Patents by Inventor Bradford William Berry

Bradford William Berry 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).

  • Meat processing scheme
    Patent number: 6767568
    Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.
    Type: Grant
    Filed: May 25, 2001
    Date of Patent: July 27, 2004
    Assignee: Spectra Research, Inc.
    Inventors: Stanley Eugene Tate, John William Sellers, Jr., Morse Bartt Solomon, Bradford William Berry
  • Meat processing scheme
    Publication number: 20020009526
    Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.
    Type: Application
    Filed: May 25, 2001
    Publication date: January 24, 2002
    Inventors: Stanley Eugene Tate, John William Sellers, Morse Bartt Solomon, Bradford William Berry