Abstract: A tool for cutting materials such as animal carcasses and portions of carcasses one after another, the tool including a cutting blade and a guard member, together with means for discharging against the blade and against the guard member hot water at sterilizing temperature for sterilizing the cutting blade and guard between their use in cutting different carcasses. The disclosure also deals with a process in which one carcass is cut using the tool, the tool withdrawn and the blade and guard then treated by discharging sterilizing water thereon before the tool is again used in the cutting of other carcasses.

Abstract: Drafts of preselected weight are sliced into a preselected number of slices by passing the material to be sliced through a curtain of radiation to measure the density of the material, and this measurement is used to calculate the length of each draft, which measurement is stored and subsequently read out to control the operation of a stepping hydroelectric motor which pushes the material through a cutting station at the proper speed.

Abstract: A dressed raw poultry carcass, with its front portion engaging an abutment, is pressed from the rear to clamp the carcass against the abutment, and side rails carry arms rearwardly to engage the knees of the bird, thus positioning the carcass firmly for fluid injection or other treatment.

Abstract: Improvements in molding apparatus and method for forming a plurality of patties from a mass of agglomerable edible material such as, chopped meat, fish, poultry, vegetables, or the like. The molding apparatus includes a rotatable turret having a plurality of mold cavities positioned therein with a piston reciprocably mounted in each cavity. Upward piston reciprocation forms a mold in the lower portion of the cavity. An improved food-feeding mechanism having an enlarged end opening in communication with the cavity pushes the edible material into the mold over a wide portion of the turret rotation. The piston reciprocates upwardly while in communication with said food-feeding mechanism to draw food material into the mold and avoid air pockets in same. As the turret rotates and the piston reciprocates downwardly to expel the patty, an improved continuous wire band patty cut-off mechanism cleanly separates the patty from the piston to which it typically sticks, without deforming the patty.

Abstract: A machine for breaking the foretoes of sheep and lambs carried on a moving kill chain. It has a fork presenting seriatim the open end of the tines to receive the forefeet of sheep at the knuckles, a portion of the tines spaced to closely confine and engage the knuckles and a more widely spaced portion of the tines to release the feet as the sheep is advanced by the killing chain. The machine provides means for supporting and rotating the tines of the fork around its longitudinal axis to break the toes while the sheep's feet are engaged. When the toes are broken, the fork rotates back to the original position.

Abstract: A method for testing cooked beef rounds to determine their tenderness by pressing a pointed probe into that portion of the Semimembranosus muscle of a cooked round which is proximal to the rump roast, and measuring the force required to penetrate the muscle to a predetermined depth.

Abstract: A process for preparing sliced dried beef in which beef is ground into chunks which are mixed with a curing ingredient, stuffed into fibrous casings and cured. The casings containing cured meat are subjected to a drying procedure in which the casings are immersed in hot brine for a period of time during which moisture content is reduced. The meat having reduced moisture content is chilled, sliced and packaged.

Abstract: A process for treating raw poultry to pasteurize the surface thereof by dipping the poultry in oil having a temperature from 180.degree.-315.degree. F. for a period of from 10 to 60 seconds to reduce the surface bacteria without materially affecting the natural bloom of the poultry.

Abstract: A method of packing strips of material such as bacon by feeding film over a rotating stepped roll, feeding strips or slices of the material onto the film over the steps of this roll, picking up the slices from the roll in shingled relationship with film interleaved between the slices, and then compacting the shingled strips by passing them from a conveyor driven at one speed to a conveyor driven at a slower speed. A machine is disclosed having mechanical and automatic controls for timing the respective functions in accordance with the operation of the slicer and for synchronizing the elements of the machine.

Abstract: A system for marking carcasses in which animal carcasses are supported on and moved along a conveyor rail, and which includes a device for marking the carcasses as they move along the rail, the device including a marking wheel which is rotatable about a substantially vertical axis, and means for resiliently urging the marking wheel toward the carcasses as they pass along the rail.

Abstract: A method of packing strips of material such as bacon by feeding a film over a rotating stepped roll, feeding strips or slices of the material onto the film over the steps of this roll, picking up the slices from the roll in shingled relationship with film interleaved between the slices, and then compacting the shingled strips by passing them from a conveyor driven at one speed to a conveyor driven at a slower speed. A machine is disclosed having mechanical and automatic controls for timing the respective functions in accordance with the operation of the slicer and for synchronizing the elements of the machine.

Abstract: A method of packing strips of material such as bacon by feeding a film over a roll having a cylindrical outer surface, feeding strips or slices of material onto the film over the roll and picking up the film with the strips thereon from the roll. A machine is disclosed for performing these steps in a synchronized manner. Further, there is disclosed a method of preparing food from strips of bacon or the like by heating the combination of film and food strips alternately with the food strips or the film sheet next to the grill.

Abstract: A process for preparing a soybean protein material having a red color which when combined with uncured meat makes a product having a uniform red color in the raw state and which when cooked has a uniform grey-brown color similar to cooked natural meat. This combined product is prepared by treating the soy protein material with a combination of the colorants betanin and canthaxanthin. The disclosure is directed to the special colored soy protein product, and also its combination with uncured meats.

Abstract: A system for measuring the tenderness of meat includes a probe equipped with a force transducer which generates an electrical signal having an instantaneous amplitude representative of the penetration resistance force encountered by the probe during insertion to a predetermined depth. The transducer is connected in a bridge circuit which is energized by a storage battery coupled to the bridge through a regulating network to insure a constant supply voltage for the resistive transducer. An amplifier receives the force signal and couples it to a memory circuit which includes a capacitor fed by a unidirectional current-carrying circuit. The capacitor stores a charge proportional to incremental increases in the transducer signal; and since it does not discharge except by operator reset, the charge stored after the probe comes to rest is representative of the peak penetration resistance force and, thus, a measure of the tenderness of the meat.

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: A dressed raw poultry carcass, with its front portion engaging an abutment, is pressed from the rear to clamp the carcass against the abutment, and side rails carry arms rearwardly to engage the knees of the bird, thus positioning the carcass firmly for fluid injection or other treatment.

Abstract: A process for preparing cured comminuted meat products in which a soy protein material is incorporated therein and in which the meat and soy protein material is mixed along with sodium nitrite and colorants including betanin and canthaxanthin; and a cured meat product so prepared.

Abstract: A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked, cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds, after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor.