| Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729) |
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| 03/13/2002 | CA2425864A1 Method for the long-term preservation of meat and the meat processed thereby |
| 03/12/2002 | CA2191016C Method of disinfection |
| 03/07/2002 | WO2002017729A1 A method of preserving fish |
| 03/07/2002 | WO2001054502A3 Concentrated solution of quaternary ammonium compounds and methods of use |
| 03/07/2002 | US20020028268 Nisin-containing whey is effective to inhibit the growth of pathogenic microorganisms. |
| 03/07/2002 | DE10041965A1 Production of smoked wild pig ham involves spicing and salting of pieces of meat in special curing flora, followed by preliminary climatization in special curing flora |
| 03/07/2002 | CA2419487A1 A method of preserving fish |
| 02/28/2002 | WO2002015705A2 Tumbler for marinating food product |
| 02/28/2002 | US20020025364 Placing meat in container, sealing the container; evacuating; generating a fluid stream containing ozone; contacting meat with fluid stream containing ozone while agitating container |
| 02/28/2002 | US20020023549 Tumbler for marinating food product |
| 02/27/2002 | EP1181044A2 IMMOBILIZED LACTOFERRIN ( i Im /i -LF) ANTIMICROBIAL AGENTS AND USES THEREOF |
| 02/27/2002 | EP0762837B1 Process for improving the shelf life of and/or stabilising products which can spoil under the action of microbes |
| 02/27/2002 | CN1337853A Microorganism reduction methods and compositions for food |
| 02/21/2002 | WO2001089308A3 Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts |
| 02/20/2002 | EP1180327A2 Packaged cooked meat and low pH sauce having extended refrigerated shelf life |
| 02/19/2002 | US6348227 Method of reducing microbial growth during processing of animal carcasses |
| 02/19/2002 | US6348226 Contacting tripe for approximately 2 to 12 minutes with effective bleaching amount of composition comprising peracid precursor, hydrogen peroxide and water applied at temperature of approximately 120-150 degrees f. |
| 02/14/2002 | WO2002011547A1 Method for producing an improved packaged cooked meat product |
| 02/14/2002 | US20020017203 Apparatus and method for physically manipulating materials to reduce microbe content |
| 02/12/2002 | CA2214673C Food processing method and system |
| 02/07/2002 | WO2001050866A3 Method and device for sanitation using bacteriophages |
| 02/07/2002 | US20020015777 Method for producing a pH enhanced comminuted meat product |
| 02/07/2002 | US20020015720 Polymer blends as biodegradable matrices for preparing biocomposites |
| 02/07/2002 | US20020015697 Biocidal methods and compositions |
| 02/06/2002 | EP0649283B1 Method and apparatus for reducing microbial loads |
| 02/05/2002 | CA2098708C Formulation for treating silage |
| 01/31/2002 | WO2002007516A2 Uses for nad synthetase inhibitors |
| 01/31/2002 | US20020012724 Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species |
| 01/31/2002 | DE10035790A1 Method for treating the surface of fresh meat involves treatment of the meat with solid, collagen-based hydrocolloids in powder or granulate form |
| 01/31/2002 | CA2415900A1 Uses for nad synthetase inhibitors |
| 01/29/2002 | US6342261 Method of preserving foods using noble gases |
| 01/29/2002 | CA2198172C A food composite comprising herring eggs |
| 01/24/2002 | WO2001049822A3 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 01/24/2002 | WO2001030163A3 Method of preparing a uniformly tender meat product |
| 01/24/2002 | US20020009534 Process of elimination of bacteria in shellfish and of shucking shellfish |
| 01/24/2002 | US20020009520 Inoculating meat with a non-pathogenic, non-spoilage bacteria to competitively inhibit the growth of undesired pathogenic and spoilage bacteria |
| 01/24/2002 | DE10033733A1 Production of shaped food products, e.g. fruit, vegetable or meat bars or slices, comprises baking at low temperature under reduced pressure |
| 01/23/2002 | EP1174043A2 Apparatus and method for producing a skinless meat product |
| 01/23/2002 | EP1174037A2 Method for smoking using liquid smoke and smoking device |
| 01/23/2002 | EP1174027A1 Uses of antimicrobial peptides |
| 01/23/2002 | EP1022954B1 Procedure and instrument for the quick pickling of mainly meat |
| 01/17/2002 | WO2002003808A1 Pickling machine |
| 01/17/2002 | US20020006465 Process of elimination of bacteria in shellfish, of shucking shellfish and an apparatus therefor |
| 01/17/2002 | US20020006457 Method of and apparatus for the processing of meat |
| 01/17/2002 | DE10032501A1 Sausage unit has the form of a disk of predetermined thickness, and is provided with a protective cover layer produced by means of drying and smoking |
| 01/16/2002 | EP1171000A1 Novel protective cultures and use thereof for preserving foodstuffs |
