Animal Flesh Patents (Class 426/332)
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Patent number: 6063425Abstract: A method for disinfecting a meat carcass by spray application of an aqueous solution containing from about 0.05-0.12% of a metal chlorite and a sufficient quantity of an acid having a pK.sub.a of from about 2.0-4.4 to adjust the pH of the aqueous solution to about 2.2-4.5 and to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35% by weight of the aqueous solution, the molar ratio of the acid to metal chlorite being at least equal to the first pK.sub.a of the acid multiplied by the grams/liter concentration of metal chlorite in the aqueous solution. In one embodiment, the meat carcass is poultry.Type: GrantFiled: October 9, 1997Date of Patent: May 16, 2000Assignee: Alcide CorporationInventors: Robert D. Kross, G. Kere Kemp
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Patent number: 6063335Abstract: A surface is disinfected with a solution containing a fully or partially neutralized orthophosphate and optionally one or more surfactants. The method provides a safe and effective means of sanitizing surfaces such as cutting boards by removing, reducing or retarding the growth of pathogenic microorganisms without the use of substances that are toxic to humans.Type: GrantFiled: February 20, 1998Date of Patent: May 16, 2000Assignee: Henkel CorporationInventors: Robert S. Pirolo, J. Frederick Hessel
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Patent number: 6039992Abstract: A method of using quaternary ammonium compounds for inhibiting attachment of and removing a broad spectrum of foodborne microbial contamination from food products. The method uses quaternary ammonium compounds for inhibiting attachment of and removing microorganisms such as, Staphylococcus, Campylobacter, Arcobacter, Listeria, Aeromonas, Bacillus, Salmonella, non-toxin-producing Escherichia, and pathogenic toxin-producing Escherichia, such as 0157:H7; fungi, such as Aspergillus flavus and Penicillium chrysogenum; and parasites, such as Entameba histolytica from a broad range of food. The foods that can be treated by this method are meat, seafood, vegetables, and fruit. One of the treatment methods is spraying quaternary ammonium compounds on the food products to prevent broad spectrum foodborne microbial contamination.Type: GrantFiled: April 14, 1997Date of Patent: March 21, 2000Assignee: University of ArkansasInventors: Cesar Compadre, Philip Breen, Hamid Salari, E. Kim Fifer, Danny L. Lattin, Michael Slavik, Yanbin Li, Timothy O'Brien
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Patent number: 6033701Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.Type: GrantFiled: November 25, 1996Date of Patent: March 7, 2000Inventor: Gerald Phillip Hirsch
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Patent number: 6020012Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.Type: GrantFiled: June 5, 1997Date of Patent: February 1, 2000Assignee: Wisconsin Alumni Research FoundationInventors: Robert G. Kauffman, Marion L. Greaser, Edward Pospiech, Ronald L. Russell
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Patent number: 6010729Abstract: Described is a method of sanitizing animal carcasses using an antimicrobial composition. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid.Type: GrantFiled: August 20, 1998Date of Patent: January 4, 2000Assignee: Ecolab Inc.Inventors: Timothy A. Gutzmann, Brian J. Anderson, Pamela J. Reed, Bruce R. Cords, Lawrence A. Grab, Edward H. Richardson
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Patent number: 5997925Abstract: A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.Type: GrantFiled: July 22, 1997Date of Patent: December 7, 1999Assignee: Swift-Eckrich, Inc.Inventors: Clark B. Wilson, Sharon K. Marsh, Kevin J. Finnie, Coralie G. Brooks, Shawn L. Owens
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Patent number: 5989610Abstract: A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the meat in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The display unit can also comprise a dividable portion of meat enclosed in a barrier bag. The atmosphere within the container can be maintained as a high oxygen atmosphere.Type: GrantFiled: July 13, 1998Date of Patent: November 23, 1999Assignee: Hormel Foods CorporationInventor: David C. Ruzek
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Patent number: 5989611Abstract: The invention concerns an agent for enhancing the keeping quality of bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties, a process for the use thereof, and bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties which are preserved according to the process.Type: GrantFiled: October 16, 1997Date of Patent: November 23, 1999Inventors: Heinz Stemmler, Jr., Andreas Stolle, Hans G. Liebich
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Patent number: 5985342Abstract: A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the pork in a packaged unit. The packaged unit can comprise a display unit comprising a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The atmosphere within the container can maintained as a high oxygen atmosphere.Type: GrantFiled: April 17, 1998Date of Patent: November 16, 1999Assignee: Hormel Foods CorporationInventor: David C. Ruzek
