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US20130177682 |
Compositions and Methods for Preserving Game Meat
Provided herein are compositions and methods of using those compositions in treating game meat to prevent spoilage and/or contamination. Also provided are compositions and methods of using those... |
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US20130040027 |
MEAT-CONTAINING, STRIP SHAPED FOOD PRODUCT AND METHOD OF MAKING SAME
A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat.... |
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US20150017294 |
Crisp Meat Based Food Snacks
Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form.... |
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US20110111106 |
Method For Preparing a Jerky Food Product
A method and apparatus for preparing a jerky food product. The method comprises: (a) preparing a raw meat to obtain a moldable meat dough; (b) contacting at least a portion of the meat dough with... |
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US20150050401 |
COMPOSITIONS FOR IMPROVING FLAVOR AND SAFETY OF MARINATED MEAT PRODUCTS
A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized,... |
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US20150150273 |
ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS
An antimicrobial composition within an antioxidant solution and used to protect whole protein food source is provided. The antimicrobial compound of the composition is selected preferably from a... |
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US20120219682 |
ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS
An antimicrobial composition within an antioxidant solution and used to protect whole protein food source is provided. The antimicrobial compound of the composition is selected preferably from a... |
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US20110064856 |
PROCESS TO OBTAIN A CRAB MEAT SUBSTITUTE FROM SHARK MEAT WHEREIN A PRODUCT IS OBTAINED HAVING QUALITY, TASTE, ODOR, COLOR AND APPEARANCE SIMILAR TO CRAB MEAT
A process for obtaining a crab meat substitute from shark—prionace glauca—meat wherein a product is obtained having quality, taste, odor, color and appearance similar to crab meat. It can use blue... |
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US20120244261 |
Methods of using peracetic acid to treat poultry in a chill tank during processing to increase weight
Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either... |
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US20100009047 |
Enhanced Fresh Meat
This invention includes brine mixtures and methods for enhancing fresh meat cuts with brine mixtures. In selected embodiments, the brine mixture includes gelatin, water and optional additives. In... |
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US20130316055 |
ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS
Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about... |
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US20110027437 |
MICROBILOGICAL AND ENVIRONMENTAL CONTROL IN POULTRY PROCESSING
Poultry carcasses are contacted with water treated with one or more specified dihalodialkylhydantoin biocides in a processing operation downstream from a scalding tank. The aqueous effluent from... |
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US20140113041 |
Method of processing meat to enhance moisture retention
The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during... |
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US20120128839 |
METHOD OF PROCESSING MEAT
A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface... |
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US20140242217 |
Method and Composition for Preparing Cured Meat Products
The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant... |
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US20090246336 |
BACTERIOPHAGE TREATMENT FOR REDUCING AND PREVENTING BACTERIAL CONTAMINATION
A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food... |
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US20140193552 |
METHOD AND APPARATUS FOR THE STERILIZATION OF GROUND MEAT USING SUPERCRITICAL CO2
A method for sterilizing a ground meat product through the application supercritical CO2 during the processing of the meat by introducing supercritical CO2 into an extruder as the meat passes... |
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US20150164096 |
METHOD FOR CONSERVING FOODSTUFFS INCLUDING FISH
The method of conserving foodstuffs enables foodstuffs including fish in the form of a slab to be conserved. The method includes the following preparation steps: preparing raw fish by adding a... |
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US20110052772 |
FOODSTUFF TREATMENT COMPOSITION
A foodstuff treatment composition, particularly for the treatment of meat, meat products, fish and seafood products, the composition comprising a combination of sodium lactate and/or potassium... |
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US20130189773 |
PRODUCTION OF HYPOTHIOCYANITE FROM HALOGENATED CELLS
Methods of producing antimicrobial compositions include reacting halogenated eukaryotic cells with thiocyanate to produce the antimicrobial compound hypothiocyanite. |
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US20110038997 |
Method of processing poultry and other meat to reduce or eliminate Salmonella
A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in... |
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US20120225173 |
METHOD AND APPARATUS FOR ANTIMICROBIAL TREATMENT OF MEAT TRIMMINGS FOR SUBSEQUENT GRINDING
An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an... |
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US20130259990 |
Methods for Processing Meat using Phosphate Free High PH Compositions Containing Salt and Sodium Carbonate
The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage... |
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US20120027899 |
Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate
The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage... |
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US20140017370 |
FROZEN UNCOOKED FISH MEAT PRODUCT AND METHOD FOR PRODUCING SAME
Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In... |
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US20140199247 |
BRINE AND METHOD FOR THE MANUFACTURE THEREOF