| 01/16/2002 | EP0797389B1 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 |
| 01/10/2002 | WO2002002409A1 Method for processing perishable products under modified atmosphere containing hydrogen and resulting packaged products |
| 01/10/2002 | WO2001051066A3 Reduction in bacterial colonization by administering bacteriophage compositions |
| 01/10/2002 | WO2001051027A3 Polymer blends as biodegradable matrices for preparing biocomposites |
| 01/10/2002 | US20020004091 Method and apparatus for surface treating animal tissue |
| 01/09/2002 | EP0946103B1 Device and installation for treating seafood and in particular prawns |
| 01/09/2002 | CN1330558A Method for applying bactericidal solutions |
| 01/09/2002 | CN1330520A Bactericidal treatment of food storage containers by using electrochemically activated bactericidal aqueous solution |
| 01/09/2002 | CN1329847A Vacuum cooked chicken and vacuum cooking method for chicken |
| 01/09/2002 | CN1077410C Process for preparing protein hydrolysate from protein-containing animal products |
| 01/03/2002 | WO2002000040A1 A method of preparing liquid smoke |
| 01/03/2002 | WO2002000037A2 Instant food product |
| 01/03/2002 | WO2002000027A1 Use of azoxystrobin for preservation of foodstuffs |
| 01/03/2002 | US20020001648 Frozen foods |
| 01/03/2002 | CA2413461A1 A method of preparing liquid smoke |
| 12/28/2001 | CA2351282A1 Needle for food item injection and method of making the same |
| 12/27/2001 | WO2001080658A3 Bio-degradable coating composition for food and food ingredients, in particular cheese |
| 12/27/2001 | US20010055640 Method and product for curing or marinating fresh foods during storage at low temperatures |
| 12/26/2001 | CN1327747A Method for preparing beef food |
| 12/20/2001 | WO2001065953A3 Methods for coating articles |
| 12/20/2001 | WO2001050872A3 Method for produce sanitation using bacteriophages |
| 12/20/2001 | US20010052295 Needle register for pickling machines |
| 12/20/2001 | DE10027960A1 Open-air cooker for grilled sausages has grille resting on inverse tapered support with burner and air passages for distribution of heat |
| 12/19/2001 | EP1163850A1 Needle system for brine injection machines |
| 12/19/2001 | EP1162893A1 Mixture for reddening meat products |
| 12/13/2001 | WO2001093879A1 Biologically active agents and drugs |
| 12/13/2001 | WO2001093675A1 Methods and apparatus for freezing tissue |
| 12/13/2001 | CA2411223A1 Methods and apparatus for freezing tissue |
| 12/12/2001 | CN1075994C Method and a blood carton blank for the lining of freezing frames |
| 12/11/2001 | US6329003 Coating of a water solution of sodium diacetate to combat and eliminate certain pathogenic bacteria such as salmonella, e. coliand campylobacter. |
| 12/11/2001 | US6328909 Frozen chlorine dioxide-containing composition and methods related thereto |
| 12/11/2001 | US6328044 Apparatus for use in pollution control and food processing |
| 12/06/2001 | WO2001091579A1 Apparatus and method for producing a target ph in a foodstuff |
| 12/05/2001 | EP0983132B1 Method for dividing a cubed block of deep frozen food into portions with a precise volume |
| 12/05/2001 | EP0824454B1 A method for the long-term preservation of meat |
| 12/04/2001 | US6326042 Reducing contamination food (fruits,vegetables,carcasses) by mixing two to ten molecules per complex; safety |
| 12/04/2001 | CA2298109C Caseinate-whey crosslinked covering agent |
| 11/29/2001 | WO2001089817A1 Treatment of food casing with quaternary ammonium compound |
| 11/29/2001 | WO2001089326A1 Method and device for producing sausages |
| 11/29/2001 | WO2001089321A1 Instant food |
| 11/29/2001 | WO2001089309A1 Method for preventing freezing denaturation of fish meat or flaked fish meat |
| 11/29/2001 | WO2001089308A2 Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts |
| 11/29/2001 | US20010046979 Organic acid, especially carboxylic acid; surfactant such as sodium lauryl sulfate; stabilizer to prevent precipitation of the surfactant upon dilution |
| 11/29/2001 | US20010046539 Process for preparing a shellfish product and product obtained |
| 11/28/2001 | EP1156720A1 Method for producing a food product on the basis of meat |
| 11/28/2001 | CN1324219A Dry krill powder |
| 11/28/2001 | CN1075353C Producting method of cured dog meat |
| 11/22/2001 | WO2001087090A1 Methods and compositions to enhance tenderness and value of meat |
| 11/21/2001 | EP1154704A1 Process for the production of a nutritional composition |
| 11/21/2001 | EP0745328B1 Machine for the precise salting of fish |
| 11/20/2001 | US6319698 Method for producing arachidonic acid |
| 11/20/2001 | US6319527 Method of preparing a uniformly tender meat product |
| 11/20/2001 | US6318111 Belt conveyor device for transporting cold foods |
| 11/15/2001 | WO2001084967A1 Method and installation for cooling slaughtered poultry |