Abstract: A cooking pot for the preparation and dispensing of food. The pot can be operated at atmospheric pressure, at higher pressures as a pressure-cooker, or under vacuum as a vacuum tumbler. The pot is rotatable about both its longitudinal axis and its lateral axis. A dispenser connected to one end of the pot enables the food preparer to dispense a definite and desired amount of the prepared food.

Abstract: The present invention intends to provide a method of injection into meat in which brine for curing or seasoning liquid is uniformly dispersed in a green meat efficiently and continuously without deteriorating a meat property; curing and seasoning can be accomplished without using a tumbling machine, a massage machine or the like for a long time; and the brine for curing and the seasoning liquid can be uniformly dispersed even if there is a difference of injection resistance in meat property. The object can be achieved by using a pickle injector which is provided with a high-pressure liquid generator constituted of a plunger pump or the like, a coherent stream injection nozzle for injecting the brine for curing and a pressure control mechanism which can raise an injection pressure gradually from 0 or a low pressure while injecting the liquid substance when the brine for curing is injected from the nozzle to the green meat. In addition, for pressure control, a servo motor or the like can be used.

Abstract: A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal to that of the strand.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: Storing and transporting meat products after marinating and before packaging causes a loss of marinade from the meat product. This loss of marinade is reduced by surrounding the marinated meat product in excess marinade during storage and by containing the marinated meat product in an enclosed conduit, surrounded by excess marinade, and pressurizing the marinade during transportation of the marinated meat product.

Abstract: A massage plant for the processing of chunks of meat includes a container (22) which is rotatable about its longitudinal axis and includes axially or substantially axially extending interior conveyors (16), each made as a hollow profile containing internal channels. Each conveyor is preferably produced by securing a sheet by means of embossments (e.g., temp-plates or vortex plates), in such a manner that a space is generated between the sheet and the hollow profile which has a connection (42,46) for a fluid for regulating the temperature of the load of meat and brine in the container. The axial orientation of the conveyors makes the entire interior of the container easy to survey. The construction of the conveyors is furthermore comparatively simple, and in the event of a leakage, the valuable meat contained in the container is not contaminated by the fluid, since the spilled matter runs within the hollow profile where it is possible to detect any spillage.

Abstract: A marinade applicator having a substantially cylindrical container for various liquid seasonings or marinades. The container has a cylindrical top opening for accommodating a screw-on-top having a plurality of needles or prongs attached thereto. The prongs have hollow cavities or channels for delivering marinade to a meat product. A plurality of conically-shaped tips are centrally attached to the prongs by a recessed planar base which forms a cavity within the cone. At least one concave hole is defined just above the point of attachment to the planar base and within the walls of the cavity to provide marinade to a meat product without clogging. The plurality of conically-shaped tips produce concave impression within a meat product for retaining a marinade of choice.

Abstract: Device for injecting fluids into foods, with at least one fluid chamber into which is fed the fluid under pressure, with several hollow needles which each are connected with the fluid chamber or one of the fluid chambers via a valve device and movable in such a way that they puncture the foods, and with a control instrument for operating the valve devices dependent on the needle movement, wherein the valve devices are arranged on a detachable or swivellable cover of the appropriate fluid chamber.

Abstract: Device for the adjustment of the stroke length of a needle carrier (12) of a pickling machine, which can be moved back and forth in such a way that the lower deadpoint of the needle carrier is independent of the stroke length, is characterized by the fact that needle carrier (12) is articulated with an intermediate lever (24) that can be turned around a rigid axis (26) and this lever (24) is joined in turn via a connecting rod (22) with a crankshaft (18) driven in rotation, and that coupling point (32) of connecting rod (22) on intermediate lever (24) can be adjusted in a connecting link (34), which runs concentric to the axis of rotation of crankshaft (18) in the lower dead-point position of intermediate lever (24).

