SMOKED MEAT SNACKS

Brand Owner (click to sort) Address Description
A LITTLE LESS THAN A MEAL A LITTLE MORE THAN A SNACK GOODMARK, INC. NORTH HILLS OFFICE CENTER RALEIGH NC 27609 SMOKED MEAT SNACKS;MEAL SNACK;
A LITTLE LESS THAN A MEAL. A LITTLE MORE THAN A SNACK. GOODMARK FOODS, INC. RALEIGH NC Smoked Meat Snacks;No claim is made to the exclusive right to use Meal and Snack, apart from the mark as shown.;
BEEF-ALICIOUS Double B Foods, Inc. Suite 210 800 West Arbrook Blvd., Suite 210 Arlington TX 76015 smoked meat snacks, namely, beef jerky and meat sticks;
BIG JERK CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 SMOKED MEAT SNACKS;
BIG SLIM CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 SMOKED MEAT SNACKS;
BOOTS 'N SADDLE GENERAL MILLS, INC. Number One General Mills Boulevard Minneapolis MN 55426 Smoked Meat Snacks;BOOTS SADDLE;
PEMMICAN GOODMARK FOODS, INC. RALEIGH NC SMOKED MEAT SNACKS, NAMELY, BEEF JERKY AND MEAT STICKS;
PEMMICAN GFI HOLDINGS, INC. One ConAgra Drive Omaha NE 68102 smoked meat snacks, namely, beef jerky and meat sticks;
SAFARI SNACKS Dupree, Lance, T. 1216 Erie St. Spooner WI 54801 smoked meat snacks;SNACKS;
SUPER JERK CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 Smoked Meat Snacks;
V GOOD MARK GOODMARK, INC. NORTH HILLS OFFICE CENTER RALEIGH NC 27609 SMOKED MEAT SNACKS;
 

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.