Additive Is Organic Compound Patents (Class 426/265)
  • Patent number: 10842181
    Abstract: The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.
    Type: Grant
    Filed: April 26, 2013
    Date of Patent: November 24, 2020
    Assignee: Musco Olive Products, Inc.
    Inventors: Abdulkadir Yussuf Sigal, Jesus Lopez Garcia, Maria Valeria Theall
  • Patent number: 10542762
    Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.
    Type: Grant
    Filed: December 3, 2010
    Date of Patent: January 28, 2020
    Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Alireza Haji Begli, Waldemar Tschilingiri, Sonja Willius
  • Patent number: 8580326
    Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.
    Type: Grant
    Filed: April 8, 2004
    Date of Patent: November 12, 2013
    Assignee: Cargill, Incorporated
    Inventors: Howard G. Dolezal, Jr., Dave McKenna, Daniel L. Schaefer, Rudy Steiner
  • Patent number: 8420141
    Abstract: Fading of synthetically colored beverages is prevented using botanically derived color stabilizers which are C6-C3 phenylpropenoic carbonyl compounds which contain both (i) unsaturation and (ii) oxidation at a carbon atom.
    Type: Grant
    Filed: July 30, 2003
    Date of Patent: April 16, 2013
    Assignee: PepsiCo, Inc.
    Inventors: Glenn Roy, Robin Berardi, Wendy Chan, Thomas Lee
  • Patent number: 7867531
    Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.
    Type: Grant
    Filed: April 28, 2006
    Date of Patent: January 11, 2011
    Assignee: Curwood, Inc.
    Inventors: Gregory Robert Pockat, Thomas Andrew Schell, Dan G. Siegel, Kevin Philip Nelson, Otacilio Teixeira Berbert
  • Publication number: 20080124436
    Abstract: A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product to produce a desired carbon monoxide content in the meat product. The concentration of carbon monoxide in the added liquid produces a desired carbon monoxide saturation level distributed substantially evenly in the treated area of the meat product. The treated area may be just at the surface of the meat product or throughout the volume of the meat product. Additional treatment liquids or fluids may be added to the meat product as a pre-treatment before application of the carbon monoxide bearing treatment material or as a post-treatment after the application of the carbon monoxide bearing treatment material.
    Type: Application
    Filed: October 30, 2007
    Publication date: May 29, 2008
    Inventors: Eldon Roth, Michael N. Rucks, Ryan A. Dial
  • Patent number: 7037543
    Abstract: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.
    Type: Grant
    Filed: May 18, 2001
    Date of Patent: May 2, 2006
    Assignee: Kalsec, Incorporated
    Inventors: Constance L. Sandusky, Gregory S. Reynhout, Thomas S. Jones
  • Patent number: 6777012
    Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.
    Type: Grant
    Filed: June 5, 2001
    Date of Patent: August 17, 2004
    Inventors: Blane E. Olson, Douglas B. Brinsmade
  • Publication number: 20040131733
    Abstract: The procedure concerns placing into contact a lycopene source with a supercritical fluid under conditions that permit the solubilisation of lycopene in this supercritical fluid and to separate the lycopene concentrate by depressurisation of the supercritical fluid loaded with lycopene. When the depressurisation is carried out at pressures below 10 MPa, an oleoresin is obtained and when it is performed at pressures above this an extract is obtained, both of which are rich in lycopene free of organic solvents. The concentrate and the compositions it comprises have antioxidant properties and are useful for elaborating food products, cosmetics and pharmaceutical and nutraceutical products.
    Type: Application
    Filed: February 23, 2004
    Publication date: July 8, 2004
    Inventors: Eduardo Sabio Rey, Antonio Ramiro Gonzalez, Juan Felix Gonzalez Gonzalez, Francisco Javier Castro Gomez, Maria Josefa Bernalte, Vicente Moreno De Espinosa Tena, Teresa Hernandez Mendez, Jose A. Coelho, Antonio F. Palavra, Mercedes Lozano Ruiz
  • Publication number: 20040091589
    Abstract: Fading of synthetically colored beverages is prevented using botanically derived color stabilizers which are C6-C3 phenylpropenoic carbonyl compounds which contain both (i) unsaturation and (ii) oxidation at a carbon atom.
    Type: Application
    Filed: July 30, 2003
    Publication date: May 13, 2004
    Inventors: Glenn Roy, Robin Berardi, Wendy Chan, Thomas Lee
  • Publication number: 20040028787
    Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.
