Abstract: An apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: An apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A conveyor with juxtaposed blocks moves along a path of travel, certain of the blocks have recesses which receive second joints of the wings of poultry. The second joints are arranged sidewise to the path of travel of the conveyor, in the recesses and are successively passed beneath a support frame where a hold down plate and knife is reciprocated as the support frame is towed by the conveyor to cut the flesh and skin between the ulna and radius bones and one or both cartilages, which join the ends of the bones. When cutting a cartilage, the bones are urged apart as the cut is made.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A method of testing pressed food product operational characteristics of a food processor having a press as a portion of a processing line as contemplated. Specifically, the test mold station provides a mold plate having at least one cavity less than an operational mold cavity and has spacers having a combined width greater than a width of the test mold plate.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: A machine for uniformly forming discrete quantities of material into a predetermined shape is disclosed. The machine includes a conveyor, a plurality of stationary forming members having a predetermined cross-section, and a corresponding plurality of guiding members extending from respective ones of the forming members so that discrete quantities of material carried by the conveyor are guided under the forming members where they are uniformly formed into a predetermined shape.

Abstract: An apparatus and method for knitting proteinaceous fragments into a unified mass is disclosed. The apparatus is adapted to accumulate proteinaceous fragments into a wad, and then knit the fragments together to form a unified proteinaceous patty. The method includes the steps of accumulating the meat fragments into a wad, and then knitting the wad to form a unified proteinaceous patty.