Kraft Foods, Inc.

Weiler and Company, Inc.

Sherel Frederick Nutt

Larry C Gundlach

Andrew L Milkowski

William T Paulos

William Theodore Paulos

Andrew Leszek Milkowski

An in-line, guided-microwave spectrometer has an antenna mounting assembly that is particularly useful in sanitary applications, such as food processing systems. The antenna mounting assembly reduces the likelihood of leakage that can corrupt the electrical operation of the system. The mounting assembly includes antenna cover plate which has a recess, and a dielectric antenna window body which has a flange which fits into the recess. The seam between the dielectric window body flange and the recess in the cover plate where adhesive is applied is isolated from an area of high pressure due to this configuration. Also, a back cover is preferably mounted over the back side of the antenna cover plate to protect electrical components on the back side of the cover plate during high pressure wash downs.

Antenna mounting assembly for a guided-microwave spectrometer

Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5, usually less. A brine composition is also incorporated. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts formed during subdivision of the whole muscle groups are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.

Fat free meat products

Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts, formed during subdivision of the whole muscle groups, are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.

Growing community of inventors

Oregon, WI, United States of America

Sherel Frederick Nutt