Animal Flesh Patents (Class 426/332)
  • Patent number: 10104899
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Grant
    Filed: October 30, 2015
    Date of Patent: October 23, 2018
    Assignee: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris Topps
  • Patent number: 10092006
    Abstract: The present invention is directed to a composition in solution (often, an aqueous solution) which comprises a combination of molecular iodine (I2) and an acceptable source of iodate (IO3), and an acid (inorganic or organic), wherein iodide and iodate are present in the composition at a molar ratio of about 0.1 to about 25, the concentration of uncomplexed molecular iodine is a disinfectant, biocidal and/or antimicrobial (depending upon the end use of the composition) effective amount the concentration of acid in the composition is effective to provide a buffering pH in the composition ranging from about 1.5 to about 6.5. Compositions according to the present invention are storage stable for unexpectedly long periods of time (up to about 5 years), and find use as disinfecting solutions, as germicides and/or biocides (e.g. antiviral, antibacterial, antifungal, antispore etc.
    Type: Grant
    Filed: March 26, 2015
    Date of Patent: October 9, 2018
    Assignee: ioTECH INTERNATIONAL
    Inventors: Rodger Elliot Kolsky, Herbert Moskowitz, Jack Kessler
  • Patent number: 9746451
    Abstract: An aspect provides a method of determining a concentration of free chlorine in an aqueous sample, including adding a reagent to the sample, the reagent being reactive with the free chlorine at a first kinetic rate and reactive with at least one chloramine at a second kinetic rate, the first kinetic rate being different from the second kinetic rate; measuring an absorbance response over time resulting from reaction of the free chlorine and the at least one chloramine with the reagent over time; and determining the concentration of the free chlorine in the sample based on a determined rate of change of the absorbance response over time. Other aspects are described and claimed.
    Type: Grant
    Filed: April 2, 2015
    Date of Patent: August 29, 2017
    Inventors: Kevin J. West, Brian Harmon, Zhao Lu
  • Patent number: 9277755
    Abstract: Poultry carcasses are contacted with water treated with one or more specified dihalodialkylhydantoin biocides in a processing operation downstream from a scalding tank. The aqueous effluent from that downstream operation or from any location further downstream is recycled to the scalding tank. Surprisingly, the bromine residues from the dihalodialkylhydantoin biocides are much more thermally unstable than, for example, the commonly used microbiocide, sodium hypochlorite. Thus, the effluent from the scalding tank has its active bromine content significantly reduced before it is sent to a water purification facility wherein microbial action is used to reduce the BOD of the waste water before its release to the environment. Thus, injury to this desired microbial action is reduced. In addition, the recycle reduces water consumption in the overall poultry processing operation.
    Type: Grant
    Filed: October 22, 2007
    Date of Patent: March 8, 2016
    Assignee: Albemarle Corporation
    Inventor: Eric W. Liimatta
  • Patent number: 9034407
    Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.
    Type: Grant
    Filed: March 7, 2014
    Date of Patent: May 19, 2015
    Assignees: American Air Liquide, Inc., Air Liquide Industrial U.S. LP
    Inventors: David C. Braithwaite, Meenakshi Sundaram, Vasuhi Rasanayagam
  • Publication number: 20150050401
    Abstract: A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Application
    Filed: October 29, 2014
    Publication date: February 19, 2015
    Inventor: Mo Mui Toledo
  • Publication number: 20150017294
    Abstract: Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices.
    Type: Application
    Filed: July 3, 2014
    Publication date: January 15, 2015
    Inventor: Vahid Shahram
  • Patent number: 8911809
    Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.
    Type: Grant
    Filed: April 20, 2012
    Date of Patent: December 16, 2014
    Assignee: SafeFresh Technologies, LLC
    Inventor: Anthony J. M. Garwood
  • Patent number: 8865239
    Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.
