Craig Matthew Claussen

Title: Innovations in Pork Processing by Craig Matthew Claussen

Introduction

Craig Matthew Claussen is an innovative inventor based in Springdale, AR (US). He has made significant contributions to the food processing industry, particularly in the area of pork sausage production. With a total of 2 patents, Claussen has developed methods that challenge conventional practices in meat processing.

Latest Patents

Claussen's latest patents focus on a groundbreaking method for the manufacture of pre-rigor sausage. This method economically retrieves pre-rigor lean and fat from butcher hogs, specifically barrows and gilts, which are typically around 285 lbs live weight and ready for market. The process is innovative as it allows for the harvesting of certain sections of the butcher hog at 1 hour to 1 hour and 45 minutes post-mortem. This technique maintains the value of primal cuts while producing ground pork sausage that has comparable texture, color, and consistency to that derived from older sows, which are commonly used in the industry.

Career Highlights

Claussen is currently employed at Tyson Foods, Inc., where he continues to apply his expertise in meat processing. His work has been pivotal in demonstrating that the retrieval of pre-rigor pork sausage is not only feasible but also economically viable. This innovation has the potential to reshape industry standards and practices.

Collaborations

Claussen has collaborated with notable coworkers, including Brent Robert McElroy and Brady Thomas Wilson. Their combined efforts contribute to the advancement of meat processing technologies and the overall efficiency of production methods.

Conclusion

Craig Matthew Claussen's innovative approaches to pork processing exemplify the potential for advancements in the food industry. His patents not only enhance the quality of pork sausage but also challenge existing perceptions about meat processing.