Location History:
- Munster, IN (US) (1996 - 1999)
- Atlantic, IA (US) (2000)
- Hammond, IN (US) (2001 - 2003)
Company Filing History:
Years Active: 1996-2003
Title: Brent J Afman: Innovator in Bacon Processing
Introduction
Brent J Afman is a notable inventor based in Munster, IN (US). He has made significant contributions to the food processing industry, particularly in the development of methods for curing and processing bacon derived from pork products. With a total of 5 patents to his name, Afman's innovations have streamlined traditional processes and improved product quality.
Latest Patents
Afman's latest patents include a method of rapid curing and processing bacon derived from pork products. This innovative method eliminates the need for injecting the whole pork belly with pickle solution and smokehouse treatment. Instead, it immerses individual pork slices into a pickle solution, allowing each slice to absorb 110%-120% of its green weight. The process employs a single heating step that fully cooks the slices, achieving the necessary weight reduction to meet regulatory definitions for cooked bacon. Another significant patent is the method of curing and processing par-cooked bacon derived from pork bellies. This method also eliminates smokehouse treatment and utilizes a single heating step to par-cook a pork belly injected with pickle solution, ensuring compliance with regulatory definitions for par-cooked bacon.
Career Highlights
Brent J Afman is currently associated with Osi Industries, Inc., where he continues to innovate in the field of food processing. His work has not only enhanced the efficiency of bacon production but has also contributed to the overall quality and safety of pork products.
Collaborations
Afman has collaborated with notable coworkers such as Ralph E Weldy and Kent Thrasher, who have contributed to his innovative projects and advancements in the industry.
Conclusion
Brent J Afman stands out as a key figure in the food processing sector, with his patents reflecting a commitment to innovation and quality. His contributions have significantly impacted the methods used in bacon production, showcasing the importance of continuous improvement in food technology.