| Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729) |
|---|
| 03/19/2003 | CN1404359A Acidic antimicrobial compositions for treating food and food contact surfaces and methods of use thereof |
| 03/18/2003 | US6534075 Antimicrobial and antiviral compositions and treatments for food surfaces |
| 03/13/2003 | WO2003021172A1 Device for automatic unloading of vertical freezers |
| 03/13/2003 | US20030050199 Adduct having an acidic solution of sparingly-soluble group IIA complexes |
| 03/13/2003 | US20030047087 System for handling processed meat and poultry products |
| 03/12/2003 | EP1291019A1 Biologically active agents and drugs |
| 03/12/2003 | EP1290949A1 Pasteurized fish foods having fresh feel and frozen products thereof |
| 03/06/2003 | WO2003019985A1 Variable frequency automated capacitive radio frequency (rf) dielectric heating system |
| 03/06/2003 | WO2002080705A3 Method for processing and preserving food and processed food |
| 03/06/2003 | US20030045689 Gelling vegetable protein |
| 03/06/2003 | US20030044501 Forming a flat slab of a food product in a cooled or frozen but not deep-frozen state, cooling down the slab to make it stampable, subdivining cooled slab into a multiple of discrete portions by stamping with grid punch or roll |
| 03/06/2003 | US20030044497 Process to treat fish with tasteless smoke or carbon monoxide through the respiratory and circulatory systems |
| 03/06/2003 | US20030044496 Apparatus and method for recovering injection solution |
| 03/06/2003 | US20030044486 Electrostatic coating for food comprising gelatin and oxidized starch in given solids content, or alginate and starch; coated food product |
| 03/05/2003 | EP1287752A1 Method for portioning frozen foods |
| 03/05/2003 | EP1286586A1 Methods and apparatus for freezing tissue |
| 03/05/2003 | CN1102342C Process for mfg. tasteless super purified smoke for treating seafood to be frozen and thrawed |
| 03/04/2003 | US6528101 Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality. |
| 02/27/2003 | WO2003015540A1 Potentiation of microbial lethality of gaseous biocidal substances |
| 02/27/2003 | WO2002080213A3 Irradiation system and method |
| 02/27/2003 | WO2002079392A3 Pathogen management system _______________________________ |
| 02/27/2003 | WO2002056712A3 Highly acidic metalated organic acid as a food additive |
| 02/27/2003 | US20030039726 Method of treating food products using irradiation and a modified atmoshpere |
| 02/27/2003 | US20030039632 Novel bacteriocins, transport and vector system and method of use thereof |
| 02/27/2003 | US20030037563 Carcass chilling process and apparatus |
| 02/27/2003 | CA2455729A1 Potentiation of microbial lethality of gaseous biocidal substances |
| 02/26/2003 | EP1285587A1 Process for making fruit juice concentrates |
| 02/26/2003 | EP1284604A1 Improved method for the manufacture of raw fish products |
| 02/25/2003 | US6524633 After slicing and dicing, the sausage is conveyed to a spiral dryer where it is exposed to warm air and given humidity under turbulent air flow; air enters the lower portion of the spiral dryer; flow characteristics |
| 02/25/2003 | US6523463 Controlled burn smoking device |
| 02/25/2003 | US6523462 Aligned food processing system |
| 02/20/2003 | WO2003013281A1 Process for producing fermented fish food |
| 02/20/2003 | WO2003013280A1 Frozen product of unleached or little leached minced fish meat |
| 02/20/2003 | WO2003013279A2 Seafood product and process |
| 02/20/2003 | WO2002098243A3 System for, and method of, irradiating food products |
| 02/20/2003 | WO2002063968A3 Frozen biocidal compositions and methods of use thereof |
| 02/19/2003 | EP1283683A1 Method and device for producing sausages |
| 02/19/2003 | CN1397175A Freezing processing method and processing system for large-type fishes |
| 02/19/2003 | CN1101654C 鸡肉产品 Chicken Products |
| 02/18/2003 | US6521275 Meat preservation process using a carbon monoxide and helium gas mixture |
| 02/13/2003 | WO2003016171A1 Device for defrosting at least one piece of sushi or similar food product using microwaves |
| 02/13/2003 | WO2003011059A1 Enhanced thermal inactivation of pathogen in a nutriment by acidulant |
| 02/13/2003 | WO2003011058A1 Formulations of compounds derived from natural sources and their use with irradiation for food preservation |
| 02/13/2003 | CA2494003A1 Formulations of compounds derived from natural sources and their use with irradiation for food preservation |
| 02/12/2003 | EP1282358A2 METHOD OF EXTENDING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING i LABIATAE /i PLANT EXTRACTS |
| 02/12/2003 | CN1396808A Process for producing foods having good keeping qualities and food keeping agents |
| 02/11/2003 | CA2123300C Method for preserving food products and products made thereby |
| 02/11/2003 | CA2037495C Method for packaging perishable products |
| 02/06/2003 | WO2003009875A1 Systems for, and methods of, irradiating articles disposed in a container |
| 02/06/2003 | WO2003009709A1 Modified atmosphere packages and methods for making the same |
| 02/06/2003 | CA2455599A1 Modified atmosphere packages and methods for making the same |