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: A cheese processing machine includes an extruder assembly for forming the cheese into a string. The disclosed assembly has two extruders each forcing a different type of cheese in a plastic state into separate chambers of an extrusion head. The extrusion head has a series of apertures with each one communicating with both the first and second chambers, wherein cheese from each chamber is extruded simultaneously through each aperture to produce a string with both types of cheese. The extruded cheese string travel along brine filled troughs while a tube over each trough directs a plurality of brine streams which strike each cheese string and apply a torque which twists the string lengthwise. The cheese cools as it moves along the trough fixing the twisted shape of the string.

Abstract: A method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, determining the ratio between these weights, comparing that ratio with a target ratio, and adjusting the time that the needles penetrate the meat product so that the next meat product will have its weight ratio adjusted towards the target ratio if a variance with target ratio exists with respect to the first injected meat product.

Abstract: A meat injection machine has a fluid manifold with a plurality of fluid reservoirs, and a group of injection needles associated with each reservoir. Each needle is slidably mounted in a stripper tube which in turn is slidably mounted in the fluid manifold. A valve on the upper end of the stripper tube seats on a valve seat on the upper end of the needle. A stripper pad is mounted on the lower end of each stripper tube and slidably embraces the lower end of each needle. Each fluid reservoir has a fluid pressure regulator to adjust fluid pressure on each reservoir.

Abstract: According to the invention, there is provided a pickle solution feeding system for feeding a pickle solution into injection needle means in a pickle solution injecting apparatus. The injection needle means is adapted to be thrust into raw meat for injecting the pickle solution thereinto. The pickle solution feeding system comprises a pickle solution making apparatus for making the pickle solution, and storage tank means for storing the pickle solution therein. First flow path means connects the pickle solution making apparatus to the storage tank means to direct the pickle solution into the storage tank means from the pickle solution making apparatus. The storage tank means includes chilling means for chilling the pickle solution therein. Vacuum means is connected to the storage tank means for making the storage tank means vacuous to remove bubbles from the pickle solution in the storage tank means.

Abstract: A meat injection machine has a fluid manifold with a plurality of fluid reservoirs, and a group of injection needles associated with each reservoir. Each needle is slidably mounted in a stripper tube which in turn is slidably mounted in the fluid manifold. A valve on the upper end of the stripper tube seats on a valve seat on the upper end of the needle. A stripper pad is mounted on the lower end of each stripper tube and slidably embraces the lower end of each needle. Each fluid reservoir has a fluid pressure regulator to adjust fluid pressure on each reservoir. The method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, comparing that weight with a target weight, and adjusting the fluid pressure in each reservoir so that the next meat product will have its injected weight adjusted towards the target weight if a weight variance with the target weight exists with respect to the first injected meat product.

Abstract: A massaging machine has a tank inclined to the horizontal and pressure-tight chute at the upper end for loading pieces of meat into the vessel and a chute at the lower end for discharging the massaged meat. The tank is supported by load cells on respective legs of a support and the paddles are designed, upon rotation, to urge the pieces of meat away from the discharge chute until the direction of the paddle shaft is reversed to allow discharge of the meat.

Abstract: A needle for the spray injection of brine into meat pieces. It comprises a tubular body (1) provided with an axial duct (2) with radial holes (3) being distributed along the tubular body of the needle and piercing its wall right through, having a diameter which is apt to assure the spraying of the brine under pressure. A holding end portion (4) is connected to an end of the body (1) and provided with a fastening zone (5), and a pointed tip (6) is connected to the other end of said body (1). An upper wall of the tip (6) connected to the lower end of the axial duct (2), comprises a plane (7) in the shape of an inclined trough or bowl whose profile shows a width which decreases from top to bottom, in such a way that its lower profile or bottom ends in a flushing connection with the lower part of the inner wall of the radial hole (3) which is closest to the needle pointed tip (6).

Abstract: A method of making blocks of pasta filata cheese, by laminating ribbons of cheese to a desired thickness, and cutting the ribbons to length. A plastic ribbon of hot, pasta filata cheese is extruded onto a conveyor. While on the conveyor, the ribbon is chilled by either brine, cold water, or super chilled air. Heat is removed from the ribbon, only until the ribbon has set up, and is self supporting. The set up ribbon is stacked on other ribbon while the ribbon is being transported. The stacked ribbons laminate at the ribbon to ribbon contact surfaces. Lengths of the laminated ribbon are cut into blocks.

