Abstract: A moist multi-colored food product is prepared by mixing meat and meat-by-product materials and cereal, fat and water ingredient materials to obtain a base mixture, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion and deposit onto a conveyor for conveying through a steam oven, and to obtain the differently colored product, a first coloring solution is delivered to the emulsifier device for a time, the colored emulsion is passed to the distribution valve and to one piping line and one extruder in series and then after that time, a differently colored solution is delivered to the emulsifier device to obtain a differently colore

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: The present invention relates generally to a system for pressing meat products. The system includes a press rack having platens that are movable between a loading position in which meat products can be loaded between the platens, and a pressing position in which the platens are adapted to press the meat products. A hydraulic locking and release mechanism is used to selectively retain the platens in the pressing position. The system also includes a floor mounted closing unit that provides the power for moving the press rack from the loading position to the pressing position.

Abstract: A method for cutting a pork butt to provide pork products having substantially enhanced value involves first removing the blade bone from the pork butt. The principal shoulder muscles of the pork butt are located and identified and one or more seams extending around portions of at least one of the muscles is cut to remove at least one principal shoulder muscle from the remainder of the pork butt. The removed shoulder muscle is denuded by removing substantially all cartilage, fat, connective tissue, membrane, and other non-muscle material from each outer surface to provide essentially a solid pork muscle. The denuded shoulder muscle is cut into one or more generally solid pork products, each pork product being very low in fat content and of relatively high economic value. Each of the pork products is tenderized prior to being offered for sale.

Abstract: An apparatus and method for the fixing of pieces of meat under pressure during a smoking or heating process, comprising a number of perforated elements arranged as layers above one another, and where holding elements are mutually connected by links which permit mutual displacement to a maximum distance between the layers. On three sides between adjacent layers, the holding elements are provided with fixed, perforated walls, and from at least one holding element, preferably more, the walls extend from two opposing sides from the bottom of the holding element(s) down towards the underlying holding element, and from the upper side from the same holding element(s) the walls extend towards the overlying holding element. There is hereby created a chamber for the insertion of each individual piece of meat, which due to the perforations in the chamber walls not only permits an optimum smoking of the pieces of meat during the smoking process, but also ensures a well-demarcated insertion space for the meat.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35.degree. F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50.degree. F. to 120.degree. F.) air at an initial relative humidity of 30% or less under turbulent air flow. The dried pepperoni is conveyed to a chiller or freezer. The pepperoni has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes.

Abstract: The present invention provides a methods of making an edible material and the application thereof to sticky or moist food products. The edible material may be sprayed on the moist food product. The food product with the edible material thereon may be used make sandwiches or stored without any additional protection. Individually wrapped slices of the moist food product may be further wrapped in plastic films, boxed and transported. Sandwiches utilizing the moist food products with the edible material thereon may be made and stored and sold in convenience store, grocery stores and the like.

Abstract: The use of proteolytic enzymes and heat gelling gums or sodium alginate and/or starches to manufacture pureed meat and/or poultry products from raw meat and/or poultry. The proteolytic enzyme is used to digest the meat and/or poultry proteins upon heating. This gives the cooked product its desired pureed texture. The heat gelling gum or sodium alginate and/or starch is added to the product formulation to bind the digested proteins into the appropriate shape and/or to tie up water.

Abstract: Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.

Abstract: A pressing column for the pressing, for example, of hams in molds is provided with shelves to support the molds. The shelves are mutually connected by links which allow a certain mutual movement between the shelves in the vertical direction. By raising the upper part in the pressing column, the shelves can be pushed in from the side of the column from a platform which is adjustable in height. Hereafter, the upper part can be lowered and the contents of the molds are pressed in a normal manner with a pressing apparatus. After the pressing and the boiling of the hams, the shelves are again separated and the molds are removed.

Abstract: A method for heating foodstuffs, particularly mixtures made up of small pieces of meat, comprises pressurizing the uncooked mixture to force the mixture through a flow resistance device (22) at a heating velocity. Sufficient force is applied to the uncooked mixture to produce frictional resistance heating in the uncooked mixture as the mixture travels through the flow resistance device (22). The frictional resistance heats the uncooked mixture from an initial temperature to a final temperature which may be above a cooking temperature. This final temperature converts the uncooked mixture to a desired processed mixture. The invention may also include forming the processed mixture into a desired shape and cooling the processed mixture to a setting temperature. A variable resistance device (40) may be included in the flow resistance device (22) and used to control the level of heating in the foodstuffs.

Abstract: The process for making elver or eel substitute uses three separate paste mixtures which are prepared from surimi, salt and olive oil. Two of the paste mixtures have varying amounts of cuttlefish ink so that one of the pastes is gray in color while the other is dark in color. The paste mixture without any cuttlefish ink is light in color. These three separate paste mixtures are then separately transported and extruded through a nozzle head. The nozzle head has a cross-section similar to an elver and the three paste mixtures are joined at the nozzle head to form a layered roll where the light-colored paste is superimposed on the gray-colored paste and a thread of the dark-colored paste is positioned between the two pastes and at one end of the roll. The roll is then cut into pieces which take the appearance of an elver. The pieces are cooked in salt water at 75.degree.-95.degree. C. for 1-3 minutes and then cooled in a thermal shock vat with water at 4.degree. C.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: A processed meat product such as bacon and a process for treating meat cuts for use in the production of a processed meat product. Particulate meat material is mixed with a pickle solution to form a mixture. The pickle solution and meat material mixture is fed through a reduction mill to form a suspension. The temperature of the suspension is raised during milling to approximately 45.degree. F. or higher. Subsequent to milling the temperature of the suspension is decreased to approximately 32.degree. F. or lower. The cooled suspension is then injected into a meat cut. The injected meat cut is then thermally treated to form a bacon or bacon-like product having an increase in weight of 0% to 49% above the weight of the meat cut prior to injection.

Abstract: In a process for producing a food product based on meat, animal proteins or vegetable protein, an emulsion is prepared from base components by first comminuting and emulsifying the base components. In the next processing step, the emulsion is loaded into a stuffing device, from which the emulsion then exits in the form of a single strand or numerous parallel strands. In a further step, the strands of the emulsion are cooked. The cooked strands of the emulsion are then cut by a cutting device into shorter strips, preferably having a length of a few centimeters, and the strips are subsequently deep-frozen and then packaged.

Abstract: Methods are disclosed for producing substantially flat processed meat products and, more specifically, flat casingless hot dogs. In the disclosed methods a material containing substantial amounts of the meat protein is formed prior to cooking into a flat form of a predetermined thickness by pressing the uncooked material. The flat form is then heated either simultaneously with the forming or thereafter to a temperature and for a time sufficient to congeal a sufficient amount of the protein to stabilize the shape of the flat form but insufficient to cause any substantial rendering of the material. The surface of the congealed flat form is then treated by smoke, drying or both to establish its texture and flavor, and the treated flat form is then finally cooked into the food product. The flat form is cut into discrete flat shaped patties either at the beginning of the method or subsequent to cooking or chilling.

Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A raw deep-frozen fish preparation is composed of 90 to 75% of coarse pieces of fish, containing the connective tissue, and of 10 to 25% of a fish paste, coated around the coarse pieces, said paste consisting of finely ground and minced fish flesh capable of forming a binder. The preparation is produced from blocks of frozen or deep-frozen fish flesh by the following steps:a) partial defrosting of the fish flesh in order to reach a temperature of -10.degree. C. to -2.degree. C.,b) finely mincing 10 to 25% of the thus partially defrosted flesh, optionally adding a small quantity of salt and/or proteinic substances, until a fine paste is obtained which is sticky to the touch,c) mincing coarsely the rest of the partially defrosted fish flesh until coarse pieces are obtained,d) incorporating the coarse pieces with the paste until a homogeneous mixture is obtained, and thene) molding the homogeneous mixture and deep-freezing.

Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.

Abstract: The invention provides a molding apparatus and process of molding formable materials which comprises at least one supply manifold for receiving a formable material and plungers or pistons for applying pressure to the formable material within the manifold. A mold plate including at least one mold cavity is driven between fill and discharge positions, with the at least one mold cavity selectively exposed to the supply manifold when in the fill position. A clamp member is positioned adjacent the mold plate when in the fill position, and pressure is applied on the clamp member to clamp the mold plate against the supply manifold. The clamp member and associated structure apply pressure to the clamp member compensating for deflection of these structural members which maintains the mold plate in firm clamping relation relative to the supply manifold.

