Abstract: A utility vehicle includes a plurality of ground-engaging members, a frame, a powertrain assembly, a front suspension assembly, and a rear suspension assembly. A cargo bed may be supported by the frame at the rear of the vehicle. The vehicle also includes an operator seat and at least one passenger seat positioned within an operator area. In one embodiment, the vehicle includes doors to enclose the operator area.

Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Abstract: A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.

Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Abstract: A gladhand electrical connectivity towing system couples electrical wiring from a towing vehicle to a towed vehicle through a quick and easy gladhand coupling operation between a pigtail and a vehicle mount. The system provides a pigtail that detachably couples to a vehicle mount through a tool-free, 20°-25° rotation, gladhand-type connection between male and female gladhand couplers. Two aligning gladhand couplers and one stabilizing gladhand coupler mate. The pigtail and vehicle mount include electrical interfaces that align and engage to conduct electricity from the towing vehicle to the towed vehicle. The electrical interfaces have lips and multiple apertures, with the lips forming a sealed interface to protect against moisture and debris. Multiple first conduction members are fitted into apertures in the electrical interfaces to conduct electricity from the power source of the towing vehicle to the towed vehicle.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

Abstract: Systems and methods for automatic sampling, digestion, and joining a plurality of sample introduction systems of a sample for subsequent analysis by ICP-MS are described.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.

Abstract: An articulated arm coordinate measuring machine includes a laser line probe. The laser line probe includes a camera that can acquire metrology data and color data. A laser line probe is coupled to a probe end of an articulated arm. The laser line probe having a projector and a camera, the projector being operable to project a line of light at one or more predetermined wavelengths, the camera having a lens assembly optically coupled to a sensor assembly. The sensor assembly has a photosensitive array and a filter disposed between the photosensitive array and the lens assembly. The filter includes a plurality of red, green and blue pixels in a predetermined arrangement. A controller is coupled to the laser line probe and causes the camera to acquire a metrology image and a color image. The controller assigns a color to the three-dimensional coordinate points based on the color image.

Abstract: Systems and methods for planning, booking and/or sharing a travel itinerary are disclosed. The system may comprise processor that is programmed to: (1) receive content from a financial institution which may include a number of points accumulated by a cardholder; a recommendation as to at least one item on a travel itinerary; and a number of points required to purchase at least one item on a travel itinerary; (2) generate a web page that may include a visual depiction of at least one travel destination and the number of points accumulated by the cardholder; (3) transmit the webpage to the cardholder; and (4) receive from the cardholder a request to book at least one item on the travel itinerary using the points.

Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Systems and methods for intelligent gift registries are disclosed. In one embodiment, a method for using an intelligent gift registry may include: (1) receiving, from a gift receiver, an identification of at least one gift receiver interest; (2) receiving, from a gift giver, an identification of at least one gift giver interest; (3) at least one computer processor generating a gift giving suggestion list comprising at least one gift giving suggestion and based on the at least one gift receiver interest and the at least one gift giver interest; (4) providing, to the gift giver, the gift suggestion list; and (5) receiving, from one of the gift giver, a gift selection.

Abstract: The invention relates to a computer-implemented system and method for enabling the use of rewards cash or points with a mobile device at a merchant's point of sale device, according to one example. The method may comprise the steps of: acquiring information about the location of a mobile device of an account holder; sending information to the mobile device identifying one or more nearby merchants at which the account holder is able to make a payment with the mobile device using a rewards currency associated with an account of the account holder; sending to the mobile device an available rewards currency amount that can be applied to a purchase; receiving a selected rewards currency amount that the account holder elects to apply to the purchase; and initiating a generation of an electronic payment signal by the mobile device for the total purchase amount.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.