| 02/05/2003 | EP1280426A1 Method and installation for cooling slaughtered poultry |
| 02/05/2003 | CN1395491A Polymer blends as biodegradable matrices for preparing biocomposites |
| 02/05/2003 | CN1100500C Convenient processing-preserving method for Chinese sausage |
| 02/05/2003 | CN1100486C Method for optimizing efficacy of chlorous acid disinfecting sprays for poultry and other meats |
| 02/05/2003 | CN1100485C Continuous shock wave food processig with shock wave reflection |
| 02/04/2003 | US6514556 Method and composition for washing poultry during processing |
| 02/04/2003 | US6514551 Adjuvant comprising microbicidally active flavoring agent; cutting agent which comprises an antimicrobial composition of benzyl alcohol, flavoring polyphenol and a vegetable oil |
| 02/04/2003 | US6514459 Subjected to stirring during all or part of the washing; stirring is hydraulic; to bleach, disinfect or deodorize food products |
| 02/04/2003 | US6513450 Apparatus for coating meat |
| 02/04/2003 | US6513423 Pickling machine with hydraulically buffered needles |
| 01/30/2003 | WO2003007722A1 Method for continuous production of minced meat, dried and restored in thin slabs |
| 01/30/2003 | US20030021818 Spraying microbiocide |
| 01/30/2003 | US20030021722 Conveying container passed light source |
| 01/29/2003 | EP1279337A2 Process for cooking packaged shellfish and/or crustaceans and package therefor |
| 01/29/2003 | EP1202856A4 Film structures containing oxygen scavenging compositions and method of application |
| 01/23/2003 | WO2003005963A2 Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith |
| 01/23/2003 | WO2002041714A3 Hydrocolloid films for meat and poultry products |
| 01/23/2003 | US20030018063 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 01/23/2003 | US20030017254 Comprises smoking mixture of ground and/or formed snack meats (strips/sticks), dried fruit and/or nuts or seeds for nutritional enhancement |
| 01/23/2003 | US20030017252 Comprises contactors for exposing meat to ammonia or carbon dioxide gas |
| 01/23/2003 | US20030017238 Allows food to be stored as chilled or frozen goods for an extended period of time; pasteurization; instant foods |
| 01/23/2003 | US20030017235 Cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce and method of making |
| 01/23/2003 | CA2452383A1 Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith |
| 01/21/2003 | US6509050 Preventing growth of listeria monocytogenes, pseudonomas aeruginosa and escherichia coli in meat, poultry and seafood; washing with aqueous solution containing sodium and/or potassium polyphosphate and polycarboxylic acid |
| 01/21/2003 | US6508955 Oxygen scavenger accelerator |
| 01/16/2003 | WO2003004668A1 Process for the production of allicin |
| 01/16/2003 | WO2003003842A1 Method for treating an animal carcass or plant material |
| 01/16/2003 | US20030013401 Water reuse in food processing |
| 01/16/2003 | US20030012857 Composition and process for cleaning and disinfecting food products |
| 01/16/2003 | US20030012855 Method and apparatus for pre-processing of dried food |
| 01/16/2003 | CA2451510A1 Method for treating an animal carcass or plant material |
| 01/15/2003 | EP1275305A1 Device for filtering fluid substances which is used in meat injecting machine |
| 01/09/2003 | WO2003001931A1 Microbiological control in poultry processing |
| 01/09/2003 | WO2003001922A1 Method of preserving and disinfectiong a food commodity |
| 01/09/2003 | US20030005831 Machine for injecting liquids |
| 01/09/2003 | CA2452014A1 Microbiological control in poultry processing |
| 01/08/2003 | EP1273237A1 Nisin-producing starter cultures for fermented food products |
| 01/08/2003 | EP1272052A2 Gelled and gellable compositions for food products |
| 01/08/2003 | CN1098048C Canned champignon-fish paste |
| 01/06/2003 | WO2002007526A1 Device for obtaining ozonized saltwater to be used as refrigerating and germicidal means of fishery products |
| 01/02/2003 | US20030003205 Fresh meat package |
| 01/02/2003 | US20030003202 Coating the food with a microbiocide and quick-chilling to create a partial vacuum within the interior regions of the food to create a driving force that assists the diffusion of the antimicrobial chemicals into the food |
| 01/02/2003 | US20030003104 Providing environment containing enterotoxigenic organism, providing antibody preparation comprising antibodies against organism, exposing environment to effective amount of antibody preparation to neutralize or purge organism |
| 01/02/2003 | EP1269861A1 Device for injection of solid material into foods |
| 01/02/2003 | EP1269850A1 Method for color-stabilizing of minced meat and small pieces of fresh meat |
| 01/02/2003 | EP1221858A4 Improved liquid smoke coloring agent solution made from liquid smoke organic precipitate |
| 01/02/2003 | DE10123833C1 Cooling sausages in their casings involves using mist jets to wet the surfaces and lower their temperature by evaporation |
| 01/02/2003 | CA2392344A1 Method for removal of pathogens from a localized environment |
| 01/01/2003 | CN1388747A Container for food products |