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.

Abstract: Hog loins or other meat items are trimmed to a base weight by severing from one relatively uniform end of each loin a single portion having a length determined by the amount of actual weight of said loin which exceeds the base weight multiplied by a factor representing a lineal relationship between increments of weight and length taken from corresponding uniform ends of other loins which also exceeded the base weight.

Abstract: Food patties are severed from logs and fed into magazines. A plurality of logs may be processed simultaneously; and the severed patties may be simultaneously fed in columns into one or more magazines. Under certain conditions columns of patties are moved through a transition means to separate same prior to entering the magazines. Thereafter successive magazines are moved to a position where the patties are sequentially deposited from the magazines onto a divider web and conveyor.

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: American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of kid, calf, and lamb pre-gastric lipases and cured at 60.degree.-68.degree. F. whereby uniform and fully aged flavor is developed within about 10 weeks and less.

Abstract: A comb-like injection apparatus comprising a hollow manifold and a plurality of hollow tines extending therefrom, is inserted longitudinally of a poultry carcass between the skin and flesh, thereof, and the tines are forced into the flesh. The apparatus comprises a single hollow slender manifold having a plurality of hollow tines connected and extending perpendicular and comb-like to the manifold. The tines are spaced along two-thirds or less of a closed end of the manifold and have closed pointed ends. The hollow tines have orifices and the tines communicate with the hollow interior of the manifold. Thereafter, a liquid additive is forced through the manifold and tines and through orifices therein and ejected into the flesh.

Abstract: A hand grip comprised of hinged semi-cylindrical portions with internal latch means is fastened about a loop handle of a package.

Abstract: Wastewater treatment wastes, such as skimmings or sludges, are processed so as to reduce the water content by approximately two thirds and increase the impurities content thereof. The wastes are passed over a dense supply of very fine bubbles. These fine bubbles assist in floating impurities within the wastes to result in the formation of an upper stratum of gas, residual water and a concentrated impurities content and of a lower stratum that is primarily water, after which the upper and lower strata are separated.

Abstract: Canned meat items that are subjected to pasturizing temperature treatment are first treated with an enzyme, such as bromelin, which will tenderize the meat and then be inactivated by the pasturizing temperatures.

Abstract: Food patties are severed from logs and fed into magazines. A plurality of logs may be processed simultaneously; and the severed patties may be simultaneously fed in columns into one or more magazines. Under certain conditions columns of patties are moved through a transition means to separate same prior to entering the magazines. Thereafter successive magazines are moved to a position where the patties are sequentially deposited from the magazines onto a divider web and conveyor.

Abstract: A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than 5 minutes to a maximum temperature of 260.degree.-380.degree. F., whereupon it is extruded into the atmosphere. The pressure drop causes formation of an expanded cellular structure, while the extrusion elongates the structure. The product, when hydrated, simulates the texture of lean meat.