Patents by Inventor Rod Bowling
Rod Bowling 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).
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Publication number: 20070054008Abstract: A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood.Type: ApplicationFiled: November 10, 2006Publication date: March 8, 2007Inventors: Robert Clayton, Rod Bowling
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Patent number: 7169415Abstract: A method for preserving a food product, such as meat, comprising 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: April 21, 2003Date of Patent: January 30, 2007Assignee: Swift Beef CompanyInventors: Rod A. Bowling, Robert Paul Clayton
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Publication number: 20030206995Abstract: A method for preserving a food product, such as meat, comprising 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: ApplicationFiled: April 21, 2003Publication date: November 6, 2003Applicant: Monfort, Inc.Inventors: Rod A. Bowling, Robert Paul Clayton
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Patent number: 6569474Abstract: A method for preserving a food product, such as meat, including 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: July 30, 2001Date of Patent: May 27, 2003Assignee: Monfort, Inc.Inventors: Robert Paul Clayton, Rod A. Bowling
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Publication number: 20020009520Abstract: A method for preserving a food product, such as meat, comprising 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: ApplicationFiled: July 30, 2001Publication date: January 24, 2002Inventors: Robert Paul Clayton, Rod A. Bowling
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Patent number: 6287610Abstract: A method for preserving a food product, such as meat, including 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: October 15, 1999Date of Patent: September 11, 2001Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert Paul Clayton
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Patent number: 6039984Abstract: A method for preserving a food product, such as meat, comprising 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: November 13, 1998Date of Patent: March 21, 2000Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert Paul Clayton
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Patent number: 5869113Abstract: A method for preserving a food product, such as meat, using 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. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: November 18, 1996Date of Patent: February 9, 1999Assignee: Monfort, Inc.Inventors: Robert Paul Clayton, Rod A. Bowling
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Patent number: 5576035Abstract: 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.Type: GrantFiled: September 29, 1994Date of Patent: November 19, 1996Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert P. Clayton
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Patent number: 5374433Abstract: 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.Type: GrantFiled: November 20, 1991Date of Patent: December 20, 1994Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert P. Clayton
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Patent number: 5149295Abstract: 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.Type: GrantFiled: October 26, 1990Date of Patent: September 22, 1992Assignee: Monfort Inc.Inventors: Rod A. Bowling, Robert P. Clayton
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Patent number: 4862557Abstract: A material and method for processing meat in production in which the meat, both carcass and head, which can proceed on different production lines, is rinsed and treated with acetic acid after hide removal. The water and acid are maintained at a temperature of between 80 and 150 degrees Fahrenheit. The acid is in a water based solution at concentrations ranging from 0.25 percent to 2.00 percent. After evisceration for the carcass and removal of waste from the head, the head and carcass are rinsed and treated with acetic acid again before being sent to cold storage from which they are released later for further processing. The first rinsing step is commenced within one hour of the time the hide is removed from the animal.Type: GrantFiled: October 3, 1988Date of Patent: September 5, 1989Assignee: Monfort of Colorado, Inc.Inventors: R. Paul Clayton, Rod A. Bowling
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Patent number: 4852216Abstract: A material and method for processing meat in production in which the meat, both carcass and head, which can proceed on different production lines, is rinsed and treated with acetic acid after hide removal. The water and acid are maintained at a temperature of between 80 and 150 degrees fahrenheit. The acid is in a water based solution at concentrations ranging from 0.25 per cent to 2.00 per cent. After evisceration for the carcass and removal of waste from the head, the head and carcass are rinsed and treated with acetic acid again before being sent to cold storage from which they are released later for further processing. The first rinsing step is commenced within one hour of the time the hide is removed from the animal.Type: GrantFiled: January 16, 1987Date of Patent: August 1, 1989Assignee: Monfort of Colorado, Inc.Inventors: R. Paul Clayton, Rod A. Bowling