Abstract: Systems and methods are described that provide a fast and simple way of administering a drug program related to an animal. Specifically, systems are provided that can receive, compile and analyze information regarding the condition of an organ in a form that is readily readable, transferable to others, and associated with, or linked to, other information such as the presence or absence of an administered drug, combination of drugs, or drug program.

Abstract: Systems and methods are described that provide a fast and simple way of administering a drug program related to an animal. Specifically, systems are provided that can receive, compile and analyze information regarding the condition of an organ in a form that is readily readable, transferable to others, and associated with, or linked to, other information such as the presence or absence of an administered drug, combination of drugs, or drug program.

Abstract: The present invention is directed to a method and apparatus for the differential and purposeful stimulation of an animal carcass, i.e. substantially an entire animal carcass, without the purge problems typically found in the anterior and posterior portions of the animal carcass. In one embodiment, the method includes electrically stimulating at least a first section of the animal carcass to a first degree and electrically stimulating at least a second section of the animal carcass to a second degree less than the first degree. In one embodiment, the muscles of the midsection are electrically stimulated to a first degree and the muscles of the anterior and posterior end sections are electrically stimulated to a second degree less than the first degree. An apparatus for carrying out the methods of the present invention are further provided.

Abstract: The present invention generally relates to a device for obtaining samples of meat during commercial meat production. More specifically, embodiments of the present invention provide for an automated, hand held device used to rapidly obtain samples of meat that are of essentially uniform size in order to test for the presence of microbiological contaminants in such meat, as well as methods of using the device. The device can be used to comply with laws and regulations concerning the testing of meat for microbial contamination during commercial meat production. The device is also lightweight and ergonomically constructed so that it may be operated by a single individual.

Abstract: Methods, devices, and systems are provided for washing an animal intestine. The device may include one or more flushing arms connected to a rotating fluid tank. The rotating fluid tank provides the fluid to the flushing arms, which in turn provide the fluid to the animal intestine. The rotating fluid tank may be adapted to rotate about a substantially vertical axis and during such rotation moves the flushing arms through a number of working sections around the washing machine.

Abstract: Systems and methods are described that provide a fast and simple way of administering a drug program related to an animal. Specifically, systems are provided that can receive, compile and analyze information regarding the condition of an organ in a form that is readily readable, transferable to others, and associated with, or linked to, other information such as the presence or absence of an administered drug, combination of drugs, or drug program.

Abstract: Systems and methods are described that provide a relatively quick and easy way of tracing meat products to their origins. Specifically, methods of tracing a fully processed meat product back through the production process use windows of traceability to quickly identify which lots were being processed at a particular time. Identification and cross-referencing during the production process also allow for further tracking of the origin of meat products, ultimately up to their feedlot of origin.

Abstract: Systems and methods are described that provide a fast and simple way of administering a drug program related to livestock. Specifically, accurate, automated livestock-to-carcass, meat product, or organ identification systems are provided that can receive, compile and analyze information regarding the condition of a carcass, meat product, or organ in a form that is readily readable, transferable to others, and associated with, or linked to, other information such as the feedlot, lot and/or animal of origin as well as the presence or absence of an administered drug, combination of drugs, or drug program.

Abstract: A guide for providing a controlled cut down a longitudinal length of a spine of a carcass using a backsaw includes first and second guide members, wherein the guide members are preferably interconnected by a lateral bracing member. The guide members are fixedly secured to a blade guide of the backsaw. The guide members include a front surface sloped relative to the front of the blade guide. In use, the guide members contact the carcass on either side of the spine and maintain a blade alignment down the spinal column of the carcass.

Abstract: An apparatus and method for removing loins from pork bellies to result in a high yield of loin in a two-step method, the first step involving the removal of the loin and the second step involving the skinning of the loin portion removed. A unique knife shaped in the form of a Z is used to cut all the way through the belly. Once complete, the skin from the belly remains on the loin and is subsequently run through a loin skinner in a controlled cutting process that significantly reduces the chance of cutting below the loin fat and into the muscle.

Abstract: A method of reducing the stress in meat producing animals and of improving the quality of the meat produced from slaughtering said animals, while reducing the number of animals lost due to incapacitation, injury, or untimely death, by administering to the animals an effective amount of epinephrine or an epinephrine-like drug sufficient to acclimate the animal, and allowing the animal then to rest before loading the animal to be slaughtered by industry standard procedures for such meat producing animals. This method produces a meat with high sensory qualities.

Abstract: A meat slicing apparatus is disclosed, wherein the apparatus is capable of high-speed slicing of meat having large skeletal bones therein. The apparatus has a blade composed of a steel alloy that is approximately 5 to 10 times greater in compression strength than typical steel. The blade has an involute shape for withstanding the stresses incurred when slicing through bones having compression near that of steel, e.g., pork loin bones. The meat slicer includes a mechanism for securing a position of a meat section to be sliced so that the meat section stays in place during a slicing process, thereby reducing the risk of misalignment of the meat section with the blade. Thus, without such misalignments, there is a reduction in blade failures, shattered bones, bone fragments, and bone dust. Also, the securing mechanism reciprocates between securing the meat section for slicing and releasing it sufficiently for indexing toward the blade between slicing operations.

Abstract: An automatic system for processing poultry carcasses such as turkeys and the like which vary in size and shape as they are being conveyed on a conveyor is disclosed. The weight of the carcass is determined by a weighting system and the relative position of a preselected portion of the anatomy of the carcass such as the anterior or posterior edges of the breast is ascertained by a photosensor as the carcasses are being conveyed. A data processing computer receives the weight and position data for each carcass and causes a tool such as a needle to inject a basting additive to move to a position where the tool can perform the desired task, i.e., insertion of the needle at the preselected position on the carcass. A measured amount of the basting additive is automatically injected depending upon the measured weight of each of the carcasses. The carcasses are removed from the conveyor at discharge points depending on the weight and rated quality of the carcass.

Abstract: Live poultry, soon after hatching, are treated with a cryogenic fluid applied at the keel bone tip for a brief period sufficient to retard growth of the keel bone tip but insufficient to damage skin or tissue and thereby reduce breast blister and other dermal growths and increase the market quality of birds at maturity.

Abstract: The emulsifying and water binding properties of sausage, as well as the nutritional characteristics of sausage products, are improved by incorporating therein, as a partial replacement for sodium chloride, a salt system comprising calcium or sodium gluconate in combination with an alkaline phosphate.

Abstract: Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.

Abstract: Poultry carcasses suspended from the feet are carried along a straight path through a first zone where the lower legs are broken at a given level, and then through a second zone whereat opposing shearing forces are applied above and below the said level whereby to tear the skin and pull tendons from the upper legs of the carcasses.

Abstract: A partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution and then to vacuum dehydration conditions to partially, but not totally, reduce the moisture content without substantially affecting the other food components.

Abstract: A layer of foamed material and an oxygen impervious surface covering are interposed between areas of a meat portion and a wrapper film where puncture is likely to occur.

Abstract: A gelatin dessert composition comprising a syrup containing water, dissolved gelatin, and from about 30% to 200% by weight of the gelatin of food grade acid, preferably selected from the group consisting of citric acid, malic acid, ascorbic acid, erythorbic acid and mixtures thereof.