Kiyoshi Nagata

Title: Kiyoshi Nagata: Innovator in Cured Meat Production

Introduction

Kiyoshi Nagata is a notable inventor based in Takarazuka, Japan. He has made significant contributions to the field of food technology, particularly in the production of cured meat products. His innovative approach has led to the development of a unique process that enhances the safety and quality of meat products.

Latest Patents

Kiyoshi Nagata holds a patent for a process for producing cured meat products that possess antibotulinal activity. This patent outlines a method that involves the separate addition of ascorbic acid or its salt and/or erythorbic acid or its salt, along with a nitrite salt, either in powder form or as an aqueous solution. This innovative process aims to improve the safety of cured meats by preventing botulism.

Career Highlights

Kiyoshi Nagata is associated with Kabushiki Kaisha Ueno Seiyako Oyo Kenkyujo, where he has been instrumental in advancing food safety technologies. His work has not only contributed to the scientific community but has also had practical implications for the food industry.

Collaborations

Throughout his career, Kiyoshi Nagata has collaborated with esteemed colleagues such as Ryuzo Ueno and Toshio Matsuda. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Kiyoshi Nagata's contributions to the field of food technology, particularly in the area of cured meat production, highlight his role as an important inventor. His patented process demonstrates a commitment to enhancing food safety and quality, making a lasting impact on the industry.