Abstract: An injection needle assembly for injecting a fluid into a meat product comprises an injection needle which has a proximal end and a distal end and a bore which extends from the proximal end to the distal end. A discharge passage opens through the needle from the bore at the distal end of the needle. A valve member is slidably mounted on the needle for movement relative to the needle between a first position in which it closes the discharge passage to retain fluid within said needle and a second position in which it opens the discharge passage to permit fluid to be discharged therethrough into the meat in use.

Abstract: A method of cooling pieces of meat comprises the step of injecting a cooled gaseous medium into the pieces of meat at a plurality of injection sites. The meat curing machine is provided with a system for injecting a cooled gaseous medium through the injection needles thereof into individual pieces of meat in order to cool the meat pieces.

Abstract: A meat tenderizing needle is sharpened to provide first and second side faces which converge and meet at its distal end to form a pair of sharp tangs which are separated by a notch. The first and second side faces having first and second root edges extending along the perimeter of the passage formed in the distal end of the needle. The first root edge is sharp and forms a cutting edge toward which sinew in the meat which is being penetrated by the needles will be guided by the notch to be cut by the cutting edge rather than merely deflected out of the path of the needle.

Abstract: A meat support for supporting sausage in a smokehouse has a rotor mounted for rotation upon a support vehicle. The rotor has a plurality of horizontally extending pockets formed therein, each of which is proportioned to receive and support a sausage with its longitudinal axis horizontally oriented. The rotor is driven about its longitudinal axis such that the sausages which are located in the pockets of the rotor are caused to rotate about their own longitudinal axis. This rotation of the sausages when horizontally oriented serves to reduce moisture losses and to maintain a uniform moisture distribution throughout the sausage while it is cooked.