Class / Patent application number | Description | Number of patent applications / Date published |
426331000 | Animal flesh, citrus fruit, bean or cereal seed material | 50 |
20080260922 | METHOD FOR TREATING RAW AND PROCESSED GRAINS AND STARCHES - A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least | 10-23-2008 |
20090238935 | PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF - A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 09-24-2009 |
20100028510 | DISINFECTION OF DRIED FOODSTUFFS - Nuts, grains, seeds and other dry or dried foodstuffs are disinfected by a process that entails infusion with gaseous ozone and treatment with liquid non-ozone disinfectant, each treatment being preceded by a decompression of the foodstuffs to a pressure below atmospheric and each treatment utilizing an inert gas to achieve the exposure to the treatment agents at a pressure above atmospheric. The process achieves control of infestations at substantially all stages of the life cycle of pests, bacteria, and mold byproducts with which the product may be infested, and can do so in less than an hour. | 02-04-2010 |
20100151097 | OPTIMIZATION OF COLICIN PRODUCTION - High colicin producing bacteria strains are produced by introducing into a host cell multiple copies of a plasmid containing a colicin gene. A suitable host cell is a bacterium strain, | 06-17-2010 |
20100247724 | USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES - The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch. | 09-30-2010 |
20100278985 | OIL-AND-FAT COMPOSITION, PROCESS FOR PRODUCTION OF THE COMPOSITION, CHOCOLATE, AND PROCESS FOR PRODUCTION OF THE CHOCOLATE - Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate. | 11-04-2010 |
20110008503 | METHOD AND APPARATUS FOR ENHANCING BIOLOGICAL PRODUCT SAFETY, FLAVOR, APPEARANCE AND SHELF-LIFE - A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product to a vacuum environment and a saline solution containing organic acids for a predetermined period of time, including such method and means that includes automated devices that is pre-programmed to maximize effectiveness of the process for its intended purpose while minimizing any associated damage to the processed product. | 01-13-2011 |
20110206816 | Method For Reducing Afla-And Ochratoxin Contamination In Cereals, Nuts, Fruits And Spices - The present application relates to a method for the reduction of afla- and ochratoxin contamination of cereal, nut, fruit and spice plants and/or plant material from cereals, nuts, fruits and spices before or after harvest or during storage and during storage, in particular genetically modified cereals, nuts, fruits and spices by the use of one or a combination of two or more fungicidally active compounds. | 08-25-2011 |
20120088016 | COMPOSITION FOR REDUCING BAKING LOSSES - The present invention relates to a composition for reducing baking losses, combination of modified wheat flour and at least one baking agent conventional in baking processes being used. | 04-12-2012 |
20120196013 | PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF - A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 08-02-2012 |
20120282381 | FLOUR IMPROVER - A flour improver for the production of doughs loosened by fermentation or physically loosened doughs for bakery products or for the production of flour, wherein the flour improver contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate and has a loss on ignition of between 7.5 and 13.5%, preferably between 9 and 11.5%. | 11-08-2012 |
20130149422 | Animal Feed Processing Agents, Animal Feeds and Methods of Processing Animal Feed - Animal feed processing agents containing an azeotrope comprising water, an alcohol, and sodium stabilized by surrounding organized water. Methods of processing animal feed utilizing steam flaking in the presence of added agent comprising an alcohol, and sodium stabilized by surrounding organized water. An animal feed comprising an alcohol and sodium, wherein the grain of the feed is enriched in amylopectin, contains gelatinized starch, contains no added organic acids and is resistant to molds and fungi without added preservatives. | 06-13-2013 |
20140050830 | METHODS OF PROCESSING RAW FOODS AND RELATED FOOD PRODUCTS - A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: | 02-20-2014 |
20140193551 | METHOD OF PROCESSING SEEDS TO NUTRITIONALLY ENHANCE FOOD - A method of processing seed to nutritionally enhance food where after seeds are sanitized, washing and hydrated, the seeds are allowed a period of germination before the seeds are dried and cooled. | 07-10-2014 |
20140242229 | TROPICALIZING AGENT - Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant. | 08-28-2014 |
426332000 | Animal flesh | 34 |
20080213444 | 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 composition and/or recycled disinfection composition comprising an acid, a buffer, and optionally an antimicrobial metal is applying to a carcass during at least one processing step of sacrificing, scalding, feather/hair/hide removal, eviscerating, and washing. Other aspects of the invention provide a carcass processing system comprising processing stations intermittently fluidly connected via a buffered acidic disinfection composition. | 09-04-2008 |
20080226782 | PATHOGEN REDUCTION USING CHLORAMINES - A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use. | 09-18-2008 |
20080268115 | 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 pre-rigor condition. hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26° F. to about 60° F. and a pH of 5.9 or greater. | 10-30-2008 |
