Class 426/332 - Animal flesh

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes wherein the chemical agent contacts animal flesh.
No. of patents: 291
Last issue date: 03/24/2009

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Number	Title	Issue Date
4935192	Method for treating fish meat contaminated with sporozoa and potato product for improving heat gelation of fish muscle The present invention describes a method of treating fish meat which becomes softened due to contamination with sporozoa parasites. The method involves mixing salt and an improved freeze-dried water extract of potato or a freeze-dried raw potato powder wi...	06/19/1990
4931299	Process for preparing salted-and-dried fish for eating A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the re-hydrated fish is centrifuged until almost dry. The almost-dry fi...	06/05/1990
4894249	Curing process for meats A method for curing primal cuts of meats to provide a substantially sodium-free meat product including the steps of forming a curing composition comprising ammonium chloride, ammonium phosphate, and potassium phosphate in the ratio by weight of 10:4:2.75,...	01/16/1990
4888191	Method for delaying Clostridium botulinum growth in fish and poultry This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth....	12/19/1989
4886673	Method of preserving meat products and microorganisms for the stabilization of meat products Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stab...	12/12/1989
4871556	Inhibition of warmed-over flavor and preserving of uncured meat containing materials When uncured meat is stored, even for a relatively short time after cooking, it develops what is commonly referred to as warmed-over flavor (WOF). The present invention is drawn to, inhibiting WOF, and preserving (e.g. extending the shelf life of), uncure...	10/03/1989
4871561	Method for salting meat Meat, especially pork, is cured by injection of saturated brine having microfine salt suspended therein. The method is especially advantageous when the meat is subsequently to be cured in a sealed plastic bag, and makes it possible to achieve salt content...	10/03/1989
4852216	Animal slaughtering chemical treatment and method A material and method for processing meat in production in which the meat, both carcass and head, which can proceed on different production lines, is rinsed and treated with acetic acid after hide removal. The water and acid are maintained at a temperatur...	08/01/1989
4849237	Method for sanitizing poultry carcasses in a poultry processing plant utilizing ozonated water A method for sanitizing poultry carcasses utilizing ozonated water applicable to a mass poultry processing facility. Ozonated water is produced to a concentration of at least 0.5 parts per million ozone in water and introduced into a trough through which ...	07/18/1989
4847097	Method for rapidly developing a red color in meat using streptococcus lactis subspecies diacetylactis A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster l...	07/11/1989
4844925	Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120° C. to 210° C. is incorporated in the food product, the amount of extr...	07/04/1989
4840805	Process for preparing sterilized packaged fish and product thereof The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to a...	06/20/1989
4832972	Process for preservation of fish A low-cost process for preserving fish for periods up to five weeks without deterioration or loss of quality comprises the steps of subjecting freshly caught fish to one or more antimicrobial treatments, supercooling the treated fish in an ice/salt mixtur...	05/23/1989
4822624	Preservative for harvested crops The growth of microorganisms in stored crops, and especially in animal feedstuffs, is inhibited by the application of a preservative composition which comprises ammonia, urease enzyme urea and/or urea polymers in a fluid medium. Urea polymers which are us...	04/18/1989
4818548	Method of treating fresh meat cuts A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period...	04/04/1989
4806372	Nitrite-free-curing of bacon and product thereof Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor c...	02/21/1989
4798729	Method for delaying Clostridium botulinum growth in fish and poultry This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth....	01/17/1989
4777052	Method of treating a foodstuff to inhibit the development of mutagens and related product 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...	10/11/1988
4770884	Control of Salmonella on poultry carcasses This invention provides a means for control of Salmonella on meat-producing carcasses, e.g. poultry, during processing, comprising contacting the carcass with an acidic solution of an anionic sulfate or sulfonate surfactant....	09/13/1988
4766646	Poultry processing This invention relates to a method of eliminating infection of poultry by undesirable microorganisms such as salmonella during processing. The method consists of dipping the poultry carcass prior to plucking into scald water containing an effective amount...	08/30/1988
4728518	Method for developing a red color in cured meat Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of t...	03/01/1988
4724149	Method for preservation of fish A method for preservation of fish consists in that the original product is salt-cured and held, whereupon the fish is given a protective coating of a polymer composition containing polyvinyl alcohol, a mixture of poly-hydroxyethyleneglycol ethers of monoe...	02/09/1988
4683139	Process for prepacking fresh meat A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing th...	07/28/1987
4670277	Increased shelf-life for refrigerated fish Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior ...	06/02/1987
4636393	Method of processing meat for inclusion in high acid type foods and product thereof A process for preparing acidified meat chunks suitable for inclusion into a high acid liquid food product is described. A meat paste is extruded into discrete agglomerates which are dropped into a suitable coagulating bath. The agglomerates then are cooke...	01/13/1987
4590079	Method and composition for preventing discoloration of meat products Discoloration of meat products can be prevented by incorporating ascorbic acids, cystine and/or cysteine, and aspartic acid, and optionally a starch hydrolyzate with a dextrose equivalent of 5 to 30 into meat products....	05/20/1986
4585659	Process for preserving seafood The invention disclosed herein provides a process for preserving frozen seafood such as comminuted crab meat, fish and shellfish without requiring the use of sodium tripolyphosphate, which comprises adding to processed seafood prior to freezing from about...	04/29/1986
4576825	Method and composition for curing meat The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a ...	03/18/1986
4559234	Meat curing compositions and method of use Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow similar color, flavor, and microbiological stability as that a...	12/17/1985
4552766	Method of drying and salting fish A method and apparatus for the salting and drying of cleaned and prepared fish, or for the drying of salted fish, by means of a fluidized bed of salt particles suspended within heated and dried air. Split fish, fish fillets, shaped portions of minced fish...	11/12/1985
4545933	Hydrolyzed protein composition and process used in preparation thereof A hydrolyzed protein based on casein is prepared utilizing a process wherein casein as a solid is treated with sodium or potassium hydroxide in the presence of a limited amount of water. The amount of water utilized is insufficient to solubilize the casei...	10/08/1985
4543260	Process for curing bacon, product thereof and composition therefor Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate....	09/24/1985
4539212	Sterilization and stabilization process for meat analog products Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic ac...	09/03/1985
4537785	Process for producing preserved fish food and fish food produced A process for producing a preserved fish food from live fish food wherein the live fish food such as brine shrimp, tubifex worms, earthworms, plankton and the like are placed in an anhydrous liquid desiccant such as propylene glycol and allowed to stand f...	08/27/1985
4522835	Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish Good color in fresh meat, fresh poultry, and fresh fish is established and maintained by subjecting such meat, poultry and fish to an atmosphere containing a low oxygen concentration to convert oxymyoglobin on the surface of the meat and poultry to reduce...	06/11/1985
4517207	Method for processing an avian carcass A method for processing an advancing avian carcass wherein muscle parts are removed from an advancing warm carcass prior to rigor mortis, the advancing carcass is eviscerated and the removed parts are preserved within two hours of removal....	05/14/1985
4517208	Composition for treating fish to increase fish yield The present invention is directed to a fish improvement composition, in its relatively dry form and in its form as a solution, which includes a phosphate mixture component containing a multi-compound phosphate mixture with a specified P2 O...	05/14/1985
4478859	Method of making stable emulsified meat products An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold by storing the product in an acidic pickle....	10/23/1984
4476112	Food preservative composition This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) asco...	10/09/1984
4464404	Processes for production of refrigerated minced fish flesh and fish paste product having improved quality A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product....	08/07/1984

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Class 426/332 - Animal flesh