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| Number | Title | Issue Date |
| 4228195 | Semi-moist pet food product and process A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti stic... | 10/14/1980 |
| 4212894 | Soft-moist pet food process Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry f... | 07/15/1980 |
| 4207347 | Fat based preservative coating and method for preserving foods A preservation coating composition primarily for meat containing lard, tallow and lecithin in specific ratios. The mixture is heated and applied in molten condition to the chilled food to be preserved. The coated food is cold stored.... | 06/10/1980 |
| 4207344 | Processes for protecting proteic foodstuffs against spoilage A method for protecting animal derived foodstuffs against spoilage which does not require refrigeration. The foodstuff is immersed in a stabilizer composed of a buffer solution, a proteolytic enzyme, and an antioxidant following which it may be stored at ... | 06/10/1980 |
| 4206236 | Method of preserving waste proteinaceous animal food materials for use as bait for crustaceans A method is disclosed for preserving proteinaceous animal food materials useful as bait for fish and crustaceans, such as crab. The animal food material is comminuted together to a finely divided state of the consistency of a thick soup with at least 4% b... | 06/03/1980 |
| 4191787 | Process for preparing a pasteurized meat-containing salad There is disclosed a novel process for preparing a pasteurized meat-containing salad having a long shelf-life under refrigeration. This process includes the essential steps of acid treatment and of high temperature-short time heat treatment.... | 03/04/1980 |
| 4183963 | Continuous food impregnation A continuous method of impregnating food material such as vegetables, fruit, meat, eggs, and fish wherein pieces of the food material are immersed in a concentrated solution, such as brine, syrup, meat curing solutions, humectant solutions and mixtures th... | 01/15/1980 |
| 4172153 | Product with improved stability The present invention relates to minced fish having improved stability during frozen storage and to a method of preparing such minced fish which comprises incorporating a gelatin hydrolysate into said minced fish.... | 10/23/1979 |
| 4168323 | Food additive composition and process for preparation thereof A food additive composition admixed with fish mince 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... | 09/18/1979 |
| 4168322 | Protein product A protein food product is described, together with a process for making it. Whey protein derived from milk is adjusted to a pH of 6 to 9 and coagulated by heat, thereby giving a firm, non-brittle material which is useful as a protein food in its own right... | 09/18/1979 |
| 4168328 | Preserved food product and process The invention relates to the long term stabilization of proteinaceous food products both for human and for animal consumption, having a moisture content exceeding 50% and preserved against microbiological spoilage by a pH value of 4.5 or below. The long t... | 09/18/1979 |
| 4164589 | Meat pumping process A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.... | 08/14/1979 |
| 4160847 | Process of improving the freeze-thaw stability of fish bait A process is disclosed to improve the freeze-thaw stability of fish bait, such as herring, by impregnating the fish by vacuum, pressure or a combination of vacuum and pressure with a water soluble, non-toxic glycol to replace a part of the water in the fi... | 07/10/1979 |
| 4158706 | Food preservation A method of preparing stable high moisture food products such as pet food products is disclosed which enables nutritious farinaceous-proteinaceous food materials to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting... | 06/19/1979 |
| 4153613 | Acetals and ketals of ascorbic acid and anti-nitrosamine compositions and methods using same Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating me... | 05/08/1979 |
| 4127678 | Caseinate replacement in semi-moist pet foods A semi-moist pet food having the appearance and texture of meat, which formerly required sodium caseinate to achieve the meat-like texture and appearance after processing, now includes a pregelatinized or modified amylaceous material, a non-caseinate prot... | 11/28/1978 |
| 4113885 | Method of producing cured low sodium meat products A method is provided for curing fresh primal cuts of meat intended for consumption by those on a low sodium diet which includes the step of subjecting a fresh primal cut to an aqueous curing solution substantially free of (a) organic nitrites and (b) chlo... | 09/12/1978 |
| 4087561 | Control of nitrosamine formation in nitride cured meat with 1,2,3,4-tetrahydro-quinoline compounds The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the cured meat.... | 05/02/1978 |
| 4079153 | Cured meats Formation of carcinogenic nitrosamines when meats such as bacon and ham cured with the use of excess nitrite are grilled or fried is suppressed by introducing a 1, 2-dihydroquinoline into the meat.... | 03/14/1978 |
| 4076849 | Control of nitrosamine formation in nitrite cured meat The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.... | 02/28/1978 |
| 4075357 | Intermediate moisture meats Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palata... | 02/21/1978 |