20080279997 | Mehod for processing poultry to reduce or eliminate salmonella - A method for reducing the incidence of | 11-13-2008 |
20090263549 | Mold Control and Odor Prevention in Production of Pelletized Feedstuffs - A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants. | 10-22-2009 |
20090311395 | 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 that comprises an ester substrate, a hydrogen peroxide, and at least one acyl transferase. In some particularly preferred embodiments, the system further comprises at least one surfactant. In alternatively preferred embodiments, the present invention provides at least one wild-type and/or variant acyl transferase. The present invention finds particular use in decontamination involving a wide variety of chemical and biological warfare materials, as well as for general surface cleaning and decontamination. | 12-17-2009 |
20100055270 | 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 specially designed air wash system this loss can be controlled. As an additional beneficial effect of this process, it has been proven that a significant reduction of airborne bacteria can be seen through the application of proper air wash sump chemistry through the specialized process. Further to this development, and in combination with the proper sump chemistry humidifying system, continual cleaning of the process air and internal areas of the air handler as well as the filter and fill materials is seen, allowing for a continual cleansing of the system while delivering sanitized air and providing high room humidity for the control of water loss during the carcass chilling operation and the reduction of airborne bacteria in the spray chill room or any meat storage area. | 03-04-2010 |
20100196566 | Bromine-Based Biocides Suitable For Food Processing - Ultraviolet light stabilized antimicrobial compositions are formed from (A) and (B). (A) is (I) a solid-state micro-biocidal compound having at least one bromine atom in the molecule; (II) an aqueous solution or slurry of (I); (III) is a concentrated aqueous antimicrobial composition having a dissolved active bromine content derived from (i) BrCl or BrCl and Br2 and (ii) over-based alkali metal sulfamate and/or sulfamic acid, alkali metal base, and water, (IV) solids made by dewatering a composition of (III). (B) is a ultraviolet light degradation-inhibiting amount of up to one part by weight of ascorbic acid, dehydroascorbic acid and/or an edible water-soluble salt/ester thereof per part by weight of bromine in the selected antimicrobial composition. Preparation and uses of such compositions are described. Methods of controlling contamination of seafood and seafood products by pathogens are also described. | 08-05-2010 |
20100297316 | 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. | 11-25-2010 |
20100316780 | METHOD AND COMPOSITION FOR FOOD PRESERVATION - A composition is provided for use with a food product. The composition includes an acidic solution adapted to permeate the food product, and an oil mixed with the acidic solution, wherein the oil is adapted to form a coating along at least a portion of an outer surface of the food product after being applied to the food product. | 12-16-2010 |
20110027437 | 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 that downstream operation or from any location further downstream is recycled to the scalding tank. Surprisingly, the bromine residues from the dihalodialkylhydantoin biocides are much more thermally unstable than, for example, the commonly used microbiocide, sodium hypochlorite. Thus, the effluent from the scalding tank has its active bromine content significantly reduced before it is sent to a water purification facility wherein microbial action is used to reduce the BOD of the waste water before its release to the environment. Thus, injury to this desired microbial action is reduced. In addition, the recycle reduces water consumption in the overall poultry processing operation. | 02-03-2011 |
20110038996 | 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 specifically a 1-monopropionine compound and its isomer 3-monopropionine as preserving agents for animal feed, grains and animal-origin meals, with the object to reduce the contamination by deleterious fungi, yeasts and bacteriae (especially | 02-17-2011 |
20110038997 | Method of processing poultry and other meat to reduce or eliminate Salmonella - A method for reducing the incidence of | 02-17-2011 |
20110052772 | 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 lactate and at least one sodium and/or potassium phosphate salt, and the composition is in the form of a powder, granules, a slurry or a paste. | 03-03-2011 |
20110064856 | 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— | 03-17-2011 |
20110086146 | 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 group consisting of lactic acid, acetic acid, and mixtures thereof, and (b) a second material selected from the group consisting of alkali metal salts of an inorganic acids, mineral acids, and mixtures thereof. | 04-14-2011 |
20110111106 | 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 a jerky mold apparatus having a pre-determined geometric configuration, wherein a plurality of sectors are spatially separated and defined by supported partitions arranged in a pre-determined pattern; (c) causing at least one of the partitions of the jerky mold to impale the meat dough to dispose portions of the meat dough into at least one of the sectors, thus separating the meat dough into a plurality of meat segments having a size and shape corresponding to that of the sectors; (d) removing the meat segments from the jerky mold; and (e) treating the meat segments to produce a plurality of jerky pieces. | 05-12-2011 |
