Abstract: A machine tool, in particular a sawing machine, with a tool for metal cutting, in particular a saw band or saw blade, a drive device for driving and/or moving the tool, a controller for the drive device in order to control and/or regulate the drive device with a process dataset, as well as a communication device for data exchange between the controller and an external data memory and/or an external computer. The controller includes a detector for identifying the tool. A system for optimized operation of such a machine tool which additionally includes an external data memory and/or external computer is also provided.

Abstract: A person lifting device may comprise a lift actuator operatively connected to an accessory coupling. The person lifting device may also comprise at least one imaging sensor. An electronic control unit may be communicatively coupled to the lift actuator and the at least on imaging sensor, the electronic control unit comprising a processor and a non-transitory memory storing a computer readable and executable instruction set. When executed by the processor, the instruction set collects, with the at least one imaging sensor, at least one image of a person to be lifted with the person lifting device; determines a characteristic of the person to be lifted with the person lifting device based on the at least one image; determines an identification of a lift accessory for attachment to the accessory coupling based on the determined characteristic; and, in some embodiments, communicates the identification of the lift accessory.

Abstract: The invention relates to a plant and method for the treatment of whole muscle meat, wherein the proposed plant includes a brine injection apparatus (1) with a conveyor device (10); three successive injector heads (20), each provided with a plurality of injector needles (21) connected to pressurized brine supply devices (30); one of said injector heads being connected to a first pressurized brine supply device (31), being independent from the remaining injector heads (20); and said plant also including at least one massage application apparatus (2) including a rotary drum (40) of between 140 cm and 210 cm for loading the whole muscle meat after injection thereof, operated at between 14 and 20 revolutions per minute, obtaining an increase in weight of the whole muscle meat greater than 220%.

Abstract: Clamp (1) for clamping a cord in tension, in which the clamp comprises a U-shaped elongate frame (2) with an elongate recess and an elongate clamping body (3) which is connected to the frame and extends in the recess of the frame, in which—a cord duct (11) is formed in the recess between the clamping body and a clamping surface (10) of the frame, the clamping body is configured to be carried along by a cord passed through the cord duct, in which the distance between the clamping body and the clamping surface decreases when the clamping body is moved, the clamping body has a widened part (7) at one end and in which a hinge (4) is provided between the legs (6a, 6b) of the frame and the widened part of the clamping body, the axis of rotation of which extends at right angles to the longitudinal direction of the frame.

Abstract: Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

Abstract: Processing a work piece by first scanning the work piece. The work piece is modeled to determine its weight, outer perimeter and/or how the work piece could be divided into portions of specific areas and perimeters based on desired portion weights of desired areas and perimeters. The modeled work piece and/or the modeled portions are compared with the one or more desired perimeter configurations. The deviation of the modeled outer perimeter size of the work piece and/or portions from the desired perimeter configuration(s) is calculated. Based on such calculations, one or more steps in processing the work piece and/or portions therefrom is carried out. Such one or more steps may include modeling the work piece again, using different modeling criteria or options, if the calculated deviation is outside an acceptable range.

Abstract: A feeder for a machine for canning tuna and similar food products includes a feeding device with conveyor belts. The feeding device is suitable to feed tuna loins towards the conveyor belt of the canning machine and to shape the loins into loins having a set thickness. An outlet mouth is located at the end of the belts, together with a knife adjacent to the mouth and suitable to separate the portion of loin projecting through the latter. A mobile wall located opposite the outlet mouth is also provided, as well as a mobile shovel suitable to move the newly formed tuna pat perpendicularly in the direction of motion of the conveyor belt of the canning machine.

Abstract: A steak product is made by cutting a piece of meat which is initially generally in the shape of a parallelepiped along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion.

Abstract: A feeder for a machine for canning tuna and similar food products includes a feeding device with conveyor belts. The feeding device is suitable to feed tuna loins towards the conveyor belt of the canning machine and to shape the loins into loins having a set thickness. An outlet mouth is located at the end of the belts, together with a knife adjacent to the mouth and suitable to separate the portion of loin projecting through the latter. A mobile wall located opposite the outlet mouth is also provided, as well as a mobile shovel suitable to move the newly formed tuna pat perpendicularly in the direction of motion of the conveyor belt of the canning machine.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.

