Famous Patents
The ice cream cone was invented at the St. Louis Worlds Fair by Ernest Hamwi in 1904. His waffle booth was next to an ice cream vendor who ran short of dishes. Hamwi rolled a waffle to hold ice cream and the cone was born.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Application No. | Application Title | Issue Date |
| 20080305213 | 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 material with an organism capable of converting nitrate to nitrite. The curin... | 12/11/2008 |
| 20080299223 | 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. coli and Salmonella, and is used as a rinsing/washing agent to... | 12/04/2008 |
| 20080286427 | USE OF CATIONIC PRESERVATIVE IN FOOD PRODUCTS This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter name... | 11/20/2008 |
| 20080279996 | 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 effective antimicrobial solution comprising citric and lacti... | 11/13/2008 |
| 20080279997 | 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.... | 11/13/2008 |
| 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 ... | 10/30/2008 |
| 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 wa... | 09/18/2008 |
| 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 buffe... | 09/04/2008 |
| 20080199562 | METHOD AND COMPOSITION FOR WASHING POULTRY DURING PROCESSING The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.... | 08/21/2008 |
| 20080177359 | DIFFERENTIAL PHOTOCHEMICAL AND PHOTOMECHANICAL PROCESSING The present invention relates to the process of selectively exposing matter to a specific wavelength of electromagnetic energy in sufficient flux density per wavelength to cause or promote a desired effect. The process includes, but is not limited to, destroying, disinf... | 07/24/2008 |
| 20080171117 | 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 contacting seafood with a disinfection composition comprising an acid, a buff... | 07/17/2008 |
| 20080050485 | 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 in an amount effective to adjust the pH of the food product to the range of... | 02/28/2008 |
| 20080050486 | 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 quench them. The method finds particular use in the food industry wherein ... | 02/28/2008 |
| 20080044532 | Method for the preparation of meat and vegetable protein based substitute food products The methodology shown in this invention is suitable for the preparation of meat substitute food products of animal origin (e.g., beef, pork, poultry, deer, or fish), with nutritional characteristics, texture, flavor, and odor very similar to the meat subject matter of t... | 02/21/2008 |
| 20080038422 | 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 poultry carcasses (12) from a... | 02/14/2008 |
| 20080027025 | Protection From And Treatment Of Prion Protein Infection The disclosure for the first time provides an understanding of the mechanism of prion protein infection: prion proteins contain a cationic protein transduction domain (PTD) that interacts with the cell surface such that it induces macropinocytosis and enters the cytopla... | 01/31/2008 |
| 20080014311 | 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 hours, the rawhide is flavored by liquid seeped from the meat.... | 01/17/2008 |
| 20070275141 | 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, caseins, whey proteins and/or their hydrolysates as well as their mixtures... | 11/29/2007 |
| 20070269563 | 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 buffe... | 11/22/2007 |
| 20070077336 | 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 utilizing heated water spray within a rotating drum assembly for removal and sep... | 04/05/2007 |
| 20070042095 | Method of Making Food Product and Food Product Made According to the Method A method is provided for making a food product from a substantially solid, generally boneless muscle portion, the portion having top and bottom surfaces, first and second opposite ends and first and second lateral sides. The method comprises the steps of: making a plura... | 02/22/2007 |
| 20070042094 | 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 two-part oxidizing system that, when mixed, yields an oxidizing composition... | 02/22/2007 |
| 20060286227 | 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 environments including at fluid pressures different from ambient pressure to reduce ... | 12/21/2006 |
| 20060286228 | 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 other ready-to-eat product surface, or a combination thereof with an electro... | 12/21/2006 |
| 20060257538 | Method and apparatus for removing a stockinette One aspect of the invention includes an automated method of removing a stockinette from meat having an end, sides, and a length. The stockinette enveloped meat is conveyed in a first direction as the stockinette is cut proximate the end of the meat with a first knife. T... | 11/16/2006 |
| 20060110505 | 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 solution inlet for introducing antimicrobial treatment solution into at least a ... | 05/25/2006 |
| 20060099311 | Antibacterial agent for preserving fresh meat The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia Coli, Salmonella, and Campylobacter. Preferably glycine and/or its... | 05/11/2006 |
| 20060051487 | Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of processed meats can be reduced by the replacement of a portion fat content normally found in processed meats with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and... | 03/09/2006 |
| 20060034985 | 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 method of preserving a prawn according to the invention includes subjecti... | 02/16/2006 |
| 20050249848 | 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 without negatively affecting the appearance of the meat. The processing steps i... | 11/10/2005 |
| 20050244555 | Alkali and alkaline earth metal levulinates as antimicrobial agents Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipp... | 11/03/2005 |
| 20050163897 | 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 compositions including medium chain peroxycarboxylic acid, and to the composi... | 07/28/2005 |
| 20050163896 | Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain... | 07/28/2005 |
| 20050153031 | Methods for washing carcasses, meat, or meat products 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 compositions including medium chain peroxycarboxylic acid, and to the composi... | 07/14/2005 |
| 20050153032 | 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 poultry carcasses (12) from a... | 07/14/2005 |
| 20050079256 | 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 de-watered by passage through a pair of counter-rotating brushes, and are ... | 04/14/2005 |
