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WO/2006/105802A1 |
The invention relates to a method and an apparatus (1) for thawing frozen meat products, in particular pieces of meat, which are stored in pieces (2) in a thawing chamber. The apparatus (1) has a first measuring probe (12) for measuring ...
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WO/2006/103018A2 |
A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a compon...
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WO/2006/099412A1 |
Biomass extracts with high protein and nutritional value and methods for making the same are disclosed. Such extracts may include cakes with low residual oil and high levels of desirable constituents and oils that require little to no do...
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WO/2006/097248A1 |
The invention relates to a method for treating foodstuffs, particularly for preserving fresh sausage or meat products involving the time-limited influence of temperature and/or pressure or high pressure and for subsequently bringing the ...
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WO/2006/098070A1 |
A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to ...
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WO/2006/094204A2 |
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...
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WO/2006/086982A1 |
An apparatus for cooling carcass parts (1) comprises at least one cooling element (8, 9) with a flexible cooling surface (14) for abutment with a carcass part (1) ; a form- stable shell (15) ; and a cavity (17) behind the flexible coolin...
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WO/2006/087857A1 |
As a food material, especially a food material for use in processed food, it is intended to provide processed goods of vegetable, meat and/or seafood that appropriately maintain the salt content and/or sugar content, water content and wa...
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WO/2006/086461A1 |
According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of asc...
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WO/2006/082267A1 |
The invention relates to a method of preserving a crustacean against melanosis, consisting in bringing the crustaceans into contact with a solution containing a suitable quantity of lactic acid bacteria and subsequently storing same unde...
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WO/2006/078868A2 |
The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent m...
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WO/2006/071224A1 |
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise: I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed...
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WO/2006/068499A1 |
Method for drying of entire portion pieces of fish or meat or portion pieces of minced fish or forcemeat. The portion pieces are dried in at least one first step at atmospheric pressure and a first temperature lower than the initial free...
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WO/2006/066900A1 |
A wetting agent which does not present an overall sweet taste, and processes for making and using it. The /wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingr...
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WO/2006/063428A1 |
The methods and compositions of the present invention involve the use of Carnobacterium maltaromaticum strains (previously known as C. piscicola) or associated fermentate or bacteriocin compositions to treat foods, such as fresh or proce...
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WO/2006/058469A1 |
A process for producing quick-frozen burdocks includes soaking them in disinfectant liquid to kill bacteria, peeling the skin, cutting them into blocks, soaking in color-protecting liquid for maintaining color, soaking in disinfectant li...
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WO/2006/057662A2 |
A bakery tray having a central region comprising at least one orifice having attached fingers that provide support for holding an article placed in the orifice. In one embodiment, the tray is made of a paper, such as paperboard or corrug...
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WO/2006/053472A1 |
An process for food preservation comprises the following steps: placing the food into vacuum chamber, vacuumizing the chamber to 10,000-3,000 Pa, injecting free radical of hydroxyl anion, and keeping vacuumizing until 8,000-800 Pa, the...
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WO/2006/055881A2 |
Meat is treated in a confined space to tenderize the meat and /or kill bacteria in or on the meat, the confined space being either evacuated to remove any air bubbles, or flushed with an oxygen-free and non-toxic gas to flush away any ai...
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WO/2006/051420A1 |
Provided is an antibacterial aqueous solution comprising a phosphate, a citrate, and a silicate; a method of controlling bacterial contamination and/or growth in food substance; a method of prohibiting the formation of, and/or facilitati...
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WO/2006/049947A2 |
Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain product...
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WO/2006/048479A1 |
The invention relates to an automated ham-processing method, which is performed prior to curing in a drying chamber, and to a ham processing installation. The inventive method comprises a series of steps consisting in preparing the piece...
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WO/2006/047129A2 |
A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a bri...
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WO/2006/045792A1 |
Alkaline earth phosphates are used in order to improve the degree of whiteness of surimi and surimi products.
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WO/2006/043297A2 |
A method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the phases sprinkling the outer surface with caramel and spices and allowing the obtained prepared meat produ...
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WO/2006/041323A2 |
Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow...
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WO/2006/040973A1 |
[PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from the deterioration in qualities such as app...
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WO/2006/039372A2 |
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...
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WO/2006/032646A1 |
The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w...
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WO/2006/024901A1 |
The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide,...
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WO/2006/021588A1 |
The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia CoIi, Salmonella, and Campylobacter . Preferabl...
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WO/2006/022799A2 |
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...
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WO/2006/023663A1 |
A method and apparatus for tenderizing meat is disclosed. Fluid may be injected into a portion of a carcass coinciding with the cut of meat desired for tenderization. The injection site maybe sterilized before or during injection of the ...
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WO/2006/021589A1 |
The invention relates to the combined use of glycine and/or glycine derivative and lactate and/or (di) acetate salts, as antibacterial agent against Listeria bacteria in food and drink products.
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WO/2006/021587A1 |
The invention relates to the use of glycine and/or (earth) alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols as antibacterial agent against the gram-negative bacterial patogens Escherichia Coli, Enter...
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WO/2006/021369A1 |
The invention relates to a method for optimally aging and drying spreadable raw sausages, such as onion-flavored ground meat sausage, sandwich sausage or well-aged, solid products made from meat and provided in a casing or a packaging, b...
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WO/2006/019310A1 |
There is disclosed a process for tenderizing meat through the addition of sugar.
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WO/2006/019687A2 |
An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate (40) that is divided into two or more sections by one or more walls (70). A different s...
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WO/2006/010042A2 |
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet. According to one embod...
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WO/2006/010043A2 |
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet.
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WO/2006/004821A1 |
A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere in...
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WO/2005/122774A2 |
Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an en...
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WO/2005/123196A2 |
A self-venting microwaveable pouch, a food product, and a method of preparing a food product utilizing a rupturable or vent seal that is formed in the pouch and along an aperture formed by the pouch. Multiple pouch products can be stored...
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WO/2005/122795A1 |
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...
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WO/2005/117599A1 |
The invention relates to a method of improving the ripening of a fermented food product. The inventive method comprises: the selection of micro-organisms that can overproduce a keto acid in a significant quantity, the weakening of same, ...
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WO/2005/113236A2 |
Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also dis...
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WO/2005/108544A2 |
A method includes sealing a meat product (12) into a container (11). The method then includes releasing carbon dioxide gas from a source (15) contained inside the container (11) to maintain a carbon dioxide gas presence in the atmosphere...
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WO/2005/104878A1 |
The present invention provides an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.
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WO/2005/102077A1 |
[PROBLEMS] There has been no method of harvesting plants such as vegetables, fruits and flowers and animals, disassembling the same and then keeping the freshness thereof at ordinary temperature. For storing plants and animals, therefore...
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WO/2005/102866A1 |
A method of producing tinned coffee is described in which coffee granules (20) are held within a receptacle (16) attached to an end cap (36) of a container (12). The receptacle (16) is provided with a filter (22) to enable a water, sugar...
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