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Matches 51 - 100 out of 11,534

Document Document Title
WO/2016/094359A1
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork. In particular, the compositions and methods reduce light-induced discoloration.  
WO/2016/090387A2
A raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton. The slice of raw lobster tail m...  
WO/2016/087866A1
Methods of reducing surface microbial contamination of a poultry carcass comprising subjecting the poultry carcass which has previously been scalded and de-feathered to hot water of between 50ºC and 95ºC for between 1 second and 120 se...  
WO/2016/082053A1
The main purpose of this technology is the development of films made from polymer material with antioxidant and antimicrobial activity, which technology is intended for the packaging transformation sector, for use in agri-food and pharma...  
WO/2016/083250A1
The present invention relates to a brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product, wherein brine which does not end up in the product is collecte...  
WO/2016/081716A1
Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and...  
WO/2016/064608A1
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium...  
WO/2016/060562A1
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a ...  
WO/2016/056904A1
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of ca...  
WO/2016/055638A3
A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids releas...  
WO/2016/055638A2
A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids releas...  
WO/2016/049678A1
The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifyi...  
WO/2016/047765A1
[Problem] To provide a dry animal food product to be reconstituted with water before eating, wherein said dry animal food product can be manufactured by an inexpensive evaporation-drying method, has a favorable size and appearance, can b...  
WO/2016/044423A1
Provided are food products that have meat-like structure, texture, and proper-ties, and that comprise substantial amounts of microbial biomass. Also provided are methods and processes for producing such food products.  
WO/2016/040170A1
A control system for monitoring an antimicrobial application system may include a controller having a monitoring program including an operations unit and an interface unit. The operations unit may include a sensor module operatively coup...  
WO/2016/040738A1
The present disclosure is directed to antimicrobial compositions comprising a hypochlorite salt, a copper (II) salt, and an optionally acid that is an inorganic acid, an organic acid, or a combination thereof, and optionally a buffering ...  
WO/2016/040269A1
Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a ...  
WO/2016/036244A1
The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a co...  
WO/2016/036717A1
A food product including a combination of ingredients comprising 70- 80 wt~% solid components and less than 30 wt-% water, The solid components can include IQF, dehydrated components, pureed components, and whole, shredded, crumbled or d...  
WO/2016/033659A1
The present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non...  
WO/2016/033558A1
The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous ...  
WO/2016/013035A1
Improved rapid rehydration method of dried vegetable and animal products for canned food industry. This procedure is characterized as the regeneration phase in which the dried product is immersed into water at high hydrostatic pressure a...  
WO/2016/008225A1
A synergistic sterilizing and preserving method for fresh meat with high voltage field plasma and nano photocatalysis is disclosed herein, and it belongs to the technical field of cold sterilization of food package. The method is mixing ...  
WO/2016/005319A1
A facility (10) for thawing or tempering frozen food products, comprising: A chamber (12) for receiving the products to be thawed or tempered, a fan means (60), in particular directed horizontally or vertically, for establishing a forced...  
WO/2016/006004A8
An apparatus and method is described that makes dewatered ice-slurry and concentrated solutes in the drained liquid by separating ice and liquid in a controlled and continuous manner. The apparatus and method described further delivers t...  
WO/2016/006004A1
An apparatus and method is described that makes dewatered ice-slurry and concentrated solutes in the drained liquid by separating ice and liquid in a controlled and continuous manner. The apparatus and method described further delivers t...  
WO/2016/007000A1
The present invention is directed to a process for the treatment of biological material. Particularly, pieces of biological material are treated with a physical treatment and particularly a cold plasma treatment, optionally followed by a...  
WO/2016/004164A1
Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/ partitioned turkey wing segm...  
WO/2015/191989A3
A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying...  
WO/2015/185282A1
The present invention relates to a cooking device (1 ) comprising a cooking grill (2) whereon the foods to be cooked are placed and a smoking chamber (3) wherein smoking material is placed, enabling the foods on the cooking grill (2) to ...  
WO/2015/182791A1
 The purpose of the present invention is to provide a simple means that makes it possible to inhibit degradation in the freshness of myoglobin-containing food. The present invention pertains to a material for inhibiting degradation in ...  
WO/2015/178922A1
Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece t...  
WO/2015/177096A1
The invention relates to a method for producing at least one suction insert, having the following steps: providing a pulp web; applying a superabsorber onto the pulp web, an edge region perpendicular to the machine direction of the pulp ...  
WO/2015/175366A1
A solid fuel smoker oven having a cooking chamber and a heat source chamber separated by a vertical divider. The heat source chamber includes a gas fired firebox to burn solid fuel. The cooking chamber comprises air channels defined by p...  
WO/2015/167930A1
Systems and apparatus are provided for maintaining an ultra low oxygen concentration in a shipping container for the purpose of preventing spoilage of perishable food products. The system and apparatus may contain a composition of a mixt...  
WO/2015/166440A1
Canned tuna in brine is herein described with a reduced content of sodium chloride and improved organoleptic characteristics, essentially consisting of tuna and a preserving liquid, characterized in that the preserving liquid essentially...  
WO/2015/164513A1
An apparatus and method for shipping live seafood in a container having oxygen enriched water, the apparatus comprising a container having four side walls, a bottom surface and a top surface; an oxygen generator; an infusion unit in comm...  
WO/2015/159885A1
The present invention provides a fish extract having excellent flavor and a production method therefor. In particular, the present invention provides a fish extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.  
WO/2015/159884A1
 The present invention provides a dried fish extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried fish extract containing at least 3.5ppm of 4-methyl veratrole.  
WO/2015/141763A1
[Problem] To provide a high-fat content dried product containing 50% or more of fat, which can take large form, such as granular or diced form, rather than a powder. [Solution] The purpose is achieved through a high-fat content dried pro...  
WO/2015/140211A1
The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manuf...  
WO/2015/138122A3
A packaged crabmeat product including a sealed flexible pouch, a first volume of crabmeat positioned in the sealed flexible pouch and a second volume of a gaseous component positioned in the sealed flexible pouch, the gaseous component i...  
WO/2015/131195A1
The present invention provides hand held snacks comprising instant noodles and/or prepared rice, a starch solution, and various fruits, vegetables, flavorings and/or health supplements.  
WO/2015/128693A1
The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in...  
WO/2015/127359A1
A process of preparing acid-stable whole muscle meat blend by a fermentation process, and the meat products prepared thereof, the process including (1) mixing or injecting the whole muscle raw meat with a starter culture having lactic ac...  
WO/2015/117758A1
The present invention relates to a synthetic resin comprising at least one hydroxyl aromatic compound, vinasse and an aldehyde. The invention further relates to the method of preparing said synthetic resin and to the use of said syntheti...  
WO/2015/106010A1
A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional pr...  
WO/2015/101838A1
The present invention relates to a method for stabilising the surplus from the pressing of fruit, wherein, in order to prevent germ-buds and mould, more particularly aflatoxins, from forming, the surplus from the pressing of the fruit is...  
WO/2015/088131A1
The present invention relates to a drying apparatus for foodstuff, comprising: a first frame; a plurality of second frames stacked in multi-layers in the vertical direction of the first frame so as to be liftably arranged; a lifting driv...  
WO/2015/067393A1
The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, where...  

Matches 51 - 100 out of 11,534