Class / Patent application number | Description | Number of patent applications / Date published |
426055000 | Material is mammal or fowl derived | 43 |
20110280993 | FORCED CONVECTION TREATMENT UNIT FOR TREATING A MEAT PRODUCT CUT INTO SLICES, AND PROCESS FOR PREPARING A MEAT PRODUCT USING SAID FORCED CONVECTION TREATMENT UNIT - A unit with a conveyor device for conveying slices of meat product arranged in a single layer on a permeable support surface along a path inside an enclosure, and an air circulation device with a air moving device associated to an arrangement of conduits provided with a plurality of inlet and outlet mouths in communication with the inside of the enclosure and arranged to make two mutually parallel conditioned air currents, in opposite directions parallel to said support surface and transverse to the direction of travel of the conveyor device, pass through two respective regions of the enclosure traversed by the slices along said path. The process has several steps for preparing a relatively tender sausage meat product, cut into slices, using said unit. | 11-17-2011 |
20120282372 | Process and Apparatus for Rapid Preparation of Dry Sausage - A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio. | 11-08-2012 |
20130029008 | ENGINEERED COMESTIBLE MEAT - Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers. | 01-31-2013 |
20140113029 | EXTENDED SHELF LIFE SANDWICH AND METHOD OF MAKING SAID SANDWICH - An extended shelf life sandwich and a method of forming the sandwich is provided. The method includes processing meat to be used in the sandwich. The processing includes: applying a humectant to a meat; acidulating the meat; drying the meat until a water activity of no less than 0.85 is achieved. The process is completed by wrapping the processed meat into a bread-type product. | 04-24-2014 |
20150313268 | MULTI-TIER AND SPIRAL MICROWAVE OVEN DRYERS FOR RAPID PREPARATION OF DRY SAUSAGE - A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio. | 11-05-2015 |
426056000 | With added enzyme, or added enzyme producing material or microorganism | 38 |
20090011086 | Meat Based Food Product - The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producing a meat based food product. | 01-08-2009 |
20090087516 | Dried meat product and method for making same - The present dried meat products and method for making dried meat products (dried meat product) does not add any preservative compounds containing nitrates and nitrites to preserve the meat product. The present dried meat product includes a meat tissue that is mixed with a marinade that contain cranberries, starter culture, and vegetable juice, in addition to other ingredients without the addition of nitrate or nitrite specific containing compounds. The marinated meat tissue is then fermented, dried, smoked, and preferably dried again. This process provides natural preservatives without the addition of nitrate or nitrite containing preservative compounds. | 04-02-2009 |
20090232939 | COMPOSITION COMPRISING SUGAR AND SALT FOR TREATING MEAT - The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in a meat product with a salty taste throughout. Processes using lactic acid fermentation and process for producing storage-stable meat products are also disclosed. | 09-17-2009 |
20100215804 | FOOD PRODUCT SUITABLE FOR PERSON WHO HAS DIFFICULTY IN CHEWING OR SWALLOWING - A food product that is suitable for an elderly person or a person who has difficulty in chewing or swallowing is obtained by impregnating a material with an enzyme, said food product having a smooth texture and sufficient softness to be crushed by the gums or tongue in the mouth, while maintaining the natural shape and color of the material. The food product has a compressive strength of 5×10 | 08-26-2010 |
20110091604 | SYNTHETIC MEAT - Examples of methods, systems and computer accessible mediums related to producing synthetic meat are generally described herein. In some example methods, a substrate configured to support cell growth may be provided. The substrate may be seeded with cells. The seeded substrate may be rolled through a bioreactor having a roll-to-roll mechanism, thereby allowing nutrients and growth factors to interact with the cells. The seeded substrate may be stretched to simulate muscle action. The seeded substrate may be monitored for uniformity of cell growth as it is rolled through the bioreactor. A film of synthetic meat is obtained from the substrate. | 04-21-2011 |
20110123676 | ENZYMATIC TREATMENT OF A PROTEINACEOUS SUBSTRATE BY ENZYMATIC REMOVAL OF FREE THIOLS - The invention relates to the enzymatic treatment of a proteinaceous substrate with a first enzyme, such as a sulfhydryl oxidase. The first enzyme removes enzyme inhibitors, such as free thiols, present in the proteinaceous substrate. The removal of the inhibitory compounds in the substrate allows for an effective enzymatic action of a second enzyme such as protein cross-linking of the protein present in the substrate by tyrosinase enzymes. | 05-26-2011 |
