Abstract: A method and apparatus are disclosed for processing meat products containing at least a small portion of liquefiable fats or oils wherein the meat products are extruded into multiple passages or tubes of a shell-and-tube type heat exchanger for heating or cooling the meat product with the fats and/or oils providing lubrication for passage of the meat product through the heat exchanger. With the meat product being trimmings containing substantial amounts of liquefiable fats and oils, the meat product is heated to a rendering temperature within the heat exchanger, rendered or liquefied fats being separated from lean meat portions of the meat trimmings after passage from the heat exchanger, the lean meat portion preferably being immediately refrigerated in order to limit bacterial growth.

Abstract: Process for the production of fodder and fat from animal raw materials, such as slaughterhouse waste. The raw material is subjected to heating to a temperature of from about 60.degree. to about 135.degree. and is separated thereafter into a solid material phase and a fluid phase. The solid material phase is subjected to a separate drying step and thereafter steps for the separation of fat and solid material individually. The fluid phase is subjected to separate evaporation the evaporation product being wholly or partially supplied to the solid material phase for separation of fat and solid material individually. Heat energy in the gases emitted from the drying step of the solid material phase is used in an evaporation step for the fluid phase.

Abstract: A method for finishing cooked bacon bits through vibration of the finished product. Larger and smaller pieces of bacon are cooled to a temperature below 20.degree. F. and vibrated for a period of time sufficient to dislodge fines adhering to the surface of the larger pieces. The vibration also smooths the rough edges on the larger pieces and improves appearance and increases pourability during use.

Abstract: In a process for continuous production of meat meal and fat from an animal raw material by indirect boiling (1) of the raw material and separation (1) of the boiled material partly into solid material, which is dried (2), and partly in stick water, which is partly evaporated (16) and is discharged from the plant or is dried, the novelty consists in the fact that a so called back pressure turbine (6) is operated, the back pressure steam (8) being utilized for boiling (1) and drying (2), while the turbine (6) is allowed to drive a mechanical compressor (7), which compresses steam (23), that is discharged from an expansion vessel (16) in which said stick water (4) is evaporated by stripping, the compressed steam (24) being utilized for heating of the stick water, circulating in a circuit, comprising said expansion vessel (16) and a heat exchanger (25).

Abstract: A method for processing an advancing avian carcass wherein muscle parts are removed from an advancing warm carcass prior to rigor mortis, the advancing carcass is eviscerated and the removed parts are preserved within two hours of removal.

Abstract: Two powdered protein products are produced from animal raw material of varying composition, in particular offal from bacon factories and cattle slaughterhouses.The offal is heat treated and separated mechanically into a fluid phase and a solid phase, which is powder-dried with subsequent removal of bone pieces to obtain the first protein powder. The fluid phase is separated into a sludge which is returned into the process, into a fat phase--which is processed into technical fat and into a size phase which is spray-dried separately in order to obtain the second protein powder. The powders produced are free flowing without any lumping tendency. The first powder has a protein content which corresponds to the content of conventionally produced meat-bone meal, whereas the second powder has a high protein content and has gluing properties and may therefore be used as a gluing agent or as a protein supplement for fodder.

Abstract: A continuous process for preparing stabilized fat, stabilized protein meal and low fat stabilized bone for producing high quality gelatin and glue from raw organic material containing fat, soft proteinaceous tissue and high density proteinaceous material by crushing the raw material in a rough sizer and continously feeding the crushed raw material to a press to form a soft low density proteinaceous material and a major proportion of the fat. A pressed high density material is discharged from the press separately from the soft wet low density material. The fat is separated from the soft wet low density material, dried and the suspended solids therein removed to provide a stable light colored fat product. The separated pressed high density material and the wet low density material having a low fat content are heated to reduce the moisture content below about 10 wt. percent moisture and effect crisping any fat and tissue adhering to the high density material.

Abstract: The installation comprises substantially: a chopper for breaking up raw bones with meat still attached to them, an extraction tank containing an alcaline solution with a pH of the order of 10 to 12 for retaining the proteins, a precipitation tank for the proteins by supplying an acid solution bringing back the pH of the liquid phase to a value of the order of 6, and a separation device for the proteins using physical means such as centrifugation, filtration or decantation means.

Abstract: The present invention relates to a process for peeling off the protective tissue of musculomembranous organs.This process successively consists in:making the said organs to change into a solid state by freezing:and abrading the protective tissue of those frozen organs.The process of the invention is especially applied to peel off the inner membrane of the oesophagus of slaughter-house animals.

Abstract: Peeling of the shells of boiled eggs is realized continuously, promptly and simply by introducing the boiled eggs into a cylinder through which water is flowing, the cylinder performing circular movememt about a substantially horizontal axis with the magnitude of the circular movement increasing gradually from an initial portion towards a terminal end portion. The boiled eggs are firstly made to collide with the inner surface of the cylinder by small circular movement of the cylinder, and rendered more elastic with the eggshells of fine fragments to the degree that the shell membrane remains unbroken. Next, the shell membrane is broken by applying a whirling water stream and a centrifugal force generated by large circular motion. The boiled egg contents are then separated from the eggshells so smoothly as to be slipped out of their shells.

Abstract: Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.

Abstract: Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing moisture from whole egg or yolk and extracting cholesterol and neutral fat from the dried whole egg or yolk with liquid dimethylether.

