Maurine A Macbride

8187651, May 29, 2012

Nov 24, 2008

12/277154

Lynda Cabrales - Madison WI, US
Maurine Anne MacBride - Oregon WI, US
Jeremy Alan Thuerk - Brookfield WI, US
Paul Gerard Morin - Madison WI, US
Orestes Rivero - Skokie IL, US
Adalys Rivero, legal representative - Skokie IL, US

Kraft Foods Global Brands LLC - Northfield IL

A22C 5/00

426274, 426281, 426641, 426519

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.

8308342, Nov 13, 2012

Nov 24, 2008

12/277159

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

B01F 7/02

3663252, 366 82

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.

8641263, Feb 4, 2014

Nov 24, 2008

12/277141

Lynda Cabrales - Madison WI, US
Maurine Anne MacBride - Oregon WI, US
Jeremy Alan Thuerk - Brookfield WI, US
Paul Gerard Morin - Madison WI, US

Kraft Foods Group Brands LLC - Northfield IL

B01F 7/02

366 82, 366297, 3663251

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.

60046074, Dec 21, 1999

Jun 11, 1998

9/096237

Scott A. Brackebusch - Marshall WI
Maurine A. MacBride - Oregon WI

Krafts Foods, Inc. - Northfield IL

A23B 400

426524

Meat products are chilled to the extent that water present therein is frozen in order to facilitate slicing, subsequent processing, packaging or other handling of the meat products. The chilling is carried out in sequential steps. The first chilling step contacts the product with a brine of sodium chloride at a temperature below the freezing point of water. The resulting prechilled food product is subjected to a second chilling step with a calcium chloride brine which is at a lower temperature than the sodium chloride brine and which further reduces the core temperature of the food product to well below the freezing point of water.