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"That the automobile has practically reached the limit of its development is suggested by the fact that during the past year no improvements of a radical nature have been introduced."
Scientific American ; Jan. 2 edition, 1909
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| Number | Title | Issue Date |
| 8048461 | Process for injection of particles in food The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characte... | 11/01/2011 |
| 7968135 | Needleless injection device and method of injecting A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or compartment. The needleless ... | 06/28/2011 |
| 7776374 | Method and means of thawing meat and use thereof The invention relates to a method of thawing one or more frozen blocks of meat, said blocks of meat being composed of units of meat frozen together. This object is achieved in that the frozen blocks of meat are placed in a drum of a massage system, said drum compris... | 08/17/2010 |
| 7744941 | Apparatus and process for marinating foodstuff The invention is directed to an apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a food holding container, a base and a shaft for transmitting ultrasonic mechanical vibrations from a source of ultrasonic vibrations in... | 06/29/2010 |
| 7731998 | Method for reducing protein exudate on meat product A system and method for reducing protein exudate on meat product. The system utilizes input hoppers and eliminates standing time for the meats. The elimination of a standing time for curing or protein extraction eliminates the ability for visible surface protein exu... | 06/08/2010 |
| 7387809 | Thermally processed meat products The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder ... | 06/17/2008 |
| 7381438 | Liquid infusion and tenderization process, apparatus, and product A method and apparatus of treating food items having muscle protein and a product produced by the inventive apparatus and method. The inventive method preferably utilizes the inventive apparatus to (a) continuously press the food items using a pliable material which... | 06/03/2008 |
| 7378119 | Meat enhancement system The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive. ... | 05/27/2008 |
| 7357952 | Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and redu... | 04/15/2008 |
| 7354613 | Method for treating processed food products Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial ... | 04/08/2008 |
| 7341141 | Method and unit for grouping products Groups containing a given number of products are produced using a transfer assembly, wherein a first, pocket-type output, conveyor of a production machine, and a second, pocket-type input, conveyor of a group-forming machine move continuously in a first and, respect... | 03/11/2008 |
| 7311933 | Packaging material for inhibiting microbial growth A packaging material used for wrapping foodstuffs and for inhibiting the growth of micro-organisms in foodstuffs, the packaging material having a metal-ion sequestering agent capable of removing designated metals ions from the surfaces of the foodstuffs and from liq... | 12/25/2007 |
| 7311934 | Method of inhibiting the growth of in meat products Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium c... | 12/25/2007 |
| 7302885 | Apparatus for injecting fluid into meat products A method for injecting fluid into meat products comprises taking a plurality of hollow fluid injection needles having sharpened discharge ends, and connecting the needles to a source of pressurized liquid; penetrating the sharpened ends of the needles into the produ... | 12/04/2007 |
| 7300343 | Device and method for introducing liquids into meat Disclosed is a device and a method for introducing liquids into meat containing bones and/or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and/or preserve said meat. The aim of t... | 11/27/2007 |
| 7288280 | Complete feed for fish larvae and method for preparing same The invention concerns a complete feed composition for fish larvae, characterized in that it has a phospholipid content not less than 8.5 wt. % of dry matter of the feed. ... | 10/30/2007 |
| 7258254 | Dispensing end cap An end cap is attached to a container body to form a liquid media package for dispensing liquid media. The end cap includes an aperture in fluid communication with the liquid media in the package. The end cap also includes at least one radial arm extending outwardly... | 08/21/2007 |
| 7252847 | Flavored extruded food product An extruder die assembly and method for using same is disclosed that may be adapted to a wide variety of commercial-grade extrusion devices common in the food industry. The disclosed method comprises extruding a known composition of a farinaceous food product throug... | 08/07/2007 |
| 7244061 | Marinating machine A marinating machine rotates a drum containing the food to be marinated. The drum is positioned on a pair of rotatable shafts only one of which is drivingly engaged to a motor rotating the drum. The pair of shafts is spaced far enough apart from each other such that... | 07/17/2007 |
| 7229656 | Food tumbler A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, ele... | 06/12/2007 |
| 7223417 | Nutrient formulations Nutrient formulations are provided having a high content of carrageenan and a low liquid content. The nutrient formulation also contains at least one nutritional and/or pharmaceutical component such as flavorings, sweeteners, amino acids, fruit solids, protein and c... | 05/29/2007 |
| 7219665 | Delivery device A delivery device, e.g. an inhaler, comprises a rotatable metering member adapted to dispense a measured amount of material, a material delivery passage and a material delivery orifice and at least one actuator member adapted to move the metering member form a mater... | 05/22/2007 |
| 7172781 | Method and apparatus for evacuating pockets of injected fluid in meat products A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a fluid injection station on the machine for injecting fluid into a meat pr... | 02/06/2007 |
| 7166314 | Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods i... | 01/23/2007 |
| 7163707 | Food product and process for reducing oil and fat content in cooked food A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mix... | 01/16/2007 |
| 7160567 | Process for retaining moisture in cooked food with a peptide A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived... | 01/09/2007 |
| 7135202 | Method of vacuum tumbling for processing meat The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine s... | 11/14/2006 |
| 7107900 | Apparatus for adding an edible filling to a bagel at a point of sale An apparatus for enhancing the properties of a bagel by adding an edible filling in a soft porous interior portion of the bagel. In a first embodiment of the invention, the invention is comprised of a stand for mounting a bagel for rotation about a horizontal axis a... | 09/19/2006 |
| 7105197 | Process for preparing intermediate moisture vegetables Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 ... | 09/12/2006 |
| 7094435 | Method for treating meat products with carbon monoxide Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level d... | 08/22/2006 |
| 7077057 | Plant for continuous processing and packing of meat products and method for the implementation thereof A method and apparatus for a meat processing plant includes an injecting station (10) for injecting meats with brine, a macerating station (20) for massaging the injected meat including movable, plural resting tasks (24) and means (26) fo... | 07/18/2006 |
| 7063609 | Apparatus for peeling crustacea such as crawfish A crawfish peeling device provides a post that can be mounted on a tray. The post has first and second end portions, the first end portion having a slotted passageway, appointed tip, a pair of tapered flanges that are spaced apart on opposite sides of the slotted pa... | 06/20/2006 |
| 7060309 | Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel. ... | 06/13/2006 |
| 7047875 | Marinating food tumbler apparatus A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducin... | 05/23/2006 |
| 7048956 | Process for antimicrobial treatment of fresh produce, particularly mushrooms Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing un... | 05/23/2006 |
| 7047874 | Marinade tumbler A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducin... | 05/23/2006 |
| 7033635 | Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous compos... | 04/25/2006 |
| 7024988 | Plant for the continuous processing and packing of meat products It comprises an injection station (10); a maceration station (20), including a massaging rotating drum (22) and several drawn quiescent tanks (24); and a packaging station (30). Such stations are linked by an accumulation and loadi... | 04/11/2006 |
| 7022361 | Method for modifying pH within meat products A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying mate... | 04/04/2006 |
| 7008658 | Apparatus and method for providing treatment to a continuous supply of food product by impingement An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures... | 03/07/2006 |
