Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 701 - 750 out of 10,968

Document Document Title
WO/2003/101211A1
A method and apparatus for evacuating pockets (22) of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface (12) on the machine; a fluid injection station on the mac...  
WO/2003/101227A1
A cooking process which demonstrates improved cooking efficiency of foodstuffs, improves the quality of such food and enhances the safety of food for consumption by mammals, especially humans. The process utilizes a treatment of foodstuf...  
WO/2003/101210A1
A measured amount of meat is introduced into a first vessel. A measured blend of alkaline solution is also introduced into the vessel and mixed with the meat so as to ensure the surface of the meat is covered with the high pH alkaline so...  
WO/2003/101205A1
An apparatus and method is provided for forming shaped food products from an emulsion or batter. A stuffing tube (2) includes a wall defining a central passage (13) for emulsion, and a treating fluid passage (14) positioned within the wa...  
WO/2003/099028A1
The invention relates to a method for cooling carcasses and carcass parts of slaughtered animals by applying a liquid mist to the object for cooling and carrying the mist covered object into a gas flow. The invention also relates to an a...  
WO/2003/101153A1
Industrial apparatus for applying radio-frequency electromagnetic fields to semiconductive dielectric materials comprises a radio-frequncy voltage generator (10) and an applicator device (1) for applying radio-frequncy electromagnetic fi...  
WO/2003/094622A1
Processing apparatus and method for animal products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments including at fluid pressures different form ambient pr...  
WO/2003/090564A1
It is intended to provide a pretreatment agent for fish whereby a lowering in yield of frozen foods, etc. due to heat-cooking can be prevented and a favorable texture can be sustained while showing neither any undesirably effects on the ...  
WO/2003/089240A1
A breathable film involving at least one polymeric layer of 100% neutralized ionomer containing sufficient aliphatic, mono-functional organic acid salt to essentially triple the oxygen transmission value (OTV) and/or at least one polymer...  
WO/2003/088914A2
The invention presented herein provides methods and compositions for the prevention and treatment of bacterial infections. The methods are based on the discovery that depletion of bioavailable iron stimulates surface motility in bacteria...  
WO/2003/086103A2
Methods and apparatus for shaping or forming the leading edge portion of an elongated food product include: moving an elongated food item (25p) forward over a first travel lane in a predetermined travel path in a food processing system, ...  
WO/2003/084348A1
A system and method for applying brine solution to food pieces, such as potato chips, allows application of brine solution to a continuous stream of food pieces in a brine bath, while maintaining a continuously refreshed supply of brine ...  
WO/2003/082678A1
The invention relates to a method of producing a product derived from animal blood in the form of a packed powder, product and corresponding uses. The inventive method comprises a packing step and a step involving the heat treatment of t...  
WO/2003/083021A1
The present invention provides a method for extracting a lipid mixture having a high percentage of phospholipids comprising polyunsaturated fatty acids. The method comprises the steps of (a) heating the viscera of fish with hot water or ...  
WO/2003/079824A1
A food preservation method in which food is contained in a food container having an inner side to which adhered is metal-modified apatite such that part of the metal atoms in its apatite crystalline structure is a photocatalytic metal or...  
WO/2003/080127A1
A method for antibacterial sanitation treatment, mainly for rooms and objects, by means of an antibacterial agent comprising the cationic polysaccharide chitosan. A distribution in atomised form and the maintaining of each agent particle...  
WO/2003/074385A1
The invention relates to a packaging for foodstuffs, comprising: a receptacle (10) having a displaceable part (16) which forms part of the bottom, the body part or the lid, which part is connected to the remaining peripheral part (16) of...  
WO/2003/073865A1
It is intended to provide a process for producing a raw oyster powder which is excellent in long-term storage stability, favorable in preference and rich in tonic properties. This raw oyster powder is produced by milling and emulsifying ...  
WO/2003/073871A1
Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor (10) having a food travel p...  
WO/2003/070181A2
Composition and methods for preservation of food and/or prevention of gastrointestinal infection. A composition comprising a single terpene, a terpene mixture, or a liposome-terpene(s) composition is disclosed. The composition can be a t...  
WO/2003/067994A1
The invention relates to a method of salting cod and other marine species and the device for carrying out said method. The inventive method consists in immersing the pieces of fish in brine which is circulated and stirred at a controlled...  
WO/2003/067995A1
The invention relates to an apparatus for filtering fluid substances which can be used with a machine for injecting meat products. The inventive device comprises a container (4), for the fluid to be filtered, comprising filter units (3a,...  
WO/2003/067997A1
The present invention relates to composition and mixed culture used for inhibiting the growth or killing spoilage or pathogenic microorganisms that can be found in different fermented foods, such as vegetables. The composition comprises ...  
