Richard H Forsythe

Title: Richard H Forsythe: Innovator in Poultry Stock Production

Introduction

Richard H Forsythe is a notable inventor based in Fayetteville, Arkansas. He has made significant contributions to the food industry, particularly in the production of poultry stock. His innovative approach has led to the development of a unique method for creating broth from mechanically deboned meat.

Latest Patents

Forsythe holds a patent for his invention titled "Poultry stock from mechanically deboned meat." This invention relates to a method and associated apparatus for producing broth or stock from mechanically deboned meat. The process involves extruding the meat into a circulating stream of hot water or recycled broth within a closed sanitary tubing system. This system is designed to ensure the required degree of cooking. The deboned meat can be mixed with salt and/or sodium phosphate to enhance protein extraction and binding. The resulting broth and cooked meat can be separated for further processing or storage.

Career Highlights

Forsythe's career is marked by his work at Campbell Soup Company, where he has applied his expertise in food technology. His innovative methods have contributed to the efficiency and quality of poultry stock production.

Collaborations

Throughout his career, Forsythe has collaborated with notable colleagues, including Roger L Dake and Jerry E Webb. These collaborations have fostered an environment of innovation and advancement in food processing techniques.

Conclusion

Richard H Forsythe's contributions to the poultry industry through his patented methods demonstrate his commitment to innovation in food production. His work continues to influence the way poultry stock is produced, ensuring quality and efficiency in the industry.