Abstract: A method and apparatus are disclosed for processing meat products containing at least a small portion of liquefiable fats or oils wherein the meat products are extruded into multiple passages or tubes of a shell-and-tube type heat exchanger for heating or cooling the meat product with the fats and/or oils providing lubrication for passage of the meat product through the heat exchanger. With the meat product being trimmings containing substantial amounts of liquefiable fats and oils, the meat product is heated to a rendering temperature within the heat exchanger, rendered or liquefied fats being separated from lean meat portions of the meat trimmings after passage from the heat exchanger, the lean meat portion preferably being immediately refrigerated in order to limit bacterial growth.

Abstract: Bacon-like products are formed from separate "fat" and "lean" components in a continuous process in which the bacon-like product is frozen or refrigerated. The bacon-like product is formed directly upon a freezer drum by means closely regulating the percentages of the various components, the bacon-like product then being compressed upon the drum and chilled or frozen as a sheet during rotation of the drum. The frozen or chilled bacon-like sheet is then removed and passed to further processing preferably including means for cutting the sheet into strips and means for packaging the strips.

Abstract: An improved method for freezing viscous paste materials such as ground meat by applying it in a selected thickness to the refrigerated surface of a rotating drum, the material being removed from the drum as a flat continuous sheet and cut into patties. Various improvements include the conditioning of both surfaces of the patties, scoring at least one surface of the patty in order to improve quality during and after subsequent cooking and reheating a thin surface portion of the frozen sheet or patties in order to maintain natural color.

Abstract: In a process for refrigerating protein materials, the material is prepared as a viscous paste at a relatively hot temperature and applied to a refrigerated heat transfer surface on a rotating drum, the temperatures of the protein material and the drum surface having a predetermined differential to cause congealed or frozen liquid at the interface between the protein material and drum surface to initially melt and immediately thereafter congeal or freeze in order to cause adhesion of the protein material to the surface. The protein material is compressed against the drum surface to improve heat transfer characteristics and subsequently removed in a suitably refrigerated or frozen condition. Initial heating may be extended to render excessive fat or to reduce bacterial content. Opposite surfaces of the sheet of material may also be contacted by first and second refrigerated heat transfer surfaces either simultaneously or in successive order.

Abstract: In a process for refrigerating protein materials, the material is prepared as a viscous paste at a relatively hot temperature and applied to a refrigerated heat transfer surface on a rotating drum, the temperatures of the protein material and the drum surface having a predetermined differential to cause congealed or frozen liquid at the interface between the protein material and drum surface to initially melt and immediately thereafter congeal or freeze in order to cause adhesion of the protein material to the surface. The protein material is compressed against the drum surface to improve heat transfer characteristics and subsequently removed in a suitably refrigerated or frozen condition. Initial heating may be extended to render excessive fat or to reduce bacterial content. Opposite surfaces of the sheet of material may also be contacted by first and second refrigerated heat transfer surfaces either simultaneously or in successive order.

Abstract: A method and apparatus for making jerky from food products including meat such as beef wherein the materials for making the jerky are ground to a desired consistency and blended with selected curing agents or seasoning, the cured or seasoned material then being extruded onto a freezer drum and compressed upon the drum to chill or freeze the material and to form a desired thickness for the jerky upon the drum, the frozen jerky then being removed from the freezer drum, cut to desired lengths and deposited upon a conveyor for passage through a drying chamber to first thaw and then dry the jerky strips in a continuous process. The jerky may also be smoked within the drying chamber if desired and transported to a packaging station from the drying chamber.

Abstract: A method and apparatus for dividing meat components such as fat and lean meat wherein the combined fat and lean meat are passed through an extruder sized to form one or more chains of material wherein the fat and lean meat are divided along the length thereof, the character of material along each chain being sensed by a suitable sensor with the fat and lean meat being divided by a diverter functioning in delayed response to the sensor.

Abstract: A ground meat product extruded upon the outer surface of a continuously rotating refrigerated drum and compressed to a desired thickness by compression rolls spaced from the drum surface is stripped from the surface as a frozen meat sheet which passes over an expandable resilient apron to the patty former which includes a plurality of reciprocating cutters arranged in one or more banks across the path of the moving sheet of frozen meat. Frozen patties thus formed by the reciprocating cutters slide onto a conveyor belt and are carried to the next station, e.g., packaging, while the waste sections between the cut patties drop to another conveyor belt that returns them to be re-ground for reprocessing in the system.

Abstract: A method and apparatus for separating meat from bones particularly after most of the meat has been otherwise removed. Separation of meat from the bones occurs in a cyclical process wherein at least a portion of the separated meat is frozen and formed into small particles which are then recycled and impinged, at relatively high velocities, against meat containing bones to separate the meat from the bones. One embodiment of the apparatus includes mechanical means for exposing various surfaces of the meat containing bones to the frozen impinging meat particles to assure that all of the meat is separated from the bones. In another embodiment, the meat containing bones are supported by an air column which also agitates the meat containing bones and exposes various surfaces thereof to the impinging frozen meat particles.

Abstract: A ground meat product extruded upon the outer surface of a continuously rotating refrigerated drum and compressed to a desired thickness by compression rolls spaced from the drum surface is stripped from the surface as a frozen meat sheet which passes over an expandable resilient apron to the patty former which includes a plurality of reciprocating cutters arranged in one or more banks across the path of the moving sheet of frozen meat. Frozen patties thus formed by the reciprocating cutters slide onto a conveyor belt and are carried to the next station, e.g., packaging, while the waste sections between the cut patties drop to another conveyor belt that returns them to be re-ground for reprocessing in the system.

Abstract: Refrigeration apparatus for quickly reducing the temperature of and for solidifying a viscous paste substance of the type that is produced as a byproduct in animal slaughtering. Because the material is high in proteins, it has substantial commercial value. The apparatus includes a relatively large cylindrical drum the surface of which is cooled by circulating a refrigerant through the interior of the drum. The drum is continuously rotatively driven and there is an inlet roll and a nozzle for introducing the relatively warm viscous paste in the nip between the drum surface and the roll. Downstream of the inlet is one or more compression rolls which flatten the paste material further. Spaced circumferentially from the inlet is an outlet that includes a scraper blade and a hold down roller immediately upstream of the scraper blade so that after the material traverses the apparatus, it is refrigerated, relatively stiff and ready for further processing and shipment.