Patents by Inventor YINGBO PENG

YINGBO PENG 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).

  • Method for improving tenderness of raw meat and meat product by mechanical vibration
    Patent number: 11464235
    Abstract: The present disclosure discloses a method for improving tenderness of raw meat and meat products by mechanical vibration. In the method, the raw meat is vibrated to loosen meat tissue and improve meat tenderness, or is vibrated during curing to reduce curing time while improving the tenderness. The method mechanically vibrates the raw meat to loosen the structure of the raw meat, and ultimately improves the meat tenderness; or vibrates during curing to improve the tenderness while reducing the curing time, effectively ensuring the sensory meat quality. The method of the present disclosure not only effectively solves the problem of the tenderness of meat and meat products, but also improves sensory quality and safety thereof, enables wider popularization and utilization of meat and meat products, and directly increases economic benefits of enterprises and opens up a new way for future development thereof.
    Type: Grant
    Filed: December 28, 2020
    Date of Patent: October 11, 2022
    Assignee: Nanjing Agricultural University
    Inventors: Yingbo Peng, Yawei Zhang, Lu Yang, Chao Wang, Zengqi Peng
  • METHOD FOR IMPROVING TENDERNESS OF RAW MEAT AND MEAT PRODUCT BY MECHANICAL VIBRATION
    Publication number: 20210315219
    Abstract: The present disclosure discloses a method for improving tenderness of raw meat and meat products by mechanical vibration. In the method, the raw meat is vibrated to loosen meat tissue and improve meat tenderness, or is vibrated during curing to reduce curing time while improving the tenderness. The method mechanically vibrates the raw meat to loosen the structure of the raw meat, and ultimately improves the meat tenderness; or vibrates during curing to improve the tenderness while reducing the curing time, effectively ensuring the sensory meat quality. The method of the present disclosure not only effectively solves the problem of the tenderness of meat and meat products, but also improves sensory quality and safety thereof, enables wider popularization and utilization of meat and meat products, and directly increases economic benefits of enterprises and opens up a new way for future development thereof.
    Type: Application
    Filed: December 28, 2020
    Publication date: October 14, 2021
    Inventors: Yingbo Peng, Yawei Zhang, Lu Yang, Chao Wang, Zengqi Peng
  • TiAl intermetallic compound single crystal material and preparation method therefor
    Patent number: 10570531
    Abstract: A TiAl intermetallic compound single crystal material and a preparation method therefor are disclosed. The alloy composition of the material comprises TiaAlbNbc(C, Si)d, wherein 43?b?49, 2?c?10, a+b+c=100, and 0?d?1 (at. %).
    Type: Grant
    Filed: October 9, 2015
    Date of Patent: February 25, 2020
    Assignee: NANJING UNIVERSITY OF SCIENCE AND TECHNOLOGY
    Inventors: Guang Chen, Yingbo Peng, Gong Zheng, Zhixiang Qi, Minzhi Wang, Pei Li
  • TIAL INTERMETALLIC COMPOUND SINGLE CRYSTAL MATERIAL AND PREPARATION METHOD THEREFOR
    Publication number: 20170268127
    Abstract: A TiAl intermetallic compound single crystal material and a preparation method therefor are disclosed. The alloy composition of the material comprises TiaAlbNbc(C, Si)d, wherein 43?b?49, 2?c?10, a+b+c=100, and 0?d?1 (at. %).
    Type: Application
    Filed: October 9, 2015
    Publication date: September 21, 2017
    Inventors: Guang Chen, YINGBO PENG, GONG ZHENG, ZHIXIANG QI, MINZHI WANG, PEI LI