Abstract: A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.

Abstract: A mold plate for use in a reciprocating mold plate patty-forming apparatus includes a flat body having a plurality of cavities for forming patties. The flat body has a fill side face and an opposite face. A grid pattern of grooves is formed on the second face extending longitudinally and laterally on the second face. The pattern extends a lateral distance that is about equivalent to an overall patty cavity field width. Longitudinal and lateral slots that penetrate though a thickness of the mold plate and flow connect fill side pressure and meat with the pattern of grooves on the second face to balance the pressure on the opposite faces of the flat body.

Abstract: In the process, at least one piece of meat is destructured by fragmenting it, and the meat fragments are transformed into a restructured meat article. The fragments are transformed into a restructured meat article by: forming a block of meat fragments by cohesive compaction of the meat fragments; removing at least a portion of the block, termed a preform; and compressing the preform between complementary surfaces for molding the preform. The meat fragment compacting device comprises two conveyor belts for cohesive compaction of the meat fragments, the belts converging from upstream to downstream relative to a direction of movement of the meat fragments. The device for compressing a preform for a meat article comprises pistons having surfaces for molding the preform, which surfaces vary from one piston to another.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A machine for processing individual food items comprises a mold plate having multiple longitudinally spaced transverse rows of cavities. The mold plate slides such that the rows of cavities sequentially communicate with a fill slot in a fill plate. Bulk food material fills the cavities and displaces air from them into a breather plate. The breather plate has one or more longitudinal grooves in a working surface. The fill plate has one or more longitudinal grooves in a working surface that communicate with the atmosphere. One or more vent holes in the mold plate communicate with the breather plate and fill plate grooves for all positions of the mold plate at which food material is filling a row of cavities. No air is trapped in the breather plate, and there is no buildup of air pressure that could create a friction force between the mold plate and the fill plate.

Abstract: An apparatus for flattening one or more cuts of poultry to prepare at least one of the cuts to be cooked may have at least one roller turner, one or more roller supports, a first roller mounted on at least one of the roller supports and adapted to be turned by the roller turner and a second roller mounted on at least one of the other roller supports. The second roller may be disposed substantially parallel to the first roller such that the distance between the first roller and the second roller is less than the size of an unflattened cut of poultry, such that the poultry is flattened when fed between the rollers with the roller turner. Various configurations of the rollers, methods of using the apparatus, and automated embodiments provide advantages for food preparation.

Abstract: The invention relates to a portioning apparatus and a method. The apparatus includes a hopper and augers to push flowable material to a rotor. Retractable vanes on the rotor push the flowable material toward a fill slot as the rotor rotates. Below the fill slot, there is a mold plate with front and back mold cavities. In a front fill position, the mold plate is positioned so the front mold cavities are filled with flowable material from the fill slot while flowable material in the back mold cavities are pushed out by back knockouts. In a back fill position, the flowable material in the front mold cavities are pushed out by front knockouts while the back mold cavities are filled with flowable material from the fill slot. The mold plate reciprocatively oscillates between the front fill position and the back fill position for high output of portioned material.

Abstract: A shirred fibrous food casing defines a shirred stick formed from a tubular fibrous casing. The shirred stick includes an average outside diameter at least 120% of the average inflated diameter of the deshirred casing. Additionally, the shirred stick includes an average inside diameter of at least 70% of the casing inflated diameter and a pleat pitch defined as the distance between adjacent apexes of major pleats measured on the casing after the shirred stick is deshirred.

Abstract: An apparatus and method for processing meat slabs into meat strips, particularly pork belly slabs into bacon strips. The apparatus includes a massager, a slab press station, a sleeve for holding the pressed slab, an oven or smokehouse, a blast chiller, a slab removable device and a spiral freezer. The method for processing the meat slab into meat strips includes massaging the slab, pressing the slabs and inserting the slabs into sleeves in the pressed condition. The sleeves are then transported to an oven for cooking and then a blast chiller. Once chilled, the slabs are removed from the sleeve and sliced to the appropriate thickness.

