Abstract: The method of the invention comprises compression-forming prerefrigerated meat pieces into loaves, wherein the temperature of the loaves is brought, through successive stabilization operations, to a predetermined value. In this method, the meat pieces are individually subjected to a drying stage in a cold air stream (drying station) before undergoing an intense cooling stage (cooling station) followed by a stabilization stage. The invention is useful for instance for making flaky meat loaves.

Abstract: A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally parallel to their length, with surface cooling of the strips; the cutting of the block of strips in a direction parallel to their length in order to obtain ultrathin sheets; and restructuration into meat pieces by assembling the ultrathin sheets in a shaping operation non destructive of the laminated texture. The resulting meat product has, before cooking, a structure and organoleptic characteristics which are very close to those of natural muscle.

Abstract: A moving frame (10) comprises a clamping means (25) and a tensioning bar (33) provided with grippers (35) and mounting on a rotary plate (29). By means of a jack (43), it is possible to vary the distance between the members (11 and 12), and to stretch the half-carcass (1). After the half carcass (1) has been gripped in a vertical position, the moving frame (10) is placed in a horizontal position by the action of the pinion (47) cooperating with the sector gear (46). In this position, the muscles are successively cut off from the carcass and the skeleton remains held in the moving frame (10).

Abstract: A method for the continuous treatment of poultry carcasses. The poultry carcasses are successively singed, cooled, deboned, minced, shaped and packaged. Prior to singeing, the carcasses are injected with carbon dioxide snow to prevent the development of germs during singeing. The mincing, shaping and packaging steps are carried out in an enclosure in which carbon dioxide snow is introduced so that the temperature is maintained at about 0.degree. to -4.degree. C.

Abstract: A minced meat product, which can be grilled, fried or roasted is provided from raw minced meat and cereal, leguminous plant or protide-containing substances in the form of flour, middlings, an isolated material or a concentrate, which has been wetted with milk, the product being refrigerated or deep-frozen.

Abstract: A plant for boning the meat of the half-carcass of a skinned beast, comprising a plurality of successive working stations where the still warm meat is removed by means of semi-automatic and automatic mechanical devices and, more precisely, on a first track, means for removal of the shoulder and means for cutting the neck and removing the fillet, top, top flank, thin flank, membrane, filet mignon and tail; on a second track, means for treating the cuts removed on the first track, e.g.: boning the leg and the "marrow bone", the blade bone being passed for stock purposes, boning the shoulder and, finally, on a third track followed by the residual carcass, means for boning the breast, the ribs and the thigh.

Abstract: In a pulverising equipment for the production of frozen minced meat, essentially consisting of a pulveriser followed by a malaxator, there is provided means for causing the passage, across the pulverised meat, while it is being stirred in the malaxator, of refrigerated air from which the water vapor has been extracted by condensation. The refrigerated air picks up moisture from the meat, and the moisture (in the form of water vapor) is later condensed out at freezing temperatures as low as -10 to -20 degrees centigrade. This eliminates most of the pathogenic germs from the final product.