Abstract: An apparatus and method to net shirred tubular casing, in order to create a highly-dimpled foot product. A filling horn, shir housing, and removable netting tube allow for the extrusion of food products into an edible tubular collagen film, which itself expands into a netting of a smaller diameter than that of the film. As the food product under pressure expands against the tubular film, it presses through the spaces in the netting to created a dimpled appearance. After the food product has been further processed, the netting is removed, leaving a highly-dimpled appearance.

Abstract: A tubular casing that is capable of receiving a product therein in an outstretched state, said casing comprising: a pleated accordion shaped envelope section; a front-end section on the opposite end from the pleated accordion shaped envelope section, the front-end section being tucked back at a central portion thereof across the longitudinal direction of the casing, the front-end section being stretched and crimped lengthwise with respect to the length of the casing; a middle section that is adjacent to and between the front-end section and the accordion shaped section, wherein the middle section is crimped lengthwise with respect to the length of the casing; wherein the middle section and the front end section are tied off, and the casing has a fluid moisture content of 18 to 35 wt.-% based on the total weight of the casing.

Abstract: An improved mechanism feeds loops or ties into clip attachment apparatus such as a clipper. The loops preferably have tie portions, the carrier may be a tape, and the loops should be in substantially equidistant series on the carrier. The carrier passes around rollers and a dancer, and along a stationary plate. Strip plates are preferably pivotally mounted adjacent the stationary plate. A loop and carrier drive indexes the loops on the carrier toward the clip attachment apparatus. A strip plate drive pivots the strip plates to and from positions in which the strip plates strip a loop adjacent the clip attachment apparatus at least partially from the carrier. The strip plate drive pivots the strip plates to catch the loop adjacent the clip attachment apparatus between the strip plates and pull the loop at least partially from the carrier.

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 is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance with the invention, pyrophosphate is blended with the mechanically separated meat in an amount effective for reducing the viscosity of the mechanically separated meat.

Abstract: The invention relates to edible molded bodies in the form of a flat or tubular film based on plastifiable biopolymers, the cleavage products or derivatives thereof and/or synthetic polymers from natural monomers, characterized in that they are produced according to a method comprising the following steps: a) the biopolymers, cleavage products or derivatives thereof and/or synthetic polymers are mixed with at least one edible plasticizer, at least one lubricating agent and at least one cross-linking agent, b) the mixture thus obtained is melted into a thermoplastic material, c) said material is extruded and d) the product obtained by extrusion is calendered and/or stretched or blown and deformed into the edible molded body. The molded bodies cited in the invention are suitable for use as food wrappers for sausages and boiled ham, and are particularly suitable for use as seamless sausage casings.

Abstract: A method of filling a natural hollow elongated casing with meat emulsion involves placing a natural casing on an elongated meat emulsion stuffing tube having a meat emulsion discharge end, closing an extended end of the natural casing over the discharge end of the stuffing tube so that meat emulsion exiting the discharge end will push the natural casing longitudinally by pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing to move the natural casing forwardly off of the discharge end of the stuffing tube. The casing is extended through a hollow chuck. A resilient brake element in the chuck is extended around the casing to impede its longitudinal movement. A thrust collar is slidably mounted on the stuffing tube and is intermittently manually pushed against the casing to limit the length thereof but is insufficient to create compression pressure thereon.

Abstract: The invention relates to a film which is produced form a thermoplastic polymer mixture containing the following: a) thermoplastic starch and/or a thermoplastic starch derivative and b) at least one polyester urethane, with the weight ratio a):b) being in the range from 75:25 to 5:95, and the surface-related degree of stretching the film being 2 to 70. The polyester urethanes forms a matrix in the mixture and the thermoplastic starch or a thermoplastic starch derivative being distributed in a microdispersion in the form of particles with a diameter dp of 0.05 to 30 &mgr;m. The invention also relates to a method for the inventive film and its use as a packaging film, especially for artificial sausage skins.