    Type: Grant
    Filed: December 18, 2008
    Date of Patent: October 21, 2014
    Assignee: Sergeant's Pet Care Products, Inc.
    Inventor: Mark A. Levin
  • Publication number: 20140242217
    Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.
    Type: Application
    Filed: May 5, 2014
    Publication date: August 28, 2014
    Applicant: Kerry Group Services International, LTD.
    Inventors: Ann Husgen, Ken Bauman, Lacey McKlem, Petri Papinaho, Beth Jones
  • Publication number: 20140205723
    Abstract: A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or ketones by contacting the basal composition with a source of bisulfite anions so that any aldehydes or ketones present form organosulfite salts. Bisulfite-treated livestock feed and companion animal food products, and palatability enhancing composition containing a source of bisulfite anions are also disclosed.
    Type: Application
    Filed: March 24, 2014
    Publication date: July 24, 2014
    Applicant: APPLIED FOOD BIOTECHNOLOGY, INC.
    Inventors: Bob J. Dull, Krystyna Kawabata, James G. Hawkes, Jim G. Fotos, Zulin Shi
  • Publication number: 20140199247
    Abstract: The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving the organoleptic and nutritional properties of the foods treated and/or cooked with it. The brine with improved features obtained according to the method of the present invention can furthermore be used as raw material for manufacturing intensely hydrating and mineralizing isotonic beverages for human consumption, as well as any food product requiring water in the manufacturing process, improving the nutritional properties thereof. It can also be used as raw material for manufacturing products with a high nutritional value in agriculture and stock raising, in the food industry, in other industries and in health treatments.
    Type: Application
    Filed: February 7, 2014
    Publication date: July 17, 2014
    Inventor: Carlos DÍAZ-CRESPO CARDONA
  • Publication number: 20140193552
    Abstract: A method for sterilizing a ground meat product through the application supercritical CO2 during the processing of the meat by introducing supercritical CO2 into an extruder as the meat passes through the extruder while controlling the pressure and speed at which the meat passes through the extruder to maintain the meat in contact with the supercritical CO2 for a time sufficient achieve a log reduction in colony forming units of microbial contaminants.
    Type: Application
    Filed: January 10, 2013
    Publication date: July 10, 2014
    Applicant: Novasterilis, Inc.
    Inventors: David Burns, Thomas Steffie, Alecia Eppelsheimer
  • Patent number: 8753704
    Abstract: High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.
    Type: Grant
    Filed: December 23, 2008
    Date of Patent: June 17, 2014
    Assignee: Freezing Machines, Inc.
    Inventors: Nicholas A. Roth, Eldon Roth
  • Patent number: 8722123
    Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.
    Type: Grant
    Filed: February 1, 2012
    Date of Patent: May 13, 2014
    Assignee: University of Georgia Research Foundation, Inc.
    Inventors: Michael P. Doyle, Tong Zhao
  • Patent number: 8715759
    Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.
    Type: Grant
    Filed: March 1, 2012
    Date of Patent: May 6, 2014
    Assignee: Birko Corporation
    Inventor: LaWayne Larson
  • Publication number: 20140113040
    Abstract: The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods.
    Type: Application
    Filed: March 18, 2013
    Publication date: April 24, 2014
    Applicant: Ecolab USA Inc.
    Inventor: Ecolab USA Inc.
  • Publication number: 20140113029
    Abstract: 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.
    Type: Application
    Filed: October 17, 2013
    Publication date: April 24, 2014
    Applicant: HORMEL FOODS CORPORATION
    Inventors: Ryan R. Timm, Tami M. Langstaff, Steven L. Corkill
  • Publication number: 20140113041
    Abstract: The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.
    Type: Application
    Filed: August 1, 2013
    Publication date: April 24, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. Topps
  • Patent number: 8691308
    Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.
