Butchering – Carcass subdivision
Reexamination Certificate
2006-07-18
2006-07-18
Price, Thomas (Department: 3643)
Butchering
Carcass subdivision
Reexamination Certificate
active
07077738
ABSTRACT:
An apparatus for and method of cleaning cutting residue from one or both sides of cut meat. Meat, after being cut, for example with a band saw or the like, is passed through a curtain of fluid to impinge fluid on to at least one side of the meat for removing a substantial portion of the deleterious residue. The cleaned meat surface may then be passed through a drying area for removing cleaning fluid if the cleaning fluid contains liquid. After passing through a drying zone, brine or other ingredients may be applied to one or both sides of the cut meat.
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Benson Shaughn Michael
Johnson John E.
Blackwell Sanders Peper Martin LLP
Price Thomas
Stallion Mark E.
Tyson Fresh Meats, Inc.
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