Abstract: High surface-tack hot melt adhesives, when coated with certain powders, can be cut into small pieces with little difficulty after extrusion onto a cooling belt.

Abstract: Polymerizable acrylic monomers, and anaerobic adhesives which contain such monomers, wherein the acrylic monomers contain internal chain unsaturation in addition to terminal acrylic unsaturation.

Abstract: A vegetable sauce containing a vegetable paste an edible fat and other ingredients is blended, heated, air is injected, and the sauce is chilled and extruded into congealed strand-like form.

Abstract: A method for injecting an additive material into the flesh of a poultry carcass by inserting a comb-like instrument comprising a hollow manifold and a plurality of hollow tines extending therefrom, longitudinally of a poultry carcass between the skin and flesh, thereof, and the tines are forced into the flesh without penetrating the skin. Thereafter, a liquid additive is forced through the manifold and tines and through orifices therein and ejected into the flesh.

Abstract: Poultry carcasses are treated to improve the eating qualities, notably flavor, tenderness, juiciness, etc. by injecting an additive such as a liquid into the meat tissue of the leg and thigh portions by inserting a hollow needle through both of the portions from either the end of the leg from which the foot has been severed, or from the posterior opening in the carcass, and without penetrating the skin of the carcass. The needle is inserted into an empty sheath of a tendon which has been pulled from the leg portion, and the needle is advanced through the sheath and beneath the poultry skin through the flesh of the leg without penetrating the skin of the thigh and leg and the additive is then introduced into the flesh.

Abstract: A method of reassuring internal temperaures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing. A recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated. A method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container.

Abstract: A method of measuring internal temperatures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing. A recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated. A method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container.