Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test—Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the film article which is to be sealed.

Abstract: A package for a product, including: a support member having a peripheral flange and a cavity for receiving a product; a permeable film partially sealed to said flange to enclose the product; at least one channel between the permeable film and and flange; and an impermeable film enclosing the permeable film and at least one channel, the impermeable film being removable from the package such that removal thereof allows gas to flow into and out of the cavity through the at least one channel. The channel may comprise one or more grooves in the flange; a nonsealable substance present between the permeable film and the flange; or at least one corona-treated area of the flange, the permeable film, or both.

Abstract: Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the packaging article which is to be sealed.

Abstract: A method of treating fish to maintain freshness after freezing and thawing. A whole fish is chilled and cut into four loins, each with two flat sides forming a corner. The loins are chilled and either sliced cross sectionally to form steaks or sliced parallel to one of the flat sides to form sashimi slabs. If sashimi slabs are formed, the slabs are then preferably dipped in a warm flavor enhancing solution. The steaks or slabs are then sealed in non-permeable bags, preferably in a “puzzle pack” configuration that maximizes density and minimizes interstices. The bag with the steaks or sashimi slabs is then submerged in a brine solution. A treatment gas is then injected into the bag. After a treatment time, the gas is removed and the bag is vacuum packed. The bags are then frozen for shipping and storage. When needed, the bags can be thawed in a brine solution.

Abstract: The present invention provides a container for packaging solid food that is stored in the container in a liquid environment, such as tuna fish. One end of the container has a foraminous drain lid for draining the liquid from the container. The drain lid may have a rim to prevent a user from being splashed while draining the contents of the container. The container is sealed to prevent contamination of the contents of the container. The container may be made of a flexible material so that the user may squeeze the container to facilitate draining the liquid from the container. Once the liquid has been drained from the container, the drain lid is removed to allow extraction of the solid food from the container.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test-Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat product contaminates an inside surface of the film article which is to be sealed. The film article is then sealed across an open end thereof, the seal being made through the contamination on the inside surface of the meat product.

Abstract: A tray and a blank for forming a tray for holding foodstuff or the like which tray is formed from paperboard or similar foldable sheet material, the tray including the base wherein the base has a doubled skinned zone providing a void wherein means are provided to give fluid communication between the internal surface of the base and said void so that fluid present in the tray can drain into the void.

Abstract: A storage bag with soaker pad, and a material and method for making same. The bag of the invention includes a bag having a front and rear panel of a plastic film, the front and rear panels being closed at one end to form a bottom of the bag, the bag being open at the opposite end for receipt of goods to be stored in the bag, a fluid absorbing pad located inside the bag, and an enclosure connected to the inside of the bag for containing the fluid absorbing pad. The material of the invention comprises a bag film connected to a perforated enclosure material with a plurality of soaker pads sandwiched between the two layers. The width of the perforated enclosure material is substantially less than the width of the bag film whereby the soaker pads are continued to a limited space near the center of the material that creates the bottom fold of the resulting bags formed from the material. The method of making the bag of the invention includes a continuous supply of bag film be fed forwardly towards a bag machine.

Abstract: A process for removing creases from a film eliminates a problem in the quality of the heat seal for a patch bag having at least a segment of one or more bag side edges (or the bag bottom edge) covered by one or more patches. The film creases are removed by inflating the film tubing which is later converted to a bag, heating regions containing the creases with a heating means to a temperature which, in combination with the pressure within the inflated tubing, causes the creases to relax. The heated crease-containing regions are then cooled and the inflated tubing is deflated and wound up in a new configuration in which at least one patch covers at least one side edge or the bottom edge.

Abstract: A storage bag formed from a thermoplastic film includes a pad secured to the inside bottom thereof. The pad is disposed adjacent the bag material at or near the bottom by one or more strips of material extending across the pad. Each strip has an intermediate portion extending over the pad and two opposed portions each affixed on opposite sides of the intermediate portion to the bag material. If a single strip is used to secure the pad, the single strip has a sufficiently narrow width that the pad extends preferably beyond the strip on opposite sides of the intermediate portion. If two strips are used to secure the pad, each strip is disposed at a spacing to the other in extending over the pad. Thus, in either case at least part of the pad is exposed and uncovered by the strips of material.

