Patents in Class 426/266

Matches 1 - 50 out of 100

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Match	Document	Document Title
1	6713106	Method of making bacon products A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the...
2	6689403	Mixture for reddening meat products The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×10 8 and 5×10 10 germs of a...
3	6224927	Process for preparing bacon chips and patties Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat...
4	5534279	Process for producing a low sodium meat product The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium...
5	5336510	Color-stable syrup and beverage compositions fortified with vitamin C, and methods of making such compositions The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is...
6	5030461	Colored shoyu (soy sauce) Shoyu, a liquid seasoning, has a blackish purple or blackish brown color, however, such color peculiar to the conventional shoyu is decolored and the shoyu is colored various colors such as red,...
7	4957756	Method for preparing cooked or precooked bacon A process for preparing cooked bacon which includes the step of microwave cooking slices of a cured but unsmoked pork belly to produce precooked bacon having the organoleptic properties of...
8	4948621	Composition for treatment meat A composition is provided of inorganic polyphosphates which will form a clear, stable solution suitable for injection into meat products. The composition comprises sodium tripolyphosphate and a...
9	4886673	Method of preserving meat products and microorganisms for the stabilization of meat products Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure...
10	4844925	Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120° C. to 210°...
11	4806373	Process for curing meat with fruit juice A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing...
12	4781934	Process and composition for curing meat Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the...
13	4753809	Country ham curing process A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams;...
14	4576825	Method and composition for curing meat The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade...
15	4543260	Process for curing bacon, product thereof and composition therefor Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a...
16	4478859	Method of making stable emulsified meat products An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold...
17	4463027	Method of forming a meat curing brine A subtantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during...
18	4463026	Meat curing brine A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during...
19	4443484	Method for preservation of meat products The compound 3-(4-tolysulfonyl) acrylonitrile, when incorporated in meat products together with an alkali metal nitrite salt, has been found effective in inhibiting the growth of Clostridium...
20	4443483	Method for inhibiting nitrosamine formation during cooking of meat A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid...
21	4435433	Method for inhibiting nitrosamine formation and eliminating surface charring during meat cooking A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when...
22	4434187	Meat curing composition A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during...
23	4414232	Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing...
24	4411922	Process for preparing cooked meat having reduced levels of N-nitrosamines A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and...
25	4379794	Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing...
26	4378379	Meat product, and method of its manufacture A pork meat product resembling lean ham or the like is prepared by utilizing essentially scrap meat pieces or chunks, and pork belly wherein the pork belly is deboned and gristle and cartilage...
27	4362750	Production of fermented type sausage Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.
28	4356203	Process for producing cured meat products having antibotulinal activity A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a...
29	4342789	Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing...
30	4305966	Process for making bacon having antibotulinal stability A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO 2 - ) and...
31	4305965	Bacon and meat analogues A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a...
32	4299852	Process for the preparation of botulinal resistant meat products A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C 10 - or C 12 -fatty acid,...
33	4279935	Dry sausage processing with added acid An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit...
34	4277508	Cured meat product and process for preparing the same A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which...
35	4239785	Method for making jerky A method and apparatus for making jerky from food products including meat such as beef wherein the materials for making the jerky are ground to a desired consistency and blended with selected...
36	4234607	Process for producing cured meat products A process for producing cured meat products, which comprises treating a raw meat with a curing agent, and ascorbic acid and/or alkali metal salts thereof in the presence of ascorbinase. It is...
37	4220668	Method for preparing sausage meats The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an...
38	4219577	Process for the physical discoloration of animal blood A process for the discoloration of animal blood in which whole blood or red blood corpuscles separated from whole blood by centrifugal action is carried in a fat milieu to which milk or vegetable...
39	4196222	Process for the preparation of meat and bacon analogues A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a...
40	4164589	Meat pumping process A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.
41	RE30023	Method for protein fortification of extra pumped meats Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection...
42	4143168	Shaped blood by-product and process Blood chunks are prepared by combining blood with at least one gum and other optional food materials heated and divided into solid meat by-product type ingredient for use in a pet moist food.
43	4107337	Sausage product simulating bacon and method of making A simulated bacon is made of two separate components, one a mixture of various pork and bacon components and added ingredients having appearance, flavor and texture properties somewhat like the...
44	4088793	Control of nitrosamine formation in nitrite cured meat Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured...
45	4087561	Control of nitrosamine formation in nitride cured meat with 1,2,3,4-tetrahydro-quinoline compounds The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the cured...
46	4079153	Cured meats Formation of carcinogenic nitrosamines when meats such as bacon and ham cured with the use of excess nitrite are grilled or fried is suppressed by introducing a 1, 2-dihydroquinoline into the meat.
47	4056639	Preserving red color in fresh red meats The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium...
48	4053649	Preparation of sliced dried beef product A process for preparing sliced dried beef in which beef is ground into chunks which are mixed with a curing ingredient, stuffed into fibrous casings and cured. The casings containing cured meat are...
49	4038426	Process for pickling meat sections A process for pickling meat sections such as briskets, hams, picnics and the like comprising the steps of injecting meat sections with a liquid pickling medium, placing the meat sections in a...
50	3966974	Curing of meat using organic nitrites The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of...

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