Poultry Patents (Class 426/644)
  • Patent number: 9629373
    Abstract: A method of processing a jumbo tender of a meat tender or poultry breast into strips having a desired weight and thickness with minimal losses requires two diagonal cuts across and through the jumbo to yield three portions which are substantially the same in weight and thickness.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: April 25, 2017
    Assignee: MAS Marketing Holding Company, LLC
    Inventors: Mike Ensley, Andres Garcia, Gordon Tatro, Michael Sheets, Mark Sosebee
  • Patent number: 9150439
    Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.
    Type: Grant
    Filed: August 25, 2014
    Date of Patent: October 6, 2015
    Assignee: Zeco, Inc.
    Inventors: Jonathon R. Bullard, Robert C. Bullard, Battle Glascock
  • Publication number: 20150132439
    Abstract: The invention relates to a pet food, in particular to a novel branded pet food. The pet food is prepared by the following steps: finishing a fresh meat raw material; chopping the finished meat raw material into meat paste; uniformly mixing all ingredients and the meat paste raw material in sequence to serve as an initial material; forming the initial material manually or with a forming machine; steaming in a boiled water state; cooling and then coating in prepared feed liquor; drying until the moisture content is 22+/?2 percent; branding on the upper surfaces or on the upper and lower surfaces; cutting into products of a certain shape to obtain the novel branded pet food.
    Type: Application
    Filed: April 9, 2014
    Publication date: May 14, 2015
    Inventor: Hua QIN
  • Patent number: 9023416
    Abstract: The instant invention is the storage of Type II collagen containing tissue in carbonated water. Such Type II collagen is useful for alleviating the symptoms of arthritis in mammals as well as the treatment of arthritis in mammals. Such Type II collagen is also useful for the prevention of arthritis in mammals. The instant invention is also a method for the preparation of a nutritional supplement that includes the steps of: (a) separating water-insoluble undenatured Type II collagen containing animal tissue from animal tissue not containing Type II collagen; (b) subdividing and sterilizing said tissue under conditions which do not change the original structure of the Type II collagen to produce a subdivided and sterilized product; (c) packaging the subdivided and sterilized product in carbonated water.
    Type: Grant
    Filed: January 23, 2013
    Date of Patent: May 5, 2015
    Assignee: Cartilast II LLC
    Inventor: Eugene R. Moore
  • Publication number: 20150072064
    Abstract: The present invention relates to methods for transfecting cells. In particular, the present invention relates to methods of transfecting primordial germ cells in avians, and to methods of breeding avians with modified traits.
    Type: Application
    Filed: April 19, 2013
    Publication date: March 12, 2015
    Inventor: Scott Geoffrey Tyack
  • Patent number: 8973490
    Abstract: A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from the bottom surface, and a plurality of fasteners formed on the bottom surface. The plurality of fasteners are sized and arranged to correspond with a sizing and arrangement of a subset of the perforations. The detachable cylinder is optionally secured to the pan by coupling the fasteners to the subset of perforations and by rotating the detachable cylinder in a first direction to move the fasteners into a locked position. The detachable cylinder is optionally disengaged from the pan by rotating the detachable cylinder in a second direction to move the fasteners into an unlocked position.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: March 10, 2015
    Assignee: Columbia Insurance Company
    Inventors: Roland Sudmalis, James C. Hand, Brian Saarnio, Jill Zmrhal, Nigel Wang
  • Publication number: 20150037487
    Abstract: The invention provides methods for making a comestible compositions by producing a mixture comprising from about 20 to about 60% feather, from about 30 to about 65% polyol and from about 0.1 to about 3% feather degradation agent; and heating the mixture to a temperature of from about 120 to about 240° C. under a pressure of from, about 200 to about 1000 psi for a period of from about 2 to about 10 minutes. The invention also provides comestible compositions produced by the methods.
    Type: Application
    Filed: August 1, 2013
    Publication date: February 5, 2015
    Applicant: Nestec SA
    Inventors: Annie Watelain, Thierry Lavallard, Paulo A Fernandes
  • Publication number: 20150017285
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: September 26, 2014
    Publication date: January 15, 2015
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Patent number: 8911812
    Abstract: According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.
