Abstract: The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied.

Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Abstract: The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer.

Abstract: The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped.

Abstract: The invention relates to a method for controlling the product characteristics during the production of foodstuffs, which are attributable to the product groups raw and cooked sausages, pies, cooked meat products or the like, especially to obtain a spreadable or cuttable product. According to the invention, during the production of raw sausage usual starting materials are salted, mixed and coarsely pre-minced, however, not in a deep-frozen state. Then this mixture is subjected to a fermentation and acidification. According to the invention, a high-pressure treatment is performed subsequently so as to allow a protein coagulation and simultaneously inactivate microorganisms, while the mechanically separated raw meat materials remain separated. Then a fine mincing and a filling are performed. During the production of cooked sausage usual starting materials are used, however, are processed in a non-heated state, that is, salted, mixed and coarsely pre-minced.

Abstract: The invention relates to a method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry for the purpose of optimizing and/or reducing the processing steps. According to the invention, an electric field with a field strength of >0.5 kV/cm is applied and an energy input into the cell structure product to be processed with an energy upper limit is produced, said energy input excluding thermal effects as a primary cause of occurring product modifications. Electroporation of the cell membrane occurs, the semi-permeability of the cell membrane and thus the barrier of transport of substances between the cell interior and the exterior is reversibly or irreversibly lifted. An accelerated and evenly distributed reception of liquid media in the produced porous cell matrix by injection or marination is then possible, whereby further substances which determine the product properties can be dissolved or contained in the liquid media.