Class / Patent application number | Description | Number of patent applications / Date published |
426644000 | Poultry | 21 |
20090053387 | Disk-like Steak Product Having a Plurality of Truncated Pie Wedge Shaped Portions - A steak product is made by cutting a piece of meat which is initially generally in the shape of a parallelepiped along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion. At least one of the disk-like meat portions is cut along each of a plurality of third cut lines, each of the third cut lines extending radially inwardly from an outer circumferential edge of the disk-like meat portion toward but not entirely through the axial center of the disk-like meat portion to create an uncut center portion, the third cut lines being circumferentially spaced apart by a second predetermined distance to produce a steak portion having a plurality of generally truncated pie wedge shaped portions held together by the center portion. | 02-26-2009 |
20090263564 | WASHED DEBONED MEAT HAVING HIGH PROTEIN RECOVERY - Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated. | 10-22-2009 |
20090285972 | VALUE WHOLE POULTRY PRODUCT AND METHOD FOR MANUFACTURE - An product and method providing for a value whole poultry product meat cut comprising a whole poultry carcass with the breast meat and tenders cut away with the breast skin remaining in tact. The semi-whole bird with the breast and tenders cut away with the breast skin in tact can be netted and/or packaged in a manner to have the look of a whole bird. The semi-whole poultry product can provide all of the normal meat yield to the consumer minus the breast and tender, while enhancing convenience, maintaining the appearance and aesthetic appeal and meeting the potential “per-pound” value of a whole chicken carcass. | 11-19-2009 |
20100021618 | ADDING AN ADDITIVE TO A MEAT PRODUCT - Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. | 01-28-2010 |
20100040759 | Silicone devices and methods for cooking with silicone devices - The invention involves silicone bands made from food-grade silicone and methods for using the silicone bands for food preparation and cooking. The silicone bands come in a variety of diameters and thicknesses, and may be used when food is prepared, then frozen and later cooked; to support food during cooking; or in food preparation when the food is not heated. The silicon bands may be stretched and placed over a food item prior to cooking and will support the food item during cooking. The silicone bands retain their elasticity when exposed to heat and will expand and contract along with the food item while cooking. After cooking is complete, the silicone bands are quickly and easily removed from the food without sticking to the food. | 02-18-2010 |
20120094002 | Method And Installation For Stunning Poultry And The Obtainable Bleeded Poultry - The invention relates to a method and installation for stunning poultry, such as chicken, turkey, duck and quail, comprising the steps of: i) suspending the poultry with the poultry head down; ii) positioning the suspended poultry head; and iii) stunning the poultry via the suspended and positioned poultry head, and to obtainable debleeded poultry. | 04-19-2012 |
20120225184 | METHOD AND APPARATUS FOR HARVESTING OF BACKMEAT OF A CARCASS OR CARCASS PART OF SLAUGHTERED POULTRY - A method and apparatus for harvesting of backmeat of a carcass or carcass part of slaughtered poultry in connection with a process of filleting of the carcass or carcass part is provided. The method can include scraping the backmeat loose from the carcass or carcass part whereby a connection is maintained with fillets of the carcass or carcass part. Prior to the filleting of the carcass or carcass part a neck portion of a backbone of the carcass or carcass parts is fixed in position, whereby thereafter the backmeat is scraped loose from the carcass or carcass part. | 09-06-2012 |
20120288613 | Method and Apparatus for Forming Unit Portions of Frozen Food Materials - A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products. | 11-15-2012 |
20130216691 | Cooking Apparatus With Detachable Support And Method For Using The Same - A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from the bottom surface, and a plurality of fasteners formed on the bottom surface. The plurality of fasteners are sized and arranged to correspond with a sizing and arrangement of a subset of the perforations. The detachable cylinder is optionally secured to the pan by coupling the fasteners to the subset of perforations and by rotating the detachable cylinder in a first direction to move the fasteners into a locked position. The detachable cylinder is optionally disengaged from the pan by rotating the detachable cylinder in a second direction to move the fasteners into an unlocked position. | 08-22-2013 |
20130243932 | MEAT PRODUCT - A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product. | 09-19-2013 |
