Patents by Inventor Robert B. Rendek

Robert B. Rendek 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: 4576825
    Abstract: The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a temperature above 115.degree. F.
    Type: Grant
    Filed: April 23, 1979
    Date of Patent: March 18, 1986
    Assignee: Conagra, Inc.
    Inventors: Catherine O. Tracy, Evan F. Binkerd, Robert B. Rendek, Raymond J. Wrobel
  • Patent number: 4414232
    Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, after completion of said-nitrite curing and before cooking, a treating solution containing liquid smoke.
    Type: Grant
    Filed: December 28, 1981
    Date of Patent: November 8, 1983
    Assignee: Armour and Company
    Inventors: Rhule B. Sleeth, Richard F. Theiler, Robert B. Rendek
  • Patent number: 4315948
    Abstract: This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.
    Type: Grant
    Filed: June 12, 1980
    Date of Patent: February 16, 1982
    Assignee: Armour and Company
    Inventors: Rhule B. Sleeth, Richard F. Theiler, Robert B. Rendek