South Dakota Patent of the Month – August 2025
Food science innovation just took a major step toward better protein processing. A newly granted patent reveals a novel system for treating undenatured meat protein. This technology aims to improve the texture and stability of meat products, particularly those used in reformed or restructured applications. The process involves precise, high-speed temperature control to maintain the protein’s native structure. Maintaining the undenatured state is crucial for achieving superior binding and texture in the final food article.
Precision Thermal Processing
The core of the invention is an advanced thermal system. It uses a heating medium injector to mix steam directly with input meat protein. This direct contact rapidly heats the protein slurry. The resulting mixture then flows immediately into a specially designed vacuum chamber. The vacuum quickly flashes off excess water, simultaneously cooling the mixture. The system’s design, including a cooled conduit within the vacuum chamber, allows for instant temperature management. This rapid heating and cooling sequence prevents unwanted protein degradation or cooking.
Impact on Food Manufacturing
This method offers significant advantages for food manufacturers. It allows for the controlled treatment of proteins for optimal binding capacity. This is critical for products like nuggets, patties, and restructured meats. The process ensures that the treated protein, contained outside the flow path in the vacuum chamber, is ready for subsequent steps. Empirical Innovations Inc. is the assignee behind this development. Their U.S. Patent No. 12382970, titled ‘Articles including undenatured meat protein,’ points to a cleaner, more efficient way to utilize meat components.
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