| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | PERACETIC ACID COMPOSITION | US15168630 | 2016-05-31 | US20160345576A1 | 2016-12-01 | John M. Rovison; Donald Lapham; Shibu Abraham; Mary Homan |
| The invention relates to anti-microbial compositons useful against a wide range of microoganisms undesirable on a wide variety of materials, including food, food contact and non-food contact surfaces, and surfaces in industrial, recreational, health care, and other institutional environments. More particularly, the anit-microbial compositions comprise peracetic acid in combination with a)citric acid or a salt and b) salicyclic acid or a slat in aqueous solution. | ||||||
| 182 | COMPOSITION AND METHODS TO CONTROL THE OUTGROWTH OF PATHOGENS AND SPOILAGE MICROORGANISMS IN HIGH MOISTURE AND LOW SODIUM SYSTEMS | US15097922 | 2016-04-13 | US20160302456A1 | 2016-10-20 | Amara Venkata Sunil Perumalla; Vivien Sheehan; Renetta Cooper; Beth Jones |
| The invention describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in high moisture (65-80% by weight) and low salt (<2.0% by weight) nutrient dense environments with a pH range of 5.5 to 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals such as sodium nitrite or nitrate. | ||||||
| 183 | Compositions and methods for lowering counts of pathogenic microorganisms in food products | US13770705 | 2013-02-19 | US09265266B2 | 2016-02-23 | Richard Hull; Mo Mui Toledo; Romeo Toledo |
| Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added. | ||||||
| 184 | Compositions for improving flavor and safety of marinated meat products | US13450203 | 2012-04-18 | US08877280B2 | 2014-11-04 | Mo Mui Toledo |
| A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects. | ||||||
| 185 | MEAT TREATMENT AND PRESERVATION METHOD | US14128207 | 2012-07-04 | US20140227408A1 | 2014-08-14 | Erik Slinde; Bjorg Egelandsdal |
| The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. | ||||||
| 186 | PROCEDURE FOR THE PRESERVATION OF BY-PRODUCTS FROM THE MEAT INDUSTRY AND OTHER FOOD INDUSTRIES | US14234444 | 2012-07-25 | US20140170277A1 | 2014-06-19 | Fernando Baeza Ortega; Antonio Egea Fernández; Miguel Angel Romero López; Jose Ramon Pumarino Álvarez; Jaime Borgeaud; Jose Maria Guzman Arcos |
| Based on the idea of using preservatives to prevent putrefaction of by-products during storage and transport, without refrigeration, pressurized application of preservatives as well as pressurized air is used to achieve a nebulisation of the preservatives, as well as a homogeneous distribution thereof on the by-products. This is performed every time by-products are loaded into a hopper, being dosed and applied to the apex of the cone and/or surface of the by-product stored in the hopper, so configured by the stacking of by-products. Furthermore, the storage is performed without loss of leachates, using to this end a sealed airtight hopper. Thus, the efficacy of the preservatives is maximized. Optionally, the preservative may be incorporated during the loading of the by-products, such that when the storage occurs without fluid loss from the by-products, a container that may or may not be airtight may then be used. | ||||||
| 187 | METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT | US14154541 | 2014-01-14 | US20140127374A1 | 2014-05-08 | Gregory S. REYNHOUT; Constance Sandusky; Thomas S. Jones |
| The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat. | ||||||
| 188 | FOOD PRODUCT AND METHOD OF PRESERVING SAME | US14153827 | 2014-01-13 | US20140127359A1 | 2014-05-08 | Emanuel Akerman |
| A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5. | ||||||
| 189 | METHODS FOR PRESERVING PROCESSED MEATS | US13913154 | 2013-06-07 | US20130330441A1 | 2013-12-12 | Hyo-Jung Yoon |
| A method includes preserving a meat product with propionic acid, the method including contacting meat with exogenous enzymes, maintaining the meat-enzyme mixture for a sufficient period and at a sufficient temperature for the enzyme to react with one or more meat substrates and produce propionic acid, and heating the meat-enzyme mixture for a sufficient period and at a sufficient temperature to inactivate the enzymes and cook the meat. | ||||||
| 190 | Meat Based Food Product Comprising Lactobionic Acid | US13588304 | 2012-08-17 | US20120308698A1 | 2012-12-06 | Per Munk Nielsen |
| 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. | ||||||
| 191 | Methods of using peracetic acid to treat poultry in a chill tank during processing to increase weight | US13199029 | 2011-08-16 | US20120244261A1 | 2012-09-27 | Michael S. Harvey; Jonathan N. Howarth |
| 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. | ||||||
| 192 | TREATMENT OF ANIMAL CARCASSES | US13216133 | 2011-08-23 | US20110311691A1 | 2011-12-22 | Timothy A. GUTZMANN; Brian J. ANDERSON; Pamela J. REED; Bruce R. CORDS; Lawrence A. GRAB; Edward H. RICHARDSON |
| Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. 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 C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 193 | ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS | US12785251 | 2010-05-21 | US20100297316A1 | 2010-11-25 | Timothy Allen Gutzmann; Scott L. Burnett; Richard Keith Staub; Erin Mertz; Seth Young Raley |
| The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods. | ||||||
| 194 | Tumbler for marinating food product | US11328907 | 2006-01-10 | US07838054B2 | 2010-11-23 | Edward Thornton; Billy Groves |
| A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber. | ||||||
| 195 | Antimicrobial acid formulation | US12660016 | 2010-02-18 | US20100233289A1 | 2010-09-16 | Dennis Smithyman; Stephen P. Mixon, SR. |
| An antimicrobial acid formulation for food and farm applications includes an aqueous solution comprising sulfuric acid present in the aqueous solution in a quantity of from about 1% to about 45% by weight and at least one buffering sulfate salt present in the aqueous solution in a quantity of from about 1% to about 10% by weight. | ||||||
| 196 | ACIDIFIED FOOD METHODS AND COMPOSITIONS | US12439151 | 2007-08-27 | US20100055268A1 | 2010-03-04 | Richard S. Meyer |
| A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate. | ||||||
| 197 | Meat based food product comprising lactobionic acid | US10585524 | 2005-02-22 | US20090214752A1 | 2009-08-27 | Per Munk Nielsen |
| 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 add. | ||||||
| 198 | Mehod for processing poultry to reduce or eliminate salmonella | US12151826 | 2008-05-09 | US20080279997A1 | 2008-11-13 | Gary L. Nace; Terry L. McAninch |
| A method for reducing the incidence of salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of citric and lactic acids. | ||||||
| 199 | Treatment of animal carcasses | US11894334 | 2007-08-20 | US20070292580A1 | 2007-12-20 | Timothy Gutzmann; Brian Anderson; Pamela Reed; Bruce Cords; Lawrence Grab; Edward Richardson |
| Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. 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 C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 200 | Oleaginous composition containing a flowable active ingredient | US10579246 | 2004-11-15 | US20070065470A1 | 2007-03-22 | Dariush Behnam |
| Described is an oleaginous composition containing an especially antioxidative, flowable active ingredient, said composition being used as an additive for an oil principally for food preparations, wherein the viscosity of the composition is between the viscosity of the active ingredient and the viscosity of the oil. | ||||||
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