Company Filing History:
Years Active: 1976
Title: Harold Rothchild: Innovator in Bacterial Products for Meat Processing
Introduction
Harold Rothchild is an accomplished inventor based in Kalamazoo, MI (US). He has made significant contributions to the field of food technology, particularly in the development of bacterial products that enhance meat processing. His innovative approach has led to the creation of a unique product that is beneficial for the sausage-making industry.
Latest Patents
Rothchild holds a patent for a bacterial product useful for making sausage. This invention involves a frozen stabilized bacterial product consisting of Pediococcus cerevisiae mixed with a stabilizing agent, such as glycerol, and a nutrient medium. The process he developed allows for the creation of a fermented meat product by mixing the thawed concentrate with a meat formulation in an amount of at least 0.1 percent by weight. The mixture is then heated to a temperature between 110°F and 125°F for a duration of 8 to 15 hours, after which the bacterial action is terminated.
Career Highlights
Harold Rothchild has dedicated his career to advancing food technology through innovative solutions. His work at Microlife Technics, Inc. has positioned him as a key player in the industry. With a focus on improving food safety and quality, Rothchild's inventions have the potential to revolutionize meat processing.
Collaborations
Rothchild collaborates with Ronald H. Olsen, leveraging their combined expertise to further enhance their research and development efforts. Their partnership has been instrumental in driving innovation within their field.
Conclusion
Harold Rothchild's contributions to the food technology sector, particularly through his patented bacterial product, demonstrate his commitment to innovation and quality in meat processing. His work continues to influence the industry and improve food safety standards.