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Patent number: 5976593Abstract: A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate microbial growth inhibitor, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and the display unit can be packaged in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.Type: GrantFiled: April 17, 1998Date of Patent: November 2, 1999Assignee: Hormel Foods CorporationInventor: David C. Ruzek
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Patent number: 5939112Abstract: Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali or while injecting the meat with the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali.Type: GrantFiled: December 23, 1997Date of Patent: August 17, 1999Assignee: Kabushiki Kaisha KatayamaInventors: Hiroshi Katayama, Taro Katayama
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Patent number: 5910330Abstract: A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles that are connected to a superheated steam duct and a liquid smoke duct.Type: GrantFiled: July 2, 1997Date of Patent: June 8, 1999Assignee: Germos-Fessmann GmbH & Co. KGInventor: Klaus-Dieter Fessmann
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Patent number: 5900266Abstract: Heat-treated lactic and/or glycolic acid compositions are provided herein which are useful for antimicrobial treatment of surfaces, preferably food surfaces including fruits, vegetables and animal carcasses. These heat-treated lactic and/or glycolic acid compositions have an average molecular weight preferably less than or equal to about 700 D and are mixtures of single molecules of the acid and ester complexes of the acid molecules containing two to no more than about ten molecules per complex. Preferably, these compositions comprise more than about 50 weight percent of the ester complexes, and more preferably about 75 weight percent. Aqueous solutions of these materials and methods for making and using the materials are also provided.Type: GrantFiled: May 29, 1997Date of Patent: May 4, 1999Assignee: The Curators of the University of MissouriInventors: Eugene L. Iannotti, Richard E. Mueller, Zhonglin Jin
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Patent number: 5879732Abstract: Various food processing methods and a food processing system minimize microbial growth while an animal, such as a chicken, is processed into food. During processing, temperature of an animal carcass and atmosphere surrounding the carcass are controlled by spraying gases and a mixture of ozone and water on the carcass, directing the gases through a passage in a wall to cool a processing area, and flowing the gases into atmosphere surrounding the carcass. Preferably, the gases include ozone and cryogenic gases recycled from a cryogenic freezer. The system uses a reduced amount of fresh water by recycling water used during food processing.Type: GrantFiled: September 10, 1996Date of Patent: March 9, 1999Assignee: BOC Group, Inc.Inventors: Louis D. Caracciolo, Jr., Mark Grace, William Kulik
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Patent number: 5869113Abstract: A method for preserving a food product, such as meat, using the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: November 18, 1996Date of Patent: February 9, 1999Assignee: Monfort, Inc.Inventors: Robert Paul Clayton, Rod A. Bowling
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Patent number: 5855940Abstract: A composition and a method of using the composition for removal and prevention of broad spectrum foodborne microbial contamination in meat products. The method uses quaternary ammonium compounds for inhibiting attachment of and removing a broad spectrum of foodborne microbial contamination from poultry and meat products. The method uses quaternary ammonium compounds for inhibiting attachment of and removing Escherichia coli O157:H7 contamination from meat and poultry products. One of the treatment methods is spraying quaternary ammonium compounds on the poultry and meat products to prevent broad spectrum foodborne microbial contamination. The treatment methods can contact the meat products with the quaternary ammonium compounds for less than 10 minutes and still obtain significant reduction of viable foodborne microorganisms.Type: GrantFiled: April 12, 1996Date of Patent: January 5, 1999Assignee: University of ArkansasInventors: Cesar Compadre, Philip Breen, Hamid Salari, E. Kim Fifer, Danny Lattin, Mike Slavik, Yanbin Li
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Patent number: 5834424Abstract: Compositions of lactoferrin, ovotransferrin or serotransferrin in apo or iron-saturated form are provided which have bacterial anti-invasive properties against Streptococcus pyogenes and Staphylococcus aureus. Methods of treatment of epithelial calls and mucosal membranes are described.Type: GrantFiled: September 5, 1997Date of Patent: November 10, 1998Assignee: Gambit International LimitedInventors: Piera Valenti, Giovanni Antonini
