3252 ⎘
General methods for preserving meat, sausages, fish or fish products; Preserving with chemicals not covered by groups or in the form of liquids or solids Organic compounds; Microorganisms; Enzymes
Food preservatives
#302Antimicrobial compositions for use on food products
#303Decontamination methods for meat using carbonic acid at high pressures
#304Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products
#305Absorbent pads for food packaging
#306Microbiocidal control in the processing of meat-producing four-legged animals
#307Process for the reduction in microbial activity in protein product chilled water cooling tanks for increased tank water utility and conservation
#308ANTIMICROBIAL COMPOSITIONS FOR MEAT PROCESSING
#309NATURAL ANTIOXIDANT COMPOSITION FOR MEAT PRODUCTS PRODUCED FROM PHENOLIC EXTRACTS OF MONOFLORAL HONEYS, AND METHOD FOR OBTAINING THE SAME
#310FOODSTUFF TREATMENT COMPOSITION
#311FERMENTED SAUSAGE AND METHODS OF MAKING SAME
#3121-MONOPROPIONINE COMPOUND AND ITS ISOMER 3-MONOPROPIONINE AS PRESERVING AGENTS FOR ANIMAL FEED, GRAINS AND ANIMAL-ORIGIN MEALS
#313PRESERVED PRODUCT; AND PRESERVATIVE COMPOSITION
#314COMPOSITIONS AND METHODS FOR CONTROL OF LISTERIA MONOCYTOGENES
#315Microbiological and environmental control in poultry processing
#316Method and composition for washing poultry during processing
#317METHOD OF PREPARING A SHELF STABLE MEAT PRODUCT
#318METHOD AND COMPOSITION FOR FOOD PRESERVATION
#319METHOD OF PROCESSING MEAT
#320COMBINATIONS OF POLYENE FUNGICIDE WITH CATIONIC SURFACTANTS
#321COMPOSITION FOR PROTECTING MEAT OR FISH
#322Antimicrobial compositions for use on food products
#323Method and system for treating food items with an additive and solid carbon dioxide
#324Absorbent food pad and method of using same
#325Composition
#326Method for Modifying the pH of Meat Products to Improve the Qaulity Thereof
#327Preparation Method of Vegetable Extract Ferment Solution and Vegetable Extract Ferment Solution Prepared by the Same
#328Antimicrobial compositions and related methods of use
#329Myoglobin blooming agent containing shrink films, packages and methods for packaging
#330Method and Apparatus for Treatment of Food Products
#331SURFACTANT PEROXYCARBOXYLIC ACID COMPOSITIONS
#332Bromine-based biocides suitable for food processing
#333Controlled release biocidal salts
#334Microorganism Reduction Methods and Compositions for Food with Controlled Foam Generation
#335Method for applying treatment materials to foodstuffs
#336Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts
#337A STABLE GLUTARALDEHYDE COMPLEX
#338FROZEN NON-WATER-WASHED OR WATER-WASHED AT LOW LEVEL MINCED FISH MEAT
#339Isothiocyanate preservatives and methods of their use
#340Preservative systems comprising cationic surfactants
#341Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
#342Preservative compositions
#343ACIDIFIED FOOD METHODS AND COMPOSITIONS
#344Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#345Absorbent pad to preserve freshness for consumer food storage
#346METHOD FOR PREPARING A FULLY COOKED, OVEN ROASTED SHELF STABLE MEAT PRODUCT
#347Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#348Enhanced Fresh Meat
#349Hot Box Chill Spray System and Method Of Its Use
#350Method For Processing Edible Animal Products
#351Stable aqueous solution of a polyene fungicide
#352ANTIBACTERIAL AGENT AND ANTIBACTERIAL COMPOSITION
#353Method for preparing edible aquatic animals for storage
#354CONCENTRATED, NON-FOAMING SOLUTION OF QUATERNARY AMMONIUM COMPOUNDS AND METHODS OF USE
#355COMPOSITION COMPRISING SUGAR AND SALT FOR TREATING MEAT
#356DECONTAMINATION METHODS FOR MEAT USING CARBONIC ACID AT HIGH PRESSURES
#357Meat based food product comprising lactobionic acid
#358Application system with recycle and related use of antimicrobial quaternary ammonium compound
#359Antimicrobial solutions and process related thereto
#360METHODS FOR WASHING POULTRY DURING PROCESSING WITH MEDIUM CHAIN PEROXYCARBOXYLIC ACID COMPOSITIONS
#361Methods for washing carcasses, meat, or meat products with medium chain peroxycarboxlyic acid compositions
#362Tyrosinase enzyme inhibitors from fungal hydroxylation of tibolone
#363Microbiocidal control in the processing of meat-producing four-legged animals
#364Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
#365Antibacterial agent based on fatty acid esters of hydroxy carboxylic acid acids
#366ANTI-DEGRADATION AGENT
#367Volatile sulfide production inhibitor and method for inhibiting the production of volatile sulfide using the inhibitor
