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| Number | Title | Issue Date |
| 5547688 | Method for feeding an animal ubidecarenone to prevent discoloration of meat and fish A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal be... | 08/20/1996 |
| 5543169 | Protein-containing foods having stability to heat-treatment Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat... | 08/06/1996 |
| 5540942 | Method for preventing discoloration of meat and fish A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal be... | 07/30/1996 |
| 5512309 | Process for treating poultry carcasses to increase shelf-life Increased shelf-life is obtained by treating poultry carcasses with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate, prior to chilling.... | 04/30/1996 |
| 5490992 | Disinfectant composition The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing... | 02/13/1996 |
| 5460833 | Disinfectant composition The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing... | 10/24/1995 |
| 5458909 | Preparation of process food using liquid sodium phosphate Sodium phosphate emulsifying agents can be prepared by contacting a liquid sodium phosphate with an effective amount of a source of alkalinity to give a liquid phosphate composition with a predetermined ratio of disodium phosphate and trisodium phosphate ... | 10/17/1995 |
| 5436017 | Method of inhibiting bacterial growth in meat and product thereof A method of inhibiting bacterial growth in meat in which sodium citrate buffered with citric acid is introduced into the meat to a sodium citrate content of 1 to 7%, and preferably about 1 to 1.3%.... | 07/25/1995 |
| 5389390 | Process for removing bacteria from poultry and other meats A process for removal of bacteria such as Salmonella from fresh poultry and other meats involves contact of the carcass or carcass pieces with an aqueous solution preferably containing about 0.001% to about 0.2% by weight of a metal chlorite and sufficien... | 02/14/1995 |
| 5374433 | Method for preserving food products A method for preserving a food product, such as meat, is provided. The method comprises 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 pa... | 12/20/1994 |
| 5356645 | Microwave puffable pork skin product and process for preparing a microwave puffed pork skin product Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then placed in a microwavable container. When cooked in a microwav... | 10/18/1994 |
| 5354568 | Process for treating red meat to control bacterial contamination and/or growth The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, E. coli, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.... | 10/11/1994 |
| 5346705 | Bait for lobsters and crabs and method of making the same Bait for use in trapping lobsters and crabs and method of making the same require that fish wastes, including meat, skin and bones be ground to produce particles in the one half inch size range. While the ground particles are predominantly in that size ra... | 09/13/1994 |
| 5302406 | Method of inhibiting bacterial growth in meat A method of inhibiting bacterial growth in meat wherein a citrate salt, preferably sodium citrate, is introduced into the meat to a sodium citrate content of 1 to 7% and preferably about 1 to 1.3%.... | 04/12/1994 |
| 5283073 | Process for treating poultry carcasses to control bacterial contamination and/or growth Salmonella, campylobacter and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution having an alkaline pH and containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.... | 02/01/1994 |
| 5262186 | Process for treating fish and shellfish to control bacterial contamination and/or growth Fish or shellfish is treated with an alkali metal orthophosphate to reduce, remove, retard or control bacteria without causing organoleptic depreciation.... | 11/16/1993 |
| 5219603 | Composition for extending the shelf life of processed meats A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The... | 06/15/1993 |
| 5208057 | Process for butchering and disinfecting fowl A process for butchering fowl which comprises a step wherein said fowl is treated with water comprising introducing an effective amount of a bromide (for example, KBr, NH4 Br, or NaBr) and an oxidant into said water to control microorganisms. T... | 05/04/1993 |
| 5196221 | Process for inhibiting the growth of bacteria on seafood Treatment with solutions of alkali metal bicarbonates extends the shelf life of seafood by inhibiting the growth of bacteria that cause spoilage and odors, and improve the texture and moisture retention of the seafood.... | 03/23/1993 |
| 5192570 | Process for treating red meat to control bacterial contamination and/or growth The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.... | 03/09/1993 |
| 5178890 | Method for improving the bacteriological quality of slaughtered poultry A method for removing, killing or bringing into a passive condition of bacteria on and in the skin of slaughtered, plucked poultry by a chemical, mechanical and/or temperature treatment is disclosed, wherein the treatment(s) are effected after plucking of... | 01/12/1993 |
