Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.

Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.

Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.

Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.

Abstract: Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

Abstract: An apparatus, and method of its use, for slicing food products, particularly elongated food products, in which the apparatus has a housing enclosing a rotatable slicing blade, and a sleeve which is mounted in a housing sidewall. The sleeve provides a passageway through which a food product passes and receives a treatment along its outer surface. Other additional and/or alternative features for enhancing or sustaining the cleanliness within the slicing housing also are provided, which include use of overpressure within the housing interior, introduction of HEPA-filtered gas or air therein, delivery of an antimicrobial agent therein, and/or providing interior housing wall surfaces having a surface finish (RMS) not exceeding 32 microinches. The slicing apparatus, and its method of operation, provides reliable, accurate continuous slicing capability while requiring less cleaning.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.

Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.

Abstract: A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices.