This inventor holds 5 USPTO granted patents. Top assignees: Stauffer Chemical Company, Nutrisearch Company, Stauffer Chemical Company Division of Rhone-Poulenc, Inc.. Active years: 1983-1988.
Company Filing History:
3 out of 1,304 
1 out of 12 
1 out of 1 Years Active: 1983-1988
Title: The Innovations of Charles W. Everson
Introduction
Charles W. Everson is a notable inventor based in McMurray, PA (US). He holds a total of 5 patents that reflect his contributions to the field of food science, particularly in meat processing and preservation. His innovative approaches have led to advancements that enhance the quality and shelf-life of food products.
Latest Patents
One of Everson's latest patents is a process for acidifying ground meats. This method allows for the preparation of meats with a low interior acid level, resulting in products that are more natural, better tasting, and have improved texture compared to those produced using traditional encapsulated-acid processes. The process involves salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, and cooking it with agitation to heat set the exterior of the protein. This is followed by treating the meat in an acid solution containing salt to reduce the pH of the meat particles, eliminating the need for expensive fat-coated acids.
Another significant patent focuses on increasing the shelf-life of refrigerated fish. This innovation stabilizes fish fillets through a composition that includes alkali metal hexametaphosphate, alkali metal acid pyrophosphate, and alkali metal sorbate. Notably, this method requires significantly lower levels of sorbate than previous methods and does not involve citric acid, making it a more efficient solution for fish preservation.
Career Highlights
Throughout his career, Charles W. Everson has worked with several companies, including Stauffer Chemical Company and Nutrisearch Company. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Everson has collaborated with notable individuals in his field, including William E. Swartz and Eugene Brotsky. These partnerships have likely fostered a creative environment that has led to the development of his patented processes.
Conclusion
Charles W. Everson's contributions to food science through his innovative patents demonstrate his commitment to improving food quality and safety. His work continues to influence the industry, making a lasting impact on how food products are processed and preserved.