Abstract: A continuous process of preparing low fat stabilized bone particularly suited for producing high quality gelatin from trimmed raw bone which is preferably crushed in a pre-hogger and fed continuously to preferably a screw type press mounted within a cage having a choke and perforations in the wall of the cage through which soft non-bone material is extruded. The pressed bone which is recovered separately from the soft non-bone material has a substantially reduced content of fat and meat tissue without heating while in contact with liquid fat. The pressed bone is heated in an oven dryer to a temperature up to 250.degree. F. (121.degree. C.) which crisps the fat and meat tissue adhering to the pieces of bone so that the crisp fat and meat tissue is readily separated from the bone during the heating, tumbling and screening thereof.

Abstract: Dressed poultry without giblets in the breast cavity are chilled in an ice water bath or the like to 32.degree.-35.degree. F. The giblets are frozen and are then inserted into the carcass thereby providing refrigeration and enabling shelf life of the carcass to be maintained for up to 30 days or greater without the use of water ice or dry ice in packing cartons.

Abstract: Immediately after the animal raw material is boiled, the main part of its fat content is removed by centrifugal separation. The residue, consisting essentially of sludge and stick-water, is then subjected to a mixing operation, and sludge is removed from the mixture by a second centrifugal separation.

Abstract: A beverage base and other products are made from cocoa powder, soy flour, dried whey, corn flour, pea powder, or pea flour by blending the powder or flour with a quantity of water to make a paste that is retained between a pair of metal screens (preferably stainless steel screens) or plates which serve as electrodes. The paste is subjected to a difference of electrical potentional until separated into three fractions having different pH's.

Abstract: Unprepared pieces of meat, such as sheep heads, pig feet, and the like, or fishes and crustaceas, are treated by trituration with crushing under pressure so as to yield a soft product adapted to be a foodstuff, in which the elements of components stay several millimeters long, which gives the product a good aspect for appetency.

Abstract: A method and apparatus for separating meat from bones particularly after most of the meat has been otherwise removed. Separation of meat from the bones occurs in a cyclical process wherein at least a portion of the separated meat is frozen and formed into small particles which are then recycled and impinged, at relatively high velocities, against meat containing bones to separate the meat from the bones. One embodiment of the apparatus includes mechanical means for exposing various surfaces of the meat containing bones to the frozen impinging meat particles to assure that all of the meat is separated from the bones. In another embodiment, the meat containing bones are supported by an air column which also agitates the meat containing bones and exposes various surfaces thereof to the impinging frozen meat particles.

Abstract: Animal raw material is boiled at least mainly by indirect heating and then divided into stick water and solids, the solids being separately dried to form a first meat meal fraction. The stick water, preferably after separating a sludge component and a fat component therefrom, is concentrated by evaporation and then divided into a sludge phase and a fat phase, the sludge phase being dried to form a second meat meal fraction.

Abstract: Hard cooked eggs are fed through a hopper to a conveyor section which has an oscillating and vibratory feed at a frequency and energy level which progressively fractures and shatters the shell of the eggs passing therethrough. The eggs are passed through a resilient orifice which flagellates the eggs successively and frictionally dislodges the shell and the eggs are subjected to a stream of fluid such as water intersecting their path of travel differentially lubricating and assisting in the stripping of the shells from the eggs without damage to the hard cooked flesh of the eggs. The eggs are washed clean and the shell debris is collected and the shelled eggs are emitted in a separate flow path. Process fluid is treated as desired and recycled.The apparatus comprises a collector hopper oriented above a conveyor run onto which eggs are delivered in a consecutive sequence path. The conveyor is agitated and vibrated imparting continuous shock loading to the eggs passing through the conveyor.

Abstract: A method of trussing a poultry carcass including folding the neck skin over the back of the carcass, placing the central part of a cord over the neck skin and passing the end portions of the cord over the wings, about the body, under the keel and back on the other side of the body, tieing the cord over the neck skin. A modified trussing method includes making a slit in the skin of the body of the carcass, tucking the end of the humerus section of the wing into this slot and, if desired, binding the wing section in position by placing a cord over the wing section, suitably over the body skin covering the end of this section.

Abstract: Material obtained from animals, poultry, or fish and containing edible flesh along with normally inedible relatively hard or tough components, such as bone, gristle, tendons, etc., is fed in ground condition into one end of a perforated conduit that has a conveyor screw therein which progressively decreases in conveying capacity from the feed end of the conduit to an imperforate discharge end thereof. Such inedible components are compacted within the imperforate discharge end of the conduit by an extension of the conveyor screw prior to discharge following build-up and conveyance along the interior surface of the perforate portion of the conduit as a filter mat through which edible flesh is forced toward and through the perforations of the conduit to provide a substantially bonefree edible product.

Abstract: Material obtained from animals, poultry, or fish and containing edible flesh along with normally inedible relatively hard or tough components, such as bone, gristle, tendons, etc., is fed in ground condition into one end of a perforated conduit that has a conveyor screw therein which progressively decreases in conveying capacity from the feed end of the conduit to an imperforate discharge end thereof. Such inedible components are compacted within the imperforate discharge end of the conduit by an extension of the conveyor screw prior to discharge following build-up and conveyance along the interior surface of the perforate portion of the conduit as a filter mat through which edible flesh is forced toward and through the perforations of the conduit to provide a substantially bonefree edible product.