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A selection of journals covered >> Meat Science ... Journal of Animal Science ... Poultry Science ... Journal of Food Science ... Journal of Food Protection ... Fleischwirtschaft ... International Journal of Poultry Science ... Journal of Muscle Foods ... British Poultry Science ... Fleischerei ... Technologija Mesa ... Canadian Journal of Animal Science ... Czech Journal of Animal Science ... Journal of Applied Animal Research ... Journal of Applied Poultry Research ... Journal of the Chinese Society of Animal Science ... Livestock Science ... Meso ... Journees de la Recherche Porcine en France ... Journal of Animal Breeding and Genetics ... Journal of Animal Physiology and Animal Nutrition ... Sheep and Goat Research Journal ... World Rabbit Science
(Sample of 10 from 8149 in FSTA)
  •  1  2009-01-Sv0107
    TI  Post chill decontamination tank.
    DA  20 Oct 2008
    DT  Patent
    AU  Morris, W. F.; Wright, T. A.; Cathey, R. E.
    PA  Morris & Associates, Inc.
    PY  2008
    AD  Morris & Associates, Garner, NC, USA
    SO  United States Patent Application Publication
    PN  US 2008/0242207 A1
    PI  US 139941 (20080616)
    LA  English
    AB  A post chill decontamination tank for use on a poultry processing line is described. Eviscerated poultry fall into the decontamination tank and a series of paddles move them through the liquid. An antimicrobial agent is added to the liquid in the tank to aid decontamination.
    SC  Meat, poultry and game
    KW  CARCASSES; CONTAMINATION; DECONTAMINATION; PATENTS; POULTRY CARCASSES; POULTRY MEAT; PROCESSING; PROCESSING LINES; TANKS
  •  2  2009-01-Sv0124
    TI  A method for producing bacon for rasher slicing.
    DA  20 Oct 2008
    DT  Patent
    AU  Harnedy, W.
    PA  Breeo Enterprises Ltd.
    PY  2008
    AD  Breeo Enterprises, Republic of Ireland
    SO  Irish Patent Application
    PN  IE 20070812 A2
    PI  IE 20070812 (20071109)
    LA  English
    AB  A method of producing bacon suitable for slicing into rashers is described. Pork backs are heated at a temp. of approx. 45°C ± 5°C for ≥2 h 30 min. The pork backs may then be either smoked for 2 h and 15 min ± 30 min or continue to be heated for an additional 2 h 45 min.
    SC  Meat, poultry and game
    KW  BACON; CUTTING; HEATING; PATENTS; PORK; SLICING; SMOKING
  •  3  2009-01-Sv0179
    TI  [Equipment for sealing of sausage ends.]
    DA  20 Oct 2008
    DT  Patent
    AU  Greiner, W.
    PY  2008
    AD  Greiner, 72662 Nuertingen, Germany
    SO  German Patent Utility Model
    PN  DE 20 2008 002 743 U1
    PI  DE 202008002743 (20080227)
    LA  German
    AB  Equipment is described for sealing the section between 2 sausages in a chain of sausages by thermal welding or coagulation, using a pair of sealing tools, 1 concave amd 1 convex, which may be moved towards each other to seal the sausages or apart to release the sealed sausage chain.
    SC  Meat, poultry and game
    KW  PATENTS; SAUSAGE CASINGS; SAUSAGES; SEALING
  •  4  2009-01-Sv0007
    TI  Head meat system.
    DA  13 Oct 2008
    DT  Patent
    AU  Robinson, R. K.; Woods, L.; Dallan, M. R.; Vance, D. L.
    PA  Cargill Inc.
    PY  2008
    AD  Cargill, Wayzata, MN, USA
    SO  United States Patent
    PN  US 7 425 174 B2
    PI  US 606365 (20040901)
    LA  English
    AB  Equipment and a method for processing meat from the head of swine is described. The equipment includes a rod for receiving and positioning the head, a horn assembly, a fastener for grasping a portion of the head and a member for advancing the head onto the horn assembly.The head meat processing method includes positioning the pigs head above a fastener, grasping a portion of the head with the fastener, removing the portion of the head, advancing the head with the portion removed along the horn assembly and separating the lower jaw from the head.
    SC  Meat, poultry and game
    KW  CUTTING; OFFAL; PATENTS; SWINE
  •  5  2009-01-Sv0052
    TI  Carcass processing.
    DA  13 Oct 2008
    DT  Patent
    AU  McDonnell, D. A.
    PY  2008
    AD  Devrone, Republic of Ireland
    SO  Irish Patent Application
    PN  IE 20070944 A2
    PI  IE 20060939 (20061221)
    LA  English
    AB  A method of processing a carcass, e.g. a beef forequarter, which upgrades the end use of the muscle from ground beef to cubed beef is described. Prior to the onset of rigor mortis constraint on a number of muscles is released by severing most of the contact of the muscle with surrounding tissue so that the muscles are free to contract.
