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 method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.

Abstract: A method and apparatus for improving processing whole muscle for a thinly slice meat item, such as a meat item for Philly Cheese Steaks. One implementation of the method and apparatus as disclosed and claimed herein includes grounding whole muscle and pumping the ground whole muscle through an in-line rotary multi-blade slicer and further extruding the product from the in-line slicer and pumping the product through a cooking horn. For one implementation of the method and apparatus, the product is pumped through and in-line sheeter before pumping the product through the cooking horn.

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 method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.

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 food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: An method for processing pork belly trim to produce bacon pieces where pork belly trim is size reduced and cooked. One implementation of the technology includes initial cooking and separating the product and distributing the product evenly on a conveyor. The step of initial cooking and separation is utilized because depending on the amount of size reduction and the type of size reduction, the product will tend to lump together. Therefore, in one implementation of the technology, an initial step of initial cooking and separation is utilized.

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: 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: An apparatus and method for extruding extrudate through an extruding horn having a geometry that allows for a uniform flow from the discharge end into a cooking section that sets the outer surfaces of continuous flow of all meat specie. The technology as disclosed and claimed allows for uniform product thickness throughout the cooking process, increased system throughput, and increased bind in the sheet leading to overall increased product yields. The technology eliminates the need for a meat press ahead of the system to set thickness further reducing yields.

Abstract: A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.

Abstract: An apparatus and method for extruding extrudate through an extruding horn having a geometry that allows for a uniform flow from the discharge end into a cooking section that sets the outer surfaces of continuous flow of all meat specie. The technology as disclosed and claimed allows for uniform product thickness throughout the cooking process, increased system throughput, and increased bind in the sheet leading to overall increased product yields. The technology eliminates the need for a meat press ahead of the system to set thickness further reducing yields.

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 includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: An apparatus and method for extruding extrudate through an extruding horn having a geometry that allows for a uniform flow from the discharge end into a cooking section that sets the outer surfaces of continuous flow of all meat specie. The technology as disclosed and claimed allows for uniform product thickness throughout the cooking process, increased system throughput, and increased bind in the sheet leading to overall increased product yields. The technology eliminates the need for a meat press ahead of the system to set thickness further reducing yields.

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: 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: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.