MEAT PROCESSED MEAT

Brand Owner (click to sort) Address Description
COUNTRY CREATIONS FOOD MASTERS, INC. 4536 W. Happy Valley Road Glendale AZ 85310 meat and processed meat;
DUNPHY & CORK JRD IMC 17-10 Whitestone Expressway Whitestone NY 11357 meat and processed meat, namely, corned beef [, ham, turkey, bacon and salami ];
FARMWORLD INTERNATIONAL FOODS FARMWORLD INTERNATIONAL FOODS, INC. PO Box 185 Culver OR 97734 MEAT AND PROCESSED MEAT;INTERNATIONAL FOODS;THE LETTER O IS LINED FOR THE COLOR YELLOW; THE REMAINING LETTERS IN FARMWORLD ARE LINED FOR THE COLOR ORANGE.;
FARMWORLD INTERNATIONAL FOODS FARMWORLD INTERNATIONAL FOODS, INC. PO Box 185 Culver OR 97734 meat and processed meat;FARM WORLD INTERNATIONAL FOODS;INTERNATIONAL FOODS;
GOURMET TRIM Fischer Packing Company 1860 Mellwood Avenue Louisville KY 40252 Meat and processed meat, namely, deli meats, luncheon meats, ham, frankfurters, beef, chicken, sausage, turkey, pork, bacon, and brisket;GOURMET;
JDS J. D. Sweid & Co. Ltd. 7542 Gilley Ave. Burnaby, British Columbia V5J 4X5 Canada Meat and Processed Meat;
ONE RARE MEAT COMPANY OTTMAN CUSTOM PROCESSORS, INC. 1 BLACKSTONE STREET WILKINSONVILLE, MA MA 01590 Meat and Processed Meat;No claim is made to the exclusive right to use Meat Company, apart from the mark as shown.;
QUALITY IRISH AN BORD BIA Clanwilliam Court Lower Mount Street Dublin 2 Ireland meat and processed meat;The certification mark as used by authorized persons certifies that the mark is applied only to goods originating in Ireland which have been examined, tested and/or inspected and meet the specified requirements and standards of manufacture, quality and excellence established by Act of the Irish Parliament.;QUALITY;
QUALITY IRISH CORAS BEOSTOIC AGUS FEOLA Elm House, Clanwilliam Court Lower Mount Street Dublin 2 Ireland meat and processed meat;The certification mark as used by authorized persons certifies that the mark is applied only to goods originating in Ireland which have been examined, tested and/or inspected and meet the specified requirements and standards of manufacture, quality and excellence established by Act of the Irish Parliament.;QUALITY;
RABBIT HOLE FOODS R&D Productions, Inc. 3315 Kimber Drive, Suite E Thousand Oaks CA 91320 Meat and processed meat; prepared salad, namely, legume based salad as a tuna salad substitute; legume based salad as a chicken salad and egg salad substitute; prepared salad, namely, vegetable based salad as a crab salad substitute; prepared vegan dips, namely, processed vegetable based dip, processed nut and bean based, non dairy processed artichoke dip, non dairy processed spinach and artichoke dip, non dairy cashew cheese dip;FOODS;
RODEO JOHN MORRELL & CO. Chicago IL meat and processed meat;
RUPRECHT'S RUPRECHT COMPANY 1301 Allanson Rd. Mundelein IL 60060 meat and processed meat; namely, beef, veal, lamb and pork;ruprechts;
RUPRECHT'S BLACK ANGUS BEEF RUPRECHT COMPANY 1301 Allanson Rd. Mundelein IL 60060 MEAT AND PROCESSED MEAT; NAMELY BEEF;RUPRECHTS BLACK ANGUS BEEF;BLACK ANGUS BEEF;
UN-CHICKEN R&D Productions, Inc 3315-E Kimber Drive Newbury Park CA 91320 Meat and processed meat; prepared salad, namely, legume based salad as a chicken salad substitute;
UN-CRAB R&D Productions, Inc 3315-E Kimber Drive Newbury Park CA 91320 Meat and processed meat; prepared salad, namely, jackfruit based salad as a crab salad substitute;
UN-EGG R&D Productions, Inc 3315-E Kimber Drive Newbury Park CA 91320 Meat and processed meat; prepared salad, namely, legume based salad as an egg salad substitute;
UN-TUNA R&D Productions, Inc. 3315 Kimber Drive, Suite E Thousand Oaks CA 91320 Meat and processed meat; prepared salad, namely, legume based salad as a tuna salad substitute;
 

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.