James P Hadden

US Patent:

52865142, Feb 15, 1994

Filed:

Feb 10, 1993

Appl. No.:

8/015911

Inventors:

Neil B. Webb - Raleigh NC
James P. Hadden - Raleigh NC
Ta Chung Wu - Raleigh NC

Assignee:

Webb Technical Group, Inc. - Raleigh NC

International Classification:

A23L 1317

US Classification:

426646

Abstract:

This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit, comminuting the meat to approximately 3/8 inch particle size, mixing between 0. 5 and 5. 0%, by weight, oat bran and betwen 0. 3 and 3. 0%, by weight flavoring with the comminuted meat, and comminuting the resulting mixture to between 3/16 inch and 1/8 inch particle size to produce a low fat meat product that, when cooked, has the mouth-feel, texture, juiciness and tenderness of normal fat comminuted meat products.

US Patent:

42664233, May 12, 1981

Filed:

Oct 1, 1979

Appl. No.:

6/080841

Inventors:

James P. Hadden - Tipp City OH

Assignee:

Hobart Corporation - Troy OH

International Classification:

G01N 504

US Classification:

73 15B

Abstract:

The accurate determination of the fat, moisture, and protein content of salt added meats by means of thermal extraction is complicated by the enhanced fat and moisture binding capability that salt gives to meat proteins. This effect is counteracted by the addition of a controlled amount of acid to a salted meat sample which lowers the pH of the meat proteins below their isoelectric points. In a preferred embodiment, citric acid is mixed with a salted meat sample and the sample is then exposed to microwave energy for a time sufficient to achieve a relatively constant chemical analysis in the residue which is related to the amount of fat and moisture rendered from the sample.

US Patent:

44392427, Mar 27, 1984

Filed:

Oct 18, 1982

Appl. No.:

6/435019

Inventors:

James P. Hadden - Tipp City OH

Assignee:

Hobart Corporation - Troy OH

International Classification:

B08B 302

US Classification:

134 252

Abstract:

A rack-type high capacity warewashing machine is designed to cleanse and sanitize foodware in a cycle time of the order of one minute and to accomplish sanitizing by heating the foodware with fresh hot water sufficiently to kill residual bacteria thereon. The method of operation of the machine includes a final rinse period in which fresh water at a temperature of at least 180. degree. F. (82. 22. degree. C. ) is sprayed over the foodware to remove residual soil and to heat the foodware surfaces to at least 160. degree. F. (71. 11. degree. C. ), followed by a dwell period in which the wet heated foodware is maintained in a substantially closed humid atmosphere to prolong the time during which the foodware surfaces remain above bacteria killing temperature and to cause a build-up of Heat Unit Equivalents to at least 3600.