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WO/2001/035755 |
The invention includes a method of reducing the microbial population on food in a container. The method generally involves the application of both a surfactant and ozone containing wash liquor to the food. The method includes introducing...
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WO/2001/036886 |
The invention concerns a method for cryogenic cooling of products (P) which consists in causing the products to pass through a cryogenic tunnel (1) provided with inlets (L¿i?/R¿i?) for a cryogenic liquid and means (M¿i?) for generatin...
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WO/2001/033978 |
The invention uses rapid heating to effect a material property change in a biomaterial. The biomaterial is heated to a predetermined real temperature, whereas the biomaterial's total thermal treatment is described by an equivalent temper...
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WO/2001/032027 |
The invention concerns a method which consists in generating by spraying in the treatment chamber (8) a mist of treating solution, and in causing said mist to pass through the portions to be treated (2). The invention is useful for bacte...
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WO/2001/032315 |
The invention concerns a spraying device comprising: a tubular base (28) open at its two ends; a reservoir of solution (17), a supply duct (29) starting from the reservoir and reaching up to the lower part of the nozzle, and a duct (30) ...
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WO/2001/032026 |
The invention concerns a tunnel comprising a conveyor (4) provided with a succession of elements (14) for suspending articles (2) which penetrate into the treatment chamber (3), and devices (13) for dispersing treating agent in the treat...
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WO/2001/030655 |
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WO/2001/030163 |
A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork...
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WO/2001/028347 |
A liquid smoke coloring agent solution having total water miscibility, a low B(a)P under about 5 ppb, and a pH above about 11, and a related method for making same. The liquid smoke coloring agent solution may be made from commercially e...
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WO/2001/028361 |
A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.
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WO/2001/024639 |
A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in ...
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WO/2001/021003 |
The invention concerns a pickled cooked product of pork or poultry selected among the group consisting, in particular, of ham and pork shoulder, poultry ham, in particular turkey or chicken, cooked pork, turkey and poult rolls. The inven...
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WO/2001/019196 |
The invention relates to a method for treating food products wherein the food products are subjected to impacts, wherein the food products are placed in a container (1), are subsequently subjected to impacts through movements of the cont...
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WO/2001/019207 |
The present invention relates to an aqueous preservative/acidifier for grass and other agricultural crops, fish and fish products and meat products, having reduced corrosiveness and irritation to the skin, comprising at least 50 weight %...
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WO/2001/019198 |
The invention relates to a method for surface treatment of fresh meat, whereby the meat is treated with a collagen-based hydrocolloid, especially gelatin, animal glues, collagens, caseins, whey proteins and/or hydrolyzates thereof, in ad...
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WO/2001/018468 |
The invention relates to a device for storing and distributing foodstuffs. The foodstuffs are stored in a cabinet (2) having a cooled chamber (12) which is kept at a constant temperature with the aid of an evaporator (20) and a fan (22) ...
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WO/2001/015539 |
The present invention relates to a method and apparatus for the steam treatment of food products. The apparatus (1) comprises a frame (2) housing a plurality of at least partially open chambers (3). The chamber (3) is provided with steam...
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WO/2001/016537 |
The present invention relates to a chamber and a method for continuous thermal processing of products being conveyed through the chamber. The thermal processing could be quick-freezing of fish or similar food items. The invention relates...
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WO/2001/013736 |
A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate (30) that is heated to melt the sugar. The sugar flows into a reservoir (32) from which it is poured onto hams passing below the reser...
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WO/2001/012514 |
Stackable tray for freezing of fish, where several upwardly saddles (1) are adapted to receive the weight of a fish towards the bottom of the fish belly, that each saddle (1) being provided with an acute rim (6), that the front edge (2) ...
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WO/2001/006862 |
Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are effective in food-related applications, ...
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WO/2001/005255 |
Food products, such as precooked meats, raw meats, and poultry are treated with a decontaminant solution to remove surface microorganism contamination. The decontaminant solution contains peracetic acid at a concentration of from about 1...
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WO/2001/005254 |
An antibacterial composition comprising: (a) a first component including at least one gram positive bacteristatic or bactericidal compound selected from the group consisting of: lantibiotics, pediocin, and lacticin class bacteriocins, an...
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WO/2001/005252 |
Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par cooks a pork belly injected wit...
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WO/2001/003519 |
The invention relates to a device for treating meat, fish or fruit, vegetables and similar material (3) to be treated, especially for preserving matured beef, pork, veal, lamb, game meat or poultry or for maturing and preserving the same...
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WO/2001/003511 |
A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5 %). The composition is applied to food products, such as fruits, ...
