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.