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Patent number: 5783242Abstract: A method of treating poultry carcasses to reduce the population of contaminating organisms in preparation for consumption includes treating the poultry carcasses with a disinfectant. Suitable disinfectants include ozone and ozone disssolved in water.Type: GrantFiled: January 27, 1995Date of Patent: July 21, 1998Assignee: MBA Consultant, Inc.Inventor: Fred B. Teague
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Patent number: 5780658Abstract: The process of the invention is directed to the synthesis of cationic type surfactant compounds consisting of natural basic-character amino acids, and any of their homologs, suitably modified for the purpose of obtaining products having specific applications as antimicrobial (biocidal) agents. The process comprises a first step of esterification of an amino acid, and a second step of the condensation of a fatty acid chloride with an esterified amino acid derivative. Nontoxic reaction media and catalysts are used, and a final product free from impurities is obtained. The cost of the process of the invention is reduced from prior art processes due to the use of cheaper starting materials and simpler equipment.Type: GrantFiled: September 10, 1996Date of Patent: July 14, 1998Assignee: Laboratorios Miret, S.A.Inventors: Marta Rosa Infante Martinez-Pardo, Augustin Contijoch Mestres, Pilar Erra Serrabasa
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Patent number: 5780085Abstract: A process for packaging fresh pork and the fresh pork package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate flavor enhancement agent, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film and further packaging one or more display units in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.Type: GrantFiled: October 4, 1996Date of Patent: July 14, 1998Assignee: Hormel Foods CorporationInventor: David C. Ruzek
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Patent number: 5776523Abstract: A method for preserving fish bait comprising supplying fish bait and first immersing the bait in a first aqueous sterilizing solution wherein the concentration of said sterilizing solution which comprises an aqueous solution of formalin and the time of immersion in the solution are adjusted to prevent decay via bacterial action and to increase the hardness of the bait. The bait is then removed from the sterilizing solution and immersed in running water to remove substantially residual sterilizing solution which therein provides a hardened sterilized bait. The hardened and sterilized bait is then placed in a container which contains a sufficient amount of a second aqueous solution which comprises on aqueous to solution of a grain alcohol which prevents further bacterial and/or viral decay and which maintains the fish in a hydrated state for use as a bait product.Type: GrantFiled: December 27, 1996Date of Patent: July 7, 1998Inventor: Herbert R. Axelrod
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Patent number: 5762986Abstract: A method for chemically preserving meat, including raw and semicooked meat, and viscera, at temperatures no higher than 40.degree.-45.degree. C., by inhibiting and delaying the microorganisms growth during meat processing, so that the meat may be packaged under sanitary conditions, while keeping all the organoleptic properties thereof, the method comprising contacting the meat with an aqueous solution containing alkyl esters of p-hydroxybenzoic acid for a time sufficient for eliminating and delaying the growth of microorganisms even in deep locations within muscle fibers and cuts in the meat tissue.Type: GrantFiled: May 13, 1996Date of Patent: June 9, 1998Inventor: Florentino Leopoldo Orquera
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Patent number: 5714188Abstract: A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30.degree. C. to about 45.degree. C.; and then agitating the meat. The agitating step can comprise mixing and tumbling of the meat. The final meat product can be produced by stuffing the meat into a mold and then cooking.Type: GrantFiled: September 12, 1996Date of Patent: February 3, 1998Inventor: Caleb L. Gilchrist
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Patent number: 5700507Abstract: A process for treating animals and/or seafood comprising the step of contacting the animal and/or seafood with a treatment solution containing trialkali metal orthophosphate at a temperature of between about 90.degree. F. and about 200.degree. F. for a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.Type: GrantFiled: May 10, 1996Date of Patent: December 23, 1997Assignee: Rhone-Poulenc Inc.Inventors: Fredric G. Bender, Charles Mostoller, Evelyn Marie Frankovich
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Patent number: 5679391Abstract: A process for manufacturing cooked ham, comprising trimming and cutting pig muscles into pieces, treating the pieces with a high hydrostatic pressure, injecting brine into the pressure treated pieces of pig muscles, tumbling, filling in moulds or casings, cooking and cooling the pig muscles. Cooking yield without negatively affecting the texture is improved.Type: GrantFiled: May 16, 1995Date of Patent: October 21, 1997Assignee: Nestec S.A.Inventors: Veronique Clement, Evin Dilber-Van Griethuysen, Marcel Alexandre Juillerat
