Isabel Fernandez

Title: Innovations by Isabel Fernandez in Meat Processing

Introduction

Isabel Fernandez is a notable inventor based in Montbazon, France. She has made significant contributions to the field of food technology, particularly in the development of low-fat meat products. With a total of 3 patents to her name, her work focuses on innovative processes that enhance the quality and health aspects of meat products.

Latest Patents

One of Isabel's latest patents is a process for preparing a meat pâté with a low fat content. This innovative method involves creating a meat emulsion by combining meat, water, salts, and a fat substitute. The emulsion undergoes proteolytic digestion and is cooked at temperatures between 65°C and 75°C. It is then subjected to hydrostatic pressure greater than 400,000 kPa at temperatures ranging from -10°C to 75°C for a duration sufficient to achieve less than 4.5 protease units per gram of pâté, resulting in a low-fat product. Another significant patent is for the preparation of gelled meat chunks. In this process, meat material is chopped and heated with water and konjac particles to create a heated emulsion. An alkali agent is added to raise the pH, and the emulsion is heated to gel, which is then diced into chunks.

Career Highlights

Isabel works at Nestec S.A., where she continues to innovate in the field of meat processing. Her expertise and dedication to improving food products have made her a valuable asset to her company and the industry.

Collaborations

Isabel collaborates with talented individuals such as Marcel Alexandre Juillerat and Rao Mandava. Their teamwork fosters an environment of creativity and innovation, leading to groundbreaking advancements in food technology.

Conclusion

Isabel Fernandez's contributions to the field of meat processing through her innovative patents demonstrate her commitment to enhancing food quality and health. Her work not only benefits consumers but also sets a standard for future developments in the industry.