| Document |
Document Title |
|
WO/2016/173272A1 |
Disclosed is a method for dipping and freezing tuna using a low salt penetration amount of CaCl2, characterized in that after the tuna is quickly cut into blocks and treated under sterile conditions, and immediately placed into the CaCl2...
|
|
WO/2016/175633A1 |
The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a ste...
|
|
WO/2016/170550A1 |
The invention provides a method and an apparatus for bringing fish to and under-cooled state. The invention provides an improved method where fish is brought to an under-cooled state by a sub-chilling process before processing, which pro...
|
|
WO/2016/162567A1 |
The invention relates to a device for heating foodstuffs that are encased in a sheath, comprising at least two axially-parallel cylindrical electrodes that are spaced apart, can rotate in the same direction, and make contact with the con...
|
|
WO/2016/158527A1 |
Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclose...
|
|
WO/2016/159781A1 |
The invention relates to a method of altering the temperature of an animal carcass, the method comprising inserting an elongate device into the gastrointestinal tract of the carcass, and injecting a heat transfer medium into the elongate...
|
|
WO/2016/154693A1 |
The present invention relates to a method for preserving freshwater fish, such as tilapia, spotted sorubim, tambaqui, the tambacu hybrid fish and other commercially acceptable species, presented as a solid pack with various flavour versi...
|
|
WO/2016/154114A1 |
A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load ...
|
|
WO/2016/151335A1 |
A method of decontaminating a poultry carcass (10) comprises, after a defeathering stage (5), but before an eviscerating stage (6), decontaminating a carcass by immersing the carcass in water heated in the range of 60 to 90°C for less t...
|
|
WO/2016/147626A1 |
The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provid...
|
|
WO/2016/143661A1 |
The purpose of the present invention is to provide a food package with which it is possible to reduce the amount of drip that occurs. This food package is obtained by vacuum packaging meat using a packaging material comprising a film, fo...
|
|
WO/2016/139244A1 |
The invention relates to a method for defrosting frozen food products initially present in the form of individually frozen products (IQF) or in the form of at least one block of food products agglomerated inside the enclosure of a mixer ...
|
|
WO/2016/140780A1 |
Materials are provided that combine certain antimicrobial compositions with substrates to provide materials suitable for the packaging of food products, such as meat products. In one aspect, the present invention provides a material suit...
|
|
WO/2016/140781A1 |
Materials are provided that combine certain antimicrobial compositions with substrates to provide materials suitable for the packaging of food products, such as meat products. In one aspect, the present invention provides a material suit...
|
|
WO/2016/128508A1 |
The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, an...
|
|
WO/2016/128556A1 |
There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: a) heating the sealed...
|
|
WO/2016/130990A1 |
The present invention provides methods of reducing microbial population on a meat product during processing comprising contacting the meat product with a composition, wherein the composition comprises: (a)carvacrol and/or extract from or...
|
|
WO/2016/124301A1 |
Food such as meat products should be safe to the consumers and therefore the growth of pathogenic bacteria within or at such food products should be limited or avoided. The invention relates to a method and a system for decontamination t...
|
|
WO/2016/125015A1 |
A composition includes Punica extract and a Lamiaceae extract, wherein a majority of the volatile oil components have been removed from the Lamiaceae extract. A method for applying the composition to a food which includes but is not limi...
|
|
WO/2016/123716A1 |
The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food pr...
|
|
WO/2016/122296A1 |
The invention relates to a the design of a nanostructured edible biofilm for application to cattle meat. The method comprises the application of a first adhesion-promoting layer and a second antibacterial layer, both layers being individ...
|
|
WO/2016/117990A1 |
The invention relates to a system and method for automatic control and safety for a device for sterilising carcasses. The method comprises the steps of introducing the products, sterilising and removing the products from the device. The ...
|
|
WO/2016/117994A1 |
The invention relates to a device for the sterilisation of meat carcasses, formed by two sterilisation systems, the first comprising the calculated exposure of the meat carcass to ultraviolet radiation in order to eliminate 99% of the ba...
