The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Nov. 13, 2012
Filed:
Nov. 24, 2008
Lynda Cabrales, Madison, WI (US);
Maurine Anne Macbride, Oregon, WI (US);
Jeremy Alan Thuerk, Brookfield, WI (US);
Amy Lynn Nehls, Pardeeville, WI (US);
Paul Gerard Morin, Madison, WI (US);
Theodore Nicholas Janulis, Randolph, NJ (US);
Orestes Rivero, Skokie, IL (US);
Adalys Rivero, Legal Representative, Skokie, IL (US);
Lynda Cabrales, Madison, WI (US);
Maurine Anne MacBride, Oregon, WI (US);
Jeremy Alan Thuerk, Brookfield, WI (US);
Amy Lynn Nehls, Pardeeville, WI (US);
Paul Gerard Morin, Madison, WI (US);
Theodore Nicholas Janulis, Randolph, NJ (US);
Orestes Rivero, Skokie, IL (US);
Adalys Rivero, legal representative, Skokie, IL (US);
Kraft Foods Global Brands LLC, Northfield, IL (US);
Abstract
A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces.