Patents by Inventor Bruce C. Paterson

Bruce C. Paterson 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).

  • Packaging of meat products with modified atmospheres and/or enhancers
    Patent number: 7935373
    Abstract: Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.
    Type: Grant
    Filed: June 10, 2005
    Date of Patent: May 3, 2011
    Assignees: Cargill, Incorporated, Hormel Foods, LLC
    Inventors: Ann W. Brackenridge, Curtis Cundith, Scott J. Eilert, Nancy Rathje, Barney Wilborn, David C. Ruzek, Forrest D. Dryden, Bruce C. Paterson
  • Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
    Patent number: 7060309
    Abstract: A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.
    Type: Grant
    Filed: February 7, 2003
    Date of Patent: June 13, 2006
    Assignee: Hormel Foods, LLC
    Inventors: Bruce C. Paterson, Daniel L. Franklin, Karen M. Schiefelbein
  • Methods for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
    Publication number: 20030180439
    Abstract: A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.
    Type: Application
    Filed: February 7, 2003
    Publication date: September 25, 2003
    Inventors: Bruce C. Paterson, Daniel L. Franklin, Karen M. Schiefelbein