Donald E Lucke

Title: The Innovative Contributions of Donald E. Lucke

Introduction

Donald E. Lucke is a notable inventor based in Madison, Wisconsin, recognized for his significant contributions to the field of food processing and material science. With a total of six patents to his name, Lucke has developed innovative methods that enhance the quality and efficiency of food production.

Latest Patents

One of Lucke's latest patents is for an organometallic solvent seaming of cellulosic materials. This improved method describes the fusing, joining, or seaming of cellulosic materials using a solution of selected organometallic compounds or metal oxides. This technique allows for rapid crosslinking of overlapping cellulosic surfaces, resulting in secure seams with enhanced strength achieved through subsequent moisture treatment. The tubular cellulosic casings produced are particularly well-suited for the manufacture of sausages and sausage-like products, boasting exceptionally high shear strength and wet strength.

Another significant patent by Lucke involves the desinewing of boneless trim. This assembly and method disclose a process for separating muscle tissue from sinew in meat. The method utilizes a plurality of elongate pins that pierce the meat to restrain the sinew while a compressive force is applied to the muscle tissue. This innovative approach allows for the effective removal of substantial portions of sinew and reduces the fat content in the muscle tissue to as little as less than 1-1.5 wt %.

Career Highlights

Throughout his career, Donald E. Lucke has worked with prominent companies such as Oscar Mayer Foods Corporation and Kraft Foods, Inc. His experience in these organizations has contributed to his expertise in food processing technologies and innovations.

Collaborations

Lucke has collaborated with notable individuals in his field, including Norman C. Abler and Terry L. Holmes. These partnerships have likely fostered a creative environment that has led to the development of his innovative patents.

Conclusion

Donald E. Lucke's contributions to the field of food processing and material science are marked by his innovative patents and collaborations. His work continues to influence the industry, showcasing the importance of creativity and innovation in enhancing food production methods.