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WO/2005/013702 |
A method for the treatment of fresh meat in intermediate storage is de-scribed comprising the steps of storing the fresh meat for a predetermined time in a chamber closable in an air-tight manner, thereby building an atmosphere containin...
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WO/2005/012422 |
A vinylidene chloride resin film formed from a resin composition which comprises 100 pts.wt. of a vinylidene chloride resin and 0.05 to 1.5 pts.wt. of an ester of a C19-25 fatty acid ingredient with a polyglycerol ingredient; a casing fo...
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WO/2005/011390 |
The invention relates to a composition which comprises component (1) and at least one of components (2), (3) and (4): (1) a completely water-soluble antioxidant which is a Labiatae tissue extract containing sodium rosmarinate; (2) ascorb...
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WO/2005/009137 |
The invention is directed to a process for treating meat to achieve higher yield, without negatively affecting the appearance of the meat. The process comprises the steps of 1) treating the meat, preferably by injection, with a higher pH...
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WO/2005/007532 |
A frozen food tray for thawing a frozen food, e.g. a frozen sushi on the tray appropriately, a frozen food package and a frozen sushi package employing the tray, and a method for thawing a frozen sushi in the package. The tray (1) for a ...
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WO/2005/006889 |
A method of providing grill marks on a food product is disclosed. A food colorant is applied to a surface of a foodstuff in a predetermined pattern. The pattern typically is undetectable until the foodstuff is heated or cooked, at which ...
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WO/2005/004612 |
An eviscerated poultry carcass is subjected to inside-outside washing (IOBW) with a microbiocidal composition which is (a) water having a microbiocidally-effective bromine residual derived from an N,N'-bromochloro-5,5-dialkylhydantoin; o...
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WO/2005/004614 |
An opened eviscerated carcass is subjected to inside-outside washing (IOBW) with water treated with at least one 1,3-dibromo-5,5-dialkylhydantoin (DBDAH). Preferably, water treated with at least one DBDAH is brought into contact with a d...
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WO/2005/004613 |
An apparatus (1) for automatically controlling salting and/or seasoning of salt/seasoned meat, having a number of measuring devices (5, 6, 7, 25, 26, 27) for measuring a number of characteristic parameters (PMI) of the salt/seasoned meat...
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WO/2005/002848 |
The invention relates to a smoke and steam-permeable food casing based on an aliphatic polymer and/or aliphatic copolyamide. Said casing is impregnated with liquid smoke on the side facing the food item.
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WO/2005/000030 |
Disclosed is a method for reducing the microbial contamination in products, such as a case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria mon...
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WO/2005/000029 |
Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilli...
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WO/2004/112490 |
Various methods useful in connection with catching and freezing fish are disclosed. Also disclosed is an immersion freezer. In preferred embodiments, fish or other items to be frozen are immersed in a cooling medium. The cooling medium c...
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WO/2004/112516 |
The compositions and methods of the present invention involve the use of carnobacterium piscicola bacteria and/or their fermentate products to treat foods, such as fresh and processed meat products.
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WO/2004/107882 |
The invention can be used for producing piquant dried meat products. Task of the invention is to extend the assortment of piquant non-smoked meat products produced from various types of raw meat having good organoleptical characteristics...
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WO/2004/103095 |
The invention relates to a method for the maturing and transformation of meat products, for example sausages, which makes it possible to reduce the loss in weight which occurs during maturing of the product and also to shorten the maturi...
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WO/2004/103081 |
A packaging system and method of the same designed to extend the shelf-life of meat cuts comprising an activated oxygen scavenger and an absorbent pad, based on an iron chemical system. operatively positioned onto a tray. One or more tra...
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WO/2004/101020 |
A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or...
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WO/2004/098300 |
The invention relates to a seafood product processing installation which is intended, in particular, for the processing of prawn- or lobster-type shellfish using at least one suitable processing liquid. The inventive installation compris...
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WO/2004/093554 |
Methods are disclosed for processing fresh perishable products to assure freedom from pathogens and chemical residue from the point just following harvest to the point of delivery to a retail site and later. The methods provide an improv...
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WO/2004/091303 |
The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at ambient or refrigeration temperatures.
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WO/2004/086884 |
A modifier for meat which comprises an oil-in-water type emulsion comprising (J) water and a preservative comprising (A) 10 to 60 parts by weight of an animal fat, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of...
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WO/2004/084652 |
A process for producing a vegetable puree, comprising the sequential steps of: a)crushing, chopping or slicing the vegetable into pieces of 1 to 30 mm; b) blanching the vegetable pieces at a temperature of 60 to 90°C; c) contacted the b...
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WO/2004/083252 |
] An acidic composition of one or more organic acids blended with an acidulant. The acidulant may be a low pH solution of sparingly-soluble Group IIAcomplexes ('AGIIS'), a highly acidic metalated organic acid ('HAMO'), a highly acidic me...
