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| Number | Title | Issue Date |
| 8137732 | Flavor infusion device for roasting poultry A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a hor... | 03/20/2012 |
| 7981459 | Cooking apparatus A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking ... | 07/19/2011 |
| 7435437 | Production of foodstuffs with a filling A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the cavity of the first foodstuff part while frozen. Finally a second froz... | 10/14/2008 |
| 7354616 | Modified oilseed material with a high gel strength Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as processed meat products. The modified oil... | 04/08/2008 |
| 7332188 | Animal chew containing fermented soyfood The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nu... | 02/19/2008 |
| 7288274 | Method for cleaning poultry An apparatus (10) for washing eviscerated poultry carcasses (12) has a housing (11), a conveyor (15a) for moving the shackled poultry carcasses through the housing. A guide bar (24) tilts the poultry carcasses (12) fr... | 10/30/2007 |
| 7270841 | Process for treating the surface of fresh meat The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixt... | 09/18/2007 |
| 7217437 | Method and installation for cooling slaughtered poultry The invention relates to a method for cooling slaughtered poultry, including the steps of: positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and transporting the positioned poultry t... | 05/15/2007 |
| 7182966 | Microbiological control in poultry processing In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, es... | 02/27/2007 |
| 7175517 | Semi-boneless poultry product The present invention relates to a semi-boneless poultry product and a method of making thereof wherein bones of a poultry carcass are removed and the remaining meat portion of the carcass forms an integral butchered cut that can be stitched closed and trussed, wrap... | 02/13/2007 |
| 7163707 | Food product and process for reducing oil and fat content in cooked food A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mix... | 01/16/2007 |
| 7160567 | Process for retaining moisture in cooked food with a peptide A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived... | 01/09/2007 |
| 7144596 | Apparatus for cooking meat and methods of cooking same An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls... | 12/05/2006 |
| 7134958 | Method of making bird wing and breast products and products made in accordance with the method A method of cutting a whole bird to form bird meat products comprises: removing a portion of each of the wings of the bird including the wing tip sections and the center, two bone sections; removing both of the breasts and the drumettes of the wings from the remaind... | 11/14/2006 |
| 7135202 | Method of vacuum tumbling for processing meat The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine s... | 11/14/2006 |
| 7128937 | Method of preserving meat of slaughtered poultry or parts thereof In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of... | 10/31/2006 |
| 7108882 | Surface treatment of animal tissue A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a... | 09/19/2006 |
| 7074442 | Ground meat products including meat from spent egg-laying hens A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef. ... | 07/11/2006 |
| 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 |
| 7001894 | Blood flow improvers and thrombosis preventives or remedies Glucosamine salts and derivatives are effective for the improvement of blood flow, and hence, for the prevention and/or treatment of diseases caused by blood flow disturbances, such as thrombosis. Use of glucosamine salts or glucosamine derivatives as active ingredi... | 02/21/2006 |
| 6968705 | Method and plant for cooling fluids by direct contact with liquefied gases A method and apparatus for cooling a fluid in the liquid state, possibly also containing solid elements, comprising feeding said fluid into a containing member for said fluid and also feeding into said member a cooling fluid in the liquid state, such as a liquefied ... | 11/29/2005 |
| 6955831 | Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human animal diets or human foods comprising the steps of: providing a sour... | 10/18/2005 |
| 6939573 | Method and apparatus for evacuating pockets of injected fluid in meat products A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a fluid injection station on the machine for injecting fluid into a meat pr... | 09/06/2005 |
| 6939217 | Method of preparing a bird for grilling and resulting bird product A method for preparing a whole bird for grilling comprises removing the tips from each of the wings of the bird and cutting a notch into each of the joints of each of the wings of the bird. The backbone and attached neck are removed from the bird by cutting along bo... | 09/06/2005 |
| 6929541 | Method for making a fowl wing cut and the resultant product The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fo... | 08/16/2005 |
| 6921326 | Poultry breast meat apportioning method A method for apportioning larger poultry breast wherein two primary meat products are produced by cutting predetermined cutlet shapes from the rearward one half of each breast half. Additionally cut are two or more preparative secondary meat products from the thicke... | 07/26/2005 |
| 6916497 | Health chew toy A vitamin and/or mineral and/or herbal enriched molded animal chew toy. The vitamins, minerals and/or herbal additives are incorporated into the molded chew toy under conditions that minimize thermal degradation of such additives. Suitable resins include starch, cas... | 07/12/2005 |
| 6855364 | Process for retaining moisture in cooked animal muscle A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic prot... | 02/15/2005 |
| 6844424 | Method for obtaining avian biological products This invention provides a method for separating and extracting biological products of avian origin. The method allows for the production of avian cartilages and of active ingredients which can be extracted from the cartilages thus obtained. ... | 01/18/2005 |
| 6830773 | Protein supplemented processed meat composition Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least abo... | 12/14/2004 |
| 6780449 | Process for preparing vacuum tumbled food products Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise f... | 08/24/2004 |
| 6767546 | Use of echinacea as a feed additive to enhance protection against coccidiosis Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea purpurea in amounts of about 0.1% to 0.5% administered for about two ... | 07/27/2004 |
| 6663908 | Process for producing dried meat A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the ... | 12/16/2003 |
| 6638548 | Calcium phosphate from hatchery by-product A method of preparing particulate calcium phosphate animal feed minerals and useful carbon dioxide by coreacting calcareous proteinacious by-products recovered from poultry hatcheries with phosphoric acid. Aqueous hatchery by-product containing protein an... | 10/28/2003 |
| 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 |
| 6569482 | Method for surface treating animal tissue A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath pr... | 05/27/2003 |
| 6534104 | Use of modified ingredients and feed to improve performance and/or utilization of animals A method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals. An animal feed and method for preparing an animal feed. An enhanced method for preparing an animal feed and an enhanced animal feed. This invention ... | 03/18/2003 |
| 6503551 | Method for roasting fowl A method for roasting a fowl utilizing a wire frame for supporting a beverage can in an upright position, the can having at least one top opening and containing a desired flavored beverage. The beverage can is fitted into the frame, opened, and inserted i... | 01/07/2003 |
| 6488972 | Hermetically sealed package, and method and machine for manufacturing it A hermetically sealed package comprises an substantially rigid base(3; 22), preferably a tray, a product (2; 23) to be packaged, which in a preferred embodiment is higher than the tray side walls (5), supported on the tray (3; 22), and a stretch film (8; ... | 12/03/2002 |
| 6458398 | Cold water disinfection of foods The invention includes a method of reducing the microbial population on food in a container. The method generally involves the application of both a surfactant and ozone containing wash liquor to the food. The method includes introducing a wash liquor int... | 10/01/2002 |
