342 PATENT ABSTRACTS

4728517

C O N V E R S I O N O F B I O L O G I C A L S L U D G E A N D P R I M A R Y F L O A T S L U D G E T O A N I M A L P R O T E I N

S U P P L E M E N T

William M Markham, John H Reid

A process is described for producing an animal feed, comparable to feathermeal in properties and appearance, from two waste products: float sludge and activated sludge. The process uses a bulking agent for extracting excess fat from the sludges, particularly the float sludge, while a mixture of the sludges and the bulking agent is being stirred, heated, and dried. Blood, chicken litter, meat scrap, and the like can be substituted for activated sludge to provide protein. The bulking agent can be any material that can ex- pose the sludges to air, that is capable of abs- orbing fat, and that can be separated from the dried and partially de-fatted sludges. Wood chips are the preferred bulking agent. Wood shavings, shredded cardboard, shredded news- paper, paunch manure, and the like can be sub- stituted for wood chips as the bulking agent. More specifically, the process comprises: (a) ad- mixing wood chips, float sludge, and activated sludge to form a mixture; (b) heating and tum- bling the mixture until it is substantially dry; and (c) screening the dried mixture to produce a meal as the product and fat-impregnated wood chips as a bay-product. The meal is of high quality, having a fat content of less than 15~o and a pro- tein content of at least 40/o.°/

4728524

R E S T R U C T U R E D M E A T P R O D U C T S A N D M E T H O D S O F

M A K I N G S A M E

Eugene D Gagliardi assigned to Creativators lnc

Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring pro- cess. The process comprises slicing the meat parts, preferably across the meat grain, into

slices about 1 to 3 mm thick, and preferably ab- out 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm2 and preferably greater than about 20 cm2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other conve- nient meat forms.

4728540

P R O C E S S F O R I N T R O D U C I N G U S E F U L A D D I T I V E S I N T O

A L R E A D Y M A N U F A C T U R E D A N D F A B R I C A T E D F L E X I B L E V I N Y L

P R O D U C T S

Robert C Gasman

A process is described for introducing into already manufactured and fabricated vinyl pro- ducts special function additives which impart to the vinyl product some useful property which it did not possess before as, for example, UV resistance, mildew resistance, etc. The process in- volves the use of vinyl plasticizers in which the additives are readily soluble to convey the ad- ditives into already manufactured and fabricated vinyl plastic products. Special function additives include UV stabilizers, mildewcides, fragrances, fungicides, antifogging agents, biocides, dis- infectants, lubricants, antioxidants, water repel- lents, thickeners, surfactants, bacteriacides, vinyl heat stabilizers, antistats, release agents, anti blocking agents and the like. The process in- volves spreading a uniform application of a solu- tion or water emulsion of a solution of a special function additive in a liquid plasticizer on the vinyl product surface at ambient temperature. Then the product is allowed to remain undistur- bed for up to thirty days at ambient temperature when the plasticizer solution will have been abs- orbed into the interior of the vinyl product as evidenced by the surface of the vinyl feeling non tacky and dry to the touch.