| Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729) |
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| 10/18/2000 | EP0590029B1 Suspensions of micron-sized ascorbic acid particles and their use as antioxidants |
| 10/12/2000 | WO2000059312A1 Apparatus and method for treating ammoniated meats |
| 10/12/2000 | CA2453893A1 Apparatus and method for treating ammoniated meats |
| 10/11/2000 | EP1042965A2 Method and apparatus for the treatment of food products |
| 10/11/2000 | EP1041895A1 Animal feed pelleting process and animal feed pellets produced therefrom |
| 10/05/2000 | WO2000057730A1 Antimicrobial and antiviral compositions and treatments for food surfaces |
| 10/05/2000 | WO2000057728A1 Mixture for reddening meat products |
| 10/04/2000 | CN1268325A Coloured sodium nitrite and its preparation method |
| 10/03/2000 | US6125991 Conveyor chain and system for looped sausage products |
| 09/28/2000 | WO2000056159A1 A method and a means for cooling of foodstuffs |
| 09/28/2000 | WO2000056139A2 Method and composition for the prevention of struvite in fish |
| 09/28/2000 | CA2366736A1 Method and composition for the prevention of struvite in fish |
| 09/27/2000 | EP1037535A1 Method and apparatus for cleaning poultry |
| 09/26/2000 | US6123969 Method for deoxygenating food products |
| 09/21/2000 | WO2000055309A1 Novel pectate lyases |
| 09/21/2000 | WO2000044236B1 Improving colour stability of meat by oral dosing with antioxidants |
| 09/19/2000 | US6120731 Frozen chlorine dioxide-containing composition and methods related thereto |
| 09/14/2000 | WO2000011970A8 Apparatus and method for physically manipulating materials to reduce microbe content |
| 09/13/2000 | EP1033916A1 Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed |
| 09/12/2000 | US6117460 Method of producing stable meat products and sausages, produced in the presence of microorganisms |
| 09/08/2000 | WO2000051450A1 High-frequency thawing device |
| 09/08/2000 | WO2000051448A1 Method for producing a food product on the basis of meat |
| 09/08/2000 | CA2363913A1 Method for producing a food product on the basis of meat |
| 09/06/2000 | EP1032281A1 Aqueous solution for disinfecting an animal product, a method and a plant for such disinfection |
| 09/06/2000 | EP1032279A1 Wof inhibitor |
| 09/05/2000 | US6113963 Treatment of meat products |
| 09/05/2000 | US6113962 Contacting beef, veal, lamb, or pork with argon to preserve redness |
| 09/05/2000 | US6113960 Method for coating food pieces with powder material |
| 09/05/2000 | US6113959 Method of packaging meat |
| 08/31/2000 | WO2000049899A1 Caseinate-whey crosslinked covering agent |
| 08/31/2000 | WO2000049898A1 Low-temperature, high-pressure processing method for fish meat and/or fish-mixed paste product |
| 08/31/2000 | WO2000049888A1 Process for the production of a nutritional composition |
| 08/31/2000 | WO2000049879A1 Method for producing hot-smoked fish |
| 08/31/2000 | DE19908624A1 Verfahren zum Herstellen eines Nahrungsmittelproduktes auf der Basis von Fleisch und Nahrungsmittelprodukt auf der Basis von Fleisch A method of manufacturing a food product based on meat and food product based on meat |
| 08/31/2000 | CA2362950A1 Process for the production of a nutritional composition |
| 08/31/2000 | CA2328971A1 Low-temperature, high-pressure processing method for fish meat and/or fish-mixed paste product |
| 08/30/2000 | CN1265009A Dehydrated krill and method of producing same |
| 08/29/2000 | US6110516 A food treatment for eliminating sporeforming organisms |
| 08/24/2000 | WO2000048470A1 Frozen chlorine dioxide-containing composition and methods related thereto |
| 08/24/2000 | WO2000048469A2 Adduct having an acidic solution of sparingly-soluble group iia complexes |
| 08/24/2000 | DE19907723A1 Preparation of vegetable protein concentrates, especially soya protein concentrate, with improved protein contents and with production of animal feeds as by-products |
| 08/24/2000 | CA2362202A1 Adduct having an acidic solution of sparingly-soluble group iia complexes |
| 08/22/2000 | US6105490 Apparatus for marinating meat products |
| 08/16/2000 | EP1026954A1 Method and system for chilling of carcass parts after slaughtering |
| 08/16/2000 | CN1262898A Processing method of retort pouch bone-in fish block |
| 08/16/2000 | CN1262895A Processing method of retort pouch bone-in mutton |
| 08/16/2000 | CN1262894A Processing method of retort pouch bone-in rabbit meat |
| 08/16/2000 | CN1262893A Processing method of retort pouch bone-in beef steak |
| 08/16/2000 | CN1055376C Meat freshness-retaining taste-improving agent and its preparation method and use |
| 08/15/2000 | US6103286 Spraying carcass with aqueous antimicrobial composition comprising mixture of peroxycarboxylic acid and carboxylic acid |