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WO/2004/082407 |
The invention provides an aqueous composition comprising a dissolved polyene fungicide and a solubilizer, wherein at least 100 ppm of polyene fungicide is present as dissolved polyene fungicide. The aqueous compositions of the invention ...
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WO/2004/080189 |
A method comprising rapidly cooling meat by exposure to a rapid cooling temperature of no more than about -10°C for sufficient time to provide a frozen crust on the meat and chilling the resultant crust-frozen meat by exposure of said c...
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WO/2004/080804 |
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...
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WO/2004/080800 |
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...
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WO/2004/080211 |
It is intended to provide a method of sterilizing a poultry meat which comprises, in the process of producing a poultry meat by slaughtering a bird, bringing the poultry meat into contact with an aqueous hinokitiol solution.
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WO/2004/080188 |
The invention provides methods comprising applying an aqueous solution comprising a reducing agent to meat disinfected with an oxidizing germicide, wherein application of the aqueous solution to the meat reduces meat discoloration caused...
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WO/2004/080801 |
Packages made from multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, packages made from multilayer structures are provided wherein the multilayer structures have sufficient ri...
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WO/2004/080803 |
Multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, multilayer structures are provided that have sufficient rigidity, strength, tear resistance and puncture resistance to contai...
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WO/2004/077954 |
Disclosed is an antimicrobial solution for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The aqueous solution includes effective amounts of a combination of at least two quaternary ammo...
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WO/2004/077965 |
The invention relates to the preparation of smoked products such as fish, meat, charcuterie products and similar. The inventive method is characterised in that it essentially comprises at least one flavouring step consisting in providing...
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WO/2004/077966 |
The invention relates to the production of smoke for flavouring agri-food products. The inventive method is characterised in that it essentially comprises the following steps consisting in: introducing the organic material to be pyrolyse...
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WO/2004/075638 |
The invention relates to a method and means which are used to obtain a multi-layer arrangement of a tubular net (6) which is first positioned on a transfer tube (3). According to the invention, a toothed loader (5) is used to slide the n...
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WO/2004/075641 |
An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient ...
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WO/2004/075639 |
The invention relates to a method of processing fish. The method includes the penetration of the fish being processed with a treatment gas that serves to enhance the preservative qualities and/or other qualities of the fish. The method i...
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WO/2004/075637 |
The invention relates to a method of freezing prawn- or lobster-type seafood products, which can be used to produce frozen blocks of products in packaging that is suitable for the storage, transport and/or sales display thereof. In order...
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WO/2004/073422 |
Process for producing a treated meat product for storage or consumption. The meat is treated with sugar in the form of granules or powder. Then the meat is palced in an airtight container which is evacuated. The negative pressure is in t...
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WO/2004/071220 |
The invention relates to a continuous thermal process for treating a flow comprising coarse food particles and a transport fluid, wherein the food particles, moving freely and with a volume percentage of 20-60% based on the total flow, a...
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WO/2004/071936 |
A machine for injecting liquids is disclosed including use of at least one air pump (32) in fluid communication with at least one injection head (34) having apertures (48) for nozzles (42). High-pressure injectate flows from the air pump...
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WO/2004/071201 |
The invention relates to a tubular food casing on the basis of regenerated cellulose which is impregnated with smoke flavor. The L* value (determined by CIE LAB method) of the casing is reduced by not more than 5 owing to the impregnatio...
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WO/2004/071202 |
A process is described for manufacture of a protein hydrolysate from fish, and also usages of the mentioned hydrolysate to improve characteristics of the meat quality in products.
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WO/2004/068955 |
The invention relates to a preparation method for preserving cooked fish-based food products. The invention comprises the following successive steps consisting in: filleting, washing and piercing the products; subsequently, curing the fi...
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WO/2004/066944 |
Long term exposure to volatile organic components (VOCs) has been linked to chronic diseases, conditions and symptoms such as diseases of the blood vessels, heart and/or lung: psychiatric disorders, diseases of the nervous system and gen...
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WO/2004/066741 |
A method of preparing a dehydrated, heat-treated, shelf stable meat protein product comprising the steps of: heat-treating a source of meat protein resulting in an original weight after heat-treating; dehydrating the source of meat prote...
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WO/2004/064873 |
A disinfection system is disclosed. A first conveyor (23) passes workpieces (22) through a first UV radiation unit (14) for partial disinfection and then passes the workpieces (22) to a static inverter (16) that inverts the workpieces (2...
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WO/2004/062388 |
Compositions and methods useful for reducing or eliminating the presence of pathogens in meat and meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to...
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WO/2004/060071 |
The present invention provides an apparatus and method of injecting a brine solutions from different reservoirs (24A, 24B, 24C) into a meat product. The process includes the step of providing high concentration brine to a brine reservoir...
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