Abstract: A food product package chiller is disclosed that dissipates heat generated in the packaging process so that there is a reduction of heat imparted to the food product. In particular, when the present invention is applied to, e.g., heat shrink vacuum sealed packages of raw meat or fish, it is useful in: (a) reducing fluid buildup in the packages; (b) extending the shelf life of the enclosed food product; and (c) reducing the number of packages with leaks, wherein the reduction of heat from the packaging induces a stiffening of the packaging. In one embodiment, the chiller of the present invention cools package surfaces of meat products to just above freezing in a coolant dispensing chamber and subsequently removes any residual coolant from the package surfaces in a second chamber.

Abstract: An electronic animal stunning system is disclosed, wherein animals can be continuously stunned while being moved through a stunning passageway, and wherein the current for the stunning process utilizes a series of electrodes for sequentially contacting the animal to be stunned and providing the stunning current. In particular, a series of pivotally mounted overhead electrode paddles are provided, wherein each paddle in the series of paddles pivots when contacted by the animal's head and slides across the face of the animal's head thereby setting up an electric current through the animal's head. The present invention is particularly useful for the slaughtering of hogs.

Abstract: A method for preserving a food product, such as meat, using the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

Abstract: An apparatus and method are described that control the volume and/or pressure of gas injected into an animal carcass to reduce the forces and ergonomic stresses encountered during the separation of meat from adjacent animal bone or tissue. The device and method can utilize stored data to optimize injection parameters to reduce meat contamination and packaging problems resulting from excessive gas retention in packaged meat.

Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.

Abstract: The present invention relates to an apparatus and method for quantitatively measuring the sharpness of cutting edges. The apparatus includes gripper assemblies for securing a cutting medium that allows for adjustment of a cutting medium to specific angular orientations, a sleeve for holding an edge so that the edge is capable of contacting the cutting medium, an electric actuator for relatively moving the edge relative to the cutting medium and a force strain gauge for quantitatively measuring the sharpness of the edge as the edge relatively moves relative to the cutting medium.

Abstract: A method and device for retaining a pre-determined thickness of fat on a carcass or piece of meat is provided. A guide for a trimming knife is provided comprising a means for contacting meat that is capable of compressing fat substantially to the surface of meat but not substantially into the meat. The guide includes a means for directing fat away from meat after fat has been severed from the meat and a means to secure the guide to the knife. The guide is particularly adapted for use with conventional circular-blade knives and for trimming fat in an uncongealed state from an animal carcass.

Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with euhygienic bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.

Abstract: An apparatus (10) and method for removing a hide (14) from a back portion of a carcass (12) is provided. The apparatus (10) comprises first and second peeling members (18 and 20) pivotally mounted on a frame (28). The members are positionable to enter a gap (22) between the carcass (12) and the hide (14) due to carcass (12) movement. The back portion of the hide (14) is removed by pivoting the members (18 and 20) to peel the hide (14).

Abstract: A method and apparatus is provided for removing a hide (14) from a carcass (12). A plurality of counterrotating members (18) engage a portion of the hide (14) hanging from the carcass (12). The counterrotating members (18) are then moved together to exert a gripping force on the hide (14). The counterrotating members (18) exert a pulling force on the hide (14) effective to remove the hide (14) from the carcass (12). The present invention provides an improved rate of hide (14) removal, reduces hide (14) damage, and reduces hazardous working conditions.

Abstract: A method for remvoing hair from the hide of an animal to be slaughtered in order to reduce bacterial contamination of meat and meat by-products.A bovine is first immobilized and a depilatory substance of sodium sulfide is sprayed onto the animal's hide for 1-60 seconds. After a dwell time of about 1-180 seconds, the hair contacted by the depilatory substance is removed by directing pressurized jets of water at the animal's hide. Neutralizing agents are then sprayed onto the animal to stop the depilatory process and the animal is conveyed to an exsanguination station for further processing.

Abstract: Method for stacking substantially flat products such as meat patties. Rows of patties are conveyed under a metal detector and then to a sigmoidal slide. Patties contaminated with metal trigger the metal detector to send a signal to the slide. Upon receipt of a signal from the metal detector, the slide pivots in a manner to dispose of metal contaminated patties. Uncontaminated patties are conveyed down the slide without flipping over and onto a second lower conveyor having a plurality of vertical blades mounted thereto, between which patties are received in stacks. An optical counter is mounted to count patties conveyed down the slide. The counter is in communication with the second indexed conveyor and signals such conveyor to move forward after a predetermined number of patties have been stacked between two adjacent vertical blades on the indexed conveyor.