Jerry William Webb

Address:

6420 Poplar Ave STE 03-026, Memphis, TN 38119

Phone:

9016069380

VIN:

1GKS2MEF8CR211247

Make:

GMC

Model:

YUKON XL

Year:

2012

Address:

1890 Jefferson Ave, Memphis, TN 38104

Phone:

9014861529

VIN:

1FMEU6EE1AUA91979

Make:

FORD

Model:

EXPLORER

Year:

2010

Address:

1890 Jefferson Ave, Memphis, TN 38104

VIN:

1FMCU03127KB98256

Make:

FORD

Model:

ESCAPE

Year:

2007

US Patent:

50733940, Dec 17, 1991

Filed:

Sep 11, 1990

Appl. No.:

7/580545

Inventors:

Roger L. Dake - Fayetteville AR
Jerry E. Webb - Farmington AR
Richard H. Forsythe - Fayetteville AR
Rodney E. Wolfe - Springdale AR

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A23L 100

US Classification:

426509

Abstract:

The invention relates to a method and associated apparatus for production of broth or stock from mechanically deboned meat. The mechanically deboned meat is extruded into a circulating stream of hot water or recycled broth in a closed sanitary tubing system sized to provide the required degree of cooking. The deboned meat introduced into the extruder may be mixed with salt and/or sodium phosphate to promote protein extraction and binding ("cohesion"). The broth and cooked meat are separated and further processed or stored for later use. The separated extruded meat may be further cooked by conventional methods, e. g. , in open kettles, to produce additional broth and fat, or used as an ingredient in numerous meat products. The separated broth may be recycled to increase the amount of solubilized protein therein or diverted for immediate use elsewhere.

US Patent:

48604038, Aug 29, 1989

Filed:

Jul 18, 1988

Appl. No.:

7/220472

Inventors:

Jerry E. Webb - Farmington AR
Roger L. Dake - Fayetteville AR
Rodney E. Wolfe - Springdale AR

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A22C 2100

US Classification:

17 1E

Abstract:

A method for processing poultry, including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of: providing a live poultry bird; slaughtering said bird with the application of electrical energy to stun or electrocute said bird; applying a sequence of electrical stimulation during bleedout; scalding the carcass; applying additional electrical stimulation immediately after scalding and subjecting said carcass to a conditioning step wherein said carcass is held in a warm, humid atmosphere for a period of time sufficient to render the poultry meat tender upon subsequent cooking without the need for an extended carcass aging period; and defeathering and eviscerating said carcass.

US Patent:

46631739, May 5, 1987

Filed:

Apr 9, 1985

Appl. No.:

6/721462

Inventors:

Kenneth A. Clatfelter - Farmington AR
John D. Story - Fayetteville AR
Jerry E. Webb - Farmington AR

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A23L 131
A23L 1315

US Classification:

426281

Abstract:

A process for reducing total cooking time by treating meat flesh includes heating an aqueous solution to an elevated temperature; depositing the hot solution into the meat in a number of places thereby elevating the internal temperature and maximizing heat distribution efficiencies, and heating the hot treated meat until cooked.

US Patent:

46759476, Jun 30, 1987

Filed:

Jul 9, 1986

Appl. No.:

6/883688

Inventors:

Kenneth A. Clatfelter - Farmington AR
Jerry E. Webb - Farmington AR

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A22C 2100

US Classification:

17 47

Abstract:

This invention relates to a method for processing poultry, including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of: providing a live poultry bird; slaughtering said bird without the application of electrical energy to stun or electrode said bird; scalding the carcass resulting from slaughter; subjecting said carcass to a conditioning step wherein said carcass is held in a warm, humid atmosphere and during which electrical stimulation is applied to said carcass for a period of time sufficient to render the poultry meat tender upon subsequent cooking without the need for an extended carcass ageing period; defeathering and eviscerating said carcass; cutting said carcass into component parts, if desired; and either immediately following said evisceration step, or said cutting step, introducing into said carcass or component parts a solution containing up to about 5 weight percent phosphate salts and up to about 2 weight percent sodium chloride.