Karen M Schiefelbein

Title: The Innovative Contributions of Karen M Schiefelbein

Introduction

Karen M Schiefelbein is a notable inventor based in Austin, MN (US). She has made significant contributions to the field of food processing, particularly in meat treatment methods. Her innovative approach has led to the development of a unique patent that addresses common issues in meat cooking.

Latest Patents

Karen holds a patent for a method titled "Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat." This method involves infusing meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel. This innovative technique aims to enhance the quality of cooked meat by minimizing the appearance of holes, which can be a common concern for consumers and producers alike. She has 1 patent to her name.

Career Highlights

Karen is currently employed at Hormel Foods Corporation, a leading company in the food industry. Her work at Hormel has allowed her to apply her inventive skills in a practical setting, contributing to the company's reputation for quality and innovation in food products.

Collaborations

Throughout her career, Karen has collaborated with notable colleagues, including Bruce C Paterson and Daniel L Franklin. These partnerships have fostered a creative environment that encourages the development of new ideas and solutions in food processing.

Conclusion

Karen M Schiefelbein's contributions to the field of meat processing exemplify the impact of innovation in the food industry. Her patented method not only addresses a specific problem but also enhances the overall quality of meat products. Her work continues to inspire advancements in food technology.