Patricia S Nassos-Stalder

Title: Patricia S Nassos-Stalder: Innovator in Food Science

Introduction

Patricia S Nassos-Stalder is a notable inventor based in Redwood City, CA (US). She has made significant contributions to the field of food science, particularly in the area of meat processing. Her innovative approach has led to the development of a unique method that enhances the quality and acceptability of coarsely ground beef.

Latest Patents

Patricia holds 1 patent for her invention titled "Method for predicting the acceptability of coarsely ground beef." This method predicts the future acceptability of coarsely ground beef after regrinding and aerobic storage under specified conditions of time and temperature. The process involves measuring the concentration of lactic acid in the beef sample. By establishing a database that correlates the initial concentration of lactic acid with odor acceptability, she enables producers to make informed decisions regarding the beef's suitability for consumption.

Career Highlights

Throughout her career, Patricia has demonstrated a commitment to advancing food safety and quality. Her work has not only contributed to the scientific community but has also had practical implications for the meat industry. She is recognized for her innovative thinking and dedication to improving food products.

Collaborations

Patricia has collaborated with A Douglas King, Jr., further enhancing her research and development efforts in the field of food science.

Conclusion

Patricia S Nassos-Stalder's contributions to food science through her innovative patent reflect her expertise and commitment to improving meat quality. Her work continues to influence the industry and ensure safer food products for consumers.