Abstract: The invention relates to a method and device for cutting objects, such as chicken breast in a portion with fixed weight and fixed shape. This is done by situating an object into a mould defining a predetermined shape, applying under-pressure in the mould for positioning the object in a fixed position, and cutting the part according to predetermined pattern depending on the desired end product.

Abstract: The invention relates to a method for producing individual portions of meat with a predetermined shape and size, during which one, two or more frozen pieces of meat of any shape, whose total weight corresponds to the total weight of the desired portions of meat, are shaped inside the cavity of a press mold to form a coherent piece of meat, and the frozen piece of meat is subsequently divided, in particular, stamped into the portions of meat.

Abstract: A method of cutting a piece of meat which is initially generally in the shape of a parallelepiped to produce at least one steak portion includes cutting the meat along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion.

Abstract: A formed lump of shellfish meat is manufactured by placing cooked shellfish meat into a mold, placing raw shellfish meat into a mold, compressing the shellfish meat, and cooking the compressed shellfish meat to make a formed lump of shellfish meat. The shellfish meat may be crab, scallops, shrimp, or lobster.

Abstract: A meat product may include a plurality of whole muscle meat portions that each have substantially opposite end faces. The plurality of whole muscle meat portions may be consecutively disposed such that respective adjacent end faces of the whole muscle meat portions substantially face each other and have at least some regions that are attached. The meat product may have a substantially elongated configuration in a direction extending from a first whole muscle meat portion of the consecutively disposed whole muscle meat portions to a last whole muscle meat portion of the consecutively disposed whole muscle meat portions.

Abstract: The technical field of the invention is that of manufacturing apparatuses for automatically making sausages. The present invention relates to a coated food product, in particular a sausage, to a composition for coating the food product, to a method of coating food products, and to apparatus enabling the method to be implemented. The method comprises in succession the following steps: a sausage of raw sausage meat, puree, or paste is molded by being passed through a tubular mold; the mold is cut up into segments having ends that are preferably rounded; the segments are moved while being covered in a first composition containing sodium alginate so as to coat the segments in a film of this first composition; and the coated segments are put into contact with a second composition containing a calcium salt in order to cause a gel of calcium alginate to be formed, coating the segments.

Abstract: A food patty molding machine has a reciprocating mold plate. A moldable food product is pumped through a fill passage into a cavity of the mold plate when the mold plate is in its fill position. A fill plate, interposed in the fill passage immediately adjacent the mold plate, has a multiplicity of fill apertures distributed in a predetermined pattern throughout an area aligned with the mold cavity when the mold plate is in its fill position. A fill block is fixed to the fill plate and includes a plurality of inverted L-shaped passages corresponding one-for-one with the fill apertures. The mold plate includes a longitudinal slot to accommodate relative longitudinal movement between the mold plate and the stationary fill block. The mold plate includes a transverse slot open into the longitudinal slot that defines the molding cavity. Loose ground meat can be filled in a horizontal direction into the cavity to provide a customary appearance to the packaged ground meat.

Abstract: A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the cavity of the first foodstuff part while frozen. Finally a second frozen foodstuff part is fitted to the first foodstuff part to close the cavity. The mating edges of the parts can be coated with water and/or egg white to stick together, and the two parts can then be breaded or otherwise coated.

Abstract: A knockout drive system for a food patty molding machine includes an electric motor; a rotary-to-linear motion converting apparatus operatively connected to the electric motor; and at least one knockout member operatively connected between the rotary-to-linear motion converting apparatus and the knockout plungers, to reciprocate the knockout plungers. The mold plate and knockout plungers are not mechanically linked to be driven together but are independently driven. The electric motor of the knockout drive system is a servo driven motor wherein the speed, acceleration, deceleration and dwell periods of the knockout plungers can be precisely controlled to be synchronized with the mold plate movements and positions, and for the type of food product, the output rate and the shape of the patties.