    Type: Application
    Filed: July 17, 2003
    Publication date: February 12, 2004
    Inventors: Hirokazu Kawaguchi, Hidehiko Wakabayashi, Masanori Kohmura, Mika Uda, Yasushi Nishimura, Yoichi Ueda
  • Patent number: 6589480
    Abstract: A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is collected from the aqueous ozone solution. The ozone off-gas is then introduced into an ambient of the food processing environment. The introduction of the ozone off-gas can be carried out in conjunction with the application of the ozone wash solution to food contact surfaces. Additionally, the ozone off-gas can be introduced at relatively high concentrations for application to food processing equipment and food contact surfaces or, alternatively, the ozone off-gas can be diluted to relatively low levels for introduction into the ambient air of a food processing facility.
    Type: Grant
    Filed: April 27, 2000
    Date of Patent: July 8, 2003
    Assignees: L'Air Liquide - Societe Anonyme a'Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procedes Georges Claude, American Air Liquide, Inc.
    Inventors: James T. C. Yuan, Edward F. Steiner
  • Patent number: 5652007
    Abstract: A meat product containing one or more forms of uncooked cherries is shown. The meat product can be a comminuted meat mixture in which ground or chopped cherries are included in the mixture. Alternatively, cherry juice, or a slurry of cherry juice and cherry tissue, could be mixed with the meat to create a comminuted meat mixture according to the invention. In another aspect, uncooked cherry products could be used in preparing a meat product for curing. The meat products produced according to the invention have the benefits of enhanced lipid oxidation resistance, enhanced flavor, better natural color retention, and a reduction of undesirable elements, such as fat or sodium.
    Type: Grant
    Filed: August 1, 1996
    Date of Patent: July 29, 1997
    Inventor: Raymond M. Pleva
  • Patent number: 5547688
    Abstract: A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal being bred for the production of meat or fish. Furthermore, ubidecarenone has growth-promoting effect on animals when administered to them.
    Type: Grant
    Filed: May 15, 1995
    Date of Patent: August 20, 1996
    Assignee: RTA Associates, Inc.
    Inventor: Toru Tokoro
  • Patent number: 5540942
    Abstract: A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal being bred for the production of meat or fish. Furthermore, ubidecarenone has growth-promoting effect on animals when administered to them.
    Type: Grant
    Filed: December 8, 1994
    Date of Patent: July 30, 1996
    Assignee: RTA Associates, Inc.
    Inventor: Toru Tokoro
  • Patent number: 5490994
    Abstract: The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.
    Type: Grant
    Filed: July 27, 1994
    Date of Patent: February 13, 1996
    Assignee: Kraft Foods, Inc.
    Inventor: Helena S. Soedjak
  • Patent number: 5489443
    Abstract: Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.
    Type: Grant
    Filed: December 1, 1994
    Date of Patent: February 6, 1996
    Assignees: Nestec S.A., Iowa State University & Research Foundation, Inc.
    Inventors: C. Lynn Knipe, Rao Mandava
  • Patent number: 5393542
    Abstract: This invention provides a process for producing crystalline hydroxyacetaldehyde precipitated from a complex mixture of products provided by the pyrolysis of a carbohydrate-containing feedstock. The method includes distilling a first condensate under reduced pressure to give a second condensate which is enriched in hydroxyacetaldehyde; combining the second condensate with a solvent to give a homogeneous solution; precipitating hydroxyacetaldehyde from the solution; and separating the precipitated hydroxyacetaldehyde from the solution.Aqueous solutions of hydroxyacetaldehyde are useful for browning foodstuffs and for producing flavors by contacting the hydroxyacetaldehyde with ammonia or amines.In addition, hydroxyacetaldehyde may be used to make an artificial tanning product containing a suitable topical vehicle and an amount of hydroxyacetaldehyde suitable to impart a brown color to skin.
    Type: Grant
    Filed: July 16, 1993
    Date of Patent: February 28, 1995
    Assignee: Red Arrow Products Company Inc.
    Inventors: John A. Stradal, Gary L. Underwood
  • Patent number: 5230915
    Abstract: The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.
    Type: Grant
    Filed: August 9, 1991
    Date of Patent: July 27, 1993
    Inventors: Fereidoon Shahidi, Ronald B. Pegg
  • Patent number: 5059444
    Abstract: A method of producing meat products wherein a red color pigment is dispersed throughout a block of meat, the pigment having a discoloration temperature which is higher than the sterilization temperature of the meat, and the block of meat is heated under conditions such that the central internal portion of the block reaches sterilization temperature but not the discoloration temperature, with the remaining external portion of the block exceeding both the discoloration and sterilization temperatures.