Abstract: A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the carcass during processing, packaging, shipping, storage, and/or cooking. The present invention, including hock retaining members, can be constructed of a unitary, plate-like member of resilient material and can include two openings for fitting about and retaining the hocks, an anchor to be affixed to the carcass, and a connecting means between the hock retaining members and the anchor. The connecting members provide a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

Abstract: A chopsticks structure, comprises a holding part and a clipping part, wherein the outer peripheral surface of said clipping part raises outwardly toward the tail end to form an elevation angle preferably in the range of 3-10 degree, such that, during clipping foods, the fulcrum of the holding force can be increased so as to favor the clipping of the food. Further, when said clipping part is configured as a tetragonal column, the contact between said clipping part and the food can be a linear or facial contact, such that the user can clip and hold securely food having smooth surface.

Abstract: A formed lump of crab meat is manufactured by placing pieces of crab meat into a mold, compressing the crab meat and cooking the crab meat. The crab meat placed in the mold is a mixture of raw crab meat and cooked crab meat. The cooked crab meat has a texture and is placed in the mold so that the texture of the individual pieces are aligned. The formed lump is 100% crab meat.

Abstract: A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the body during processing, packaging, shipping, storage, and/or cooking. The present invention, including a hock retaining member, may be constructed of a unitary, plate-like member of resilient material and it includes two openings for fitting about and retaining the hocks, an anchor to be affixed to the poultry carcass, and a connecting member between the hock retaining member and the anchor. The connecting member provides a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

Abstract: A method of portioning meat which utilizes a press in which a piece of meat is shaped and a final form is imparted to the portion by stamping. In one embodiment the excess meat around a shaped portion is cut away by the stamping. In another, the piece of meat following the pressing is cut into strips. In both cases, the press ram is brought to a given spacing from the bottom press member to ensure that the pieces of meat will be pressed to the same thickness in succeeding press cycles.

Abstract: A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the body during processing, packaging, shipping, storage, and/or cooking. The present invention, including hock retaining members, may be constructed of a unitary, plate-like member of resilient material and it includes two openings for fitting about and retaining the hocks, an anchor to be affixed to the poultry carcass, and a connecting means between the hock retaining members and the anchor. The connecting members provide a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

Abstract: A mold plate assembly for a patty-forming apparatus includes a reciprocating mold plate having patty-forming cavities, with at least two rows of cavities aligned in a longitudinal direction, and a fill plate arranged facing the mold plate. The mold plate reciprocates between a cavity fill position and a patty discharge or knock-out position. Fill slots are arranged through the fill plate to fill food product into said mold cavities when the mold plate is in the fill position. A valve plate is provided facing the fill plate and having valve openings corresponding to the fill openings of the fill plate. The valve plate is reciprocated between an open and a closed position, to fill food product into the mold cavities when the mold plate is in the fill position, and the valve plate is in an open position, or to prevent flow through the fill openings when the valve plate is in the closed position.

Abstract: A poultry trussing device (25) is provided having a protective cap (30) which holds together the exposed hocks. The protective cap (30) forms a substantially smooth three-dimensional continuous surface (31-34) which grips and covers the hocks. The cap (30) is connected to an anchor (50) which is removably attached to the side portion of the backbone of the carcass.

Abstract: A kit for identifying a cooking process applied to poultry includes color coded elastic loops having a polyester and cotton fabric sleeve which is color coded and correlated with the process applied to the poultry.

Abstract: A retainer for poultry hocks is formed as a ring of a thin unitary plastic material, such as nylon. The ring has hinged flaps extending inward from opposite sides thereof. Poultry hocks inserted through the ring cause the flaps to bend outward and then partially retract backward so that the edges of the flaps engage behind the hock knuckles, holding the thighs close to the body of the fowl. Preferably, either the ring or the flaps are cut away to increase the length of the hinge area. In a modification, legs extending away from the ring define an opening into which the tail of the poultry may be inserted.

