Kunito Sato

Title: Innovations of Kunito Sato in Meat Processing

Introduction

Kunito Sato is a notable inventor based in Chicago, IL, who has made significant contributions to the field of meat processing. With a total of five patents to his name, Sato has focused on methods that enhance the quality and safety of cured meats. His innovative approaches have garnered attention in the food industry.

Latest Patents

Sato's latest patents include a method for inhibiting nitrosamine formation during the cooking of meat. This method involves introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into nitrite-cured meat prior to cooking. Another significant patent is for a process for preparing cured meat products that maintain the characteristic color of high-quality cured meats over an extended period. This process incorporates calcium sorbate and sodium nitrate, ensuring that the meat products retain their appealing color during distribution and marketing.

Career Highlights

Throughout his career, Kunito Sato has worked with prominent companies such as Armour and Company and Armour Food Company. His work has focused on improving meat processing techniques, which has had a lasting impact on the industry.

Collaborations

Sato has collaborated with notable individuals in his field, including Leonard H. Roberts and Richard F. Theiler. These collaborations have contributed to the development of innovative solutions in meat processing.

Conclusion

Kunito Sato's contributions to the meat processing industry through his patents and collaborations highlight his role as an influential inventor. His work continues to shape the standards of quality and safety in cured meats.