Meat-Based Pet Chew Durability via Composite Extrusion
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Solution Overview
Problem
Existing edible pet chews made from rawhide or meat jerky lack durability, malleability, and long-lasting chewability, and are associated with environmental pollution and health concerns due to chemical residues, while plant-based alternatives are unattractive to dogs and insufficient in nutrition.
Innovation Solution
A meat-based pet chew with a composition of at least 33.3% meat ingredient and less than 50% plant ingredient, processed through extrusion and heating to create a durable, long-lasting, and palatable sheet or three-dimensional shape that mimics the properties of rawhide without using animal hide.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If rawhide is used to make pet chews, then durability and chewability are improved, but environmental pollution and health concerns due to chemical residues worsen
Solution Approach 1:
The patent changes the material composition parameters from rawhide-based to meat-based formulations with specific ratios (at least 33.3% meat ingredient, less than 50% plant ingredient). This parameter change maintains the desired chewability duration while eliminating chemical residues associated with rawhide processing, as the new formulation uses naturally occurring meat proteins and fats that provide similar durability without requiring harmful chemicals for preservation or processing
Solution Approach 2:
The patent creates a composite material system combining meat ingredients (beef, chicken, pork, lamb, turkey, fish) with plant ingredients (starch, fiber, protein) in specific proportions. This composite approach achieves the desired durability and chewability through the synergistic combination of meat proteins providing structural integrity and plant components providing bulk and texture, while avoiding the need for chemical additives required in traditional rawhide processing
2Object-affected harmful factors
If plant-based material is used to make pet chews, then environmental friendliness is improved, but attractiveness to dogs and nutritional value worsen
Solution Approach 1:
The patent employs a composite material formulation that integrates both meat and plant ingredients in specific ratios (at least 33.3% meat, less than 50% plant). This composite approach maintains environmental benefits by reducing reliance on pure animal hide while ensuring palatability through the inclusion of meat proteins that dogs naturally prefer. The combination provides both nutritional value and appeal, with meat components satisfying carnivorous instincts and plant components providing sustainable, eco-friendly alternatives to traditional rawhide
3Adaptability or versatility
If traditional jerky is wrapped in rawhide, then palatability is improved, but durability and malleability worsen
Solution Approach 1:
The patent changes the fundamental material parameters from rawhide wrapping to a unified meat-based sheet structure. This parameter change eliminates the mismatch between the softness of traditional jerky and the durability required for long-lasting chews. The meat-based sheet formulation (with at least 33.3% meat ingredient) provides inherent malleability and chewability throughout the entire product structure, allowing dogs to chew and manipulate the material effectively for extended periods without the durability issues associated with rawhide-wrapped jerky
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 solution provides a durable, long-lasting, and nutritionally sufficient edible pet chew that is environmentally friendly, attractive to dogs, and reduces health risks associated with chemical residues, while maintaining the chewy texture and palatability essential for dental health and enjoyment.
Implementation Method 1
heat the composition in the extruder at a high temperature at least 40° C. before its being extruded at the extruder die
Data Source
AI summary
An edible pet chew has a member of meat based material. As a first aspect of present invention, the edible pet chew has a chewy sheet of meat based material. As another aspect, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. As another aspect, the edible pet chew has a THREE-DIMENSIONAL-SHAPE meat based material member and additionally an edible material member wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a THREE-DIMENSIONAL-SHAPE meat based material member wrapped therein. Other aspects of present invention provide a method for making the edible pet chew with the essential member of meat based material chewy sheet member or THREE-DIMENSIONAL-SHAPE member.