| Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729) |
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| 04/12/2005 | CA2239291C High temperature/ultra-high pressure sterilization of low acid foods |
| 04/07/2005 | WO2005029975A1 Moisture-barrier coating layer for foods |
| 04/07/2005 | WO2005029959A1 Preservative for algae product |
| 04/07/2005 | US20050074539 Process for production of raw cured products |
| 04/07/2005 | US20050074531 Provides protective carbon dioxide environment for meat products; ventilated molded tray and covering plastic |
| 04/07/2005 | US20050072320 Seal device for a cooking utensil called a couscous pan |
| 04/06/2005 | EP1520137A2 Food chiller with optimized air flow |
| 04/06/2005 | CN1602749A Sea cucumber soft can preparation process |
| 04/05/2005 | US6875457 Method of preventing browning or darkening of fish and method of treating browned or darkened fish |
| 04/05/2005 | US6874496 Combination smoker and barbecue pit |
| 04/05/2005 | US6874495 Speed cooking oven |
| 03/31/2005 | US20050069623 Process for sanitizing animal carcasses |
| 03/31/2005 | US20050069613 Method and system for recycling liquids for treating food |
| 03/31/2005 | US20050066822 Meat Processing |
| 03/30/2005 | CN2688067Y Granulated sugar smoke maker and smudging apparatus therefrom |
| 03/30/2005 | CN1602161A Process for preserving food products |
| 03/24/2005 | WO2005011390B1 Compositions and methods for improving the efficiency of preservatives in foods |
| 03/24/2005 | WO2004064873A3 Static inventor for 360 degree disinfection of workpieces |
| 03/24/2005 | US20050064118 Gel for creating a coating for extruded sausage comprised of starch and an edible vegetable based material |
| 03/24/2005 | US20050064075 Putting food in a container having an inner surface coated with a photocatalytic metal-modified apatite or in a container made of a material to which the photocaalytic metal-modified apatite is added; placing the container in a dark place at least temporarily;bactericides; kitchenware |
| 03/24/2005 | US20050061731 Device for filtering fluid substances, used for a meat materials injecting machine |
| 03/23/2005 | CN1596672A Antistaling agent for meat food |
| 03/23/2005 | CN1596671A Cooled meat natural antistaling filming liquid |
| 03/23/2005 | CN1596670A Practicalization method for frozen preserving sperm of fish |
| 03/22/2005 | US6869632 Method of improving drip loss in fresh beef, pork, and poultry |
| 03/22/2005 | US6868777 Vibrating means that continuously feeds fuel such as wood disks into one or more heating elements permits unattended smoking |
| 03/17/2005 | WO2005023023A1 Concentrated antimicrobial compositions and methods |
| 03/17/2005 | WO2005023010A2 Disinfection of foodstuffs |
| 03/17/2005 | US20050058765 Pretreatment agent for a fish food |
| 03/17/2005 | US20050058754 Modified atmospheric package |
| 03/17/2005 | US20050058751 Injection with alkaline phosphate solution of tetrasodium or tetrapotassium pyrophosphate; sodium tripolyphosphate, acid pyrophosphate, or hexametaphosphate; trisodium pyrophosphate; and dipping or spraying with citric acid; storage stability; adding microbiocide from Propionibacterium cultur |
| 03/17/2005 | US20050058013 Treatment fluid application apparatus for foodstuffs and methods related thereto |
| 03/17/2005 | CA2545018A1 Disinfection of foodstuffs |
| 03/17/2005 | CA2538119A1 Concentrated antimicrobial compositions and methods |
| 03/16/2005 | EP1514483A1 Process and apparatus for automatic coating of food pieces with a viscous liquid |
| 03/15/2005 | US6867233 Organic acid, especially carboxylic acid; surfactant such as sodium lauryl sulfate; stabilizer to prevent precipitation of the surfactant upon dilution |
| 03/15/2005 | US6866832 Mixing the goods with a sanitizing agent for a suitable time followed by separating the agent in an enclosed conduit |
| 03/15/2005 | US6865895 Poultry chiller having an integral sump compartment |
| 03/10/2005 | WO2005020711A1 Deaerated/packaged frozen sushi |
| 03/10/2005 | WO2005020710A1 Packaged frozen sushi and methods of manufacturing and cooking the same |
| 03/10/2005 | WO2005020696A1 Method and system for recycling liquids for treating food |
| 03/10/2005 | WO2005004613A3 Apparatus for automatically controlling salting and/or seasoning of salt/seasoned meat, and relative operating method |
| 03/10/2005 | WO2004052105A3 Method and apparatus for suppressing microbe activity in meat storage enclosures |
| 03/10/2005 | US20050053704 Blends containing organic acid complexes; bacteriostats; reducing toxicity microroganisms |
| 03/10/2005 | US20050053703 Sanitizing food products with prewash |
| 03/10/2005 | US20050053702 Novel protective cultures and their use in the preservation of foodstuffs |
| 03/10/2005 | US20050053701 Method for producing a pH enhanced meat product |
| 03/10/2005 | US20050053694 Method for making kimchi |
| 03/10/2005 | US20050053640 Mixing protein (soy) or hydrocolloid (carboxyl methylcellulose) in water, adding glycerol, heating the mixture create a film solution and adding an organic acid (malic acid) |
