Developed Science/Technology accomplishment that has the ability to assist in controlling viruses and diseases that is long term and permanent worldwide.
My company can send you more about what we can do and how to get this out to the world. we are looking for funding to do this we have patent on hand to prove what we can do.
WOFFORD RESEARCH & DEVELOPMENT OF AMERICA MILES INTERNATIONAL
Science/technology that can help curtail one of the root causes of people coming down in droves with the COVID-19 epidemic.
The curtailing can be accomplished in the worlds' food/meat industry.
Viruses infect all life forms, from animals and plants to microorganisms, including bacteria and archaea. More than 9,000 virus species have been described in detail of the millions of types of viruses in the environment. Viruses are found in almost every ecosystem on Earth and are the most numerous types of biological entity.
This science/technology increases people's immune system by lowering the current salt levels in the worlds processed foods.
The meat industry is the largest problem in high salt in their products. They are totally dependent on salt for survival.
Meat is the largest salt issue at 50 of our food consumption.
Without my science/technology it cannot be changed there is no other scientific alternative.
Can we get low salt products on the market? Yes, by licensing proven science/technology.
Not by the COVID-19, but by the bottom line of very large profit increases.
Government regulations can also require lower salt.
The science/technology achievement can be implemented worldwide in a relative short period of time.
The following attached accomplishment will not be understood outside of the trade.
Anyone who needs this knowledge outside of the trade can visit with me in my laboratory in EI Paso, Texas.
It can be accomplished in one or two days. It then will be understood.
Or a visit with a local meat market or company at your location will assist you also for variation of my scientific accomplishment.
Another very difficult situation is evolving due to the current COVID-19 Virus that is currently happening and further developing and needs to get resolved.
The U.S.A. and the world's economic stability is in danger and is headed for disaster on the current path.
Where did I get all the talent to make these accomplishments?
I am related and a proven relative of General Robert E. Lee.
My great uncle also related to General Robert E. Lee is:
CONFERATE GENERAL Willian Tatum Wofford Known as "ONE OF THE MOST DARING OF MEN"
ALSO, I AM REATLTED TO THE FOUNDERS OF WOFFORD COLLEGE.
Wofford College 429 North Church Street Spartanburg, S.C. 29303
Miles Duane Wofford Sr. 83.
SCIENCE/TECHNOLOGY ACCOMPLISHMENT THAT HAS THE ABILITY TO ASSIST IN RETARDING THE COVID-19 VIRUS ISSUE THROUGH THE FOOD/MEAT INDUSTRY WORLDWIDE BY LOWERING THE CURRENT HIGH SALT
LEVELS IN PRODCESSED FOODS. HIGH SALT RAISES THE IMMUNE SYSTEM.
The INOVATIVE science/technology has been developed in my U.S.D.A. processing plants and after a personal accident I continued the work in my laboratories, totaling 57 years of development and testing.
THE SCIENCE/TECHNOLOGY IS NOT SALT DEPENDENT 1. Shelf life of refrigerated ground raw products:
Ground beef, pork, poultry, mechanically separated poultry (MSP) or blending of raw materials.
Under refrigeration and tested at NMSU products having one year and longer shelf life. Testing ongoing is this time is far beyond the above conservative one year.
Products in this time frame have no bacteria growth or loss of quality using the technology. Additionally, retains the red color without sodium nitrite during this time frame and longer. Prevents cross contamination in preparation and air born bacteria. Current in the market is about 5-7 days then becomes Pg. 1
non saleable due to high bacteria and loss of quality requiring a sell by date. Past this date sold to rendering plants for very low dollars.
2. Shelf life of frozen ground raw red meat/poultry products, 12 years and longer without moisture migration or toughening. The products retain their original fresh made quality during cooking and microwaving heating. Currently moisture migration starts at about six weeks and increases with time becoming low saleable and less value.
3. Shelf life of fully cooked products made with: Ground beef, ground pork, ground poultry and MSP or blends.
A. Refrigerated: Tested up to 11 years and longer retaining fresh made quality, stopping bacteria growth and spoilage.
B. Frozen: Products on hand 14 years and up to 20 years without deterioration.
Shelf life is a large problem for manufactures and detrimental to consumes. My products basically have no change from date of manufacture during these time frames and may go much longer. Additionally prevents
rancidity. Pg.2
It is not necessary to have shelf life in years as I have been able to accomplish, however, we have shelf life very well under control for the trade and consumers.
SALT: Usage can be zero or enough for taste not needed for extraction or shelf life. The industry is dependent on salt for both. This technology is not dependent on salt. Salt flavored ingredients can be used for increased taste if desired. This benefit alone justifies a very large new development scientifically that is needed very heavily worldwide for the human race. This discovery came understandable and workable about 20 years ago allowing long time testing.
