Abstract: A method of removing a downhole tool from a wellbore comprising contacting the tool with a heat source wherein the tool comprises at least one load-bearing component comprising a thermally degradable material. A method of reducing the structural integrity of a downhole tool comprising fabricating the load-bearing components of the tool from a thermally degradable material. A method of removing a downhole tool comprising mechanically milling and/or drilling the tool from a wellbore wherein the tool comprises at least one load bearing component comprising a phenolic resin wherein the phenolic resin comprises a rosole, a novalac or combinations thereof.

Abstract: A method of removing a downhole tool from a wellbore comprising contacting the tool with a heat source wherein the tool comprises at least one load-bearing component comprising a thermally degradable material. A method of reducing the structural integrity of a downhole tool comprising fabricating the load-bearing components of the tool from a thermally degradable material. A method of removing a downhole tool comprising mechanically milling and/or drilling the tool from a wellbore wherein the tool comprises at least one load bearing component comprising a phenolic resin wherein the phenolic resin comprises a rosole, a novalac or combinations thereof.

Abstract: A wellbore servicing system, comprising a plurality of sleeve systems disposed in a wellbore, each sleeve system comprising a seat and a dart configured to selectively seal against the seat to the exclusion of other seats, the seats each comprising an upper seat landing surface and the darts each comprising a dart landing surface, wherein the darts each comprise a dart landing surface that is configured to complement an upper seat landing surface of the seat to which the dart is configured to selectively seal against.

Abstract: A wellbore servicing system, comprising a plurality of sleeve systems disposed in a wellbore, each sleeve system comprising a seat and a dart configured to selectively seal against the seat to the exclusion of other seats, the seats each comprising an upper seat landing surface and the darts each comprising a dart landing surface, wherein the darts each comprise a dart landing surface that is configured to complement an upper seat landing surface of the seat to which the dart is configured to selectively seal against.

Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.

Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with euhygienic bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.

Abstract: A method for remvoing hair from the hide of an animal to be slaughtered in order to reduce bacterial contamination of meat and meat by-products.A bovine is first immobilized and a depilatory substance of sodium sulfide is sprayed onto the animal's hide for 1-60 seconds. After a dwell time of about 1-180 seconds, the hair contacted by the depilatory substance is removed by directing pressurized jets of water at the animal's hide. Neutralizing agents are then sprayed onto the animal to stop the depilatory process and the animal is conveyed to an exsanguination station for further processing.