Herbert D Weiss

Title: The Innovations of Herbert D Weiss

Introduction

Herbert D Weiss is a notable inventor based in Suffern, NY (US), recognized for his contributions to the field of meat processing. With a total of two patents to his name, Weiss has made significant advancements in the methods of acidulating meat products.

Latest Patents

Weiss's latest patents include a method of acidulating a comminuted meat product. This invention provides an acidulant and a method for acidulating moist meat and meat emulsions at processing temperatures ranging from about 32°F to 135°F. The method involves mixing a coated acidulant into the meat or meat emulsion, where the acidulant is effectively encapsulated by a coating. This coating consists of a mixture of approximately 50-70 wt. % of a water-soluble glyceride and about 30-50 wt. % of a hydrogenated vegetable oil. Another patent focuses on a meat acidulant, which shares similar characteristics and applications.

Career Highlights

Weiss is currently associated with Balchem Corporation, where he continues to innovate in the field of food science and technology. His work has contributed to improving the quality and safety of meat products, making a lasting impact on the industry.

Collaborations

Weiss collaborates with Robert G Reynolds, leveraging their combined expertise to further enhance their research and development efforts in meat processing technologies.

Conclusion

Herbert D Weiss's innovative work in acidulating meat products showcases his commitment to advancing food technology. His patents reflect a deep understanding of the complexities involved in meat processing, and his contributions continue to influence the industry positively.