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Patent Searching and Data


Matches 701 - 750 out of 11,360

Document Document Title
WO/2005/034640A1
The invention provides compositions and methods for treating raw meat to prevent bacterial growth, including Clostridium perfringens and Listeria, on or in the meat. The compositions of the invention are applied to the surface of the mea...  
WO/2005/032272A2
[PROBLEMS] To provide a method of producing a frozen food whereby fragile parts in frozen fishes (for example, prawn caudal appendage, blue crab appendage or fish tail fin) can be effectively blocked and the frozen fish can be easily tha...  
WO/2005/032263A1
A process for producing dried fish, characterized by comprising thoroughly boiling or steaming a raw fish for dried fish, then disintegrating the meat flesh portion of the thoroughly boiled or steamed fish, with the surface of intermuscu...  
WO/2005/032283A1
A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also discl...  
WO2004071936A3
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...  
WO/2005/032264A1
A method for the preparation of frozen fish mass of white fish is described, suitable for use as strating material for the fish product industry, wherein the fish material provides improved binding and consistency forming properties thro...  
WO/2005/032265A1
The invention relates to a method of preserving live shellfish using a modified atmosphere which is rich in oxygen and which contains a second main nitrogen component, such as to preserve the live bivalve shellfish and safeguard the qual...  
WO/2005/029959A1
The invention relates to a preservative for an algae product, wherein the preservative includes peroxyacetic acid. The invention further relates to a preservative for an agricultural product, wherein the preservative includes peroxyaceti...  
WO/2005/029975A1
The invention relates to a moisture -barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport...  
WO2005011390B1
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...  
WO2004064873A3
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...  
WO/2005/023023A1
The present invention is generally related to a product and process to reduce the microbial contamination on organic matter, such as processed meat, fruits and vegetables, plant parts, and inanimate surfaces such as textiles and stainles...  
WO/2005/023010A2
A method of disinfection of livestock is provided. The method comprises administering at least one bacteriophage in an effective amount to said livestock to reduce the number of Campylobacter spp present in the gastro-intestinal tract of...  
WO2004052105A3
An enclosure treatment method includes introducing a pH increasing material into an enclosure adapted to contain meat products. Introducing the pH increasing material creates a desired pH increasing gas content in the atmosphere within t...  
WO/2005/020710A1
A packaged frozen sushi, comprising an internally deaerated, frozen, and sealed soft plastic bag, an upwardly opened plastic box disposed in the bag, and a frozen sushi disposed in the box. The packaged frozen sushi is characterized in t...  
WO/2005/020711A1
A deaerated/packaged frozen sushi, comprising an internally deaerated, frozen, and sealed soft plastic packaging bag, an upwardly opened plastic box disposed in the bag, a frozen sushi disposed in the box, and a laminated metal foil put ...  
WO/2005/020696A1
A return liquid containing particles resulting from treating food is treated to reduce the size of the particles and recycled for further food treatment. Embodiments include injecting a solution into a body of meat, recovering a return s...  
WO2005004613A3
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...  
WO/2005/018333A1
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...  
WO/2005/018794A1
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO/2005/018322A1
The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is imper...  
WO2004083252A3
] 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...  
WO/2005/016029A1
This invention relates to a method of producing a vegetable product, comprising the steps of : a) crushing, chopping or slicing a vegetable into pieces of 1 to 30 mm; b) before of after step a) blanching the vegetable pieces at a tempera...  
WO/2005/013703A1
The invention relates to a method for producing pickled foodstuffs comprising the following steps: a. preparing at least one selected nitrate-reducing microorganism that is capable of producing, in meat and meat products at pH values ran...  
WO/2005/013702A2
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...  
WO/2005/013702A3
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...  
WO/2005/013725A1
It is intended to provide a method of producing a cuttlefish fillet food whereby the strong and offensive taste and the offensive smell characteristic to cuttlefish typified by those belonging to the genus Dosidicus can be sufficiently s...  
WO/2005/015087A2
An oven (20) is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoki...  
WO/2005/011390A1
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...  
WO/2005/012422A1
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...  
WO/2005/009137A1
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...  
WO/2005/006889A1
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 ...  
WO/2005/007532A1
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 ...  
WO/2005/004613A2
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...  
WO/2005/004614A1
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...  
WO/2005/004612A1
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...  
WO/2005/002848A1
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.  
WO2004080804A3
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...  
WO2004098300A3
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...  
WO/2005/000029A2
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...  
WO/2005/000030A1
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...  
WO2004103081A3
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...  
WO2004040986A3  
WO/2004/112516A1
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.  
WO/2004/112490A2
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...  
WO2004080801A3
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...  
WO/2004/107882A1
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...  
WO2004057978A3
A frozen foodstuff tempering method includes forming a number of frozen foodstuff pieces into one or more discrete streams of material and then heating the stream or streams of material to raise the temperature of the material to a suita...  
WO2004080800A3
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...  
WO/2004/103081A2
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...  

Matches 701 - 750 out of 11,360