Did You Know...
...that two musicians were responsible for the invention of color print film? Fascinated by photography, Leopold Godowsky and Leopold Mannes worked together to produce an easy-to-use, practical color film. They worked full time as music teachers and gave concerts while experimenting during their off hours in Mannes' kitchen. Their success earned them full-time, well-paying jobs at Kodak and their efforts resulted in Kodachrome film, which was introduced in 1935.
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| Number | Title | Issue Date |
| 6231905 | System and method of making a modified atmosphere package comprising an activated oxygen scavenger for packaging meat A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable ... | 05/15/2001 |
| 6210730 | Method for treatment of containerized foods A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture containing a significant fraction of inert gas, and thereaf... | 04/03/2001 |
| 6183807 | Antimicrobial composition for cleaning and sanitizing meat products An antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2 -C4 peroxycarboxylic acid ... | 02/06/2001 |
| 6172040 | Immobilized lactoferrin antimicrobial agents and the use thereof Disclosed is a method for treating products, such as meat products, with immobilized lactoferrin to reduce microbial contamination. The lactoferrin is immobilized on a naturally occurring substrate, preferably a galactose-rich polysaccharide. In some embo... | 01/09/2001 |
| 6120812 | Foodstuff preservation with iodinated ice A method of preserving without bacterial spoilage and reducing the risk of bacterial contamination during the storage and/or transfer of foodstuffs, comprising treating said foodstuff or the locus of said foodstuff with a bacterially- effect amount of iod... | 09/19/2000 |
| 6120731 | 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 chlorine dioxide-free aqueous solution comprising a metal chlorite at a concentration ranging from a... | 09/19/2000 |
| 6113963 | Treatment of meat products Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and o... | 09/05/2000 |
| 6113962 | Preservation of color of stored meat using noble gases A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a c... | 09/05/2000 |
| 6103286 | Treatment of animal carcasses Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms a... | 08/15/2000 |
| 6063425 | Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats A method for disinfecting a meat carcass by spray application of an aqueous solution containing from about 0.05-0.12% of a metal chlorite and a sufficient quantity of an acid having a pKa of from about 2.0-4.4 to adjust the pH of the aqueous so... | 05/16/2000 |
| 6063335 | Method for disinfecting surfaces A surface is disinfected with a solution containing a fully or partially neutralized orthophosphate and optionally one or more surfactants. The method provides a safe and effective means of sanitizing surfaces such as cutting boards by removing, reducing ... | 05/16/2000 |
| 6039992 | Method for the broad spectrum prevention and removal of microbial contamination of food products by quaternary ammonium compounds A method of using quaternary ammonium compounds for inhibiting attachment of and removing a broad spectrum of foodborne microbial contamination from food products. The method uses quaternary ammonium compounds for inhibiting attachment of and removing mic... | 03/21/2000 |
| 6033701 | Hydraulic pressure sterilization and preservation of foodstuff and feedstuff Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in g... | 03/07/2000 |
| 6020012 | Method of improving the water-holding capacity, color, and organoleptic properties of 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 is disclosed.... | 02/01/2000 |
| 6010729 | Treatment of animal carcasses Described is a method of sanitizing animal carcasses using an antimicrobial composition. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids havin... | 01/04/2000 |
| 5997925 | Continuous manufacturing process and apparatus for preparing pre-cooked bacon A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conven... | 12/07/1999 |
| 5989611 | Agent for increasing the keeping quality of slaughtered-animal carcasses The invention concerns an agent for enhancing the keeping quality of bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties, a process for the use thereof, and bodies of slaughtered animals, parts of bodies of slaught... | 11/23/1999 |
| 5989610 | Chemical treatment and packaging process to improve the appearance and shelf life of fresh meat A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate microb... | 11/23/1999 |
| 5985342 | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt and a diacetate micro... | 11/16/1999 |
| 5976593 | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestr... | 11/02/1999 |
| 5939112 | Method for producing a processed meat product by treatment with a salt and/or alkali solution and product Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in t... | 08/17/1999 |
| 5910330 | Process and apparatus for smoking foodstuffs A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles ... | 06/08/1999 |
