Abstract: An apparatus may include a grinder for grinding raw whole muscle meat into a ground meat material and a heater for heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The apparatus may also include a freezer for freezing the cooked ground meat material and a mixer for mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The apparatus may further include a press for pressing the meat mixture into a formed shape and a slicer for slicing the formed shape into meat portions of a predetermined size.

Abstract: A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

Abstract: A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.

Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.

Abstract: An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.

Abstract: Various embodiments of the present disclosure provide an apparatus attachable to a container and usable to secure the container closed. The apparatus is transitionable from a nonuse configuration to a use configuration to form an (at least partially) elastic loop attached to the container and usable to circumscribe the container to secure the container closed.

Abstract: A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.

Abstract: A food product extrusion apparatus includes a heat exchanger. The heat exchanger includes a first portion with a first plurality of tubes and a first cavity located external to the first plurality of tubes. The heat exchange also includes a second portion connected to the first portion. The second portion includes a second plurality of tubes and a second cavity located external to the second plurality of tubes. The first plurality of tubes are offset from the second plurality of tubes.

Abstract: A system and method for making a jerky meat product may include a pump to pump heated brine at a positive pressure at a desired temperature. Embodiments may also include an injector coupled to the pump to receive the heated brine and inject the heated brine into a cool meat product to elevate the meat product temperature. Embodiments may include a slicer that receives the meat product after the heated brine is injected and slices the meat product to a first thickness. A topical applicator may apply a topical application to coat an exterior of the slices and a flattener may flatten the slices to a second thickness less than the first thickness and to cause the topical application to adhere to the slices. Embodiments may further include a drying oven and/or grill to dry the slices of the second thickness to a desired moisture level.

Abstract: A package for retaining a food item includes a base and at least one side wall extending away from the base and terminating at a flange. The flange includes a sealing edge configured to contact a film wrap. The sealing edge is positioned inward of at least a portion of the side wall to guide fluids toward an interior volume of the package.

Abstract: A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

Abstract: An apparatus is disclosed. The apparatus includes a tray having a base connected to a plurality of sidewalls each of which extends away from the base and terminates at a rim, said tray defining a volume with an opening circumscribed by said rim, said rim comprising a press-fit sealing feature; a ring-shaped lid comprising a complimentary press-fit sealing feature configured to mate with said press-fit sealing feature; a product disposed in said volume wherein said product surface comprises at least one contour; and a flexible film, said flexible film spans said opening and adheres to the at least one contour of the product, and said flexible film is secured to said tray between said press-fit sealing feature of the rim and said complimentary press-fit sealing feature of the ring-shaped lid.

Abstract: A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.

Abstract: A package for retaining a food item includes a tray with a base connected to at least one sidewall. The sidewall extends away from the base to a rim to define an inner chamber. The tray is made of a fluid impermeable material to retain fluids in the inner chamber. The package also includes a shelf made of the fluid impermeable material that is removably supported in the inner chamber such that the shelf is spaced apart from the base of the tray to permit an absorbent pad to be positioned therebetween. The shelf is configured to support the food item in the inner chamber separated from the absorbent pad.

Abstract: A packaged food product can include: a package and food disposed within the package. The package includes an inflatable first sheet comprising polymer, and a generally flat second sheet comprising paper material and polymer. The first sheet and the second sheet can be melted together to form a peripheral seal that includes paper material from the second sheet suspended within a melt between the first sheet polymer and the second sheet polymer. The food can be disposed on the second sheet and in direct physical contact with the paper material.

Abstract: A microwavable food packaging can be configured to absorb fluid. The packaging can include a first sheet and a flexible second sheet. The first sheet can include a first polymeric layer. The first sheet can define an upper portion of a food pocket. The flexible second sheet can include an absorbent layer. The absorbent layer can include a paper-based side and a polymer-based side. The paper-based side can include paper fibers, define a bottom of the food pocket and be configured to absorb fluid released from food disposed within the food pocket. The first polymeric layer can be bonded to the polymer-based side through the paper-based side to form a non-hermetic seal, the non-hermetic seal enabling passage of moisture therethrough.

Abstract: A package for retaining a food item includes a tray with a base connected to at least one sidewall. The sidewall extends away from the base to a rim to define an inner chamber. The tray is made of a fluid impermeable material to retain fluids in the inner chamber. The package also includes a shelf made of the fluid impermeable material that is removably supported in the inner chamber such that the shelf is spaced apart from the base of the tray to permit an absorbent pad to be positioned therebetween. The shelf is configured to support the food item in the inner chamber separated from the absorbent pad.

Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.

Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.

Abstract: A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1?40° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. The cooked patty is then frozen and then packaged.