Company Filing History:
Years Active: 2001-2013
Title: The Innovations of Howard G Dolezal, Jr.
Introduction
Howard G Dolezal, Jr. is a notable inventor based in Derby, Kansas, with a significant contribution to the field of meat processing. He holds a total of nine patents, showcasing his innovative approaches to improving meat quality and tenderness. His work has had a substantial impact on the meat industry, particularly in addressing issues related to meat from dark-cutting carcasses.
Latest Patents
One of Dolezal's latest patents is focused on treating meat from dark-cutting carcasses using an acidification process. This system and method involve contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant can be introduced to the meat through various methods, including injecting, marinating, spraying, or rubbing. Another significant patent is a method and apparatus for tenderizing meat. This method includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separation is performed prior to the onset of rigor mortis, enabling the stretching of muscle fibers in the carcass, with the electrical stimulation focused on the midsection of the animal.
Career Highlights
Throughout his career, Dolezal has worked with prominent companies in the meat industry, including Excel, Inc. and Cargill Inc. His experience in these organizations has allowed him to develop and refine his innovative techniques, contributing to advancements in meat processing.
Collaborations
Dolezal has collaborated with several professionals in his field, including Darren J Grose and Brian W Bell. These collaborations have likely facilitated the exchange of ideas and further innovation in meat processing technologies.
Conclusion
Howard G Dolezal, Jr. is a distinguished inventor whose contributions to meat processing have led to significant advancements in the industry. His innovative patents and collaborations reflect his commitment to improving meat quality and tenderness.