Abstract: A method and a device is provided for increasing the shelf life of an oxygen sensitive product such as ground meat by injecting an inert gas or blend of inert gases into the ground meat through a stopper as meat is being pushed toward the stuffer outlet and a conveyor to a chub packager. By introducing the inert gas at this early stage in the chub packaging operation, the oxygen content within each chub is reduced to 0.5% and less using the present invention. The inert gas forces substantially all of the ambient air away from the entire surface area of the ground meat as it is being circulated in the lower portion of the stuffer hopper and prior to being forced out through the stuffer outlet.

Abstract: The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance with the invention, pyrophosphate is blended with the mechanically separated meat in an amount effective for reducing the viscosity of the mechanically separated meat.

Abstract: A method of filling a natural hollow elongated casing with meat emulsion involves placing a natural casing on an elongated meat emulsion stuffing tube having a meat emulsion discharge end, closing an extended end of the natural casing over the discharge end of the stuffing tube so that meat emulsion exiting the discharge end will push the natural casing longitudinally by pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing to move the natural casing forwardly off of the discharge end of the stuffing tube. The casing is extended through a hollow chuck. A resilient brake element in the chuck is extended around the casing to impede its longitudinal movement. A thrust collar is slidably mounted on the stuffing tube and is intermittently manually pushed against the casing to limit the length thereof but is insufficient to create compression pressure thereon.

Abstract: A method of filling a natural hollow elongated casing with meat emulsion involves placing a natural casing on an elongated meat emulsion stuffing tube having a meat emulsion discharge end, closing an extended end of the natural casing over the discharge end of the stuffing tube so that meat emulsion exiting the discharge end will push the natural casing longitudinally by pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing to move the natural casing forwardly off of the discharge end of the stuffing tube. The casing is extended through a hollow chuck. A resilient brake element in the chuck is extended around the casing to impede its longitudinal movement. A thrust collar is slidably mounted on the stuffing tube and is intermittently manually pushed against the casing to limit the length thereof but is insufficient to create compression pressure thereon.

Abstract: An apparatus for manufacturing linked food products having twisted portions includes a stuffing nozzle for discharging from its distal end a food product material supplied from its material inlet port, a hollow spindle for rotating the stuffing nozzle, a braking member for engaging the casing on the stuffing nozzle; a main body housing having a front plate provided uprightly in such a manner as to extend in the same direction as a direction in which the stuffing nozzle extends from the material inlet port toward the distal end, and a side plate extending perpendicularly to the front plate, a spindle housing attached to the front plate, and a braking-member supporting member disposed at a position opposing the side plate.

Abstract: The present invention relates to a method and a device for producing a food product, in particular sausages, in which the food product is produced using co-extrusion, the core being formed from an edible material, such as meat, which is covered on the outer side with a casing, in particular a protein casing, wherein the food product is then passed to a climate chamber on a support of a conveyor chain, and the point of contact between this support and the food product is changed continuously or periodically.

Abstract: A method and a device is provided for increasing the shelf life of an oxygen sensitive product such as ground meat by injecting an inert gas or blend of inert gases into the ground meat through a stopper as meat is being pushed toward the stuffer outlet and a conveyor to a chub packager. By introducing the inert gas at this early stage in the chub packaging operation, the oxygen content within each chub is reduced to 0.5% and less using the present invention. The inert gas forces substantially all of the ambient air away from the entire surface area of the ground meat as it is being circulated in the lower portion of the stuffer hopper and prior to being forced out through the stuffer outlet.

Abstract: A device for closing packages made of flexible material, wherien a portion of the flexible material is gathered into a neck, the neck is inserted into and overlaps a U-shaped clip, the overlapping portions of the neck are formed in a direction perpendicular to the base of the clip to hold the neck against the base, and the legs of the clip are closed.

