Kent H Thrasher

US Patent:

6579549, Jun 17, 2003

Filed:

Aug 16, 2000

Appl. No.:

09/639530

Inventors:

Kent Thrasher - Sun Prairie WI
Cory J. Painter - Cottage Grove WI
Keena Brown - Madison WI
Doris Ticknor - Fitchburg WI
Jennifer Cuccia - Waunakee WI

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23B 420

US Classification:

426124, 426129, 426326, 426332, 426399

Abstract:

Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4. 5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

US Patent:

7226629, Jun 5, 2007

Filed:

Feb 24, 2003

Appl. No.:

10/373394

Inventors:

Gary F. Smith - Highland Park IL, US
Maria E. Almendarez - Chicago IL, US
Glenn A. MacBlane - Chicago IL, US
Jimbay Loh - Green Oaks IL, US
Timothy S. Hansen - LaGrange IL, US
Laura L. Herbst - Buffalo Grove IL, US
Kent H. Thrasher - Sun Prairie WI, US
Anilkumar G. Gaonkar - Buffalo Grove IL, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 13/00
A23G 9/00
A23G 9/007
A23G 9/013

US Classification:

426 89, 426 92, 426 99, 426275, 426302

Abstract:

The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

US Patent:

20030203079, Oct 30, 2003

Filed:

Apr 15, 2003

Appl. No.:

10/414121

Inventors:

Kent Thrasher - Sun Prairie WI, US
Cory Painter - Cottage Grove WI, US
Keena Brown - Madison WI, US
Doris Ticknor - Fitchburg WI, US
Jennifer Cuccia - Waunakee WI, US

International Classification:

A23B004/00

US Classification:

426/124000

Abstract:

Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

US Patent:

6214393, Apr 10, 2001

Filed:

Jul 19, 1999

Appl. No.:

9/356914

Inventors:

Brent J. Afman - Hammond IN
Kent Thrasher - Sun Prairie WI

Assignee:

OSI Industries, Inc. - Aurora IL

International Classification:

A23L 1318

US Classification:

426243

Abstract:

Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par-cooks a pork belly injected with pickle solution and achieves the necessary weight reduction to meet the regulatory product definition for par-cooked bacon.