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Patent Searching and Data


Matches 451 - 500 out of 5,646

Document Document Title
WO/2006/078868
The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent m...  
WO/2006/071215
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise (I) contacting exterior surfaces of the live animal at least once when the animal is en route to being...  
WO/2006/071224
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise: I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed...  
WO/2006/068499
Method for drying of entire portion pieces of fish or meat or portion pieces of minced fish or forcemeat. The portion pieces are dried in at least one first step at atmospheric pressure and a first temperature lower than the initial free...  
WO/2006/066900
A wetting agent which does not present an overall sweet taste, and processes for making and using it. The /wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingr...  
WO/2006/063428
The methods and compositions of the present invention involve the use of Carnobacterium maltaromaticum strains (previously known as C. piscicola) or associated fermentate or bacteriocin compositions to treat foods, such as fresh or proce...  
WO/2006/064520
Stable concentrated emulsions of monocaprin in water are provided which are microbicidal upon dilution and can be used for disinfection of foodborne bacteria, such as campylobacter species, and other pathogenic and spoilage bacteria in a...  
WO/2006/058469
A process for producing quick-frozen burdocks includes soaking them in disinfectant liquid to kill bacteria, peeling the skin, cutting them into blocks, soaking in color-protecting liquid for maintaining color, soaking in disinfectant li...  
WO/2006/057662
A bakery tray having a central region comprising at least one orifice having attached fingers that provide support for holding an article placed in the orifice. In one embodiment, the tray is made of a paper, such as paperboard or corrug...  
WO/2006/053472
An process for food preservation comprises the following steps: placing the food into vacuum chamber, vacuumizing the chamber to 10,000-­3,000 Pa, injecting free radical of hydroxyl anion, and keeping vacuumizing until 8,000-800 Pa, the...  
WO/2006/055881
Meat is treated in a confined space to tenderize the meat and /or kill bacteria in or on the meat, the confined space being either evacuated to remove any air bubbles, or flushed with an oxygen-free and non-toxic gas to flush away any ai...  
WO/2006/051420
Provided is an antibacterial aqueous solution comprising a phosphate, a citrate, and a silicate; a method of controlling bacterial contamination and/or growth in food substance; a method of prohibiting the formation of, and/or facilitati...  
WO/2006/048479
The invention relates to an automated ham-processing method, which is performed prior to curing in a drying chamber, and to a ham processing installation. The inventive method comprises a series of steps consisting in preparing the piece...  
WO/2006/049947
Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain product...  
WO/2006/047129
A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a bri...  
WO/2006/045792
Alkaline earth phosphates are used in order to improve the degree of whiteness of surimi and surimi products.  
WO/2006/043297
A method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the phases sprinkling the outer surface with caramel and spices and allowing the obtained prepared meat produ...  
WO/2006/043297
A method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the phases sprinkling the outer surface with caramel and spices and allowing the obtained prepared meat produ...  
WO/2006/043834
A method of processing and distributing perishable food products, including the steps of processing the primals and storing in a central location until ordered, a method of containerization of meat products including compression and stor...  
WO/2006/041322
A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of maintaining said cut of meat at a temperature within a temperature range as close to freezing as possible w...  
WO/2006/041323
Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow...  
WO/2006/040973
[PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from the deterioration in qualities such as app...  
WO/2006/041429
A non-human tissue engineered meat product and a method for producing such meat product are disclosed. The meat product comprises muscle cells that are grown ex vivo and is used for food consumption. The muscle cells may be grown and att...  
WO/2006/039372
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO/2006/032646
The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w...  
WO/2006/024901
The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide,...  
WO/2006/021587
The invention relates to the use of glycine and/or (earth) alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols as antibacterial agent against the gram-negative bacterial patogens Escherichia Coli, Enter...  
WO/2006/021369
The invention relates to a method for optimally aging and drying spreadable raw sausages, such as onion-flavored ground meat sausage, sandwich sausage or well-aged, solid products made from meat and provided in a casing or a packaging, b...  
WO/2006/021589
The invention relates to the combined use of glycine and/or glycine derivative and lactate and/or (di) acetate salts, as antibacterial agent against Listeria bacteria in food and drink products.  
WO/2006/023663
A method and apparatus for tenderizing meat is disclosed. Fluid may be injected into a portion of a carcass coinciding with the cut of meat desired for tenderization. The injection site maybe sterilized before or during injection of the ...  
WO/2006/022799
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...  
WO/2006/022799
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...  
WO/2006/021588
The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia CoIi, Salmonella, and Campylobacter . Preferabl...  
WO/2006/019310
There is disclosed a process for tenderizing meat through the addition of sugar.  
WO/2006/019687
An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate (40) that is divided into two or more sections by one or more walls (70). A different s...  
WO/2006/010043
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet.  
WO/2006/010042
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet. According to one embod...  
WO/2006/004821
A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere in...  
WO/2005/122795
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...  
WO/2005/122774
Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an en...  
WO/2005/123196
A self-venting microwaveable pouch, a food product, and a method of preparing a food product utilizing a rupturable or vent seal that is formed in the pouch and along an aperture formed by the pouch. Multiple pouch products can be stored...  
WO/2005/117599
The invention relates to a method of improving the ripening of a fermented food product. The inventive method comprises: the selection of micro-organisms that can overproduce a keto acid in a significant quantity, the weakening of same, ...  
WO/2005/115167
The present invention provides a fluid tight package containing one or more wooden cooking planks that have absorbed a hydrating liquid. A wooden cooking plank can be removed from the fluid tight package and used to prepare smoked foods ...  
WO/2005/113236
Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also dis...  
WO/2005/108544
A method includes sealing a meat product (12) into a container (11). The method then includes releasing carbon dioxide gas from a source (15) contained inside the container (11) to maintain a carbon dioxide gas presence in the atmosphere...  
WO/2005/104878
The present invention provides an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.  
WO/2005/102077
[PROBLEMS] There has been no method of harvesting plants such as vegetables, fruits and flowers and animals, disassembling the same and then keeping the freshness thereof at ordinary temperature. For storing plants and animals, therefore...  
WO/2005/102866
A method of producing tinned coffee is described in which coffee granules (20) are held within a receptacle (16) attached to an end cap (36) of a container (12). The receptacle (16) is provided with a filter (22) to enable a water, sugar...  
WO/2005/102063
A method for treating a product suitable for human consumption, in particular a meat product, such as for example slaughtered poultry or parts thereof, in which method: - a large number of products are successively supplied, optionally i...  
WO/2005/100614
The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food ma...  

Matches 451 - 500 out of 5,646