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| Number | Title | Issue Date |
| 4574087 | Portion pre-sliced roast beef product and process A uniform, portion pre-sliced roast beef product is made without objectionable loss of original muscle and fiber by: trimming a primal cut of beef; vacuum tumbling with water to soften and extract protein binder; forming and placing into a shape-determini... | 03/04/1986 |
| 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 |
| 4258068 | Process for production of a restructured fresh meat product A process for restructuring meat wherein chunked and wafer sliced meats are blended to promote release of natural binding proteins. The blended meats are formed into log shapes for freezing and tempering, and then pressed into shape and sliced into steaks... | 03/24/1981 |
| 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 |
| 4088793 | Control of nitrosamine formation in nitrite cured meat Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usuall... | 05/09/1978 |
| 3997672 | Bacon processed product A process for preparing a bacon product by grinding the small pieces of pork belly into an emulsion and, adding a cure mixture. The emulsion is then cured for a predetermined period and thereafter placed into molds and slowly cooked at varying temperature... | 12/14/1976 |
| 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 |
| 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 |
| 3934050 | Process for the manufacture of a cooked fibrous restructured meat product Meat comminute is converted into a cooked restructured meat having a surface that is grained, resembling that of slices cut in the direction of the muscle fibres from cooked meat of good quality.... | 01/20/1976 |