Abstract: A retainer for use with a body of eviscerated fowl having first and second legs with respective hocks. The retainer includes a unitary substantially planar thin plastic member which mounts about the hocks. The thin plastic member has an outer portion defining an opening which is elongated and of sufficient size to receive the legs. A plurality of protuberances integral with the outer portion extend inwardly into the opening for engaging the legs so as to hold the legs in a position extending perpendicular to the thin plastic member substantially parallel to each other when the thin plastic member is mounted about the hocks.

Abstract: A food patty molding machine of the type utilizing a linearly reciprocable mold plate utilizes a direct rotary actuator drive which provides virtually direct linear transfer of the drive force to the ends of the linear drive shafts which support the mold plate. This results in the virtual elimination of high wear lateral loads. An encoder is directly linked to the rotary actuator drive shaft to provide accurate mold plate position signals which are utilized to control the operation of completely independently driven knock-out devices and to control operation of the feed ram during the feed stroke. Servo valve control of the hydraulic power unit which drives the rotary actuator and the feed ram cylinders also responds to suitably processed encoder signals to provide a wide range of speed and position control.

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 shaping machine for dividing a deformable mass, such as a meat product, into separately shaped portions comprises a stock container, at least two piston-cylinder units for alternately feeding in the mass from the stock container to a shaping plate provided with shaped recesses, and also means for removing the shaped portions from the shaping plate. Valve means for connecting the cylinder alternately to the stock container arc also provided. The cylinders are accommodated next to each other in a housing which has a chamber connecting at one side to the shaping plate and at the other side to the cylinders, while the valve means also operate the connection between chamber and cylinders.

Abstract: Apparatus for apportioning a cut of whole muscle meat into a product having margins of a select size and an excess trim portion. An upper die is provided as having a forward blade portion and a rearward compression surface extending about the blade portion. The blade portion defines with the compression surface at least a portion of the margins of the product. At least one lower platen is provided as having a support surface for receiving the cut of whole muscle meat thereon. The support surface has a slot configured to receive the blade portion therewithin intermediate a first and second side wall thereof, and a bearing surface configured to abuttingly engage the compression surface. An actuator assembly moves the upper die from a first position spaced above the lower platen to a second position wherein the compression surface abuttingly engages the bearing surface.

Abstract: A retainer for use with a body of eviscerated poultry having legs with hocks. The retainer comprises a unitary substantially coplanar thin plastic member adapted for mounting about the hocks. The plastic member has an outer portion defining an opening of sufficient size to permit the hocks to pass therethrough. A plurality of prong portions extend inwardly from the outer portion for engaging the legs so as to hold the hocks together in juxtaposition.

Abstract: A hand held utensil adapted to hold a vegetable such as a potato for peeling, the device having a flange retaining the hand in a safe position and having an extension therebeyond securely holding the vegetable in position for peeling.

Abstract: Product discharge section of a stuffing apparatus for partially filling food casings is equipped with a device for uniformly distributing and reshaping meat emulsions and other foodstuffs from a rounded configuration to other desired shapes, such as loaf style products for use in preparing turkey loaf, ham loaf, etc. Lower receiving conveyor means transport partially filled casings downstream to a wedge shaped slot defined by the lower conveyor and height and angle adjustable overhead belt which during passage extrudes the flowable meat product upstream toward the filling horn for uniformly apportioning and shaping the product before cooking, smoking or other processing. Methods and apparatus are especially useful in eliminating the need for shaping by hand, or use of loaf shaped molds.

Abstract: Frozen roundfish, such as codlike white fish, salmon or trout, having a substantially straight shape is longitudinally split centrally of the fish so that the main portion of the vertebral column is removed, and each of the frozen fish halves are subsequently cleaned and searched for impurities, following which the still frozen fish pieces are portion-packed and freeze-stored. With the view of positioning the fish during the splitting it may be frozen in a faceted shape or with raised fins. When the whole, frozen fish body has been positioned with its vertical plane of symmetry in a well-known position, the fish may be securely held by means of fixing means (59) having a part (68) consisting of a fluidum absorbing and flexible material that may be locked in abutment on the exterior of the frozen fish and freeze firmly thereto. The grip of the fixing means in the fish is so strong that it will not be broken by the splitting of the fish.