The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving... |
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US20060286228 |
Elimination of pathogens on cooked and other ready-to-eat products and on processing surfaces using electrolyzed water
A method of preventing or reducing food product contamination comprising contacting either a surface within a processing facility, a food processing equipment surface, an already-cooked food or... |
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US20090304879 |
METHOD FOR USING BAMBOO LEAF EXTRACT AS ACRYLAMIDE INHIBITOR FOR HEAT PROCESSING FOOD
A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo... |
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US20090311395 |
ACYL Transferase Useful for Decontamination
The present invention provides an enzyme system that efficiently generates peracetic acid for use in decontamination applications. In preferred embodiments, the present invention provides a system... |
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US20140205723 |
STABILIZATION OF OXIDIZED FATS
A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or... |
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US20080268115 |
Hot Boned Poultry Process
The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a... |
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US20050079256 |
Sanitation of carcasses using chlorine dioxide solution and gas
A method and apparatus for sanitizing carcasses in a conveyor system, wherein a cabinet is provided within which the carcasses are sprayed with a super-saturated solution of chlorine dioxide, are... |
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US20120308698 |
Meat Based Food Product Comprising Lactobionic Acid
The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product... |
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US20090047398 |
Meat product and method for making same
The present application is directed to a meat product, including a cut cut of meat and a seasoning and cure solution. The cut of meat having muscle fibers oriented in a substantially uniform... |
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US20080171117 |
METHODS FOR REDUCING MICROBIAL CONTAMINATION IN SEAFOOD PROCESSING
The present invention is generally directed to methods for reducing microbial population on food, especially seafood, during processing. Provided are methods of seafood processing that involve... |
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US20120045541 |
USE OF ALKALI METAL LACTATE IN CURING OF SEAFOOD SURIMI PRODUCTS
The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an... |
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US20140113040 |
ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS
The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods. |
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US20100297316 |
ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS
The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods. |
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US20080311258 |
Package For Lump Of Meat Having Void Within The Inside Thereof And Method For Production Thereof
[PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from... |
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US20080014311 |
Pet treat and process for making same
A pet treat includes an outer layer of meat and an inner layer of rawhide that is surrounded by the outer layer of meat. During a dehydration step that is performed for more than twenty-four... |
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US20120148716 |
Antimicrobial Composition and Use as Food Treatment
Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be... |
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US20080299223 |
FORMULATIONS AND USE OF CHLORATE TO REDUCE PATHOGENS IN FOOD AND LIVESTOCK
Processes and formulations using chlorate for the control of pathogenic bacteria in food and livestock. At least one formulation includes sodium chlorate in a concentration effective against E.... |
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US20150181901 |
Compositions and Methods for Tissue Storage
The disclosure provides methods, and related compositions, for treating tissue with trehalose, where treatment reduces water loss during subsequent storage, for example, frozen storage. |
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US20070077336 |
Mechanical deboning of meat from animals
An apparatus and a process for extracting beef, pork or lamb meat from crushed and dismembered beef, pork or lamb pieces is provided. The extracting method is based on mechanical separation... |
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US20140113029 |
EXTENDED SHELF LIFE SANDWICH AND METHOD OF MAKING SAID SANDWICH
An extended shelf life sandwich and a method of forming the sandwich is provided. The method includes processing meat to be used in the sandwich. The processing includes: applying a humectant to a... |
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US20080279997 |
Mehod for processing poultry to reduce or eliminate salmonella
A method for reducing the incidence of salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of citric and lactic acids. |
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US20110086146 |
ANTIMICROBIAL COMPOSITIONS FOR MEAT PROCESSING
A method and composition for reducing microbes during a meat processing operation are provided. The composition includes an acid blend that is a blend of (a) an organic acid selected from the... |
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US20090214731 |
Batch Processing of Animal-Source Food Product
Apparatus and method for processing seafood, meat, and poultry includes a pre-rinse spraying using water solutions containing an antimicrobial agent, and then subjection to pressurized water... |
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US20090232939 |
COMPOSITION COMPRISING SUGAR AND SALT FOR TREATING MEAT
The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting... |
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US20080279996 |
Method of reducing pathogens during processing or post-processing of beef and other non-poultry meats
A method for reducing the incidence of salmonella and/or e-coli and other pathogens in slaughtered beef or other non-poultry meat during processing or post-processing by treating the meat with an... |