LYOPHILIZED MEAT

Brand Owner (click to sort) Address Description
EAT BETTER WHEREVER. GASTRO GNOME MEALS 96 Laura Louise Lane Unit 11 Bozeman MT 59718 Lyophilized meat; lyophilized vegetables; prepared food kits composed of meat, poultry, fish, seafood, and/or vegetables and also including sauces or seasonings, ready for cooking and assembly as a meal;
GASTRO GNOME GASTRO GNOME MEALS 96 Laura Louise Lane Unit 11 Bozeman MT 59718 Lyophilized meat;
GASTRO GNOME MEALS GASTRO GNOME MEALS 96 Laura Louise Lane Unit 11 Bozeman MT 59718 Lyophilized meat; prepared food kits composed of meat, poultry, fish, seafood, and/or vegetables and also including sauces or seasonings, ready for cooking and assembly as a meal; ready-to-eat meals comprised primarily of meats, cheese and also including vegetables;MEALS;
GASTRO GNOME PROVISIONS Pilot Light Consulting 600 e hopkins suite 201 aspen CO 81611 Lyophilized meat; Lyophilized vegetables; Prepared food kits composed of meat, poultry, fish, seafood, and/or vegetables and also including sauces or seasonings, ready for cooking and assembly as a meal; Ready-to-eat meals comprised primarily of meats, cheese and also including vegetables, rice, grains, pasta;GASTRO AND PROVISIONS;
SUPER TASTY. TRAVEL READY. Gastro Gnome Meals shannon@gastrognomemeals.com 96 laura louise ln unit 11 bozeman MT 59718 Lyophilized meat; Ready-to-eat meals comprised primarily of meats, cheese and also including freeze dried meals being meat;SUPER TASTY AND TRAVEL;
 

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.