David C Ruzek, 771509 3Rd Ave SW, Nicolville, MN 55912

7935373, May 3, 2011

Jun 10, 2005

11/150593

Ann W. Brackenridge - Benton KS, US
Curtis Cundith - Wichita KS, US
Scott J. Eilert - Wichita KS, US
Nancy Rathje - Wichita KS, US
Barney Wilborn - Auburn AL, US
David C. Ruzek - Austin MN, US
Forrest D. Dryden - Austin MN, US
Bruce C. Paterson - Marshall MN, US

Cargill, Incorporated - Wayzata MN
Hormel Foods, LLC - Austin MN

B65B 25/06
A23B 7/152

426129, 426106

Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.

2009029, Dec 3, 2009

Oct 29, 2008

12/260232

David C. Ruzek - Austin MN, US
Chad H. Donicht - Austin MN, US

B65D 81/20
B65D 81/24
A23B 4/16

426 87, 426129, 426127, 426118, 426316

A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.

5780085, Jul 14, 1998

Oct 4, 1996

8/725858

David C. Ruzek - Austin MN

Hormel Foods Corporation - Austin MN

A23B 420
A23B 424
A23L 1314

426281

A process for packaging fresh pork and the fresh pork package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate flavor enhancement agent, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film and further packaging one or more display units in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.

5976593, Nov 2, 1999

Apr 17, 1998

9/062153

David C. Ruzek - Austin MN

Hormel Foods Corporation - Austin MN

A23B 420
A23B 424
A23L 1314

426281

A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate microbial growth inhibitor, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and the display unit can be packaged in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.

4812320, Mar 14, 1989

Apr 28, 1988

7/188191

David C. Ruzek - Austin MN

Geo. A. Hormel & Co. - Austin MN

B65D 8118
B65D 8120

426393

The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26. degree. -28. degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.

5989610, Nov 23, 1999

Jul 13, 1998

9/114867

David C. Ruzek - Austin MN

Hormel Foods Corporation - Austin MN

A23B 420
A23B 424
A23L 1314

426281

A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the meat in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The display unit can also comprise a dividable portion of meat enclosed in a barrier bag. The atmosphere within the container can be maintained as a high oxygen atmosphere.

5985342, Nov 16, 1999

Apr 17, 1998

9/062265

David C. Ruzek - Austin MN

Hormel Foods Corporation - Austin MN

A23B 420
A23B 424
A34L 1314

426281

A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the pork in a packaged unit. The packaged unit can comprise a display unit comprising a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The atmosphere within the container can maintained as a high oxygen atmosphere.