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| Number | Title | Issue Date |
| 6419968 | Method and apparatus for producing sausage A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual... | 07/16/2002 |
| 6054154 | Method for coating a whole meat muscle product with a powdered mixture Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat musc... | 04/25/2000 |
| 6045841 | Method of pre-cooking sliced bacon Disclosed is a method for precooking sliced bacon comprising the steps of partially cooking sliced bacon in a microwave oven. A organoleptic enhancing liquid is applied to the surfaces of bacon slices either during or after the cooking and the cooking is ... | 04/04/2000 |
| 5997925 | Continuous manufacturing process and apparatus for preparing pre-cooked bacon A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conven... | 12/07/1999 |
| 5952027 | Method for browning precooked, whole muscle meat products A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The c... | 09/14/1999 |
| 5944597 | Method for defatting meat and defatted products In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as... | 08/31/1999 |
| 5895677 | Low-fat meat foods and methods for making same Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These low-fat meat foods comprise meat and thermo-irreversible starch gel. Also provided are methods of making low-fat meat foods comprisi... | 04/20/1999 |
| 5773057 | Low-fat ground meat products Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles hav... | 06/30/1998 |
| 5733185 | Method for reducing fecal leakage and contamination during meat processing Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a gelled or a gellable material into the rectum of the slaughtered animal to form a plug obstructing the rectum, and then eviscerating t... | 03/31/1998 |
| 5676987 | Low-fat meat analogues and methods for making same Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tiss... | 10/14/1997 |
| 5624307 | Method for reducing fecal leakage and contamination during meat processing Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a tampon-like plug into the rectum of the slaughtered animal to obstruct the rectum and substantially reduce fecal leakage past the plug... | 04/29/1997 |
| 5552173 | Method for defatting meat In accordance with the present invention, there are provided methods for defatting meat, comprising adjusting the temperature of raw meat material up to its corresponding species body temperature in the substantial absence of added reagents, and feeding s... | 09/03/1996 |
| 4968520 | Freezing of food products A method of freezing food products such as meat and poultry as well as vegetables and fruits, including the steps of cooling brine made up of propylene glycol, sodium chloride and water and then contacting the food product with the cooled brine. The food ... | 11/06/1990 |