Utilization of low cost mechanically separated poultry and low-cost red meat: Mechanically separated chicken and mechanically separated turkey are low-cost raw materials on the market but have high bacteria and little or no texture and low value products. All cannot be sold and is destroyed or sold at a few cents per pound to rendering plants. Pork and beef also have low-cost products high in fat and sold at a low price to the manufacture. My Low-cost MSP used independently or blended with other low-cost raw materials upgrades them to high value meat/poultry products. Pg. 3
My MSP blends well with 50/50 beef trimmings. Blending with the technology does not lower the quality of meat/poultry products. It makes a large dent in waste of the low value raw products and affordable products for the consumer and profitable for the manufacture.
Moisture and fat binding: The extent of binding moisture and fat is one of the most-Sought after achievements for the food/meat industry. There is no equipment that is available, to our knowledge that can make the measure on how low this technology can reduce water activity. Currently, we are below one. My bind is adjustable to suit each application for existing or new products. If loose fat or moisture is desirable in a particular product, free fat and free moisture is adjustable and can be made available. The new science/technology has been learned in a step by step process and proven over many years in food meat/poultry products both laboratory and plant trials.
Texture: The technology enhances and or creates desired texture in food, red meat/poultry, including MSC: It improves prepared food products including hot dogs and bologna. Example: 100 MSC products are
Pg.4
upgraded to high quality products like beef and pork hot dogs and bologna in the 40's and 50's. Other products follow suit.
Controllable is bind, elasticity, bite, desired moistness, taste, appearance and cooking loss.
The technology can upgrade MSP independently or combined with ground beet pork and poultry having a meat like bite, bind and chew up to whole mussel if desired. These products are a very good alternative to higher cost ground beef hamburger, ground beef products and beef/pork/turkey/chicken products.
A recent potential achievement utilizing the new science.
Microwave cooking: Raw microwave cooking at home or in commercial applications. Products can be cooked at home or commercially in about the same time as heating a cooked product in the microwave. In microwave cooking using the technology there is very low cooking loss both moisture and fat with no loss in quality.
For the factory this will eliminate the high costs related to cooking and cooling. This is a winner in cost for the
consumer and manufacture. Pg.5
We also found this beneficial in scrambled eggs, having a perfect product from a raw state cooked in the microwave with no loss of quality, maintaining freshly made scrambled eggs. Other applications will work using this concept.
We my staff and I have been successful in various other applications; however, it needs additional product by product testing and fine tuning. It appears to be very promising utilizing the new science. Not available at this time.
Meat/Poultry Cook Losses utilizing the technology:
Average cook losses using the technology by any method are very low compared to what is currently available. A very large manufacturing benefit in increased profits.
In red meats and poultry products raw the cook loss can be up to about 25 to 30 percent plus or minus. Using the technology it is reduced on the average to 6 to 12 percent dependent on the product, maintaining quality and/or an improved product.
Types of products I we have worked with and tested over the past years utilizing the shrink losses are Ground beef pork sausage, ground chicken, blends and 100 MSC
applications including whole muscle. Pg.6
Prepared food applications also benefit in reduced cook losses, however cost savings and quality improvement are the big benefits along with all the benefits described.
Red meat/poultry whole muscle:
Whole muscle injection with vacuum tumbling utilizing the technology increasing shelf life, raw or cooked, refrigerated or frozen. Raw refrigerated is testing past one year as of this time. Products are microwaveable and are tenderized.
Low grade tough beef products are converted to tender products close or equal to prime rib with the other benefits of the technology.
Roast beef using the technology improves the texture, lowers cooking loss, and has the above outlined benefits including being microwavable without negative effects.
The above are demonstrated with the exact piece of meat for control comparison. Taste and texture: The technology preserves taste and texture due to the lack of deterioration under refrigeration, freezing, cooking and heating.
Retort (canned) ground red meat/poultry products and blends: Pg. 7
At this time, they are low quality in texture and have very high salt levels. Utilizing the new science/technology, canned luncheon meat products are high in quality using red meat/poultry including 100 MSC or blends. Products are firm in texture of meat and can be microwave heated without deterioration or pan cooked with low loss in cooking. I have jars and cans on hand for longevity testing.
Pet Foods: Has many applications using the technology. Red meats and poultry as well as none meat items have been successfully tested.
Mechanically Separated Turkey (MST): The technology solves the off flavor taste without cure (sodium nitrite) allowing many products that can be made with low cost MST.