    Type: Grant
    Filed: May 21, 2009
    Date of Patent: April 8, 2014
    Assignees: American Air Liquide, Inc., Air Liquide Industrial U.S. LP
    Inventors: David C. Braithwaite, Meenakshi Sundaram, Vasuhi Rasanayagam
  • Publication number: 20140017370
    Abstract: Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. Means to Solve the Problem: A frozen uncooked fish meat product in which an alcohol having from 2 to 5 carbons and capable of being used in foodstuffs is added. Preferably, to the frozen uncooked fish meat product, sugars or sugar alcohols and/or salts are further added. A method for preventing freezing-denaturation of uncooked fish meat, the method comprising suppressing freezing-denaturation due to trimethylamine-N-oxide degradation by adding an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs to the uncooked fish meat.
    Type: Application
    Filed: March 21, 2012
    Publication date: January 16, 2014
    Applicant: NIPPON SUISAN KAISHA, LTD.
    Inventors: Takayuki Ishida, Mitsutoshi Kubota
  • Patent number: 8613968
    Abstract: Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.
    Type: Grant
    Filed: August 31, 2011
    Date of Patent: December 24, 2013
    Assignee: Fresh Express, Incorporated
    Inventor: Kai Lai Grace Ho
  • Publication number: 20130316054
    Abstract: A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flowers, using a dehydrating solvent and by drying in a drying device, and a for producing preserved organic piece goods involves drying the piece goods are dried in a drying device in the presence of the solvent at temperatures below 100° C., preferably in a fluidized bed. The procedure has the advantage of significantly lower drying temperatures compared to freeze drying, requiring substantially shorter drying times, and thus having significantly better energy efficiency, and being more environmentally friendly. The drying procedure is gentle, wherein the organic piece goods substantially retain the original shape, color, and contents thereof.
    Type: Application
    Filed: November 17, 2010
    Publication date: November 28, 2013
    Applicant: INNODRYING GmbH
    Inventor: Jens Wolfram
  • Publication number: 20130316055
    Abstract: Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments.
    Type: Application
    Filed: March 11, 2013
    Publication date: November 28, 2013
    Inventor: Jason Holt
  • Patent number: 8574652
    Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.
    Type: Grant
    Filed: February 18, 2010
    Date of Patent: November 5, 2013
    Assignee: Crustocean Technologies Limited
    Inventors: Richard Ablett, Cyril Gallant
  • Publication number: 20130259990
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Application
    Filed: May 29, 2013
    Publication date: October 3, 2013
    Applicant: QST INGREDIENTS AND PACKAGING, INC.
    Inventor: Chris J. TOPPS
  • Patent number: 8545922
    Abstract: A method of reducing pathogenic bacteria in the neck of poultry is provided. The method includes opening up a neck of a poultry (20) and rupturing cervical air sacs (12). The exposed, ruptured cervical air sacs are treated with an antibacterial agent, thereby reducing pathogenic bacteria.
    Type: Grant
    Filed: April 9, 2007
    Date of Patent: October 1, 2013
    Assignee: Hormel Foods Corporation
    Inventors: David J. Mills, Michael J. Benson, Steven D. Leitch, Lachelle R Venenga
  • Patent number: 8512788
    Abstract: A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants.
    Type: Grant
    Filed: September 28, 2007
    Date of Patent: August 20, 2013
    Assignee: Anitox Corporation
    Inventors: Duane Marvin Kleve, James Bernard Ryan
  • Publication number: 20130189773
    Abstract: Methods of producing antimicrobial compositions include reacting halogenated eukaryotic cells with thiocyanate to produce the antimicrobial compound hypothiocyanite.
    Type: Application
    Filed: January 24, 2012
    Publication date: July 25, 2013
    Inventor: Michael T. Ashby
  • Publication number: 20130177682
    Abstract: Provided herein are compositions and methods of using those compositions in treating game meat to prevent spoilage and/or contamination. Also provided are compositions and methods of using those compositions in acidifying the surface of game meat. Compositions provided herein can be used to prevent contamination and/or spoilage of meat. Likewise, compositions provided herein can be used to treat butchered meat to tenderize the meat and/or to prevent the growth of dormant bacteria on freshly thawed meat. Compositions provided herein can be used to prevent or mitigate hair loss from a hide or cape to preserve the quality of the leather.
