Richard D Trelease

Title: Innovations by Richard D. Trelease

Introduction

Richard D. Trelease, an inventor based in Downers Grove, Illinois, has contributed significantly to the field of food science through his innovative patents. With a total of two patents to his name, Trelease's work focuses on enhancing food safety and preservation.

Latest Patents

Trelease's latest patent is titled "Process of Preparing a Trichinae-Free Pork Product." This invention outlines a method for preparing meat products that may naturally contain trichinae parasites. The process involves subdividing the meat to expose these organisms to treatment conditions, followed by the application of salt and controlled heating. This approach effectively eliminates live trichinae while preserving the meat's texture. Additionally, he holds a patent for "Retardation of Oxidation and Microbial Growth in Foods," where he introduces butylated hydroxy anisole as an antimicrobial agent. This compound is effective when used in a hydrous material at specific concentrations, addressing microbial growth concerns.

Career Highlights

Richard D. Trelease has worked with notable companies in the food industry, including Swift & Company and Swift-Eckrich, Inc. His involvement in these organizations has focused on advancing food safety protocols and optimizing product quality.

Collaborations

During his career, Trelease has collaborated with esteemed professionals in the field, such as Robert B. Tompkin and Harry Rock. These partnerships have likely contributed to his innovative approaches and successful patent applications.

Conclusion

Through his inventions, Richard D. Trelease has made significant strides in food safety and preservation. His patents reflect a commitment to ensuring high standards in meat processing, ultimately benefiting consumers and the industry alike.