20110250316 | Method of manufacturing meat extract, and meat extract - Meat extract (warm and/or cold blooded animal) having a protein content of at least about 50% or greater and is substantially fluid or pourable at ambient temperature of about 15-25 degrees C. or more. The meat extract may have a viscosity ranging between about 1000 cP to no more than about 40000 cP for temperatures of about 20-80 degrees C. The meat extract may have a protein content of at least about 50%-about 70% with an extract moisture content of about 25%-40%, and a salt content of less than about 5%, e.g., less than 1%. The protein may have a minimum of about 22% of total essential amino acids, e.g., about 3.0% of L-Leucine and/or about 0.2% of L-Tryptophan. Also disclosed is a process of manufacturing a meat extract by extracting meat with water and at least one enzyme, e.g., a proteolytic enzyme, e.g., at least one endopeptidase (amino-endopeptidase and/or at least one carboxy-endopeptidase) and/or at least one exopeptidase, e.g., at least one amino-exopeptidase and/or at least one carboxy-exopeptidase. The extracting may takes place at an extraction temperature of between about 45° C. and about 80° C., e.g., for a period of between about 30 minutes and about 5 hours, and may be followed by subsequent heating to a temperature of between about 90° C. and about 120° C., e.g., between about 15 minutes and about 1 hour. | 10-13-2011 |
20120308684 | ENZYME TREATMENT SOLUTION, SOFTENING METHOD AND SOFTENED ANIMAL-BASED FOOD MATERIAL - An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel. | 12-06-2012 |
20130101700 | PROCESS FOR UPGRADING FRESH MEAT - The process for upgrading fresh meat is effected by adding the mold fungus | 04-25-2013 |
20140234486 | MEAT TISSUE DIGESTS HAVING ENHANCED PALATABILITY FOR USE IN PET FOOD - The present invention concerns a method for preparing a meat tissue digest having enhanced palatability, comprising: a) providing a meat tissue from animal; b) contacting said meat tissue with at least one alkaline endopeptidase; c) allowing said alkaline endopeptidase to hydrolyze said meat tissue; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said meat tissue digest having enhanced palatability. The present invention also relates to meat tissue digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability. | 08-21-2014 |
20140242215 | ANIMAL DIGESTS HAVING ENHANCED PALATABILITY FOR USE IN PET FOOD - The present invention concerns a method for preparing an animal digest having enhanced palatability, comprising: a) providing animal viscera; b) contacting said animal viscera with at least one alkaline endopeptidase in an appropriate amount; c) allowing said alkaline endopeptidase to hydrolyze said animal viscera for a suitable period of time; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said animal digest having an appropriate degree of hydrolysis and exhibiting enhanced palatability. The present invention also relates to animal digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability. | 08-28-2014 |
20140271990 | COMPOSITIONS AND METHOD OF PRESERVING MUSCLE TISSUE - The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes. | 09-18-2014 |
20140271991 | Process For Preparing A Broth Composition - Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. | 09-18-2014 |
20150140171 | TWO-PHASE FERMENTATION OF STAPHYLOCOCCUS INCREASES NITRATE REDUCTASE ACTIVITY - The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of | 05-21-2015 |
20150305369 | CONCENTRATED PROTEIN COMPOSITIONS AND METHODS OF THEIR MAKING AND USE - This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys. | 10-29-2015 |
20150305389 | Small Particle Sized Protein Compositions And Methods Of Making - This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys. | 10-29-2015 |
20160044937 | METHODS FOR ENHANCING THE PALATABILITY OF LIQUID ANIMAL DIGESTS - Methods for enhancing the palatability of liquid animal digests comprise hydrolyzing a substrate, such as animal viscera, and then adjusting the pH of the hydrolysate to at least 8.0, preferably at least 8.5, and more preferably at least 9.5. The resultant hydrolysate can be added to a food composition to form a pet food product, such as a dry pet food product. For example, the hydrolysate can be coated onto dry kibbles. The pH can prevent growth of food pathogens, for example | 02-18-2016 |
426057000 | Treatment or preparation of casing | 1 |
20120213889 | METHODS FOR ENHANCING ANIMAL DIGEST PALATABILITY - The invention provides methods for enhancing the palatability of animal digests by adding anti-gelling agents to animal digests while adjusting the pH to a pH optimal for proteases used to hydrolyze viscera proteins. The anti-gelling agents maximize the production of viscera protein hydrolysates that can participate in Maillard reactions and increase palatability of the animal digest. | 08-23-2012 |
426058000 | Injection or pressure treatment | 3 |
