41 - Education, entertainment, sporting and cultural services
Goods & Services
Educational and entertainment services, namely, providing motivational speaking services in the field of living with physical disabilities, athletics, sports, meditation, physical disabilities, personal development, and service animal relationships; Educational services, namely, providing coaching in the fields of living with physical disabilities, athletics, sports, meditation, physical disabilities, personal development, and service animal relationships.; Providing online non-downloadable videos in the field of living with physical disabilities, athletics, sports, meditation, physical disabilities, personal development, and service animal relationships
2.
Method for separating bone fragments and tallow from a single ingredient stream of beef by controlling the frozen condition of the beef and immersing in carbonic acid at elevated pressures
A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat.
A23B 4/09 - FreezingSubsequent thawingCooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
3.
Mechanical processes for separating tallow and lean beef from a single boneless beef supply
A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that include predominantly fat and particles that include predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences.
A method for the separation of fat from beef. The method includes reducing the size of beef into particles, wherein the particles are either predominantly fat particles or predominantly lean particles; combining the fat and lean particles with a fluid, wherein a density of the fluid is greater than fat particles, and a temperature of the fluid is greater than a temperature of the lean particles, and the fluid density is adjusted to provide a predetermined proportion of lean particles to sink in the fluid; allowing the fat and lean particles to rise or fall in the fluid, while the temperature of the lean particles equilibrates with the temperature of the fluid, and increases the density of the lean particles; separating the fat particles from the lean particles to produce a lean beef product.
Disclosed herein is an apparatus for treating food products, such as any species of meat (beef, pork or lamb) and ground beef, being transported in a fluid, such as carbonic acid liquid carbon dioxide, at a pressure sufficient to maintain the carbon dioxide as a liquid.
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
A23L 3/28 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
6.
Triple stream separation of fat, lean, and fluid from boneless beef
A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.
A23L 3/28 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
A23B 4/015 - Preserving by irradiation or electric treatment without heating effect
A23B 4/09 - FreezingSubsequent thawingCooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
C11B 1/10 - Production of fats or fatty oils from raw materials by extracting
A23L 1/025 - Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B)
7.
Preservation of micronutrients in the separation of fat and lean from beef
A method for separating fat from lean, while minimizing the loss of micronutrients from the lean, is disclosed. The method includes combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with a saturated aqueous fluid, wherein a density of the fluid is greater than a density of the fat particles, and wherein the fluid is saturated with one or more components found in beef prior to being combined with the beef particles. The method includes collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid, and collecting the lean particles. The saturated fluid reduces the depletion of micronutrients from the lean.
A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that comprise predominantly fat and particles that comprise predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences.
A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.
A22C 17/08 - Cleaning, e.g. washing, meat or sausages
A23B 4/09 - FreezingSubsequent thawingCooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
10.
Method for separating bone fragments and tallow from a single ingredient stream of beef by controlling the frozen condition of the beef and immersing in carbonic acid at elevated pressures
A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat.
A22C 17/08 - Cleaning, e.g. washing, meat or sausages
A23B 4/09 - FreezingSubsequent thawingCooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