    Type: Application
    Filed: July 11, 2012
    Publication date: July 11, 2013
    Applicant: ST. JAMES HUNTING PRODUCTS LLC
    Inventor: Blayne St. James
  • Patent number: 8470383
    Abstract: A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.
    Type: Grant
    Filed: December 31, 2010
    Date of Patent: June 25, 2013
    Assignees: American Air Liquide, Inc., Air Liquide Industrial U.S. L.P.
    Inventors: Vasuhi Rasanayagam, David C. Braithwaite
  • Publication number: 20130136832
    Abstract: This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N?-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.
    Type: Application
    Filed: April 4, 2011
    Publication date: May 30, 2013
    Inventors: Anthony Joseph Sawyer, Richard F. Stockel
  • Publication number: 20130040027
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Application
    Filed: October 16, 2012
    Publication date: February 14, 2013
    Applicant: DEL MONTE CORPORATION
    Inventor: DEL MONTE CORPORATION
  • Publication number: 20120308698
    Abstract: The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic acid.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 6, 2012
    Applicant: NOVOZYMES A/S
    Inventor: Per Munk Nielsen
  • Publication number: 20120282382
    Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.
    Type: Application
    Filed: April 20, 2012
    Publication date: November 8, 2012
    Applicant: SAFEFRESH TECHNOLOGIES, LLC
    Inventor: Anthony J.M. Garwood
  • Publication number: 20120244261
    Abstract: Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.
    Type: Application
    Filed: August 16, 2011
    Publication date: September 27, 2012
    Inventors: Michael S. Harvey, Jonathan N. Howarth
  • Patent number: 8268337
    Abstract: The present invention provide a composition of non-toxic low-cost ingredients that effectively kill pathologic bacteria and methods for use of the composition. The present invention comprises novel compositions and methods for controlling enteric pathogens and spoilage organisms such as Salmonella, Escherichia, Campylobacter, Listeria, Pseudomonas and Enterobacteracae on the surface of meat products and food preparation surfaces.
    Type: Grant
    Filed: May 13, 2005
    Date of Patent: September 18, 2012
    Inventor: Jack A. Wheeler
  • Publication number: 20120231131
    Abstract: A method and apparatus for separating lean meat and/or fat from lean meat-containing material, including combining a particulate material with fluid carbon dioxide. The material and fluid is introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density.
    Type: Application
    Filed: March 16, 2012
    Publication date: September 13, 2012
    Inventor: Anthony J. M. Garwood
  • Publication number: 20120225173
    Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.
    Type: Application
    Filed: March 1, 2012
    Publication date: September 6, 2012
    Inventor: LaWayne LARSON
  • Publication number: 20120219682
    Abstract: An antimicrobial composition within an antioxidant solution and used to protect whole protein food source is provided. The antimicrobial compound of the composition is selected preferably from a medium chain fatty acid (MCFA), a long chain fatty acid (LCFA), a phenolic acid, and derivatives or mixtures thereof, and has a pH between about 2 and 6. Antioxidant compounds for the composition are composed preferably from phenolic based compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (butylhydroxytoluene, BHT), propyl gallate (propyl 3,4,5-trihydroxybenzoate), tert-butylhydroquinone (TBHQ, tertiary butylhydroquinone), mixed tocopherols (tocopherols, Vitamin E), rosemary extract, oregano oil (origanum oil) and vegetable oil; other antioxidant compounds such as calcium propanoate (or calcium propionate) and ethyoxyquin; and derivatives or mixtures thereof.
    Type: Application
    Filed: February 28, 2012
    Publication date: August 30, 2012
    Inventors: Frank MONTELEONE, Charles Monteleone
  • Patent number: 8206766
    Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, includes adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.