Abstract: A cooking bag for edible food contents is secured by a closure in a coiled circle around a neck of the bag. The closure has a single eyelet and a pair of notches which catch in the single eyelet. A distance from the pair of notches to a center of the single eyelet is nonadjustable and predetermined. As a result, spillage of the edible food contents from the bag is prevented while steam is allowed to vent from the bag during cooking.

Abstract: A patch bag has a heat-shrinkable patch adhered to a heat-shrinkable bag, the heat-shrinkable patch comprising homogeneous ethylene/alpha-olefin copolymer. The patch bag can be made by adhering a patch film to a film which is thereafter converted to a bag, or by adhering the patch to a pre-formed bag. A packaged product has a meat product in the patch bag, the meat product comprising bone.

Abstract: A foam sheet comprising a cellular structure having two or more interconnected cells in fluid communication with one another, the foam sheet being in the form of a tray. One or more perforations are provided in the exterior surface of the tray, and extend into the cellular structure of the foam sheet to fluidly communicate with the interconnected cells. This arrangement is sufficient to permit gas to escape from the cellular structure in order to substantially prevent damage to the tray upon exposure thereof to a reduction in ambient pressure. A method of making the trays and a packaging method employing such trays is also disclosed.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: A patch bag has a convex bag edge and a convex seal inward of the convex bag edge. A patch is adhered to the bag. The patch covers at least a portion of the bag and has a convex patch edge. The patch covers at least a portion of the bag within the convex seal. A process for making the patch bag is also disclosed, as is a packaged product which utilizes the patch bag for the packaging of a bone-in meat product.

Abstract: A modified atmosphere package for storing oxygen sensitive goods which contains a gas permeable tray for holding the oxygen-sensitive goods and a gas permeable film wrapped over the tray. The tray is made from foam material; at least about 20 volume percent of said foam material is open cell foam. A hinged flap is connected to a wall of the tray and contains a receptacle in which a source of carbon dioxide (such as dry ice) may be disposed.

Abstract: A packaging system for preserving a perishable item which contains a gas permeable tray containing open-cell foam disposed within a sealed, oxygen-impermeable barrier bag. The open cells within the gas-permeable tray contain less than about 0.05 volume percent of oxygen, and the atmosphere within the sealed barrier bag contains less than about 0.05 volume percent of oxygen.

Abstract: The poultry shaping mandrel (25) is utilized to retain the shape of previously eviscerated oven-ready whole bird carcasses (10) after the carcasses have been prepared and before they are packaged and shipped. When the bird is frozen, the mandrels retain the shape of the bird so that the bird and its mandrel can be mounted on a skewer (52) or a smaller hand held skewer can be thrust through the mandrel and through the bird without hazard of deteriorating the bird.

Abstract: A thermoplastic container for food or other articles is set forth. The container includes a base having a bottom, a pair of opposing side walls and a pair of opposing end walls extending upwardly from the bottom. A pair of integral handle segments are formed with the outer rim of the base and rotatably attached to anchoring portions at integral hinges. The handle segments can be releasably engaged with each other and include a pair of hinged portions. Each hinged portion has at least one upwardly extending rib segment and at least one downwardly extending rib segment interconnected by integral hinges that form definite bending points for the hinged portions of the handle segments so that when the handle segments are upturned, the hinged portion assists in distributing stress and obtaining a proper balance of the container.

Abstract: A method of making a plate-like frozen raw hamburger-like matter includes: a filling step for filling a constitutional material of the raw hamburger-like matter between a first thermal seal a second thermal seal, provided in a direction perpendicular to the conveying direction; a deaerating step of pressing the film so that the filled constitutional material is extended until the second thermal seal is provided; a forming step for forming the plate-like raw hamburger-like matter by equalizing the constitutional matter, therein; and a freezing step for maintaining its shape by rapidly freezing the package bag enclosing the raw hamburger-like matter.

Abstract: Disclosed is an oriented, heat shrinkable, thermoplastic vacuum bag having a protective heat shrinkable patch attached thereto such that said heat shrinkable patch covers substantially all area exposed to bone, thereby protecting the bag from puncture by sharp protruding bones in bone-in cuts of meat which are vacuum packaged within the bags. The protection is especially directed to prevention of bag puncture by, bone-in cuts of both fresh and smoked or processed meat. The bag produced by this method is also disclosed.

