Abstract: A system and method for providing information to a control system for regulating the formulation of a meat product is disclosed. The control system may receive information prescribing the formulation of the meat product, analyze characteristics of incoming constituent streams, and adjust the flows based on the final product formulation. The control system may further provide feedback regarding the final product formulation relative to the incoming constituent streams.

Abstract: A system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Abstract: A system and method are disclosed for controlling the texture of meat products. Incoming meat products are quickly ground, macerated, and/or mixed in a small amount of time. The protein extraction that occurs is sufficient for a stable emulsion while protein bonding is optimized to avoid the cooked product having a rubbery or undesirably soft texture.

Abstract: A system and method for continuous processing of meat product constituents is disclosed. Selected meats are loaded into hoppers, and inputs lines direct the meats and other meat product constituents into a mixer. The mixer provides initial size reduction of the meats, grinds the meat, infuses and mixes the meats and other ingredients, forces protein extraction for forming a stable meat mixture, finely comminutes the mixture, and outputs the mixture.