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WO/2001/000527 |
A mixed sodium-potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material and a method for its production are disclosed. The polyphosphate glass is used in reduced sodium foods, especially b...
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WO/2001/000037 |
A meat treating system, i.e. method and apparatus, for tenderization and/or killing microorganisms in and on the meat, includes an outer heavy-duty circular-cylindrical cylinder and a meat-holding inner container concentrically disposed ...
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WO/2000/076546 |
A method of obtaining beef of increased shelf-life comprises the step of grazing cattle on forage on or into which seaweed supplement has been incorporated or directly feeding seaweed supplement to cattle during the feedlot finishing per...
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WO/2000/074499 |
The present invention is an encapsulated substrate, and in particular, a substrate encapsulated with a low melt vegetable oil. The use of a low melt vegetable oil has several advantages over conventional vegetable oil products, especiall...
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WO/2000/072874 |
Disclosed is a composition of matter comprising a defined dispersion of isolated lactoferrin immobilized on a naturally occurring substrate via the N-terminus region of the lactoferrin; and at least one pharmaceutically acceptable carrie...
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WO/2000/072690 |
Disclosed is a composition of matter comprising a defined dispersion of lactoferrin immobilized on a naturally occurring substrate via the N-terminus region of the lactoferrin. Compositions comprising immobilized lactoferrin (Im-LF) are ...
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WO/2000/074188 |
The invention concerns an ion generating device in gaseous medium, comprising one or several needles (40), having a body (40-1) and an emitting end (40-2), a composite material sleeve (42) comprising an unsaturated polyester, reinforced ...
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WO/2000/071334 |
A polymeric film structure having one or more polymeric layers wherein an oxygen scavenging composition is affixed to the inside surface layer of the structure. The structure having usefulness in the packaging of foods and non-food artic...
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WO/2000/065924 |
Heat-treated lactic and/or glycolic acid compositions are provided herein which are useful for antimicrobial treatment of surfaces, preferably food surfaces including fruits, vegetables and animal carcasses and of particulate materials, ...
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WO/2000/062632 |
A process for making pre-cooked meat products comprising providing a body of fresh meat, injecting said body with brine, tumbling said body and thereafter cooking said body to a core temperature in the range 65-75 °C to pasteurize the m...
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WO/2000/061439 |
The invention includes methods for treating foodstuffs using support materials. Comprising an elastomeric layer (9), polymer blend layer (8), to layer (7), and polyethylene layer (6).
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WO/2000/060947 |
The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed which can only be conserved for a limited period of time, even under refrigeration. The protective cul...
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WO/2000/059312 |
An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The am...
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WO/2000/057730 |
An antimicrobial and antiviral composition in powder form or in the form of a two part liquid concentrate for washing and sanitizing foods, food surfaces, food ware, process waters, animal quarters, and animal carcasses is described. The...
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WO/2000/057728 |
The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1 x 10?8¿ and 5 x 10?10¿ germs of a nitrate-reducing microorganism suitable ...
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WO/2000/056139 |
The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium sa...
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WO/2000/056139 |
The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium sa...
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WO/2000/056159 |
A method for cooling foodstuffs, especially fish (1), where a cooling medium is brought into contact with the foodstuff by putting the cooling medium in a water-tight cooling means (2), preferably a bag/container of plastic material, whi...
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WO/2000/055309 |
A novel pectate lyase belonging to a novel family of polysaccharide lyases has good performance in industrial processes under neutral or alkaline conditions such as laundering and textile processing. The pectate lyase may be derivable fr...
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WO/2000/051448 |
The invention relates to a method for producing a food product on the basis of meat according to which the unprocessed whole meat is tumbled with a liquid marinade and the tumbled meat is processed to at least one shaped product and is t...
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WO/2000/051450 |
A high-efficiency thawing device for thawing a considerably thick, frozen object quickly and uniformly. High-frequency electric power from a high-frequency generator circuits (52, 62, 72) is supplied to pairs of electrodes (55a and 55b, ...
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WO/2000/049899 |
This invention provides water-insoluble caseinate-whey covering agents. Methods are provided for forming a range of coatings and films, wherein the proportion of caseinate-to-whey is chosen to optimize the desired characteristics of the ...
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WO/2000/049898 |
A high-pressure processing method capable of producing fish meat and/or fish-mixed paste product enhanced in sterilizing power, mouth feeling and flavor by a comparatively low-pressure-range processing. A low-temperature, high-pressure p...
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WO/2000/049888 |
A process for the production of a nutritional composition, feed or feedstuff, comprising emulsifying a mixture containing raw fish, followed by heating and/or drying said emulsion.
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