SOY BASED MEAT SUBSTITUTE

Brand	Owner (click to sort)	Address	Description
BEEF NOT!	Dixie, USA, Inc.	P.O. Box 1969 TOMBALL TX 77377-196	soy based meat substitute;
BEEFNOT!	Dixie, USA, Inc.	P.O. Box 1969 TOMBALL TX 77377-196	soy based meat substitute;BEEF NOT;
CHICK-NONE	HANUMAN, INC.	25 First Avenue Apt. 5E New York NY 10003	soy based meat substitute; and tofu;CHICK NONE;
CHICKEN (NOT!)	Dixie, USA, Inc.	P.O. Box 1969 TOMBALL TX 77377-196	soy based meat substitute;
FISH-LESS STEAK	HANUMAN, INC.	25 First Avenue Apt. 5E New York NY 10003	soy based meat substitute; and tofu;FISH LESS STEAK;STEAK;

FOR RECIPES	PILLSBURY COMPANY, THE	Minneapolis MN	soy based meat substitute;
HARMLESS-HAM	HANUMAN, INC.	25 First Avenue Apt. 5E New York NY 10003	soy based meat substitute; and tofu;HARMLESS HAM;
SMART NUGGETS	Lightlife Foods, Inc.	153 Industrial Boulevard Turner Falls MA 01376	Soy-based meat substitute;NUGGETS;
SMART NUGGETS	Lightlife Foods, Inc.	153 Industrial Boulevard Turner Falls MA 01376	Soy-based meat substitute;NUGGETS;
SMART PATTIES	Lightlife Foods, Inc.	153 Industrial Boulevard Turner Falls MA 01376	soy-based meat substitute;PATTIES;
SMART PATTIES	GREENLEAF FOODS, SPC	180 W Park Ave, Suite 300 Elmhurst IL 60126	Soy-based meat substitute;PATTIES;
SMART PATTIES	GREENLEAF FOODS, SPC	180 W Park Ave, Suite 300 Elmhurst IL 60126	Soy-based meat substitute;PATTIES;
SOYA-WISE	So Soya Brands, Inc.	4012 Rockspur Trail Crystal Lake IL 60012	SOY-BASED MEAT SUBSTITUTE;SOYA;
SOYLAMI	TAN INDUSTRIES, INC.	353 Sacramento Street, Suite 1120 San Francisco CA 94111	Soy-based meat substitute;SOY LAMI;
TURKEY (NOT!)	Dixie, USA, Inc.	P.O. Box 1969 TOMBALL TX 77377-196	soy based meat substitute;TURKEY NOT;
UN-TURKEY	HANUMAN, INC.	25 First Avenue Apt. 5E New York NY 10003	soy based meat substitute; and tofu;UN TURKEY;
	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.