Patents by Inventor John J. Guenther

John J. Guenther 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 realigning fibers in manufacturing meat products
    Patent number: 4810514
    Abstract: A method of manufacturing a structured meat product that simulates the tere and appearance of the more expensive quality cut by starting from a lower quality primal cut or wholesale cut. The method comprises the steps of separating the individual muscles and adjacent muscle groups of the wholesale cuts; denuding the muscles (e.g., removal of epimysial or perimysial connective tissue and the like); optionally adding binders or additives (e.g., NaCl/Na.sub.5 P.sub.3 O.sub.10 ; KCl/MgCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 ; and KCl/CaCl.sub.2 /Na.sub.5 P.sub.3 O.sub.
    Type: Grant
    Filed: October 22, 1986
    Date of Patent: March 7, 1989
    Assignee: Board of Regents Acting for and on Behalf of Oklahoma State University
    Inventor: John J. Guenther
  • Meat tenderizing method
    Patent number: 4224349
    Abstract: Aqueous solutions containing 2 or more chloride salts, selected from KCl, NaCl, MgCl.sub.2 and CaCl.sub.2, are injected into meats to enhance tenderness. Concentration of the compounds ranges from 0.3 molar to 2.0 molar when KCl and NaCl are used and from 0.05 molar to 0.6 molar when MgCl.sub.2 and CaCl.sub.2 are used. Injection amounts range from 2% to 10% of the weight of the meat being treated.
    Type: Grant
    Filed: November 17, 1978
    Date of Patent: September 23, 1980
    Inventors: Robert C. Gooch, John J. Guenther