    Type: Grant
    Filed: February 21, 2011
    Date of Patent: December 16, 2014
    Inventor: Eduardo C. Suarez—Mason
  • Publication number: 20140272008
    Abstract: Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: George Wilson
  • Publication number: 20140272071
    Abstract: Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: JAMES MICHAEL WILMOTT, MICHAEL ALAN ROSS
  • Publication number: 20140255553
    Abstract: An edible pet chew has a member of meat based material. As a first aspect of present invention, the edible pet chew has a chewy sheet of meat based material. As another aspect, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. As another aspect, the edible pet chew has a THREE-DIMENSIONAL-SHAPE meat based material member and additionally an edible material member wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a THREE-DIMENSIONAL-SHAPE meat based material member wrapped therein. Other aspects of present invention provide a method for making the edible pet chew with the essential member of meat based material chewy sheet member or THREE-DIMENSIONAL-SHAPE member.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 11, 2014
    Applicant: Shanghai Sunlight Electronic Weighting Apparatus Co., Ltd.
    Inventor: Guangqiang Xu
  • Publication number: 20140255588
    Abstract: The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.
    Type: Application
    Filed: September 28, 2012
    Publication date: September 11, 2014
    Applicant: DIL German Institute of Food Technologies
    Inventors: Fritz Kortschack, Volker Heinz, Bajo Bajovic
  • Publication number: 20140170297
    Abstract: The method disclosed herein comprises creation of an enzymatic digest medium containing feathers which may be rendered with a meat material to form a product, or may be dried after digestion has reached a desired level and then mixed with a rendered material. The composition disclosed herein comprises a product which, whether used as animal feed or as an additive or flavor to animal feed, provides a product having at least one of an improved amino acid profile, improved digestibility and more desirable levels of protein, lysine, and ash compared to the same amount of a carrier 22 meat with which it is mixed.
    Type: Application
    Filed: December 14, 2012
    Publication date: June 19, 2014
    Inventors: Don Scott Darling, Jonathan Scott Darling, Greg Drollinger, Scott Clawson
  • Publication number: 20140170268
    Abstract: The present application relates to a chunky product suitable for mixing in or as the sole component of animal food compositions, which comprises, in percent by weight based on the total weight of the chunky product: meat and/or animal by-products 10-55% by weight, further proteins 5-50% by weight, at least one water-binding component 0.5-15% by weight, optionally added water 10-30% by weight, wherein the chunky product comprises at least one phase in which all the proteins are present in substantially denatured form.
    Type: Application
    Filed: November 24, 2011
    Publication date: June 19, 2014
    Applicant: MARS INCORPORATED
    Inventors: Carsten Graeber, Jeanne Wiedenhoff, Thierry Six
  • Patent number: 8741374
    Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.
    Type: Grant
    Filed: August 27, 2012
    Date of Patent: June 3, 2014
    Inventor: Kristy R. Mikula
  • Publication number: 20140141150
    Abstract: The present invention provides method and ingredients to prepare collard greens in 10 minutes. First bring approximately three cups of water to a boil in a large pot. Then adds approximately one eighth cup of oil along with a package of seasoning mix. Next, the cook adds approximately two pounds or three bunches of cut collard greens to the boiling water. The cook stirs the greens continuously for approximately ten minutes and then places the cooked greens in a serving dish or bowl.
    Type: Application
    Filed: September 23, 2013
    Publication date: May 22, 2014
    Inventor: Carolyn Williams Stallowrth
  • Publication number: 20140087018
    Abstract: A ready to eat blood patties, blood balls, and blood burgers comestible having ingredients combined in proportions substantially including: coagulated animal blood; and at least one seasoning. The animal blood is cooled in a refrigerator once the animal blood is drawn from the animal to coagulate the animal blood. The animal blood, once coagulated in the refrigerator is cut into desired different shapes and sizes of the blood patties, the blood balls, and the blood burgers comestible. The ready to eat blood patties, blood balls, and blood burgers comestible is prepared by intermixing the animal blood, and the seasonings, when prepared and are cooked, the blood patties, the blood balls, and the blood burgers comestible being high in nutrition, including iron, low in animal fats and suitable for readily consuming.
    Type: Application
    Filed: April 16, 2013
    Publication date: March 27, 2014
    Inventor: Alice Chang
  • Publication number: 20140044838
    Abstract: An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet.
    Type: Application
    Filed: October 21, 2013
    Publication date: February 13, 2014
    Inventor: Guangqiang Xu
  • Publication number: 20140037829
    Abstract: A method of dry aging meat includes covering an exposed portion of the meat with at least one layer of fat and/or bone that is separate from the meat and maintaining the layer of fat and/or bone on the exposed portion of meat for sufficient time and at a temperature, humidity, and airflow to permit the meat to dry age. A primal cut of meat or a sub-primal cut of meat may be dry aged. Boneless or bone-in meat may be dry aged.
