37 results about "Bone stock" patented technology

A system and method to facilitate bone grafting, the system including a rasp configured to prepare the grafting surfaces of a recipient, a sizer configured to determine the dimensions of a graft for abutment with the grafting surfaces, a cutting guide configured to receive bone stock and to facilitate producing the graft in proportion to the sizer, a measuring pan configured to determine the amount of grafting substance required to fill the void in the graft, and a holding device configured to stabilize the graft as the grafting substance is placed in the graft.

An implant comprising two or more bone fragments that are combined to form a single unit. Cancellous bone or cortical bone is removed from a source and fashioned into bone components with desirable shapes and sizes. The bone components may be integrated to form implants for implantation in the body. Bone stock may be formed by combining sections of various bones of the body, and the bone stock may be further fashioned for use as implants with particular geometries.

A method of balancing extension and flexion gaps in a knee joint includes preparing a tibial component seating surface at a proximal end of a tibia, extending the knee joint and measuring an extension gap between the tibial component seating surface and a distal end of a femur, and flexing the knee joint and measuring a flexion gap between the tibial component seating surface and a posterior region of the femur. The extension gap is compared with the flexion gap to determine an amount of bone that is to be removed from the posterior region of the femur for balancing the extension gap with the flexion gap.

The present invention relates to methods and materials used to express the HBM protein in animal cells and transgenic animals. The present invention also relates to transgenic animals expressing the high bone mass gene, the corresponding wild-type gene, and mutants thereof. The invention provides nucleic acids, including coding sequences, oligonucleotide primers and probes, proteins, cloning vectors, expression vectors, transformed hosts, methods of developing pharmaceutical compositions, methods of identifying molecules involved in bone development, and methods of diagnosing and treating diseases involved in bone development. In preferred embodiments, the present invention is directed to methods for treating, diagnosing and preventing osteoporosis.

A cleaning module for cleaning bone stock used in surgical procedures. The cleaning module includes a shell. The shell defines a void space to receive the bone stock. A cutter is located within the void space. A shaving tube is coaxially disposed about the cutter to move at different speeds and/or directions relative to the cutter. When actuated, the cutter rotates to clean the bone stock by cutting soft tissue from the bone stock. A tumble plate reorients the bone stock, while an arm moves across the tumble plate from a disengaged position to an engaged position to press the bone stock into the cutter through a window in the shaving tube. A drive assembly actuates the cutter, shaving tube, arm and tumble plate.

The disclosure provides examples of an open architecture anchor for securing soft tissue to bone, for example, to repair a torn rotor cuff. The anchor includes a helical screw thread having a base and two sidewalls that are non-linear. The non-linear sidewalls extend from opposing ends of the base and meet at a peak. The non-linear sidewalls are circumscribed within a triangle defined by the peak and ends of the base. Compared to the standard triangle profile, the helical screw thread profile has a smaller cross-sectional surface area and, consequently, removes less bone. The helical screw thread having the reduced cross-sectional area preserves bone stock and enhances the holding strength of the anchor in bone.

Disclosed herein are systems and methods for securing a glenoid baseplate to a resected glenoid cavity in a preoperatively planned position. Image information obtained from the glenoid cavity and surrounding scapula is analyzed to determine the location of optimal bone stock. A guide is designed based on the image information, the guide having a patient specific contact surface that contacts a surface of the bone in a preoperatively planned position. The guide is designed to have a cannulated portion including a specific length. A marking pin having at least one reference feature is drilled into the glenoid cavity. The length of the cannulated portion of the guide is based on a location of the at least one reference feature on an outer surface of the marking pin. A cannulated reamer guided by the marking pin is then used to resect the glenoid cavity until a stop surface of the cannulated reamer contacts an end of the marking pin.

The invention relates to a preparation method of meaty paste essence. The preparation method comprises the following steps of: 1). reacting glucose, xylose, pig bone stocks, pig bone oil, hydrolyzed vegetable protein, cysteine hydrochloride, glutamic acid, glycine, salt, cinnamon powder, ginger powder, shallot oil and water to prepare a Maillard reaction product; 2). evenly mixing ethyl maltol, 2-methyl-3-furan mercaptan, cassia oil, star anise oil, 4-methyl-5-(beta hydroxyethyl) thiazole, 2-methyl pyrazine, 2,5-dimethyl-3 (2H) furfuran ketone, difurfuryl sulfide and propylene glycol to obtain meat-flavor base; and 3). mixing the Maillard reaction product, the meat-flavor base, 10% furfuran ketone, the salt, monosodium glutamate, I+G, 10% sodium carboxymethyl cellulose, Tween-80 and water to be homogeneous to obtain the meaty paste essence. The meaty paste essence prepared by the preparation method is coordinative and natural in flavor, mellow in taste, strong in natural feeling and stable in state.

