Patents by Inventor Daniel L. Schaefer
Daniel L. Schaefer 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: 20150024667Abstract: A method for tenderizing meat of a red meat slaughter animal including separating a vertebral column of the animal, hanging the carcass by pelvic suspension and applying electrical stimulation to the animal's musculature. Vertebral column separation is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. Electrical stimulation is focused on a midsection of the animal.Type: ApplicationFiled: October 9, 2014Publication date: January 22, 2015Applicant: Cargill, IncorporatedInventors: James Claus, Matthew A. Gardner, David R. McKenna, Daniel L. Schaefer
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Patent number: 8905828Abstract: Methods and systems for extending or stretching muscles on an animal carcass by separating a hip joint of the carcass. Hip joint separation may be carried out while the carcass is suspended from a conveyor system as part of a commercial meat processing operation.Type: GrantFiled: November 6, 2006Date of Patent: December 9, 2014Assignee: Cargill, IncorporatedInventors: Matthew Gardner, Daniel L. Schaefer, James Claus, David McKenna
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Patent number: 8580326Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.Type: GrantFiled: April 8, 2004Date of Patent: November 12, 2013Assignee: Cargill, IncorporatedInventors: Howard G. Dolezal, Jr., Dave McKenna, Daniel L. Schaefer, Rudy Steiner
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Patent number: 8080270Abstract: A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meat. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the surface of the trimmings; heating the surface treated animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the animal trimmings to a temperature in the range of about 32° C. to about 43° C.Type: GrantFiled: September 26, 2005Date of Patent: December 20, 2011Assignee: Cargill, IncorporatedInventors: Daniel L. Schaefer, Jerome D. Leising, M. James Riemann, Michael E. Rempe
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Publication number: 20100314976Abstract: A retail display case that has an illuminated region, a region protected from illumination, a platform that is capable of moving, and a fresh meat holding area is described. The fresh meat holding area comprises a portion of the platform, and the platform is capable of moving the fresh meat holding area between the illuminated region and the region protected from illumination.Type: ApplicationFiled: May 18, 2010Publication date: December 16, 2010Applicant: CARGILL, INCORPORATEDInventors: Matthew A. GARDNER, Misty High, Daniel L. Schaefer
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Publication number: 20100209568Abstract: The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the meat material to ultrasonic energy further comprises subjecting the meat material to about 1×10?4 to about 1 kilowatt-hour ultrasonic energy per liter meat material. In other embodiments the application of the ultrasonic energy can be varied in terms of energy, duration time, frequency, and temperature to achieve the desired results.Type: ApplicationFiled: October 16, 2006Publication date: August 19, 2010Inventors: Ted Brown, Matthew Gardner, Matthew S. Osborn, Alexander Patist, Daniel L. Schaefer, Rudy Steiner, Mike L. Wiens
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Publication number: 20100136696Abstract: An apparatus and method for detecting contaminants in a food product having an irregular shape is described. The apparatus comprises a contaminant detection device constructed and arranged to detect contaminants in a food product when the food product enters a zone of operation relative to the contaminant detection device. A conveyor belt is electrically coupled to the contaminant detector. The contour filler is operably connected to the conveyor bell and contaminant detector, and positions the food product within the zone of operation. The contour filler may retain the food product and fill the cross sectional area of the zone of operation to enhance contaminant detection. The contour filler may rotate the food product relative to the contaminant detector.Type: ApplicationFiled: December 27, 2007Publication date: June 3, 2010Applicant: CARGILL INCORPORATEDInventors: Daniel L. Schaefer, Rudy Steiner
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Publication number: 20100056898Abstract: An age of an animal or animal carcass is estimated using a measurement or measurements of physical properties of the animal or carcass. A correlation between at least one physical property or characteristic and the animal's age is determined. A measurement of the at least one physical property or characteristic is made using non-invasive technology. An estimated age is then determined comparing the measured at least one property to the correlation of property and age.Type: ApplicationFiled: June 13, 2006Publication date: March 4, 2010Inventors: David R. McKenna, Daniel L. Schaefer
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Patent number: 7108882Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.Type: GrantFiled: May 23, 2003Date of Patent: September 19, 2006Assignee: Excel CorporationInventors: Daniel L. Schaefer, Jerome D. Leising, M. James Riemann
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Patent number: 6949265Abstract: A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meal. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the surface of the trimmings; heating the surface treated animal trimmings in a heat exchanger having a first-in and first-out arrangement to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and the liquids stream containing an increased amount of tallow, separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow, and combining the solids stream and the heavy phase to form a meat product.Type: GrantFiled: November 8, 2000Date of Patent: September 27, 2005Assignee: Cargill, IncorporatedInventors: Daniel L. Schaefer, Jerome D. Leising, M. James Riemann
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Publication number: 20030198724Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.Type: ApplicationFiled: May 23, 2003Publication date: October 23, 2003Applicant: Excel CorporationInventors: Daniel L. Schaefer, Jerome D. Leising, M. James Riemann
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Patent number: 6569482Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.Type: GrantFiled: October 30, 1998Date of Patent: May 27, 2003Assignee: Excel CorporationInventors: Daniel L. Schaefer, Jerome D. Leising, M. James Riemann
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Publication number: 20020004091Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.Type: ApplicationFiled: October 30, 1998Publication date: January 10, 2002Inventors: DANIEL L. SCHAEFER, JEROME D. LEISING, M. JAMES RIEMANN
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Patent number: 6159515Abstract: A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the surface of the trimmings; heating the surface treated animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the animal trimmings to a temperature in the range of about 32.degree. C. to about 43.degree. C.Type: GrantFiled: October 30, 1998Date of Patent: December 12, 2000Assignee: Cargill, IncorporatedInventors: Daniel L. Schaefer, Jerome D. Leising, M. James Riemann
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Patent number: 5965184Abstract: A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.Type: GrantFiled: July 16, 1997Date of Patent: October 12, 1999Assignee: Cargill, IncorporatedInventors: Daniel L. Schaefer, M. James Riemann, Michael E. Rempe
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Patent number: 5725897Abstract: A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.Type: GrantFiled: July 25, 1995Date of Patent: March 10, 1998Assignee: Cargill, IncorporatedInventors: Daniel L. Schaefer, M. James Riemann, Michael E. Rempe