Patents by Inventor Edward Pospiech

Edward Pospiech 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).

  • Method of improving drip loss in fresh beef, pork, and poultry
    Patent number: 6869632
    Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass or parts thereof is disclosed.
    Type: Grant
    Filed: March 19, 2003
    Date of Patent: March 22, 2005
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: Robert G. Kauffman, Marion L. Greaser, Edward Pospiech, Ronald L. Russell
  • Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
    Publication number: 20030175391
    Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass or parts thereof is disclosed.
    Type: Application
    Filed: March 19, 2003
    Publication date: September 18, 2003
    Applicant: Wisconsin Alumni Research Foundation
    Inventors: Robert G. Kauffman, Marion L. Greaser, Edward Pospiech, Ronald L. Russell
  • Method of improving the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
    Patent number: 6020012
    Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.
    Type: Grant
    Filed: June 5, 1997
    Date of Patent: February 1, 2000
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: Robert G. Kauffman, Marion L. Greaser, Edward Pospiech, Ronald L. Russell