Abstract: A packaging for shellfish, such as mussels, or crustaceans, includes a closed container in which there is situated a quantity of living shellfish or crustaceans, optionally water originating from the shellfish or crustaceans, as well as a protective gas atmosphere. Subatmospheric pressure may prevail in the container. Furthermore, the sum of the quantities of O2 and CO2 may amount to 50% to 90% of the total gas content of the container, and the quantity of O2 may amount to 25% to 50% of the total gas content of the container.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: A modified atmosphere package for storing oxygen sensitive goods containing a a gas impermeable tray including flanges around the perimeter of the tray and a bottom inside surface, and a a gas impermeable film with a bottom inside surface. The film is fitted with a one-way valve and is positioned over and adjacent to the flanges of said tray, and the film is sealed to such flanges. A support extends from the bottom inside surface of the tray to the bottom inside surface of the gas impermeable film, the support being adapted to prevent the film from collapsing when the atmospheric pressure above the film exceeds the atmospheric pressure below the film.

Abstract: The present invention relates to a method for coating long-keeping sausages and hard cheese with a composition comprising shellac and polyamide, and to the coated long-keeping sausages and hard cheese obtainable by such method.

Abstract: Package for packing a food product which likely exudes liquids, which comprises a tray and an upper sheet made of a stretchable liquid impermeable material. The upper sheet which is secured all around to the rim of the tray has a central portion devised to receive thereon the food product and a perforated intermediate portion whereby the intermediate portion is inclined when a food product is laid down on the central portion. The package further comprises a liquid absorbent mat disposed under the upper sheet to absorb any liquids exuding from the food product and passing through the perforated intermediate portion.

Abstract: A meat packaging apparatus includes a tray containing a modified atmosphere and meat product, a film sealed to the tray and including an opening, and a two-piece label attached to the film and covering the opening. The two-piece label including a first layer removably attached to a second layer, which is attached to the film. The second layer is made of a highly oxygen permeable material to allow oxygen to enter the tray when the top layer is removed.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A modified atmosphere package for storing oxygen sensitive goods which contains a a gas permeable tray for holding the oxygen sensitive goods, a gas permeable film positioned over and adjacent to the tray forming a wrapped tray, a barrier bag with an inside surface and an outside surface within which the wrapped tray is disposed, an oxygen absorber disposed within the barrier bag, and a pressure relief valve located on the outside surface of the barrier bag. The tray contains foam material, at least about 20 volume percent of which is open cell foam with an average cell diameter of from about 0.001 to about 0.020 inches. A film of gas permeable material is disposed over and contiguous with the bottom wall of the gas permeable tray. The barrier bag has an oxygen permeability of less than 10 cubic centimeters per 100 square inches per 24 hours.

Abstract: A package for storing oxygen-sensitive goods (such as meat) which contains a gas impermeable tray wrapped in a gas permeable film, a barrier bag within which the wrapped tray is disposed, a closure for closing an open end of the barrier bag, and two one-way valves. One of the one-way valves is located on the inside of one side of the barrier bag, and the other of the one-way valves is located on the outside of the other side of the barrier bag.

Abstract: A puncture resistant barrier pouch for the packaging of bone-in-meat and other products. The pouch includes a body portion having a chamber and an open end, and a neck portion that extends outwardly from the open end of the body portion. The neck portion includes an open mouth and a passageway that extends from the mouth of the neck portion to the chamber of the body portion. The body portion includes walls that are formed by relatively thick film material and the neck portion includes walls that are formed by relatively thin film material. The product to be packaged is placed in the chamber of the body portion such that the relatively thick walls of the body portion enclose the product while resisting tearing or puncturing by the product. The relatively thin walls of the neck portion allow the walls of the neck portion to be easily heat sealed together, thereby hermetically sealing closed the passage to the chamber and hermetically sealing the product within the chamber of the body portion.

Abstract: A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of the meat from direct contact with a gas present in the controllable environment, controlling the gas in the controllable environment by reducing free oxygen gas in the controllable environment and controlling gas pressure in the controllable environment while protecting a majority of the surface of the meat from the effects of a pressure variation, and holding the meat under the controllable environment for a period of time within a predetermined temperature range; provided that the meat is held under the mechanical compression during the controlling of the gas in the controllable environment.

