Company Filing History:
Years Active: 1977-1982
Title: Thomas H Donnelly: Innovator in Meat Tenderization and Gelatin Desserts
Introduction
Thomas H Donnelly is a notable inventor based in Western Springs, IL (US). He has made significant contributions to the fields of food science and technology, particularly in the areas of meat tenderization and dessert compositions. With a total of 3 patents to his name, Donnelly's work has had a lasting impact on food processing techniques.
Latest Patents
Donnelly's latest patents showcase his innovative approach to food preparation. One of his key inventions is a method for the tenderization of meat by natural enzyme control. This method involves the antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally present in meat. The process requires promptly slaughtering the animal or fowl after injection and holding the meat within the optimum temperature range of the natural enzyme for about two days. Another significant patent is his gelatin dessert composition, which comprises a syrup containing water, dissolved gelatin, and food-grade acid. This acid is preferably selected from a group that includes citric acid, malic acid, ascorbic acid, erythorbic acid, and mixtures thereof, with a concentration ranging from about 30% to 200% by weight of the gelatin.
Career Highlights
Throughout his career, Donnelly has worked with prominent companies in the food industry, including Swift & Company and Swift Independent Packing Company. His experience in these organizations has allowed him to develop and refine his innovative ideas, leading to the successful patenting of his inventions.
Collaborations
Donnelly has collaborated with several notable individuals in his field, including Robert S McGinnis and Theodore V Kueper. These collaborations have contributed to the advancement of his research and the successful implementation of his patented methods.
Conclusion
Thomas H Donnelly's contributions to food science through his innovative patents have significantly influenced the industry. His work in meat tenderization and gelatin dessert compositions exemplifies the importance of innovation in enhancing food quality and processing techniques.