Matches 151 - 200 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >
Match Document Document Title
5747090 Undecylenate deodorants for animal feeds  
Otherwise malodorous animal feeds are deodorized by treating same with an effective foodstuff deodorizing amount of polyoxyalkylene ester of undecylenic acid.
5707657 Food supplement containing animal fetal mesenchymal matter and animal fetal organ extracts  
A food supplement comprises isolated animal mesenchymal matter of fetal origin and extracts of animal organs of fetal origin, the mesenchymal matter consisting of a network of loose connective...
5698255 Reduced fat meat  
Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the...
5693353 Process for preparing edge-to-edge assembled bacon slices  
Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded...
5693356 Process for preparing gelled meat chunks  
Meaty chunks are prepared by chopping and heating a meat material combined with water and konjac particles to obtain a heated emulsion, and then an alkali agent is added to the emulsion to raise...
5690989 Meat steak product  
One or more portions of whole muscle meat are injected with a suitable liquid afforded by an emulsion of butter oil and water, conveniently also containing flavoring materials and/or flavor...
5688500 Method of aquaculture comprising feeding microflora having a small cell aggregate size  
Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride...
5676986 Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish  
The present invention relates to a method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying...
5674550 Process for preparing substantially fat free meat  
Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components...
5670175 Process for obtaining ultrapure egg oil and its use  
An ultrapure egg oil is prepared starting from dried and powdered avian or reptilian egg yolk by means of extraction with the aid of fat solvents, followed by two-step ageing, first at ambient...
5662959 Method for steam cooking a meat product  
A meat product, and apparatus and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an...
5652007 Method of making a cured cherry-containing meat product  
A meat product containing one or more forms of uncooked cherries is shown. The meat product can be a comminuted meat mixture in which ground or chopped cherries are included in the mixture....
5631035 Method for preparing sliced meat portions  
One or more portions of whole muscle meat are injected with a liquid comprising oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or...
5620736 Preparation of cooled, spreadable foamed meat mousse  
A meat mousse composition, which when refrigerated is spreadable, includes an admixture of meat particles and a fat, has a dry matter content of from 35% to 50%, a pH of 5 to 6 and a water activity...
5620737 Process for preparing hydrolyzed food product for animal consumption  
A food product for animal consumption is prepared from an animal by-product, preferably a complete avian carcass. A heated hydrolyzing agent is applied by spray or dip coating to the carcass...
5618574 Fish food  
Fish foods and food supplements are provided that comprise an amount of preserved immature insects, e.g., dried housefly or soldier fly larvae or pupae, effective to improve the growth, feeding...
5618725 Oleophilic biodegrading additive and method of treating hybrocarbon polluted medium  
Biodegradation additive characterized in that it consists of a mixture of (i) at least one assimilable nitrogen source composed of at least one unsubstituted or substituted amino acid; (ii) at...
5607713 Process for treating fresh meat with saccharose  
The invention is a process for treating fresh meat and for enhancing its durability which comprises contacting a meat surface with powdery saccharose and draining an extract formed. During the...
5603980 Heterogeneous composition for feeding animals  
From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition...
5597606 Cooked meat products having a simulated net surface  
A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net...
5585131 Dietary fiber compositions for use in foods  
A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or...
5580597 Process for cooking meat products to produce a simulated net surface  
A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net...
RE35374 Spirally sliced boneless meat product  
A boneless meat product and method for making such product , including hams and other boneless meat, the meat being spirally sliced around an axis through the meat. The axis is created by the...
5569481 Process for producing flake style food  
A process for producing a flake style food which comprises adding a dehydrated vegetable and a polysaccharide thickener to a seasoning solution, emulsifying the obtained mixture by stirring at a...
5567466 Animal food compositions and preparation thereof  
An animal food composition is prepared from a mixture of from 55% to 85% meat and meat by-product and from 10% to 25% cereal ingredients by weight. The mixture is emulsified at a temperature less...
5552176 Pet food premix preparation  
A pet food premix product is provided, comprising a mixture of about 40 to 70 wt % of non-rendered meat and the balance at least one farinaceous and/or plant proteinaceous carrier substrate. One or...
5549920 Extrusion inactivation of protease enzyme in fish and fish food products  
A method is disclosed which inactivates protease enzyme in fish, such as arrowtooth flounder, having this enzyme in a portion thereof. In the process, the fish are minced and then subsequently...
5547688 Method for feeding an animal ubidecarenone to prevent discoloration of meat and fish  
A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can...
5543163 Method for enhancing the flavor and shelf life of food products  
A processor (10) for processing food products, including those derived from animals such as catfish (12), includes a perforator (20) for perforating the membranes of the animal products. Fillets...
5540942 Method for preventing discoloration of meat and fish  
A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can...
5540944 Process of preparing a film-coated meat product  
A food, e.g. meat, is treated by coating an exterior surface of the food with a granular particulate composition of egg albumen, a milk protein and starch and then heating the coated food to at...
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...
5525362 Food product coated with an edible artificial skin forming composition  
A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which...
5518741 Product and process for the utilization of enzyme and muscle from fish containing proteolytic enzymes  
A method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The...
5514396 Process for the production of low fat meats  
Kilogram quantities of raw meats are exposed to electromagnetic radiation of suitable frequencies generated, at suitable rates, expressed in Joules per second, to form a meat juice containing fat...
5494688 Method of preparing a food product encased in an artificial skin and product thereof  
A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which...
5492499 Device for massaging a portion of meat  
A device for massaging a portion of meat, which device comprises a frame and a vessel supported in that frame and driven rotatably on a lying axis, said vessel has a longitudinal wall and two end...
5492707 Process for preparing low-fat fried-type or baked food products  
The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried...
5490998 Method for preparing grain cake health soup  
In a method for preparing grain cake health food, a crunchy grain component is prepared separately from a water-saturated meat and/or bone component. The grain cake is prepared according to the...
5489443 Process for treating pork cuts with PSE pork and composition thereof  
Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.
5487903 Method for improving the qualities of meat and meat piece treated thereby  
A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R 1 and R 2 represents a...
5484619 Method for curing fish and meat by extra-low temperature smoking  
Raw fish and meat are smoked to sterilize and prevent decomposition and discoloration without losing their freshness. The smoked fish and meat pick up agreeable taste and flavor, and remain as...
5480872 Method of providing enternal nutritional support to persons infected with human immunodeficiency virus  
Enteral nutritional support for a person infected with human immunodeficiency virus is provided by including in the diet a nutritional product which contains a soy protein hydrolysate having a...
5472722 Low salt curing process for preparing dry cured country ham  
A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically...
5472731 Protein based food product  
A protein based food product is disclosed with comprises a matrix formed by subjecting a carrier material to flash-flow processing. A waxy starch is mixed with the matrix after the flash-flow...
5464638 Perfusion aided meat processing  
A process for tenderizing, flavoring, cholesterol or sodium extracting or fat binding of meat through perfusion includes the steps of inducing the brain death of a meat-providing animal and leaving...
5464641 Size reduction of offal loaves to cubes  
A loaf of offal having a temperature no higher than -10° C. is sliced to obtain slices having a thickness of between 6 cm and 15 cm and the slices then are passed through a microwave tunnel oven...
5460842 Process for alteration of fat content in meat  
The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by...
5458893 Process for treating water-soluble dietary fiber with beta-glucanase  
The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled,...
5443852 Proteinaceous food product containing stabilized cooked cured-meat pigment  
An edible muscle food product is provided as a mixture of two essential components. One essential component is the pigment responsible for the color of cooked cured meats which has been prepared...
Matches 151 - 200 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >