesias Carrillo, Brock Aaron Zentz
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Publication number: 20130209634Abstract: A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from ?2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.Type: ApplicationFiled: May 24, 2011Publication date: August 15, 2013Applicant: Cargill, IncorporatedInventors: Russell Lanzrath, David R. McKenna, Brock Aaron Zentz
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Publication number: 20120269953Abstract: A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about ?50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.Type: ApplicationFiled: September 24, 2010Publication date: October 25, 2012Applicant: CARGILL, INCORPORATEDInventors: Jay David Parker, Brock Aaron Zentz
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Publication number: 20120269952Abstract: A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.Type: ApplicationFiled: September 24, 2010Publication date: October 25, 2012Applicant: CARGILL, INCORPORATEDInventors: Jay David Parker, Brock Aaron Zentz
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Publication number: 20110195159Abstract: Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight.Type: ApplicationFiled: October 8, 2009Publication date: August 11, 2011Applicant: CARGILL, INCORPORATEDInventors: Jay David Parker, Phillip J. Rincker, Brock Aaron Zentz