20110305805 | TREATMENT OF ANIMAL CARCASSES - Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C | 12-15-2011 |
20110311691 | TREATMENT OF ANIMAL CARCASSES - Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C | 12-22-2011 |
20120219682 | 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 medium chain fatty acid (MCFA), a long chain fatty acid (LCFA), a phenolic acid, and derivatives or mixtures thereof, and has a pH between about 2 and 6. Antioxidant compounds for the composition are composed preferably from phenolic based compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (butylhydroxytoluene, BHT), propyl gallate (propyl 3,4,5-trihydroxybenzoate), tert-butylhydroquinone (TBHQ, tertiary butylhydroquinone), mixed tocopherols (tocopherols, Vitamin E), rosemary extract, oregano oil (origanum oil) and vegetable oil; other antioxidant compounds such as calcium propanoate (or calcium propionate) and ethyoxyquin; and derivatives or mixtures thereof. | 08-30-2012 |
20120225173 | 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 antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment. | 09-06-2012 |
20120231131 | 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 introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density. | 09-13-2012 |
20120282382 | METHOD OF SEPARATING MEAT COMPONENTS VIA CENTRIFUGE - A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid. | 11-08-2012 |
20130040027 | 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. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried. | 02-14-2013 |
20130177682 | 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 compositions in acidifying the surface of game meat. Compositions provided herein can be used to prevent contamination and/or spoilage of meat. Likewise, compositions provided herein can be used to treat butchered meat to tenderize the meat and/or to prevent the growth of dormant bacteria on freshly thawed meat. Compositions provided herein can be used to prevent or mitigate hair loss from a hide or cape to preserve the quality of the leather. | 07-11-2013 |
20130259990 | 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 and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. | 10-03-2013 |
20130316054 | METHOD FOR PRESERVING ORGANIC PIECE GOODS AND METHOD FOR PRODUCING PRESERVED ORGANIC PIECE GOODS - A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flowers, using a dehydrating solvent and by drying in a drying device, and a for producing preserved organic piece goods involves drying the piece goods are dried in a drying device in the presence of the solvent at temperatures below 100° C., preferably in a fluidized bed. The procedure has the advantage of significantly lower drying temperatures compared to freeze drying, requiring substantially shorter drying times, and thus having significantly better energy efficiency, and being more environmentally friendly. The drying procedure is gentle, wherein the organic piece goods substantially retain the original shape, color, and contents thereof. | 11-28-2013 |
20130316055 | 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 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments. | 11-28-2013 |
20140017370 | 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 particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. | 01-16-2014 |
20140193552 | METHOD AND APPARATUS FOR THE STERILIZATION OF GROUND MEAT USING SUPERCRITICAL CO2 - A method for sterilizing a ground meat product through the application supercritical CO | 07-10-2014 |
20140205723 | 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 ketones by contacting the basal composition with a source of bisulfite anions so that any aldehydes or ketones present form organosulfite salts. Bisulfite-treated livestock feed and companion animal food products, and palatability enhancing composition containing a source of bisulfite anions are also disclosed. | 07-24-2014 |
20150359235 | 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 gel-forming ability during frozen storage in a practical and productive manner, even when a fish meat raw material contaminated by visceral organs is used. Such method can be applied to the industrial production of minced fish meat. The invention also provides frozen minced fish meat produced by such method. Production of minced fish meat using a fish meat raw material contaminated by visceral organs, and, in particular, the kidneys, which are difficult to remove in the process of production, comprises adding sugar and sugar alcohol, a polymer phosphate, and a non-chelating basic additive other than a polymer phosphate and adjusting the pH level of the minced fish meat to 7.5 or higher using the polymer phosphate and the non-chelating basic additive other than a polymer phosphate. | 12-17-2015 |
20160050947 | 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 and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. | 02-25-2016 |
20160058021 | 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 matrix ( | 03-03-2016 |
426333000 | Citrus fruit | 1 |
20100047414 | ORGANIC PRODUCE WASH SYSTEM - The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe. | 02-25-2010 |