FRANKFURTER MEAT

Brand	Owner (click to sort)	Address	Description
AWARE	LIPTON INVESTMENTS, INC.	501 Silverside Road Wilmington DE 19809	frankfurter meat;
KAYEM PREMIUM QUALITY	KAYEM FOODS, INC.	75 Arlington Street Chelsea MA 02150	Frankfurter meat, Kielbasa Sausage, Bologna, Salami, Processed Polish Sausage, Meat, Macaroni and Cheese and Olive Loaves, Liverwurst, Mortadella, Ham, Roast Beef, Corned Beef, Pastrami, Turkey, Cheese, Sausage;PREMIUM QUALITY;
KAYEM PREMIUM QUALITY DELI	KAYEM FOODS, INC.	75 Arlington Street Chelsea MA 02150	Frankfurter meat, Kielbasa sausage, Bologna, Salami, processed Polish sausage, meat, macaroni and cheese and olive loaves, Liverwurst, Mortadella, Ham, Roast Beef, Corned Beef, Pastrami, Turkey, Cheese, Sausage;DELI and PREMIUM QUALITY;
SPECIALTY GENOA PRODUCTS PRIVATE STOCK SINCE 1909	KAYEM FOODS, INC.	75 Arlington Street Chelsea MA 02150	frankfurter meat, sausage, bologna, salami, liverwurst, mortadella, ham, roast beef, corned beef, pastrami, turkey, cheese, and olive loaves;SPECIALTY PRODUCTS, PRIVATE STOCK and SINCE 1909;The lining is a feature of the mark and does not indicate color.;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

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.