Did You Know...
...that one person who claimed to be the inventor of the television is Russian emigre Vladimir Zworykin? In 1929 David Sarnoff, founder of RCA, asked Zworykin what it would take to develop TV for commercial use. He said: a year and a half and $100,000. In reality, it took 20 years and $50 million! Before his death in 1982 at the age of 92, Zworykin said of his invention: "The technique is wonderful. It is beyond my expectations. But the programs! I would never let my children even come close to this thing."
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| Number | Title | Issue Date |
| 7507429 | 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 com... | 03/24/2009 |
| 7504124 | 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 com... | 03/17/2009 |
| 7504123 | 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 c... | 03/17/2009 |
| 7498051 | 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 c... | 03/03/2009 |
| 7396551 | 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 ... | 07/08/2008 |
| 7387736 | 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 dosagebefore being introduced to the production process at processing steps. The... | 06/17/2008 |
| 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 |
| 7375080 | Immobilized lactoferrin (Im-LF) antimicrobial agents and uses thereof Disclosed is a composition of matter comprising a defined dispersion of lactoferria immobilized on a naturally occuring substrate via the N-terminus region of the lactoferrin. Compositions comprising immobilized lactoferrin (Im-LF) are used in a method for reducing ... | 05/20/2008 |
| 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 |
| 7322369 | Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method involves contacting animal or poultry carcasses or seafood or parts the... | 01/29/2008 |
| 7316824 | 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. ... | 01/08/2008 |
| 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 |
| 7288274 | 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) fr... | 10/30/2007 |
| 7285255 | Deodorizing and sanitizing employing a wicking device A device and method for sanitizing and deodorizing including the selective transportation of a sanitizing composition by the capillary action of a wick to an acidic composition which may be held in a reservoir, or which also may be selectively transported through th... | 10/23/2007 |
| 7273630 | Process for cleaning and disinfecting food products A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the tr... | 09/25/2007 |
| 7247330 | Method for controlling microbial contamination of a vacuum-sealed food product Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. ... | 07/24/2007 |
| 7244365 | Process for safely decontaminating the chill water used in meat processing This invention relates to a process for safely decontaminating the chill water used in meat processing. The decontaminant used in the process is chlorine dioxide. ... | 07/17/2007 |
| 7241435 | System and process for producing halogen oxides A system and process for oxidizing inorganic or organic species is disclosed. The system and process includes mixing a dilute aqueous alkali metal halite solution with a mixture of protic acids to produce an effluent containing a halous acid; and contacting the effl... | 07/10/2007 |
| 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 |
| 7192618 | Antimicrobial composition for pre-harvest and post-harvest treatment of plants and animals An antimicrobial, anti-bacterial processing aid, food additive and food ingredient is provided to inhibit cellular growth of known pathogenic, indicator and spoilage organisms, such as salmonella, stahphylococcus, listeria, e coli, and the like. The antimicro... | 03/20/2007 |
| 7189157 | Method and a device for the preparation of slaughtered poultry for picking A method and a device is disclosed for the preparation of poultry for picking wherein the bodies of the poultry are scalded. Water vapor (5) is introduced into a scalding compartment (2). The scalding compartment (2) is heated to a predetermined... | 03/13/2007 |
| 7186376 | Slow release production of chlorine dioxide from acidified sodium chlorite A sodium chlorite (NaClO2) solution is admixed with flowing water to form a flowing water and sodium chlorite (NaClO2) solution. A flowing water and acid solution is admixed into the flowing water and sodium chlorite (NaClO2) solutio... | 03/06/2007 |
| 7172782 | Microbiological control in poultry processing A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhibiting amount of active bromin... | 02/06/2007 |
| 7128937 | Method of preserving meat of slaughtered poultry or parts thereof In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of... | 10/31/2006 |
| 7128939 | Pretreatment agent for a fish food The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbon... | 10/31/2006 |
| 7108874 | Process for treating fresh fish The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality. According to the present invention, living fish are kept alive in an aq... | 09/19/2006 |
| 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 |
| 7087257 | Crustacean seafood process A process for preparing fresh uncooked crustaceans such as crawfish, lobster, crab, and shrimp for shipment to consumers in a frozen state. The process includes a washing process, by submerging the crustaceans in a few inches of clean running water, treating with oz... | 08/08/2006 |
| 7086407 | Cleaning and sanitizing system A high pressure water stream(14) is discharged onto a surface to be cleaned. An ozone/water stream(16) is discharged on the same surface for sanitizing the surface. The high pressure water and ozone/water streams(14,16) are discharged simultaneo... | 08/08/2006 |
| 7083510 | Water reuse in food processing Methods and systems enable reuse of water in processing of animals into food. In one method, water used in processing of animals into food is received. The water is treated so as to convert the water into a treated from capable of being reused in the processing of t... | 08/01/2006 |
| 7077967 | Poultry processing water recovery and re-use process The inventions of the present disclosure are directed to processes designed to recover water used in certain aspects of the processing of poultry, treat the recovered water to remove solids, fats, oils and greases, animal proteins and pathogenic organisms and to reu... | 07/18/2006 |
| 7074759 | Treatment of case-ready food products with immobilized lactoferrin (Im-LF) and the products so produced Disclosed is a method for reducing the microbial contamination in products, such as case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The f... | 07/11/2006 |
| 7060310 | Process for producing a kneaded meat Disclosed is an inhibitory agent for, kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharid... | 06/13/2006 |
| 7045162 | Method for suppressing microbe activity in meat storage enclosures An enclosure treatment method includes introducing a pH increasing material into an enclosure adapted to contain meat products. Introducing the pH increasing material creates a desired pH increasing gas content in the atmosphere within the enclosure. The method also... | 05/16/2006 |
| 7033636 | Low cholesterol, functional, animal muscle protein composition and process A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during cooking in the fish or meat. ... | 04/25/2006 |
| 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 |
| 7014781 | Methods and articles for maintaining hydantoinylated polymers in a biocidally active state A composition and the method for sustaining the biocidal activity of chlorinated polystyrene hydantoin beads. The method comprises supplying a continuous low level halogen concentration to the chlorinated polystyrene hydantoin beads in the water to be treated that f... | 03/21/2006 |
| 7011575 | Rotating head meat tenderizer A system for tenderizing meat that minimizes the probability of cross-contamination between successive pieces of meat product is disclosed. The apparatus includes at least one tenderizing head, a tenderizing station for supporting the meat product, and a treatment a... | 03/14/2006 |
| 7001632 | Anti-listeria compositions for use in food products Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary bu... | 02/21/2006 |
| 7001630 | Animal protein-containing food products having improved moisture retention and method of preparing An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moistu... | 02/21/2006 |