#368Food product treatment using alkaline electrolyzed water
#369Antimicrobial salt solutions for food safety applications
#370Preservatives for food
#371Disinfectant and method of use
#372Antimicrobial Lactoferrin Compositions for Surfaces, Cavities, and Foodstuff
#373METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS
#374Therapeutic Uses of A3 Adenosine Receptor Antibodies
#375ANTIMICROBIAL COMPOSITIONS AND METHODS FOR TREATING PACKAGED FOOD PRODUCTS
#376Biocides
#377METHOD FOR PACKAGING AND STORING FRESH MEAT PRODUCTS
#378Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
#379Methods of Applying Antimicrobial Formulations on Food
#380Antimicrobial packaging material
#381Fish Packing System
#382Treatment of Fish Flesh
#383Method and composition for washing poultry during processing
#384Food preservation compositions and methods of use thereof
#385METHODS FOR REDUCING MICROBIAL CONTAMINATION IN SEAFOOD PROCESSING
#386METHOD AND APPARATUS FOR TREATING MEAT PRODUCTS WITH A TREATMENT LIQUID CONTAINING CARBON MONOXIDE
#387Methods for isolating phage and for controlling microorganism populations with the phage
#388Process for controlling protein to salt ratio in animal muscle protein composition and protein composition
#389Composition and process for cleaning and disinfecting food products
#390ACIDIFIED FOOD METHODS AND COMPOSITIONS
#391Method of inhibiting growth and proliferation of listeria monocytogenes using levulinate
#392Needleless injection device and method of injecting
#393Composition, method of application and use of a natural additive from soapbark tree extracts to improve the quality of meat products
#394Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
#395Treatment of animal carcasses
#396USE OF VIRUSES AND VIRUS-RESISTANT MICROORGANISMS FOR CONTROLLING MICROORGANISM POPULATIONS
#397PROCESS FOR TREATING THE SURFACE OF FRESH MEAT
#398COMPOSITIONS AND METHODS FOR REDUCING MICROBIAL CONTAMINATION IN MEAT PROCESSING
#399METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#400Microbiological control in poultry processing
#401Compositions and methods for improving the efficiency of preservatives in foods
#402Method for controlling microbial contamination of a vacuum-sealed food product
#403Methods and materials for inhibiting the development of warmed-over flavor in meat
#404Microbiocidal control in the processing of meat-producing four-legged animals
#405Microbiological Control in Poultry Processing
#406Method for Reducing Acrylamide Formation in Thermally Processed Foods
#407Aqueous potassium lactate solution
#408Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#409Process for improving the durability of, and/or stabilizing, microbially perishable products
#410Antimicrobial salt solutions for food safety applications
#411System and method for on-site reclamation, reconditioning, and reapplication of poultry processing water
#412Encapsulated antimicrobial material
#413Oleaginous composition containing a flowable active ingredient
#414Compositions for improving flavor and safety of marinated meat products
#415Use of a high-oleic and high-tocol diet in combination with a non-tocol antioxidant for improving animal meat quality
#416Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
#417METHOD FOR PRODUCING FROZEN FOOD
#418Food preservation systems
#419Microcapsules
#420Method for the preparation of frozen fish mass
#421EDIBLE ANTI-MICROBIAL FOOD COATING MATERIALS
#422Method and apparatus for treatment of food products
#423Antimicrobial compositions for use on food products
#424Antimicrobial compositions and methods for treating packaged food products
#425Packaging inserts with myoglobin blooming agents, packages and methods for packaging
#426Surfactant peroxycarboxylic acid compositions
#427Meat quality-improving agent
#428Antimicrobial salt solutions for cheese processing applications
#429Method and apparatus for processing meat, poultry and fish products
#430Method for treating meat products with carbon monoxide
#431METHOD TO REDUCE PINK COLOR IN LIGHT COLORED, COOKED, UNCURED MEATS
#432Packaging articles, films and methods that promote or preserve the desirable color of meat
#433Preparation method for preserving cooked fish-based food products
#434Myoglobin blooming agent containing shrink films, packages and methods for packaging
#435Process for packaging foods and packaged product
#436Food preservative system and method for preserving a food composition
#437Antimicrobial salt solutions for food safety applications