|
|
WO/2016/111369A1 |
The present invention addresses the problem of providing a motive power transmission device which has a relatively simple structure and which can operate a bicycle or the like with a light force. This motive power transmission device inc...
|
|
WO/2016/104421A1 |
This food preservation method uses a food film (34A), (34B) to preserve food. The food film (34A), (34B) has a surface with a plurality of projections (34Ap), (34Bp), and the projections (34Ap), (34Bp) have a two-dimensional size in the ...
|
|
WO/2016/102852A1 |
The invention relates to a smoke-diffusing accessory (1) designed to function with a barbecue (2), the smoke-diffusing accessory (1) forming a container (5) that can contain smoke-generating materials, characterized in that the smoke-dif...
|
|
WO/2016/099250A1 |
The lactobacilli used in this invention have been isolated from traditional and fermented meat products and from material of plant origin from the central tableland of Mexico. Of a total of 60 strains of lactobacilli, 7 were selected for...
|
|
WO/2016/094359A1 |
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork. In particular, the compositions and methods reduce light-induced discoloration.
|
|
WO/2016/090387A2 |
A raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton. The slice of raw lobster tail m...
|
|
WO/2016/087866A1 |
Methods of reducing surface microbial contamination of a poultry carcass comprising subjecting the poultry carcass which has previously been scalded and de-feathered to hot water of between 50ºC and 95ºC for between 1 second and 120 se...
|
|
WO/2016/082053A1 |
The main purpose of this technology is the development of films made from polymer material with antioxidant and antimicrobial activity, which technology is intended for the packaging transformation sector, for use in agri-food and pharma...
|
|
WO/2016/083250A1 |
The present invention relates to a brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product, wherein brine which does not end up in the product is collecte...
|
|
WO/2016/081716A1 |
Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and...
|
|
WO/2016/064608A1 |
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium...
|
|
WO/2016/060562A1 |
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a ...
|
|
WO/2016/056904A1 |
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of ca...
|
|
WO/2016/055638A2 |
A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids releas...
|
|
WO/2016/049678A1 |
The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifyi...
|
|
WO/2016/047765A1 |
[Problem] To provide a dry animal food product to be reconstituted with water before eating, wherein said dry animal food product can be manufactured by an inexpensive evaporation-drying method, has a favorable size and appearance, can b...
|
|
WO/2016/044423A1 |
Provided are food products that have meat-like structure, texture, and proper-ties, and that comprise substantial amounts of microbial biomass. Also provided are methods and processes for producing such food products.
|
|
WO/2016/040170A1 |
A control system for monitoring an antimicrobial application system may include a controller having a monitoring program including an operations unit and an interface unit. The operations unit may include a sensor module operatively coup...
|
|
WO/2016/040738A1 |
The present disclosure is directed to antimicrobial compositions comprising a hypochlorite salt, a copper (II) salt, and an optionally acid that is an inorganic acid, an organic acid, or a combination thereof, and optionally a buffering ...
|
|
WO/2016/040269A1 |
Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a ...
|
|
WO/2016/036244A1 |
The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a co...
|
|
WO/2016/036717A1 |
A food product including a combination of ingredients comprising 70- 80 wt~% solid components and less than 30 wt-% water, The solid components can include IQF, dehydrated components, pureed components, and whole, shredded, crumbled or d...
|
|
WO/2016/033659A1 |
The present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non...
|
|
WO/2016/033558A1 |
The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous ...
|
|
WO/2016/013035A1 |
Improved rapid rehydration method of dried vegetable and animal products for canned food industry. This procedure is characterized as the regeneration phase in which the dried product is immersed into water at high hydrostatic pressure a...
|
|
WO/2016/008225A1 |
A synergistic sterilizing and preserving method for fresh meat with high voltage field plasma and nano photocatalysis is disclosed herein, and it belongs to the technical field of cold sterilization of food package. The method is mixing ...
|
|
WO/2016/005319A1 |
A facility (10) for thawing or tempering frozen food products, comprising: A chamber (12) for receiving the products to be thawed or tempered, a fan means (60), in particular directed horizontally or vertically, for establishing a forced...
|
