Eugene D Brotsky from 209 Browning Ave, Elizabeth, NJ 07208, age 83, Phone: 9083534715

Yield And Shelf Life For Meats
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US Patent:

20050058751, Mar 17, 2005
Filed:

Jul 20, 2004
Appl. No.:

10/894899
Inventors:

Eugene Brotsky - Elizabeth NJ, US
David Charest - Olathe KS, US
Heinz Keller - Neukirch-Egnach, CH
International Classification:

C12H001/10
US Classification:

426321000
Abstract:

The invention is directed to a process for treating meat to achieve higher yield, without negatively affecting the appearance of the meat. The process comprises the steps of 1) treating the meat, preferably by injection, with a higher pH phosphate solution having a pH of above pH 6.0 and 2) after treating the meat with the higher pH phosphate solution, contacting the meat, preferably by dipping or spraying, with a lower pH solution of preferably less than about pH 5.6.

Reduction Of Black Bone Defects In Meat
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US Patent:

20050249848, Nov 10, 2005
Filed:

Nov 12, 2004
Appl. No.:

10/987390
Inventors:

David Charest - Olathe KS, US
Eugene Brotsky - Elizabeth NJ, US
International Classification:

A23K001/00
US Classification:

426332000
Abstract:

The invention is directed to a process to reduce blackbone occurrence in meat. The invention is further direct to reducing blackbone discoloration in meat while maintaining higher yields and without negatively affecting the appearance of the meat. The processing steps include treating the meat, preferably by injection, with an alkaline phosphate solution; and after treating the meat with the alkaline phosphate solution, contacting the meat, preferably by dipping or spraying the meat, with hexametaphosphate in an amount effective to reduce blackbone in the meat.

Pyrophosphate-Based Compositions For Use In Meat Processing
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US Patent:

20100272881, Oct 28, 2010
Filed:

Apr 27, 2009
Appl. No.:

12/430535
Inventors:

Eugene Brotsky - Elizabeth NJ, US
International Classification:

A23B 4/027
US Classification:

426652
Abstract:

A highly alkaline pyrophosphate composition which allows meat processors to reduce total sodium while maintaining the desired properties of moisture retention, higher yield, and flavor protection. Moreover, the composition of the present invention dissolves well, thus avoiding the solubility problems associated with highly alkaline pyrophosphates.

Process For Treating Poultry Carcasses To Control Bacterial Contamination And/Or Growth
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US Patent:

52830730, Feb 1, 1994
Filed:

Aug 31, 1992
Appl. No.:

7/938864
Inventors:

Fredric G. Bender - Houston PA
Eugene Brotsky - Pittsburgh PA
Assignee:

Rhone-Poulenc Specialty Chemicals Co. - Cranbury NJ
International Classification:

A23L 1315
US Classification:

426332
Abstract:

Salmonella, campylobacter and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution having an alkaline pH and containing an alkali metal orthophosphate, e. g. , trisodium orthophosphate.

Process For Acidifying Ground Meats
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US Patent:

47880708, Nov 29, 1988
Filed:

Sep 5, 1986
Appl. No.:

6/903796
Inventors:

Eugene Brotsky - Pittsburgh PA
Charles W. Everson - McMurray PA
William E. Swartz - Trumbull CT
Assignee:

Stauffer Chemical Company Division of Rhone-Poulenc, Inc. - Shelton CT
International Classification:

A23B 400
US Classification:

426264
Abstract:

Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.

Increased Shelf Life For Refrigerated Fish
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US Patent:

49370928, Jun 26, 1990
Filed:

Sep 12, 1988
Appl. No.:

7/244622
Inventors:

Eugene Brotsky - Pittsburgh PA
William E. Swartz - Trumbull CT
Assignee:

Rhone-Poulenc Basic Chemicals Co. - Shelton CT
International Classification:

A23B 400
A23L 334
US Classification:

426643
Abstract:

Fish fillets, particularly those from high fat fish, can be storage stabilized and yield stabilized by means of a composition containing an alkali metal tripolyphosphate hydrated with lemon juice solids, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Process For Treating Poultry Carcasses To Control Salmonellae Growth
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US Patent:

51437392, Sep 1, 1992
Filed:

Jun 7, 1991
Appl. No.:

7/712260
Inventors:

Fredric G. Bender - Houston PA
Eugene Brotsky - Pittsburgh PA
Assignee:

Rhone-Poulenc Inc.
International Classification:

A23L 334
A22C 2100
US Classification:

426332
Abstract:

Salmonella and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution containing an alkali metal orthophosphate, e. g. , trisodium orthophosphate.

Process For Treating Red Meat To Control Bacterial Contamination And/Or Growth
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US Patent:

52681858, Dec 7, 1993
Filed:

Aug 17, 1992
Appl. No.:

7/931138
Inventors:

Fredric G. Bender - Houston PA
Eugene Brotsky - Pittsburgh PA
Assignee:

Rhone-Poulenc Inc. - Monmouth Junction NJ
International Classification:

A23B 402
US Classification:

426 92
Abstract:

The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

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Location:

Elizabeth, NJ

Industry:

Writing And Editing

Education:

Carnegie Mellon University 1958 - 1962
Rutgers University
Masters, Food Science

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Eugene D Brotsky