Hormel Foods Corporation

John William Summerfield

Jerry Earl Cannon

Nathan Ryan Smit

Harold D Kimrey, Jr

A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis

A method of stunning an animal for slaughter is provided. The method includes directing a first portion of electromagnetic radiation in a first side of the animals head and directing a second portion of the electromagnetic radiation in a second side of the animals head such that the first portion and second portion of the electromagnetic radiation achieve constructive interfere at a focal point within the animal's head.

Apparatus and method using electromagnetic radiation for stunning animals to be slaughtered

High pressure processing is utilized to remove the external carcass portions from an animal carcass. The animal carcass is subjected to pressures of 50 MPa or greater to loosen the external carcass portions. In addition, high pressure processing is utilized to strengthen the hides of animal carcasses by subjecting them to pressures of from 10 to 50 MPa.

Growing community of inventors

Austin, MN, United States of America

John William Summerfield