Abstract: An at least four-layer tubular biaxially oriented food casing having an outer layer which includes a mixture of at least one aliphatic and at least one partly aromatic (co)polyamide with or without pigments, and an inner layer which includes aliphatic (co)polyamide, wherein, between these layers, a layer of an ethylene/vinyl alcohol copolymer or a blend of the ethylene/vinyl alcohol copolymer with an aliphatic or partly aromatic (co)polyamide and/or with an olefinic (co)polymer and/or an ionomer resin and a layer of an olefinic (co)polymer with or without adhesion promoters, pigments, and/or UV absorbers are arranged. The casing has a high water-vapor and oxygen barrier. It is particularly suitable as synthetic sausage casing, and can also be used for packaging cheese or animal feed.

Abstract: Precooked, packaged ground meat products and methods of making such products. The product comprises ground meat and at least one moisture-absorbing additive. The formulated meat mixture is formed into a raw ground meat portion. Perforations are formed in the raw ground meat portion. The perforated raw ground meat portion is sealed within a closed envelope and cooked. The moisture-absorbing additive and perforations control the purge (water and other juices) discharged by the meat during cooking. The moisture-absorbing additive absorbs some of this purge; the perforations trap much of the remaining purge. The resulting product is thus without large amounts of free purge within the package and may be broken apart easily into cooked ground meat upon removal from the package. The raw meat should be frozen and maintained frozen until cooking to maintain the grain structure and perforations during handling.

Abstract: A modified atmosphere packaging method creates a modified atmosphere in a package including an inner package and an outer package. The inner package is composed at least partially of a polymeric material substantially permeable to oxygen, while the outer package is composed of a polymeric material substantially impermeable to oxygen. After a food product such as raw meat is placed within the inner package, the inner package is flushed with a desired mixture of gases to substantially remove oxygen from the inner package. The flushed inner package is then sealed and inserted into the outer package without sealing the outer package. Next, the outer package is flushed with the desired mixture of gases to substantially remove oxygen from the outer package. After flushing the outer package, the outer package is sealed. An oxygen scavenger is provided in the package to substantially absorb any residual oxygen within the package.

Abstract: A sausage casing comprising an elongated cellulosic tube having less than about 100 wt. % moisture based upon the bone dry weight of cellulose and having first and second longitudinal portions, and a colorant or opacifier which is longitudinally and continuously dispersed throughout the wall of at least one of these portions to provide it with different optical properties which are useful e.g., for quality control and identification of color development, meat type and particle definition and/or to provide an attractive package appearance. In a preferred embodiment, a sausage is encased where the surface area of the second portion is less than or equal to the first portion and these portions are visually different having measurable L,a,b and opacity values such that: i) an average opacity value of the first portion is at least about 0.

Abstract: Disclosed is an oriented, heat shrinkable, thermoplastic vacuum bag having a protective heat shrinkable patch attached thereto such that said heat shrinkable patch covers substantially all area exposed to bone, thereby protecting the bag from puncture by sharp protruding bones in bone-in cuts of meat which are vacuum packaged within the bags. The protection is especially directed to prevention of bag puncture by, bone-in cuts of both fresh and smoked or processed meat.

Abstract: An improved white food casing comprising regenerated cellulose containing titanium dioxide pigment in a weight ratio of less than 0.5 to regenerated cellulose in the casing and containing from about 0.3 to about 1.2 milligrams per square meter of casing of a water insoluble violet pigment. The titanium dioxide pigment and violet pigment are uniformly dispersed in the regenerated cellulose without agglomeration. The food casing usually has an optical density at least as high as a similar food casing containing fifteen percent more titanium dioxide pigment and no violet pigment. The food casing desirably contains titanium dioxide in an amount of less than 15 and preferably less than 13 grams per square meter of food casing. The invention also includes an improved method for making a white food casing comprising cellulose regenerated from viscose having titanium dioxide incorporated therein; wherein the improvement comprises uniformly dispersing titanium dioxide pigment into viscose at a ratio of less than 0.

Abstract: A process for producing a bone-in ham steak made by separating the muscle, fat, and femur bone from a green ham, processing the muscle and fat to form an aggregation of cured muscle, fat, and bone and cooking the aggregate under vacuum. The cooked meat product is chilled, removed from the film package, and, thereafter, smoked to a golden color. It is then sliced transversely into a plurality of bone-in ham steaks having uniform sizes, shapes, and weights.

