Abstract: The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine solution, tumbled, and further processed.

Abstract: A method of drying a sand mold mixture containing moisture includes restraining the sand mold mixture and exposing the sand mold mixture to a vacuum. The vacuum flashes off the moisture within the sand mold mixture thereby drying the sand mold mixture to create a solidified sand mold. The restraining member prevents voids from forming in the sand mold during exposure to the vacuum.

Abstract: A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.

Abstract: Method and apparatus are provided for generating a prompt stream in a telephony system. At least one voice prompt associated with at least one audio stream to be played to a user of the telephony system is inserted into the prompt stream. Also inserted into the prompt stream is at least one active prompt associated with computer program instructions to be executed when the prompt stream is processed. Also provided are method and apparatus for processing the prompt stream. The at least one audio stream associated with the at least one voice prompt is played to the user, and the computer program instructions associated with the at least one active prompt are executed.

Abstract: A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.

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: 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.

Abstract: The invention is a process for processing and treating the meat, and preferably, the muscles of swine, the muscles having water contained in themselves. The muscles are placed in a container 11 having an inner cavity. A vacuum is created by means of a plurality of vacuum pumps 19, 20 and 22. The vacuum being sufficient to lower, in the interior cavity, the temperature at which water boils so that water in the meat boils. The meat is agitated by tumbling in the container 11. The vapor inside of the cavity is exhausted and both cooling and massaging of the meat pieces are by means of the vacuum created.