Ex Parte Anders et al - Page 7

                Appeal 2006-2334                                                                               
                Application 09/909,913                                                                         

                3, l. 2, and Fig.).  The channel 14 is formed by belts 6,12 surrounding rows                   
                of rollers 5,11, wherein the belts can be rubber, such as rubber bands, or                     
                plastic that can be reinforced with textile or wire cloth (id., e.g., col. 1,                  
                l. 60 to col. 2, l. 43).  One of ordinary skill in the art would reasonably infer              
                from this disclosure that the belts 6,12 can comprise pliable material.2  In the               
                sole illustrative embodiment, the stiff rolls 5,11 are paired and spaced such                  
                that “the meat slice, during its passage through the channel, always will be in                
                a nip of any of the pairs of rolls,” that is, “[t]he distance between successive               
                pairs of rolls is less than the size of the slice,” and belts 6,12 can have a                  
                honeycomb surface that holds the meat slice in place (id., col. 3,                             
                ll. 3-26, and 28-31).  In the embodiment, “[e]ach step of this treatment is                    
                adapted to the structure of the meat so that the connective tissue thereof does                
                not rupture” (id., col. 3, ll. 26-28).                                                         
                      We find Margolis would have disclosed to one of ordinary skill in this                   
                art a method for removing fat from a boneless meat food item by heating the                    
                item to cause the fat therein to at least partially liquefy and applying pressure              
                to the heated meat to exude a substantial portion of the liquefied fat                         
                therefrom (Margolis, e.g., Abstract, col. 2, ll. 42-57, col. 3,                                
                l. 16 to col. 5, l. 42).  The pressure is applied generally at about 2.5 to 14 psi             
                such that the product does not “have a texture or appearance which is                          
                                                                                                              
                2  It is well settled that a reference stands for all of the specific teachings                
                thereof as well as the inferences one of ordinary skill in this art would have                 
                reasonably been expected to draw therefrom, see In re Fritch, 972 F.2d                         
                1260, 1264-65, 23 USPQ2d 1780, 1782-83 (Fed. Cir. 1992); In re Preda,                          
                401 F.2d 825, 826, 159 USPQ 342, 344 (CCPA 1968), presuming skill on                           
                the part of this person.  In re Sovish, 769 F.2d 738, 743, 226 USPQ 771,                       
                774 (Fed. Cir. 1985).                                                                          
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