Abstract: As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft, controlled by a frequency controller causes the speed to progressively drop as the torque input is maintained constant at a percentage of total available torque, thereby improving the water bonding without damage to the muscle tissue.

Abstract: During conveying of frozen meat, the frozen meat is immersed in a first treating liquid, e.g. salt water, to thaw and wash the meat surface, and then the frozen meat is immersed in a second treating liquid, e.g. alkali, to provide a quality maintaining treatment.

Abstract: According to the invention, there is provided a raw meat massaging apparatus including a container adapted to be charged with raw meat having a pickle solution injected thereinto, the container having the shape of rotary body. A frame extends longitudinally of the container, the container being supported by the frame for rotation about the longitudinal axis of the container. The frame includes container drive means for rotating the container about the longitudinal axis thereof for massaging, mixing and salting the raw meat. The frame is the type of a seesaw supported on a support means for rockingly movement thereabout, the support means extending substantially horizontally and widthwise of the frame and the container.

Abstract: According to the invention, there is provided a machine for treating raw meat, which comprises an injecting apparatus and a plurality of massaging apparatuses. The injecting apparatus includes injecting needle means adapted to be thrust into raw meat for injecting a pickle solution, and an outlet end from which the raw meat is discharged after injecting the pickle solution thereinto. The massaging apparatuses each includes a container adapted to be charged with the raw meat having the pickle solution injected thereinto for massaging, mixing and salting the same, and an inlet end adapted to receive the raw meat and direct the same into the container. The massaging apparatuses extend longitudinally of the injecting apparatus at a position downstream of the injecting apparatus, the massaging apparatuses being arranged side by side widthwise thereof.

Abstract: A device for injecting food products with a liquid, includes a support for the food pieces, a needle carrier placed above the support and movable in a vertical direction, injection needles fixed to the needle carrier and extending downward, feed means for supplying the liquid to each of the injection needles and at least one drive mechanism for driving the needle carrier in the vertical direction. In order to obtain uniform distribution of the liquid in the food pieces, the drive mechanism, which converts a rotational drive into a linear movement, has a number of freely selectable variables so that during the downward stroke the speed of the needle carrier is a constant as possible. This is achieved by equipping the drive mechanism with a planetary gear wheel system. Preferably, the planetary gear wheel system includes a sun-wheel and a planet wheel which have the same diameter and the same number of teeth.

Abstract: Apparatus for injecting pickle into meat products comprising a multiple needle injector with needles, a crank mechanism operated by a motor and connected with the multiple needle injector to move the injector upward and downward, a transport mechanism positioned below the injector, a motor speed regulator to control the speed of the motor and an input signal for deducing the position of the injector.

Abstract: The invention is an automatic breader/sifter unit used to facilitate the application of a breading material to a food product. The unit includes a rotatable, horizontally-oriented drum that has an octagonal shape. The sidewalls of the drum include a large number of apertures so that when breading material is within the drum, the material contacts the drum and is sifted as the drum rotates. The drum is motor-driven and is at least partially surrounded by an exterior housing. The housing prevents the sifted breading material from escaping from the unit.

Abstract: The invention is an automatic breader/sifter unit used to facilitate the application of a breading material to a food product. The unit includes a rotatable, horizontally-oriented drum that has an octagonal shape. The sidewalls of the drum include a large number of apertures so that when breading material is within the drum, the material contacts the drum and is sifted as the drum rotates. The drum is motor driven and is partially surrounded by an exterior housing. The housing prevents the sifted breading material from escaping from the unit.

Abstract: Instead of using injection needles, that have to be inserted into and withdrawn from the meat with the latter substantially stationary relative to the needles, the method and apparatus of the invention use high-pressure nozzles (11) directing powerful jets of liquid penetrating into the meat to the requisite depth, preferably while the meat is being conveyed through a set of conduits, including a unit (7) containing said nozzles (11), preferably also a vibration-massage unit (8) and a deformation-massage unit (9), before being delivered through an outlet unit (10).