20110223285 | METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE MANUFACTURE OF MEAT PRODUCTS - The invention relates to a method for controlling the product characteristics during the production of foodstuffs, which are attributable to the product groups raw and cooked sausages, pies, cooked meat products or the like, especially to obtain a spreadable or cuttable product. According to the invention, during the production of raw sausage usual starting materials are salted, mixed and coarsely pre-minced, however, not in a deep-frozen state. Then this mixture is subjected to a fermentation and acidification. According to the invention, a high-pressure treatment is performed subsequently so as to allow a protein coagulation and simultaneously inactivate microorganisms, while the mechanically separated raw meat materials remain separated. Then a fine mincing and a filling are performed. | 09-15-2011 |
20110300260 | METHOD FOR PREPARATION OF FROZEN MICROWAVE INSTANT FOOD - The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or crushing, fine crushing, mashing shape) and impregnated. The impregnating solution used is an aqueous solution containing 30˜150 g/L of trehalose and 1˜100 g/L of polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive Trehalose and polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive, or combination thereof are used to coat the ingredients, thus membranes are formed on the ingredients to improve moisture holding capacity, reduce volatilization, stabilize food structure, inhibit starch retrogradation, protein denaturation, oil decay, unsaturated fatty acid decomposition when the fish being heated, and vegetable and fruit browning, as well as protect the tissue, so that the moisture holding capacity and dry taste of the frozen food are improved. | 12-08-2011 |
20130059037 | METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS - The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped. This mixture is subjected to a high-pressure treatment in order to predefine the later consistency of the end product by means of the pressure intensity and the treatment time and the resulting degree of protein denaturation, wherein the recipe mixture comminuted to the final grain size subsequently is filled into a sales wrapping and subjected to a second high-pressure treatment, so that altogether fat separations in the product are prevented and the spreadability of the product over a longer period is preserved. Surprisingly, the high-pressure treatment intensifies the perception of sensorially activated substances, so that the salt content in the product can be reduced in a health-promoting manner. | 03-07-2013 |
426059000 | Material is comminuted, ground, or in finely divided form | 17 |
20090053364 | LOW-INGREDIENT MEAT PRODUCTS AND METHOD FOR THEIR PREPARATION - Low-ingredient meat products, which contain a reduced amount of salt, phosphate and/or meat, generally have poor texture and water-binding properties. The texture and water binding of such a product may be significantly improved with tyrosinase, which is a protein cross-linking enzyme. The invention is directed to a method of preparing a low-ingredient meat product by adding tyrosinase, and to a low-ingredient meat product modified by tyrosinase. | 02-26-2009 |
20090252832 | Method and Apparatus for Producing Cooked Bacon Using Starter Cultures - A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer. | 10-08-2009 |
20100196538 | Methods and apparatus for producing partially hydrolysed proteinaceous products - Methods and apparatus for producing a particulate proteinaceous product are disclosed. Raw animal matter comminuted. Hydrolysing enzymes are added to preheated food-grade oil and added to the ground matter. The resulting suspension is preheated to hydrolysis temperature. Controlled hydrolysis of proteins in the suspension achieves a predetermined partial hydrolysis of the proteins to form a hydrolysate/oil suspension. At the desired level of hydrolysis the enzymes are heat-inactivated. Non-digestible solids are removed from the suspension and the suspension is pasteurized and partially dehydrated to concentrate the hydrolysate. Some of the oil is removed to form the product. The method and apparatus exhibit substantial resistance to equipment clogging. | 08-05-2010 |
20110014323 | Method for the Automatable Production of Raw Sausage - The invention relates to a process for the automatable production of raw sausage by mincing and mixing parts or pieces of meat and adding starter cultures, spices or similar materials. According to the invention, the parts or pieces of meat are supplied as feed stock to the mincing and mixing space ( | 01-20-2011 |
