Elis Meredydd Dr Owens from Littleton, CO, age 60

Method Of Processing Poultry And Other Meat To Reduce Or Eliminate Salmonella
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US Patent:

20110038997, Feb 17, 2011
Filed:

Aug 10, 2010
Appl. No.:

12/806317
Inventors:

Gary L. Nace - Claude TX, US
Terry L. McAninch - Westminster CO, US
Victor M. Reusch - Arvada CO, US
Elis M. Owens - Littleton CO, US
Assignee:

Birko Corporation - Henderson CO
International Classification:

A22C 21/00
A23B 4/20
A01N 37/02
A01P 1/00
US Classification:

426332, 514574
Abstract:

A method for reducing the incidence of in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid down to a minimum of about 40:40 wt./wt. lactic acid to citric acid, and preferably ranging down to about 45:35 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

Methods Of Reducing Or Eliminating Pathogenic Bacteria
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US Patent:

20220183307, Jun 16, 2022
Filed:

Nov 30, 2021
Appl. No.:

17/538634
Inventors:

- Henderson CO, US
Terry L. McAninch - Westminster CO, US
Victor M. Reusch - Arvada CO, US
Elis M. Owens - Littleton CO, US
International Classification:

A23B 4/12
A23B 4/30
A23B 4/28
Abstract:

Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.

Compositions For An Methods Of Lubricating Carcass Conveyor
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US Patent:

20200390115, Dec 17, 2020
Filed:

Jun 24, 2020
Appl. No.:

16/911105
Inventors:

- Henderson CO, US
Bob Ogren - Henderson CO, US
Elis Owens - Henderson CO, US
International Classification:

A22C 21/00
B05B 5/025
C10M 111/02
C10M 111/04
Abstract:

An improved method for applying an electrically charged lubricant on an oppositely charged carcass trolley in a meat packing plant meeting the requirements of (1) adequate lubricity, (2) “drip-resistance,” (3) safety, (4) rust resistance, (5) economy of manufacture and use, and (6) the ability to be removed by cleaning methods is provided by preparing a mixture of mineral oil, a fatty acid, a silicone oil, and a polybutene, each being acceptable for incidental contact with food.

Method Of Processing Poultry And Other Meat To Reduce Or Eliminate Salmonella
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US Patent:

20190297905, Oct 3, 2019
Filed:

Jun 17, 2019
Appl. No.:

16/443646
Inventors:

- Henderson CO, US
Terry L. McAninch - Westminster CO, US
Victor M. Reusch - Arvada CO, US
Elis M. Owens - Littleton CO, US
International Classification:

A23B 4/12
A23B 4/28
A23B 4/30
Abstract:

A method for reducing the incidence of in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

Method Of Processing Poultry And Other Meat To Reduce Or Eliminate Salmonella
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US Patent:

20180220663, Aug 9, 2018
Filed:

Mar 30, 2018
Appl. No.:

15/941880
Inventors:

- Henderson CO, US
Terry L. McAninch - Westminster CO, US
Victor M. Reusch - Arvada CO, US
Elis M. Owens - Littleton CO, US
International Classification:

A23B 4/12
A23B 4/28
A23B 4/30
Abstract:

A method for reducing the incidence of in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 50:30 wt./wt. to 75:5 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

Methods For Rehydrating Tripe
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US Patent:

20140154375, Jun 5, 2014
Filed:

Nov 27, 2013
Appl. No.:

14/092348
Inventors:

- Henderson CO, US
Elis M. OWENS - Littleton CO, US
Wayne LARSON - Fort Collins CO, US
Assignee:

BIRKO CORPORATION - Henderson CO
International Classification:

A23L 1/277
A23L 1/312
US Classification:

426253
Abstract:

A method for processing tripe includes refining tripe with at least one bleaching agent and at least one alkaline material to improve tripe appearance, and contacting the treated tripe with an alkaline builder at a temperature of about 110 F. to 160 F. Tripe may be rinsed with cold water before packaging. The methods of processing tripe may provide tripe with enhanced appearance appealing to consumers, while increasing margin profits to meat packing plants due to higher tripe yield and lower operation cost.

Elis Meredydd Dr Owens