Abstract: An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.

Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.

Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

Abstract: A package for retaining a food item includes a tray with a base connected to at least one sidewall. The sidewall extends away from the base to a rim to define an inner chamber. The tray is made of a fluid impermeable material to retain fluids in the inner chamber. The package also includes a shelf made of the fluid impermeable material that is removably supported in the inner chamber such that the shelf is spaced apart from the base of the tray to permit an absorbent pad to be positioned therebetween. The shelf is configured to support the food item in the inner chamber separated from the absorbent pad.

Abstract: A microwaveable product can include a container with an interior and a fluted first sidewall. The product can include a susceptor. The susceptor can be disposed within the container interior. The susceptor can have a fluted second sidewall. The fluted second sidewall can conform to the fluted first sidewall. A food product can be disposed in the interior. The food product can conform to the fluted second sidewall. Microwave energy can reach the food product via the susceptor.

Abstract: The present disclosure describes a product package having a tray and a combination flexible/rigid lid design that comprises a rigid or semi-rigid frame and a flexible film that is transparent or translucent that is fixedly attached to the frame and releasably attached to the package tray. The novel product package is capable of maintaining a seal until opened by a consumer, allows a consumer to see the product through the lid, can be opened with a single step, and is resealable and/or reusable by the consumer.

Abstract: The present disclosure describes a product package having a tray and a combination flexible/rigid lid design that comprises a rigid or semi-rigid frame and a flexible film that is transparent or translucent that is fixedly attached to the frame and releasably attached to the package tray. The novel product package is capable of maintaining a seal until opened by a consumer, allows a consumer to see the product through the lid, can be opened with a single step, and is resealable and/or reusable by the consumer.

Abstract: A method includes preserving a meat product with propionic acid, the method including contacting meat with exogenous enzymes, maintaining the meat-enzyme mixture for a sufficient period and at a sufficient temperature for the enzyme to react with one or more meat substrates and produce propionic acid, and heating the meat-enzyme mixture for a sufficient period and at a sufficient temperature to inactivate the enzymes and cook the meat.

Abstract: A product package can have a tray and a combination flexible/rigid lid design. The design can include a rigid or semi-rigid frame and a flexible film that is transparent or translucent. The film can be fixedly attached to the frame and releasably attached to the package tray. The product package can (a) maintain a seal until opened by a consumer, (b) enable a consumer to view the product through the lid, (c) be opened with a single step, and/or (d) be resealed and reused.

Abstract: A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.

Abstract: An apparatus is disclosed. The apparatus includes a tray having a base connected to a plurality of sidewalls each of which extends away from the base and terminates at a rim, said tray defining a volume with an opening circumscribed by said rim, said rim comprising a press-fit sealing feature; a ring-shaped lid comprising a complimentary press-fit sealing feature configured to mate with said press-fit sealing feature; a product disposed in said volume wherein said product surface comprises at least one contour; and a flexible film, said flexible film spans said opening and adheres to the at least one contour of the product, and said flexible film is secured to said tray between said press-fit sealing feature of the rim and said complimentary press-fit sealing feature of the ring-shaped lid.

Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: A microwavable food packaging can be configured to absorb fluid. The packaging can include a first sheet and a flexible second sheet. The first sheet can include a first polymeric layer. The first sheet can define an upper portion of a food pocket. The flexible second sheet can include an absorbent layer. The absorbent layer can include a paper-based side and a polymer-based side. The paper-based side can include paper fibers, define a bottom of the food pocket and be configured to absorb fluid released from food disposed within the food pocket. The first polymeric layer can be bonded to the polymer-based side through the paper-based side to form a non-hermetic seal, the non-hermetic seal enabling passage of moisture therethrough.

Abstract: A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.

Abstract: The present disclosure describes a product package having a tray and a combination flexible/rigid lid design that comprises a rigid or semi-rigid frame and a flexible film that is transparent or translucent that is fixedly attached to the frame and releasably attached to the package tray. The novel product package is capable of maintaining a seal until opened by a consumer, allows a consumer to see the product through the lid, can be opened with a single step, and is resealable and/or reusable by the consumer.

Abstract: A packaged food product can include: a package and food disposed within the package. The package can include: (a) an inflatable first sheet comprising polymer, and (b) a generally flat second sheet comprising paper material and polymer. The first sheet and the second sheet can be melted together to form a peripheral seal comprising: paper material from the second sheet suspended within a melt between the first sheet polymer and the second sheet polymer. The food can be disposed on the second sheet and in direct physical contact with the paper material.

Abstract: A system and method for extrusion of dough is disclosed. The system includes an auger for moving the dough; a metering pump comprising an input; a first motor for actuating the auger to transfer dough to the input of the metering pump; a first encoder for reading a position or speed of the first motor and for transmitting a signal associated with the position or speed of the first motor; and a controller configured to receive the signal from the first encoder to control operation of the first motor. The controller operates the first motor to at least partially counteract a variance in a pressure of dough at the metering pump based signals from the encoder and/or the pressure sensor.

Abstract: A resealable package includes a bottom portion defining an interior and including a sealing surface extending about a top of the interior; a film coupled to the bottom portion along at least a portion of the sealing surface and including a tab portion extending inward from one side of the top film; and a seal disposed between the film and the bottom portion and including at least first and second sides that intersect and form a seal portion tip. The seal seals the film to the bottom portion such that the film is configured to be resealably peeled away from the bottom portion along at least a portion of the seal area upon application of a force to the seal tip portion via the tab portion.

Abstract: A system and method for manufacturing and processing a food product, such as forming, cooking, transporting, and slicing. The food product includes an elongated body having a generally D-shaped cross section. Additionally, the system includes a buffering and equilibrating apparatus which compensates for a difference in cycle times between the cooking system and the slicing system.

Abstract: A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.