Abstract: A breather air and food product fines pumping system for a reciprocating mold plate food product forming machine pumps air and fines to a collection area. A pumping surface is provided by a rearward facing surface of the mold plate. A pumping chamber is arranged between the pumping surface and a food product fines collection area. The rearward facing surface of the mold plate defines a movable limit of the pumping chamber. A valve element of a first valve is arranged between the pumping chamber and the collection area to create suction in the pumping chamber when the rearward facing surface of the mold plate is moving forward, and to allow the pumping chamber to pump air and fines into the collection area when the rearward facing surface of the mold plate is moving rearward. Breather holes in a breather plate are in communication with a breather passage that is in communication with the pumping chamber and with outside air through further valve arrangements.

Abstract: A method and apparatus of treating food items having muscle protein and a product produced by the inventive apparatus and method. The inventive method preferably utilizes the inventive apparatus to (a) continuously press the food items using a pliable material which conforms to and at least partially surrounds the food items when pressing and/or (b) infuse the food items with a treatment liquid preferably by impacting the food items while they are at least partially suspended in the solution.

Abstract: A method of manufacturing a pipe-burger includes the steps of: (a) mixing a predetermined amount of texture-rich meat with flavoring ingredients to form a burger meat; (b) extruding the burger meat into a tubular pipe mold to form an elongated pipe-burger meat in a skinless manner; (c) cooking the elongated pip-burger meat to form a cooked pipe-burger meat with coarse fiber; (d) providing a burger bun having an elongated burger cavity which is corresponding to the cooked pipe-burger meat; and (e) disposing the cooked pipe-burger meat into the burger cavity of the burger bread to form a burger product.

Abstract: The present invention provides emulsified meat products that include animal and simulated meat compositions. In addition, the invention also provides processes for producing the emulsified meat products utilizing animal meat compositions and simulated meat compositions. In the process, the simulated meat composition includes structured plant protein products that are utilized to produce an emulsified meat product with an improved texture.

Abstract: Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilising and sterilising properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

Abstract: A drive system reciprocates a mold plate between a cavity fill position and a patty discharge position, and can also reciprocate knock out plungers to discharge molded food patties from cavities in the mold plate at the patty discharge position. This drive system includes a first electric motor; a first rotary-to-linear motion converting apparatus operatively connected to the first electric motor; at least one drive member operatively connected between the first rotary-to-linear motion converting apparatus and the mold plate to reciprocate the mold plate. The drive system can also include a second electric motor; a second rotary-to-linear motion converting apparatus operatively connected to the second electric motor; and at least one knock out member operatively connected between the second rotary-to-linear motion converting apparatus and the knock out plungers, to reciprocate the knock out plungers.

Abstract: A frame structure is provided for a reciprocating mold plate type food product forming apparatus. The frame structure includes an angular strut configuration for resisting horizontal reciprocating forces caused by the reciprocating mold plate and associated drive, and a tie rod arrangement for resisting separation-reaction forces caused by food product compression by a plunger in a pump cylinder of a food product pump. A base plate supports the frame structure. A first angular strut extends from a rear location forwardly and upwardly to an elevated central location and is fixed to the frame portion. A second angular strut extends from a forward location rearward and upwardly to the elevated central location and is fixed to said frame portion. The first and second struts transfer the horizontal component of the reciprocating forces into the base plate. A plurality of tie rods span between a backing plate that mounts a hydraulic cylinder that drives the plunger, and the pump cylinder.

Abstract: An improved hydraulic system is provided for a reciprocating mold plate, patty-forming apparatus wherein food product is delivered under pressure from a pump cylinder to mold plate cavities. The plunger is driven during a first phase by force from a hydraulic cylinder from a retracted position distant from the pump cylinder to a ready position initially compressing food product loaded into said pump cylinder. Thereafter, the plunger is driven during a second phase by the hydraulic cylinder to load food product under pressure into the mold plate cavities. The hydraulic cylinder is supplied with hydraulic fluid during the first phase by a low pressure hydraulic fluid pump and during the second phase by a high pressure hydraulic fluid pump. According to the invention, the low pressure hydraulic fluid pump and the high pressure hydraulic fluid pump are positioned within a reservoir, at least partially submerged in hydraulic fluid held within the reservoir, during operation.

Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then supplied to a screw conveyor followed by introduction onto rollers to form a sheet. The sheet may then be cut into a desired shape. The overall process may be made continuous, and the manufacturing conditions may be selectively controlled at each step, with respect to variable a such as temperature and moisture levels, to substantially maintain the overall nutritional value of the formed edible compositions.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: A belt drive system for a reciprocating mold plate in a food product molding machine. The invention relates to a belt drive system having a belt tensioning device configured to tension a drive belt of an indexing motion food product molding machine. The invention provides ease of service and/or replacement of components of the drive system. The invention provides a manifold configuration to balance the flow and pressure of the food product over a wide fill area.

Abstract: A mold plate drive assembly configured to provide a variable motion and fill position of the cavity of a mold plate relative to a fill position of a food product forming machine.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) moving at least one flexible cover member having a predetermined length with primary surface and opposing lateral edge portions along a predetermined travel path; (b) introducing a flowable food emulsion onto the primary surface of the flexible cover member; (c) wrapping the at least one flexible cover member about the food emulsion during the moving step; (d) advancing the wrapped emulsion into at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; and (e) exposing the wrapped emulsion to predetermined processing conditions that convert the flowable emulsion to a non-flowable food product having substantially the molded shape of the forming tube as the wrapped emulsion advances through the at least one forming tube.

Abstract: For process for production of raw ham a deboned ham is weighed and preferably its pH-value is determined. The hams are individually introduced into shaping containers having watertight walls, wherein they are salted with a salt amount, which is calculated based upon the weight and preferably the pH-value. The shaping containers are stacked, so that the ham is shaped under pressure in these shaping containers, wherein they are held in the brine filled shaping containers with exclusion of air.

Abstract: A patty forming apparatus (10) is connectable with an output portion (30) of a food processor (14). The apparatus (10) includes a housing (60) connectable with the output portion (30) of the food processor (14). A mold plate (100) is arranged for movement in the housing (60). The mold plate (100) includes at least a first mold portion (120). The mold plate (100) is movable to a first position in the housing (60) for receiving a food product (26) in the first mold portion (120) from the food processor (14). The mold plate (100) is movable to a second position in the housing (60) for removal of the food product (26) from the first mold portion (120).

Abstract: The subject invention provides novel protein-rich tortillas. In a specific embodiment, the subject invention provides flat, thin tortillas that have chicken protein. Other meats can also be used to provide the protein component. Advantageously, the tortillas of the subject invention can be used as a replacement for traditional flour or corn tortillas.

Abstract: A device for separating the hard components for a grinder used in the field of the food industry, and more particularly of the mincing of meat, downstream of one or several cutting assemblies, includes a grid for stopping hard components which is associated with a separating cutter of for draining hard components towards the center, in order to cause them to pass into a collecting tube which is screwed into a supporting grid or spider according to an adjustable depth. The collecting tube includes, an axial recess capable of receiving the end of a driving shaft of the cutters of the grinder, so that the latter can be held transversely and rotate in it and, peripherally with respect to the axial recess, at least one channel allowing the transit of hard components.

Abstract: The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump, continuously presented in the form of a tube or a continuous flattened strip; unwinding a film capable of forming a scaling sheath around the continuous tube or strip of minced meat; passing the sheathed minced meat tube or strip in a rolling device for spreading the minced meat into a strip configuration in a thin layer, in a compacting and texturing configuration not revealing the meat parts themselves; continuously unwinding in a dehydrating solution bath; curing the drawn minced meat strip at the output of the bath removing the sheath-forming film; and conveying the thin rolled minced meat strip to a cutting and packaging station.

Abstract: An edible animal chew toy which provides a dental benefit when chewed. The chewing action of the animal causes ribs and/or protrusions on the chew toy, in close proximity to the area being chewed, to floss the sides of the animal's teeth and gums.

