Layered Collagen Pet Chews for Durability and Palatability
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Solution Overview
Problem
Existing pet chews made from corium or fish skin fail to provide adequate durability and palatability, leading to insufficient plaque and tartar removal and quick loss of interest by pets, with potential health risks from improper processing.
Innovation Solution
A pet chew combining beef corium and fish skin, where the layers are formed into desired shapes and dried to enhance durability and palatability, with fish skin providing a textured surface for plaque removal and corium ensuring resilience and chew time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If corium is used to make pet chews, then durability and chew time are improved, but palatability and natural flavor are worsened
Solution Approach 1:
The patent combines corium and fish skin into a composite pet chew product. The corium provides durability and chew time, while the fish skin provides natural flavor and palatability. This merging of two different materials resolves the contradiction by allowing each material to contribute its advantageous properties to the final product.
Solution Approach 2:
The invention uses a composite structure consisting of corium layers and fish skin layers. This composite material approach allows the product to simultaneously achieve the durability of corium and the palatability of fish skin, eliminating the need to choose between the two materials.
2Object-generated harmful factors
If fish skin is used to make pet chews, then palatability and digestibility are improved, but durability and plaque removal effectiveness are worsened
Solution Approach 1:
The patent merges fish skin with corium to create a composite chew. The fish skin provides palatability and digestibility, while the corium provides the necessary durability and plaque removal effectiveness. This combination allows the product to overcome the limitations of using fish skin alone.
3Productivity
If fish skin is dried at high temperature, then processing efficiency is improved, but product quality and safety are worsened due to brittleness
Solution Approach 1:
The patent specifies precise drying temperature parameters (130°F to 185°F or 54.4°C to 85°C) to optimize the drying process. This parameter control ensures that the fish skin is dried efficiently while maintaining its desired texture and preventing excessive brittleness, thus resolving the contradiction between processing speed and product quality.
4Reliability
If fish skin is not adequately dried, then product safety is worsened due to stickiness, but processing energy consumption increases
Solution Approach 1:
The patent defines a specific drying temperature range (130°F to 185°F or 54.4°C to 85°C) that achieves adequate drying and prevents stickiness while avoiding excessive energy consumption. This optimized parameter range ensures product safety without unnecessary energy waste.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The combined pet chew offers improved textural characteristics, increased durability, and enhanced palatability, effectively removing plaque and tartar while satisfying the pet's chewing needs and promoting oral health.
Implementation Method 1
The layers are formed into desired shapes and dried to enhance durability and palatability
Data Source
AI summary
Methods for forming collagen pet chews are disclosed. The pet chews are made of at least one piece of bovine corium and at least one piece of fish skin, the fish skin having a scale side that is preferably oriented away from the piece of bovine corium, the corium and fish skin being rolled into a desired shape, preferably a cylinder, and treated with dry heat to form gelatinous adhesive in the corium and fish skin, in situ, which couples the corium and fish skin. The layered dehydrated collagen pet chew has improved flavor and textural characteristics.