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Class Information
Number: 426/574
Name: Food or edible material: processes, compositions, and products > Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive > Gels or gelable composition > Meat, meat extracts, or meat analog
Description: Subject matter wherein the gel is or contains meat, meat extract or a meat analog, i.e., simulated.
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7604829 |
Pet food product and method of producing same |
Oct. 20, 2009 |
| 7601375 |
Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver |
Oct. 13, 2009 |
| 7556835 |
High efficiency protein extraction |
Jul. 7, 2009 |
| 7354616 |
Modified oilseed material with a high gel strength |
Apr. 8, 2008 |
| 7344745 |
Pet food composition containing semi-refined gelling agent |
Mar. 18, 2008 |
| 7250184 |
Composition and method for tenderizing meat |
Jul. 31, 2007 |
| 7186432 |
Shelf stable meltable particulate food product |
Mar. 6, 2007 |
| 7081257 |
Gelling vegetable protein |
Jul. 25, 2006 |
| 7070827 |
Vegetable protein meat analog |
Jul. 4, 2006 |
| 7045160 |
Mucorales fungi for use in preparation of foodstuffs |
May. 16, 2006 |
| 6932992 |
Composition and method for inhibition of harmful bacteria |
Aug. 23, 2005 |
| 6908634 |
Transglutaminase soy fish and meat products and analogs thereof |
Jun. 21, 2005 |
| 6905721 |
Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions |
Jun. 14, 2005 |
| 6838113 |
Increasing the digestibility of food proteins by thioredoxin reduction |
Jan. 4, 2005 |
| 6830773 |
Protein supplemented processed meat composition |
Dec. 14, 2004 |
| 6821548 |
Salt-stable modified starch |
Nov. 23, 2004 |
| 6815000 |
Jerky product and method of producing the same |
Nov. 9, 2004 |
| 6814989 |
Method for tenderizing pork |
Nov. 9, 2004 |
| 6803068 |
Highly soluble, high molecular weight soy protein |
Oct. 12, 2004 |
| 6797288 |
Gelling vegetable protein |
Sep. 28, 2004 |
| 6767573 |
Fried pet treats |
Jul. 27, 2004 |
| 6723356 |
High quality fermented bouillon, and method for production thereof |
Apr. 20, 2004 |
| 6689403 |
Mixture for reddening meat products |
Feb. 10, 2004 |
| 6685978 |
Gelled and gellable compositions for food products |
Feb. 3, 2004 |
| 6676986 |
Method of making formed food puree products |
Jan. 13, 2004 |
| 6677433 |
Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
Jan. 13, 2004 |
| 6649206 |
Meat emulsion product |
Nov. 18, 2003 |
| 6649199 |
Process for manufacturing a fermented food product using cell extracts |
Nov. 18, 2003 |
| 6635301 |
Method and apparatus for the manufacture of meat |
Oct. 21, 2003 |
| 6613372 |
Method for producing an animal feed or food item and a product produced according to said method |
Sep. 2, 2003 |
| 6613369 |
Vegetable sausage analogues |
Sep. 2, 2003 |
| 6613368 |
Dog beverage |
Sep. 2, 2003 |
| 6582746 |
Meat product |
Jun. 24, 2003 |
| 6572883 |
Illness curative comprising fermented fish |
Jun. 3, 2003 |
| 6555155 |
Method and apparatus for harvesting, digestion and dehydrating of krill hydrolysates and co-drying and processing of such hydrolysates |
Apr. 29, 2003 |
| 6537598 |
Method for tenderizing raw beef |
Mar. 25, 2003 |
| RE38009 |
Zeaxanthin formulations for human ingestion |
Feb. 25, 2003 |
| 6521276 |
Stabilized food composition |
Feb. 18, 2003 |
| 6500477 |
Stabilizer for prepared foodstuff |
Dec. 31, 2002 |
| 6468577 |
Stabilizer for mechanically separated meat |
Oct. 22, 2002 |
| 6395320 |
Two-component packaged food products |
May. 28, 2002 |
| 6391367 |
Method for the preparation of alimentary soft granular caviar |
May. 21, 2002 |
| 6383538 |
Producing meat with enhanced shelf-life |
May. 7, 2002 |
| 6379738 |
Meat emulsion product |
Apr. 30, 2002 |
| 6352735 |
Process of incorporating konjac paste into a meat to provide a low calorie meat product |
Mar. 5, 2002 |
| 6344225 |
Generation and stabilization of preferred beef tallow flavors in frying oils |
Feb. 5, 2002 |
| 6319536 |
Process for making a canned ground meat |
Nov. 20, 2001 |
| 6299924 |
Bulking agents and processes for preparing them from food gums |
Oct. 9, 2001 |
| 6270820 |
Process for dry stable intermediate pet food composition |
Aug. 7, 2001 |
| 6248383 |
Agent for improving water binding capacity of meat and method of making |
Jun. 19, 2001 |
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