Nathan Ryan Smit

Title: Nathan Ryan Smit: Innovator in High Pressure Processing

Introduction

Nathan Ryan Smit is a notable inventor based in Albert Lea, MN (US). He has made significant contributions to the field of food processing, particularly through his innovative use of high pressure processing techniques. With a total of 2 patents, Smit has focused on improving meat quality and processing efficiency.

Latest Patents

Smit's latest patents include two groundbreaking methods. The first patent involves the use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis. This method subjects meat, specifically pork or turkey, to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less. For beef, a pressure of at least 200 MPa with a hold time ranging from 30 seconds to 20 minutes is utilized. The second patent focuses on aiding in the hair or feather removal from animal carcasses and hides. This method employs high pressure processing to loosen external carcass portions by subjecting the animal carcass to pressures of 50 MPa or greater. Additionally, it strengthens the hides of animal carcasses by applying pressures ranging from 10 to 50 MPa.

Career Highlights

Nathan Ryan Smit is currently employed at Hormel Foods Corporation, where he continues to innovate in the food processing industry. His work has not only advanced the methods of meat processing but has also contributed to the overall quality of meat products available to consumers.

Collaborations

Smit has collaborated with notable coworkers, including John William Summerfield and Jerry Earl Cannon. Their combined expertise has likely enhanced the development and implementation of innovative processing techniques within the company.

Conclusion

Nathan Ryan Smit stands out as an influential inventor in the realm of high pressure processing. His patents reflect a commitment to improving meat quality and processing methods, showcasing his dedication to innovation in the food industry.