Abstract: A poultry trussing device is provided having a protective cap which holds together and covers the exposed hocks. The protective cap forms a smooth three-dimensional continuous surface which grips and encloses the hocks. The cap is connected to an anchor which is removably attached to the side portion of the backbone of the carcass.

Abstract: The feed hopper base plate, at least, of the hamburger maker (otherwise known as a hamburger machine), is cooled by suitable means so as to prevent or limit the dripping of liquids contained in the minced meat. This has positive effects as regards the processing of the minced meat, and its preservation even during processing. By keeping the cooling means running, intermittent use of the hamburger maker is possible, without necessitating cleaning of the latter each time it stops.

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: A leg retainer for use with a half of a body of eviscerated poultry having a leg with a hock. The leg retainer comprises a unitary substantially coplanar thin plastic member which includes a first hook portion adapted for attachment to the body and a second hook portion adapted for hooking the leg. A connector joins the first hook to the second hook. The plastic member serves to pull the leg close to the body.

Abstract: A poultry hock truss for use with a body of eviscerated poultry having hocks and comprising a unitary substantially coplanar thin plastic member. The plastic member includes an anchor element adapted for attachment to the body of eviscerated poultry. A pair of side portions extend upwardly and outwardly from the anchor element and terminate in inwardly curved upper ends. An upper transverse crosspiece joins the inwardly curved upper ends of the side portions and a tab portion depends approximately from the midpoint of the upper transverse crosspiece toward the anchor element. The upper transverse crosspiece, the tab portion, the side portions and the anchor element define a generally heart-shaped opening with first and second juxtaposed lobes. The lobes of the heart-shaped opening are formed to hold the hocks together in juxtaposition.

Abstract: To enhance safety in cases where an upper die is fitted to a lower die into which a meat mass is fed, a state in which the upper die is fitted to the lower die is made basic. A measure is provided to ensure that a safety cover does not open in a state in which the upper die is raised, and the meat mass is automatically fed to the lower die as the upper die is raised, thereby enhancing the operating efficiency.

Abstract: The invention relates to an apparatus for dressing a slaughtered bird, especially for positioning each wing tip underneath the upper arm. Preferably the apparatus comprises first means for confining the wing tip in a starting position, second means for moving the wing tip from this starting position towards an intermediate position and third means for moving the wing tip with its end from said intermediate position towards a position underneath the upper arm. As first means confinement plates may be used, as second means a pivot plate and as third means a pressure means engaging the wing tip.

Abstract: Apparatus for dressing a slaughtered bird, with cutting means for making cuts in the chest skin of the bird next to the thighs and with locating means for locating in these cuts the ends of the legs of the bird as defined by the hock joints. Preferably the locating means exist of means which are movable rectilinearly for bending the knees and which are rotatable for positioning the legs into the cuts. Further these means may carry the cutting means.

Abstract: A retainer for attachment to the body of eviscerated poultry having a spine and hocks to hold the hocks together. The retainer includes an anchor element having an arcuate central portion and opposed hooks extending from the central portion for hooking about the spine. An apparatus is provided for holding the hocks together in juxtaposition to each other. At least one connector joins the anchor element to the holding apparatus. In the preferred embodiments, the anchor element, holding apparatus and connector are integrally formed from plastic. The anchor element is generally annular and the central portion thereof is generally planar.

Abstract: A flat, relatively rigid truss is disclosed which is useful for retaining hocks of dressed chicken hocks, which are more flexible than dressed turkey hocks, for example. A lower crosspiece has outward extending hooks which lock into the "kidney cavity" of the carcass. Outward upward slanted sides are connected by curves to a top traverse crosspiece. The upper and lower edges of the top crosspiece diverge at the center to form an opening for attachment of tags for weight, price, inspection data, cooking instructions and the like. The lower and upper crosspieces and sides define an enlarged opening to receive the hocks and tail of the chicken. The hocks fit into the insides of the curves at the intersections on the sides and top cross piece.

