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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Animal Derived Material Is An Ingredient Other Than Extract Or Protein Animal Derived Material Is An Ingredient Other Than Extract Or ProteinAnimal Derived Material Is An Ingredient Other Than Extract Or Protein patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172575 - Nutritious edible compositions having zero digestible carbohydrates and high proteins and processes for making same A nutritious, high protein, zero carbohydrate pasta or bread is formed by combining animal protein with a binder, wherein the binder comprises substantially no digestible carbohydrates. A preferred composition comprises fish protein combined with guar gum. In an embodiment, odor, taste, texture, and color modifying ingredients are added, including for ... 07/12/07 - 20070160742 - Methods and materials for inhibiting the development of warmed-over flavor in meat A method of preparing a pre-cooked meat product having reduced warmed-over flavor on reheating includes mixing into the meat, prior to cooking, a composition comprising an MDA-suppressing composition, so that the MDA-suppressing substance is brought into substantial contact with meat lipids. The MDA-suppressing substance is a composition prepared by cooking ... 06/07/07 - 20070128337 - Animal by-product pet treat The present invention relates to a moist pet treat and a method of making the pet treat. More particularly, the invention relates to a moist pet treat comprising an animal by-product selected from the group consisting of a snout, ear, lung, heart, brain, cartilage, organ tissue, muscle tissue, and bone ... 05/17/07 - 20070110882 - Method and system for preparing a jerky food product A method and apparatus for preparing a jerky food product. The method comprises: (a) preparing a raw meat to obtain a moldable meat dough; (b) contacting at least a portion of the meat dough with a jerky mold apparatus having a pre-determined geometric configuration, wherein a plurality of sectors are ... 04/26/07 - 20070092630 - Cross-linkable soy protein compositions and emulsified meat products including the same Cross-linkable soy protein compositions and emulsified meat products including cross-linked soy protein compositions prepared from the cross-linkable soy protein compositions are disclosed. Specifically, the cross-linkable soy protein compositions comprise a soy protein product and a cross-linking compound. Once cross-linked, the cross-linkable soy protein compositions form cross-linked soy protein compositions that ... 03/29/07 - 20070071877 - Novel frankfurter configuration A frankfurter has a non-circular cross-section which may be triangular, square or rectangular. In the event that the frankfurter is improperly swallowed, air spaces are formed between the straight walls of the frankfurter and the circular wall of the esophagus. The air spaces allow the passage of air thereby preventing ... 12/28/06 - 20060292285 - Method of providing a protein-rich composition for a canine A method for delivering a protein-rich, chip-like treat to a canine. A protein rich chip is, in one embodiment, baked from a plurality of ingredients that includes salmon and/or cod as the protein-source. Additional ingredients, which are preferably organic, may include whole wheat flour, brown rice flour, tomato paste, canola ... 12/21/06 - 20060286273 - Method of forming a reconstituted meat product A method of reconstituting trims of meat into a finished meat product includes the steps of randomly placing the meat trims into a freezing container and cooling and freezing the assembled meat trims to form a block of frozen assembled meat trims, the block of frozen assembled meat trims being ... 10/05/06 - 20060222752 - Crisp meat-based food snacks Meat-based food products and methods and systems for making such products are described herein. One embodiment is directed toward a method of making a meat-based food product that includes forming meat into a bulk form, heating the bulk form, and slicing the heated bulk form into a plurality of slices. ... 06/29/06 - 20060141123 - Process for treating meat Process for producing a treated meat product for storage or consumption. The meat is treated with sugar in the form of granules or powder. Then the meat is placed in an airtight container which is evacuated. The negative pressure is in the interval of 330-530 bar. The container is stored ... 01/19/06 - 20060013938 - Method of cooking meat, fowl, or seafood using oil contained therein, and a plate of chicken prepared using the method Provided are a method of cooking a raw meat, such as meat, fowl, or seafood, using oil contained therein to lower fat, calory, and cholesterol contents and a plate of chicken prepared using the method, the plate of chicken having low fat, calory, and cholesterol contents. The plate of chicken ... 12/29/05 - 20050287284 - Processed meats comprising dietary fiber gel According to the present invention, fat and caloric content of processed meats can be reduced by the replacement of a portion fat content normally found in processed meats with an equal amount of dietary fiber. The result is that fat and caloric content of processed meats can be manipulated with ... 12/08/05 - 20050271792 - Method of making braided meat product and food product made in accordance with the method A method of making a braided meat product from a generally elongated, boneless cut of meat includes the steps of: cutting the elongated boneless meat cut lengthwise into at least two and preferably three generally equal sized elongated boneless meat strips; and braiding the meat strips with each other to ... 12/01/05 - 20050266146 - Method for producing a jerked meat rawhide chew toy A method for producing a jerked meat rawhide chew toys has acts of providing rawhide chew toys, preparing meat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew toys are coated with meat ... 12/01/05 - 20050266145 - Washed deboned meat having high protein recovery Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in ... 10/13/05 - 20050226989 - Treating meat from dark-cutting carcasses using an acidification process A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, ... 10/06/05 - 20050220974 - Boneless spiral sliced meat product and method of slicing the same A meat product is spirally sliced around an axis through the meat created by the insertion of a temporary support member through the meat. The meat is mounted in meat slicing apparatus which rotates the meat. A slicer blade is introduced into the meat in a plane substantially perpendicular to ... 09/01/05 - 20050191403 - Palliative treatment for gluten intolerance Use of one or more peptidase enzymes in the manufacture of a medicament for treatment of gluten intolerance, wherein one or more peptidase enzymes are capable of enzymatic digestion of gluten peptide residues. ... 09/01/05 - 20050191402 - Method and device for the production of mincemeat steaks provided with a filling The invention consists in forming a continuous stuffed mincemeat vein (V) by producing a continuous lower layer of mince meat (C1), placing the filling (G) on said layer (C1), producing an continuous upper layer of mince meat (C2) covering the lower layer (C1) and the filling (G), then cutting the ... 09/01/05 - 20050191401 - Tenderization of meat Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about ... 08/18/05 - 20050181111 - Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese Preparation method for meat-based products with the direct incorporation of olive oil and the addition of the feta type cheese, which involves the following stages: (a) mixing of fat-free meat with water, salt, preservatives and auxiliary salts (b) addition of olive oil and mixing (c) addition of feta pieces and ... 08/04/05 - 20050170066 - Process of making a bacon-like meat product of reduced fat content A meat product of controlled lean meat content that preferably takes the form of and may be a substitute for bacon or similar sliced meat products. The lean meat product is produced by grounding approximately 40% of the total meat product through a fine ground aperture plate. The fine ground ... 07/28/05 - 20050163912 - Method for making beef jerky A method and process for producing a new type of beef jerky having a unique and distinctive aroma and flavor includes marinating the thinly sliced jerky strips with ingredients that include soy sauce, teriyaki sauce, Worcestershire sauce, mesquite liquid smoke and salt for up to two hours thereby producing aromatic ... ### FreshPatents.com Support |