Patents Assigned to Smithfield Foods, Inc.
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Patent number: 11679937Abstract: A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.Type: GrantFiled: November 1, 2013Date of Patent: June 20, 2023Assignee: Smithfield Foods, Inc.Inventors: Paul Kafer, Dave Taylor, James Roberds
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Patent number: 11572288Abstract: A waste peptone disposal system is provided, the system utilizing steam to increase the temperature of the waste peptone and provide active homogenous mixing inside a thermally insulated tank. Steam is introduced through a steam sparging system and directly applied to the waste peptone to reduce noxiousness, allowing the facility to dispose of the processed waste peptone through a wastewater system.Type: GrantFiled: July 12, 2019Date of Patent: February 7, 2023Assignee: SMITHFIELD FOODS, INC.Inventors: Hector Garcia, Vladimir Lobato, Everett Sandoval, James Davidian
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Patent number: 10918123Abstract: A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.Type: GrantFiled: November 13, 2018Date of Patent: February 16, 2021Assignee: SMITHFIELD FOODS, INC.Inventors: James Roberds, Charles O. Dairo, Larry W. Hand
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Patent number: 10703003Abstract: The present invention is drawn to apparatuses and methods for producing improved spirally cut meat products, such as spirally cut hams. The apparatus includes a shaft having a pad disposed at one end, said shaft slidably arranged includes a hollow tube mounted to a bracket. The apparatus includes a lever that rotates about a pivot mounted to the bracket. One end of the lever may engage with the end of the shaft opposite the pad. The apparatus includes an elastic member having one end attached to the tube and the other end affixed to the end of the shaft opposite the pad. As the lever rotates, the shaft may be pushed through the tube in one direction, or pulled in the tube in the other direction, depending on the direction, of rotation of the lever. The bracket may be configured to mount to a meat slicing device having a cutting element that projects through the bracket. Methods of spirally cutting meat products using the meat slicing device and the apparatus are also disclosed.Type: GrantFiled: January 23, 2015Date of Patent: July 7, 2020Assignee: Smithfield Foods, Inc.Inventors: Miguel Talamantez, Jeffery Davis
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Publication number: 20190269143Abstract: Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.Type: ApplicationFiled: March 11, 2019Publication date: September 5, 2019Applicant: Smithfield Foods, Inc.Inventors: Michael A. Fritz, Anthony D. White, Jeffrey R. Phillips, James D. Cattin, Robert K. Blong, Bruce A. Johnson
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Patent number: 9713335Abstract: A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.Type: GrantFiled: July 11, 2011Date of Patent: July 25, 2017Assignee: SMITHFIELD FOODS, INC.Inventors: James Roberds, Larry Hand, Dave Taylor, Paul Kafer, Dan Glowski
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Patent number: 9526258Abstract: A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.Type: GrantFiled: July 11, 2011Date of Patent: December 27, 2016Assignee: Smithfield Foods, Inc.Inventors: James Roberds, Larry Hand, Dave Taylor, Paul Kafer, Dan Glowski
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Publication number: 20150313268Abstract: A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.Type: ApplicationFiled: November 1, 2013Publication date: November 5, 2015Applicant: Smithfield Foods, Inc.Inventors: Paul Kafer, Dave Taylor, James Roberds
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Publication number: 20150230483Abstract: Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.Type: ApplicationFiled: December 5, 2013Publication date: August 20, 2015Applicant: Smithfield Foods, Inc.Inventors: Michael A. Fritz, Anthony D. White, Jeffrey R. Phillips, James D. Cattin, Robert K. Blong, Bruce A. Johnson
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Patent number: 7169821Abstract: The present invention relates to a process and apparatus for processing agricultural waste to make alcohol and/or biodiesel. The agricultural wastes are subjected to anaerobic digestion which produces a biogas stream containing methane, which is subsequently reformed to a syngas containing carbon monoxide and hydrogen. The syngas is converted to an alcohol which may be stored, sold, used, or fed directly to a reactor for production of biodiesel. The solids effluent from the anaerobic digester can be further utilized as slow release, organic certified fertilizer. Additionally, the wastewater from the process is acceptable for immediate reuse in agricultural operations.Type: GrantFiled: October 28, 2004Date of Patent: January 30, 2007Assignee: Best Biofuels LLC c/o Smithfield Foods, Inc.Inventor: Jerrel Dale Branson
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Patent number: 6824682Abstract: The present invention relates to a process and apparatus for processing agricultural waste to make alcohol and/or biodiesel. The agricultural wastes are subjected to anaerobic digestion which produces a biogas stream containing methane, which is subsequently reformed to a syngas containing carbon monoxide and hydrogen. The syngas is converted to an alcohol which may be stored, sold, used, or fed directly to a reactor for production of biodiesel. The solids effluent from the anaerobic digester can be further utilized as slow release, organic certified fertilizer. Additionally, the wastewater from the process is acceptable for immediate reuse in agricultural operations.Type: GrantFiled: December 17, 2002Date of Patent: November 30, 2004Assignee: Best Biofuels LLC c/o Smithfield Foods, Inc.Inventor: Jerrel Dale Branson