Abstract: A dressed raw poultry carcass, with its front portion engaging an abutment, is pressed from the rear to clamp the carcass against the abutment, and side rails carry arms rearwardly to engage the knees of the bird, thus positioning the carcass firmly for fluid injection or other treatment.

Abstract: Dyed edible food casings, e.g. sausage casings, are produced by applying an edible dye to an edible carrier therefor, fixing the dye on the carrier by use of a protein, and admixing the carrier with an edible casing material to form an extrudable composition. That composition is then used for production of the casing by extrusion. The dye can be a water soluble dye, a fat soluble but water insoluble dye, or a water insoluble, alkali soluble dye.

Abstract: A method of preventing the adherence of food products by applying a fat material in powder form to at least one surface of the food product.

Abstract: A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked, cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds, after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor.

Abstract: Meat comminute is converted into a cooked restructured meat having a surface that is grained, resembling that of slices cut in the direction of the muscle fibres from cooked meat of good quality.

Abstract: A tracer compound, tin, is added to sodium caseinate in such a way as to be uniformly distributed throughout, and an amount of the tin is traced into a comminuted meat product to precisely determine the amount of sodium caseinate which has been added to the meat product.

Abstract: A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insufficient to result in any appreciable organoleptic deterioration or protein denaturation of the meat.

Abstract: A digital cooking timer responsive to the temperature of a cooking medium and incorporating minimum and maximum time decoders to insure that the cooking period is within a predetermined range is described. An interval timer sets up a counting period upon immersion of the product in the cooking medium but is inhibited from starting its counting function by the minimum time decoder until elapse of a fixed time period. After elapse of the fixed time period, the interval timer is enabled when and if the cooking medium reaches a predetermined temperature. The maximum time decoder provides an override control that energizes the control device after a fixed period in the absence of an energizing signal for the control device from the interval timer.