    Type: Grant
    Filed: June 4, 1990
    Date of Patent: October 22, 1991
    Assignee: Ito Ham Kabushiki Kaisha
    Inventors: Kyoji Ito, Shingo Iwamoto
  • Patent number: 5004570
    Abstract: The present invention contemplates a method for treating oils having undesirable color impurities and an oil bleaching composition suitable for use in this method. The method comprises contacting the oil with the oil bleaching composition for a time period sufficient to reduce the amount of color impurities of the oil. The oil bleaching composition includes a neutral bleaching clay and a chelating polycarboxylic acid. The spent bleaching composition resists spontaneous combustion.
    Type: Grant
    Filed: December 5, 1988
    Date of Patent: April 2, 1991
    Assignee: Oil-Dri Corporation of America
    Inventors: David D. Brooks, Shirley A. Brophy, George R. Goss
  • Patent number: 4931297
    Abstract: This invention relates to a method for sterilization and preservation of food utilizing a blend of food acidulants. Adding blends of glucono-delta-lactone and adipic acid, with or without malic acid and/or citric acid will lower the pH of the food without the expected consequence of proportionately increasing the acidic flavor of the food product. This permits processing the food under milder conditions (heating or otherwise) resulting in a better quality food product more acceptable to consumers. The acidulant blends of the present invention also have application in the preparation of non-food consumer products.
    Type: Grant
    Filed: April 11, 1989
    Date of Patent: June 5, 1990
    Assignee: Robin Hood Multifoods, Inc.
    Inventors: Nancy R. Malyniak, James F. Meagher
  • Patent number: 4818548
    Abstract: A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.
    Type: Grant
    Filed: July 27, 1987
    Date of Patent: April 4, 1989
    Assignee: Wilson Foods Corporation
    Inventor: Chin S. Cheng
  • Patent number: 4806372
    Abstract: Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor contents by weight to fresh pork meat and then heat curing the meat until about 80-90% of the acetic acid is removed from the meat and the cured bacon has a pH of about 4-5.
    Type: Grant
    Filed: November 13, 1985
    Date of Patent: February 21, 1989
    Assignee: Georgia Oil & Gas Co., Inc.
    Inventor: Louis Strumskis
  • Patent number: 4788070
    Abstract: Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
    Type: Grant
    Filed: September 5, 1986
    Date of Patent: November 29, 1988
    Assignee: Stauffer Chemical Company Division of Rhone-Poulenc, Inc.
    Inventors: Eugene Brotsky, Charles W. Everson, William E. Swartz
  • Patent number: 4753809
    Abstract: A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.
    Type: Grant
    Filed: October 4, 1985
    Date of Patent: June 28, 1988
    Inventor: Neil B. Webb
  • Patent number: 4735812
    Abstract: A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis.The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate.The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C.It may be incorporated into a film or used as a powder or a liquid.
    Type: Grant
    Filed: April 28, 1986
    Date of Patent: April 5, 1988
    Assignee: Devro, Inc.
    Inventors: Ian Bryson, Ian A. Easton
  • Patent number: 4683139
    Abstract: A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing three active components, and then packaging the meat in a controlled gaseous atmosphere containing from about 20 to about 80 percent carbon dioxide, and from about 2 to about 30 percent oxygen, with the balance being nitrogen. The solutions active components include certain phosphate compounds and a reducing agent which is selected from the group consisting of ascorbic acid, isoascorbic acid, or the sodium and potassium salts of these acids, and reductic acid. The third ingredient is either citric acid or tartaric acid, or ethylenediaminetetracetic acid, or an alkali metal salt thereof, functioning as a sequestering agent.
    Type: Grant
    Filed: December 9, 1985
    Date of Patent: July 28, 1987
    Assignee: Wilson Foods Corporation
    Inventor: Chin S. Cheng
  • Patent number: 4590079
    Abstract: Discoloration of meat products can be prevented by incorporating ascorbic acids, cystine and/or cysteine, and aspartic acid, and optionally a starch hydrolyzate with a dextrose equivalent of 5 to 30 into meat products.
    Type: Grant
    Filed: December 31, 1984
    Date of Patent: May 20, 1986
    Assignee: Takeda Chemical Industries, Ltd.
    Inventors: Katsuhiko Nishimori, Yukihiro Nakao
  • Patent number: 4559234
    Abstract: Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow similar color, flavor, and microbiological stability as that associated with nitrite-treated meats.
