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US20090181107 |
SOLUTION HAVING BIOCIDAL ACTIVITY
A method and apparatus for the electrochemical treatment of an aqueous solution in an electrolytic cell is described. Output solution having a predetermined level of available free chlorine is... |
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US20080305213 |
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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US20070269563 |
COMPOSITIONS AND METHODS FOR REDUCING MICROBIAL CONTAMINATION IN MEAT PROCESSING
The present invention is directed to compositions, methods, and systems for reducing microbial contamination in meat processing. In accordance with one aspect of the invention, disinfection... |
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US20070042094 |
Oxidation method and compositions therefor
The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a... |
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US20150257430 |
ANTIBROWNING COMPOSITIONS
Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts... |
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US20120070866 |
PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a... |
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US20080038422 |
Apparatus and method for cleaning poultry
An apparatus (10) for washing eviscerated poultry carcasses (12) has a housing (11), a conveyor (15a) for moving the shackled poultry carcasses through the housing. A guide bar (24) tilts the... |
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US20060034985 |
Prawn preservative and method of preserving prawn
The prawn preservative of the invention includes an ascorbic acid compound at effective concentration and a reducing sugar compound in a ratio of 0.1-1 to the ascorbic acid compound contained. The... |
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US20090311394 |
ANTIMICROBIAL MICELLES FOR FOOD APPLICATIONS
The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also... |
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US20090081317 |
Microbiocidal Control in the Processing of Meat-Producing Four-Legged Animals
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise (I) contacting exterior surfaces of the live animal at least... |
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US20050249848 |
Reduction of black bone defects in meat
The invention is directed to a process to reduce blackbone occurrence in meat. The invention is further direct to reducing blackbone discoloration in meat while maintaining higher yields and... |
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US20110038996 |
1-MONOPROPIONINE COMPOUND AND ITS ISOMER 3-MONOPROPIONINE AS PRESERVING AGENTS FOR ANIMAL FEED, GRAINS AND ANIMAL-ORIGIN MEALS
“1-MONOPROPIONINE COMPOUND AND ITS ISOMER 3-MONOPROPIONINE AS PRESERVING AGENTS FOR ANIMAL FEED, GRAINS AND ANIMAL-ORIGIN MEALS” refers to the technical field of animal feed products, more... |
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US20070275141 |
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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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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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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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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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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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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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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US20080213444 |
COMPOSITIONS AND METHODS FOR REDUCING MICROBIAL CONTAMINATION IN MEAT PROCESSING
The present invention is directed to compositions, methods, and systems for reducing microbial contamination in meat processing. In accordance with one aspect of the invention, disinfection... |
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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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US20160058021 |
METHOD FOR MATURING MEAT
The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a... |
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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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US20160058060 |
FOOD SALT PRODUCT
The invention provides a multi-component homogenous co-crystallized low sodium salt product for food and pharmaceutical use. The salt product of the invention is essentially segregation-free, has... |
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US20080050485 |
ACIDIFIED FOOD METHODS AND COMPOSITIONS
A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food... |
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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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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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US20150264971 |
Process fo Reducing Oil and Fat Content in Cooked Food with Pea Protein
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the... |
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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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US20130136832 |
Methods of preservation
This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of Nα—(C1-C22) alkanoyl... |
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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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US20150359235 |
METHOD FOR PRODUCING FROZEN MINCED FISH MEAT EXCELLENT IN FROZEN-STATE STORAGE STABILITY
The invention provides a method that enables stable production of frozen minced fish meat that is excellent in frozen-state storage stability and is less likely to suffer from decreased... |
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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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US20120231131 |
SEPARATION OF FATTY MATERIALS TO PRODUCE LEAN MEAT PRODUCTS
A method and apparatus for separating lean meat and/or fat from lean meat-containing material, including combining a particulate material with fluid carbon dioxide. The material and fluid is... |
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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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US20100055270 |
Method and process for the controll of water weight loss in spray chill operations with the subsequent reduction of airborne bacterial load in air utilizing specialized chemistry in an air wash system in protein-based food processing plants
It has been discovered that precise control of relative humidity within the Spray Chill rooms of meat processing facilities can help control carcass water weight loss. Through the use of a... |
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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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US20090011096 |
Preservatives for food
The combination of Nα-long chain alkyl of di basic amino acid alkyl ester acid salt biocides with liquid smoke compositions results in the extension of cidal activity not normally found in the... |
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US20060286227 |
Method and apparatus for processing meat, poultry and fish products
Processing apparatus and method for meat, poultry and fish products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled... |
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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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US20080050486 |
Method For Suppression of Fishy Aromas In Food Products By Proteins
Disclosed is a method for quenching the aldyhyde products of lipid autoxidation. The method includes providing a source of amino acids that are capable of binding the aldyhyde products to thereby... |
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US20160213012 |
Compositions and Methods for Mitigating Adverse Effects of Exposure to Oxidizers, such as Chlorinating and/or Brominating Agents
Disclosed are methods of mitigating the effects of exposure to oxidizing agents, chlorinating and/or brominating agents on biological and/or synthetic fibers, by treating the body and/or clothing... |
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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... |
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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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US20100124588 |
Pre-Formed One-Piece Filling For A Meatball Sandwich
Disclosed is a one-piece edible filling for a meatball sandwich, formed from ground meat or other foodstuff which can be readily molded or shaped. The filling includes a generally flat base with... |
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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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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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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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US20060110505 |
Immersion tube antimicrobial treatment
A generally U-shaped treatment tube for immersing meat in an antimicrobial treatment solution is provided. The apparatus includes an inlet for receiving meat, an outlet for removing meat, 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. |