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1. 发明申请

WO2007047525A2 ULTRASONIC TREATMENT FOR PREPARING MEAT PRODUCTS 审中-公开
标题翻译：超声处理制备肉制品
公开(公告)号：WO2007047525A2
公开(公告)日：2007-04-26
申请号：PCT/US2006/040233
申请日：2006-10-16
申请人： CARGILL, INCORPORATED , BROWN, Ted , GARDNER, Matthew , OSBORN, Matthew S. , PATIST, Alexander , SCHAEFER, Daniel L. , STEINER, Rudy , WIENS, Mike L.
发明人： BROWN, Ted , GARDNER, Matthew , OSBORN, Matthew S. , PATIST, Alexander , SCHAEFER, Daniel L. , STEINER, Rudy , WIENS, Mike L.
IPC分类号： A23B4/015 , A23L3/30
CPC分类号： A23L3/30 , A23B4/00 , A23B4/015
摘要： The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the meat material to ultrasonic energy further comprises subjecting the meat material to about 1 x 10 -4 to about 1 kilowatt-hour ultrasonic energy per liter meat material. In other embodiments the application of the ultrasonic energy can be varied in terms of energy, duration time, frequency, and temperature to achieve the desired results.
摘要翻译：本发明包括制备肉制品的方法，其包括使肉材料经受超声波能量以降低肉材料的微生物含量。该方法的一个实施方案包括使肉材料经受超声波能量，还包括使肉材料每升肉材料经受约1×10-4〜约1千瓦时的超声波能量。在其他实施例中，超声波能量的施加可以根据能量，持续时间，频率和温度而变化，以实现期望的结果。

2. 发明申请

WO2008082580A1 APPARATUS AND METHOD FOR THE ENHANCEMENT OF CONTAMINANT DETECTION 审中-公开
标题翻译：用于增强污染物检测的装置和方法
公开(公告)号：WO2008082580A1
公开(公告)日：2008-07-10
申请号：PCT/US2007/026353
申请日：2007-12-27
申请人： CARGILL, INCORPORATED , SCHAEFER, Daniel, L. , STEINER, Rudy
发明人： SCHAEFER, Daniel, L. , STEINER, Rudy
IPC分类号： B07C5/34 , G01B11/24
CPC分类号： G01N22/00 , B07C5/3416
摘要： An apparatus and method for detecting contaminants in a food product having an irregular shape is described. The apparatus comprises a contaminant detection device constructed and arranged to detect contaminants in a food product when the food product enters a zone of operation relative to the contaminant detection device. A conveyor belt is electrically coupled to the contaminant detector. The contour filler is operably connected to the conveyor belt and contaminant detector, and positions the food product within the zone of operation. The contour filler may retain the food product and fill the cross sectional area of the zone of operation to enhance contaminant detection. The contour filler may rotate the food product relative to the contaminant detector.
摘要翻译：描述了一种用于检测具有不规则形状的食品中的污染物的装置和方法。该装置包括污染物检测装置，其被构造和布置为当食品进入相对于污染物检测装置的操作区域时，检测食品中的污染物。传送带电耦合到污染物检测器。轮廓填料可操作地连接到输送带和污染物检测器，并将食品定位在操作区域内。轮廓填料可以保留食品并填充操作区域的横截面积，以增强污染物的检测。轮廓填料可以相对于污染物检测器旋转食品。

3. 发明申请

WO2005099466A1 TREATING MEAT FROM DARK-CUTTING CARCASSES USING AN ACIDIFICATION PROCESS 审中-公开
标题翻译：使用酸化处理从深切切片中处理肉类
公开(公告)号：WO2005099466A1
公开(公告)日：2005-10-27
申请号：PCT/US2005/011940
申请日：2005-04-08
申请人： CARGILL, INCORPORATED , DOLEZAL, Howard, G., Jr. , MCKENNA, Dave , SCHAEFER, Daniel, L. , STEINER, Rudy
发明人： DOLEZAL, Howard, G., Jr. , MCKENNA, Dave , SCHAEFER, Daniel, L. , STEINER, Rudy
IPC分类号： A23B4/20
CPC分类号： A23B4/20 , A23B4/12 , A23L13/42 , A23L13/72
摘要： A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.
摘要翻译：用于处理深色切肉肉的系统和方法包括使肉与一种或多种酸化剂接触，其量足以使酸化剂水解并降低肉的pH水平。酸化剂可以通过注射，腌制，喷雾或摩擦加入到肉中。

