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Class Information
Number: 426/652
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 > For use with meat, poultry or seafood
Description: Subject matter specific to a product used as an additive for meat, poultry, or seafood.
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7507429 |
Methods for washing carcasses, meat, or meat products with medium chain peroxycarboxylic acid compositions |
Mar. 24, 2009 |
| 7504123 |
Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions |
Mar. 17, 2009 |
| 7504124 |
Methods for washing carcasses, meat, or meat product with medium chain peroxycarboxylic acid compositions |
Mar. 17, 2009 |
| 7498051 |
Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions |
Mar. 3, 2009 |
| 7494684 |
Method for the preparation of a stable alkali metal lactate in powder form |
Feb. 24, 2009 |
| 7455865 |
Shelf-stable flavored oil encapsulated salt |
Nov. 25, 2008 |
| 7387809 |
Thermally processed meat products |
Jun. 17, 2008 |
| 7322369 |
Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof |
Jan. 29, 2008 |
| 7169433 |
Seasoning stick and method and apparatus for preparing foods |
Jan. 30, 2007 |
| 7128939 |
Pretreatment agent for a fish food |
Oct. 31, 2006 |
| 6869631 |
Method for infusing meat products with a starch binder solution |
Mar. 22, 2005 |
| 6849284 |
Meat tenderization with a thermolabile protease |
Feb. 1, 2005 |
| 6770310 |
Pickle solution including transglutaminese, method of making and method of using |
Aug. 3, 2004 |
| 6767546 |
Use of echinacea as a feed additive to enhance protection against coccidiosis |
Jul. 27, 2004 |
| 6716466 |
Balanced food powder composition |
Apr. 6, 2004 |
| 6713106 |
Method of making bacon products |
Mar. 30, 2004 |
| 6641853 |
Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products |
Nov. 4, 2003 |
| 6632463 |
Method and means for injecting fluid into a meat product |
Oct. 14, 2003 |
| 6589328 |
Sponges of hydrocolloids |
Jul. 8, 2003 |
| RE38009 |
Zeaxanthin formulations for human ingestion |
Feb. 25, 2003 |
| 6514556 |
Method and composition for washing poultry during processing |
Feb. 4, 2003 |
| 6509050 |
Use of antimicrobial polyphosphates in food processing |
Jan. 21, 2003 |
| 6379733 |
Method and apparatus for making an helical food product |
Apr. 30, 2002 |
| 6352735 |
Process of incorporating konjac paste into a meat to provide a low calorie meat product |
Mar. 5, 2002 |
| 6319527 |
Method of preparing a uniformly tender meat product |
Nov. 20, 2001 |
| 6309845 |
Method of establishing the origin of useful animals and products produced therefrom |
Oct. 30, 2001 |
| 6309681 |
Multi-component marinades |
Oct. 30, 2001 |
| 6303162 |
Process of injecting heat with a pickle solution |
Oct. 16, 2001 |
| 6287617 |
Gram negative antibacterial composition |
Sep. 11, 2001 |
| 6274183 |
Rice composition for coating foods |
Aug. 14, 2001 |
| 6270817 |
Crumb coating composition |
Aug. 7, 2001 |
| 6261623 |
Method for making a liquid smoke coloring agent solution |
Jul. 17, 2001 |
| 6254912 |
Method for non-fry cooking and its uses |
Jul. 3, 2001 |
| 6248383 |
Agent for improving water binding capacity of meat and method of making |
Jun. 19, 2001 |
| 6187367 |
Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion |
Feb. 13, 2001 |
| 6183807 |
Antimicrobial composition for cleaning and sanitizing meat products |
Feb. 6, 2001 |
| 6171639 |
Method of manufacturing a lemon-basil garlic marinade |
Jan. 9, 2001 |
| 6149950 |
Meat tenderization |
Nov. 21, 2000 |
| 6126973 |
Soybean protein hydrolysate, process for producing the same, and meat products and drinks using the same |
Oct. 3, 2000 |
| 6080439 |
Method of cooking and flavoring meat |
Jun. 27, 2000 |
| 6074682 |
Jalapeno ham product and method of making same |
Jun. 13, 2000 |
| 6040013 |
Vacuum tumbling of meats and other foods |
Mar. 21, 2000 |
| 6015580 |
Method of tenderizing meat |
Jan. 18, 2000 |
| 6007864 |
Process for providing a frozen fish product |
Dec. 28, 1999 |
| 6001396 |
Method and solution for improving frozen seafood quality |
Dec. 14, 1999 |
| 5989611 |
Agent for increasing the keeping quality of slaughtered-animal carcasses |
Nov. 23, 1999 |
| 5968568 |
Enzyme preparation for use in the binding of food materials and process for producing bound food |
Oct. 19, 1999 |
| 5962254 |
Nitrogenous composition resulting from the hydrolysis of wheat gluten and process for its manufacture |
Oct. 5, 1999 |
| 5952027 |
Method for browning precooked, whole muscle meat products |
Sep. 14, 1999 |
| 5948462 |
Method of preparing low fat sausage |
Sep. 7, 1999 |
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