Abstract: A system for distributing pressurized fluid during wellbore operations can include a pressure vessel having a fluid inlet and a fluid outlet. The system can also include a conduit rotatably connected to the fluid outlet of the pressure vessel for coupling to one or more wellbores. Also, a method for distributing pressurized fluid during wellbore operations can include receiving pressurized fluid in a pressure vessel. The method can also include distributing to one or more wellbores the pressurized fluid from the pressure vessel through a conduit rotatably connected to the pressure vessel.

Abstract: A system for distributing pressurized fluid during wellbore operations can include a pressure vessel having a fluid inlet and a fluid outlet. The system can also include a conduit rotatably connected to the fluid outlet of the pressure vessel for coupling to one or more wellbores. Also, a method for distributing pressurized fluid during wellbore operations can include receiving pressurized fluid in a pressure vessel. The method can also include distributing to one or more wellbores the pressurized fluid from the pressure vessel through a conduit rotatably connected to the pressure vessel.

Abstract: Present embodiments include a sealing system configured to be disposed about a first wellhead component, wherein the sealing system includes a first seal and a pre-charging system configured to exert a first initial lateral loading force on the first seal to increase a first initial seal contact pressure of the first seal.

Abstract: Present embodiments include a sealing system configured to be disposed about a first wellhead component, wherein the sealing system includes a first seal and a pre-charging system configured to exert a first initial lateral loading force on the first seal to increase a first initial seal contact pressure of the first seal.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.