patents

patents

WTI is dedicated to advancing the quality, safety and wholesomeness of meat, poultry and seafood product, and currently holds 10 FDA- and USDA-approved patents, four of which are product oriented and six of which address processing methodologies.

They include:

Patent #7,311,934 Method of Inhibiting the Growth of Clostridium perfringens in Meat Products
A method of inhibiting bacterial growth in meat with buffered sodium citrate and sodium diacetate (IONAL™LC).

Patent # 6,113,959 Method of Packaging Meat (Staged Marination)
Meat products are injected or massaged with a base marinade containing less than the total amount of seasoning desired, then placed upon a packaging material previously coated with a seasoning layer, upon which the product is coated with another seasoning layer before being sealed.

Patent # 5,505,972 Differential Injection of Poultry Parts
Poultry parts are differentially injected with the same or different marinates, especially to provide a greater proportion of the marinating solution in the breast portions than in the leg and other portions.

Patent # 5,449,524 Differential Injection of Poultry
Poultry carcasses, especially for rotisserie roasting, are differentially injected with the same or different marinates, especially to provide a greater proportion of the marinating solution in the breast portions than in the leg and other portions.

Patent # 5,436,017 Method of Inhibiting Bacterial Growth in Meat and Product Thereof (Ional)
A method of inhibiting bacterial growth in meat with buffered sodium citrate (IONAL™).

Patent # 5,302,406 Method of Inhibiting Bacterial Growth in Meat
A method of inhibiting bacterial growth in meat in which a citrate salt, preferably sodium citrate, is introduced into the meat to a sodium citrate content of 1 to 7 percent and preferably about 1 to 1.3 percent.

Patent # 5,362,507 Method of Processing Freshly Slaughtered Fowl Meat (Myosol)
The chemical effects of rigor mortis requiring aging of fowl meat are eliminated by treating the meat with a diphosphate solution and massaging to incorporate up to preferably 0.5 percent by weight of the diphosphate in the meat.

Patent # 5,972,398 Method and Apparatus for Treatment of Meat
An inline macerating method and apparatus for treating pieces of meat with a liquid in which the pieces are first injected with the liquid and then drawn by suction through a duct in which the piece is incised by cutting edges extending into the path of the pieces as they traverse the duct. The pieces then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Patent # 5,405,630 Method of and Apparatus for Treating Meat
As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft causes the speed to progressively drop as the torque input is maintained constant at a percentage of total available torque, thereby improving the water bonding without damage to the muscle tissue.

Patent #6,730,341 Method of and Apparatus for the Processing of Meat
The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45 to 60 F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.