CUSTOM MANUFACTURE MEAT

Brand Owner (click to sort) Address Description
ENGAGE FOR EXCELLENCE KEYSTONE FOODS Five Tower Bridge 300 Barr Harbor Drive West Conshohocken PA 19428 custom manufacture of meat, poultry and fish products for others;
EXPECT EXCELLENCE KEYSTONE FOODS Five Tower Bridge 300 Barr Harbor Drive West Conshohocken PA 19428 custom manufacture of meat, poultry and fish products for others;
K KEYSTONE FOODS Five Tower Bridge 300 Barr Harbor Drive West Conshohocken PA 19428 custom manufacture of meat, poultry and fish products for others;The mark consists of a stylized capital K in dark blue. Below that is a dark blue curved line.;warehouse storage and transport of goods for restaurants in the field of food and restaurant supplies;KEYSTONE;The color(s) dark blue is/are claimed as a feature of the mark.;[ distributorships in the field of food and restaurant supplies ];
K KEYSTONE FOODS KEYSTONE FOODS CORPORATION 401 City Avenue, Suite 800 Bala Cynwyd PA 19004 custom manufacture of meat and poultry products for others;K KEY STONE FOODS;distributorship services in the field of food and restaurant supplies to restaurants and the food industry;FOODS;The lining is lined for the color grey, and color is claimed as a feature of the mark;
KEYSTONE FOODS KEYSTONE FOODS Five Tower Bridge 300 Barr Harbor Drive West Conshohocken PA 19428 Custom manufacture of meat, poultry, and fish products for others;[ Distributorship services in the field of food and restaurant supplies to restaurants ];FOODS;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.