Abstract: An apparatus for forming a reconstituted food product is provided including at least one transfer hopper having a reciprocating bottom for supporting pieces of the food product at a loading location, a control member for reciprocating the bottom so as to alter the height of the bottom in relation to a load in the hopper thereby keeping a drop height of successive pieces of food product into the hopper within predetermined limits. A drive mechanism is provided for moving the hopper from a food product loading location to a discharge location. A mould is disposed at the discharge location and aligned with the hopper. A displacement member for displacing material from the hopper into the mould is provided.

Abstract: A method is disclosed for butchering a portion of an animal carcass to form a flat, boneless meat product, wherein the animal carcass portion being butchered contains a boneless, generally cylindrically shaped muscle portion. The method includes cutting the animal carcass to remove the muscle portion and then forming from the removed rib eye muscle portion a generally cylindrically shaped base. Then, a first cut is made which extends into the cylindrically shaped base along a cut line extending generally from one end of the cylindrically shaped base to the other end. Next, a second cut is made which extends from the first cut and extends generally circumferentially with respect to the cylindrically shaped base from one end surface to the other along the cylindrically shaped base, wherein the second cut continues to extend to the center axis of the cylindrically shaped base along a generally helically shaped path.

Abstract: A method and apparatus for trussing a turkey carcass is provided wherein the skin of the carcass is slit on either side of the evisceration cavity, exposed hocks are pushed through each of the slits, the hocks are pulled toward each other until they are adjacent and a cap is applied over the hocks to hold them together. In this fashion, a portion of the skin of the carcass is used to hold and anchor the hocks downwardly against the carcass.

Abstract: A high speed food patty molding machine capable of handling whole-fiber food products has two food pumps, each pump having a cavity with an inlet at once end, an outlet at the other end, and a plunger movable through the cavity. The two pump cavities are located adjacent to each other and separated by a common wall; a moldable food product is supplied into the inlet of each pump cavity. A manifold connects the outlets of the two pump cavities to a molding mechanism; a pump drive reciprocates the pump plungers in overlapping alternation and a valve seals off the outlet of each pump cavity whenever the plunger of that pump is moving toward its retracted refill position, so that there is a continuous pressurized supply of food product to the molding mechanism. Each pump cavity outlet is located at the juncture of the cavities common separation wall and the discharge end of its cavity. The outlets merge to form a common inlet to center of the manifold.

Abstract: In order to effectively and efficiently produce patties in a machine, particularly at a high rate of speed and while maintaining a consistent level as to the quality of production, a patty machine is disclosed which includes a casting, a ram, a mold plate, and a drive system. The casting has a cavity which is adapted to receive a material to be formed into a patty at an inlet located intermediate opposite ends thereof. The ram is reciprocably disposed within the cavity at a point upstream of the inlet, and the mold plate is reciprocably disposed relative to the cavity at a point downstream of the inlet. With this arrangement, the drive system imparts simultaneous reciprocating movement to the ram and the mold plate. The mold plate may cooperate with a knockout assembly where both the mold plate and the knockout assembly are driven through a hydraulic system in a coordinated fashion.

Abstract: A snap-on ankle strap poultry trussing device is provided having a plastic ankle strap which has a lower portion having an indent which extends upwardly between the exposed hocks of the carcass. The ankle strap is slipped over the exposed hocks and grasps the ankles of the poultry carcass and holds them together.

Abstract: A household hamburger maker is disclosed having a hollow, circular outer collar and a hand-held center plug. Ground meat is placed into the hollow area of the outer collar, and the center plug is inserted into the same hollow area and pressed down against the ground meat. While the center plug is being pressed down, it is also twisted alternately clockwise and counterclockwise, which produces a smooth top surface on the ground meat as it is shaped into a hamburger patty. While still being twisted, the center plug is pulled back up and away from the hamburger patty, leaving behind a correctly-shaped patty that has a smooth top surface.

Abstract: A snap-on poultry trussing device is provided having a pair of resilient sockets wherein each socket is expanded to pass over an exposed hock and then contracts to grasp an ankle. A connector is provided for joining the pair of resilient sockets.