Abstract: A hole cutter and guide for guiding the cutting of holes in a material, including a bit portion, upon which may be mounted a first hole saw, a spacer portion, and a second hole saw, wherein the first and second hole saws have different diameters, and are couplable to the bit portion. The bit portion may include posts that fit through the first hole saw, second hole saw, and spacer portion. The bit portion may include a threaded portion onto which the first and/or second hole saws may be coupled by a threaded portion in each of the first and second hole saws. Also disclosed is a kit having component parts capable of being assembled in the field, the component parts of which include the bit portion, first hole saw, spacer portion, and second hole saw.

Abstract: The present invention provides a septal defect closure device (10) having a first occluding disk (30) having a first flexible membrane (32) attached to a first frame (34) and a second occluding disk (20) having a second flexible membrane (22) attached to a separate second frame (24). The first frame has at least two outwardly extending loops joined to one another by flexible joints. These loops are attached to the first membrane to define taut fabric petals when the first disk is in a deployed configuration. A central portion of the first membrane is joined to the central portion of the second membrane via a joining segment, which may comprise a conjoint disk. The flexible joints of the first frame are received within the joining segment. This septal defect closure device provides enhanced retrievability.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: An apparatus and method for processing a cooked food product and producing a plurality of cooked food product portions is disclosed. The method includes the steps of positioning the cooked food product in an extrusion location, extruding the cooked food product through an extrusion plate and dividing the extruded cooked food products into a desired thickness and/or weight. The disclosed apparatus includes a positioning element which positions the cooked food product into an extrusion location, as well as an extrusion assembly which extrudes the cooked food product prior to presenting the extruded food product to the dividing apparatus for division into a plurality of portions having a desired thickness and/or weight. Apparatus is also disclosed for selectively varying the shape of the food product portions, as well as apparatus which provides for selective adjustment of the operational parameters of the apparatus to vary the thickness of the cooked food product portions.

Abstract: An apparatus for processing a cooked food product and producing a plurality of cooked food product portions is disclosed. The method includes the steps of positioning the cooked food product in an extrusion location, extruding the cooked food product through an extrusion plate and dividing the extruded cooked food products into a desired thickness and/or weight. The disclosed apparatus includes a positioning element which positions the cooked food product into an extrusion location, as well as an extrusion assembly which extrudes the cooked food product prior to presenting the extruded food product to the dividing apparatus for division into a plurality of portions having a desired thickness and/or weight. Apparatus is also disclosed for selectively varying the shape of the food product portions, as well as apparatus which provides for selective adjustment of the operational parameters of the apparatus to vary the thickness of the cooked food product portions.