Abstract: The present invention provides an improved method of shirring cellulosic skinless sausage casing comprising applying a shirring solution to the interior of the casing interior the improvement comprising applying a shirring solution to the casing at a temperature less than 10.degree. C.

Abstract: A plate for use on an outlet end of food grinder comprises a generally cylindrical disk-like body portion having an axis, first and second generally parallel spaced principal surfaces extending generally perpendicular to the axis, and concentric inner and outer peripheral surfaces. A plurality of generally spaced slot-like openings extend through the body portion from the first principal surface to the second principal surface in an annular area of the body portion. Each of the slot-like openings extend from substantially the same predetermined distance inwardly from the outer peripheral surface of the body portion. Each of the slot-like openings are elongated and have a predetermined width. All of the slot-like openings are generally parallel to each other. At least some of the slot-like openings have a length to width ratio of at least about 10:1, and a width from approximately one millimeter to approximately six millimeters.

Abstract: A method and apparatus of continuously processing an elongated strand (1) of plastic edible material coated with a coagulated coating. A co-extruder (6) has interchangeable parts (9B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor (106) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier (3). A linker and/or crimper (2) is provided.

Abstract: A process for producing dry and semi-dry sausage products. Ground meat is admixed with an acidulant (e.g., a food grade acid) encapsulated by a material having a melting temperature of at least about 90.degree. F. The resulting admixture is formed into at least one shaped sausage product wherein the product has at least one cross-sectional dimension no greater than 1.0 inch. The shaped sausage product is then heated at a temperature and for a period of time sufficient to (a) melt the encapsulating material and allow the acid to contact the meat and lower the pH of product to a value no greater than 5.3 and (b) dehydrate the product such that the ratio of the weight of moisture in the product to the weight of protein in the product is no greater than 3.7 to 1. The heating step is carried out for a period of time no greater than about one hour (typically for only a few minutes) and in a heating apparatus operating at a dry bulb temperature in the range of from about 90.degree. F. to about 500.degree. F.

Abstract: Jerky products having a high proportion of meat are produced on a mass production basis. Meat which is at least substantially frozen is comminuted and then heated to a temperature of least about 140.degree. F. to at least partially denature protein of the meat. The cooked meat is then cooled to a temperature sufficiently low to solidify the fat which melted during the cooking step. A binding agent, most preferably a cold water soluble starch and guar gum, is admixed with the cooked meat to compensate for the loss of binding power resulting from denaturing of the protein during the cooking step. Mixing of the binding agent with the cooled, cooked meat and other ingredients such as seasonings and fillers is conducted to obtain a machinable meat-based dough.

Abstract: An automatic stripping machine for meat products such as hams or other meat products which have been previously baked in a mold and compressed by a lid inserted in the mold and provided with at least a crosspiece mounted in a floating arrangement on two or more columns integral with the lid, with interposition of a resilient device and arms having a toothed profile for locking the lid to the mold, being hinged on one end of the crosspiece and having one of their teeth locked under an external rim which surrounds the mold opening. The machine carries out in a sequential and automatic way the operations of sequential feeding of the molds filled with the meat product and closed with a lid; identifying the number of lid locking arms for the purpose of subsequently removing the lid; removing the lid from the mold; stripping the product from the mold; and separately discharging the product and the empty mold.

Abstract: A composite, co-extruded food product has an outer casing and an inner filling. The outer casing is based upon a textured meat or textured fish and has a moisture content of between 20% and 40%. The filling ingredient represents between 30% and 40% of the total volume of the product and may be a vegetable oil/fat, an animal oil/fat and/or a powdered yeast.

Abstract: Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices which do not overlap are thus provided.

Abstract: One or more portions of whole muscle meat are injected with a suitable liquid afforded by an emulsion of butter oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or portions are placed in a tray and conformed generally to a desired final shape by the use of a low pressure, and are frozen to a temperature of minus 18.degree. C. into a condition in which the meat is mechanically rigid. The body of meat is pressed under high pressure into the final shape to produce a block of meat of substantially uniform cross-section. The block may be sliced to provide steaks of uniform thickness, uniform cross-section and uniform density, and may conveniently be vacuum sealed prior to cooking.

Abstract: Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts, formed during subdivision of the whole muscle groups, are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.