The invention relates to a method for preparing beef soup and the beef soup and belongs to the technical fields of food processing and processing methods thereof. The method for preparing the beef soup comprises the following steps: adding seasoning auxiliary materials into beef cubes, and stewing for 30-60 minutes by using a big fire; stewing cattle tailbones and cattle wings for 2-4 hours by using a slow fire, and extracting cattle bone stock soup; adding the stewed beef cubes in the previous step into the cattle bone stock soup for stewing 2-3 hours by using the slow fire, so as to obtain the beef soup. The problems that the beef soup extraction process is complicated and the yield is low in the prior art are solved. The concentrated bagged beef soup can be stored for a long time, is conveniently transported and can serve as edible instant food at any time and anywhere, the market of fast moving consumer goods is greatly enriched, and the requirements of people on various foods are met. Meanwhile, the product quality is stable, the large-scale industrial production can be conveniently and safely formed, and economic benefits and social benefits are obvious.

The invention provides bone soup for knife noodles and a preparation process thereof. The raw materials comprise the following components in parts by weight: 100 parts of pig bone stock, 10 parts of thick crucian soup, 5-8 parts of floating oil, 3-12 parts of Chinese yams, 0.8-1.5 parts of dried small shrimps, 0.1-0.3 part of scallops, 5-10 parts of salt, 3-8 parts of sugar, 3-5 parts of monosodium glutamate, 0.1-0.8 part of I+G, 0.05-0.2 part of disodium succinate and 0-0.3 part of white pepper powder. The characteristics of different raw materials are fully considered, meanwhile, the flavorsof the different raw materials are utilized, the bone soup is mer in freshness by adding fish soup, different raw materials are utilized to provide different flavor peptides, flavor amino acids are richer, and the raw materials are mutually synergistic, so that the flavor of the bone soup is mellow; the fish soup is added with yeast to remove fishy smell of the fish soup, and papain is added forcutting residual proteins to form more peptides and amino acids which can be better dissolved in the soup; and the Chinese yams are added to utilize the thickening property of starch and increase theresidence time of the bone soup in the oral cavity so as to fully embody the delicious taste of the bone soup.

The invention discloses a composite seasoning which comprises the following raw materials in parts by mass: 25-35 parts of bacon belly, 25-35 parts of lean pork, 8-12 parts of vegetable oil, 10-15 parts of table salt, 4-8 parts of fermented soy bean paste, 8-12 parts of soy sauce, 3-8 parts of fermented black bean, 2-4 parts of wine sauce, 2-3 parts of oyster sauce, 6-10 parts of sodium glutamate, 4-8 parts of chicken essence, 10-15 parts of pork bone stock, 1-2 parts of white sugar, 6-10 parts of fresh ginger, 8-12 parts of spring onion, 2-4 parts of sesame oil, 0.5-0.8 part of pepper powder, 0.5-2 parts of Chinese prickly ash powder and 0.2-0.8 part of thirteen-spices. The seasoning is mainly prepared from the pork, fermented black bean and fermented soy bean paste in combination with other spices and flavorings, tastes good, and satisfies the nutritional requirements. The seasoning is prepared by using the traditional techniques of stir-frying and boiling, and sufficiently ensures the oil-frying home flavor of the food and dishes. The seasoning has wide applicability, and is suitable for public families and mess halls of institutions, schools and enterprises as well as fast food industry. The seasoning is especially suitable for office workers, old people, lazy people and people incapable of cooking.

The invention relates to a processing method of snack instant air-dried sausages. The processing method comprises specific steps as follows: 1) pre-processed livestock and poultry lean meat is minced; 2) 80-120 kg of the minced livestock and poultry lean meat and 12-18 kg of white granulated sugar are stirred uniformly in a vacuum state; 3) 1.5-2.5 kg of fish sauce, 0.7-1.3 kg of honey, 0.2-0.4 kg of milk powder, 0.6-1.2 kg of pig bone stock, 0.001-0.005 kg of Monascus red, 0.0005-0.0012 kg of Allura red, 0.6-2 kg of malt sugar, 0.5-2 kg of sodium lactate, 0.01-0.03 kg of nisin, 0.002-0.005 kg of sodium nitrite and 10 kg of water are dissolved uniformly, then added to a product obtained in step 2) and stirred uniformly in a vacuum state; 4) the product is packaged with casings, the casings are uniformly hung on a rod, then put into a refrigeration storage to be pickled, air-dried, baked, subjected to vacuum packaging and sterilized, and finished products are obtained. The products obtained with the processing method have different tastes inside and outside, the outside tastes dry and the inside tastes mouthwatering; the eating method is more convenient, and the sausages are more widely popularized.

A bone cleaning assembly (102, 602) with cleaning elements (690, 724, 1230, 1264) that remove soft tissue bone stock. The module also includes a clearing element (778) that is periodically urged against the cleaning elements to remove bone stock trapped by the cleaning elements from the cleaning elements.