Ronald B Pegg

Title: Innovations by Ronald B Pegg

Introduction

Ronald B Pegg is a notable inventor based in St. John's, Newfoundland and Labrador, Canada. He has made significant contributions to the field of food science, particularly in the development of innovative food products. With a total of 3 patents to his name, Pegg's work focuses on enhancing the quality and safety of food products.

Latest Patents

One of Pegg's latest patents is for a proteinaceous food product containing stabilized cooked cured-meat. This invention provides an edible muscle food product that includes a mixture of two essential components. The first component is a pigment responsible for the color of cooked cured meats, prepared from red blood cells. The process involves reacting bovine or hog red blood cells with a nitrosating agent and a reductant at elevated temperatures to create a powdered cooked cured-meat pigment. This pigment is then encapsulated within a treating mixture that includes a carbohydrate-based wall material, a binding agent, and an additional agent selected from a reducing agent or a sequestrant. The final food product combines the cooked cured-meat pigment with a proteinaceous material, such as an emulsion-type meat product, to reproduce the typical color of a nitrite-cured product when cooked.

Another significant patent by Pegg is for a stabilized cooked cured-meat pigment. This encapsulated powdered pigment comprises a mononitric oxide complex of protoporphyrin (IX) Fe (II) derived from red blood cells or a hemin intermediate. The encapsulation process involves a treating mixture that includes a carbohydrate-based wall material, a binding agent, and an additional agent comprising a reducing agent or a sequestrant.

Career Highlights

Throughout his career, Ronald B Pegg has focused on advancing food technology and improving food safety. His innovative approaches have led to the development of products that enhance the sensory qualities of food while ensuring consumer safety.

Collaborations

Pegg has collaborated with Fereidoon Shahidi, a fellow expert in the field of food science. Their partnership has contributed to the advancement of research and development in food products.

Conclusion

Ronald B Pegg's contributions to food science through his innovative patents demonstrate his commitment to enhancing food quality and safety. His work continues to influence the industry and pave the way for future advancements in food technology.