Abstract: The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer.

Abstract: The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped.