Abstract: A method and apparatus are provided for macerating meat to effect deep penetration of the meat at multiple muscle height levels for improved absorption of curing agents and improved bonding of multiple pieces of meat. The method involves feeding the meat into a compression zone where it is compressed and simultaneously engaged with multi-level maceration means which penetrate and tear the meat at two or more muscle height levels below the surface of the meat; continuously feeding the meat through the compression zone; continuously compressing and macerating the meat at multiple muscle height levels; and expelling the meat from the compression zone to allow the meat to expand to its previous dimensions so that multi-level macerated surfaces are available for bonding of the meat.

Abstract: An apparatus is provided for macerating meat to effect deep penetration of the meat at multiple muscle height levels for improved absorption of curing agents and improved bonding of multiple pieces of meat. The method involves feeding the meat into a compression zone where it is compressed and simultaneously engaged with multi-level maceration means which penetrate and tear the meat at two or more muscle height levels below the surface of the meat; continuously feeding the meat through the compression zone; continuously compressing and macerating the meat at multiple muscle height levels; and expelling the meat from the compression zone to allow the meat to expand to its previous dimensions so that multi-level macerated surfaces are available for bonding of the meat.

Abstract: An apparatus for macerating meat in which a plurality of slotted discs, spaced apart by crushing rings and mounted for rotation on a shaft are disposed in opposition to a generally circular roller having a smooth surface whereby portions of meat introduced between the slotted discs and crushing rings and the smooth roller are carried between the opposed members, macerated and do not jam between them.

Abstract: A meat processing machine wherein a plurality of circular blades are rotated on a macerating blade shaft; between each of the blades, there is rigidly positioned, an arm with a generally rectangular cross-sectional area which performs the function of bearing on and compressing meat to be cut by the circular blades, and of stripping the meat from between the circular knives after it is cut; the rigid arms are highly resistent to deformation during the cutting process and are mounted at each end on shafts.