Abstract: A method of treating sections of meat which includes forming them into desired shapes and placing them in impervious cook-in bags. The meat sections are cooked in the bags and then chilled down to a refrigerated state where they remain until sold or shipped. When shipment is needed, the meat sections are removed from the bags, exposed to a high velocity hot air treatment for a minimum of 10 seconds and thereafter packaged for use or shipment.

Abstract: A process for packaging selected traditional cuts of pork loin by cutting the whole pork loin at successive saw stations to form a predetermined number of traditional cuts and moving the formed traditional cuts to corresponding traditional cut locations. After a first traditional cut is formed at the first saw station, the remainder of the whole loin is positioned at another saw station where a differing traditional cut is formed. The process is continued at additional saw stations so that the entire loin is formed into traditional cuts, the cuts are collected at collecting locations, and an array of cuts are placed in a package tray. The package is then sealed and can be gas flushed and thereafter accumulated in bulk or cases for removal to a remote location where they can be refrigerated or frozen.

Abstract: Method and apparatus for forming batter into casingless sausages and similar meat products in which an extrudable meat emulsion is simultaneously formed in a generally cylindrical configuration with a cohesive surface from a denaturing solution at a temperature of from ambient temperature to 170° F. The cylindrically formed emulsion is then separated into segments having first and second ends and a defined length, and the formed segments are thereafter introduced to a cooking apparatus. The apparatus for forming the casingless sausages includes extrusion/denaturing application apparatus, cylindrically shaping, sizing, and skin forming apparatus, and an end clamp. Another embodiment includes a heat exchanger to further assist the formation of a skin like surface on the meat product and shorten the cooking time.

Abstract: A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net retaining surface appearance is formed around the meat product, and the package and meat product are cooked in a hot water bath to heat shrink the packaging material and create a three dimensional net surface design on the cooked meat product. The heat shrinkable material is thereafter removed, the meat product surface retains the netted surface design, and the meat product retains natural meat product juices.

Abstract: A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net retaining surface appearance is formed around the meat product, and the package and meat product are cooked in a hot water bath to heat shrink the packaging material and create a three dimensional net surface design on the cooked meat product. The heat shrinkable material is thereafter removed, the meat product surface retains the netted surface design, and the meat product retains natural meat product juices.

Abstract: A package for food products which includes, in combination, a clear container having recloseable means for retaining the food product until it is consumed, and a unitary blank folded to envelope the container which is configured to have first and second ends, securing means to attach the first and second ends to each other thereby resulting in the blank enveloping the clear product carrying container, separating means enabling the opening of the unitary blank, a detachable label secured to the clear container which tears away from the unitary blank when it is opened by the actuation of the separating means, and a window positioned to permitt viewing by the consumer of the recloseable means of the clear container.