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3M employee and church chorister Art Fry needed something to temporarily mark pages in his hymnal. He was in luck because his colleague, Spencer Silver, accidentally developed a glue that was too weak for other purposes. After initially discouraging consumer response, Post-it Notes became a hit in 1979.
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| Number | Title | Issue Date |
| 7666456 | Methods for separating tallow from boneless beef using liquid carbon dioxide and carbonic acid A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the botto... | 02/23/2010 |
| 7615242 | Method and apparatus for processing and trimming a product The present invention includes a method for processing and trimming products such as fish fillets where the product is form frozen forming a thin frozen shell round the product and the subsequent processing of the product uses that condition to remove the fish skin ... | 11/10/2009 |
| 7575771 | Method of utilizing offals for pet food manufacture The invention involves a method for the recover of commercial slaughter waste streams for use in the manufacture of commercial pet food products, wherein waste materials are collected following the commercial slaughter of animals, the greater part of those materials... | 08/18/2009 |
| 7371328 | Method for treating hog and animal waste An animal treatment method comprises flushing the animal waste from a barn to a holding tank where the waste is mixed with an alkaline solution to kill pathogens. After neutralization, the solution is separated into solids and liquids. The liquid is treated and recy... | 05/13/2008 |
| 7258890 | Process for decapsulating crustacean or rotifer eggs A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing permanganate. The decapsulation process can be either performed under... | 08/21/2007 |
| 7226778 | Apparatus for natural recycling of protein waste An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a tru... | 06/05/2007 |
| 7214403 | Ham product and method for production thereof A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ... | 05/08/2007 |
| 7144316 | Auger device for an auger device for a nozzle of a sausage-making machine An auger device for a nozzle of a sausage-making machine has a body with a top, a proximal end and a distal end, an inlet, an outlet, an elongated auger, a mounting ring and a casing holder. The inlet is formed on the top of the body. The outlet is formed on the dis... | 12/05/2006 |
| 7008313 | Method of making food products from the thigh of a bird and food products made in accordance with the method A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The metho... | 03/07/2006 |
| 6949265 | Low temperature rendering process A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meal. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the ... | 09/27/2005 |
| 6939217 | Method of preparing a bird for grilling and resulting bird product A method for preparing a whole bird for grilling comprises removing the tips from each of the wings of the bird and cutting a notch into each of the joints of each of the wings of the bird. The backbone and attached neck are removed from the bird by cutting along bo... | 09/06/2005 |
| 6899294 | Hatchery eggshell waste processing method and device A method and apparatus for separating the organic membrane portion of waste egg shells from the hard inorganic mineral portion thereof, so that each can be used or further processed as desired, thereby addressing the environmental and economic issues associated with... | 05/31/2005 |
| 6737095 | Process for preparing consumable ground meat products from leghorn hens A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef. ... | 05/18/2004 |
| 6235338 | Methods for recovering raw meat from the head-shells of crustaceans, e.g. lobsters and use thereof for stuffed crustaceans, e.g. lobster and stuffing so-provided Procedures are provided herein for the optimization of the utilization of crustaceans, e.g., whole lobsters, through the inclusion of under-utilized components. The procedure involves firstly, initiating the detachment of the raw edible deep-shoulder myot... | 05/22/2001 |
| 6235339 | Method of treating a meat processing plant waste stream A method of treating an organic waste stream, such as the waste from a meat processing plant, to substantially remove solid organic matter from the stream. The method substitutes MgCl2 and small amounts of AlCl3 for the FeCl3 | 05/22/2001 |
| 6224932 | Cryogenic rheological modification of tree nuts A method and apparatus for cryogenic rheological modification of tree nuts and other shelled foodstuffs wherein brief cryogenic exposure facilitates further processing, particular shell removal. Nuts from a bin (12) of conditioned nuts are transported by ... | 05/01/2001 |
| 6177120 | Dietary low cholesterol whole egg or egg yolk product A dietetic, chloresterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150μ to about 300μ is formed, the grains are suspended in a low-cholesterol liquid food ... | 01/23/2001 |
| 6104966 | Primal tracking A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking sys... | 08/15/2000 |