4. 发明申请

WO2007005772A1 MEAT PROCESSING 审中-公开
标题翻译：肉类加工
公开(公告)号：WO2007005772A1
公开(公告)日：2007-01-11
申请号：PCT/US2006/025879
申请日：2006-06-30
申请人： CARGILL, INCORPORATED , STEINER, Rudy
发明人： STEINER, Rudy
IPC分类号： A23B4/16 , A23L1/31
CPC分类号： A23B4/16 , A23L13/00
摘要： The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.
摘要翻译：本发明涉及使用一氧化碳作为加工助剂来改善脂肪 - 牛肉配方的红色的损失，同时对其进行热处理以产生细纹理的牛肉。有时被称为脂肪减少的牛肉的精细纹理的牛肉是由修剪制成的。在加热细纹织的牛肉之前，期间或之后，细纹织的牛肉可能暴露于升高的一氧化碳水平，以改善细纹织的牛肉制品的最终颜色。

5. 发明申请

WO2009102457A1 PROCESSING MEAT TRIM 审中-公开
标题翻译：加工肉类
公开(公告)号：WO2009102457A1
公开(公告)日：2009-08-20
申请号：PCT/US2009/000904
申请日：2009-02-12
申请人： CARGILL, INCORPORATED , GOULD, Stacey , STEINER, Rudy
发明人： GOULD, Stacey , STEINER, Rudy
IPC分类号： B07C5/00
CPC分类号： B07C5/38 , A22C17/002 , A22C17/008
摘要： Meat trim portions are sorted by employing quantitative lean point analysis and one or more sorting steps. Embodiments of the present invention are adapted to make lean point determinations, to compare the determinations to one or more sorting parameters, and to direct meat trim portions to one of a plurality of containers based on the comparison. Meat trim portions from each container are subsequently processed into ground meat.
摘要翻译：通过使用定量瘦点分析和一个或多个分选步骤来对肉类装饰部分进行分类。本发明的实施例适用于进行瘦点确定，以将确定与一个或多个排序参数进行比较，以及基于该比较将肉修剪部分引导到多个容器之一。随后将来自每个容器的肉装饰部分加工成碎肉。

6. 发明申请

WO2006004821A1 MEAT PACKAGING SYSTEM 审中-公开
标题翻译：肉包装系统
公开(公告)号：WO2006004821A1
公开(公告)日：2006-01-12
申请号：PCT/US2005/023065
申请日：2005-06-28
申请人： EXCEL CORPORATION , STEINER, Rudy , COUNTZ, John, W.
发明人： STEINER, Rudy , COUNTZ, John, W.
IPC分类号： A23B4/16
CPC分类号： A22C17/0093 , A23B4/16 , A23L13/42 , A23V2002/00 , A23V2200/04 , A23V2250/112
摘要： A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere including carbon monoxide, maintaining the chamber at hyperbaric levels of pressure for a dwell time and bringing the chamber to regular atmospheric pressure. The myoglobin of the meat within the chamber is thereby rapidly converted to carboxymyoglobin and, thus, the meat appears normally oxygenated. The meat may be placed into a low oxygen atmosphere or vacuum packaging machine and packaged accordingly.
摘要翻译：一种快速结合新鲜肉肌红蛋白与一氧化碳的系统和方法。该方法包括将新鲜肉放入室中，在室内产生负压，在包含一氧化碳的气氛下对室进行加压，将室保持在高压水平，停留时间并使室达到规定的大气压。因此，室内肉的肌红蛋白被迅速地转化为羧基肌红蛋白，因此肉出现正常氧合。肉可以放置在低氧气氛或真空包装机中并相应地包装。

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