Abstract: A method and a device is provided for increasing the shelf life of an oxygen sensitive product such as ground meat by injecting an inert gas or blend of inert gases into the ground meat through a stopper as meat is being pushed toward the stuffer outlet and a conveyor to a chub packager. By introducing the inert gas at this early stage in the chub packaging operation. the oxygen content within each chub is reduced from about 7% using the prior art method to 0.5% and less using the present invention. The inert gas forces substantially all of the ambient air away from the entire surface area of the ground meat as it is being circulated in the lower portion of the stuffer hopper and prior to being forced out through the stuffer outlet.

Abstract: A method and a device is provided for increasing the shelf life of an oxygen sensitive product such as ground meat by injecting an inert gas or blend of inert gases into the ground meat through a stopper as meat is being pushed toward the stuffer outlet and a conveyor to a chub packager. By introducing the inert gas at this early stage in the chub packaging operation, the oxygen content within each chub is reduced from about 7% using the prior art method to 0.5% and less using the present invention. The inert gas forces substantially all ofthe ambient air away from the entire surface area of the ground meat as it is being circulated in the lower portion of the stuffer hopper and prior to being forced out through the stuffer outlet.

Abstract: A combination stuffing horn (60) and skin brake (70) allows for a stuffing apparatus (10) for meat products (130) to be utilized. The stuffing horn (60) includes an elongate member (62) with a bore (62a) through which the meat product passes. The elongate member (62) has an outer cross section. The skin brake (70) has an inflatable bladder which is positioned around the elongate member. The bladder, when inflated, conforms to the outer cross section, wherein pressure is exerted on a shirred casing as the casing is being pulled over the horn (60) as the meat product (130) is stuffed into the casing.

Abstract: A method and means for creating a casing on a sausage making machine involves the method steps and apparatus wherein a strip of thermoplastic casing material is wound on a rotating hollow sausage stuffing horn. The casing material has side edges forming a series of contiguous helixes of casing material with the side edges of one helix overlapping the side edges of an adjacent helix. A source of heat is applied on at least a helical portion of the adjacent overlapping edges of adjacent helixes to cause the overlapping side edges adjacent the source of heat to fuse together to create a hollow casing. The source of heat is applied to only a short helical path superimposed only over a corresponding helical segment of the overlapping side edges of adjacent helixes.

Abstract: A device for closing sausage casings or the like contains plate-shaped constricting components for the purpose of forming a braid and a power-driven device for fastening a closure clip around the braid. It is distinguished according to the invention through the fact that the power source for closing the closure clip is fastened to one of the constricting components and can swivel with it, whereby the punch of the device is guided in this constricting component across its entire advance path.

Abstract: An apparatus for processing ends of a chain of natural intestine sausages which is used together with a suspending device for suspending and transporting a chain of natural intestine sausages includes: a heating device having a liquid tank in which a heating liquid is stored and which is disposed at a position below suspending members of the suspending device, so as to thermally contract a leading end portion and a trailing end portion of the chain of sausages on a continuous basis.

Abstract: A sausage encasing machine has a computer and a casing diameter sensor located on a frame downstream of an exit end of a meat stuffing tube. The sensor is connected to the computer to transmit casing diameter data to the computer as the casing is being sensed. The computer is programmed to sausage diameter parameters, and the computer is programmed to signal a machine power system to cease operation whenever the computer detects that the casing diameter exceeds the predetermined parameters.

Abstract: A device for connecting a meat portioning-filling machine to a clipping machine, comprising a tube which is adapted to convey the meat and to support the tubular casing to be filled; the tube has, at its output section, a fixed contrast cutter which is adapted to work in cooperation with a cutter provided with an actuation for moving the cutter substantially at right angles to the output section.

Abstract: A process and an apparatus for the production of chain-like or concatenated foodstuff products. A pasty filling material is conveyed by a filling pump through a filling tube which is rotatable about its longitudinal axis, and introduced into a tubular case or skin which partially surrounds the filling tube. The filled skin is fed to a portioning device having a plurality of dividing elements. The filled skin is engaged by two dividing elements which are disposed in opposite paired relationship and acted upon by a clamping force. A torque is applied to the skin by the filling tube so that the filled skin is caused to rotate at least in a portion between an exit opening of the filling tube and the portioning device and is locally prevented from rotating by application of the clamping force by the dividing elements, so that a twist-off location is produced. At a location spaced from the twist-off location, a further twist-off location is produced on the filled skin, to produce portioned sausages.

