Did You Know...
...that in the early 1940s GE engineer James Wright was charged with a task of utmost importance to the war effort: develop a cheap substitute for rubber that could be used to produce tires, gas masks and a whole host of military gear. Wright tackled the task diligently -- and wound up inventing Silly Putty.
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| Number | Title | Issue Date |
| 4443484 | Method for preservation of meat products The compound 3-(4-tolysulfonyl) acrylonitrile, when incorporated in meat products together with an alkali metal nitrite salt, has been found effective in inhibiting the growth of Clostridium botulinum and consequent production of toxin in meat products on... | 04/17/1984 |
| 4443483 | Method for inhibiting nitrosamine formation during cooking of meat A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.... | 04/17/1984 |
| 4435433 | Method for inhibiting nitrosamine formation and eliminating surface charring during meat cooking A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a ... | 03/06/1984 |
| 4431679 | Composition for treating fish fillet to increase yield and shelf life The present invention is directed to a fillet fish product improvement composition, in its dry form and in its form as a solution, which includes a yield maintenance component containing a multi-compound phosphate mixture with a specified P2 O | 02/14/1984 |
| 4416909 | Meat preservation method This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materi... | 11/22/1983 |
| 4414232 | Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise ap... | 11/08/1983 |
| 4411922 | Process for preparing cooked meat having reduced levels of N-nitrosamines A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and slicing a meat product and then spraying or otherwise apply... | 10/25/1983 |
| 4395428 | Process for preparing cooked meat having reduced levels of N-nitrosamines A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an a... | 07/26/1983 |
| 4394396 | Shrimp processing A process for treating shrimp is described that results in their having desirable moisture retention after cooking or freezing, while retaining their natural appearance, by contacting them with a mixture of sodium tripolyphosphate and sodium acid pyrophos... | 07/19/1983 |
| 4379794 | Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise ap... | 04/12/1983 |
| 4371558 | Semi-moist dog food preparation The process of preparing a semi-moist pet food product comprising the steps of: admixing and cooking ground meat or meat by-products with water, propylene glycol, phosphoric acid and one or more acids selected from the group consisting of fumaric acid and... | 02/01/1983 |
| 4371557 | Maintenance of protein quality in foods containing reducing sugars The object of the invention is to provide an improved proteinaceous food product and a process for preparing it. The current commercial production of proteinaceous food products often employs the use of reducing sugars under conditions which result in the ... | 02/01/1983 |
| 4363820 | Process for preparing canned tuna fish A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable cont... | 12/14/1982 |
| 4362753 | Meat carcass sanitizing process A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bactericidal concentrations of chlorine dioxide to suppress localized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine di... | 12/07/1982 |
| 4356203 | Process for producing cured meat products having antibotulinal activity A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the for... | 10/26/1982 |
| 4348419 | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in comminuted meat products and products thereof The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts ther... | 09/07/1982 |
| 4346117 | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in corned beef and poultry and products thereof The growth of Clostridium botulinum and the production of enterotoxin in corned beef and poultry products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and nontoxic wat... | 08/24/1982 |
| 4342789 | Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a pow... | 08/03/1982 |
| 4342790 | Method of producing minced fish meat The present invention relates to a method of separating fish meat from bone with showering water or an aqueous solutions of alkaline salts, saccharide and/or amino acids thereon. Hitherto the fish meat has been separated from bone in the air, so that the ... | 08/03/1982 |
| 4315948 | Process for preparing cooked bacon having reduced levels of N-nitrosamines This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-c... | 02/16/1982 |
| 4315015 | Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which when cooked for consumption contains substantially reduced levels of N-nitrosamines. The process comprises the steps of preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke an... | 02/09/1982 |
| 4305966 | Process for making bacon having antibotulinal stability A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO2-) and not higher than 0.26% of potassium sorb... | 12/15/1981 |
| 4303685 | Method of producing minced fish meat The present invention relates to a method of separating meat from fish while immersed in water or an aqueous solution of alkaline salts, saccharide and/or amino acids. Hitherto the fish meat has been separated from fish in air, so that the freshness of me... | 12/01/1981 |
| 4299852 | Process for the preparation of botulinal resistant meat products A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C10 - or C12 -fatty acid, and the minimum amount necessary, for t... | 11/10/1981 |
| 4293578 | Method of treating fresh shrimp to reduce moisture and nutrient loss Fresh shrimp are stored in flake or crushed ice containing a moisture binding phosphate from the time that they are harvested until they are processed, including both aboard the fishing vessel and in the processing plant. An effective amount of sodium tri... | 10/06/1981 |
| 4284652 | Matrix, product therewith, and process A matrix comprising starch, fat, polyhydric alcohol and water results in a soft, pliable, and stretchable composition having an excellent palatability. To this matrix may be added sufficient protein and other nutritional ingredients to form a suitable foo... | 08/18/1981 |
| 4282260 | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in smoked meat products The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium a... | 08/04/1981 |
| 4279934 | Method for improving the odor, flavor and color of canned ocean clam products Canned clam food products suitable for human consumption are prepared from the previously under-utilized ocean quahog clam. The products, which have an improved color, odor and flavor are prepared by contacting an ocean quahog clam product with a treating... | 07/21/1981 |
| 4279935 | Dry sausage processing with added acid An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of the generally encountered pathogenic and non-pathog... | 07/21/1981 |
| 4279936 | Maltol treated canned meat process A method is provided for preserving the pink meat color in canned, cooked "red" meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more of the various stages of the curing, cooking and canning ... | 07/21/1981 |
| 4277508 | Cured meat product and process for preparing the same A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place whi... | 07/07/1981 |
| 4277507 | Method for inhibiting the growth of clostridium botulinum and the formation of enterotoxin in smoked fish products The growth of Clostridium botulinum and the production of enterotoxin in smoked fish is inhibited by adding to the fish a compound selected from the group consisting of hypophosphorous acid and sodium, potassium, calcium and manganese salts thereof. Such ... | 07/07/1981 |
| 4267198 | Melt-coated preparation containing sorbic acid A melt-coated preparation comprising sorbic acid particles and a coating agent composed mainly of a solid fat, at least 80% by weight of the sorbic acid having a particle diameter greater than 80 microns to about 150 microns, and the amount of the sorbic ... | 05/12/1981 |
| 4263329 | Method for improving taste and stability of sausage The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight ... | 04/21/1981 |
| 4262027 | Method of processing meat A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4.6 or below under conditions which prevent acid denaturation of the protein matrix of the emulsion prior to cooking of the emulsion, to th... | 04/14/1981 |
| 4252834 | Food additive composition and process for preparation thereof A food additive composition consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible o... | 02/24/1981 |
| 4251556 | Pet food with caseinate replacement A pet food is manufactured by at least partially replacing sodium caseinate or other caseinate binder with a combination of a vegetable protein, and an amylaceous material.... | 02/17/1981 |
| 4248902 | Intermediate-moisture meat products Microbiologically stable meat products are prepared by controlling their sugar/fat content. These products are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. The sugars used are predominantly of low ... | 02/03/1981 |
| 4244978 | Attachment inhibition of meat spoilage organisms to meat A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially nontoxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of det... | 01/13/1981 |
| 4234610 | Method of removing offensive odor from the meat of sharks A method of removing offensive odor from the meat of sharks, including the steps of immersing slices of the shark meat in a saline solution and allowing the immersed slices to stand for hours under exposure to scattered light. After discarding the saline ... | 11/18/1980 |
