Timothy Dale Schnell

US Patent:

6939215, Sep 6, 2005

Filed:

Jan 17, 2003

Appl. No.:

10/347090

Inventors:

Timothy D. Schnell - Sun Prairie WI, US
Mark A. Oldenburg - Madison WI, US
Andrew L. Milkowski - Cottage Grove WI, US
Shawn M. Hass - Sun Prairie WI, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A22C011/00

US Classification:

452 30

Abstract:

The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance with the invention, pyrophosphate is blended with the mechanically separated meat in an amount effective for reducing the viscosity of the mechanically separated meat.

US Patent:

20060141124, Jun 29, 2006

Filed:

Dec 29, 2004

Appl. No.:

11/025572

Inventors:

Timothy Schnell - Sun Prairie WI, US

International Classification:

A23B 4/023

US Classification:

426652000

Abstract:

A method of incorporating fat-containing meat trimmings into cuts of lean meat. Comminuted fat or meat trimmings are comminuted to form fine particles without the use of a brine or pickle solution. The fine particles are then mixed or tumbled cuts of lean meat. The fat or meat trimmings are thereby incorporated into the meat and dispersed throughout. This process may be used to incorporate added fat to cuts of meat to enhance the flavor, tenderness, and moistness of the meat product while maintaining the pleasing texture, appearance, and consistency of lean, trimmed meat.

US Patent:

20170354165, Dec 14, 2017

Filed:

Dec 8, 2015

Appl. No.:

15/527199

Inventors:

- Chicago IL, US
Daniel B. Wilke - Waunakee WI, US
Timothy D. Schnell - DeForest WI, US
Randall J. Glynn - Fall River WI, US

International Classification:

A23J 3/22
A23L 13/60

Abstract:

A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.

US Patent:

20120276827, Nov 1, 2012

Filed:

Apr 26, 2012

Appl. No.:

13/457116

Inventors:

Zbigniew Stanislaw Borkiewicz - Sun Prairie WI, US
Thomas W. Kleckner - McFarland WI, US
Timothy Dale Schnell - DeForest WI, US

International Classification:

A22C 9/00

US Classification:

452142

Abstract:

An apparatus and method for macerating raw meat pieces includes two sets of rotating arbors, each having a different primary function. More particularly, the first arbor set is primarily configured to flatten and roughly tenderize the meat. The second arbor set is primarily configured to increase the surface area and tenderness of the meat without breaking the meat apart, though the second arbor set may also further reduce the thickness of the meat pieces. The second arbor set is positioned downstream of the first arbor set by a conveyor such that the meat pieces advancing through the macerator are only macerated by one of the arbor sets at any give time. Each arbor set has a pair of counter rotating shafts.

US Patent:

20110059213, Mar 10, 2011

Filed:

Sep 3, 2010

Appl. No.:

12/875521

Inventors:

Jennifer J. Anderson - Madison WI, US
Jose C. Rojo - Waunakee WI, US
David L. Moen - Waunakee WI, US
Timothy D. Schnell - DeForest WI, US
William T. Paulos - Madison WI, US
Mark E. Malenke - Sun Prairie WI, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23L 1/318

US Classification:

426281, 426324

Abstract:

A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface area. Prior to shipment of the whole muscle meat from the supplier to the meat processing plant, the whole muscle meat pieces are mixed with an initial ingredient mixture to create a raw base mixture and then packed into a container. The containers are shipped to a meat processing plant, whereby upon receipt of the raw base mixture at the processing plant, the raw base mixture is mixed with a customized ingredient mix to create a processed whole muscle mixture. The processed whole muscle mixture may then be stuffed and thermally processed.