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Patent number: 5667829Abstract: A process and apparatus for treating meat products with ultrasonic energy in an ozonated water environment to eradicate harmful pathopens from the surface of the meat products.Type: GrantFiled: May 1, 1996Date of Patent: September 16, 1997Assignee: Medagri, Inc.Inventor: Richard K. Herlig
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Patent number: 5635231Abstract: A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with:(1) a treatment solution comprising trialkali metal orthophosphate; and(2) steamfor a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.Type: GrantFiled: March 19, 1996Date of Patent: June 3, 1997Assignee: Rhone-Poulenc Inc.Inventors: Fredric G. Bender, Walter Frees
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Patent number: 5632676Abstract: A method for sanitizing a fowl that has been defeathered and eviscerated by contacting the fowl with peracetic acid solution containing from 100 to 2000 ppm peracetic acid. Completely contacting the fowl with peracetic acid solution effectively reduces the bacterial level found on the fowl to a level that will not produce disease in human beings.Type: GrantFiled: October 12, 1993Date of Patent: May 27, 1997Assignee: FMC CorporationInventors: Lisa M. Kurschner, George M. Diken
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Patent number: 5607713Abstract: The invention is a process for treating fresh meat and for enhancing its durability which comprises contacting a meat surface with powdery saccharose and draining an extract formed. During the process dehydration of meat takes place and also organic acids and PCB compounds, if they are present, are partly eliminated therefrom. Various kinds of meat can be treated in this way, such as beef or salmon.Type: GrantFiled: April 17, 1995Date of Patent: March 4, 1997Inventor: Harald M. Berge
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Patent number: 5576035Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.Type: GrantFiled: September 29, 1994Date of Patent: November 19, 1996Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert P. Clayton
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Patent number: 5573799Abstract: The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.Type: GrantFiled: January 12, 1995Date of Patent: November 12, 1996Assignee: Nestec S.A.Inventors: Dominique Villot, Christer Zander
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Patent number: 5549920Abstract: A method is disclosed which inactivates protease enzyme in fish, such as arrowtooth flounder, having this enzyme in a portion thereof. In the process, the fish are minced and then subsequently mixed with a starchy and/or proteinaceous material to form a mixture which is then subjected to high-temperature, short-time processing in a screw extruder containing a reaction zone. Also disclosed is the resulting food product resulting from this process.Type: GrantFiled: December 22, 1994Date of Patent: August 27, 1996Assignee: University of AlaskaInventor: Gour S. Choudhury
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Patent number: 5547688Abstract: 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: GrantFiled: May 15, 1995Date of Patent: August 20, 1996Assignee: RTA Associates, Inc.Inventor: Toru Tokoro
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Patent number: 5543169Abstract: Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.Type: GrantFiled: May 12, 1994Date of Patent: August 6, 1996Assignee: Nestec S.A.Inventors: Ladislas Colarow, Ernesto Dalan, Andrej Kusy
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Patent number: 5540942Abstract: 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: GrantFiled: December 8, 1994Date of Patent: July 30, 1996Assignee: RTA Associates, Inc.Inventor: Toru Tokoro
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Patent number: 5512309Abstract: Increased shelf-life is obtained by treating poultry carcasses with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate, prior to chilling.Type: GrantFiled: January 30, 1995Date of Patent: April 30, 1996Assignee: Rhone-Poulenc Inc.Inventors: Fredric G. Bender, James T. Elfstrum, William E. Swartz
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Patent number: 5490992Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.Type: GrantFiled: March 22, 1995Date of Patent: February 13, 1996Assignee: Minnesota Mining and Manufacturing CompanyInventors: Jeffrey F. Andrews, Janet F. Munson
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Patent number: 5460833Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.Type: GrantFiled: March 22, 1995Date of Patent: October 24, 1995Assignee: Minnesota Mining and Manufacturing CompanyInventors: Jeffrey F. Andrews, Janet F. Munson
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Patent number: 5458909Abstract: Sodium phosphate emulsifying agents can be prepared by contacting a liquid sodium phosphate with an effective amount of a source of alkalinity to give a liquid phosphate composition with a predetermined ratio of disodium phosphate and trisodium phosphate emulsifying agents. The liquid phosphate composition can then be combined with a food product precursor to produce a processed food product.Type: GrantFiled: October 5, 1994Date of Patent: October 17, 1995Assignee: Hawkins Chemcial, Inc.Inventor: John R. Sevenich
