Company Filing History:
Years Active: 1989-2000
Title: The Innovative Journey of Mark E. Selz
Introduction
Mark E. Selz, an accomplished inventor based in Sun Prairie, Wisconsin, has made a significant impact in the food industry with his innovative approaches to meat processing. With a total of six patents to his name, Selz's work centers around creating healthier, low-fat bacon products, transforming traditional meat offerings into more health-conscious alternatives.
Latest Patents
Among Selz's noteworthy contributions are his patents for low-fat bacon products designed to contain very low fat contents despite using high-fat sources, such as pork trimmings. These inventive bacon products are crafted from a composite of two low-fat meat components. The first component undergoes a series of processing steps, including comminution, heating, and centrifugation, potentially combined with phosphation, under precise conditions. The second component is carefully desinewed to extract significant portions of fat linked with sinew removal from whole muscle tissue. The resulting bacon product showcases a total fat content not exceeding about 5 percent by weight, and in some variants, can be categorized as no-fat or fat-free, with fat contents reaching as low as 1 percent by weight. Notably, the design allows for the first and second components to be assembled alternately, producing a visually appealing bacon product characterized by light and dark phases.
Career Highlights
Selz has an impressive career history with prominent companies such as Kraft Foods, Inc. and Oscar Mayer Foods Corporation, where he leveraged his innovative skills to enhance product offerings and meet consumer demands for healthier food options. His work has fundamentally shaped how bacon products are formulated in the industry today.
Collaborations
Throughout his career, Selz has collaborated with notable professionals, including Larry C. Gundlach and Ronald P. Wauters, whose combined expertise has further propelled the development of innovative food products. These collaborations have not only enriched his work but also contributed to the advancement of food science in the industry.
Conclusion
Mark E. Selz's contributions to the realm of low-fat bacon and meat processing technologies signify a bold step toward healthier eating habits. His impressive array of patents is a testament to his commitment to innovation, and his collaborative spirit reflects the power of teamwork in achieving groundbreaking results. As he continues to innovate, Selz remains a key figure in shaping the future of food science.