Abstract: Certain 3-(Pyrimidin-4-yl)-1-phenylpyridazin-4(1H)-ones of formula I ##STR1## including pharmaceutically acceptable salts thereof; in which g is 0,1,2,3,4 or 5;R.sub.1 independently represents halo; andR.sub.2 represents H, C.sub.1-4 alkyl, C.sub.3-6 cycloalkyl or optionally substituted phenyl;have utility in the treatment of seizures and/or neurological disorders such as epilepsy and/or conditions in which there is neurological damage such as brain trauma, cerebral ischaemia, haemorrhage, head injuries and stroke.

Abstract: Compounds of formula (I) which includes pharmaceutically acceptable salts thereof and stereoisomers thereof: ##STR1## wherein: R.sub.1 represents H or one of the following groups (optionally substituted with one or more of halo, cyano, hydroxy or amino): C.sub.1-6 alkyl, C.sub.1-6 alkoxy or C.sub.1-6 alkanoyl; R.sub.2 and R.sub.3 independently represent H or one of the following groups (optionally substituted with one or more of halo, cyano, hydroxy or amino): C.sub.1-6 alkyl, C.sub.1-6 alkoxy or C.sub.1-6 alkanoyl, C.sub.1-6 alkylthio, C.sub.1-6 alkylsulphinyl or C.sub.1-6 alkylsulphonyl; R.sub.4 and R.sub.5 combined together with the carbon atom to which they are attached represent C.sub.3-6 cycloalkylidene (each alkyl or cycloalkylidene being optionally substituted with one or more of halo, cyano, hydroxy, amino or C.sub.1-6 alkyl); and R.sub.6, R.sub.7 and R.sub.

Abstract: Meaty chunks are prepared by chopping and heating a meat material combined with water and konjac particles to obtain a heated emulsion, and then an alkali agent is added to the emulsion to raise the pH of the emulsion which then is heated to gel the emulsion to obtain a gel, and the gel is diced into chunks.

Abstract: Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between 65.degree. and 75.degree. C. and the subjected to a hydrostatic pressure greater than 400,000 kPa at a temperature of between -10.degree. and 75.degree. C. for a time sufficient to obtain less than 4.5 protease units per g of pate, thus forming a low fat content pate.

Abstract: A low-fat and/or low-salt and/or low-phosphate sausage is prepared by subjecting an encased meat batter, which has been prepared from meat, added fat, ice and nitrite curing salt and then stuffed into a casing, to a hydrostatic pressure of from 500 bar to 4,000 bars and then cooking the pressure-treated sausage.