| 4056639 | Preserving red color in fresh red meats The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment... | 11/01/1977 |
| 4055676 | Replacement of sugar in a sugar-containing food and process In a sugar-containing food, the sugar is at least partially replaced with a composition comprising corn syrup, and at least one polyhydric component selected from the group consisting of propylene glycol and 1,3-butanediol. This sugar-replacement is espec... | 10/25/1977 |
| 4053649 | Preparation of sliced dried beef product A process for preparing sliced dried beef in which beef is ground into chunks which are mixed with a curing ingredient, stuffed into fibrous casings and cured. The casings containing cured meat are subjected to a drying procedure in which the casings are ... | 10/11/1977 |
| 4048343 | Methoxymethane sterilization method Sterilization is accomplished by contacting microorganisms with methoxymethane. Foodstuffs are also defatted and/or dehydrated by solvent extraction with methoxymethane, or dimethyl ether, as it is also called.... | 09/13/1977 |
| 4045579 | Process for pasteurizing raw poultry A process for treating raw poultry to pasteurize the surface thereof by dipping the poultry in oil having a temperature from 180°-315° F. for a period of from 10 to 60 seconds to reduce the surface bacteria without materially affecting the natural bloom... | 08/30/1977 |
| 4039690 | Control of nitrosamine formation in nitrite cured meat by use of aromatic primary amines The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.... | 08/02/1977 |
| 4038426 | Process for pickling meat sections A process for pickling meat sections such as briskets, hams, picnics and the like comprising the steps of injecting meat sections with a liquid pickling medium, placing the meat sections in a container with additional liquid pickling medium continuously s... | 07/26/1977 |
| 4021585 | Chlorine dioxide spray process for chilling meat carcasses In chilling freshly slaughtered hog carcasses the bleaching effect of a bactericidal spray is eliminated by the use of chlorine dioxide in a concentration sufficient to inhibit the protein synthesis mechanism of bacteria. The concentration required for th... | 05/03/1977 |
| 4018909 | Semi-moist pet food containing corn molasses A semi-moist pet food using corn molasses as a partial replacement for the sugar content thereof improves in palatability upon aging.... | 04/19/1977 |
| 4016292 | Process for improving the color stability of fresh meat The invention relates to a process for improving the color stability of fresh meat by parenterally administering a massive dose of an ascorbate to the animal, allowing distribution of the ascorbate through the vascular system of the animal and then slaugh... | 04/05/1977 |
| 4011346 | Process for the production of a formed high moisture pet food product A process for the production of a pet food product resembling a "cooked" hamburger patty is set forth, which has a moisture content exceeding about 40% by weight and is stabilized against bacterial and mycotic penetration comprising: grinding raw animal m... | 03/08/1977 |
| 4011345 | Expanded semi-moist pet food An expanded semi-moist pet food which is sugarless and contains cereal grain to stabilize the expanded characteristics of the product.... | 03/08/1977 |
| 4005226 | Multiple nozzle dispenser head A dispenser head having a plurality of prong-like nozzles is useful for impregnating meat with tenderizing and flavoring liquids, and similar purposes. It may be fitted to a conventional pressurized dispenser of the type having a tubular stem. Preferably ... | 01/25/1977 |
| 4001449 | Intermediate moisture animal food having identifiable meat and egg components A meat-based, intermediate-moisture animal food is disclosed containing egg as an essential ingredient. The product is formulated by a process designed to preserve the identity and discernible character of the egg component.... | 01/04/1977 |
| 4001445 | Preserved meat Uncooked meat or simulated meat is preserved, while retaining its substantially raw appearance and characteristics, by infusion with sufficient edible water soluble solute to stabilize it against microbiological spoilage and packing the infused material i... | 01/04/1977 |
| 3996386 | Method for preventing microbial surface deterioration of foods and feeds Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting... | 12/07/1976 |
| 3985890 | Pickled seafood This invention is for a pickled seafood and the method of preparing the pickled seafood. The shelf life of the pickled seafood at the ambient temperature and with no refrigeration, is, approximately, 2 to 3 years.... | 10/12/1976 |
| 3985904 | Shelf stable, high moisture, meat-containing food product A shelf stable, high moisture, meat-containing food product is disclosed. The food product has a major portion thereof of cooked, proteinaceous meaty material and also includes an edible, non-toxic acid and an effective amount of antimycotic. It may also ... | 10/12/1976 |
| 3982030 | Preservation of crustacea A composition for the preservation of crustacea is described. This composition contains magnesium carbonate, citric acid and an inorganic metabisulfite, and is effective in preserving crustacea particularly by preventing melanosis.... | 09/21/1976 |
