Meat-Based Edible Pet Chew Sheet with Plant Ingredients
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Solution Overview
Problem
Existing edible pet chews made from rawhide or meat jerky face issues such as lack of flavor and scent, environmental pollution, health risks from chemical residues, and insufficient durability and malleability, leading to short chewing times and consumer dissatisfaction.
Innovation Solution
A meat-based edible pet chew with a single sheet structure, extruded and heated to achieve malleability and durability, using a composition of 5-33% meat and less than 50% plant ingredients, which is cost-effective and reduces the need for animal hide or bone powder, thereby addressing the limitations of traditional rawhide and meat jerky products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If rawhide/porkhide sheet is used to make pet chew, then durability and chewability are improved, but environmental pollution and chemical residues increase
Solution Approach 1:
The patent extracts the harmful chemical processing steps from the rawhide production process and replaces them with natural alternative materials. The core function of durability is maintained through plant-based ingredients like starch and protein while eliminating the need for lime solution, ammonia, and heavy metal treatments used in traditional rawhide processing.
Solution Approach 2:
The patent changes the material composition parameters from animal-derived rawhide to plant-based alternatives with specific ingredient ratios (starch 30-70%, protein 10-40%, fat 5-20%). This parameter change maintains the chew durability function while eliminating chemical residue harm through fundamentally different material chemistry.
2Duration of action of stationary object
If rawhide/porkhide sheet is used to make pet chew, then durability and chewability are improved, but environmental pollution increases
Solution Approach 1:
The patent removes the environmentally harmful processing operations from the production system. Instead of using chemical splitting, washing, and bleaching processes that pollute water systems, the invention uses natural plant-based materials that can be processed with minimal environmental impact.
Solution Approach 2:
The patent adopts a sustainable material cycle using plant-based ingredients that are biodegradable and can be sourced from renewable agricultural products. The starch, protein, and fat ingredients naturally decompose without leaving persistent environmental pollution, unlike chemically treated rawhide.
3Quantity of substance
If meat ingredient is increased to improve flavor and scent, then palatability is improved, but cost increases
Solution Approach 1:
The patent creates a composite material system where meat ingredient (5-33%) works synergistically with plant-based ingredients (starch, protein, fat). This composite approach provides adequate flavor and scent for palatability while the lower meat content significantly reduces cost compared to high-meat formulations.
Solution Approach 2:
The patent concentrates meat ingredient in specific functional roles within the composition - primarily for flavor enhancement and nutritional value - rather than using it as the bulk material. This localized use of expensive meat ingredient optimizes palatability while controlling manufacturing cost.
4Ease of manufacture
If plant ingredient is increased to reduce cost and environmental impact, then cost and environmental friendliness are improved, but flavor and scent decrease
Solution Approach 1:
The patent formulates a composite where plant ingredients (starch, protein, fat) serve as the cost-effective base material while a controlled amount of meat ingredient (5-33%) provides the necessary flavor and scent. This composite structure achieves both affordability and palatability.
Solution Approach 2:
The patent optimizes the ratio parameters of plant to meat ingredients to achieve the threshold where adequate flavor and scent are provided at minimum cost. The specific range of meat ingredient (5-33%) represents the optimal parameter zone balancing palatability and manufacturing cost.
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 long-lasting, attractive, and healthy pet chew that simulates the properties of rawhide while minimizing environmental impact and health risks, offering enhanced palatability and durability for extended chewing sessions.
Implementation Method 1
The sheet form is obtained by extruding the 'meat based material' composition with an extruder. Furthermore, the 'meat based material' composition is treated by heating to at least 40° C. before its being extruded
Implementation Method 2
The sheet form is obtained by extruding the 'meat based material' composition with an extruder
Data Source
AI summary
An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet.