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| Number | Title | Issue Date |
| 7329425 | Process for natural recycling of protein waste An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a tru... | 02/12/2008 |
| 7288214 | Coagulation solution for causing coagulation of a collagen Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer sol... | 10/30/2007 |
| 7226778 | Apparatus for natural recycling of protein waste An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a tru... | 06/05/2007 |
| 7195551 | Casingless food production methods, systems, and associated wrappable coverings Systems, methods, and associated devices for casingless production of food products include: (a) moving at least one flexible cover member having a predetermined length with primary surface and opposing lateral edge portions along a predetermined travel path; (b) in... | 03/27/2007 |
| 7182683 | Casingless food production methods, systems, and associated traveling matable mold shells Systems, methods, and associated devices for casingless production of food products include: (a) providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape;... | 02/27/2007 |
| 7165670 | Food transport routing systems, devices, and guides for food processing systems and related methods Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism a... | 01/23/2007 |
| 7128939 | Pretreatment agent for a fish food The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbon... | 10/31/2006 |
| 7070492 | Automated support member positioning and removing systems and related devices and methods Methods, systems, and associated devices for supplying support members to a product loading station and automatically removing loaded members therefrom include: (a) advancing in serial order and spaced apart relationship, a plurality of elongated support members hav... | 07/04/2006 |
| 7040974 | Casingless food production methods, systems, and associated traveling matable mold shells Systems, methods, and associated devices for casingless production of food products include: (a) providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape;... | 05/09/2006 |
| 7037186 | Machine for tenderising meat morsels It comprises a bench (12) supporting a longitudinal propping floor (1) provided with means to make said meat pieces are intermittently moved forwards along it, at least a tenderizing group (6) provided with sabres (7) uprightly moveable t... | 05/02/2006 |
| 7037542 | Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of production of non-conve... | 05/02/2006 |
| 7033636 | Low cholesterol, functional, animal muscle protein composition and process A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during cooking in the fish or meat. ... | 04/25/2006 |
| 7008657 | Method and apparatus for cooking meat A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored.... | 03/07/2006 |
| 7004307 | Food transport routing systems, devices, and guides for food processing systems and related methods Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism a... | 02/28/2006 |
| 6995242 | Process for producing insoluble and soluble collagen protein products from poultry skins and use thereof A method of extracting and fractionating collagen-rich proteinaceous materials and derivatives from poultry skin tissue and the development of the proteinaceous materials to collagen-based protein ingredients that can function as meat replacer, texturizer, binder/fi... | 02/07/2006 |
| 6916910 | Method and process for the production of collagen preparations from invertebrate marine animals and compositions thereof The present invention relates to a process for the production of marine invertebrate type V telopeptide containing collagen preparations from marine invertebrates, compositions containing preparations, and methods of using these preparations. The collagen preparatio... | 07/12/2005 |
| 6803063 | Photostabilization of dibenzoylmethane derivatives By using 2,4-bis[[4-(2-ethylhexyloxy)-2-hydroxy]phenyl]-6-(4-methoxyphenyl)-1,3,5-triazine, the photostability of dibenzoylmethane derivatives is substantially improved and, indirectly, stabilisation of cinnamic acid esters is also effected, by which means there are... | 10/12/2004 |
| 6800307 | Cooked sausage and method for making the same A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5... | 10/05/2004 |
| 6689403 | Mixture for reddening meat products The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for ... | 02/10/2004 |
| 6685975 | Process for recovering bone and oil from animal byproducts A processing method used for separating bone and oil from marine byproducts in the preparation of an endproduct. The byproducts are ground and then warmed to a relatively low temperature of approximately 70 deg.C. or less. The warmed material is passed to... | 02/03/2004 |
| 6613364 | Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. T... | 09/02/2003 |
| 6524633 | Process and apparatus for preparing pepperoni A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, fol... | 02/25/2003 |