| 08/10/2000 | DE19930254A1 Sausage smoking trough suspension provides maximum exposure to smoke without risk of accidental sausage release |
| 08/09/2000 | EP1024818A2 Natural color concentrates and antimicrobial nutraceutical from plants |
| 08/08/2000 | US6099882 Method and apparatus for roasting and smoking skinned food products |
| 08/08/2000 | US6099881 Method of curing food products |
| 08/08/2000 | US6099879 Stabilizing amount of rosemary extract |
| 08/03/2000 | WO2000044236A1 Improving colour stability of meat by oral dosing with antioxidants |
| 08/03/2000 | WO2000027726A3 Combined liquid-tight meat tray and inserted absorbent/separating layer |
| 08/02/2000 | EP1022955A1 Methods for smoking of small particles or drops in a dispersion, an emulsion or a slurry |
| 08/02/2000 | EP1022954A1 Procedure and instrument for the quick pickling of mainly meat |
| 08/02/2000 | CN1261522A Making method for fresh and crisp meat food |
| 08/01/2000 | US6096379 Used for food irradiation and decontamination, particularly for ground meats |
| 08/01/2000 | US6096367 Milling a frozen ground fish meat |
| 08/01/2000 | US6096361 Comprises comparatively rapidly cooling the food from the ordinary temperature to the vicinity of the freezing point of the food and then slowly cooling the food below the freezing point |
| 08/01/2000 | US6096356 Process for aseptically packaging protein-containing material and product produced thereby |
| 08/01/2000 | US6096354 Process for aseptically packaging protein-containing material and product produced thereby |
| 08/01/2000 | US6095132 Gas burner for smoker grill |
| 07/26/2000 | EP1021091A1 Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats |
| 07/25/2000 | US6093401 Active coloring concentrate can be prepared from the juice of cranberries and blueberries by treating juice or homogenate with an appropriate binding matrix |
| 07/20/2000 | WO2000028827A8 Method for preventing off-flavor development and preserving seasoning flavor in irradiated meat and meat products |
| 07/19/2000 | EP1020118A1 Meat treatment process |
| 07/19/2000 | CN2387734Y Spray aquatic product preserving device |
| 07/19/2000 | CN1260125A A preserving method for Chinese chestnut |
| 07/18/2000 | US6089037 Air header structural system for auger type poultry chiller |
| 07/13/2000 | WO2000019830A8 Cooking pouch containing a raw food portion |
| 07/12/2000 | CN1259308A Processing method of fresh-keeping dry tofu (dry soybean curd) |
| 07/12/2000 | CN1259293A Instant meat product and its prodn. method |
| 07/11/2000 | US6086941 Meat product having denatured protein surface |
| 07/11/2000 | US6086936 Subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, then releasing the pressure so that temperature returns to the original prepressurized temperature and cooling the food |
| 07/11/2000 | US6086929 Shirring solution for cellulosic sausage casings |
| 07/06/2000 | WO2000038545A1 Antimicrobial treatment of sausage casings |
| 07/06/2000 | WO2000038542A1 Method for producing ham products |
| 07/05/2000 | EP1016346A1 Method for treatment of biological material , especially fresh fish |
| 07/05/2000 | EP1015319A1 Process for aseptically packaging protein-containing material and product produced thereby |
| 07/05/2000 | EP1014969A1 Plant proanthocyanidin extract effective at inhibiting adherence of bacteria with p-type fimbriae to surfaces |
| 07/05/2000 | EP1014800A1 Method and device for processing fresh meat |
| 07/05/2000 | CN1259107A Method of disinfecting water and food stuff preservation with iodine species |
| 06/29/2000 | DE19859830A1 Verfahren zur Herstellung von Schinkenprodukten A process for preparing ham products |
| 06/28/2000 | EP1011336A1 Method and apparatus for pumping marinated products |
| 06/28/2000 | EP1011311A1 Controlled germination using inducible phytate gene |
| 06/28/2000 | CN1053945C Modified atmosphere fresh-keeping storage |
| 06/27/2000 | US6080439 Method of cooking and flavoring meat |
| 06/27/2000 | US6080437 Pasteurizing meat parts at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts |
| 06/22/2000 | WO2000035495A1 Method and apparatus for surface treatment of materials |
| 06/22/2000 | WO2000035305A1 Broad-range antibacterial composition |
| 06/22/2000 | WO2000035301A1 Removeable end cover for cylinder shaped food rolls |
| 06/22/2000 | CA2356088A1 Broad-range antibacterial composition |
| 06/22/2000 | CA2311312A1 Removable end cover for cylinder shaped food rolls |
| 06/14/2000 | EP0742887A4 Improvements in or relating to a method of transporting or storing perishable produce |
| 06/13/2000 | US6074682 Jalapeno ham product and method of making same |
| 06/13/2000 | US6074680 Subjecting the meat to an explosive shock front pressure wave propagated through an inert liquid medium at a rate of at least 6100 meters per second. |