COLD MEAT or COLD MEATS

Brand Owner (click to sort) Address Description
CHESTERFORD QVC, INC. Studio Park
West Chester PA 19380
Cutlery and flatware, knives, forks, spoons,...
DEL RODANO INDUSTRIAS ALIMENTICIAS NOEL S.A. Carrera 52 No. 2-38
Medellin
Colombia
cold meat, meat extracts, canned meat...
ELIZABETH AND JAMES Dualstar Entertainment Group, LLC 3525 Hayden Avenue
Culver City CA 90232
Tableware and flatware, knives, forks, spoons,...
FIESTA The Homer Laughlin China Company 672 Fiesta Drive
Newell WV 260501077
Salad Bowls, Drinking Glasses; Corn Cob...
FUD TURKEY LINE SIGMA ALIMENTOS, S.A. DE C.V. AVENIDA GOMEZ MORIN
NO. 1111, COLONIA CARRIZALEJO
66254 SAN PEDRO GARZA GARCIA, NUEVO LEON
Mexico
Turkey sausage, turkey ham, turkey bacon...
JIM'S VILLAGE MEATS MOTT MEAT COMPANY, INC. P.O. BOX 19
ROCKVILLE MO 64780
Meats, Sausage; Beef, Pork and Cold...
LA VILLITA Sigma Alimentos, S.A. de C.V. Colonia Carrizalejo C.P. 66254
Avenida Gomez Morin No. 1111
San Pedro Garza Garcia
Mexico
cold meats, sausages, fresh meat, smoked...
NUTRA EASE Hy Cite Corporation 333 Holtzman Road
Madison WI 53713
cooking utensils with plastic handles, forks,...
NUTRAEASE Hy Cite Corporation 333 Holtzman Road
Madison WI 53713
cooking utensils with plastic handles, forks,...
TEAMWARE IMPERIAL SCHRADE CORP. 99 Madison Avenue
New York NY 10016
serving pieces, ladles, pie servers, large...
TRI-TANIUM HY CITE CORPORATION 333 Holtzman Road
Madison WI 53713
Coasters not of paper and not...
TRITANIUM HY CITE CORPORATION 333 Holtzman Road
Madison WI 53713
stainless steel cookware, pots and pans
WYNCOTE QVC, INC. Studio Park
West Chester PA 19380
cutlery and flatware, knives, forks, spoons,...
 

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.