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Patent number: 5436017Abstract: A method of inhibiting bacterial growth in meat in which sodium citrate buffered with citric acid is introduced into the meat to a sodium citrate content of 1 to 7%, and preferably about 1 to 1.3%.Type: GrantFiled: February 1, 1994Date of Patent: July 25, 1995Assignees: WTI Inc., Myac Fleischtechnologie GmbHInventors: Wolfgang Ludwig, Siddik Iyimen
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Patent number: 5389390Abstract: A process for removal of bacteria such as Salmonella from fresh poultry and other meats involves contact of the carcass or carcass pieces with an aqueous solution preferably containing about 0.001% to about 0.2% by weight of a metal chlorite and sufficient acid to adjust the pH of the solution from about 2.2 to about 4.5, to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35% by weight of the total amount of chlorite ion concentration in the solution, and to minimize chlorine dioxide generation and associated discoloration of the meat. Preferred acids are selected such that, when mixed into a 0.1% by weight sodium chlorite solution to adjust the pH to about 2.95 and held for 30 minutes at about 25.degree. C., no more than about 2 ppm chlorine dioxide are generated. In some embodiments, preferred acids are strong inorganic acids such as phosphoric, hydrochloric or sulfuric acid.Type: GrantFiled: July 19, 1993Date of Patent: February 14, 1995Inventor: Robert D. Kross
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Patent number: 5374433Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with euhygienic bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.Type: GrantFiled: November 20, 1991Date of Patent: December 20, 1994Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert P. Clayton
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Patent number: 5356645Abstract: Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then placed in a microwavable container. When cooked in a microwave oven, the pork skin pellets puff to produce a pleasant tasting crispy pork skin snack food.Type: GrantFiled: October 7, 1993Date of Patent: October 18, 1994Assignee: Pelcer, S.A.Inventor: Ramon A. Del Villar
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Patent number: 5354568Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, E. coli, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.Type: GrantFiled: September 27, 1993Date of Patent: October 11, 1994Assignee: Rhone-Poulenc Specialty Chemicals Co.Inventors: Fredric G. Bender, James L. Wild
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Patent number: 5346705Abstract: Bait for use in trapping lobsters and crabs and method of making the same require that fish wastes, including meat, skin and bones be ground to produce particles in the one half inch size range. While the ground particles are predominantly in that size range, a minor percentage of oversized and undersized particles are also produced. The undersized particles are in the approximate range of three eighths inches while the approximate size of the oversized particles is three fourths inches. The ground particles are thoroughly mixed with rock salt in amounts sufficient for their preservation for a suitable shelf life and to expose the particles to the air. The coagulating mixture is then packaged in containers which are porous at least when wet and the packaged baits are ready to use when the mixture has solidified.Type: GrantFiled: April 9, 1993Date of Patent: September 13, 1994Inventor: David S. Wirkala
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Patent number: 5302406Abstract: A method of inhibiting bacterial growth in meat wherein a citrate salt, preferably sodium citrate, is introduced into the meat to a sodium citrate content of 1 to 7% and preferably about 1 to 1.3%.Type: GrantFiled: December 1, 1992Date of Patent: April 12, 1994Assignees: WTI, Inc., MYAC Fleischtechnologie GmbHInventors: Wolfgang Ludwig, Siddik Iyimen
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Patent number: 5283073Abstract: Salmonella, campylobacter and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution having an alkaline pH and containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.Type: GrantFiled: August 31, 1992Date of Patent: February 1, 1994Assignee: Rhone-Poulenc Specialty Chemicals Co.Inventors: Fredric G. Bender, Eugene Brotsky
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Patent number: 5262186Abstract: Fish or shellfish is treated with an alkali metal orthophosphate to reduce, remove, retard or control bacteria without causing organoleptic depreciation.Type: GrantFiled: March 19, 1993Date of Patent: November 16, 1993Assignee: Rhone Poulenc Specialty Chemicals Co.Inventors: Fredric G. Bender, Eugene Brotsky
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Patent number: 5219603Abstract: A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.Type: GrantFiled: June 23, 1992Date of Patent: June 15, 1993Assignee: Quest International Flavors and Food Ingredients Company a divison of Indopco, Inc.Inventors: Donald P. Boudreaux, Mark A. Matrozza