    Type: Grant
    Filed: May 30, 1984
    Date of Patent: December 17, 1985
    Assignee: Canadian Patents and Development Limited
    Inventors: Leon J. Rubin, Levente L. Diosady, Fereidoon Shahidi, Darrell F. Wood
  • Patent number: 4556571
    Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.
    Type: Grant
    Filed: May 30, 1985
    Date of Patent: December 3, 1985
    Assignee: Stauffer Chemical Company
    Inventors: William E. Swartz, Charles W. Everson, Fredric G. Bender
  • Patent number: 4518619
    Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring and stuffing. After shirring and stuffing, the stuffed casing is processed to form food products with smoke color and smoke flavor transferred from the external surface of the casing to the encased food products.
    Type: Grant
    Filed: August 31, 1983
    Date of Patent: May 21, 1985
    Assignee: Union Carbide Corporation
    Inventor: Herman S. Chiu
  • Patent number: 4504500
    Abstract: A method of coating at least the internal or external surface of a shirred casing strand for foodstuffs with a smoke flavor comprising placing a liquid smoke flavor solution in contact with a shirred casing strand; applying a pressure to the solution so that the smoke solution is forced to flow between the pleats or folds of the casing and thereby coats the surface of the casing in shirred form.A shirred casing coated by this method is also provided.
    Type: Grant
    Filed: August 17, 1982
    Date of Patent: March 12, 1985
    Assignee: Red Arrow Products Company Inc.
    Inventors: James C. Schneck, Patrick J. Ford
  • Patent number: 4463026
    Abstract: A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.
    Type: Grant
    Filed: January 25, 1984
    Date of Patent: July 31, 1984
    Assignee: Diamond Crystal Salt Company
    Inventors: William S. Chandler, Walter F. Wilkens, John F. Heiss
  • Patent number: 4463027
    Abstract: A subtantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.
    Type: Grant
    Filed: January 25, 1984
    Date of Patent: July 31, 1984
    Assignee: Diamond Crystal Salt Company
    Inventors: William S. Chandler, Walter F. Wilkens, John F. Heiss
  • Patent number: 4434187
    Abstract: A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products.
    Type: Grant
    Filed: March 16, 1982
    Date of Patent: February 28, 1984
    Assignee: Diamond Crystal Salt Company
    Inventors: William S. Chandler, Walter F. Wilkens, John F. Heiss
  • Patent number: 4426399
    Abstract: A blood-containing rind product is described. The product is a dehydrated haemoglobin-containing pork rind product having a moisture content of less than 15% and a haemoglobin content of up to 50% by weight, which product is substantially color-stable when subsequently thermoprocessed, this being a great advantage from the point of view of the consumer. The product preferably contains less than 25% fat and preferably has a particle size less than 5 mm although larger comminutable particles are possible.The invention also includes a process for the preparation of the product by rehydrating a previously dehydrated pork rind product in a blood-containing liquid, followed by a dehydration step, preferably at above 70.degree. C. and preferably under a vacuum. Additional fats may be included.The product may be blended with foodstuffs and is substantially color-stable when done so and subsequently thermoprocessed.
    Type: Grant
    Filed: December 16, 1981
    Date of Patent: January 17, 1984
    Assignee: Protein Foods (U.K.) Limited
    Inventors: Clive R. Whittle, Mark T. Whittle, Timothy J. M. Treharne
  • Patent number: 4416909
    Abstract: This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials:(1) ascorbic acid and/or the sodium or potassium salts thereof;(2) citric acid and/or the sodium or potassium salts thereof;(3) sodium or potassium carbonate; and(4) sulfite, bisulfite or metabisulfite of sodium or potassium.These materials represent a synergistic combination which preserves the color and freshness of meat products for a surprisingly long period of time.
    Type: Grant
    Filed: May 10, 1982
    Date of Patent: November 22, 1983
    Inventor: Ralph W. Aversano
  • Patent number: 4381316
    Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.
