| Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729) |
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| 05/13/2004 | WO2004026040A3 Fish feed |
| 05/13/2004 | WO2004019690A3 Method for treating meat and device for carrying out said method |
| 05/13/2004 | WO2004002244A3 Controlled spoilage food compositions |
| 05/13/2004 | WO2002063968A9 Frozen biocidal compositions and methods of use thereof |
| 05/13/2004 | US20040091593 Fish egg or milt product having extended tasting period |
| 05/13/2004 | US20040091587 Treating meat with an extract of a plant of species of Lamiaceae; exposing the treated meat to ionizing radiation at a level and over a period of time sufficient to extend the safe shelf- life of the meat |
| 05/13/2004 | US20040091470 Use of bacterial phage associated lytic enzymes to prevent food poisoning |
| 05/13/2004 | CA2502836A1 A process for safely decontaminating the chill water used in meat processing |
| 05/13/2004 | CA2448973A1 Use of extracts of lamiaceae species for delaying color loss in irradiated meat |
| 05/12/2004 | EP1417897A1 The process for pure aquatic sausage containing fish |
| 05/11/2004 | US6733812 Apparatus and method for forming casingless sausages |
| 05/11/2004 | US6733379 Post-evisceration process and apparatus |
| 05/11/2004 | CA2175226C Preparing process food using liquid sodium phosphate |
| 05/06/2004 | EP1415547A1 Process for producing fermented fish food |
| 05/06/2004 | EP1415546A1 Frozen product of unleached or little leached minced fish meat |
| 05/05/2004 | CN1148317C Production process of chemically composited phosphate |
| 05/04/2004 | US6730341 The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. |
| 04/29/2004 | WO2004035096A1 Composition exhibiting stabilised oxidation-reduction properties and method for the stabilisation thereof |
| 04/29/2004 | WO2004034765A2 A method of increasing the conductivity of water and uses therefor |
| 04/29/2004 | US20040081731 Storing and displaying meat in a novel way, in which the meat is presented in a way which is attractive in appearance with a bright red colour at the point of sale, with a shelf-life of several months |
| 04/29/2004 | US20040081729 Packaging under conditions of reduced oxygen for substantially decontaminating and prolonging the shelf life of perishable goods, such as beef |
| 04/29/2004 | CA2502218A1 Composition with stabilized redox properties and method of stabilization of redox properties |
| 04/28/2004 | EP1413363A1 Machine for defrosting deep-frozen food, in particular fish products |
| 04/28/2004 | EP1411776A1 Method for treating an animal carcass or plant material |
| 04/28/2004 | EP1259113B1 Acidic antimicrobial compositions for treating food and food contact surfaces and methods of use thereof |
| 04/22/2004 | WO2004000040A3 Method for producing a meat food product |
| 04/21/2004 | EP1408774A1 Low melt encapsulation |
| 04/21/2004 | EP1408770A2 Gelling vegetable protein |
| 04/21/2004 | EP1299004B1 Bio-degradable coating composition for food and food ingredients, in particular cheese |
| 04/21/2004 | EP1139798B1 Method for producing ham products |
| 04/21/2004 | EP1011336A4 Method and apparatus for pumping marinated products |
| 04/20/2004 | US6723356 High quality fermented bouillon, and method for production thereof |
| 04/20/2004 | US6722490 Hanger bearing for use with an auger type poultry chiller |
| 04/15/2004 | WO2004030471A1 Sushi manufacturing and distributing system |
| 04/15/2004 | WO2004030462A1 Method of reducing bacteria and fat content of food products |
| 04/15/2004 | WO2004019683A3 Antimicrobial compositions |
| 04/15/2004 | WO2002102405B1 The use of bacterial phage associated lytic enzymes to prevent food poisoning |
| 04/15/2004 | WO2002080213A9 Irradiation system and method |
| 04/15/2004 | US20040072791 Method for producing pectin hydrolysis products |
| 04/15/2004 | US20040071844 Increasing the pH of a meat product; applying an oxygen enriching material to the surface of the meat product before or after increasing the pH of the meat product |
| 04/15/2004 | US20040071840 Shelf-life extension system and method of centrally prepared retail-ready meat cuts utilizing a zero-oxygen packaging system |
| 04/15/2004 | US20040071822 Sparging device and method for adding a processing fluid to a foodstuff |
| 04/15/2004 | DE10140555B4 Verfahren und Vorrichtung zum Erhitzen von Lebensmitteln Method and apparatus for heating food |
| 04/14/2004 | EP1407670A1 Procedure and equipment for salting and curing ham |
| 04/14/2004 | EP1406501A1 Method for continuous production of minced meat, dried and restored in thin slabs |
| 04/13/2004 | US6720353 Purified plant proanthocyanidin extract, capable of inhibiting agglutination of P-type Escherichia coli and not capable of inhibiting agglutination of type 1 Escherichia coli; proanthocyanidin having 4-12 epicatechin flavanoid units |
| 04/08/2004 | WO2004014158A3 Method for the covering of food with polyene antifungal compositions |
| 04/08/2004 | WO2004004471A3 Method for producing food-flavouring smoke by pyrolysis, use of a reactor specially adapted therefor, resulting food-flavouring fumes and food products |
