Method of controlling and adjusting the amount of fluid injected

Method of curing pickle stock

Method of diffusing essential oils and oleo-resins of spices in

Method of extending shelf life and enhancing keeping quality of

Method of improving drip loss in fresh beef, pork, and poultry

Method of improving the water-holding capacity, color, and organ

Method of incorporating fatty matter into granulated products

Method of increasing the permeability of cellular materials

Method of inhibiting bacterial growth in meat

Method of inhibiting bacterial growth in meat and product thereo

Method of inhibiting the growth of Clostridium perfringens...

Method of inhibition of warmed-over flavor in uncured meats

Method of injecting poultry in the thigh and leg portions withou

Method of injecting viscous fluid into bread or confectionery

Method of injection into meat and pickle injector for use therei

Method of packaging meat

Method of preparing rare roast beef

Method of preparing tenderized meat

Method of processing freshly slaughtered fowl meat

Method of processing meat