Abstract: An article, an apparatus, and a method for processing a meat product. The inventive article comprises: a shaft; a spiral conveying channel on the exterior of the shaft; and a cutting member projecting from the shaft and positioned within the conveying channel. The inventive apparatus comprises the inventive article and a driving assembly for rotating the inventive article about its longitudinal axis. The inventive method comprises the step of conveying a meat item through the conveying channel of the inventive article such that the cutting member contacts and forms a cut in the meat item.

Abstract: A freezing apparatus comprising: a container having an opening at the top thereof; a cover removably positionable over the opening; and a cooling unit which includes a cooling element and an air circulating fan. The cover has a port provided therein for receiving the cooling element and air circulation fan.

Abstract: Apparatus and method for processing hog stomachs includes a base, an inversion member having a first end insertable through an opening in the stomach, a second end connected to the base, a first end opening in the first end, and a second end opening in the second end, the end openings coinciding with a passageway through the inversion member; and a contact member movably connected to the base and movable between a loading position adjacent the first end of the inversion member and an inverting position in the passageway.

Abstract: A method of processing the carcasses of animals which die during the course of a grow-out operation. The inventive method comprises the steps of: (a) collecting and freezing the carcasses in a freezing apparatus and (b) transporting the frozen carcasses to a processing facility. It is preferred that (1) the processing facility referred to in step (b) is a rendering facility and (2) the inventive method further comprises the step of (c) rendering the carcasses.

Abstract: A method of freezing a product, a frozen product produced thereby, and a freezing apparatus useful for performing the inventive method. The inventive method comprises the step of compressing a product to be frozen between a cooled first contacting surface and a cooled second contacting surface for a time effective for at least partially freezing the product. The inventive freezing apparatus preferably comprises: a first plate belt comprising a series of first belt freezing plates, each first belt plate having a contacting surface; a second plate belt comprising a series of second belt freezing plates, each second belt plate having a contacting surface; and a driving system for driving the plate belts.

Abstract: A cooling system, a cooling method utilizing the inventive cooling system, and a chicken product formed using the inventive method. The inventive cooling system comprises: (a) a tunnel-type cooler housing; (b) a first treatment zone provided in the housing for treating articles by injecting carbon dioxide into the first treatment zone toward the articles and by circulating carbon dioxide in the first treatment zone; (c) a second treatment zone provided in the housing for further treating the articles by injecting carbon dioxide into the second treatment zone toward the articles and by circulating carbon dioxide in the second treatment zone; and (d) a conveyor assembly for conveying the articles through the first and second treatment zones. The carbon dioxide injected into the second treatment zone impinges on the articles to a greater degree than does the carbon dioxide injected into the first treatment zone.

Abstract: Provided are: (a) a poultry carcass processing method; (b) an apparatus which is ideally suited for use in practicing the inventive method; and (c) a poultry product provided by the inventive processing method. The inventive processing method comprises the steps of (a) pivoting a first poultry carcass section (e.g., a forward carcass section) with respect a second carcass section (e.g., a rearward carcass section) such that the outer side of the backbone structure included in the first section is rotated toward the outer side of the portion of the backbone structure included in the second section and (b) with the sections retained in pivoted relationship, pulling one of the sections directionally away from the other section such that a portion of the meat provided on the outer side of the forward portion of the backbone structure is detached therefrom and is retained in attached relationship to the rearward section of the carcass.

Abstract: A process for producing a seafood analog product comprising the steps of mixing chunks of a natural fish and a binder to coat the surfaces of the chunks with the binder, the chunks being frozen and maintained in a frozen state throughout the mixing, forming a quantity of the coated chunks to a desired shape, the chunks being frozen and maintained in a frozen state throughout the forming, subjecting the formed, binder-coated chunks to an elevated temperature to raise the internal temperature of the chunks to a predetermined level sufficient to cook the chunks and set the binder, and subjecting the formed and cooked binder coated chunks to pasteurization. Subsequent to pasteurization, the product is immediately cooled for extended shelf life.