Abstract: The present invention relates generally to a system for pressing meat products. The system includes a press rack having platens that are movable between a loading position in which meat products can be loaded between the platens, and a pressing position in which the platens are adapted to press the meat products. A hydraulic locking and release mechanism is used to selectively retain the platens in the pressing position. The system also includes a floor mounted closing unit that provides the power for moving the press rack from the loading position to the pressing position.

Abstract: A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate microbial growth inhibitor, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and the display unit can be packaged in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.

Abstract: A turkey loading apparatus and method for loading turkeys includes a support structure adapted to the position at a gathering location. A conveyer conveys the turkeys to a dumping end. A loading box is operatively connected to the support structure. The loading box is moveable between a first and second position. A loading box has an exit, wherein when the exit is opened the turkeys are unloaded into the coop.

Abstract: A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink color after cooking. Then, the bacon or bacon ends and pieces are fried to bring their water activity level to a second level, wherein the bacon or bacon ends and pieces have a dark red color.

Abstract: A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The mixture is heated to above 120.degree. F. wherein protein within the product mixture is substantially denatured. The product is then mixed further and then heated to at least 180.degree. F. Finishing processing takes the product mixture to a water activity level of 0.85 or less. In one embodiment, encapsulated salt is added with the curing ingredients. In another embodiment regular salt is added after the protein has been denatured. In both embodiments, the salt does not reach the protein within the bacon until the protein has been denatured.

Abstract: A process for packaging fresh pork and the fresh pork package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestrant and a diacetate flavor enhancement agent, and packaging the pork in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film and further packaging one or more display units in a film wrapped container. The atmosphere within the container can be maintained as a high oxygen atmosphere.

Abstract: A process for making a low fat meat product includes grinding meat having less than 50% fat to reduce the meat to a small particle size. The meat is then heated to a target temperature less than 100.degree. F., which is hot enough to melt the fat and low enough not to denature the meat. The meat is then placed in a centrifuge and subject to centrifugal separation, thereby making a low fat meat product and an oil product. The low fat meat is removed from the centrifuge and chilled and the oil product is removed and may later be subject to a polishing operation. In addition, the process may include mixing the meat after it has been heated and before being placed into the centrifuge.

Abstract: An microwave container with synergistic active elements provides more uniform heating than prior art containers, and is more tolerant of variations in food product, load and heating conditions. The active elements (which are conductive and microwave opaque) include an annular ring in the base of the container, a band extending from the base of the side walls up the walls to a level approximately even with the anticipated fill level in the container, a lip extending from the bottom of the side walls onto the base, and at least one, preferably three cooperative active elements in the lid of the container. These containers can be used for thawing and cooking frozen, uncooked meats and other foods, with which prior art containers produced unsatisfactory results.

Abstract: A loin separation apparatus and method of operation therefor controls a loin knife assembly in a manner which simulates the anthropomorphic motions of a human operator during a loin pulling operation. The loin knife assembly includes a U-shaped knife blade which is mounted to an arm which is connected to the apparatus through a universal joint to permit lateral and vertical displacement of the knife blade. Moreover, the separation between the sides of the loin knife may be varied. The combination of lateral displacement and varying the separation between the sides of the blade enables the sides of the knife blade to follow separate profiles. The loin separation apparatus generates customized cutting profiles and/or modifies standard cutting profiles for the loin knife assembly, as well as for a scribe saw assembly which may also be included on the apparatus, based upon the particular dimensions, contours, etc. of a specific side of meat.

Abstract: A loin separation apparatus and method of operation therefor controls a loin knife assembly in a manner which simulates the anthropomorphic motions of a human operator during a loin pulling operation. The loin knife assembly includes a U-shaped knife blade which is mounted to an arm which is connected to the apparatus through a universal joint to permit lateral and vertical displacement of the knife blade. Moreover, the separation between the sides of the loin knife may be varied. The combination of lateral displacement and varying the separation between the sides of the blade enables the sides of the knife blade to follow separate profiles. The loin separation apparatus generates customized cutting profiles and/or modifies standard cutting profiles for the loin knife assembly, as well as for a scribe saw assembly which may also be included on the apparatus, based upon the particular dimensions, contours, etc. of a specific side of meat.

Abstract: A process for making a low fat meat product includes grinding meat having less than 50% fat to reduce the meat to a small particle size. The meat is then heated to a target temperature less than 100.degree. F., which is hot enough to melt the fat and low enough not to denature the meat. The meat is then placed in a centrifuge and subjected to centrifugal separation, thereby making a low fat meat product and an oil product. The low fat meat is removed from the centrifuge and chilled, and the oil product is removed and may later be subject to a polishing operation. In addition, the process may include mixing the meat, without further heating, after it has been heated and before being placed into the centrifuge.