Patents by Inventor John William Summerfield

John William Summerfield 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).

  • Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis
    Patent number: 9713337
    Abstract: A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.
    Type: Grant
    Filed: August 21, 2009
    Date of Patent: July 25, 2017
    Assignee: HORMEL FOODS CORPORATION
    Inventors: Nathan Ryan Smit, John William Summerfield, Jerry Earl Cannon
  • Use of high pressure processing to aid in the hair or feather removal from animal carcasses/hides
    Patent number: 8062104
    Abstract: High pressure processing is utilized to remove the external carcass portions from an animal carcass. The animal carcass is subjected to pressures of 50 MPa or greater to loosen the external carcass portions. In addition, high pressure processing is utilized to strengthen the hides of animal carcasses by subjecting them to pressures of from 10 to 50 MPa.
    Type: Grant
    Filed: September 29, 2009
    Date of Patent: November 22, 2011
    Assignee: Hormel Foods Corporation
    Inventors: John William Summerfield, Nathan Ryan Smit, Jerry Earl Cannon
  • Use of high pressure processing to aid in the hair or feather removal from animal carcasses/hides
    Publication number: 20110076929
    Abstract: High pressure processing is utilized to remove the external carcass portions from an animal carcass. The animal carcass is subjected to pressures of 50 MPa or greater to loosen the external carcass portions. In addition, high pressure processing is utilized to strengthen the hides of animal carcasses by subjecting them to pressures of from 10 to 50 MPa.
    Type: Application
    Filed: September 29, 2009
    Publication date: March 31, 2011
    Inventors: John William Summerfield, Nathan Ryan Smit, Jerry Earl Cannon
  • Use of High Pressure Processing to Improve Muscle Quality by Inhibiting Post Mortem Glycolysis
    Publication number: 20100048116
    Abstract: A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.
    Type: Application
    Filed: August 21, 2009
    Publication date: February 25, 2010
    Inventors: Nathan Ryan SMIT, John William SUMMERFIELD, Jerry Earl CANNON