Patents in Class 426/58

Matches 1 - 41 out of 41

Match	Document	Document Title
1	7250184	Composition and method for tenderizing meat A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin.
2	6849284	Meat tenderization with a thermolabile protease The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein...
3	6814989	Method for tenderizing pork A method of tenderizing pork comprising providing an amount of pork and treating the pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.
4	6770310	Pickle solution including transglutaminese, method of making and method of using The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle...
5	6680077	Process for producing meat products Meat products are produced at high yield without phosphate supplements by using define starter cultures.
6	6537598	Method for tenderizing raw beef An enzyme mixture for tenderizing raw beef comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain. A...
7	6309681	Multi-component marinades A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does...
8	6303326	Insect salivary enzyme triggers systemic resistance The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in...
9	6224476	Shock-wave food processing with acoustic converging wave guide Water and meat pieces (P) are pumped through a conduit (100), the walls of which are made of plastic having an acoustic impedance close to that of water. The conduit is immersed in a tank (400)...
10	6221405	Method of bonding and tenderizing meat The method of bonding and tenderizing separate portions of meat to enhance its value. The method is to applying a suitable bonding compound to separate portions of meat and bonding the portions...
11	6117460	Method of producing stable meat products and sausages, produced in the presence of microorganisms This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by...
12	5759598	Fermented food product for animals A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and...
13	5693350	Process for preparing a meat pate having a low fat content Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to...
14	5645877	Fermented food product and preparation thereof Process for the preparation of a fermented food product for animals, in which a finely divided and emulsified mixture comprising a collagenic material, a protein material and milk is pasteurized...
15	5328403	Apparatus for tenderizing meat Tenderized meat of good quality and uniformity is obtained by supporting meat in a tank along a hemispherical wall equidistant from an explosive charge, and detonating the explosive. The shock wave...
16	4931291	Feeds for larvae of crustaceons and shellfish Feeds comprising unicellular algaes whose cell wall are disrupted are provided as the feeds for larvae of crustaceans and shellfishes to be cultivated. With such feeds, it is possible to achieve...
17	4851241	Process for treating meat with raw soy sauce A process for treating a meat by bringing the meat into contact wiht a raw soy sauce.
18	4411047	Liquid delivery system A system for the delivery of liquids in predetermined amounts, such as in meat tenderization, through a plurality of relatively small conduits includes a manifold chamber communicating with the...
19	4336271	Tenderization of meat by natural enzyme control Method for accelerating the tenderization of meat by natural enzymes by antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally...
20	4313963	Method for tenderizing cut meat portions There is provided a method for tenderizing cut portions of meat, wherein the portions are slit by passing the portions into a plurality of rotating slitting blades having a plurality of discrete...
21	3442660	INACTIVATION OF ENZYMES IN MEAT
22	3421903	PROCESS FOR IMPROVING THE TENDERNESS,COLOR AND RICHNESS OF MEAT
23	3420671	FEED AND FORAGE PELLETS AND PROCESS FOR PRODUCING THE SAME
24	3276879	Method of tenderizing meat
25	3216826	Method of processing a solid meat mass
26	3215534	Process for enhancing the palatability of meats
27	3193391	Use of bacteria in cured meats
28	3188213	Tenderizing of fresh meats
29	3166423	Tenderization of meat
30	3156566	Processes for improving the tenderness of meat using a cold water buffered enzyme
31	3147122	Process for improving the texture of meat by aqueous injection containing cellulose gum
32	3119696	Processes for tenderizing meat employing water and gas under pressure
33	3100152	Method for making a ground meat food product
34	3056680	Processes for the tendering of meat
35	3037870	Compositions and methods for processing meat products
36	2994085	Process for the curing of meats
37	2881080	Method of tenderizing articles of food
38	2876108	Processing of food materials
39	2805163	Process for the treatment of meats
40	3798334	Title is not available
41	3573063	Title is not available

Matches 1 - 41 out of 41