    Type: Application
    Filed: February 25, 2013
    Publication date: February 6, 2014
    Inventor: Stanley Lobel
  • Publication number: 20140030392
    Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.
    Type: Application
    Filed: October 7, 2013
    Publication date: January 30, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. TOPPS
  • Publication number: 20130330462
    Abstract: Chlorellies are pet treats made with the finest all-natural ingredients including our featured main ingredient, the super-algae Chlorella, a virtual storehouse of concentrated nutrients. The nutritional analysis is so impressive that it is purported to contain everything needed to support life on Earth. Another remarkable nutritional quality of this algae is the 50-60 percent protein content including all the amino acids and high lysine content for optimum health. As an all-vegetable source, Chlorella also provides impressive amounts of Beta Carotene, Vitamins C, E, K and the full range of B-Vitamins. The minerals in Chlorella include calcium, iron, phosphorus, potassium, magnesium and trace amounts of manganese, iodine and zinc. Our recipe is a special blend of human-consumption-grade ingredients as well as glucosamine and chondroitin to promote hip and joint health. Other ingredients include wheat flour, egg, whole chicken, carrots and the natural preservative potassium sorbate.
    Type: Application
    Filed: June 8, 2012
    Publication date: December 12, 2013
    Inventors: Gaytha Shores, John Buddy Shores
  • Patent number: 8591983
    Abstract: To increase the efficiency of utilizing protein, lipid and starch by ruminants, feed and urea-formaldehyde polymer are mixed in quantities suitable for a crosslinking reaction. The mixture is heated at a temperature, moisture content and time sufficient to covalently bond the urea-formaldehyde polymer with the proteins and starches to thereby protect the proteins, starches and contained lipids from degradation by rumen microbes.
    Type: Grant
    Filed: December 21, 2006
    Date of Patent: November 26, 2013
    Assignee: Lignotech USA, Inc.
    Inventors: Stuart E. Lebo, Jr., Thomas S. Winowiski
  • Publication number: 20130309393
    Abstract: The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dray ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers.
    Type: Application
    Filed: October 24, 2012
    Publication date: November 21, 2013
    Inventor: DANIEL T. FILLMORE
  • 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
  • Publication number: 20130243932
    Abstract: A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product.
    Type: Application
    Filed: November 30, 2011
    Publication date: September 19, 2013
    Applicant: CARGILL INCORPORATED
    Inventors: Ann Waylan Brackenridge, Thomas Richard Katen, Joseph L. Klemaszewski, Donald Andrew Moss
  • Publication number: 20130243915
    Abstract: An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a temperature of a surface of the food product to provide a frozen crust at said surface to retain the ingredients in the food product and adapt the food product to retain deformation to a select shape; and a press excluding a cutter disposed downstream of the impingement freezer for pressing the food product to the select shape, wherein the frozen crust retains the select shape of and the ingredients in the food product. A method for processing the food product is also provided.
    Type: Application
    Filed: September 13, 2012
    Publication date: September 19, 2013
    Inventors: Ralph C. Obert, John Christopher Kline, Simon Shamoun
  • Patent number: 8529976
    Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
    Type: Grant
    Filed: May 16, 2007
    Date of Patent: September 10, 2013
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Eduardo Godinez, Izumi Mueller, Mac W. Orcutt, Patricia A. Altemueller
  • Publication number: 20130224367
    Abstract: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating.
    Type: Application
    Filed: November 1, 2011
    Publication date: August 29, 2013
    Applicant: NIPPON SUISAN KAISHA, LTD.
    Inventors: Bunji Yoshitomi, Tomonori Hashidate, Ken Mizuki
  • Publication number: 20130224368
    Abstract: The present invention provides a food article and methods and systems of making the same.
    Type: Application
    Filed: April 12, 2013
    Publication date: August 29, 2013
    Inventor: Xianmin GUAN
  • Publication number: 20130216691
    Abstract: A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from the bottom surface, and a plurality of fasteners formed on the bottom surface. The plurality of fasteners are sized and arranged to correspond with a sizing and arrangement of a subset of the perforations. The detachable cylinder is optionally secured to the pan by coupling the fasteners to the subset of perforations and by rotating the detachable cylinder in a first direction to move the fasteners into a locked position. The detachable cylinder is optionally disengaged from the pan by rotating the detachable cylinder in a second direction to move the fasteners into an unlocked position.
