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| Number | Title | Issue Date |
| 7244459 | Shock wave treatment of meat A system for treating meat by the application of a shock wave to the meat while the meat is in contact with a diaphragm which is substantially transparent to the shockwave, confines the meat within a tunnel. In addition, the diaphragm and shock wave generating chamb... | 07/17/2007 |
| 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 |
| 6426104 | Bacon trimmer A bacon trimmer for trimming cooked bacon slices into substantially uniform lengths comprises: a housing, a transfer comb mounted on the housing, a device mounted on said housing for transferring the cooked bacon slices from a continuous conveyor belt car... | 07/30/2002 |
| 6326039 | Skinless sausage or frankfurter manufacturing method and apparatus utilizing reusable deformable support In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the ... | 12/04/2001 |
| 6322832 | Manufacturing method and apparatus utilizing reusable deformable support In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through an at least partially microwave-transparent tube whose internal diamete... | 11/27/2001 |
| 6261625 | Stabilization of microwave heated foods A microwave cookable or reheatable food material including a substrate foodstuff impregnated with a stabilizer composition adapted to increase in viscosity when irradiated in a microwave oven, and a method of stabilising a microwave cookable or reheatable... | 07/17/2001 |
| 6054154 | Method for coating a whole meat muscle product with a powdered mixture Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat musc... | 04/25/2000 |
| 5958487 | Process for producing a lumpy meat product Process for producing a meat product, such as an animal food, particularly for domestic pets or the like, comprising substantially lumpy meat material on the one hand and a substantially liquid gravy on the other and which is filled into a container, such... | 09/28/1999 |
| 5783242 | Method for treating foodstuffs A method of treating poultry carcasses to reduce the population of contaminating organisms in preparation for consumption includes treating the poultry carcasses with a disinfectant. Suitable disinfectants include ozone and ozone disssolved in water.... | 07/21/1998 |
| 4960599 | Cold particle suspension and injection process for meat A process for injecting a cold particle suspension consisting of trim from like meat and a brine solution into relatively warm, raw meat muscle thereby increasing the weight of said untreated meat with no flavor loss.... | 10/02/1990 |
| 4372981 | Method of smoking food products A method of smoking meat or other food products wherein a high voltage electric field is utilized to cause particles of smoke to be drawn to the food product being smoked.... | 02/08/1983 |
| 4371554 | Method of making skinless sausage using reusable porous polytetrafluoroethylene casing A reusable tubular casing is made of porous polytetrafluoroethylene (PTFE) membrane for the production of caseless (skinless) parboil or raw sausages. The membrane has a microstructure comprising PTFE nodes connected by PTFE fibrils with a porosity of abo... | 02/01/1983 |
| 4353929 | Radiation and electric current cooking of meat Cooking apparatus and method for preparing meats to suit individual tastes of different consumers. The meat is subjected to electric current heating to cook the meat and to radiant broiling to char its surface. The cooking current passing through the meat... | 10/12/1982 |
| 4343821 | Process for preparing meat products having reduced shrinkage A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prep... | 08/10/1982 |
| 4343822 | Process for preparing cooked meat products having reduced shrinkage after refrigeration A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct... | 08/10/1982 |
| 4340994 | Apparatus and method for producing simulated cuts of meat A coextrusion apparatus and method for producing simulated cuts of meat from fat and lean meat is improved by providing in the apparatus, means for the controlled heating of parts of the discharge structure leading from the coextrusion die or of the die s... | 07/27/1982 |
| 4286088 | Process for preparing 7-aminocephalosporins 7-Aminocephalosporin of the formula: ##STR1## wherein R2 is 3-oxobutyryloxy group, 1-methyl-1H-tetrazol-5-ylthio group or 1-(2-dimethylaminoethyl)-1H-tetrazol-5-ylthio group, or its salt is prepared by first protecting the carboxyl group a... | 08/25/1981 |
| 4276313 | Process for preparing meat products having reduced shrinkage Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until ... | 06/30/1981 |
| 4264631 | Process for preparing ground meat A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and... | 04/28/1981 |
| 4264632 | Process for preparing ground meat A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, ... | 04/28/1981 |
| 4196221 | Method and equipment for processing food products A method and equipment for processing food products by spraying with water in an electrical field are provided. The method and equipment are especially suitable for scalding and/or chilling of poultry.... | 04/01/1980 |
| 4054672 | Preparation of frozen and defrosted foods Frozen foodstuffs are defrosted under an atmospheric pressure between about 2 atm. and 5 atm. using a liquid or gaseous environment at a defrosting temperature, thereby retaining the cellular structure, texture and appearance of the foodstuffs during defr... | 10/18/1977 |
| 4018906 | Method of aligning a protein slurry with a magnetic field to produce a protein food product The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of... | 04/19/1977 |
| 4013811 | Laminated anode A laminated anode including a layer of sacrificial metal and a layer of impermeable material. The laminated anode is utilized to protect a metal mold from corrosion where the mold is used for processing a corrosive meat material.... | 03/22/1977 |
| 4008754 | Process for the conservation of isolated organs and the like Organs or parts of organs are conserved by being rinsed with an inert gas or mixture until they are free of water and blood. Their vascular systems are filled at slight excess pressure of an inert gas or gas mixture, and finally the organs or parts are co... | 02/22/1977 |