#438Frozen non-water-washed or water-washed at low level minced fish meat
#439Method and composition for preventing discoloration of injected beef
#440Method of inhibiting water content variation of composition and use thereof
#441Absorbent food pad and method of using same
#442Fish feed
#443Use of viruses and virus-resistant microorganisms for controlling microorganism populations
#444Process for treating meat
#445Combined use of glycine and/or glycine derivatives and lactate and/or (di)acetate as antibacterial agent against Listeria in foods and/or drinks
#446Use of glycine and/or glycine derivatives as antibacterial agent against gram negative bacterial pathogens in foods and/or drinks
#447Tumbler for marinating food product
#448Antimicrobial solutions and process related thereto
#449Antibacterial composition and methods thereof comprising a ternary builder mixture
#450Antibacterial agent for preserving fresh meat
#451Polylysine-containing food additive and acidic adjuvant
#452Method of extending color life of modified atmosphere packaged fresh red meat using Labiatae plant extracts
#453Stable aqueous solution of a polyene fungicide
#454Meat modifying agent, method of producing meat product and meat product
#455Prawn preservative and method of preserving prawn
#456Methods for preserving food products
#457Antimicrobial solutions and process related thereto
#458Microbiological control in poultry processing
#459Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof
#460Method for the covering of food with polyene antifungal compositions
#461Decontamination methods for meat using carbonic acid at high pressures
#462Process for controlling protein to salt ratio in animal muscle protein composition and protein composition
#463Trehalose and suppression of off-flavor notes
#464Alkali and alkaline earth metal levulinates as antimicrobial agents
#465Method and device for sanitation using bacteriophages
#466Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#467Methods and compositions for preventing biofilm formation, reducing existing biofilms, and for reducing populations of bacteria
#468Treating meat from dark-cutting carcasses using an acidification process
#469Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof
#470Method of sanitizing a biological tissue
#471Method for treating meat products with carbon monoxide
#472Tenderization of meat
#473Methods for inhibiting bacterial growth in raw meat and poultry
#474Microbiological control in poultry processing
#475Methods and compositions to inhibit lipid oxidation
#476Low flavor anti-microbials derived from smoke flavors
#477Methods for washing carcasses, meat, or meat product with medium chain peroxycarboxylic acid compositions
#478Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
#479Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
#480Method of and composition for inhibiting the growth of Clostridium perfringens in meat products
#481Methods for washing carcasses, meat, or meat products with medium chain peroxycarboxylic acid compositions
#482Anti-bacterial compositions
#483Methods of inhibiting and treating bacterial biofilms by metal chelators
#484Composition for the control of pathogenic microorganisms and spores
#485Process for destroying bacteria or controlling bacteria growth in a substrate
#486Method and composition for washing poultry during processing
#487Formulations of compounds derived from natural sources and their use with irradiation for food preservation
#488Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#489Method of producing macedocin by culturing
#490Microbiological control in poultry processing
#491Concentrated antimicrobial compositions and methods
#492Isothiocyanate preservatives and methods of their use
#493Process for sanitizing animal carcasses
#494Process for retaining moisture in cooked food with a peptide
#495Yield and shelf life for meats
#496Natamycin dosage form, method for preparing same and use thereof
#497Antimicrobial casing
#498CB1, CB2, and CB3
#499Production method for high-quality room-temperature cooked stinky mandarin fish
#500Plant-based additive for inhibiting nitrite formation during meat preparation
#501Methods for related apparatus for increasing antimicrobial efficacy in a poultry chiller tank
#502System for increasing antimicrobial efficacy in a poultry processing tank
#503System for increasing antimicrobial efficacy in a poultry processing tank
#504Conveyor system and related methods of processing food
#505Methods and related apparatus for increasing antimicrobial efficacy in a poultry chiller tank