    Type: Grant
    Filed: March 20, 2006
    Date of Patent: June 26, 2012
    Inventors: Ying Zhang, Xiaoqin Wu, Yu Zhang, Genyi Zhang, Dingding Luo, Yi Dong
  • Publication number: 20120148716
    Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.
    Type: Application
    Filed: February 1, 2012
    Publication date: June 14, 2012
    Applicant: University of Georgia Research Foundation
    Inventors: Michael P. Doyle, Tong Zhao
  • Patent number: 8187652
    Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.
    Type: Grant
    Filed: January 19, 2009
    Date of Patent: May 29, 2012
    Assignee: Ecolab USA Inc.
    Inventors: Victor F. Man, Joshua P. Magnuson
  • Publication number: 20120128839
    Abstract: A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface treatment can reduce microorganism abundance on the surface. The surface-treated intact meat is subsequently ground. Surface-treatment includes, but is not limited to, heating the surface, irradiating the surface with ionizing or non-ionizing radiation, or treating the surface with an antimicrobial chemical. The surface-treatment prevents or reduces infusing microorganisms throughout the ground meat during grinding, resulting in ground meat that is safe for human consumption without being thoroughly cooked. Accordingly, hamburger or other ground meat can be served rare or otherwise undercooked and be safe for human consumption.
    Type: Application
    Filed: November 19, 2010
    Publication date: May 24, 2012
    Inventor: Douglas C. DaPuzzo
  • Patent number: 8178144
    Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.
    Type: Grant
    Filed: December 2, 2005
    Date of Patent: May 15, 2012
    Assignee: SafeFresh Technologies, LLC
    Inventor: Anthony J. M. Garwood
  • Patent number: 8146380
    Abstract: The rocker chiller 10 includes a semi-cylindrical tank 12 filled with heat exchanging liquid and a baffle assembly 18 that rocks back and forth across the bottom wall of the tank. The baffle 26 of the baffle assembly 18 defines baffle openings 29 that are sized and shaped to pass the heat exchanging liquid through the openings in response to the rocking of the baffle, but small enough so that the baffle engages and retards the movement of at least some of the carcasses from moving through the baffle, thereby massaging the carcasses and increasing the moisture retained in the carcasses.
    Type: Grant
    Filed: June 13, 2011
    Date of Patent: April 3, 2012
    Inventors: Terry A. Wright, John P. Shell
  • Publication number: 20120070866
    Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.
    Type: Application
    Filed: November 30, 2011
    Publication date: March 22, 2012
    Applicant: Shanghai Medical Life Science Research Center, Ltd
    Inventors: Jianxin Gu, Xiaojing Yun, Xiaoning Chen, Si Zhang, Junwu Yang, Yihong Wu
  • Patent number: 8128976
    Abstract: The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.
    Type: Grant
    Filed: December 8, 2009
    Date of Patent: March 6, 2012
    Assignee: Ecolab USA Inc.
    Inventors: Victor F. Man, Joshua P. Magnuson, John D. Hilgren
  • Publication number: 20120045541
    Abstract: The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an amount of 0.1 to 10% (w/w), and an additional ingredient as desired; curing the mixture of raw fish surimi, alkali metal lactate and additional ingredient; and, optionally, further processing the cured surimi product. The alkali metal lactate preferably is potassium lactate. The alkali metal lactate improves the texture of the cured seafood surimi product.
    Type: Application
    Filed: March 10, 2010
    Publication date: February 23, 2012
    Applicant: PURAC BIOCHEM B.V.
    Inventors: Harmen Kroon, Shingo Ide, William Joseph Galligan, III, Naohiro Akimoto
  • Publication number: 20120027899
    Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.
    Type: Application
    Filed: July 30, 2010
    Publication date: February 2, 2012
    Inventor: Chris J. Topps