Abstract: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of said meat products suspension, to be later aggregated on larger sized meat products, as well as those characteristics which are relevant for said injection process. The main object of the present invention is to increase the final product green weight without incurring loss of flavor, shortening of shelf life, nutritional value or texture, making feasible the incorporation of smaller size pieces to a product featuring a higher commercial value. The term meat products is herein used meaning those products extracted from poultry, fish, cattle, pork, sheep, etc.

Abstract: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of said meat products suspension, to be later aggregated on larger sized meat products, as well as those characteristics which are relevant for said injection process. The main object of the present invention is to increase the final product green weight without incurring loss of flavor, shortening of shelf life, nutritional value or texture, making feasible the incorporation of smaller size pieces to a product featuring a higher commercial value. The term meat products is herein used meaning those products extracted from poultry, fish, cattle, pork, sheep, etc.

Abstract: An apparatus for sharpening a blade having a base member with a slot for receiving and guiding a blade to be sharpened, first and second apertures disposed on either side of the slot, first and second resilient biasing members disposed in association with each of the first and second apertures such that each of the biasing members is substantially entirely enclosed within rear spring caps and protected from debris and contaminants. Sharpening members are connected to the biasing members and are rotatable about a central axis of each respective aperture between a first and second position, which rotation is limited by a stop member as the blade passes from one end of the slot toward the other. The durability of the base is enhanced with top guide rails so a blade entering the slot cannot cut into the base member.

Abstract: A sharpening apparatus for sharpening blades of tools and other implements such as spatulas and grill scrapers. The sharpening apparatus includes a base member on which a sharpening stone is positioned. A slidable blade guide member is slidably connected to the base member. The slidable blade guide member includes a guide surface that is disposed at an angle relative to the upper surface of the sharpening stone, and a mounting mechanism for removably mounting a spatula against the guide surface such that the scraping edge of the spatula is in engagement with the sharpening stone. The slidable blade guide member is manually slidable back and forth to sharpen the scraping edge of the spatula. A fixed blade guide member is also attached to the base member.

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: An apparatus for sharpening a blade is provided having a base member with a slot for receiving and guiding a blade to be sharpened, first and second apertures disposed on either side of the slot, first and second resilient biasing members disposed within each of the first and second apertures such that each of the biasing members is substantially entirely enclosed within the base member and protected from debris and contaminants. Sharpening members are connected to the biasing members and are rotatable about a central axis of each respective aperture between a first and second position, which rotation is limited by a stop member as the blade passes from one end of the slot toward the other.

Abstract: A meat emulsification system for producing meat products with optimum emulsification stability. The emulsification system includes a perforated plate and a rotary multibladed cutter disposed adjacent an upstream side thereof which is operable for breaking the meat into a fine emulsion and raising the temperature thereof as it is directed through the perforated plate. Meat to be emulsified is fed to the emulsifying mill by a positive displacement pump which creates a positive pressure at the inlet of the mill and which can be varied in order to control the through put of the mill, and thus, the temperature rise of the product discharged from the mill for achieving optimum emulsification stability in the processed product.

Abstract: A device for straightening, aligning and sharpening a cutting edge. The device is composed of a base member with an elongated slot transverse to the longitudinal axis of the base member to permit passage of a cutting blade therethrough; a pair of edge sharpening members each secured in the base member and each defining an arcuate sharpening surface extending into the slot and each laterally displaced from each other on the longitudinal axis; and an edge straightener extending outwardly from the base member along the longitudinal central axis.

Abstract: A process for injecting a cold particle suspension consisting of trim from like meat and a brine solution into relatively warm, raw meat muscle thereby increasing the weight of said untreated meat with no flavor loss.

Abstract: A system and process for vacuumizing meat to remove oxygen and air voids therefrom, thereby increasing the density and shelf-life of the meat, the system including a variable speed positive displacement transfer pump to deliver a supply of pre-cut meat under pressure to a sealed vacuumized pressure vessel where the meat is vacuumized, the transfer pump being adjustable in speed to vary the rate of flow of meat therefrom to achieve the maximum output of vacuumized meat.

Abstract: A meat emulsification system for producing meat products with optimum emulsification stability. The emulsification system includes a perforated plate and a rotary multibladed cutter disposed adjacent an upstream side thereof which is operable for breaking the meat into a fine emulsion and raising the temperature thereof as it is directed through the perforated plate. Meat to be emulsified is fed to the emulsifying mill by a positive displacement pump which creates a positive pressure at the inlet of the mill and which can be varied in order to control the through put of the mill, and thus, the temperature rise of the product discharged from the mill for achieving optimum emulsification stability in the processed product.