Abstract: The invention relates to a stuffing-dosing machine which comprises a container (1) which receives the food material and which is subjected to a vacuum (V), means for removing and impulsing the food material towards compaction-stuffing cavities, two alternating stuffing cylinders (2) and a rotary collector valve (9) synchronized with said cylinders for the selective collection and distribution of material to an outlet conduit. Piston heads (5) of the cylinders (2) are inside the container (1), the first portion (B) of the stroke (A) of the cylinder (2) taking place in a narrow area (1a) of the container (1) wherein the piston heads (5) stir and impulse the food material and a second portion (C) of the stroke (A) takes place inside stuffing-dosing chambers (4) in the lower terminal portion of the container (1) of which the internal walls match the piston heads (5) and of which the stuffing-dosing chambers (4) are adjacent to the compaction-stuffing cavities.

Abstract: An apparatus for processing ends of a chain of natural intestine sausages which is used together with a suspending device for suspending and transporting a chain of natural intestine sausages includes: a heating device having a liquid tank in which a heating liquid is stored and which is disposed at a position below suspending members of the suspending device, so as to thermally contract a leading end portion and a trailing end portion of the chain of sausages on a continuous basis,

Abstract: The present invention relates to a reusable cartridge for manufacturing a skinless sausage, having a tubular middle section and at least one adjoining sealing end made of a flexible synthetic material, whereby the middle section of the cartridge is formed integrally with the sealing end.

Abstract: The invention relates to a feeding device for a stuffing and dosing pump of a vacuum stuffing machine for alimentary paste products, preferably ground or extruded meats. More specifically, the feeding device provides two elical scroll thrusting elements, facing each other and placed in the space under the hopper in order to operate continuously on the meat paste, thrusting and compacting it in the direction and toward the inlet of the stuffing pump.

Abstract: An apparatus for applying liquid smoke to the outer surface of an extruded sausage strand has a frame with an elongated stationary outer tube thereon. A rotatable tube is concentrically mounted within the outer tube. Power components are on the frame for extruding a meat emulsion through the inner tuber while it is rotating, and for winding a strip material into a casing on the outer tube wherein the formed casing slides and rotates as it progresses down the stationary tube to receive meat emulsion from a discharge end of the inner tube. A fluid, such as liquid smoke, is introduced between the rotating casing and the rotating strand of meat, which rotate in the same direction and at the same speed to prevent any turbulence from developing in the meat emulsion. A meat strand linker creates the extruded strand into links. A conveyor takes the link strand to a heating station for cooking.

Abstract: A device for connecting a meat portioning-filling machine to a clipping machine, comprising a tube which is adapted to convey the meat and to support the tubular casing to be filled; the tube has, at its output section, a fixed contrast cutter which is adapted to work in cooperation with a cutter provided with an actuation for moving the cutter substantially at right angles to the output section.

Abstract: Described is a filling machine comprising a machine frame structure and a supply container which is pivotable from an operative position into a pivoted-away position and in front of the outlet of which is disposed a feed device which can be driven in rotation, in such a way that it can be pivoted away together with the supply container. In that respect there is provided a two-part drive ring for the feed device, of which the first ring part is mounted to the machine frame structure and is driven there, and the second ring part carries the feed device and can be pivoted away together with the supply device and in the operative position of the supply container is so coupled to the first ring part that the first ring part carries forces acting on the feed device and rotationally entrains the second ring part for driving the feed device.

Abstract: A metal detector is incorporated in a discharge horn of a product filling machine in a manner which shortens the length of the horn to thereby prevent the formation of aesthetically displeasing product due to extended transport of the comminuted product through a filling horn and metal detection equipment.

Abstract: A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor on the machine adjacent the outlet of the pump measures the mass of meat emulsion exiting the pump, and increases or decreases the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass.