    Type: Application
    Filed: March 29, 2012
    Publication date: August 22, 2013
    Applicant: Columbia Insurance Company
    Inventors: Roland Sudmalis, James C. Hand, Brian Saarnio, Jill Zmrhal, Nigel Wang
  • Patent number: 8507026
    Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: August 13, 2013
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20130142935
    Abstract: Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The pizza crusts resemble traditional pizza crusts in both appearance and taste.
    Type: Application
    Filed: December 2, 2012
    Publication date: June 6, 2013
    Inventor: MOHAMED ELHOSINY ALY
  • Publication number: 20130071528
    Abstract: A raw bone product including ground raw bone compressed into a mass, wherein the ground raw bone has been subjected to a hydrostatic pressure of at least 4000 atm for a predetermined amount of time, and wherein the mass is maintained at a temperature of at most 40° F.
    Type: Application
    Filed: August 20, 2012
    Publication date: March 21, 2013
    Inventor: William M. Sherk, JR.
  • Publication number: 20130071544
    Abstract: The systems and methods described herein relate generally to food processing, and more specifically to commercial processes for preparing foods. A homogeneous liquid seasoning salt composition described herein comprises a diluent, either or both water and oil, salt in concentration range of 1.5%-25% wt, at least one binder, seasoning, and flavoring collectively in concentration range of 1.5%-40% wt, the composition of which is useful as a low cost flavoring for food products while simultaneously providing and/or enhancing juiciness for comestibles. The process for seasoning and preparing of foods described herein comprises the steps of providing a food product seasoned with a liquid seasoning composition, providing a food conveyor to convey the food product through the various steps of the process wherein the food product is seasoned with a liquid salt blend, cooking the food product; and chilling the food product.
    Type: Application
    Filed: September 16, 2011
    Publication date: March 21, 2013
    Inventor: Ruben E. Alexander
  • Publication number: 20130052316
    Abstract: A method for preparing a crunchy snack-type meat food product, the method includes the steps of cutting pieces of muscle into meat strips, cutting in the direction of the muscle fibers of the muscle pieces; pressing the meat strips together in parallel into a mold; freezing the meat strips in the mold to form a frozen block of meat strips; removing the frozen block of meat strips from the mold; slicing the frozen block transversely to the muscle fibers, thereby obtaining sheets or slices of meat; and dehydrating and cooking same.
    Type: Application
    Filed: April 15, 2011
    Publication date: February 28, 2013
    Applicant: INTERNATIONAL FOODS SALTILLO, S. DE R. L. DE C. V.
    Inventors: Carlos Avilés Rodríguez, Jorge Avilés Rodríguez
  • Publication number: 20120308487
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: May 31, 2012
    Publication date: December 6, 2012
    Applicant: ICL Performance Products LP
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Publication number: 20120308684
    Abstract: An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.
    Type: Application
    Filed: January 24, 2011
    Publication date: December 6, 2012
    Applicant: EN OTSUKA PHARMACEUTICAL CO., LTD.
    Inventor: Ryo Takei
  • Patent number: 8323708
    Abstract: The present disclosure provides for improved poultry products and methods of producing such poultry products by incorporating healthy lipids containing stearidonic acid into animal feed products. Furthermore, the present disclosure provides methods for producing said products. In one embodiment of the disclosure, a poultry animal may be fed feed comprising a transgenic plant product. In other embodiments of the disclosure, poultry white meat and dark meat products comprising SDA, EPA, DPA, and DHA are disclosed. In further embodiments of the disclosure, poultry eggs comprising SDA, EPA, DHA, and DPA are disclosed.
    Type: Grant
    Filed: March 16, 2009
    Date of Patent: December 4, 2012
    Assignee: Monsanto Technology LLC
    Inventors: Gary F. Hartnell, Virginia M. Ursin
  • Publication number: 20120301577
    Abstract: A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.
    Type: Application
    Filed: April 16, 2010
    Publication date: November 29, 2012
    Inventors: Robert Ty Baublits, Jason Thomas Sawyer
  • Publication number: 20120288613
    Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.
    Type: Application
    Filed: June 11, 2012
    Publication date: November 15, 2012
    Inventors: James E. Mauer, Benedict DiGerlando
  • Patent number: 8293298
    Abstract: Method and device for treating meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are mounted on product holders and conveyed an additive-adding device that treats the meat products with an additive. Thereafter, the meat products are further conveyed to a massaging device that massages the meat products.
