Location History:
- Witchita, KS (US) (1998)
- Wichita, KS (US) (1999)
- Windsor, CO (US) (2011)
Company Filing History:
Years Active: 1998-2011
Title: Michael E Rempe: Innovator in Low Temperature Rendering Processes
Introduction
Michael E Rempe is a notable inventor based in Windsor, Colorado. He has made significant contributions to the field of food processing, particularly in the development of low temperature rendering processes. With a total of 3 patents to his name, Rempe's work has the potential to impact the meat production industry significantly.
Latest Patents
One of his latest patents involves a low temperature rendering process designed for converting animal trimmings into a meat product classified as finely textured meat. This innovative process includes several steps, such as surface treating the trimmings to eliminate surface organisms, heating the treated trimmings in a heat exchanger to a temperature range of about 32°C to 43°C, and forming a heated slurry. The process further separates a solids stream, which contains increased protein and moisture, from a liquids stream, which contains tallow and water-soluble protein. The heavy and light phases are then separated from the liquids stream, and the solids stream is combined with the heavy phase to create the final meat product.
Another patent by Rempe also focuses on a low temperature rendering process, specifically for desinewed animal trimmings. This process similarly involves heating the trimmings to a temperature range of about 90°F to 110°F, forming a heated slurry, and separating the solids and liquids streams. The resulting meat product is achieved through the combination of the solids stream and the heavy phase from the liquids stream.
Career Highlights
Michael E Rempe is currently employed at Cargill Inc., a leading global food corporation. His work at Cargill has allowed him to apply his innovative ideas in a practical setting, contributing to advancements in food processing technologies.
Collaborations
Throughout his career, Rempe has collaborated with notable colleagues, including Daniel L Schaefer and M James Riemann. These collaborations have likely enriched his work and contributed to the development of his patented processes.
Conclusion
Michael E Rempe's contributions to low temperature rendering processes demonstrate his innovative spirit and commitment to improving food processing methods. His patents reflect a deep understanding of the industry and a desire to enhance the quality of meat products.