Abstract: A method of storing and aging a meat which comprises the steps of containing said meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of said meat from direct contact with a gas present in the controllable environment, controlling said gas in said controllable environment by reducing free oxygen gas in said controllable environment and controlling gas pressure in said controllable environment while protecting a majority of the surface of said meat from the effects of a pressure variation, and holding said meat under said controllable environment for a period of time within a predetermined temperature range; provided that said meat is held under the mechanical compression during the controlling of said gas in said controllable environment.

Abstract: An extruding apparatus for manufacturing organically based polymer/thermoplastic products. A rotational screw cooking extruder includes an extrusion chamber having a receiving port for receiving extrudate ingredients thereinto. An ejection port is formed as part of the chamber, and a rotatable screw member is disposed within the chamber for compressing extrudate ingredients within the chamber and advancing the ingredients toward and through the ejection port. A channeling device is provided for holding a plurality of extrudate ingredients and channeling them separately and simultaneously into the cooking extruder to maintain the ingredients in a desired orientation with respect to each other at the time of their insertion into the extruder.

Abstract: The invention provides a device for compacting and separating material. The main components of the device are a hollow housing sealable at one end by a removable cap, a cylindrical housing having a threaded exterior for compressing material within the housing movably mounted to the other end of the hollow housing, and a plurality of separating members slidably positioned within the hollow housing. A portion of material is placed within the hollow housing, followed by a separating member, followed by another portion of material, and optionally another separating member. After the material is compressed within the hollow housing, the end is opened and the compressed portions of material are removed from the hollow housing, The compressed portions of material are maintained separated from one another by the separating members, An alignment and guidance system may be employed to maintain separating members in a level manner during operation.

Abstract: Meat, particularly beef prime rib, of an elongated form having ends is, prior to cooking, shaped at its ends by substantially flat retaining elements whereby the ends are maintained substantially perpendicular to the longitudinal length of the meat form wherein, upon cooking, the meat form will retain the cooked form having "squared" ends. A variety of devices may be employed to engage and shape the meat form ends, and in most instances, the meat form will be encased within a heat shrunk bag, and may also be encased within mesh netting.

Abstract: One or more portions of whole muscle meat are injected with a liquid comprising oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or portions are placed in a tray, and conformed generally to a desired final shape by the use of a low pressure, and are frozen to a temperature of minus 18.degree. C. into a condition in which the meat is mechanically rigid. The body of meat is pressed under high pressure into the final shape to produce a block of meat of substantially uniform cross-section. The block may be sliced to provide steaks of uniform thickness, uniform cross-section and uniform density, and may conveniently be vacuum sealed prior to cooking.

Abstract: The invention provides a molding apparatus and process of molding formable materials which comprises at least one supply manifold for receiving a formable material and plungers or pistons for applying pressure to the formable material within the manifolds. A mold plate including at least one mold cavity is driven between fill and discharge positions, with the at least one mold cavity selectively exposed to the supply manifold when in the fill position. A clamp member is positioned adjacent the mold plate when in the fill position, and pressure is applied on the clamp member to clamp the mold plate against the supply manifold. The clamp member and associated structure apply pressure to the clamp member compensating for deflection of these structural members which maintains the mold plate in firm clamping relation relative to the supply manifold.

Abstract: Assembled bacon slices are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices are thus provided.

Abstract: A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net retaining surface appearance is formed around the meat product, and the package and meat product are cooked in a hot water bath to heat shrink the packaging material and create a three dimensional net surface design on the cooked meat product. The heat shrinkable material is thereafter removed, the meat product surface retains the netted surface design, and the meat product retains natural meat product juices.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

Abstract: A partly-overlapped portion of a sheath film is meltbonded by heat to provide a seal which a user can tear open with ease. A heat sealing area of the sheath film is halftone printed to reduce the bonding area, thereby decreasing the bonding strength. A tearing portion is provided along the heat seal which is printed so that it has a bonding strength which gradually increases along the tear part until it reaches the bonding strength of the remainder of the heat seal. A curl section having minimal bonding strength relative to the tearing portion of the heat seal is induced to curl up using heat treatment to allow the user to grasp the sheath film at the tear part.

Abstract: A process for preparing a meat-based food product and a meat-based food product. The process includes pre-mincing lean beef and/or pork in a meat grinder and then finely mincing the meat in a cutter. Ice is added to cool the meat to break down the protein. Fat pork meat is added to the cooled meat which is then filled into molds. The meat in the molds is scalded with steam and subsequently cooled. The cooled meat is then cut into pieces and deep-fried or cooked with hot air before being vacuum-packed.

