Company Filing History:
3 out of 867 
2 out of 2 
2 out of 34 Years Active: 1998-2011
Title: The Innovations of Jerome D. Leising: Pioneering Low Temperature Rendering Processes
Introduction: Jerome D. Leising, a notable inventor based in Shorewood, Minnesota, has made significant strides in the field of food processing technology. With a total of nine patents to his name, Leising's inventive spirit has led to advancements that enhance the quality and safety of meat products.
Latest Patents: Among his latest innovations, Leising's patents include a groundbreaking low temperature rendering process. This method transforms animal trimmings into a product classified as finely textured meat. The process involves meticulously treating the trimmings to eliminate surface organisms, followed by heating them in a specialized heat exchanger. The rendering occurs at temperatures ranging from approximately 32°C to 43°C, resulting in a heated slurry from which both solids and liquids are extracted. The solids stream boasts an increased protein content, while the liquids contain valuable by-products including tallow and water-soluble protein. Another remarkable patent focuses on the surface treatment of animal tissue, which includes a method for pasteurizing tissue in a controlled water bath to ensure safety and quality.
Career Highlights: Leising has gained extensive experience working with renowned companies, including Cargill Inc. and Frigoscandia, Inc. His work in these organizations has not only refined his skills but has also contributed to his reputation as an innovative thinker in food technology.
Collaborations: Throughout his career, Leising has collaborated with prominent colleagues such as Daniel L. Schaefer and M. James Riemann. These partnerships have enriched his research and development processes, enabling him to bring forth effective solutions in meat product processing.
Conclusion: Jerome D. Leising stands as a significant contributor to the food processing industry. His innovative patents reflect a commitment to enhancing the efficiency and safety of rendering processes. As he continues to explore new frontiers in food technology, the impact of his work will undoubtedly resonate within the industry for years to come.