David Gerrard

Title: The Innovations of David Gerrard

Introduction

David Gerrard is an accomplished inventor based in Pine Village, Indiana. He has made significant contributions to the field of meat processing through his innovative methods. His work focuses on improving the quality of meat products, particularly in addressing specific conditions that affect their texture and appearance.

Latest Patents

David Gerrard holds a patent for the use of water-soluble phosphates to control PSE (pale, soft, exudative) condition in muscle products. This method involves injecting a phosphate solution into the animal muscle shortly after slaughter, before rigor mortis sets in. This innovative approach aims to enhance the quality of meat by preventing undesirable conditions that can affect its marketability.

Career Highlights

Throughout his career, David has been associated with Astaris LLC, where he has applied his expertise in food science and technology. His work has not only contributed to the company's success but has also advanced the industry standards for meat quality.

Collaborations

David has collaborated with notable coworkers, including Lulu Henson and Kevin J Fennewald. Their combined efforts have fostered a productive environment that encourages innovation and the development of new solutions in meat processing.

Conclusion

David Gerrard's contributions to the field of meat processing through his innovative patent demonstrate his commitment to improving food quality. His work continues to influence the industry positively.