    Type: Grant
    Filed: January 26, 1981
    Date of Patent: April 26, 1983
    Assignee: Nutrisearch Company
    Inventors: Eugene Brotsky, Charles W. Everson, William E. Swartz
  • Patent number: 4313963
    Abstract: There is provided a method for tenderizing cut portions of meat, wherein the portions are slit by passing the portions into a plurality of rotating slitting blades having a plurality of discrete cutting surfaces on each slitting blade along the periphery thereof. A series of closely spaced first cut slits are produced from at least one surface into the said portions. The portions are then sprayed with a tenderizer solution containing a tenderizing phosphate, and the solution penetrates into and is retained in the said first slits. Further slitting of the portions is achieved by passing the portions into a further assembly of the rotating slitting blades and a series of closely spaced further cut slits are placed on the portions. The further slits are close to or in part overlap the first slits and the solution penetrates from or flows from the first slits into the said further slits during the further slitting and subsequent thereto. Immediately thereafter the portions are packaged and fast frozen.
    Type: Grant
    Filed: August 19, 1980
    Date of Patent: February 2, 1982
    Assignee: Beatrice Foods Co.
    Inventor: Joseph Greenspan
  • Patent number: 4305965
    Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter utilized to form a layered product by such processes as extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat products. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.
    Type: Grant
    Filed: May 18, 1979
    Date of Patent: December 15, 1981
    Assignee: Burns Foods Limited
    Inventor: Earl J. Cheney
  • Patent number: 4279936
    Abstract: A method is provided for preserving the pink meat color in canned, cooked "red" meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more of the various stages of the curing, cooking and canning processes, and in some instances, also in connection with the addition of iron salts.
    Type: Grant
    Filed: September 24, 1979
    Date of Patent: July 21, 1981
    Assignee: William Underwood Company
    Inventors: Dorothy L. Jones, Frank R. Conant
  • Patent number: 4196222
    Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.
    Type: Grant
    Filed: October 21, 1977
    Date of Patent: April 1, 1980
    Assignee: Burns Foods Limited of Calgary, Alberta Canada
    Inventor: Earl J. Cheney
  • Patent number: 4164589
    Abstract: A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.
    Type: Grant
    Filed: September 5, 1978
    Date of Patent: August 14, 1979
    Assignee: Central Soya Company, Inc.
    Inventors: Victor V. Kadane, Edwin W. Meyer, Robert W. Whitney
  • Patent number: 4146651
    Abstract: Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.
    Type: Grant
    Filed: May 20, 1977
    Date of Patent: March 27, 1979
    Assignee: Canada Packers Limited
    Inventors: Kekhusroo R. Bharucha, Charles K. Cross, Leon J. Rubin
  • Patent number: 4089983
    Abstract: A semi-moist food containing an animal protein source is color stabilized by reacting carbon monoxide with the animal protein source, to provide a satisfactory color.
    Type: Grant
    Filed: December 1, 1976
    Date of Patent: May 16, 1978
    Assignee: The Quaker Oats Company
    Inventor: Larry L. Hood
  • Patent number: 4056639
    Abstract: The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.
    Type: Grant
    Filed: July 9, 1976
    Date of Patent: November 1, 1977
    Assignee: Presto Products Incorporated
    Inventor: Eckhard C. A. Schwarz
  • Patent number: 4016292
    Abstract: The invention relates to a process for improving the color stability of fresh meat by parenterally administering a massive dose of an ascorbate to the animal, allowing distribution of the ascorbate through the vascular system of the animal and then slaughtering the animal.
    Type: Grant
    Filed: September 3, 1974
    Date of Patent: April 5, 1977
    Inventor: David Edward Hood
  • Patent number: 4001446
    Abstract: Formulating a retart stable, red color in an animal protein source by slurrying the protein, adding a reducing agent, reacting with carbon monoxide and recovering the stabilized red color. The stabilized color is used in moist pet food.
    Type: Grant
    Filed: October 28, 1975
    Date of Patent: January 4, 1977
    Assignee: The Quaker Oats Company
    Inventor: Larry Lee Hood
  • Patent number: 3991218
    Abstract: The fresh meat product is encapsulated in a substantially continuous film composed of alginate material. An aqueous dispersion containing water-soluble algin is first applied to the surface of the fresh meat. Then an aqueous gelling solution is separately applied to the algin-coated meat surface to form said substantially continuous film. The film is sufficient to effectively prevent the growth of anaerobic and retard the growth of aerobic bacteria on the surface of the meat. The film is also effective to prevent dehydration and discoloration of the meat and bone thereby extending the shelf-life of the coated meat product. By evaporation, the coating of freshly slaughtered animal carcasses enhances the chilling from animal body temperature to the desired cooled storage temperature.
    Type: Grant
    Filed: November 26, 1974
    Date of Patent: November 9, 1976
    Assignee: Food Research, Inc.
    Inventors: Roland D. Earle, D. H. McKee