    Type: Grant
    Filed: October 7, 2009
    Date of Patent: October 23, 2012
    Assignee: Marel Stork Poultry Processing B.V.
    Inventors: Maurice Eduardus Theodorus Van Esbroeck, Henricus Franciscus Jacobus Maria Van Der Eerden, Adrianus Josephes Van Den Nieuwelaar
  • Publication number: 20120237648
    Abstract: Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces.
    Type: Application
    Filed: February 22, 2012
    Publication date: September 20, 2012
    Inventor: Oscar Ortiz
  • Publication number: 20120225184
    Abstract: A method and apparatus for harvesting of backmeat of a carcass or carcass part of slaughtered poultry in connection with a process of filleting of the carcass or carcass part is provided. The method can include scraping the backmeat loose from the carcass or carcass part whereby a connection is maintained with fillets of the carcass or carcass part. Prior to the filleting of the carcass or carcass part a neck portion of a backbone of the carcass or carcass parts is fixed in position, whereby thereafter the backmeat is scraped loose from the carcass or carcass part.
    Type: Application
    Filed: February 28, 2012
    Publication date: September 6, 2012
    Applicant: MEYN FOOD PROCESSING TECHNOLOGY B.V.
    Inventors: Pieter Willem VONK, Ferdinand Allard DE VOS
  • Publication number: 20120171331
    Abstract: The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group of edible oils component, fiber component, water component, and other components that can add additional dietary benefits.
    Type: Application
    Filed: January 4, 2012
    Publication date: July 5, 2012
    Inventors: GARY ERVIN, Erin Ervin
  • Publication number: 20120094002
    Abstract: The invention relates to a method and installation for stunning poultry, such as chicken, turkey, duck and quail, comprising the steps of: i) suspending the poultry with the poultry head down; ii) positioning the suspended poultry head; and iii) stunning the poultry via the suspended and positioned poultry head, and to obtainable debleeded poultry.
    Type: Application
    Filed: May 20, 2010
    Publication date: April 19, 2012
    Applicant: TOPKIP B.V.
    Inventors: Wim Van Stuijvenberg, Martin Mouthaan, Richard De Rijcke, Twan Van Bijnen
  • Publication number: 20120082767
    Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
    Type: Application
    Filed: September 12, 2011
    Publication date: April 5, 2012
    Inventors: Wayne S. Saunders, Stephen D. Kelleher, Peter G. Williamson, William R. Fielding
  • Publication number: 20120082762
    Abstract: Pet treats and methods of manufacturing pet treats comprising unprocessed meats are disclosed. The unprocessed meats are not extruded, ground, emulsified, liquefied, partially liquefied, or made into a powder. The unprocessed meats may be combined with natural and/or un-natural binding agents and may also be combined with natural and/or un-natural preservatives. The combination may be formed into shapes in which the pieces, bits, and/or parts of the unprocessed meat may, or may not, be visible within the production product, yet contained within.
    Type: Application
    Filed: August 2, 2011
    Publication date: April 5, 2012
    Applicant: GlobalOne Pet Products, Inc.
    Inventors: Brett Weinberg, Lucas Saxe
  • Patent number: 8137732
    Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: March 20, 2012
    Assignee: All-Clad Metalcrafters LLC
    Inventor: William A. Groll
  • Publication number: 20120055417
    Abstract: This invention describes a collagen fiber reconstituted rawhide useful in the production of pet chews, and a method for making the same. Beginning materials include animal skins with hair, depilated limed splits and leftovers from the manufacture of rawhide pet chews. The materials are pretreated, ground, subjected to acid treatment to swell and separate the collagen fibers that comprise the animal hide, further ground into pulp, vacuum filtered, mixed with a dehydration agent that chemically shrinks the expanded fibers, drained, formed and dried into sheet and finally exposed to a cross-linking agent to increase the adhesive strength of the end product. Edible materials, including meats, may be added to the solution prior to draining, to enhance the nutritional value and palatability of the final product, and the reconstituted rawhide sheets may be bleached for appearance.
    Type: Application
    Filed: July 18, 2011
    Publication date: March 8, 2012
    Applicant: WENZHOU PEIDI PET PRODUCTS CO., LTD.
    Inventors: Zhi Wen Ding, Zhen Biao Chen, Zhen Lu Chen