    SC  Meat, poultry and game
    KW  BEEF; CARCASSES; CUTTING; PATENTS; QUALITY
  •  6  2009-01-Sv0100
    TI  [Packaging sheet for food product, packaging process for food product using the same, and packaged food product.]
    DA  13 Oct 2008
    DT  Patent
    AU  Ishibashi, M.; Kawana, S.; Suzuki, T.
    PA  Sekisui Plastics Co. Ltd.
    PY  2008
    SO  Japanese Patent Application
    PN  JP 2008081157 A
    PI  JP 2006262875 (20060927)
    LA  Japanese
    AB  A packaging sheet for hamburgers that enables the hamburger to be wrapped faster, with fewer wrapping steps, while maintaining the shape of the hamburger is described.
    SC  Meat, poultry and game
    KW  HAMBURGERS; MEAT PRODUCTS; PACKAGING; PACKAGING FILMS; PACKAGING MATERIALS; PATENTS; WRAPPING
  •  7  2008-12-Sv3198
    TI  [Meat rod-forming container, and method for producing formed sliced meat.]
    DA  06 Oct 2008
    DT  Patent
    AU  Torii, H.
    PA  Prima Meat Packers Ltd.
    PY  2008
    SO  Japanese Patent Application
    PN  JP 2008079522 A
    PI  JP 2006261450 (20060926)
    LA  Japanese
    AB  No abstract is available for this record
    SC  Meat, poultry and game
    KW  CONTAINERS; CUTTING; MEAT PRODUCTS; PATENTS; SLICING; TITLE
  •  8  2008-12-Sv3206
    TI  Pathogen reduction using chloramines.
    DA  06 Oct 2008
    DT  Patent
    AU  Phillips, J. D.; Kim, R. P.; Axtell, S. P.; Jaffe, S. M.
    PA  Zentox Corp.
    PY  2008
    AD  Zentox, Wellesley Hills, MA, USA
    SO  United States Patent Application Publication
    PN  US 2008/0226782 A1
    PI  US 321577 (20030711)
    LA  English
    AB  A method and equipment for implementing pathogen reduction in a poultry processing factory is described. Reclaimed water used in processing is treated with chloramines before being reused, reducing the spread of pathogens while also conserving water.
    SC  Meat, poultry and game
    KW  AMINES; CHLORAMINES; CHLORIDES; DISINFECTION; FOOD FACTORIES; FOOD SAFETY ANIMAL FOODS; MEAT; MEAT FACTORIES; PATENTS; POULTRY; PROCESSING; WATER; PROCESS WATER
  •  9  2008-12-Sv3124
    TI  Continuous production of ground meat flow with a specific temperature and/or fat content.
    DA  29 Sep 2008
    DT  Patent
    AU  Jensen, E.
    PA  CFS Slagelse A/S
    PY  2008
    AD  CFS Slagelse, 4200 Slagelse, Denmark
    SO  European Patent Application
    PN  EP 1 967 082 A1
    PI  EP 07003802 (20070223)
    LA  English
    AB  A method for the continuous production of minced meat is described which involves the following steps: combining frozen fat meat and frozen lean meat to achieve a frozen meat mass flow with a specific fat content; grinding and/or mixing the meat mass flow; providing fresh lean meat; providing fresh fat meat; measuring mass flow of frozen meat; and adding a mass flow of fresh fat meat and/or a mass flow of fresh lean meat to the mass flow of frozen meat to achieve a resulting meat mass flow with a specific temp. and/or a specific fat content.
    SC  Meat, poultry and game
    KW  MEAT; MEAT MINCE; PATENTS
  •  10  2008-12-Sv3090
    TI  Compositions and methods for reducing microbial contamination in meat processing.
    DA  22 Sep 2008
    DT  Patent
    AU  Mixon, S. P.; Smithyman, D. M.
    PA  Tasker Products Inc.
    PY  2008
    AD  Mixon, Montgomery, TX, USA
    SO  United States Patent Application Publication
    PN  US 2008/0213444 A1
    PI  US 547991 (20040226)
    LA  English
    AB  Compositions, methods and systems for reducing microbial contamination of meat are described. A disinfectant comprising an acid, a buffer and, optionally, an antimicrobial metal, can be applied to a carcass during slaughter, scalding, feather/hair/hide removal, washing and/or evisceration. The composition may be recycled. A system may be assembled in which various processing stations are intermittently fluidly connected via the disinfectant.
    SC  Meat, poultry and game
    KW  ACIDS; ANTIBIOTICS; ANTIMICROBIAL COMPOUNDS; CARCASSES; DISINFECTANTS; DISINFECTION; FOOD SAFETY ANIMAL FOODS; MINERALS; PATENTS
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