| Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729) |
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| 08/04/2005 | WO2005053710A3 Food composition comprising glucosamine |
| 08/04/2005 | US20050170016 Frozen aqueous solution of halide ions and oxyhalide ions; extends shelf-life of perishables such as frozen foods ( vegetable, meat, fish and fruits); biocides |
| 08/04/2005 | US20050167100 Method of eliminating conductive drill parasitic influence on the measurements of transient electromagnetic components in MWD tools |
| 08/04/2005 | US20050166664 Method for determining composition balance of cooled brine |
| 08/04/2005 | DE19849357B4 Verfahren zur Verfestigung der Oberflächen von rohen Bräten, die im Laufe des weiteren Fertigungsprozesses einer Wärme- oder Hochdruckbehandlung unterzogen werden A process for the solidification of the surfaces of raw Bräten, which are subjected during the further manufacturing process of a heating or high-pressure treatment |
| 08/04/2005 | DE102004001581A1 Mexican spicy Chorizo sausage, to be grilled for consumption without the skin, contains a high proportion of vinegar to keep it soft |
| 08/04/2005 | CA2548762A1 Method for washing carcass, meat, or meat product with medium chain peroxycarboxylic acid compositions |
| 08/03/2005 | EP1559330A1 Sushi manufacturing and distributing system |
| 08/03/2005 | EP1559325A1 Brine container with filtering device |
| 08/03/2005 | EP1559324A1 Fishes treated with lactic acid bacterium culture medium having antibacterial and antixoidative effects |
| 08/03/2005 | CN1649988A Method for extracting lipid mixture containing phospholipids comprising polyunsaturated fatty acids from viscera of fish |
| 08/03/2005 | CN1649516A Pretreatment agent for a fish food |
| 08/03/2005 | CN1647705A Edible meat holder |
| 08/02/2005 | CA2253059C Conditioned packaging for shellfish or crustaceans |
| 07/28/2005 | WO2005067741A1 Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions |
| 07/28/2005 | WO2005067725A2 Immersion tube antimicrobial treatment |
| 07/28/2005 | US20050163912 slicing into thin strips, then soaking in sauces, liquid smoke and salt, dehydrating until they become brittle and packaging into containers; foods having unique and distinctive aroma and flavor |
| 07/28/2005 | US20050163897 Decontamination of meats by applying solutions of peroxycarboxylic acid compounds |
| 07/28/2005 | US20050163896 applying microbiocides comprising a mixture of peroxyoctanoic acid, octanoic acid, water, polyethers, nonionic and anionic surfactants to meats, to reduce microorganisms |
| 07/28/2005 | US20050163892 Frozen additive for use with a heated beverage |
| 07/28/2005 | US20050161376 Brine container with filter system |
| 07/28/2005 | CA2550731A1 Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions |
| 07/27/2005 | EP1284604B1 Improved method for the manufacture of raw fish products |
| 07/27/2005 | CN1644061A Pork rapid-freezing preservation and apparatus thereof |
| 07/26/2005 | CA2161366C Meat processing |
| 07/21/2005 | WO2005065469A2 Meat marinade comprising fat and protein |
| 07/21/2005 | US20050159324 Decontamination of meats by applying solutions of peroxycarboxylic acid compounds |
| 07/21/2005 | US20050158432 Comprises sodium citrate, sodium acetate, sodium diacetate, and citric acid |
| 07/21/2005 | US20050158430 Comprises pressurization zone, a dwell zone, and a depressurization zone; for use with meats |
| 07/21/2005 | CA2552753A1 Meat marinade comprising fat and protein and snack-size meat pieces |
| 07/20/2005 | EP1491449B1 Method of producing a product derived from animal blood in the form of a packed powder, product and corresponding uses |
| 07/20/2005 | CN1642824A Packaging for foodstuff comprising a displaceable bottom body or lid part |
| 07/20/2005 | CN1640273A Method for preparing quick-freezing burdock |
| 07/19/2005 | US6919364 Microbiological control in animal processing |
| 07/19/2005 | US6919099 Method for treating an animal carcass to reduce bacterial contamination |
| 07/14/2005 | WO2005063057A1 Process for preparing an edible barrier |
| 07/14/2005 | WO2005063030A1 Improved flavor and microbiologically stable food composition |
| 07/14/2005 | WO2005063029A2 Food freezing and thawing method and apparatus |
| 07/14/2005 | US20050153041 Quick-freezing method and device for food with liquid surface contact |
| 07/14/2005 | US20050153035 Presentation board for freezing meat product |
| 07/14/2005 | US20050153034 Casing structure for meats treated with biocides or bacteriostats |
| 07/14/2005 | US20050153033 Lactic acid bacteria for the treatment of food |
| 07/14/2005 | US20050153032 Housings with conveyors for holding bodies with fluid flowing over to clean |
| 07/14/2005 | US20050153031 Decontamination of meats by applying solutions of peroxycarboxylic acid compounds |
| 07/14/2005 | US20050153029 Method for exposing comminuted foodstuffs to a processing fluid |
| 07/14/2005 | US20050153028 Modified atmospheric package |
| 07/14/2005 | US20050150524 Cleaning and sanitizing system |
| 07/14/2005 | CA2550662A1 Food freezing and thawing method and apparatus |
| 07/14/2005 | CA2547816A1 Improved flavor and microbiologically stable food composition |
| 07/14/2005 | CA2546779A1 Process for preparing an edible barrier |
| 07/13/2005 | EP1552758A1 Quick-freezing method and device for food with liquid surface contact |