20130309393 | HIGH PROTEIN CRISPY FOOD PRODUCT AND METHOD FOR PREPARING THE SAME - The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dray ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers. | 11-21-2013 |
20130330462 | Chlorellies algae pet treat - Chlorellies are pet treats made with the finest all-natural ingredients including our featured main ingredient, the super-algae | 12-12-2013 |
20140037829 | DRY AGING PROCESSES FOR MEAT - A method of dry aging meat includes covering an exposed portion of the meat with at least one layer of fat and/or bone that is separate from the meat and maintaining the layer of fat and/or bone on the exposed portion of meat for sufficient time and at a temperature, humidity, and airflow to permit the meat to dry age. A primal cut of meat or a sub-primal cut of meat may be dry aged. Boneless or bone-in meat may be dry aged. | 02-06-2014 |
20140141150 | Mrs. Stallworth's 10 Minute Collard Greens Seasoning Mix - The present invention provides method and ingredients to prepare collard greens in 10 minutes. First bring approximately three cups of water to a boil in a large pot. Then adds approximately one eighth cup of oil along with a package of seasoning mix. Next, the cook adds approximately two pounds or three bunches of cut collard greens to the boiling water. The cook stirs the greens continuously for approximately ten minutes and then places the cooked greens in a serving dish or bowl. | 05-22-2014 |
20140170297 | Method of Making an Animal Food Product by Customizing the Amino Acid Profile, Increasing Usable Energy Levels, and Improving Digestibility, and Compositions of the Method - The method disclosed herein comprises creation of an enzymatic digest medium containing feathers which may be rendered with a meat material to form a product, or may be dried after digestion has reached a desired level and then mixed with a rendered material. The composition disclosed herein comprises a product which, whether used as animal feed or as an additive or flavor to animal feed, provides a product having at least one of an improved amino acid profile, improved digestibility and more desirable levels of protein, lysine, and ash compared to the same amount of a carrier | 06-19-2014 |
20140255588 | METHOD FOR PRODUCING REDUCED-FAT FOODS SUCH AS MEAT PRODUCTS AND SAUSAGE PRODUCTS - The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products. | 09-11-2014 |
20150037487 | FEATHER BASED COMESTIBLE COMPOSITIONS AND METHODS FOR MAKING SUCH COMPOSITIONS - The invention provides methods for making a comestible compositions by producing a mixture comprising from about 20 to about 60% feather, from about 30 to about 65% polyol and from about 0.1 to about 3% feather degradation agent; and heating the mixture to a temperature of from about 120 to about 240° C. under a pressure of from, about 200 to about 1000 psi for a period of from about 2 to about 10 minutes. The invention also provides comestible compositions produced by the methods. | 02-05-2015 |
20150072064 | Cell Transfection Method - The present invention relates to methods for transfecting cells. In particular, the present invention relates to methods of transfecting primordial germ cells in avians, and to methods of breeding avians with modified traits. | 03-12-2015 |
20160000129 | GROUND BEEF AND GROUND CHICKEN COMPOSITION - An edible food composition, including a combination of portions of ground beef and ground poultry; the combination having from 5-95% by weight of ground beef and 95%-5% by weight of ground poultry. The composition contains ground beef derived from the chuck section of a cow and the ground poultry is derived from the leg of a chicken. The combination elutes a volatile signature of nonanal in the raw state similar to that of poultry and elutes a volatile signature of hexanal and methyl butenal in the cooked state. The combination has approximately 52% less fat, 35% less calories and 55% less saturated fat than that of ground beef. The composition may be in a raw state or a cooked state. The ground beef and ground poultry is derived from grass fed cows and chickens which are free of antibiotics, hormones and genetically modified organisms. The ground beef and ground poultry is free of additives, fillers and preservatives. | 01-07-2016 |
20160106132 | FOOD PRODUCTS AND METHODS OF FORMING FOOD PRODUCTS - Disclosed is a food product formed from the leg of a fowl comprising: a) a central leg bone having a foot end and a thigh end, said leg bone preferably being substantially without at least a foot knuckle; and b) a first portion of natural meat originally located around a portion of the foot-end of said bone and displaced from said foot end toward said thigh-end such that at least a portion of said foot-end bone is exposed and such that said displaced portion of meat remains indirectly attached to the bone. | 04-21-2016 |
20170231238 | Sliced Tenders | 08-17-2017 |