FRESH OR CANNED MEAT

Brand	Owner	Address	Description
SZAFRAN	Polanex Foods International Inc.	2410 Tedlo St. #9 Mississauga, Ontario L5A 3V3 Canada	[ FRESH OR CANNED MEAT, FISH, POULTRY, VENISON AND THEIR PRODUCTS, NAMELY, MEAT PASTE, LUNCHEON MEAT, LUNCHEON LOAF, ] MEATBALLS, [ GOULASH, CHICKEN PATE, CANNED HAM, CANNED PATE, LARD, PORK, BEEF, VEAL, CANNED FISH, CANNED FISH IN NATURAL SAUCE, CANNED FISH IN OIL, CANNED FISH IN TOMATO SAUCE, FISH PASTE, MEAT SAUSAGES, BACON; PORK SHOULDER, PORK LOIN; COOKED HAM, CHOPPED HAM, CHOPPED PORK SHOULDER, CHOPPED PRESSED HAM, CHOPPED PRESSED PORK SHOULDER; GAME; FOOD PROTEINS, NAMELY, PROTEIN FOR USE AS A FOOD FILLER, SOY PROTEIN ISOLATE; CANNED, DRYED, ] COOKED [, AND FROZEN FRUIT AND ] VEGETABLES [ ; JELLIES; JAMS; MARMALADES; STEWED FRUIT; PROCESSED WILD MUSHROOMS; MILK AND DAIRY PRODUCTS; NAMELY; DAIRY-BASED DIPS; BUTTER, POWDERED MILK, CHEESE, HARD CHEESE, MELTED CHEESE, COTTAGE CHEESE; EDIBLE OILS AND FATS; EGGS; PROCESSED, EDIBLE SEAWEEDS AND THEIR EDIBLE EXTRACTS; CRUSTACEAN MOLLUSKS; FLOWER POLLENS AS FOOD, AND FOOD PECTIN ];Color is not claimed as a feature of the mark.;The English translation of the Polish word SZAFRAN in the mark is saffron.;SZAFRAN;
	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.