Abstract: A shrimp tray having a raised, circular, outer rim, a first annular surface extending downwardly from the outer rim toward the center of the tray and a central recessed area. The first annular surface includes a lower portion that defines a plurality of drain holes. The tray is preferably made from a single sheet of material having a uniform thickness. A plurality of shrimp are nested relative to each other on the first annular surface with their tail ends overhanging the circular outer rim of the tray and their forward ends preferably contacting an annular wall. An annular spacer member may be provided to increase the diameter of the tray. Additional annular surfaces may be provided for serving additional layers of shrimp.

Abstract: A modified atmosphere package includes first and second compartments separated by a partition member that is substantially permeable to oxygen. The first compartment contains an oxygen scavenger activated with an oxygen scavenger accelerator. The second compartment contains a retail cut of raw meat. Various techniques are employed to rapidly reduce the oxygen level in the second compartment below pigment sensitive levels so that the growth of metmyoglobin is inhibited. Some of these techniques increase the flow of oxygen from the second compartment to the first compartment through the partition member, while other techniques directly absorb oxygen within the second compartment by locating a second oxygen scavenger within the second compartment.

Abstract: The present invention provides a peelable laminate suitable for cook-in packaging and a method of cooking a food product. The method includes the steps of:a) enclosing a food product in the peelable laminate, the peelable laminate having(1) an edible film in contact with the food product, and(2) a protective film peelably adhered to the edible film; andb) heating the enclosed food product to at least partially cook the food product, the edible layer adhering to the at least partially cooked food product with an adhesive strength which is greater than the force required to peel the protective film from the edible film. In this manner, the protective film can be peeled from the edible film after cooking without product loss due to adherence of food particles to the film. Furthermore, the peelable laminate prevents or minimizes cook-out and allows a modifier to be transferred to the food product via the edible film during the cooking process.

Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Abstract: A modified atmosphere package for storing oxygen sensitive goods which contains a a gas permeable tray for holding the oxygen sensitive goods, a gas permeable film positioned over and adjacent to the tray forming a wrapped tray, a barrier bag with an inside surface and an outside surface within which the wrapped tray is disposed, and a pressure relief valve located on the outside surface of the barrier bag. The tray contains foam material, at least about 20 volume percent of which is open cell foam with an average cell diameter of from about 0.001 to about 0.020 inches. A film of gas permeable material is disposed over and contiguous with the bottom wall of the gas permeable tray. The barrier bag has an oxygen permeability of less than 5 cubic centimeters per 100 square inches per 24 hours.

Abstract: A backseamed casing has a casing film comprising a first outer layer and a second outer layer, the first outer layer containing a polyamide having a melting point of from about 250-400.degree. F., and the second outer layer containing a polyamide having a melting point of from about 250-400.degree. F. A butt-sealed backseamed casing has a casing film to which a butt-seal tape film is sealed, the casing film having an inside layer containing a polyamide having a melting point of from about 250-480.degree. F., and an outside layer comprising polyolefin, with the butt-seal tape film comprising polyolefin. A heat-shrinkable film has a first outer layer, a second outer layer, and an inner layer. The first outer layer contains a first polyamide having a melting point of from about 250-400.degree. F.; and the second outer layer contains a second polyamide having a melting point of from about 250-480.degree. F.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: A process for precooking fish for removal of skin and bones prior to canning. The precooking process includes the steps of enclosing fish in a pressure vessel, heating the fish under pressure by saturated steam with a temperature of above 214.degree. F. to 270.degree. F. until the heat within the fish is sufficient to enable the backbone temperature to reach about 135.degree. F. with equilibration, removing the fish from the pressure vessel with a backbone temperature of 85.degree. F. and equilibrating the heated fish outside of the pressure vessel until the temperature of the backbones of the fish reach about 135.degree. F.

Abstract: A method of measuring out and/or forming foodstuffs to impart a shape to the foodstuff with compromising the rheological and organoleptic properties, foodstuffs formed by this method, and packaging for foodstuffs formed by the method of the invention. In one embodiment of the invention, a foodstuff comprising fish flesh is measured into a receptacle which is sufficiently rigid to impart a desired shape to the foodstuff. In a preferred embodiment, the foodstuff comprises fish flesh, in particular the flesh of fish proper and/or of shellfish.

Abstract: A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.