Abstract: A method and apparatus for forming a food product and ejecting the food product onto an appropriate discharge area. One embodiment includes a mold with a three-dimensional mold face. A membrane is mounted on the mold and extends over the mold face such that raw food material directed toward the mold substantially conforms the membrane to the mold face to define a three-dimensional contour for the upper surface of the food product. A plunger assembly which includes a plurality of plungers is thereafter advanced to extend through the mold face to force the membrane away from the mold face and thereby eject the food product from the mold. During ejection the three-dimensional contour of the upper surface of the food product and the substantially planar contour of the lower surface of the food product are substantially reversed. Consequently, a separator may be passed between the membrane and upper surface of the food product.

Abstract: A hard-frozen anisotropic foodstuff is subjected to a process of "veneer-peeling" at a core temperature of -40.degree. C. to -5.degree. C. In this "veneer-peeling" the hard-frozen foodstuff is for example cut in the manner of a lathe or like a pencil-sharpener. If the foodstuff is raw or uncooked meat, veneer-peeling weakens or fragments the strong connective tissue within the meat whilst retaining the essential fibrous character of the muscle fibers resulting in less tough meat. Thus lower quality meat can be upgraded. A wide array of morphologies of meat particles can be prepared. Other food materials cut in this way are ice cream, coconut, vegetables and hide material leading to offcut with new and useful morphologies.

Abstract: A method and machine for compressing a bacon slab are disclosed. The machine comprises a frame with a support surface having front, rear and opposite side edges. Separate hydraulic actuated pressure elements are mounted on the frame adjacent at least the rear and opposite side edges of the supporting surface. A second hydraulic fluid pressure element is mounted on the frame over the support surface. Fluid pressure sensing elements and displacement and measuring means are on each of the first and second pressure elements. A computer circuit is operatively connected to the first and second pressure elements, the fluid pressure sensing elements, and the linear displacement and measuring elements. The computer circuit includes a control to move the first and second pressure means to measure the length, width and height of the bacon slab by moving those components into contact with the bacon slab.

Abstract: The invention proposes a method of sealing and/or shaping a food product and apparatus for use in performing the method. Food product is placed on a support surface (10), and a molding surface--comprising a flexible diaphragm (25) is lowered over the food product. Air pressure acting on the diaphragm applies a force to the food product for the purpose of sealing and/or shaping the food product. The arrangement produces a more random appearance to the resulting food product. A plurality of food products are acted on by a respective molding surface which are carried from a common framework. The support surface is preferably a conveyor belt and the framework is mounted for reciprocal movement so that molding pressure can be applied to the food product during an indexing movement of the support surface.

Abstract: A gelled sheet of food product is prepared by passing a wet dough of edible substance, such as meat or meat by-product, having food value and comprising a gellable substance, such as sodium alginate, onto a rotating roller to form a sheet and initiating gelation of the gellable material, for example, in the case of sodium alginate, by spraying the material with calcium ions. The sheet can subsequently be processed, for example by being folded and cut to form chunks, which may be useful in a petfood product.

Abstract: A method of making a bacon assembly is disclosed in which a plurality of bacon strips are arranged on a single plane in a predetermined arrangement such that each of the bacon strips overlaps at least one other of the bacon strips at an overlapping section. The bacon strips in the arrangement are at least partially cooked to form a weld at the sections which overlap by passing the arrangement between two heated platens.

Abstract: A process for bonding formed meat to bone to create the appearance and texture of a natural cut of meat by utilizing techniques known in the art to release protein from pieces of meat, which released protein forms an adhesive substance on the surface of the meat, leaving a thin layer of meat on the bone to which the formed meat is to be attached, immersing the bone in an aqueous solution of salt and phosphate, removing the bone from the solution, and pressing the formed meat about the bone to achieve the desired appearance. This product may subsequently be cooked, or frozen and then cooked. The same type of protein-to-protein bonds which hold the formed meat together attach the formed meat to the thin layer of meat that was left on the bone. Optionally, frozen particles of fat may be added to the formed meat in order to improve flavor; and modified low-temperature starch may be included in the formed meat to retain moisture within the formed meat during cooking.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.