This inventor holds 2 USPTO granted patents. Top assignee: Cozzini LLC. Active years: 1990-1998.
Company Filing History:
Years Active: 1990-1998
Title: Innovations by Matthew Walker in Meat Processing
Introduction
Matthew Walker is an inventive mind based in Marietta, GA (US), known for his contributions to the meat processing industry. He holds two patents that showcase his innovative approach to enhancing meat products, particularly bacon.
Latest Patents
One of his latest patents is for a bacon product and processing method. This invention involves a processed meat product, such as bacon, and a unique process for treating meat cuts. The method includes mixing particulate meat material with a pickle solution to create a mixture. This mixture is then fed through a reduction mill to form a suspension, which is heated to approximately 45 degrees Fahrenheit or higher. After milling, the temperature is lowered to around 32 degrees Fahrenheit or lower. The cooled suspension is injected into a meat cut, which is then thermally treated to produce a bacon or bacon-like product that can weigh 0% to 49% more than the original meat cut. Another significant patent is for a cold particle suspension and injection process for meat. This process allows for the injection of a cold particle suspension, consisting of trim from similar meat and a brine solution, into relatively warm, raw meat muscle. This technique increases the weight of the untreated meat without any loss of flavor.
Career Highlights
Matthew Walker has made significant strides in his career, particularly through his work at Cozzini LLC. His innovative patents reflect his commitment to improving meat processing techniques and enhancing product quality.
Collaborations
Matthew collaborates with Ivo Cozzini, a key figure in his professional journey. Their partnership at Cozzini LLC has fostered an environment of innovation and creativity in meat processing.
Conclusion
Matthew Walker's contributions to the meat processing industry through his patents demonstrate his innovative spirit and dedication to enhancing food products. His work continues to influence the way meat is processed and enjoyed.