Abstract: A poultry cooking device for removable insertion into an eviscerated abdominal cavity of a whole bird carcass prior to pre-cooking, and sized to fit within the cavity, is disclosed. The device includes an elongated member having first and second ends, the first end terminating in a taper. An at least one flange portion, for supporting the cavity during pre-cooking, is positioned between the first and second ends of the elongated member and extends outwardly therefrom, the presence of each flange portion creating an air channel for supporting uniform cooking of the carcass. A method of pre-cooking and rotisserie re-heating a whole bird carcass using the device of the present invention is also described.

Abstract: A reclosable container for a food product comprises a rigid or semi-rigid tray and lid. The tray and lid each have a peripheral edge portion having substantially vertical inner and outer walls joined by a horizontal flange, wherein the container is closed with the tray peripheral edge portion received inside a cavity defined by the lid peripheral edge portion. An outer detent mechanism is provided at one or more corners of the container, such as diagonally opposed corners which may also include lift tabs. The corners at which outer detent mechanisms are located may have straight corner transition portions about which the lid may pivot during opening of the container. The sides of the tray and lid peripheral edge portions may be substantially flat and free of projections, so that only the corners with the outer detent mechanisms offer significant resistance against opening.

Abstract: A reclosable container for a food product comprises a rigid or semi-rigid tray and lid. The tray and lid each have a peripheral edge portion having substantially vertical inner and outer walls joined by a horizontal flange, wherein the container is closed with the tray peripheral edge portion received inside a cavity defined by the lid peripheral edge portion. An outer detent mechanism is provided at one or more corners of the container, such as diagonally opposed corners which may also include lift tabs. The corners at which outer detent mechanisms are located may have straight corner transition portions about which the lid may pivot during opening of the container. The sides of the tray and lid peripheral edge portions may be substantially flat and free of projections, so that only the corners with the outer detent mechanisms offer significant resistance against opening.

Abstract: A method and apparatus are disclosed for harvesting portions of an animal carcass, most preferably for harvesting chicken paws from a chicken carcass which is determined to be of edible quality. The chicken paws and the remainder of the carcass are separated at a point prior to inspection of the carcass, and are transported toward harvesting stations along separate processing lines. By correlating the shackles on which the feet and the carcass are supported on the respective processing lines, the feet are positively matched to the carcass to ensure that the feet will be harvested only if the carcass is determined to be of edible quality.

Abstract: A process of cooling animal carcasses from a kill temperature to a temperature at which deterioration is substantially prevented comprises circulation of refrigerated air over the carcass to freeze an outer of the carcass, followed by application of water to the carcass to form a sufficiently continuous layer of ice on the carcass. Preferably, the carcass is chilled by a multi-stage quick chill process in which the carcass is exposed to super-cooled, high velocity air. Immediately before or immediately after formation of the ice layer, the carcass is transferred to a refrigerated chamber to allow the interior and exterior of the carcass to equilibrate to the temperature at which deterioration is substantially prevented. The inventors have found that this process provides reduced moisture loss and reduced bacterial loading over prior art processes in which water is applied to the carcass during the quick chill process.

Abstract: A method for chilling an animal carcass comprises spraying the outer surface of the carcass with a liquid, preferably water, which will freeze on the outer surface of the carcass to form a solid shell to prevent moisture loss from the carcass. Preferably, the liquid is sprayed onto the outer surfaces of the carcass at a critical point in the chilling process at which the outer surface of the carcass reaches a temperature close to the freezing point of the liquid. The liquid is preferably sprayed onto the carcass within a spray cabinet which is preferably positioned along a conveyor line in a refrigeration chamber through which the carcass is conveyed. The spray cabinet comprises heated side walls which maintain a temperature inside the cabinet greater than the freezing point of the liquid, which is sprayed onto the carcass by a plurality of nozzles located within the spray cabinet.