| 5173319 | Method and composition for extending the shelf life of processed meats A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt... | 12/22/1992 |
| 5169661 | Process for maintaining the freshness of raw sea urchin gonads The present invention relates to a process for maintaining the freshness of raw sea urchin gonads taken out of tests and a process for producing raw sea urchin gonads maintaining the freshness. Known processes for maintaining the freshness of raw sea urchin go... | 12/08/1992 |
| 5164213 | Process for making low calorie and low cholesterol muscle meat The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the fat in muscle meat. A first step is achieved by dissolving... | 11/17/1992 |
| 5143739 | Process for treating poultry carcasses to control salmonellae growth Salmonella and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.... | 09/01/1992 |
| 5093140 | Aqueous bactericide for animal treatment A process for treating animal meat during the steps of scalding and chilling is disclosed. The meat is treated with an aqueous Biocide which contains a mixture of two or more organic acids and a surfactant.... | 03/03/1992 |
| 5085615 | Reducing the development of pale, soft and exudative pork Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedu... | 02/04/1992 |
| 5069922 | Process for treating poultry carcasses to control salmonellae growth Salmonellae and other bacteria can be removed, reduced or retarded on poultry carcasses by treating eviscerated and defeathered poultry with a treatment solution containing an alkali metal orthophosphate, e.g., sodium, orthophosphate in combination with a... | 12/03/1991 |
| 5045332 | Methods and materials for inhibiting the development of warmed-over flavor in meat Use of compounds which are capable of providing selecter cations in solution to inhibit the development of warmed-over flavor (WOF) in meats and meat products. Al3+ and divalent cations, such as Ca2+, Cu2+, Zn2+ | 09/03/1991 |
| 5043174 | Meat processing with Listeria monocytogene re-inoculation control stage A liquid smoke derivative product containing a minimum of carbonyl and phenol and having no staining index and high acidity is applied to wieners post-peeling and before packaging to inhibit Listeria monocytogene re-inoculation and to extend the shelf-lif... | 08/27/1991 |
| 5028444 | Frozen surimi product and process for preparing The present invention relates to quality-improving agents for Frozen SURIMI which is used as a raw material of fish pastes, and also relates to a process for preparing Frozen SURIMI which comprises using such quality-improving agents. The quality-improvin... | 07/02/1991 |
| 5015487 | Use of lanthionines for control of post-processing contamination in processed meat Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a lanthionine bacteriocin.... | 05/14/1991 |
| 5013568 | Method for treating fish with alpha-2-macroglobulin A large number of fish species exhibit protease activity and are therefore unacceptable for preparing processed fish products such as surimi. The present invention is directed to a composition containing alpha-2-macroglobulin for inhibiting protease activ... | 05/07/1991 |
| 5011697 | Inhibiting development of mutagens and carcinogens L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. T... | 04/30/1991 |
| 4999202 | Composition having bacteriocidal or bacteriostatic acitivity A composition which has bacteriocidal or bacteriostatic properties which comprises humic acid or a salt or a derivative thereof as active ingredient in a suitable carrier. The active ingredient is preferably an alkali metal salt of humic acid and the carr... | 03/12/1991 |
| 4973483 | Freezing adjuvant for foodstuffs based on minced meat Freezing additive for foodstuffs based on minced meat, especially fish, which contains from about 50 to about 99% by weight of a cryoprotective agent which is hydrophile and soluble in water and which is constituted by a sugar and/or a sugar-alcohol, from... | 11/27/1990 |
| 4971821 | Method of thermally processing seafood and package having the seafood therein Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are m... | 11/20/1990 |
| 4971822 | Solid composition of sorbitol and phosphates A solid composition based on sorbitol and phosphates for the manufacture of a freezing adjuvant for foodstuffs based on minced meat, comprises from 1 to 20% of phosphates, the sorbitol entering into its constitution having a fusion enthalpy higher than 15... | 11/20/1990 |
| 4961945 | Food preservative A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing the flavor, appearance, odor or texture of the food.... | 10/09/1990 |
| 4948621 | Composition for treatment meat A composition is provided of inorganic polyphosphates which will form a clear, stable solution suitable for injection into meat products. The composition comprises sodium tripolyphosphate and a long-chain glassy phosphate in sufficient quantities to provi... | 08/14/1990 |
