MEAT OR PROCESSED MEAT

Brand Owner (click to sort) Address Description
COUNTRY KITCHEN SUZANNAH FARMS, INC. 9105 BURROUGH-DOVER LANE PENNSAUKEN NJ 081101097 MEAT AND/OR PROCESSED MEAT;
COUNTRY NOSH SUZANNAH FARMS, INC. 9105 BURROUGH-DOVER LANE PENNSAUKEN NJ 081101097 MEAT AND/OR PROCESSED MEAT;NOSH;
DELI-O THORN APPLE VALLEY, INC. 26999 Central Park Boulevard Suite 300 Southfield MI 48076 MEAT AND/OR PROCESSED MEAT;
HARDLY ANY SUZANNAH FARMS, INC. 9105 BURROUGH-DOVER LANE PENNSAUKEN NJ 081101097 MEAT AND/OR PROCESSED MEAT;
SUZANNAH'S DINNER READY HAM SUZANNAH FARMS, INC. 9105 BURROUGH-DOVER LANE PENNSAUKEN NJ 081101097 MEAT AND/OR PROCESSED MEAT;suzannahs dinner ready ham;DINNER READY HAM;
 

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.