| 6248383 | Agent for improving water binding capacity of meat and method of making The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and heat-sterilized foods, or processed ground meat foods, an improvement... | 06/19/2001 |
| 6242017 | Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorgan... | 06/05/2001 |
| 6228358 | Method of producing fermented milk containing manganese and tea The antioxidation food product of the present invention is produced by fermenting a food product containing bacteria having catalase activity, such as Lactobacillus plantarum, in the presence of a manganese-containing natural material. The antioxidation f... | 05/08/2001 |
| 6221405 | Method of bonding and tenderizing meat The method of bonding and tenderizing separate portions of meat to enhance its value. The method is to applying a suitable bonding compound to separate portions of meat and bonding the portions together in a mold at refrigerated temperatures. Tenderizatio... | 04/24/2001 |
| 6174551 | Process for preparing a nutritional supplement A process for preparing a nutritional supplement includes the steps of mixing animal blood solids, hydrolized poultry feathers and animal offal to create a mixture, adding protease enzyme to the mixture (20), digesting the mixture with protease enzyme (28... | 01/16/2001 |
| 6074856 | Use of sugar beet pulps for making paper or cardboard The use of fermented sugar beet pulp for making paper or cardboard is disclosed as well as a fermented sugar beet pulp composition produced according to a method which comprises the steps of (a) storing the sugar beet pulp under conditions suitable for la... | 06/13/2000 |
| 6063410 | Method and compositions for improved flavor and aroma in fermented meat Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing cultur... | 05/16/2000 |
| 6030649 | Process for treating pre-dried animal meal A process for the treatment of pre-dried animal meal yields products containing small peptides, resulting from combining methods of alkaline liquification and proteolytic enzyme treatment. These peptides are highly suitable for inclusion in animal feeds o... | 02/29/2000 |
| 6004592 | Process for making pepperoni sausage A dry or semi-dry sausage product is provided which includes up to 15% by weight of an added particulate protein component. The added protein component is in addition to the protein present in the meat used in the sausage mixture and serves to improve the... | 12/21/1999 |
| 6001398 | Processed meat product and process for preparing same An edible material made from fish, shellfish, crustacean, poultry or animal meat by adding to 100 parts by weight of said meat 1.0 to 6.0 parts by weight of ethanol and 0.2 to 1.0 part by weight of an alkaline substance and grinding the mixture in a vacuu... | 12/14/1999 |
| 5989601 | Meat product preparation by incorporating fermented meat trimmings and extra fat in a meat piece Prior to incorporating meat trimmings into a meat piece, particles of the trimmings are fermented with bacteria to obtain fermented trim particles for incorporating into a meat piece and fat is added to the trimmings before the trimmings are particulated,... | 11/23/1999 |
| 5942265 | Process and apparatus for preparing pepperoni A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following whi... | 08/24/1999 |
| 5928690 | Process for preparing shaped meat products The use of proteolytic enzymes and heat gelling gums or sodium alginate and/or starches to manufacture pureed meat and/or poultry products from raw meat and/or poultry. The proteolytic enzyme is used to digest the meat and/or poultry proteins upon heating... | 07/27/1999 |
| 5858433 | Process for producing preservable squeezed vegetable juice A process for preparing storable vegetable juice comprising crushing vegetables to extract juice, adding an organic acid to the vegetable juice, and treating this vegetable juice with a weakly basic anion exchange resin on which an organic acid has previo... | 01/12/1999 |
| 5840849 | Blends of collagen type I and collagen type III for food casings Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.... | 11/24/1998 |
| 5827550 | Fermented meat trim and its incorporation in meat Prior to incorporating meat trimmings into a meat piece, the trimmings are inoculated with starter culture and fermented with the bacteria from the culture to obtain fermented meat trim particles and then frozen for incorporation into a meat piece.... | 10/27/1998 |
| 5759598 | Fermented food product for animals A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and pasteurizing the aqueous emulsion so that collagen is extracted ... | 06/02/1998 |
| 5739006 | Process of feeding juvenile fish with astaxanthin-containing zooplankton The present invention relates to astaxanthin-containing zooplankton such as Brachionus pricatilis obtained by culturing, a method for culturing the zooplankton in a liquid containing astaxanthin and a method for breeding fry fish by feeding the above asta... | 04/14/1998 |
