Patents by Inventor Kent Thrasher

Kent Thrasher 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).

  • Packaged cooked meat and low pH sauce having extended refrigerated shelf life
    Publication number: 20030203079
    Abstract: Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.
    Type: Application
    Filed: April 15, 2003
    Publication date: October 30, 2003
    Inventors: Kent Thrasher, Cory J. Painter, Keena Brown, Doris Ticknor, Jennifer Cuccia
  • Packaged cooked meat and low pH sauce
    Patent number: 6579549
    Abstract: Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.
    Type: Grant
    Filed: August 16, 2000
    Date of Patent: June 17, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Kent Thrasher, Cory J. Painter, Keena Brown, Doris Ticknor, Jennifer Cuccia
  • Method of curing and processing par-cooked bacon derived from pork bellies
    Patent number: 6214393
    Abstract: Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par-cooks a pork belly injected with pickle solution and achieves the necessary weight reduction to meet the regulatory product definition for par-cooked bacon.
    Type: Grant
    Filed: July 19, 1999
    Date of Patent: April 10, 2001
    Assignee: OSI Industries, Inc.
    Inventors: Brent J. Afman, Kent Thrasher