| 04/08/2004 | US20040067298 Cured products of marine raw materials, and a process for the fermentation of the same |
| 04/08/2004 | US20040067287 Apparatus for treating ammoniated meats |
| 04/08/2004 | US20040067286 Method of reducing bacteria and fat content of food products |
| 04/08/2004 | US20040067160 Intervention techniques for reducing carcass contamination |
| 04/07/2004 | EP1404853A1 Process for the production of allicin |
| 04/07/2004 | EP1404306A1 A coated nicotine-containing chewing gum, manufacture and use thereof |
| 04/06/2004 | US6716464 Storing fresh meat for presettable time at superatmospheric pressure in air-tightly sealable space after supply of oxygen in atmosphere essentially consisting of oxygen, so that meat is completely penetrated by oxygen |
| 04/01/2004 | WO2004026040A2 Fish feed |
| 04/01/2004 | WO2004026036A1 Product for the disinfection and preservation of fish, fish products, foodstuffs and feed |
| 04/01/2004 | WO2004026035A1 Organic acids incorporated edible antimicrobial films |
| 04/01/2004 | WO2003005963A3 Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith |
| 04/01/2004 | WO2002063968A8 Frozen biocidal compositions and methods of use thereof |
| 04/01/2004 | US20040062851 Animal protein-containing food products having improved moisture retention |
| 03/31/2004 | EP1402783A1 Head having multiple retractable needles intended for the injection of pieces of meat and the injecting needle for same |
| 03/31/2004 | EP1401297A1 Microbiological control in poultry processing |
| 03/31/2004 | EP0743011B1 Processed meat, meat material using the same, and method of processing meat |
| 03/31/2004 | CN1486139A A method and an apparatus for inhibiting of pathogens when producing sliced food |
| 03/30/2004 | US6713108 Method for producing a pH enhanced comminuted meat product |
| 03/30/2004 | US6713107 Airflow distribution systems for food processors |
| 03/30/2004 | US6713106 Method of making bacon products |
| 03/30/2004 | CA2207872C A method for desinfection and/or sterilization of articles of food, such as meats or vegetable products, of foodstuffs and animal feeds, as well as machinery and equipment for food production or other food processing technology, and the processing plant used for the method |
| 03/30/2004 | CA2109812C Method of preserving foods using noble gases |
| 03/25/2004 | WO2003101153A8 Industrial apparatus for applying radio-frequency electromagnetic fields to semiconductive dielectric materials |
| 03/23/2004 | US6708601 BBQ push-cart with retractable supports |
| 03/23/2004 | CA2023966C Nitrite-free meat curative and process of curing meat |
| 03/18/2004 | WO2004022112A1 Device and methods for modifying an atmosphere |
| 03/18/2004 | WO2003028451A3 Microbiocidal formulation comprising essential oils or their derivatives |
| 03/18/2004 | US20040053204 Methods and apparatus for freezing tissue |
| 03/18/2004 | US20040052909 Food product which includes an air-tight case of edible material with a moist filling |
| 03/17/2004 | EP1280426B1 Method and installation for cooling slaughtered poultry |
| 03/11/2004 | WO2004020552A1 Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof |
| 03/11/2004 | WO2004019692A1 Color enhancement and stabilization in enhanced fresh meat products |
| 03/11/2004 | WO2004019690A2 Method for treating meat and device for carrying out said method |
| 03/11/2004 | WO2004019683A2 Antimicrobial compositions |
| 03/11/2004 | US20040047958 Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products |
| 03/11/2004 | US20040047957 Contacting fresh red meat with an extract of a Labiatae herb prior to packaging the meat |
| 03/11/2004 | US20040047952 Modified atmosphere packages and methods for making the same |
| 03/11/2004 | US20040047760 Modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium bicarbonate contained within a cavity of the sachet. |
| 03/10/2004 | EP1395134A1 Highly acidic metalated mixture of inorganic acids |
| 03/10/2004 | EP1395122A1 Inhibition of (tyrophagus putrescentiae) in pet food products |
| 03/10/2004 | EP1239732B1 Preserving active fungicide in an aqueous solution |
| 03/10/2004 | CN1141036C Tech for preparing vacuum packet bahao fish |
| 03/09/2004 | US6703040 Polymer impregnated with bactericide, bacteriphage or antibiotic |
| 03/04/2004 | WO2004017767A1 Process and composition for treating pse meat or meat with reduced functionalities |
| 03/04/2004 | WO2004017763A1 Process for producing asian fish sauce-like seasoning |
| 03/04/2004 | WO2004017741A1 Aseptic production of meat-based foodstuffs |
| 03/04/2004 | US20040043922 Treatment of case-ready food products with immobilized lactoferrin (Im-LF) and the products so produced |
| 03/04/2004 | US20040043132 Kind of pure aquatic animal meat sausage with fish and its preparing method |
| 03/04/2004 | US20040043118 Color enhancement and stabilization in enhanced fresh meat products |
| 03/04/2004 | US20040043114 Broth/stock and methods for preparation thereof |
| 03/04/2004 | US20040043110 Overcoating meat; vacuum sealing; freezing |
| 03/03/2004 | EP0944329B1 Method for producing stable meat products and sausages, produced in the presence of micro-organisms. |