Abstract: A cheese brining rack is composed of a number of shelves, the shelves having perforation therein for the free flow of brine through the shelves and about blocks of cheese which are held by bouyant forces against the undersides of the shelves. The shelves, which preferably will be made of stainless steel are joined together along by collapsible linkages. Collapsible linkages may be formed by tubular support brackets with support chains passing therethrough and being joined to the tubular brackets by transverse pins. The collapsible brine racks are employed with an overhead hoist assembly. A hoist assembly positions the shelves with respect to the surface of brine in a brine tank. The shelves have a downwardly extending lip on one end which serves to retain blocks of cheese which are moved by a current brine into the space between the shelves. When blocks of cheese are unloaded from the shelves, the lip is positioned relative to the brine surface such that the blocks may freely float under the lip.

Abstract: A method and device for injecting liquid substances such as brine or paste into a piece of meat. During injection, the piece of meat, which is conveyed over a row of spray nozzles, is held in contact with a row of the nozzles, preferably by means of a pressure roller. The rotational shaft of the roller is situated opposite the row of spray nozzles. This allows for deforming the meat to a slab of predetermined thickness and prevents the injection stream from being atomized prematurely, that is, outside the meat. This results in a homogeneous distribution of the brining liquid in the meat.

Abstract: An apparatus for the apportioning and dispensing of fibrous goods, particularly of sauerkraut, is disclosed. The apparatus for the dispensing of fibrous goods which are first mixed with a liquid ensures a precise maintaining of a certain weight of the goods which are drained by the apparatus. According to the invention, it is suggested to provide sieve walls in the form of travelling sieve belts between which a progressively drained strand of fibrous goods is formed. The strand can then be cut into portions. The new apparatus may be used for the apportioning of sauerkraut.

Abstract: An apparatus and method are provided for injecting bacon bellies or the like with a brine solution or other treatment fluid. A parameter of the belly or the like to be injected is determined at a location upstream of the injection site. This parameter is used to vary the amount of brine or the like which is injected into the belly or the like. By this approach, the quantity of fluid injected is tailored to the particular belly being injected, which achieves an improvement in the extent that bellies being processed deviate from a target fluid pickup value.

Abstract: Novel apparatus for liquid treatment of units of a product such as blocks of cheese wherein the units are floated in a flowing stream of the treatment liquid and are conveyed by the treating liquid from an inlet of the tank to an outlet of the tank. For some embodiments, a minimum turning radius is defined. Also, for some embodiments, the tank comprises a pair of first and second side-by-side conveying channel members converging from an outer perimeter defined by an outermost loop to an innermost loop defined by innermost portions of the pair of channel members and wherein portions of the first and second conveying channel members of the innermost loop are separated from side-by-side relationship over a portion of the innermost loop, and join to each other as in end-to-end relationship, such that liquid entering the innermost loop through one of the first and second conveying channel members leaves the innermost loop through the other of the first and second conveying channel members.

Abstract: An injection needle assembly for injecting a fluid into a meat product comprises an injection needle which has a proximal end and a distal end and a bore which extends from the proximal end to the distal end. A discharge passage opens through the needle from the bore at the distal end of the needle. A valve member is slidably mounted on the needle for movement relative to the needle between a first position in which it closes the discharge passage to retain fluid within said needle and a second position in which it opens the discharge passage to permit fluid to be discharged therethrough into the meat in use.

Abstract: A system for thermally processing a strand of link food products includes structure defining an elongated treatment zone, and hook type conveyor structure for supporting a strand of encased food product links to be thermally treated in a series of depending loops. Each depending loop containing a plurality of links, for movement along a transport path through the treatment zone. The treatment zone is defined by parallel spaced pressure plenum structures, each pressure plenum structure having a vertical side wall and the hook type conveyor structure being disposed between the side walls. Each side wall has an array of generally horizontally extending nozzle tubes that are in communication with its corresponding pressure plenum structure.

