Famous Patents
3M employee and church chorister Art Fry needed something to temporarily mark pages in his hymnal. He was in luck because his colleague, Spencer Silver, accidentally developed a glue that was too weak for other purposes. After initially discouraging consumer response, Post-it Notes became a hit in 1979.
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.
| Number | Title | Issue Date |
| 6964787 | Method and system for reducing microbial burden on a food product The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the food product. The system includes an applicator adapted and configur... | 11/15/2005 |
| 6946080 | Poultry processing water recovery and re-use process This invention is 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 reuse the treated water for po... | 09/20/2005 |
| 6939215 | Method for reducing viscosity of mechanically separated meats and ground meats The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance wit... | 09/06/2005 |
| 6919099 | Method for treating an animal carcass to reduce bacterial contamination Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth ... | 07/19/2005 |
| 6918825 | Poultry de-feathering apparatus and method Apparatus for de-feathering (i.e. picking or plucking) poultry. More particularly, picking apparatus employing a plurality of elongated picking elements which are resistant to cracking and/or micro-poring, and which are preferably flexible and/or bendable and which ... | 07/19/2005 |
| 6919364 | Microbiological control in animal processing Fecal bacterial contamination in an animal is reduced by providing it with drinking water containing a microbiocidally-effective amount of halogen-based microbiocide resulting from mixing with water (A) a product formed in water from (i) bromine, chlorine, or bromin... | 07/19/2005 |
| 6908636 | Microbiological control in poultry processing In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, es... | 06/21/2005 |
| 6899908 | Method for producing a pH enhanced meat product A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step... | 05/31/2005 |
| 6875457 | Method of preventing browning or darkening of fish and method of treating browned or darkened fish The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish. ... | 04/05/2005 |
| 6869632 | Method of improving drip loss in fresh beef, pork, and poultry A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass or parts thereof is disclosed. ... | 03/22/2005 |
| 6844018 | Method for mixing meat products to produce a pH adjusted meat product An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat product preferably having a different pH. The first meat product in the i... | 01/18/2005 |
| 6841171 | Use of oyster flesh enzymatic hydrolysates for preparing compositions eliminating free radicals The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by hydrolysis of oyster flesh by a protease. The invention is applicable in... | 01/11/2005 |
| 6808730 | Highly acidic metalated organic acid as a food additive The use of a highly acidic metalated organic acid composition (“HAMO”) as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a prepared ... | 10/26/2004 |
| 6780449 | Process for preparing vacuum tumbled food products Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise f... | 08/24/2004 |
| 6777012 | Seafood preservation process The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionall... | 08/17/2004 |
| 6767569 | Surface decontamination of cooked sausage and processed meat and poultry products Cooked food products, such as cooked meats, and poultry, are treated with a decontaminant solution to remove surface microorganism contamination. The decontaminant solution contains peracetic acid at a concentration of from about 100 to 4000 ppm and has broad spectr... | 07/27/2004 |
| 6767568 | Meat processing scheme A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of th... | 07/27/2004 |
| 6641853 | Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products 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... | 11/04/2003 |
| 6610340 | Use of water-soluble phosphates to control PSE condition in muscle products A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle.... | 08/26/2003 |
| 6605253 | Intervention techniques for reducing carcass contamination The presently disclosed disinfection process for use in the processing of foodstuffs is designed as an intervention step in poultry processing to allow for continuous on-line processing of poultry carcasses that may have accidentally become contaminated d... | 08/12/2003 |
| 6605308 | Pathogen management system A system to control pathogens on a target element is disclosed, wherein the target element is subjected to hypochlorous acid. The present invention incorporates the use of hypochlorous acid as a pathogen control medium, wherein a hypochlorous acid stream ... | 08/12/2003 |
| 6579549 | Packaged cooked meat and low pH sauce Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are fi... | 06/17/2003 |
| 6572908 | Highly acidic metalated organic acid as a food additive The use of a highly acidic metalated organic acid composition ("HAMO") as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a pr... | 06/03/2003 |
| 6551641 | Fish, poultry, meat processing method Processing apparatus and method for fish, poultry and meat products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments to promote low contamination during transfer of product ... | 04/22/2003 |
| 6537494 | Super-charged ozoneated fog for surface sterilization There is disclosed a sterilizing fog, characterized by droplet size range, vapor density range, sterilant concentration range and sterilant concentration within the droplets. Specifically, there is disclosed a fog achieved by an apparatus combining pressu... | 03/25/2003 |
| 6534075 | Antimicrobial and antiviral compositions and treatments for food surfaces An antimicrobial and antiviral composition in powder form or in the form of a two part liquid concentrate for washing and sanitizing foods, food surfaces, food ware, process waters, animal quarters, and animal carcasses is described. The composition may a... | 03/18/2003 |
| 6521276 | Stabilized food composition A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.... | 02/18/2003 |
| 6509050 | Use of antimicrobial polyphosphates in food processing Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are effective in food-related applications, including: cleanin... | 01/21/2003 |
| 6475527 | Use of chlorate ion or preparations thereof for reduction of food borne pathogens The invention provides a method and compositions for controlling food borne enteric bacterial pathogens in animals. Populations of enteropathogenic bacteria may be substantially reduced or eliminated by treatment of animals with an effective amount of the... | 11/05/2002 |
| 6403084 | Mixed cultures for improved fermentation and aerobic stability of silage Methods and compositions for treatment of animal feed or silage by treatment with a mixed culture of heterofermentive lactic acid bacteria and homofermentive lactic acid bacteria of the proper ratio. Bacterial strains for such treatment are also provided.... | 06/11/2002 |
| 6383541 | Acidified metal chlorite solution for disinfection of seafood The present invention provides a method for the disinfection of seafood. The inventive method includes the steps of (a) preparing a concentrated aqueous solution of a chlorine dioxide liberating compound having a concentration of from about 0.2% to about ... | 05/07/2002 |
| 6379730 | Method for the prevention of struvite in fish The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic ... | 04/30/2002 |
| 6379728 | Method for producing a target PH in a foodstuff A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other... | 04/30/2002 |
| 6352727 | Bactericides An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process. The object can be achieve... | 03/05/2002 |
| 6348227 | Method of reducing microbial growth during processing of animal carcasses Various food processing methods and a food processing system minimize microbial growth while an animal, such as a chicken, is processed into food. During processing, temperature of an animal carcass and atmosphere surrounding the carcass are controlled by... | 02/19/2002 |
| 6329003 | Chicken meat product and method of making A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is retained on the external surfaces of the dressed chicken me... | 12/11/2001 |
| 6328909 | Frozen chlorine dioxide-containing composition and methods related thereto A frozen chlorine dioxide-containing composition comprising a metal chlorite and a protic acid in a frozen aqueous matrix made by freezing a substantially chloride dioxide-free aqueous solution comprising a metal chlorite at a concentration ranging from a... | 12/11/2001 |
| 6326042 | Antimicrobial use of heat-treated lactic and/or glycolic acid compositions for treatment of ground meats Heat-treated lactic and/or glycolic acid compositions are provided herein which are useful for antimicrobial treatment of surfaces, preferably food surfaces including fruits, vegetables and animal carcasses and of particulate materials, preferably ground ... | 12/04/2001 |
| 6287610 | Method for increasing the tenderness of a meat product A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage ba... | 09/11/2001 |
| 6248383 | Agent for improving water binding capacity of meat and method of making The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and heat-sterilized foods, or processed ground meat foods, an improvement... | 06/19/2001 |