Manufacturing of raw ground beef, pork, poultry and MSP: Manufacturing can be done as the raw material comes off line in a standard mixer/blender. No special equipment is required. At this point right off line you have the benefits of the technology as long as it is refrigerated, as required by U.S.D.A. Seasonings can be added at this point with one mix or added latter at a
future time. Pg. 8
When raw is mixed using the technology, raw and cooked long-term shelf and benefits are established.
Ease of explanation: When mixed or blended raw, utilizing the technology, the shelf life has been established raw or cooked with all the benefits. The raw material with the technology can be used in house by the manufacture or sold outside to other manufactures and processed in finished products by the buyer maintaining the benefits.
CONTRACT MANUFACTURING USING MSC. Product goal:
High quality products that can freeze one year and longer and be microwave heated using 100 MSC. Products made with the developing technology: All reconstituted like freshly made for years. Products made in a U.S.D.A., plant, H&H in Mercedes, Texas several months before and after September 1998. Labels were approved by U.S.D.A. Spices were provided by Heller and or with my test spices. Italian Rope Sausage, Polish Rope Sausage, Salami, Sausage, Salami, Pepperoni, Bologna, Burrito Filling, Taco Filling, Pizza Topping.
USDA plant trial runs: Trials runs have been made in several USDA facilities for contract manufacturing. Pg. 9
Several USDA companies have allowed me to use their plants and equipment. Batch sizes range from 2S0lbs, 5OOlbs,1,OOOlbs, 2,SOOlbs, 4,600lbs on up to 20,OOOlbs. The finished products were tested for sales and length of time without deterioration of which we still have in our freezers. Agreements to manufacture and sell these products on the world market were unsuccessful at that time due to unfair financial agreements and/or control.
This type of arrangement is on the table currently with a complete sale of the technology to each country. I will teach scientists how to use the technology and how it works. Low salt and COVID-19 has made it possible.
Test products made with Mechanically Separated Chicken, Italian Sausage, Meat Loaf, Pepper Loaf, Non- Cured Chicken Loaf, cured Chicken Loaf. We have on hand Rope Sausage along with other products in our freezer for your review and testing manufactured years ago that are still like fresh made.
These products are low cost, high in quality alternatives to the higher cost beef and pork products. Blends can be used also with the same results.
These products developed where not put on the market
due to my accident. Pg.10
Laboratory: Products developed utilizing the developing technology at my U.S.D.A. Company starting in 1978. Multi breakfast sausages, flour tortillas, apple pie fillings, cheese with low salt, cookies, low sodium ham loaf, dehydrated vegetables, egg rolls, multi gravies, enchiladas, dog and cat foods.
Sauces: Barbecue, enchilada, salsa. Gravies: Country, brown, and others using the technology.
Pizza: Dough, sauce, cheese, sausages, pepperoni and other toppings. Our results when last made in the early 90's, was a frozen pizza that tested one year and longer heated in the microwave maintaining the fresh made quality. We at that time used the heating plate for the dough. We feel we can overcome this at this time due to advancement of the technology.
Various Burritos: Freeze thaw without moisture migration and fully microwaveable as a fresh made product.
I have been in the food/meat trade 65 years, 43 working and developing the technology part and full time.
Pg. 11
Food waste: Food waste has been estimated to be nearly one third of all food. Target 12.3 of the UN's Sustainable Development Goals was born February of 2016.
Sustainable Development Goals aims to half food waste and reduce food loss globally by 2030 and will be what the "Champions 12. Taskforce" works towards.
We do not need to hope by 2030 is can be done. It is available today using the outlined technology currently developed by my company.
Prepared foods: Cooked products of a variety of applications have been accomplished. We have not tackled all applications using the technology.
Scrambled eggs are perfect products utilizing the technology. Other prepared foods follow utilizing the science.
My strong depth is in ground meat/poultry products as I have produced and been responsible for manufacturing millions of pounds of these type products.
Big advantage: The ingredients are common and few.
They have been consumed throughout the world for
yea rs. Pg. 12
The working mechanism and ingredients will not be disclosed until a financial arrangement has been established with funds paid. If what I have stated is not true in the ingredients used and not found in use worldwide the funds will be returned in full. Do not contact me if you cannot agree to an agreement covering this arrangement.
The technology is capable of doing much more time permitting. A current visit will shock you as to raw and cooked red meat and poultry products time frames under refrigeration. You can visit or I will send current photographs that I have on hand in terms of over 10-14 years that are currently as fresh made.
Patent protection is on file with an approved PCT.
I have tight security set up and maintained by the:
SOCIETY OF FORMER SPECIAL AGENTS OF THE FEDERAL BUREAU OF INVESIGFATION, INC., A WORLDWIDE ON- GOING ORGANIZATION.
Miles D. Wofford, Sr., 4820 Blossom Ave. EI Paso, Texas 79924. Email [email protected]
