Did You Know...
...that the first rickshaw was invented in 1869 by an American Baptist minister, the Rev. E. Jonathan Scobie, to transport his invalid wife around the streets of Yokohama?
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| Number | Title | Issue Date |
| 3979524 | Method of cold sterilization and preservation of food products using dimethyl dicarbonate A method of cold sterilizing a perishable food product during shipment and storage. Liquid dimethyl dicarbonate is applied to the outer surface of the food product and the product is chilled to solidify the coating. The coating acts to protect the food pr... | 09/07/1976 |
| 3966974 | Curing of meat using organic nitrites The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate com... | 06/29/1976 |
| 3962472 | Method of inhibition of warmed-over flavor in uncured meats 3-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES AND 3,5-DI-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES WHEN USED AT LOW LEVELS IN UNCURED MEATS PROVIDE AN IMPROVED METHOD OF INHIBITION OF WARMED-OVER FLAVOR IN SAID MEATS.... | 06/08/1976 |
| 3958026 | Disinfection and sterilisation of mussels, crustacea and fish Use of an iodophor composition containing iodine bound in complex linkage with polyvinylpyrrolidone for disinfection and sterilisation of mussels, Crustacea and fish.... | 05/18/1976 |
| 3958020 | Bactericidal wash for meat A method is provided for inhibiting microbial spoilage and discoloration of edible meat comprising contacting the external surfaces of said meat with an aqueous hypochlorous acid solution, the solution being at a pH related to the elapsed time after the s... | 05/18/1976 |
| 3955005 | Retardation of oxidation and microbial growth in foods Butylated hydroxy anisole functions as an antimicrobial agent in hydrous material capable of supporting microbial growth when used in excess of about 0.02 percent by weight of the hydrous material.... | 05/04/1976 |
| 3949097 | Process and apparatus for coating food articles In the coating of food wherein a food article is immersed in a tank containing a solution of a coating agent in a solvent, removed from the solution, allowed to drain, and removed from the tank, the improvement which comprises removing the solution from t... | 04/06/1976 |
| 3939288 | Inhibition of warmed-over flavor in meats A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked, cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds, after which the stored meat may be consumed cold or ... | 02/17/1976 |
| 3936269 | Method of cold sterilization using frozen dimethyl dicarbonate A method of sterilizing a perishable product by use of dimethyl dicarbonate. The dimethyl dicarbonate is stored as a solid at a temperature below 16°C and prior to use it is liquified by heating under an inert atmosphere. The liquified dimethyl dicarbona... | 02/03/1976 |
| 3935320 | Tubular cellulosic casing with cationic thermosetting resin coating A tubular cellulosic sausage casing such as a tubular fibrous casing particularly suitable for use with dry sausage such as Genoa salami has a coating bonded to the interior and exterior surfaces thereof of a cured cationic thermosetting resin. A tubular ... | 01/27/1976 |
| 3934044 | Reducing levels of surface contamination on meat A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insuffi... | 01/20/1976 |
