Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.

Abstract: 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.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Abstract: An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred manipulating apparatus includes a pair of spaced apart, ridged rollers (24,25). The rollers (24,25) have a minimum clearance less than an initial thickness of the workpieces (23). A drive arrangement (30) drives the rollers (24,25) in counter-rotating fashion toward each other to pull workpieces (23) through the minimum clearance area. As the workpieces (23) pass between rollers (24,25), the workpiece material spreads out laterally and bends between opposing ridges (38). This lateral spreading and bending produces relative movement throughout the volume of the workpieces (23).

Abstract: A method for heating foodstuffs, particularly mixtures made up of small pieces of meat, comprises pressurizing the uncooked mixture to force the mixture through a flow resistance device (22) at a heating velocity. Sufficient force is applied to the uncooked mixture to produce frictional resistance heating in the uncooked mixture as the mixture travels through the flow resistance device (22). The frictional resistance heats the uncooked mixture from an initial temperature to a final temperature which may be above a cooking temperature. This final temperature converts the uncooked mixture to a desired processed mixture. The invention may also include forming the processed mixture into a desired shape and cooling the processed mixture to a setting temperature. A variable resistance device (40) may be included in the flow resistance device (22) and used to control the level of heating in the foodstuffs.

Abstract: A pH increasing gas is placed under an operating pressure and in contact with the surface of a meat product to be treated. Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat product at its surface. The increased pH reduces bacterial activity and helps maintain the quality of the meat product during storage. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the meat product and holding the pH lowering gas in contact with the meat product at the neutralizing pressure for a neutralizing period sufficient to bring the pH of the meat product back to a normal level. The method may further include the step of removing the treatment gas and any reaction materials either after releasing the pH increasing gas or after treating with the pH lowering gas if that step is employed.

Abstract: Bones (10) with meat attached thereto are suspended in a substantially fluid medium (14). The fluid medium or matrix (14) includes meat, fat and other soft material (16) which behaves similarly to a fluid when a pressure is applied thereto. The substantially fluid medium (14) also includes a substantially compressible material (18) such as a gas included in voids within the matrix. Once the bones (10) are properly suspended, the entire matrix of material (14) is compressed from an initial pressure to a detachment pressure which may be in a range of 5 pounds per square inch over atmospheric to 1000 pounds per square inch over atmospheric. The meat attached to the bones (10) within the matrix (14) tends to migrate away from the bone and eventually detach from the bone. However, since of all of the bones (10) remain suspended in a substantially fluid medium, pressure is applied evenly across the entire surface of the bones without breaking the bones and contaminating the meat with bone fragments.

Abstract: A screen for use in a separator device includes an inner portion opening onto the screen inner surface and an outer portion extending the remainder of the way through the screen material. The outer portion of the screen opening allows the desired material to pass therethrough, while blocking the entry of large pieces of hard material. The inner portion of the screen opening includes a deflecting surface forming an acute deflecting angle with the inner screen surface in the direction at which a cutting element passes over the screen opening. Large pieces of hard material that may partially enter the screen opening are pressed against the deflecting surface as the cutting element passes over the screen opening, the deflecting surface serving to deflect the hard material out of the screen opening without chipping off or cutting off any of the hard material, which could then pass through the screen opening along with the desired material.

Abstract: In a method and apparatus (10) for dividing meat components such as fat and lean mean, the combined fat and lean meat are extruded into one or more chains of material wherein the fat and lean meat are divided into discrete sections along the length thereof. Each chain of material passes through a conduit (14) and the character of material along each chain is sensed by a suitable sensor (18). The fat and lean meat are then diverted by a diverter (20) functioning in delayed response to the sensor (18) in order to separate the fat and lean meat. The apparatus (10) includes an arrangement for preventing the buildup of material on the internal surface of each conduit (14) and thereby prevents any such buildup from interfering with the operation of the sensor (18) or diverter (20). The buildup preventing arrangement preferably includes a heater element (54) associated with each conduit (14) to heat the inner wall of the conduits.

Abstract: An apparatus for improving the quality of a foodstuff includes a container for containing the foodstuff to be processed and a working gas under an operating pressure. A compressing device places the working gas and the foodstuff under the desired operating pressure and this operating pressure is held for an operating period. The apparatus also includes an arrangement for releasing the operating pressure, preferably suddenly, allowing the foodstuff and any residual gas to go to a relatively lower pressure, which may be atmospheric pressure or a vacuum. This pressurization, hold, and pressure release cycle improves foodstuff quality by reducing undesirable microbe content. Also, the pressurization, hold, and release cycle improves color in meats.

Abstract: An apparatus is provided for removing meat and other soft tissue from bones by pumping a separating material over the surfaces of the bones under a desired separating pressure. The pressure exerted on the surfaces of the bones by the separating material combined with the movement of the separating material across the bone surfaces tears away any soft tissue attached to the bones. The apparatus includes a separator housing, a series of screen openings formed in the separator housing and an arrangement for injecting a suitable separating material into the housing. The separating material and any removed soft tissue exit the housing through the screen openings while the bones are preferably conveyed to an outlet end of the separator housing where they are removed without interfering with the flow separating material out of the separator housing through the screen openings.