Abstract: A method of producing meat products wherein a red color pigment is dispersed throughout a block of meat, the pigment having a discoloration temperature which is higher than the sterilization temperature of the meat, and the block of meat is heated under conditions such that the central internal portion of the block reaches sterilization temperature but not the discoloration temperature, with the remaining external portion of the block exceeding both the discoloration and sterilization temperatures.

Abstract: A programmable sequence controller using a technique called microprogramming, including a microprogram memory having a plurality of memory sections each storing a set of microinstructions corresponding to the command word of a sequence instruction. The operation code of the sequence instruction is applied to the upper bits of the microprogram memory so as to select one of the memory sections. The remaining bits are determined by a counter and the ON/OFF state of an I/O element so that one of the microinstructions is read out from the selected memory section.