Rectal plug and method of introducing same into a slaughtered animal

• US RE36,994 E
• Filed: 04/07/1997
• Issued: 12/19/2000
• Est. Priority Date: 05/26/1995
• Status: Expired due to Fees

• Current Assignee: StarchTech, Inc. (Reichenecker Holding GmbH & Co. KG)
• Original Assignee: StarchTech, Inc. (Reichenecker Holding GmbH & Co. KG)
• Inventors: Anderberg, Steven L.
• Primary Examiner(s): Little, Willis
• Application Number:
  US08/838,415
• Time in Patent Office: 1,352 Days
• Field of Search: 452/176, 452/120, 452/109, 128/401, 128/DIG. 25, 606/197
• US Class Current: 452/176
• CPC Class Codes: A22B 5/0094 Cutting or blocking the rectum of a carcass, e.g. for avoiding fecal contamination
• CPC Class Codes: A22C 21/00 Processing poultry

Abstract

Fecal leakage and contamination from the vent opening of an animal carcass during slaughtering and processing is eliminated by injecting a highly viscous material comprising a mixture of food grade constituents through the vent opening so as to create a self-adhering plug in the lower colon and rectum of the animal. The plug material preferably comprises a blended mixture of water, gum, modified food starch and a preservative whose viscosity is in the range of from about 220,000 centipoise to 480,000 centipoise. Being formed from food grade constituents, the offal can safely be harvested and used in animal feed as a by-product of the meat processing operation.

Claims

1. A .[.compositions for sealing a body orifice of an animal, said.]. composition comprising a blended mixture .[.of.]. .Iadd.including .Iaddend.water, gum, .[.modified.]. food starch and a preservative, the mixture exhibiting a viscosity such that when a predetermined volume thereof is injected into .[.the animal'"'"'s body orifice said volume of mixture.]. .Iadd.a body orifice of an animal it .Iaddend.will seal said orifice.

2. The composition as in claim 1 wherein the gum is selected from the group consisting of guar gum, locust bean gum, gum karaya, gum tragacanth, xanthan gum, carrageenan and mixtures thereof.

3. The composition as in claim 1 wherein the .[.modified.]. food starch is selected from the group consisting of arrowroot, bean, buckwheat, corn, pea, potato rice, rye, tapioca, waxy barley, waxy maize, wheat and mixtures thereof.

4. The composition as in claim 1 wherein the preservative is selected from the group consisting of acetic acid, adipic acid, benzoates, benzoic acid, citric acid, dehydroacetic acid and its sodium salts, fumaric acid, glucono delta lactone (GDL), lactic acid, liquid smoke, malic acid, natamycin, nicin, O-phenylphenate, parabens, parahydroxy-benzoic acid, phosphoric acid, potassium benzoate, potassium sorbate, propionates, propionic acid, sodium lactate, sodium diacetate, sorbates, sorbic acid, succinic acid, tannic acid, tartaric acid, vinegar and combinations thereof.

5. The composition as in claim 1 and further including a thickening agent selected from the group consisting of amaranth flour, carboxymethyl cellulose, cottonseed proteins, dairy proteins, micro crystalline cellulose, egg proteins, heat coagulable meat proteins, milo flour, mustard flour, oat flour, peanut flour, pectin, protein hydrolysates, soy proteins, triticale flour and combinations thereof. .[.6. The composition as in any one of claims 1-5 wherein said viscosity is in the range of from

6. 220,000 centipoise to 480,000 centipoise..].7. A method for preventing fecal contamination of the carcass during the processing thereof, the improvement comprising:

injecting an effective amount of a blended mixture of food grade materials .[.whose viscosity is in the range of from about 220,000 centipoise to about 480,000 centipoise.]. .Iadd.of a sufficient viscosity .Iaddend.into the anal opening of the animal following the killing thereof so as to create a plug in the colon blocking egress of fecal matter out through the

7. anal opening. 8. The method as in claim 7 wherein the mixture is thermally stable blend of water, gum, a .[.modified.]. starch and a preservative.

8. The method as in claim 8 wherein the mixture includes percentages, 3-7% by volume of gum, 13-25% of modified food starch, 0.5-3.5 percent

9. propylparaben and the balance water. 10. The method as in claim 8 wherein the gum is selected from the group consisting of guar gum, locust bean gum, gum karaya, gum tragacanth, xanthan gum, carrageenan and mixtures

10. thereof. 11. The method as in claim 8 wherein the .[.modified.]. food starch is selected from the group consisting of arrowroot, bean, buckwheat, corn, pea, potato, rice, rye, tapioca, waxy barley, waxy maize,

11. wheat and mixtures thereof. 12. The method as in claim 8 wherein the preservative is selected from the group consisting of acetic acid, adipic acid, benzoates, benzoic acid, citric acid, dehydroacetic acid and its sodium salts, fumaric acid, glucono delta lactone (GDL), lactic acid, liquid smoke, malic acid, natamycin, nicin, nitrites, O-phenyl phenate, parabens, parahydroxy-benzoic acid, phosphoric acid, potassium benzoate, potassium sorbate, propionates, propionic acid, sodium lactate, sodium diacetate, sorbates, sorbic acid, succinic acid, tannic acid, tartaric acid, vinegar and combinations thereof.