3050 ⎘
Apparatus for tenderising meat, e.g. ham
Sub-classes:Method for co-culturing , and mycelia
#2Method for improving tenderness of raw meat and meat product by mechanical vibration
#3Meat processing
#4PROCEDURE FOR FOOD STRUCTURE IMPROVEMENT PRIOR TO COOKING AND RELATED EQUIPMENT
#5Meat processing
#6Apparatus for marinating food
#7Meat tenderness by collagen degradation using HIFU
#8Slow compression stretch packaging
#9Method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin
#10BUTCHERING PROCESSES FOR MEAT PRODUCTS
#11Meat-Pressing Shaper
#12A METHOD FOR ALTERING THE FLAVOR OF A FOOD PRODUCT
#13Butchering processes for meat products
#14INTEGRAL INTERVENTION SYSTEM
#15Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis
#16Butchering processes for meat products
#17Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
#18Butchering processes for meat products
#19Method and Apparatus for Tenderizing Meat
#20Non-explosive shockwave generator system and method for hydrodynamic pressure processing of food products
#21Apparatus for marinating foods
#22Method and apparatus for tenderizing meat
#23Drive adapter for food processor
#24Methods for carcass preparation in beef processing
#25Animal tenderizing chain and weight