Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23B - Preserving, e.g. by canning, meat, fish, eggs, fruit, vegetables, edible seeds; Chemical ripening of fruit or vegetables; The preserved, ripened, or canned products › A23B 4 - General methods for preserving meat, sausages, fish or fish products
Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729)
06/2003
06/19/2003US20030113416 Carbonated beverage can
06/19/2003US20030113402 Giving animals drinking water containing a halogen-type microbiocide reduces fecal contamination and thus reduces contamination of meat; may be specific dihalo dialkyl hydantoins or product of water, halogen and sulfamate
06/18/2003EP1318726A2 Acidulant system for marinades
06/18/2003EP1318722A2 Tumbler for marinating food product
06/18/2003CN1111356C Technique for processing saba ham
06/17/2003US6579549 Packaged cooked meat and low pH sauce
06/17/2003US6578470 A device to inject solid objects such as peanuts, walnuts, pineapple and lemon chunks, garlic cloves and other solid objects into a food article, the device comprising: a first plunger; a second plunger which is pushed by the first plunger
06/12/2003WO2003048201A1 Antimicrobial bolisin peptides
06/12/2003US20030108655 Preparing additive liquid containing water, pH adjuster, water-soluble food material and salt, causing additive liquid to permeate into piece of fish meat
06/12/2003US20030108648 Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
06/12/2003US20030108643 Containers for packaging in centralized processing facilities for subsequent shipment to retail sale establishments; plastic trays hermetically sealed at each end
06/10/2003US6576915 Method and system for electronic pasteurization
06/10/2003US6576281 From raw fishery products by incorporating trehalose and/ or maltitol,
06/10/2003US6575084 System for, and method of, irradiating food products
06/05/2003WO2003045987A2 A food grade lantibiotic from streptococcus macedonicus and uses thereof
06/05/2003WO2003045172A1 Preserving with lactic acid bacteria
06/05/2003WO2003045171A1 Food washing composition
06/05/2003CA2467114A1 A food grade lantibiotic from streptococcus macedonicus and uses thereof
06/05/2003CA2466357A1 Food washing composition
06/04/2003EP1316258A1 Device for obtaining ozonized saltwater to be used as refrigerating and germicidal means of fishery products
06/04/2003EP1315441A1 Container for food products
06/04/2003CN1110254C Method for producing dish-like soft tin
06/03/2003US6572908 Highly acidic metalated organic acid as a food additive
05/2003
05/30/2003WO2002098744A3 Container bottom, container and methos of loading a plurality of articles in a container
05/29/2003US20030099758 For coagulating collagen and producing a food product
05/29/2003US20030099745 May be used to wash fish, meats, poultry, fruits, vegetables; free of alcohol
05/27/2003US6569482 An average tissue size between .5 and 16 inches introduced into a water bath provided at a temperature of 80-110 degrees C for 25-50 seconds, and recovering; pasteurization for continuous processing; ground beef
05/27/2003US6569474 Inoculating meat with a non-pathogenic, non-spoilage bacteria to competitively inhibit the growth of undesired pathogenic and spoilage bacteria
05/22/2003WO2003041504A1 A gel for creating a coating for extruded sausage comprised of starch and an edible vegetable based material
05/22/2003US20030094422 Poultry processing water recovery and re-use process
05/21/2003EP1041895A4 Animal feed pelleting process and animal feed pellets produced therefrom
05/21/2003CN1108754C Canned Se-enriched cordyceps militaris and its preparing process
05/20/2003US6565904 Method and apparatus for physically manipulating materials to reduce microbe content
05/20/2003US6564700 Apparatus for producing a target pH in a foodstuff
05/15/2003WO2003040349A1 Mixture of propionibacterium jensenii and lactobacillus sp. with with antimicrobial activities for the use as natural preservation system
05/15/2003WO2003039263A1 Method of preserving meat of slaughtered poultry
05/15/2003US20030093564 System and method for activating uniform network resource locators displayed in media broadcast
05/15/2003US20030091708 In carbon dioxide environment
05/15/2003US20030091706 Preservation using mixture of sodium acetate and citric acid
05/15/2003US20030089655 Device for filtering fluid substances used for meat materials injecting machines
05/14/2003CN1108102C Method and device for cooking and vacuum packing of mussels with microwaves
05/08/2003WO2002019883A9 Container for food products
05/08/2003US20030087014 Increasing rate of thermal inactivation of a pathogen in a nutriment by contacting the nutriment with an acidulant
05/08/2003US20030087013 Vacuum tumbling food product with an aqueous flavor solution and with a dispersion of a lipid in an aqueous starch solution; freezing the vacuum tumbled food product in a liquid freeze bath
