William S Chandler

Title: The Innovations of William S. Chandler

Introduction

William S. Chandler is an accomplished inventor based in St. Clair, MI (US). He has made significant contributions to the field of meat curing, holding a total of 4 patents. His work focuses on improving the processes and ingredients used in meat preservation, ensuring both safety and quality.

Latest Patents

Chandler's latest patents include a novel meat curing brine. This invention is a substantially dry, free-flowing particulated mixture suitable for both 'dry' and 'wet' curing of meat products, such as bacon. It is designed to suppress N-nitrosamine formation during the cooking of cured meat products. The mixture consists of a uniform blend of water-soluble particulated meat curing constituents, water-insoluble amorphous absorbent silica particles, and a liquid alpha-tocopherol. This combination provides a pumpable liquid for injection into meat products, enhancing the stability of the brine solution. Additionally, the mixture can include other conventional curing ingredients like salt, sugar, and nitrites.

Career Highlights

William S. Chandler is associated with the Diamond Crystal Salt Company, where he applies his expertise in meat curing technologies. His innovative approaches have contributed to advancements in food safety and quality in the meat industry.

Collaborations

Chandler has worked alongside notable colleagues, including John F. Heiss and Walter F. Wilkens. Their collaborative efforts have furthered the development of effective meat curing solutions.

Conclusion

William S. Chandler's contributions to meat curing technology exemplify the impact of innovation in food preservation. His patents reflect a commitment to enhancing the safety and quality of meat products, making him a significant figure in the industry.