| 5900266 | Heat-treated lactic and/or glycolic acid compositions and methods of use 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. These heat-treated lactic and/or glycolic acid ... | 05/04/1999 |
| 5879732 | Food processing method 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... | 03/09/1999 |
| 5869113 | Method for preserving food products and food products made thereby A method for preserving a food product, such as meat, using 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 bacter... | 02/09/1999 |
| 5855940 | Method for the broad spectrum prevention and removal of microbial contamination of poultry and meat products by quaternary ammonium compounds A composition and a method of using the composition for removal and prevention of broad spectrum foodborne microbial contamination in meat products. The method uses quaternary ammonium compounds for inhibiting attachment of and removing a broad spectrum o... | 01/05/1999 |
| 5834424 | Use of lactoferrin for therapy of acute of chronic infectious diseases by the intracellular gram-positive pathogens streptococcus pyogenes and staphylococcus aureus Compositions of lactoferrin, ovotransferrin or serotransferrin in apo or iron-saturated form are provided which have bacterial anti-invasive properties against Streptococcus pyogenes and Staphylococcus aureus. Methods of treatment of epithelial calls and ... | 11/10/1998 |
| 5783242 | Method for treating foodstuffs A method of treating poultry carcasses to reduce the population of contaminating organisms in preparation for consumption includes treating the poultry carcasses with a disinfectant. Suitable disinfectants include ozone and ozone disssolved in water.... | 07/21/1998 |
| 5780085 | Chemical treatment and packaging process to improve the appearance and shelf life of fresh pork A process for packaging fresh pork and the fresh pork package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestra... | 07/14/1998 |
| 5780658 | Process for the synthesis of cationic surfactants comprising esterification with basic character amino acids The process of the invention is directed to the synthesis of cationic type surfactant compounds consisting of natural basic-character amino acids, and any of their homologs, suitably modified for the purpose of obtaining products having specific applicati... | 07/14/1998 |
| 5776523 | Method for preserving baits A method for preserving fish bait comprising supplying fish bait and first immersing the bait in a first aqueous sterilizing solution wherein the concentration of said sterilizing solution which comprises an aqueous solution of formalin and the time of im... | 07/07/1998 |
| 5762986 | Method for preserving a meat product A method for chemically preserving meat, including raw and semicooked meat, and viscera, at temperatures no higher than 40°-45° C., by inhibiting and delaying the microorganisms growth during meat processing, so that the meat may be packaged under sanit... | 06/09/1998 |
| 5714188 | Method of processing meat A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30° C. to about 45° C.; and then agitating the meat. The agitating step can comprise mixing and tumbling of the meat. The final meat product can be... | 02/03/1998 |
| 5700507 | Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth A process for treating animals and/or seafood comprising the step of contacting the animal and/or seafood with a treatment solution containing trialkali metal orthophosphate at a temperature of between about 90° F. and about 200° F. for a time period ef... | 12/23/1997 |
| 5667829 | Method and apparatus for treating meat products with ultrasonic energy in an ozonated water environment A process and apparatus for treating meat products with ultrasonic energy in an ozonated water environment to eradicate harmful pathopens from the surface of the meat products.... | 09/16/1997 |
| 5635231 | Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with: (1) a treatment solution comprising trialkali metal orthophosphate; and (2) steam for a time period effective to remove, reduce or retard ba... | 06/03/1997 |
| 5632676 | Use of peracetic acid to sanitize processed fowl A method for sanitizing a fowl that has been defeathered and eviscerated by contacting the fowl with peracetic acid solution containing from 100 to 2000 ppm peracetic acid. Completely contacting the fowl with peracetic acid solution effectively reduces th... | 05/27/1997 |
| 5607713 | Process for treating fresh meat with saccharose The invention is a process for treating fresh meat and for enhancing its durability which comprises contacting a meat surface with powdery saccharose and draining an extract formed. During the process dehydration of meat takes place and also organic acids... | 03/04/1997 |
| 5573799 | Stabilizing cured meat color with encapsulated iron salts The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.... | 11/12/1996 |
| 5549920 | Extrusion inactivation of protease enzyme in fish and fish food products A method is disclosed which inactivates protease enzyme in fish, such as arrowtooth flounder, having this enzyme in a portion thereof. In the process, the fish are minced and then subsequently mixed with a starchy and/or proteinaceous material to form a m... | 08/27/1996 |
