Patents by Inventor Neil B. Webb

Neil B. Webb 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).

  • Patent number: 5514403
    Abstract: This invention is a method of substantially reducing and in some cases eliminating hazardous pathogens form the surfaces of food products. This is accomplished by moving the meat products into a treatment area and spraying the same with super heated steam preferably heated to between 250 and 300 degrees Fahrenheit for a period of 1 to 5 seconds depending on the food product being treated. The surfaces of the food products are then immediately cooled by applying a chilled fluid having a temperature of between 35 and 40 degrees Fahrenheit for a period of 5 to 10 seconds. Even though the super heated steam substantially reduces or eliminates hazardous pathogens on the surface of the food products, the cooling fluid allows such surface to maintain its natural color or bloom.
    Type: Grant
    Filed: October 4, 1994
    Date of Patent: May 7, 1996
    Inventors: Neil B. Webb, Jonathan N. Webb, Wayne P. Pruett, Jr.
  • Patent number: 5286514
    Abstract: This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit, comminuting the meat to approximately 3/8 inch particle size, mixing between 0.5 and 5.0%, by weight, oat bran and betwen 0.3 and 3.0%, by weight flavoring with the comminuted meat, and comminuting the resulting mixture to between 3/16 inch and 1/8 inch particle size to produce a low fat meat product that, when cooked, has the mouth-feel, texture, juiciness and tenderness of normal fat comminuted meat products.
    Type: Grant
    Filed: February 10, 1993
    Date of Patent: February 15, 1994
    Assignee: Webb Technical Group, Inc.
    Inventors: Neil B. Webb, James P. Hadden, Ta Chung Wu
  • Patent number: 4753809
    Abstract: A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.
    Type: Grant
    Filed: October 4, 1985
    Date of Patent: June 28, 1988
    Inventor: Neil B. Webb