| 07/13/2005 | EP1552755A1 Meat marinade comprising fat and protein |
| 07/13/2005 | EP1551233A1 Apparatus and method for exposing comminuted foodstuff to a processing fluid |
| 07/13/2005 | CN1636469A Quick-freezing method and device for food with liquid surface contact |
| 07/12/2005 | US6916647 Lactococcus for preserving foodstuffs or animal feed and preventing food-poisoning |
| 07/09/2005 | CA2479038A1 Quick-freezing method and device for food with liquid surface contact |
| 07/07/2005 | US20050148518 Anti-bacterial compositions |
| 07/07/2005 | US20050147718 Dual chamber device that reliably prevents mixing until removed; maintains freshness, crispness and taste; shelf life; such as salad greens and dressing |
| 07/06/2005 | CN1633862A Can containing meat and vegetable, and its preparation method |
| 07/05/2005 | CA2175823C A process for heat treating food product |
| 06/30/2005 | WO2005058051A1 Method for processing porous vegetal food products |
| 06/30/2005 | WO2004034765A3 A method of increasing the conductivity of water and uses therefor |
| 06/30/2005 | US20050143321 Characterized by spontaneous increasing of the redox potential in relation to the potential of the hydrogen electrode; used in food industry, medicine, veterinary medicine, pharmaceutical industry, cosmetic industry, balneology, agriculture, fish farming |
| 06/30/2005 | US20050143286 such as lactoferrin, conalbumin; combinations with antibiotics, microbiocides for e.g. disinfecting, preserving food, treating infections; also chelating agents such as ,19,30-trioxa-1,4,10,13,16,22,27,33-octaazabicyclo(11,11,11)pentatriacontane hexahydrobromide |
| 06/30/2005 | US20050142259 Adiabatically increasing temperature; retaining raw meat color, texture and flavor characteristics |
| 06/30/2005 | US20050142250 Animal wastes processed into fuels; homogenizing wastes; heating; pressurization |
| 06/30/2005 | DE10356849A1 Process to prepare sliced, smoked fish for human consumption with low-temperature marinade fluid |
| 06/29/2005 | EP1545989A2 Process for encapsulating a food particle to preserve volatiles and prevent oxidation |
| 06/29/2005 | EP1545225A1 Organic acids incorporated edible antimicrobial films |
| 06/29/2005 | CN1631176A Freeze-drying processing method of whitebaits |
| 06/23/2005 | WO2005055741A1 Method and means for treating the surface of food products |
| 06/23/2005 | WO2005055732A1 Method for the treatment and long-term preservation of meat products without a cold chain |
| 06/23/2005 | WO2005055727A2 Process for assembly and installation of a snack package |
| 06/23/2005 | US20050136165 Flavor and microbiologically stable food composition |
| 06/23/2005 | US20050136161 Food freezing and thawing method and apparatus |
| 06/23/2005 | US20050136134 Composition for the control of pathogenic microorganisms and spores |
| 06/23/2005 | US20050135989 injecting carbon dioxide into a chlorinated water to decrease the pH of chlorinated water, and increasing the relative ratio of hypochlorous acid to hypochlorite of the liquid pressurized stream; increase the concentration of hypochlorous acid; water treatment, disinfecting |
| 06/23/2005 | DE10355492A1 Pickling meat or meat products, employs nitrate-reducing microorganisms at specified pH, nitrate- and nitrite concentrations, producing stable pickle coloration |
| 06/23/2005 | DE10353854A1 Process to prepare kebab fast food by combination of sliced brine-injected meat with mincemeat, semolina and bamboo fiber |
| 06/23/2005 | CA2548564A1 Method and means for treating the surface of food products |
| 06/21/2005 | US6908636 Introducing into water with which poultry carcasses or parts are washed after slaughtering, microbiocidal amount of 1,3-dibromo-5,5-dialkylhydantoin in which one alkyl group is methyl and other contains 1 to 4 carbon atoms |
| 06/16/2005 | WO2005053710A2 Food composition comprising glucosamine |
| 06/16/2005 | WO2005053484A2 Coffee roaster having an apparatus for increasing airflow in a roasting chamber |
| 06/16/2005 | WO2005053413A1 Apparatus and method for processing foodstuffs with liquid |
| 06/16/2005 | WO2005023010A3 Disinfection of foodstuffs |
| 06/16/2005 | WO2004112490A3 Freezing method and apparatus |
| 06/16/2005 | DE10348042A1 Verfahren zur Behandlung von Frischfleisch A process for treating fresh meat |
| 06/16/2005 | CA2546968A1 Food composition comprising glucosamine |
| 06/16/2005 | CA2543822A1 Apparatus and method for processing foodstuffs with liquid |
| 06/15/2005 | EP1541660A1 Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof |
| 06/15/2005 | EP1541031A1 Method for processing porous vegetal food products |
| 06/15/2005 | EP1538917A1 Post-evisceration process and apparatus |
| 06/15/2005 | CN1628490A Industrial appts. for applying raio-frequency electromagnetic fields to semiconductive |
| 06/15/2005 | CN1625958A Method and technique for producing meat ware without toxoplasma |
| 06/15/2005 | CN1625957A Method and technique for producing milk diary without toxoplasma |
| 06/15/2005 | CN1625956A Canned ham |
| 06/15/2005 | CN1206135C Food package film |
| 06/14/2005 | CA2303352C Natural coloring and antimicrobial agents from plants |
| 06/09/2005 | WO2005051106A1 Method of producing pig bone extract |
| 06/09/2005 | WO2004080188A3 Methods for reducing meat discoloration |