Butchering – Sausage making
Reexamination Certificate
2005-09-06
2005-09-06
Price, Thomas (Department: 3643)
Butchering
Sausage making
Reexamination Certificate
active
06939215
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.
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Hass Shawn M.
Milkowski Andrew L.
Oldenburg Mark A.
Schnell Timothy D.
Fitch Even Tabin & Flannery
Kraft Foods Holdings, Inc.
Price Thomas
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