Abstract: Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate.

Abstract: A process of injection molding a natural resin into a mold cavity including lifter bars as part of the ejection system for extracting the molded animal chew of the mold cavity. The lifter bars are provided with a contacting area having a relatively high surface area ratio relative to surface area of the molded part that remains in contact with the mold after injection and mold opening.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

Abstract: A machine for processing individual food items comprises a mold plate having multiple longitudinally spaced transverse rows of cavities. The mold plate slides such that the rows of cavities sequentially communicate with a fill slot in a fill plate. Bulk food material fills the cavities and displaces air from them into a breather plate. The breather plate has one or more longitudinal grooves in a working surface. The fill plate has one or more longitudinal grooves in a working surface that communicate with the atmosphere. One or more vent holes in the mold plate communicate with the breather plate and fill plate grooves for all positions of the mold plate at which food material is filling a row of cavities. No air is trapped in the breather plate, and there is no buildup of air pressure that could create a friction force between the mold plate and the fill plate.

Abstract: A press for making a patty includes a substantially flat panel to contact the product to be pressed into a patty. An upstanding member is affixed to the panel. A weight member or “mould” surrounds the upstanding member. The weight member is moveable along the upstanding member between a first position where the weight member overlies the panel to facilitate the application of force to the product and a second position where the weight member is spaced from the panel.

Abstract: A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

Abstract: The present invention provides a method for forming multiple rows of meat patties. An existing single row forming machine is modified by moving the fill slot relative to the existing stroke length so that the fill slot comes in contact or fluidly communicates with at least one newly added row of cavities. This is most easily achieved by modifying the existing fill plate and by adding cavities to the existing mold plate, so that the combination of modified plates operates with the existing stroke length (which is difficult to change), to produce multiple rows of consistent meat patties.

Abstract: A method and apparatus for forming molded food products having an outer first component and an inner second component is provided. The apparatus includes a pressurized supply of first component and a pressurized supply of second component. A mold housing extends along a first direction. A first end portion and a second end portion are arranged to be movable along the first direction within the mold housing and to be separated by a pre-selected distance along the first direction. An injector tube is in fluid communication with the supply of pressurized second component. The first and second end portions are arranged to be contained within the mold housing in a fill position to form a mold cavity within the mold housing around the injector tube. The mold cavity has an inlet in fluid communication with the supply of pressurized first component when in the fill position to receive first component to form a shell having an inside void.

Abstract: An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat product preferably having a different pH. The first meat product in the intermediate combination comprises a plurality of pieces of the first meat product at a temperature below the freezing point of the first meat product. However, the second meat product in the intermediate combination is at a temperature at or above the freezing point of the second meat product. As the intermediate combination is then mixed, the frozen pieces of first meat product become evenly distributed in the second meat product prior to thawing and commingling with the second meat product to produce a substantially homogeneous final mixed product.

Abstract: Method and apparatus for forming a shaped meat product by cutting under compression. Male and female die assemblies carried by dual conveyers are loaded with meat components and brought together in compression to define a die. The assemblies are formed with arrays of blade receiving slits and are conveyor transported to a cutting station. At the station, carriage mounted dynamic blades are maneuvered into the slits from the outward sides of the die assemblies to form any of a broad variety of geometric-shaped meat products.

Abstract: Methods and apparatus for shaping or forming the leading edge portion of an elongated food product include: (a) moving an elongated food item forward over a first travel lane in a predetermined travel path in a food processing system, the elongated food item having a leading edge portion that extends beyond the primary body portion of the food, the travel lane having a floor food support surface, the food item residing on the floor support surface; (b) blowing the leading edge portion of the food item in an upward direction away from the floor support surface while the food item is moving forward in the first travel lane; and then (c) forcing the leading edge portion of the food item rearward so that it overlies and contacts an upper portion of the primary body of the food item while the food item is moving forward. Other methods and devices cut the leading edge portion of the elongated product, that may be a meat product stuffed into a casing, before the product moves up an inclined ramp.