James R Claus

US Patent:

20060257537, Nov 16, 2006

Filed:

Apr 27, 2006

Appl. No.:

11/380561

Inventors:

James Claus - Verona WI, US
Lauren Sammel - Madison WI, US

Assignee:

Wisconsin Alumni Research Foundation - Madison WI

International Classification:

A23L 1/277

US Classification:

426253000

Abstract:

The present invention generally provides methods, compounds and techniques for reducing pink color in light colored meats. In one preferred embodiment, the present invention provides a method of reducing pink color in a light colored meat, comprising the step of contacting the meat with a compound selected from the group consisting of calcium chloride, tricalcium phosphate, sodium tripolyphosphate, lactoferrin, annatto, and combinations thereof, such that the pink color is reduced in the light colored meat.

US Patent:

20070254579, Nov 1, 2007

Filed:

Nov 6, 2006

Appl. No.:

11/556879

Inventors:

Matthew Gardner - Wichita KS, US
Daniel Schaefer - Wichita KS, US
James Claus - Verona WI, US
David McKenna - Benton KS, US

Assignee:

Cargill, Incorporated - Wayzata MN

International Classification:

A22C 9/00

US Classification:

452141000

Abstract:

A method for tenderizing meat of a red meat slaughter animal including separating a vertebral column of the animal, hanging the carcass by pelvic suspension and applying electrical stimulation to the animal's musculature. Vertebral column separation is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. Electrical stimulation is focused on a midsection of the animal.