WOFFORD RESEARCH & DEVELOPMENT OF AMERICA

Developed Science/Technology accomplishment that has the ability to assist in controlling viruses and diseases that is long term and permanent worldwide.

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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. 


 


MILES D. WOFFORD, Owner 

4820 Blossom Avenue' El Paso, Texas 79924-3235 
Phone & Fax: 915-757-2239 • Cell: 915-356-0118 • Email: [email protected] 




 




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]
Pg. 13 

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