Raymond Dufour

Title: The Innovations of Raymond Dufour

Introduction

Raymond Dufour is a notable inventor based in Lyons, France. He has made significant contributions to the field of meat quality improvement through his innovative methods. His work focuses on enhancing the organoleptic qualities of meat from uncastrated male domestic animals.

Latest Patents

Dufour holds a patent for a method aimed at improving the organoleptic qualities of meat. This method involves the abolition of the action of androgenic and non-androgenic steroids through active or passive anti-LHRH immunoneutralization shortly before the slaughter of the animal. The patent also includes vaccines that are usable in this method, along with a new peptide for producing these vaccines and a related vaccination kit. The method ensures that the advantages linked to the male character of the animal are maintained virtually up to slaughter, enhancing the smell, taste, and tenderness of the meat.

Career Highlights

Raymond Dufour has worked with Societe Anonyme, where he has been able to apply his innovative ideas in a practical setting. His research and development efforts have led to advancements in meat quality, which are crucial for the food industry.

Collaborations

Dufour has collaborated with notable coworkers, including Claude Roulet and Claire Chouvet. Their combined expertise has contributed to the success of his innovative projects.

Conclusion

Raymond Dufour's contributions to the field of meat quality improvement through his patented methods highlight his role as an influential inventor. His work not only enhances the culinary experience but also addresses important aspects of animal husbandry.