Abstract: The present invention is a processing device, such as a macerator for use in processing various types of food products, that includes an automatic adjustment mechanism for adjusting the position of a roller disposed within the macerator. The mechanism includes a controller operably connected to a motor that can move the roller within the macerator to vary the position of the roller with respect to another roller located in the macerator. Inputs to the controller are used to control the operation of the motor to move the roll into a desired configuration associated in a storage medium in the controller with a particular food product to be processed. The input to the controller can also be used to simultaneously adjust the position of other components of other processing devices in a food processing system, such as an injector to remove the need for individually adjust each device in the system.

Abstract: The present invention is a processing device, such as a macerator for use in processing various types of food products, that includes an automatic adjustment mechanism for adjusting the position of a roller disposed within the macerator. The mechanism includes a controller operably connected to a motor that can move the roller within the macerator to vary the position of the roller with respect to another roller located in the macerator. Inputs to the controller are used to control the operation of the motor to move the roll into a desired configuration associated in a storage medium in the controller with a particular food product to be processed. The input to the controller can also be used to simultaneously adjust the position of other components of other processing devices in a food processing system, such as an injector to remove the need for individually adjust each device in the system.

Abstract: A return liquid containing particles resulting from treating food is treated to reduce the size of the particles and recycled for further food treatment. Embodiments include injecting a solution into a body of meat, recovering a return solution containing particulate material resulting from injecting the body of meat, optionally reducing the temperature of the return solution, mechanically reducing the particle size of the particulate material in the return solution to form a reduced return solution, conveying the reduced return solution to a holding tank and recycling the reduced return solution for injection into a body of meat. Embodiments also include a system for recycling a food treating liquid including a mechanical milling device, an optional chilling device, and a holding tank including first, second and third sections, a first weir separating the first and second sections, and a second weir separating the second and third sections, wherein the second weir extends higher than the first weir.

Abstract: The water holding capacity of meat is improved by agitating the meat at an elevated temperature with the processing solution and by maintaining the elevated temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the alleged temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45 ° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.