Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 101 - 150 out of 11,177

Document Document Title
WO/2013/133455A1
A method for sterilizing/pasteurizing a food material such as cereal, vegetables or fruit merely by treating same for a short period of time, without using a substance which is toxic to the human body, to thereby inhibit the growth of fu...  
WO/2013/132310A1
The injecting machine comprises a conveyor (10) having a support surface (10a) for conveying meat pieces in a forward direction (FD), first and second injection heads (1, 2) consecutively arranged over said conveyor (10) relative to said...  
WO/2013/132121A1
The device is specially designed for use in cold chains with a view to indicating any break in said chain, i.e. any thawing and refreezing of the monitored product, and the invention comprises a small, closed container of transparent nat...  
WO/2013/131060A1
Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a meat food product (e.g., a slaughtered meat carcass) by applying or contacting the anti-microbial wash compo...  
WO/2013/126920A1
A method of dry aging meat includes covering an exposed portion of the meat with at least one layer of fat and/or bone that is separate from the meat and maintaining the layer of fat and/or bone on the exposed portion of meat for suffici...  
WO/2013/123505A1
Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial composit...  
WO/2013/117399A1
The present invention relates to an injection apparatus, to inject a liquid into a food article, particularly meat, comprising liquid injection means, which reciprocates between a remote-and an end position, driven by a drive comprising ...  
WO/2013/117227A1
A liquid smoke ink (6) and a method of making the smoke ink (6) is provided. The smoke ink (6) may be applied to a substrate (80) and dried. The substrate (80) may be used as a food, primarily a meat, casing. Liquid smoke (2) is made fro...  
WO/2013/112202A2
Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed method comprises treating the meat with an...  
WO/2013/111005A1
Apparatus for cooking food and for temperature maintenance with an accessory smoking system, made up of an oven of the electrical type and with a smoking device that communicates with the cooking chamber in such a way as to introduce in ...  
WO/2013/112142A1
Methods of producing antimicrobial compositions include reacting halogenated eukaryotic cells with thiocyanate to produce the antimicrobial compound hypothiocyanite.  
WO/2013/100299A1
The present invention relates to a dryer which dries agricultural products or marine products and the like by using heated air. The dryer according to the present invention comprises: a body (A) which has a drying chamber (10) formed the...  
WO/2013/098338A1
The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.  
WO/2013/093730A1
The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola (Malpighia emarginata) berry, acerola (Malpighia emarginata) berry extract or mixtures thereof and ...  
WO/2013/089829A1
A method for decontaminating beef is disclosed. The method includes dicing beef into diced particles, chilling the diced particles into chilled particles, compressing and/or flexing the chilled particles to separate fat from the chilled ...  
WO/2013/084175A1
The invention discloses a material for packaging foods (10) comprising a first layer (11) made of paper, which Is coupled to a second layer (12) made of polyethylene or from biodegradable end compostable plastic material, an optional thi...  
WO/2013/054952A1
An indicator for determining temperature history and a determining method are provided, which may be used simply, inexpensively, and safely, and which make it possible for consumers themselves to visually determine temperature variations...  
WO/2013/050986A2
It comprises a salting stage followed by an air drying and maturation stage of said products, and it is characterized in that it includes the steps of: ai) determining a target amount of salt that each one of said pieces of meat product ...  
WO/2013/050986A3
It comprises a salting stage followed by an air drying and maturation stage of said products, and it is characterized in that it includes the steps of: ai) determining a target amount of salt that each one of said pieces of meat product ...  
WO/2013/047665A1
Disclosed are a preservative for the low-temperature preservation (low temperature signifies temperatures higher than 0°C but not more than 20°C) of biological materials, said preservative containing a flavonoid glycoside compound repr...  
WO/2013/034874A1
A tunnel (2) for the in-line anti-bacterial treatment of plucked poultry carcasses (or other animal carcasses) with a liquid cryogen or a cold gas at a temperature of less than 0°C has an entrance (18) and an exit (20) for the poultry c...  
WO/2013/020933A3
The invention relates to a device for treating raw materials, comprising at least two electrodes arranged at a distance, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed b...  
WO/2013/021086A3
The invention relates to a method comprising the drying, curing and preservation of solid or semi-solid products in the food industry, by means of the application of changes in pressure equal to, greater than or less than atmospheric pre...  
WO/2013/018010A3
The present invention relates to a plant for decontaminating cured food products (P) comprising a treatment chamber (2) having an inlet port (3) for the products to be treated (Pi) and an outlet port (4) for the treated products (Po) and...  
WO/2013/018010A2
The present invention relates to a plant for decontaminating cured food products (P) comprising a treatment chamber (2) having an inlet port (3) for the products to be treated (Pi) and an outlet port (4) for the treated products (Po) and...  
