Company Filing History:
Years Active: 2010
Title: Innovations in Meat Processing: The Patent of Ryushiro Gatamura
Introduction
Ryushiro Gatamura, an innovative inventor based in Ichikikushinoki, Japan, has made notable contributions to the field of meat processing. With a focus on improving the quality and efficiency of meat aging, his innovative approach combines electrical stimulation techniques with traditional meat processing methods.
Latest Patents
Gatamura holds a patent for a "Carcass Processing Apparatus and Method." This invention addresses the challenges of long aging times in meat processing and aims to reduce the viable cell count of a carcass before cooking. The process involves imparting an electric stimulus by applying alternating current (AC) voltage through electrode needles strategically placed on the neck and legs of the meat carcass. The AC voltage is adjusted to be no higher than 100V, and its frequency does not exceed 60 Hz. By alternating the application of voltage in cycles with specific timing, the aging effect on the meat is significantly improved, allowing for a more efficient processing method.
Career Highlights
Gatamura is employed at Mayekawa Manufacturing Co., Ltd., a renowned company known for its innovations in food processing technology. His work focuses not only on creating patents but also on advancing the technological capabilities of his company in the competitive meat processing market.
Collaborations
Throughout his career, Gatamura has worked alongside talented colleagues including Kiyoshi Higuchi and Kazushige Kitamura. Their collaborative efforts in research and development support the innovation journey and contribute to the successful implementation of new technologies in the field.
Conclusion
Ryushiro Gatamura's dedication to enhancing meat processing through his patented techniques exemplifies the significance of innovation in the food industry. His contributions, along with the support of his colleagues at Mayekawa Manufacturing Co., Ltd., continue to pave the way for improved processing methods that benefit both producers and consumers alike.