WO/2003/063619A1
Anti-bacterial composition comprising an admixture of an organic acid (excluding acetate, propionate and butyrate) together with a coumarin or coumarin glycoside. Preferred organic acids include lactate, citrate and benzoate, especially ...  
WO/2003/063597A1
Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients (202), coating the meat with a second set of ingredients ...  
WO/2003/063599A1
A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to mai...  
WO/2003/063618A1
Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be incr...  
WO/2003/059075A1
It is intended to provide tuna meat showing a high freshness comparable to fresh raw tuna meat even in case of thawing after preserving over a long time. A process for producing highly fresh frozen tuna meat characterized by comprising s...  
WO/2003/059073A1
A method for preventing squid or octopus from becoming brown or black, which comprises treating a raw squid or octopus with an aqueous alkali solution and then washing or neutralizing the aqueous alkali solution remaining on the raw squi...  
WO/2003/059074A1
A method of preventing browning or blacking of stripped shellfish and stripped shellfish prevented from browning or blacking. Stripped shellfish are treated with an aqueous alkali solution and then the aqueous alkali solution adhered to ...  
WO/2003/055318A1
The invention relates to a novel phosphate mixture, which is characterised by the excellent solubility thereof in water and in aqueous solutions containing salt (brine). The novel phosphate mixture is characterised in that it is made of ...  
WO/2003/055319A1
The invention relates to a portable cooking apparatus which cooks items of food by circulating hot smoke throughout a cooking chamber. The apparatus includes a base 2 having a cavity 9b for receiving sawdust. Items of food to be cooked a...  
WO/2003/053148A1
The present invention provides an improved process for preparing a water-soluble extract containing one or more naturally occurring antioxidants from plant materials form the Labiatae family. The process produces an extract that is essen...  
WO/2003/053170A1
The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Ag...  
WO/2003/051141A1
The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat product...  
WO/2003/051725A1
A container such as a can of carbonated beverage, including an upwardly open metal body (35) having a sidewall with an annular upper portion having a reduced−diameter neck (19) formed therein, and a metal top structure such as a lid (3...  
WO/2003/049556A1
The present invention relates to a process for preserving food products using a combination of calcium lactate and a sequestering agent. The sequestering agent can be selected from citric acid, tartaric acid, maleic acid, oxalic acid, as...  
WO/2003/049557A1
A method of preserving food in the supercooled state, characterized in that with food received in a vessel while leaving no head space therein, the food is supercooled via a step for cooling food from a temperature higher than the freezi...  
WO/2003/048201A1
The invention relates to antibiotic peptides produced for medical and industrial purposes by biotechnological methods and chemical synthesis. The antibiotic peptides can be used in appropriate galenic preparations as medicaments for huma...  
WO/2003/045987A2
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcu...  
WO/2003/045171A1
A composition for washing foods is described. The composition has an organic acid, inorganic acid, and surfactant, and the composition is substantially free of alcohol. Also, the composition is non-flammable, generally regarded as safe, ...  
WO/2003/045172A1
Use of a bacteriocin producing bacteria for limiting or reducing the production of a toxin by a non-proteolytic strain of C. botulinum.  
WO/2003/041504A1
A method of making a sausage product involves creating a coating composition comprised substantially of starch; making a sausage product by extruding a sausage strand of meat emulsion with the coating composition; and curing the coating ...  
WO/2003/039263A1
Described is a method of chilling slaughtered poultry or parts thereof, in which the poultry is conveyed through a chilling room (32, 33), or at least through a part of said chilling room, and in the process is exposed to a stream of chi...  
WO/2003/040349A1
The invention concerns a mixture of bacteria. Said mixture is a non starter culture which is free from metabolites and comprises at least one first bacterium selected from the species Propionibacterium jensenii and at least one second ba...  
WO/2003/034830A1
A tray (10) for packaging meat product at a centralized meat packaging facility and transporting the package meat product in a low oxygen environment to a retail point of sale. Centralized packaging of meat products for distribution to r...  
WO/2003/034842A1
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine ...  
WO/2003/032740A1
The invention relates to a method of thawing one or more frozen blocks of meat, said blocks of meat being composed of units of meat frozen together. This object is achieved in that the frozen blocks of meat are placed in a drum of a mass...  
WO/2003/032757A1
Apparatus for continuously pasteurizing meat and food products, characterized in that said apparatus comprises: a supporting framework supporting a top basin and bottom basin, both substantially longitudinally horizontally extending, and...  
WO/2003/032754A1
A method of tenderizing naturally tough chicken or pork comprising providing a suitable grade of naturally tough chicken or pork and treating the naturally tough chicken or pork with a composition comprising an enzyme mixture consisting ...  

Matches 701 - 750 out of 10,968