05/07/2003EP1308506A1 Mixtures of Propionibacterium jensenii and Lactobacillus sp. with antimicrobial activities for use as a natural preservation system
05/07/2003EP1104237B1 Aqueous preservative
05/07/2003EP0866667B1 High temperature/ultra-high pressure sterilization of low acid foods
05/06/2003US6557568 Cleaning/sanitizing methods, compositions, and/or articles for produce
05/06/2003CA2196778C Sustained release biocidal compositions and their uses
05/02/2003EP1115294B1 Solution useful for bacterial decontamination of foodstuffs and method for using same
05/02/2003EP0910254B1 Method to improve the water-holding capacity, color, and organoleptic properties of fresh meats
05/01/2003WO2003034842A1 Use of cationic preservative in food products
05/01/2003WO2003034830A1 System and method for packaging meat products in low oxygen environment
05/01/2003US20030083269 Nictoinamide adenine dinucleotide (NAD); microbiocides; antiseptics; plant safening agents; antibiotic resistance; agriculture; food treatment
05/01/2003US20030082284 Hollow packing tube; conveying under pressurization; enclosing with protein
05/01/2003CA2464397A1 System and method for packaging meat products in low oxygen environment
04/2003
04/24/2003WO2003032757A1 Apparatus for continuously pasteurizing meat and food products
04/24/2003WO2003032754A1 Method for tenderizing chicken or pork
04/24/2003WO2003032740A1 A method and means of thawing meat and use thereof
04/24/2003WO2003013279A3 Seafood product and process
04/24/2003US20030077365 Using 1,3-dibromo-5,5-dialkylhydantoin
04/24/2003CA2466163A1 Method for tenderizing chicken or pork
04/23/2003EP1304040A1 A method and system of storing and displaying meat
04/23/2003EP1304039A2 Compositions and methods for producing phosphate salt mixtures and brine solutions to coagulate collagen
04/23/2003EP0988495B1 Method and installation for cooling the contents of a chamber
04/22/2003US6551641 Fish, poultry, meat processing method
04/22/2003US6551182 Food processing method and system
04/22/2003US6550267 Carcass chilling process and apparatus
04/16/2003EP1301074A2 Uses for nad synthetase inhibitors
04/16/2003CN2544532Y Electric heating device with smoking function
04/16/2003CN1105513C Production process of microbe-fermented meat product
04/10/2003WO2003030184A1 Compact self-shielded irradiation system and method
04/10/2003WO2003028475A1 Feeds and fertilizers containing pentacyclic triterpenes
04/10/2003WO2003028451A2 Microbiocidal formulation comprising essential oils or their derivatives
04/10/2003US20030068968 Method of sterilizing poultry meat
04/10/2003US20030066970 Compact self-shielded irradiation system and method
04/10/2003CA2462511A1 Microbiocidal formulation comprising essential oils or their derivatives
04/09/2003EP1299004A2 Bio-degradable coating composition for food and food ingredients, in particular cheese
04/09/2003CN1409600A Respiratory vessel using elasticity of plastics for fermentation food
04/09/2003CN1408284A Freezing method and device for food
04/08/2003US6545047 Treatment of animal carcasses
04/08/2003US6543339 Apparatus for aseptically packaging protein-containing material
04/03/2003WO2003027268A2 Novel lactic acid bacteria of the genus lactococcus lactis and use thereof for preserving food products
04/03/2003WO2003027232A2 Method for producing biologically active products
04/03/2003CA2459481A1 Novel lactic acid bacteria of the genus lactococcus lactis and use thereof for preserving food products
04/02/2003EP1296569A1 A method of preparing liquid smoke
04/01/2003US6541049 Method for production of arachidonic acid
03/2003
03/27/2003WO2003024236A1 Fish meat package and process for producing the same
03/27/2003WO2003024235A1 Tenderization of poultry meat
03/27/2003US20030058809 Methods of using an oxygen scavenger
03/27/2003CA2460536A1 Tenderization of poultry meat
03/26/2003EP1295537A2 High temperature/ultra-high pressure sterilization of low acid foods
03/26/2003EP1294233A1 Use of azoxystrobin for preservation of foodstuffs
03/25/2003US6537601 Process of elimination of bacteria in shellfish and of shucking shellfish
03/25/2003US6537494 Super-charged ozoneated fog for surface sterilization
03/20/2003US20030055010 Providing aqueous solution with a chelating agent and/or an anti-oxidation agent, wherein the chelating agent and the anti-oxidation agent are the same agent or are different agents
03/20/2003US20030054075 Processing wrap containing colorant
03/20/2003US20030054074 Multilayer packages; food storage; oxygen permeable and oxygen impervious layers
03/20/2003US20030054073 Multilayer packages; food storage; oxygen permeable and oxygen impervious layers
03/20/2003US20030054072 Multilayer packages; food storage; oxygen permeable and oxygen impervious layers
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