MEAT TENDERIZERS DOMESTIC USE

Brand Owner (click to sort) Address Description
EXPECT MORE THAN GREAT FLAVOR FLAVORITE LABORATORIES, INC. P.O. Box 1315 Memphis TN 38101 meat tenderizers for domestic use; curing salts for meats; food flavorings and food extracts being non-essential oils; condiments, namely, liquid sauces and dry mixes; seasonings and spices; grain or flour based mixes for making bakery goods; batters and grain and flour mixes for coating and seasoned coatings for meat, seafood and poultry;
F Q FLAVORITE LABORATORIES, INC. P.O. Box 1315 Memphis TN 38101 meat tenderizers for domestic use; curing salts for meats; food flavorings and food extracts being non-essential oils; condiments, namely liquid sauces and dry sauce mixes; seasonings and spices; grain or flour based mixes for making bakery goods; batters and grain and flour based mixes for coating and seasoned coatings for meat, seafood and poultry;The drawing is lined for the color red, but color is not a feature of the mark.;
FLAVORITE QUALITY IN EVERYTHING WE DO FLAVORITE LABORATORIES, INC. P.O. Box 1315 Memphis TN 38101 meat tenderizers for domestic use; curing salts for meats; food flavorings and food extracts being non-essential oils; condiments, namely liquid sauces and dry sauce mixes; seasonings and spices; grain or flour based mixes for making bakery goods; batters and grain and flour based mixes for coating and seasoned coatings for meat, seafood and poultry;
 

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.