| 5944597 | Method for defatting meat and defatted products In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as... | 08/31/1999 |
| 5925400 | Process for making low fat bacon Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat con... | 07/20/1999 |
| 5858434 | Method for breaking, separating, and inspecting eggs The invention relates to a multiple-row egg breaking and separating machine in which the egg contents and egg shells are passed adjacent one another through an inspection station at which the contents of the egg can be rejected because the shell or conten... | 01/12/1999 |
| 5851575 | Method for drying and processing raw food material A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying ch... | 12/22/1998 |
| 5780095 | Method of preparing a dietary, cholesterol-reduced whole egg or egg yolk product, and its processing into food stuffs A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150μ to about 300μ is formed, the grains are suspended in a low-cholesterol liquid food o... | 07/14/1998 |
| 5674550 | Process for preparing substantially fat free meat Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5. The fa... | 10/07/1997 |
| 5609913 | Process for manufacturing dog chew toys of tire sidewalls A die is utilized to cut chew toy bases from tire sidewalls extracted from used tires. The chew toy bases are placed into a cleaning tumbler containing sand and gravel for the purpose of cleaning and polishing the chew toy bases. They are subsequently rem... | 03/11/1997 |
| 5571554 | Process for reducing the content of triglycerides in egg yolk and in products containing egg yolk A process for reducing the content of triglycerides in egg yolk and in products containing egg yolk includes (a) diluting egg yolk with water or an aqueous salt solution, (b) adding at least one cyclodextrin to this solution, (c) separating off the cyclod... | 11/05/1996 |
| 5484624 | Method for reduction of cholesterol in egg materials A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly ଲ-cyclodextrin. The method consists of a sequence of steps: pH adjustment, dilution with distilled water, heating, mixing,... | 01/16/1996 |
| 5468511 | Method for removal of cholesterol and fat from liquid egg yolk with recovery of free cholesterol as a by-product A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into ... | 11/21/1995 |
| 5460842 | Process for alteration of fat content in meat The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by practicing the method using the apparatus. The method includes pi... | 10/24/1995 |
| 5437884 | Method of processing duck feet This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soa... | 08/01/1995 |
| 5384149 | Integrated process for producing meat protein, broth, myoglobin pigment, fat and bone meal In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming ... | 01/24/1995 |
| 5312640 | Reduction of cholesterol in egg yolk by the addition of either acid or both salt and acid The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the... | 05/17/1994 |
| 5292546 | Process for the removal of cholesterol from egg yolk The present invention provides a process for the removal of cholesterol from egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride, 2. the diluted egg yolk mixture is mixe... | 03/08/1994 |
| 5284669 | Method of dressing a thigh cut of poultry A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper su... | 02/08/1994 |
| 5221554 | Process for producing low-fat meat products A fractionation process for commercially producing low-fat low-cholesterol, reduced calorie, natural beef, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fraction... | 06/22/1993 |
| 5215772 | Method and apparatus for separating lean meat from fat Meat having lean meat portions and fat meat portions is cut into relatively small segments of higher lean meat content and higher fat content. The segments are vibrated to prevent clinging between segments as they are conveyed to a segment spacing station... | 06/01/1993 |
| 5167977 | Process for producing low fat meat products A fractionation process for commercially producing low fat, low cholesterol, reduced calorie, natural and raw uncooked meat, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipul... | 12/01/1992 |
| 5149550 | Methods for making pet chews The present invention provides methods for making pet chews. According to the invention, ligaments from cattle and other hoofstocks are rendered substantially free of fat and then dried until the de-fatted ligaments are hardened and suitable for use as pe... | 09/22/1992 |
| 5147672 | Removal of lipid components from foodstuffs A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or supercritical fluids (e.g., CO2) involves initial processing of the food to produce an intermediate m... | 09/15/1992 |
| 5141763 | Process for producing protein product from bone-containing animal material Bone-containing animal material, such as slaughterhouse waste which has been scoured and dewatered by pressing, is separated into a bone-containing phase and a meat protein-containing phase by stirring the material with water after comminution to form a s... | 08/25/1992 |