MEAT ON STICK

Brand Owner (click to sort) Address Description
BOBBY BURGER Robert D. Goldberger 2815 Blaisdell Avenue South Minneapolis MN 55408 MEAT ON A STICK AND COVERED WITH A COATING CONSISTING MAINLY OF A COOKED BREADING OR BATTER;
BURGER POP Goldberger, Robert D. 2815 Blaisdell Avenue South Minneapolis MN 55408 MEAT ON A STICK AND COVERED WITH A COATING CONSISTING MAINLY OF A COOKED BREADING OR BATTER;BURGER;
CHAMPS SKEWERS PRO FOOD SYSTEMS, INC. 170 Commerce Drive Holts Summit MO 65043 Meat on a stick;SKEWERS;
COOPER'S SKEWERS PRO FOOD SYSTEMS, INC. 170 Commerce Drive Holts Summit MO 65043 Meat on a stick;SKEWERS;
LOLLI BURGER Goldberger, Robert D. 2815 Blaisdell Avenue South Minneapolis MN 55408 MEAT ON A STICK AND COVERED WITH A COATING CONSISTING MAINLY OF A COOKED BREADING OR BATTER;BURGER;
NEW YORK STICK Lodoen, Lester Box 127 Fox Valley S0N 0V0 Canada MEAT ON A STICK, INCLUDING BISON, LAMB PORK, BEEF AND POULTRY MEAT;STICK;
SWEET MEAT STIX Shouse, Melanie Box 13 Georgetown IL 61846 meat on a stick;SWEET MEAT STICKS;
 

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.