Company Filing History:
Years Active: 2000-2005
Title: The Innovations of Robert G. Kauffman
Introduction
Robert G. Kauffman is a notable inventor based in Madison, WI (US). He has made significant contributions to the field of food science, particularly in improving the quality of meat products. With a total of 2 patents, Kauffman's work focuses on enhancing the organoleptic qualities of various meats.
Latest Patents
Kauffman's latest patents include a method for improving drip loss in fresh beef, pork, and poultry. This method involves injecting or perfusing a solution of sodium bicarbonate into the carcass or parts thereof, which enhances the color, water-holding capacity, and overall quality of the meat. Another patent details a similar method aimed at improving the water-holding capacity, color, and organoleptic qualities of beef, pork, lamb, veal, and poultry through the same sodium bicarbonate solution technique.
Career Highlights
Throughout his career, Kauffman has worked with the Wisconsin Alumni Research Foundation and has established his own entity, Robert G. Kauffman. His innovative approaches have garnered attention in the food industry, leading to advancements in meat processing techniques.
Collaborations
Kauffman has collaborated with notable individuals such as Marion Lewis Greaser and Edward Pospiech. These partnerships have contributed to the development and refinement of his patented methods.
Conclusion
Robert G. Kauffman's contributions to the field of food science through his innovative patents have significantly impacted the quality of meat products. His work continues to influence the industry and improve consumer experiences.