WO/2013/015692A1
The present invention relates to a screw tank comprising a shaft and a number of axially spaced apart flights for treatment of different types of foodstuff such as fish, poultry and vegetables. The screw tank is provided with discharge a...  
WO/2013/010551A3
A method and an apparatus for conditioning meat such that the further processing is optimized wherein the meat with a first temperature between -35 to -18 ºC is introduced into a conditioner. Inside the conditioner a gas is circulated a...  
WO/2013/008910A1
A method for producing a meat-based dried food which is to be reconstituted by pouring hot or cold water thereto before eating, said method comprising: a step for treating a meat material or a meat-based food with superheated steam; a st...  
WO/2013/009002A1
The present invention provides a drier for agricultural and marine products, comprising: frames vertically provided in the shape of a zigzag on both sides; a plurality of support rods for horizontally connecting the frames; and a drying ...  
WO/2013/008237A1
The food product of the present invention is within an aqueous solution, the solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the...  
WO/2013/007328A1
The invention relates to a food package, comprising fish and a sorbent, wherein the sorbent is attached to the package and is capable of adsorbing volatile organic substances. The invention also relates to methods for packaging and stori...  
WO/2013/005035A1
The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or mo...  
WO/2012/172830A1
The invention provides a method for producing processed fish with which lactobacilli are propagated. In particular, the purpose of the invention is to control the cost of producing processed fish by eliminating the need to add large amou...  
WO/2012/168685A1
The invention relates to process for reducing the number of viable microorganisms present on the surface of meat, especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to...  
WO/2012/166854A1
A Camallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Camallite salt preparation of the inventi...  
WO/2012/155317A1
Composition for curing meat, which is prepared by carbonate and sugar.  
WO/2012/153305A3
An ozone-based disinfecting device is provided comprising a mixer (2) having a generally hollow body with a water inlet for water under pressure, a spray nozzle (8) for generating a generally conical spray of water introduced by way of t...  
WO/2012/150389A1
Device for refrigerating the skewer of kebab meat directly on the rotary spit, after the latter has stopped turning, and for limiting the exposure of the skewer of meat to the ambient air, to insects and to dust. The invention relates to...  
WO/2012/149992A1
The invention relates to a device for preserving fresh goods, wherein the interior of the device can be irradiated with light. The invention further relates to the use of an organic electroluminescence device for irradiating fresh goods.  
WO/2012/146564A1
The invention relates to a method for improving fresh meat, which uses at least one microorganism from the following group in order to ripen the meat: Penicillium nalgiovense, Penicillium chysogenum, Penicillium gladioli, Penicillium cam...  
WO/2012/146566A1
The invention relates to a method for improving pork, which uses at least one microorganism from the following group in order to ripen the meat: Penicillium nalgiovense, Penicillium chysogenum, Penicillium gladioli, Penicillium camembert...  
WO/2012/144681A1
The present invention relates to original natural anchovy powder and a method for manufacturing same, and more specifically, to a method for manufacturing the anchovy powder comprising a step of stirring under reduced pressure and dry he...  
WO/2012/144680A1
The present invention relates to original natural anchovy powder and a method for manufacturing the same, and more specifically, to a method for manufacturing the anchovy powder comprising a step of stirring under reduced pressure and dr...  
WO/2012/143579A1
Meat and meat products are particularly sensitive to the development of bacteria owing to the high water and nutrient content of such items. Initially, meat is sterile but, when cut, surfaces exposed to the air are ideal for bacterial de...  
WO/2012/140293A1
The composition comprises a mixture that includes a salt that is a chloride other than sodium chloride, a lactate and an encapsulated acid or an acid precursor, and other food additives that are acceptable for the preparation of said pro...  
WO/2012/138007A1
The present invention relates to powder of original natural beef and a method for manufacturing the powder, and more particularly, to a method for manufacturing natural beef powder and the natural beef powder thereof, the natural beef po...  
WO/2012/133049A1
The invention addresses the problem of providing frozen otoshimi (collected fish meat in a minced form), which has high versatility like frozen ground fish meat and can be preserved by freezing. Particularly, the invention addresses the ...  
WO/2012/135685A1
Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible.  
WO/2012/134282A3
The invention relates to a spray nozzle (1) for spraying a liquid consumable medium. The invention also relates to a device (50) and a method for at least partially coating food parts, more particularly meat and fish parts, with a liquid...  
WO/2012/126856A1
The invention relates to a smoke generator comprising at least one heatable surface for slowly burning a smoking material, said heatable surface (11) being arranged in an inclined manner in the smoke generator (10), and a feeding device ...  

Matches 101 - 150 out of 11,177