20110045139 | FERMENTED SAUSAGE AND METHODS OF MAKING SAME - The present invention provides methods for producing a fermented sausage, such as a semi-dry or dry fermented sausage. The methods include adding to a sausage batter a processed mustard, where the processed mustard may include characteristics chosen from a total phenolic content of at least 21 mg FAE/gram processed mustard, an antioxidant capacity of at least 900 micromol/100 grams processed mustard, no detectable myrosinase activity, and a combination thereof. The present invention also provides fermented sausage, such as a dry fermented sausage, that includes vegetable protein. The vegetable protein may be at a level of at least 0.01% (wt/wt). | 02-24-2011 |
20110142992 | MEAT BASED FOOD PRODUCT - The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producing a meat based food product. | 06-16-2011 |
20110195152 | Compositions And Methods For Reducing The Pathogen Content Of Meat Or Meat Products - Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms. | 08-11-2011 |
20110300261 | Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives - The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pate and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products. | 12-08-2011 |
20120015074 | DRIED MEAT SNACK AND PROCESS OF PREPARATION THEREOF - Disclosed herein is a process for making a dried meat snack and the product produced by said process. | 01-19-2012 |
20120135111 | ENZYME PREPARATION FOR REFORMING PROCESSED MEAT PRODUCTS AND MANUFACTURING METHOD FOR PROCESSED MEAT PRODUCTS - By using phospholipase C and/or phospholipase D when producing a processed meat product, water content released while the processed meat product is stored can be suppressed without adversely affecting the texture, such as the hardness and flexibility, of the processed meat product. | 05-31-2012 |
20120207879 | Quick Dry Process for Drying Meat - Semi-dry or dry sausage, and method of preparing semi-dry or dry sausage, including removing moisture from cooked and diced or sliced meat using hot oil. The semi-dry or dry sausage may be prepared by mixing raw ground meat and seasoning, extruding the seasoned ground meat, cooking the extruded meat, dicing or slicing the extruded meat, and immersing the cooked diced or sliced meat in oil at a time and temperature sufficient to remove moisture from the cooked meat to form a semi-dry or dry sausage. The time and temperature can be selected to achieve a desired moisture to protein ratio in the sausage. | 08-16-2012 |
20120308685 | Gelated Crab Meat and Food Products Derived from Gelated Crab Meat - Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from species within | 12-06-2012 |
20130029009 | Apparatus for Recycling of Protein Waste and Fuel Production - Example embodiments provide an apparatus that is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium composed of enzymes, preservatives, inedible egg and or a waste fluid that may include other protein sources with or without fat. The ground proteins are digested with the enzyme in recirculated digest tanks. Fat can be collected from the tank by addition of acid and separation of fat from water with a centrifuge. Alternatively the ground protein and enzyme can be fermented and gas collected from the digest tank in a pressure tank with a compressor. The protein solubles are emulsified, separated from water, and extruded before drying. Either fat or gas can be used to fuel a dryer. Example embodiments provide a highly digestable paletable food stuff from protein waste which is usable for pet, livestock, or an aquaculture diet. | 01-31-2013 |
20130209611 | FOOD PROTEIN INGREDIENT AND METHODS FOR PRODUCING - The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product. | 08-15-2013 |
20130236603 | Method and Apparatus for Producing Cooked Bacon using Starter Cultures - A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer. | 09-12-2013 |
20140037791 | REDUCING AGENT FROM MICROORGANISM BELONGING TO GENUS BACILLUS AND APPLICATION FOR SAME - The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus | 02-06-2014 |
20160029667 | IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS - A process for producing a meat slurry is described. The process includes: (i) obtaining an animal source of protein; (ii) reducing piece size of the animal source of protein to produce a smaller-piece-sized animal source of protein; (iii) introducing one or more types of lactic acid producing bacteria and at least one carbohydrate energy source to the smaller-piece-sized animal source of protein to produce a meat mixture; (iv) adding water to the meat mixture to produce an activated meat mixture; (v) incubating the activated meat mixture to produce a meat slurry; and wherein the activated meat mixture has a pH value that is greater than about 5.0, and wherein prior to incubating, the lactic acid producing bacteria is present on the meat mixture in an amount that is at least about 1×107 colony forming units (“CFU”) of lactic acid producing bacteria per gram of said meat mixture, and wherein after incubating, the lactic acid producing bacteria produces lactic acid in an amount that is sufficient to maintain a pH of the meat slurry at a value that is no greater than about 4.7. | 02-04-2016 |