| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | System for preserving food products | US09918628 | 2001-07-30 | US06569474B2 | 2003-05-27 | Robert Paul Clayton; Rod A. Bowling |
| A method for preserving a food product, such as meat, including 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. | ||||||
| 2 | System for preserving fresh meat products | US10420300 | 2003-04-21 | US07169415B2 | 2007-01-30 | Rod A. Bowling; Robert Paul Clayton |
| A method for preserving a food product, such as meat, comprising 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. | ||||||
| 3 | Method for preserving food products and food products made thereby | US10420300 | 2003-04-21 | US20030206995A1 | 2003-11-06 | Rod A. Bowling; Robert Paul Clayton |
| A method for preserving a food product, such as meat, comprising 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. | ||||||
| 4 | Method for preserving food products and food products made thereby | US09918628 | 2001-07-30 | US20020009520A1 | 2002-01-24 | Robert Paul Clayton; Rod A. Bowling |
| A method for preserving a food product, such as meat, comprising 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. | ||||||
| 5 | Method for treating a food processing facility | US191333 | 1998-11-13 | US6039984A | 2000-03-21 | Rod A. Bowling; Robert Paul Clayton |
| A method for preserving a food product, such as meat, comprising 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. | ||||||
| 6 | Nutritional composition resulting from maize steeping | US895631 | 1997-07-17 | US5902615A | 1999-05-11 | Marie Helene Saniez; Thomas Erpicum |
| The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises proteins in an amount which gives a value of less than or equal to 5 according to a C test and reducing substances in an amount which gives a value of less than or equal to 0.9% in the BERTRAND method. A process for producing a nutritional composition is also disclosed, wherein the process requires maize steepwater to be subjected to a treatment with the aid of protease and phytase enzymes in the presence of lactic acid bacteria. Furthermore, the enzymatic treatment is performed on a steepwater whose dry matter content is between 5 and 25%, and Ph between 3 and 5, at a temperature varying between 40 and 50.degree. C. and for 4 to 16 hours. | ||||||
| 7 | Method for treating a food processing facility to control microbial contamination of food products | US11595281 | 2006-11-10 | US20070054008A1 | 2007-03-08 | Robert Clayton; Rod Bowling |
| A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood. | ||||||
| 8 | Method for increasing the tenderness of a meat product | US09419320 | 1999-10-15 | US06287610B1 | 2001-09-11 | Rod A. Bowling; Robert Paul Clayton |
| A method for preserving a food product, such as meat, including 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. | ||||||
| 9 | Method for preserving food products and food products made thereby | US751912 | 1996-11-18 | US5869113A | 1999-02-09 | Robert Paul Clayton; Rod A. Bowling |
| 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. | ||||||
| 10 | Method for preserving food products and food products made thereby | US315231 | 1994-09-29 | US5576035A | 1996-11-19 | Rod A. Bowling; Robert P. Clayton |
| 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. | ||||||
| 11 | Method for preserving food products | US796052 | 1991-11-20 | US5374433A | 1994-12-20 | Rod A. Bowling; Robert P. Clayton |
| 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. | ||||||
| 12 | Foods produced by the storage method and method of food | JP50926793 | 1992-10-22 | JP3333202B2 | 2002-10-15 | ポール クレイトン，ロバート; エー． ボーリング，ロッド |
| A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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 DEG C to about 7 DEG 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. | ||||||
| 13 | JPH07501218A - | JP50926793 | 1992-10-22 | JPH07501218A | 1995-02-09 | |
| A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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 DEG C to about 7 DEG 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. | ||||||
| 14 | Method for preserving fresh meat products and products | EP92922976.3 | 1992-10-22 | EP0660670B1 | 2001-01-17 | CLAYTON, Robert, Paul; BOWLING, Rod, A. |
| A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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 DEG C to about 7 DEG 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. | ||||||
| 15 | Composition nutritive résultant de la trempe du mais et son procédé d'obtention | EP97401682.6 | 1997-07-11 | EP0819702B1 | 2000-10-25 | Saniez, Marie-Hélène; Erpicum, Thomas |
| 16 | Method for treating a food processing facility | EP99202547.8 | 1992-10-22 | EP0970613A1 | 2000-01-12 | Clayton, Robert Paul; Bowling, Rod A. |
A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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°C to about 7°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. |
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| 17 | METHOD FOR PRESERVING FOOD PRODUCTS AND PRODUCTS | EP92922976.0 | 1992-10-22 | EP0660670A1 | 1995-07-05 | CLAYTON, Robert, Paul; BOWLING, Rod, A. |
| A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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 DEG C to about 7 DEG 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. | ||||||
| 18 | Method for treating a food processing facility | EP99202547.8 | 1992-10-22 | EP0970613B2 | 2010-06-23 | Clayton, Robert Paul; Bowling, Rod A. |
| A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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 DEG C to about 7 DEG 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. | ||||||
| 19 | Method for treating a food processing facility | EP99202547.8 | 1992-10-22 | EP0970613B1 | 2005-10-12 | Clayton, Robert Paul; Bowling, Rod A. |
| A method for preserving a food processing facility. The method comprises the step of inoculating the equipment 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 of 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 DEG C to about 7 DEG 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. | ||||||
| 20 | Composition nutritive résultant de la trempe du mais et son procédé d'obtention | EP97401682.6 | 1997-07-11 | EP0819702A1 | 1998-01-21 | Saniez, Marie-Hélène; Erpicum, Thomas |
L'invention concerne une composition nutritive améliorée résultant de la trempe du maïs caractérisée par le fait qu'elle présente un rapport des concentrations en phosphore inorganique et phosphore total (Pi/Pt) compris entre 35 et 95 %, que le dosage des protéines qu'elle contient réalisé selon un test C donne une valeur inférieure ou égale à 5, de préférence inférieure ou égale à 1, et de manière encore plus préférentielle inférieure ou égale à 0,5, et que la teneur en substances réductrices totales est inférieure ou égale à 0,9 %. |
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