Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 701 - 750 out of 11,238

Document Document Title
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/2005/004614A1
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/2005/004613A2
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...  
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...  
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.  
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/2005/000030A1
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...  
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/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...  
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.  
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...  
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...  
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...  
WO/2004/103095A1
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...  
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...  
WO/2004/101020A2
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...  
WO/2004/098300A2
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...  
WO2004066944A3
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...  
WO/2004/093554A2
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...  
WO/2004/091303A1
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.  
WO2004075637A3
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...  
WO2004016509A3
A process for encapsulating a solid food particle with a liquid encapsulating material comprising the steps of metering and encapsulation mixture (20) into a flow restrictor (14) concurrently a gas stream is introduced at inlet (22) into...  
WO/2004/086884A1
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...  
WO2004014139B1
A speed cooking oven (1) has a cooking cavity (2), a controller (34), a heating source (14a), blower assembly, air directing means, and a vent assembly, which generate air flows that collide at the food product (10) surface.  
WO/2004/084652A1
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...  
WO2004016115A9
The present invention relates to pure aquatic sausage containing fish, which made from pure aquatic meat. The sausage according to the invention is produced by using the minced cephalopod aquatic meat as a binding agent, mixing with fish...  
WO/2004/083252A2
] 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/2004/082407A1
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 ...  
WO/2004/080189A1
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...  
WO/2004/080804A2
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/2004/080800A2
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...  
WO2004004475A3
A food chiller including an enclosed container supported on a base receives a flow of cooling air from a Peltier effect thermoelectric module in the base through cool air inlet openings into the container. Air is returned from the contai...  
WO/2004/080211A1
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.  
WO/2004/080188A2
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...  
WO/2004/080801A2
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/2004/080803A2
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...  
WO/2004/077954A1
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...  
WO2004068955A3
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...  
WO/2004/077965A1
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...  
WO/2004/077966A2
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...  
WO/2004/075638A1
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...  
WO/2004/075641A2
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 ...  
WO/2004/075639A1
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...  
WO/2004/075637A2
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...  
WO/2004/073422A1
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...  
WO2004039733A3
This invention relates to a process for safely decontaminating the chill water used in meat processing. The decontaminant used in the process is chlorine dioxide.  
WO/2004/071220A1
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...  

Matches 701 - 750 out of 11,238