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| Application No. | Application Title | Issue Date |
| 20120082767 | Process for reducing oil and fat 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 food during cooking is substantially reduced.... | 04/05/2012 |
| 20120015084 | METHOD, CONTINUOUS APPARATUS, AND BURNER FOR PRODUCING A SURFACE-ROASTED PRODUCT An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably ... | 01/19/2012 |
| 20110239317 | POLYNUCLEOTIDES ENCODING PROMYOSTATIN POLYPEPTIDES The present invention provides isolated polynucleotides encoding promyostatin polypeptides or a peptide portion thereof, polynucleotides complementary thereto, and oligonucleotides that can specifically hybridize to such polynucleotides. The present invention also provi... | 09/29/2011 |
| 20110142901 | SUSTAINED RELEASE COMPOSITION A sustained release apparatus including at least one sustained release mini-implant or pellet; the or each mini-implant or pellet including: a sustained release support material; and a pharmaceutical composition including a Luteinising Hormone Releasing Hormone (HLRH) a... | 06/16/2011 |
| 20110033584 | Method and system for dielectric heating and cooking A method of heating an object using a dielectric heating. The method comprises positioning an object in a cavity of a dielectric heating oven, allowing a user to allocate an amount of energy to dissipate in the object during a temperature elevation of the object, and el... | 02/10/2011 |
| 20110003044 | PORKHIDE DOG CHEWS The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide... | 01/06/2011 |
| 20100260888 | METHOD OF PRODUCING MATURED FOOD The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken an... | 10/14/2010 |
| 20100143572 | Method for Making a Steamship Leg of Pork Cut and the Resultant Product The present invention is a method for cutting a pork leg to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from a fibula bone and removing a tibia bone above a... | 06/10/2010 |
| 20100040760 | BUTCHERING PROCESSES FOR MEAT PRODUCTS A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a secon... | 02/18/2010 |
| 20090304902 | BUTCHERING PROCESSES FOR THE BEEF CLOD A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of t... | 12/10/2009 |
| 20090226578 | Method for preparing double-wide bacon The present invention comprises double-wide bacon slices and a method for producing double-wide bacon. First the pork bellies are cured. Then, the bellies are massaged to release proteins. Two bellies are then aligned lean side to lean side, and pressure is applied whic... | 09/10/2009 |
| 20090214727 | Manufactured Meat and Method of Production Thereof Methods for producing meat products with a bone flavour, and the meat products so produced, are provided. In exemplary methods a cured bone is secured with a binding to a de-boned and cured leg of meat, such as a leg of ham. The bone can be the one removed from the de-b... | 08/27/2009 |
| 20090196950 | METHODS OF FEEDING PIGS AND PRODUCTS COMPRISING BENEFICIAL FATTY ACIDS The present invention provides for improved pork products for human consumption and methods of producing such pork products by incorporating healthy lipids containing stearidonic acid into swine feed products. Furthermore, the present invention provides methods for prod... | 08/06/2009 |
| 20090053387 | Disk-like Steak Product Having a Plurality of Truncated Pie Wedge Shaped Portions A steak product is made by cutting a piece of meat which is initially generally in the shape of a parallelepiped along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portio... | 02/26/2009 |
| 20090047398 | 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 direction. The cut of meat being sliced across the grain of the muscle fibers a... | 02/19/2009 |
| 20090047388 | CALCIUM FORTIFIED CREAMED HONEY A calcium fortified creamed honey product. An effective amount of calcium mineral having a mean particle size of about 30 nanometers to about 10 microns is added to the honey to provide not only calcium fortification but also to provide creamed honey with a smooth textu... | 02/19/2009 |
| 20090011109 | Method For Producing a Casing-Less Sausage or Similar Type Food Product and Product Thus Obtained A process for elaborating a casing-less sausage- or similar-type food product, the process comprises the steps consisting in preparing an emulsion-type sausage paste having a gel-like viscosity; extruding the sausage paste into portions of a predetermined shape, which m... | 01/08/2009 |
| 20080317921 | Process for increasing the food safety of cooked meat products The present invention pertains to a process for manufacturing a cooked meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular Listeria monocytogenes, Clost... | 12/25/2008 |
| 20080003326 | Enhanced Aquaculture Feeds There is provided a method of improving the nutritional content of marine worms, such as polychaetes, by feeding the worms a diet having a concentration of pigments, polyunsaturated fatty acids, lipids, vitamins and/or minerals sufficient to enhance the level of such co... | 01/03/2008 |
| 20070243288 | Meat Having Increased Level of HDL Meat and methods to produce meat having elevated levels of HDL or an HDL mimetic are disclosed. ... | 10/18/2007 |
| 20070110884 | Additive for meat product, meat product and method for making same A process of treating a slab of steak is disclosed. The process comprises cleaning the steak and then placing the steak in a tenderiser to tenderise the steak. The process then includes pumping a meat additive into the slab of steak. The meat additive comprises sodium a... | 05/17/2007 |
| 20070087111 | Meat treatment systems and methods The present invention relates to the use of carbon monoxide as a process aid to reduce the curing time of ground beef. Ground beef must presently go through a curing stage of 24 hours to 8 days for the oxymyoglobin to transform to deoxymyoglobin, which presents a desira... | 04/19/2007 |
| 20050175673 | Feedstuff for aquatic animals The invention relates to feedstuff for aquatic animals, which contains at least two feed mixes of different composition in single-piece units and which is characterized in that the single-piece units comprise at least two contiguous and merging zones that contain the fe... | 08/11/2005 |
| 20050118323 | Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels A caramel product comprising water, carbohydrate, wheat protein, oil and flavor is described along with methods of making the same. Also described is a nutritional bar comprising the caramel product of the present invention. ... | 06/02/2005 |
| 20050069624 | Fried animal skin products Provided herein is a process for producing fried animal skin products which are useful among other things as snack treats for domestic pets, such as dogs. A fried animal skin according to the invention has a high resistance to an applied crushing stress, which renders a... | 03/31/2005 |
