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7575771 |
Method of utilizing offals for pet food manufacture
The invention involves a method for the recover of commercial slaughter waste streams for use in the manufacture of commercial pet food products, wherein waste materials are collected following the...
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7504124 |
Methods for washing carcasses, meat, or meat product with medium chain peroxycarboxylic acid compositions
The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing...
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7498052 |
Meat modifying agent, method of producing meat product and meat product
A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a...
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7488502 |
Method of making processed meat products
A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system...
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7485331 |
Tenderization of meat
Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is...
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7479296 |
Method of cutting meat to form steak cuts and meat products formed by the method
A method of cutting a piece of meat which is initially generally in the shape of a parallelepiped to produce at least one steak portion includes cutting the meat along four generally curved first...
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7479294 |
System and method for on-line mixing and application of surface coating compositions for food products
A process and apparatus for preparing a surface coating composition for an animal food. The process involves combining, in-line along a food processing line, liquid fat and a dry additive to...
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7476407 |
Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended...
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7435437 |
Production of foodstuffs with a filling
A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the...
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7387809 |
Thermally processed meat products
The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More...
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7378119 |
Meat enhancement system
The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive.
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7357953 |
Method for manufacturing sausages, and container for containing sausages to be processed
The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin...
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7311934 |
Method of inhibiting the growth of Clostridium perfringens in meat products
Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in...
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7282223 |
Nutritional dietary kit for use in preparing an individual for gastrointestinal procedure
This invention relates to a nutritional kit for use in preparing an individual for a predetermined activity which requires a clean digestive tract, particularly the colon. Such predetermined...
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7270841 |
Process for treating the surface of fresh meat
The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen,...
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7244460 |
Tripolyphosphate pet food palatability enhancers
A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from...
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7244459 |
Shock wave treatment of meat
A system for treating meat by the application of a shock wave to the meat while the meat is in contact with a diaphragm which is substantially transparent to the shockwave, confines the meat within...
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7214403 |
Ham product and method for production thereof
A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to...
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7205015 |
Method for producing a jerked meat rawhide chew toy
A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide...
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7201932 |
Method for producing meat products and processed meat products coated with curdlan gel film
A meat product or a processed meat product coated with a film of curdlan gel is prepared.
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7186437 |
Appetizing factor and taste enhancer
The invention concerns a novel appetizing agent containing trisodium pyrophosphate combine with a flavour and a taste enhancer, for dry or semi-dry foods for domestic animals, and a method for...
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7172781 |
Method and apparatus for evacuating pockets of injected fluid in meat products
A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a...
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7169435 |
Process for production of raw cured meat products
For process for production of raw ham a deboned ham is weighed and preferably its pH-value is determined. The hams are individually introduced into shaping containers having watertight walls,...
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7169421 |
Method of making processed meat products
A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system...
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7163707 |
Food product and process for reducing oil and fat content in cooked food
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a...
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7160567 |
Process for retaining moisture in cooked food with a peptide
A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein...
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7135202 |
Method of vacuum tumbling for processing meat
The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood...
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7108882 |
Surface treatment of animal tissue
A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16...
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7105191 |
Calcium supplement for animals and method for making same
A calcium supplement for animals comprising one or more coatings over a calcium-containing core. The coatings provide additional nutrients as well as providing a moisture-resistant outer coating to...
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7094435 |
Method for treating meat products with carbon monoxide
Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid...
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7078068 |
Methods for coagulating collagen using phosphate brine solutions
Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate...
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7067147 |
Hypoallergenic dietary companion animal composition containing hydrolyzed poultry protein
A hypoallergenic dietary composition is provided for companion animals such as dogs and cats which contains a source of hydrolyzed protein, a source of fat, and a source of carbohydrates. The...
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7060310 |
Process for producing a kneaded meat
Disclosed is an inhibitory agent for, kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member...
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7060309 |
Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel,...
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7045162 |
Method for suppressing microbe activity in meat storage enclosures
An enclosure treatment method includes introducing a pH increasing material into an enclosure adapted to contain meat products. Introducing the pH increasing material creates a desired pH...
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7033636 |
Low cholesterol, functional, animal muscle protein composition and process
A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during...
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7022361 |
Method for modifying pH within meat products
A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably...
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7022360 |
Method of producing a frozen marinated reconstituted meat product
An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and...
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7001894 |
Blood flow improvers and thrombosis preventives or remedies
Glucosamine salts and derivatives are effective for the improvement of blood flow, and hence, for the prevention and/or treatment of diseases caused by blood flow disturbances, such as thrombosis....
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7001630 |
Animal protein-containing food products having improved moisture retention and method of preparing
An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for...
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6955831 |
Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation
A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human...
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6949265 |
Low temperature rendering process
A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meal. The low temperature rendering process includes steps of surface...
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6899908 |
Method for producing a pH enhanced meat product
A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to...
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6896921 |
Method of reducing bacteria and fat content of food products
In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a...
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6896919 |
Cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce and method of making
A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper...
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6869632 |
Method of improving drip loss in fresh beef, pork, and poultry
A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass...
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6869631 |
Method for infusing meat products with a starch binder solution
The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More...
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6861085 |
Process for preparing a storage-stable brown stock
The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a...
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6855364 |
Process for retaining moisture in cooked animal muscle
A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or...
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6780449 |
Process for preparing vacuum tumbled food products
Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an...
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