Patents by Inventor Edward M. DIXON

Edward M. DIXON 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).

  • Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life
    Patent number: 11064708
    Abstract: A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods.
    Type: Grant
    Filed: January 6, 2015
    Date of Patent: July 20, 2021
    Inventors: Robert B. Stryker, Edward M. Dixon
  • PROCESS TO PRODUCE PASTEURIZED SHRIMP AND SHELLFISH
    Publication number: 20180279632
    Abstract: A system and method are disclosed for processing packaged seafood containing shrimp or other non-crab shellfish species. Embodiments of the disclosed method provide a pasteurized shellfish product having a longer refrigerated shelf-life than experienced with conventional shellfish processing methods, and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than are retained by shellfish made according to current processing methods.
    Type: Application
    Filed: June 6, 2018
    Publication date: October 4, 2018
    Inventors: Robert B. Stryker, Edward M. Dixon, Thomas E. Rippen
  • PROCESS TO PRODUCE SAFE PASTEURIZED SHRIMP AND OTHER SHELLFISH OF HIGH SENSORY QUALITY AND EXTENDED REFRIGERATED SHELF-LIFE
    Publication number: 20150196040
    Abstract: A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods.
    Type: Application
    Filed: January 6, 2015
    Publication date: July 16, 2015
    Inventors: Edward M. DIXON, Robert B. STRYKER