Abstract: A universal compression undergarment holster apparatus, pant/shorts and shirts worn under a users clothing for the concealment and simultaneous carry of more then two weapons and other items such as handcuffs, extra ammunitions, batons, flashlights, knives, radios, pen, and the process that permits for weapons and or other items located in the apparatus to be safely carried and quickly drawn from the users outer clothing from over 12 conventional modes on the human body, such as but not limited to under the arm on either side thereof, on the chest thereof, on either leg thereof, on the back thereof, on either waist thereof, also having a safety straps integrated with a quick release mechanism.

Abstract: A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.

Abstract: A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.

Abstract: A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but may also include a soluble or insoluble seasoning and other ingredients. After the predetermined amount of marinade is added to the package, the package is then sealed to allow the marinade to be substantially absorbed by the meat substrate. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade to the meat-containing package.

Abstract: A power supply system includes a power distribution circuit (21) and a power converter circuit (22), an input power control circuit (24), a power utilization circuit (26) and a utilization control circuit (28). The power distribution circuit includes some limitation in delivering power to the power converter circuit. The input power control circuit initiates and controls the start-up of the power conversion circuit. The power utilization circuit and the utilization control circuit include a first storage capacitor (96), a first load (98), and a second capacitor (112). A voltage comparator (104) monitors voltage across the second capacitor to determine when the second capacitor is fully charged. A gate (126) receives signals from the voltage comparator and status logic to cause a switch (102) closure when the second capacitor is fully charged. The closing of the switch connects a second load (100) in parallel with the first load.