Abstract: Loose meat such as crabmeat is formed into lumps by pushing the loose meat upwardly into mold cavities while simultaneously pushing air and moisture through holes in back walls of the cavities, and while a releasable seal is effected around the mold cavities. The mold cavities are displaced to an ejecting station where pressurized air is supplied through the holes to eject meat lumps from the cavities. Diffusers in the holes diffuse the case into dispersed air streams which act against the back of each meat lump. After the meat lumps have been ejected, pressurized air at a higher pressure is directed through the diffusers to clean meat from the diffusers.