Abstract: An extrusion attachment for sausage making machines have three concentric tubes with the inner tube defining a first passageway, the space between the inner and intermediate tubes comprising a second passageway, and the space between the outer tube and the intermediate tube defining a third passageway. The diameter of the inner tube is small so that meat emulsion passing into the inner tube is subjected to a higher pressure than that of the pressure in the second passageway. The lower pressure meat material in the second passageway is thinly coated on the strand of the high pressure meat material extruded from the inner tube. A thin layer of collagen material is extruded from the third passageway for deposit on the outer surface of the meat layer extruded from the second passageway. An alternate extrusion attachment has only two concentric tubes as defined above with an elongated hollow casing on the outer surface of the two tubes adapted to receive a coextruded strand of sausage.

Abstract: Sausage casings of starch which can be processed like a thermoplastic and to processes for the production and use thereof. The sausage casing comprises a thermoplastic starch which is comprised of natural starch which has been converted into an amorphous state.

Abstract: A folded casing arrangement capable of being used for individually filled products is provided. The casing arrangement comprises: a casing having an extended length, the casing being arranged to have at least three portions: 1) a first end portion formed at one end of the casing which forms a stick configuration, the first end portion having a plurality of folds compressed into one another; 2) a middle portion; and 3) a second end portion including a folded portion that is folded transversely to the length of the casing. The folded portion is pleated in a longitudinal direction with respect to the casing, and the second end portion is provided with a tying means.

Abstract: An extrusion attachment for sausage making machines have three connection tubes with the inner tube defining a first passageway, the space between the inner and intermediate tubes comprising a second passageway, and the space between the outer tube and the intermediate tube defining a third passageway. The diameter of the inner tube is small so that meat emulsion passing into the inner tube is subjected to a higher pressure than that of the pressure in the second passageway. The lower pressure meat material in the second passageway is thinly coated on the strand of the high pressure meat material extruded from the inner tube. A thin layer of collagen material is extruded from the third passageway for deposit on the outer surface of the meat layer extruded from the second passageway.

Abstract: The present invention provides an improved system of stitching for forming a casing of tubular netting, in which the casing comprises circumferential elastic members formed from at least one continuous spiral or a plurality of separate circular loops, and longitudinal members formed from a plurality of chain stitches interconnecting adjacent loops of the spiral or separate loops of the circumferential elastic members, resulting in a net-like appearance, the longitudinal chain stitches being attached to the circumferential elastic members such that, at each connection point of the chain stitching to an elastic member, a first chain stitch is attached to the elastic member and a further pair of chain stitches is attached to the elastic member and spaced either side of the first chain stitch such that, when the first and further pair of chain stitches are stretched, the first chain stitch is caused to pull on the section of the elastic member located between the further pair of chain stitches such that elastic d

Abstract: A method and an apparatus which permit continuous stuffing of tubular food casing without stopping the stuffing operation to replace food casing on the stuffing horn. The method comprises placing a first shirred food casing strand onto a stuffing horn. An end portion of the food casing is then extended over the open end of the stuffing horn and the end portion is closed. The stuffing horn is suspended within the food casing by means of a first suspension means engaging the outer surface behind the shirred food casing and foodstuff is injected into the stuffing horn through a hole in the first suspension means which mates with a first inlet hole in the stuffing horn so that foodstuff flows through the stuffing horn into the food casing. A subsequent food casing strand is then placed onto the stuffing horn over the stuffing horn closed end and the stuffing horn is clamped by means of a second suspension means engaging the stuffing horn behind the subsequent food casing strand.

Abstract: In the manufacture and use of tubular casing material, a starting material having heat-shrinkable properties is partially shrunk to a controlled reduced calibre and then is further shrunk during use. The shrinking may either take place during use, for example by partially shrinking tubular film material over a stuffing horn 2 in a shrinker 6 (FIG. 1) or may be carried out during manufacture by partially shrinking a length of tubular film material to a controlled reduced calibre before sale (FIGS. 2 and 3).

Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer predominantly of one or more polyolefins such as VLDPE or EVA and a coextrusion process for making the film.

Abstract: For molding and packaging a product having paste, semiliquid or liquid form, e.g., frankfurter-type sausage paste, two films such as thermoplastic films are fed longitudinally, respectively above and below tubes feeding the product. For each of the feeding tubes, a longitudinal tubular cavity is formed between the films, e.g., by localized longitudinal welding, and the tubular cavities are filled with the product being fed. In feeding the films and the product, transverse seals are formed at intervals to terminate the filled cavities, e.g., by localized transverse welding of the films.

Abstract: A sausage cutter comprised of a cutting block having two portions. Each of the two portions has an upper surface, a lower surface, an inner surface, and an outer surface. The two portions are hingedly secured together at the lower surface thereof. Each inner surface has a longitudinally oriented concave recess formed therein. When the two portions are closed together each concave recess forms a containment chamber. Each of the two portions has a plurality of transversely oriented slots extending downwardly through the upper surface thereof to a position below the longitudinally oriented concave recess. The two portions serve to contain a sausage within the containment chamber formed by the longitudinally oriented concave recesses as the two portions are closed together.

Abstract: A food loaf shaping and texturizing rack is provided which transforms a generally cylindrical large food loaf, stick or chub into a shape which approximates that of a natural food product, such as whole muscle meat when sliced. The rack also includes a lattice network which forms irregularities in the surface of the finished product.

Abstract: A product stuffing horn assembly includes a vacuum ring affixed near the outlet end of the stuffing horn over which shirred casing may flow. The vacuum ring is connected via appropriate tubing to a vacuum source so that air may be withdrawn from the region adjacent the outlet end of the stuffing horn and within the discharged casing.

Abstract: The invention comprises a shirred food casing strand comprising tubular film food casing compressed along a longitudinal axis of the tubular film to form a compressed pleated strand. The strand has an internal longitudinal bore defined by sidewalls formed from said compressed tubular film. The bore has a first open end and the strand is provided with an end closure proximate a second end of the bore and which closes said bore proximate said second end. The end closure comprises a portion of said tubular film compressed within said bore proximate said second end. The compressed film portion has a vent therethrough. The compressed film portion tightly circumferentially contacts the walls of said bore at the location of the end closure and is hollow at one end of the compressed film portion and has an essentially flat surface at another end of the compressed film portion opposite the hollow end, said flat surface facing the first open end of said bore.

Abstract: The invention concerns a feeding device installed in a loading bin of a sausage filling machine, consisting of a feed screw 2 which is affixed to a mounting ring 1 that is attached to a roller bearing including a gear rim 10. The mounting ring 1 is provided with at least two upper gaskets and two lower gaskets whose function is to prevent any eventual migration of lubricant from the mechanism housing 26 from contaminating the meat product area 7, while at the same time preventing any contaminating effect of the sausage meat in the opposite direction. The spaces that develop between each pair of gaskets create cleansing areas 13 which assure that such contamination cannot occur. The cleansing areas 13 may also contain a lubricant for the above mentioned gaskets.

Abstract: Flattened tubular food casing in combination with a deformable semi-rigid sleeve member, separate from but attached to one end of the casing in the form of a casing extension. The generally cylindrical shaped sleeve comprises a leading edge opposite the end attached to the food casing which can be tapered to assist in loading the attached casing onto a stuffing apparatus employing a reciprocating carrier. The flattened tubular food casing-sleeve member combination may be folded or mounted on a reel and packaged for direct payout to the stuffing apparatus.

Abstract: A chuck for a meat encasing machine has an elongated body having an inlet end and a discharge end. The body has an elongated hollow bore extending therethrough and an exterior cylindrical surface. A plurality of radially extending flutes are in the bore of the body for purposes of grasping and imparting rotational motion to a filled meat casing. An annular groove extends around the exterior cylindrical surface of the body member. A resilient O-ring is mounted in the groove and slightly projects outwardly from the groove to frictionally engage a socket into which the chuck is inserted.