| 03/10/2005 | US20050051038 Oven including smoking assembly in combination with one or more additional food preparation assemblies |
| 03/09/2005 | EP1511390A1 Method and apparatus for cooling carcasses and carcass parts of slaughtered animals |
| 03/09/2005 | EP1214553B1 A thermal processing chamber and a method of thermally processing products |
| 03/09/2005 | CN1592579A Shock-wave meat treatment |
| 03/09/2005 | CN1592578A Microbiocidal formulation comprising essential oils or their derivatives |
| 03/09/2005 | CN1589667A Canned sea cucumbus braised is soy sauce |
| 03/08/2005 | US6864269 Concentrated, non-foaming solution of quarternary ammonium compounds and methods of use |
| 03/03/2005 | WO2005018794A1 Microcapsules |
| 03/03/2005 | WO2005018333A1 Composition comprising a bacteriocin and an extract from a plant of the labiatae family |
| 03/03/2005 | WO2005018322A1 Encapsulated antimicrobial material |
| 03/03/2005 | US20050048188 Method for processing fish of red flesh |
| 03/03/2005 | US20050048173 Method of smoking fish |
| 03/02/2005 | EP1510106A1 Industrial apparatus for applying radio-frequency electromagnetic fields to semiconductive dielectric materials |
| 03/02/2005 | EP1211945B1 Cooked meat product and method for preparing same |
| 03/02/2005 | CN1589104A Tenderization technology of poultry meat |
| 03/01/2005 | US6861448 Nictoinamide adenine dinucleotide (NAD); microbiocides; antiseptics; plant safening agents; antibiotic resistance; agriculture; food treatment |
| 02/24/2005 | WO2005016029A1 High temperature enzymatic vegetable processing |
| 02/24/2005 | WO2004083252A3 Acidic composition and its uses |
| 02/24/2005 | US20050042342 Cutting; freezing; melting; packaging; refreezing in carbon dioxide, nitrogen as air replacement |
| 02/24/2005 | US20050042341 Natamycin dosage form, method for preparing same and use thereof |
| 02/24/2005 | DE10329537A1 Food storage or ripening cabinet for meat or vegetable-based products has internal atmosphere of sterilized conservation gas |
| 02/23/2005 | EP1156720B1 Method for producing a food product on the basis of meat and food product on the basis of meat |
| 02/23/2005 | CN1585607A Food washing composition |
| 02/23/2005 | CN1582767A Meat delicating agent |
| 02/23/2005 | CN1582681A Method for processing fish of red flesh |
| 02/23/2005 | CN1582680A Fresh fish soaking liquid and its processing method |
| 02/22/2005 | CA2307416C Method and apparatus for application of surface treatment to food products |
| 02/22/2005 | CA2275207C Method for producing stable meat products and sausages, produced in the presence of micro-organisms |
| 02/17/2005 | WO2005015087A2 Oven including smoking assembly in combination with one or more additional food preparation assemblies |
| 02/17/2005 | WO2005013725A1 Method of producing cuttlefish fillet food |
| 02/17/2005 | WO2005013703A1 Method for producing pickled foodstuffs and a pickling mixture |
| 02/17/2005 | WO2005013702A2 A method for the treatment of fresh meat |
| 02/17/2005 | US20050037113 Dual compartment sandwich containers having a hinged divider and removable hot/cold pack |
| 02/17/2005 | DE202004018949U1 Vorrichtung zum Pökeln von Rohfleisch Apparatus for curing of raw meat |
| 02/17/2005 | CA2534802A1 Oven including smoking assembly in combination with one or more additional food preparation assemblies |
| 02/16/2005 | EP1506712A2 Process for manufacturing tasteless smoke for treating meat |
| 02/16/2005 | EP0769026B2 Fractionated polydisperse compositions |
| 02/16/2005 | CN1582118A Method for tenderizing chicken or pork |
| 02/16/2005 | CN1579173A Food with intensified smoked taste |
| 02/16/2005 | CN1189099C Method for pickling ham |
| 02/15/2005 | US6855307 An acid is injected into chlorinated water to decrease the pH of chlorinated water; by decreasing the pH hypochlorite /hypochlorous acid equilibrium of the chlorinated water is shifted to increase the concentration of hypochlorous acid |
| 02/15/2005 | CA2355415C Packaged cooked meat and low ph sauce having extended refrigerated shelf life |
| 02/10/2005 | WO2005012422A1 Vinylidene chloride resin film, casing for meat paste product, and packed meat paste product |
| 02/10/2005 | US20050031770 Freezing method and apparatus |
| 02/10/2005 | US20050031743 Antimicrobial casing |
| 02/10/2005 | DE10330762A1 Rauch- und wasserdampfdurchlässige Nahrungsmittelhülle mit aromatisierter Innenfläche Smoke and water vapor permeable food casing with flavored inner surface |
| 02/09/2005 | EP1395122A4 Inhibition of (tyrophagus putrescentiae) in pet food products |
| 02/09/2005 | CN1578630A Method of preserving food, and method of producing non-frozen water |
| 02/03/2005 | WO2005009137A1 Improved yield and shelf life for meats |
| 02/03/2005 | US20050025876 time and cost effective; reduces adverse effects on the environment through the elimination of wasted production materials |
| 02/03/2005 | US20050025865 Gives the fresh meat a red color closely approaching the color of the meat soon after cutting; increases the time the color is mantained from 2 or 3 days to 20-30 days; carboxymyoglobin |