Abstract: On a pickling machine different kinds of tools can be connected to a common take-up means (1) at choice. Each kind of tools has a connection head (5) which can be connected to the take-up means (1) and carries the tools (needles (13) and/or knives (14)). All connection heads (5) are formed equal to each other and have openings (25) for the needles (13), through which openings the brine streams. Thereby the pickling machine can be used also as a tenderizer (FIG. 4).

Abstract: The device consists substantially of a support for the meat, a holder in which hollow needles are mounted. Each of the needles communicates with an individual dosing chamber which is connected to a common supply conduit for a fluid such as a liquid or a pasty substance or the like which is to be injected into the meat. The device has a dosing chamber in the form of a cylinder which has a movable piston therein for obtaining a constant stroke volume. A driving device is arranged for bringing about relative movement between the piston and the cylinder.

Abstract: Brine, pickle or another liquid is injected into a piece of food through groups of hollow needles, which are plunged into various parts of said piece of food. Different amounts of liquid are injected through said groups of needles in dependency of estimated liquid absorbing characteristics of the respective parts of the piece of food, so as to obtain a substantially uniform distribution of the brine or liquid therein. Pressurized liquid may be supplied to each group of needles from a common source through a liquid valve, and the amount of liquid injected into the various parts of the piece of food may then be controlled by controlling the pressure of the liquid supplied to said group of needles by adjusting the valve. Such adjustment may be controlled by an electronic control device comprising a micro processor.

Abstract: A method and apparatus for producing a cheese product uses an extrusion head having a plurality of extrusion apertures. Cheese is formed into a plurality of continuous ropes as the cheese passes through the extrusion apertures. To initially cool the cheese, each rope enters an extension upstream of each extrusion aperture. Each has an inside diameter equal to the diameter of its associated extrusion aperture. The cheese rope exits the extrusion aperture onto a canal table that is downwardly sloped from a feed end to an opposite discharge end. The canal table has a plurality of flumes extending between the ends, and each extruded rope of cheese is received in a flume. A brine solution is added at the feed end of the canal table to assist in cooling the cheese and moving the cheese to the discharge end. Sensors detect the position of the leading end of the cheese rope within each flume and independently activate knives to cut the cheese into the desired lengths.

Abstract: Raw meat having a pickle solution injected thereinto is intermittently fed along the upper surface of a conveyor, and a press block is lowered toward the raw meat on the conveyor each time the raw meat is fed. Accordingly, the raw meat is compressed by the press block to forcibly disperse the pickle solution in the raw meat and uniformly distribute the pickle solution throughout the raw meat.

Abstract: A hydraulic device incorporating open conduit flow used to brine and chill a cheese block, while transporting the cheese block from point of molding to a processing station;A shallow tank is formed into an open conduit by parallel inner walls spaced far enough apart to allow passage of a cheese block; cold brine of a greater specific gravity than the cheese block is pumped into the tank and is directed through the open conduit in a circumscribed path to a brine outlet;A cheese block placed in the tank at the brine inlet is carried through the open conduit in the circumscribed path by hydraulic flow; along the conduit fresh chilled brine is inserted and the stage of the conduit is varied to increase brine velocity at points along the conduit.

Abstract: A raw meat processor for injecting a pickle into masses of raw meat and cutting the fibers of the raw meat. The raw meat processor includes a pickle injection needle assembly comprising a number of pickle injection needles. A raw meat feed conveyor extends horizontally for intermittently feeding the masses of raw meat from its one end to the other end through a working station therebetween. The injection needle assembly is installed above the working station of the feed conveyor. The injection needles extend vertically. The injection needles each includes an elongated cylindrical hollow body for directing the pickle and a tip secured to the lower end of the hollow body, the tip of each of the injection needles having a cutting edge.

Abstract: A method of cooling pieces of meat comprises the step of injecting a cooled gaseous medium into the pieces of meat at a plurality of injection sites. The meat curing machine is provided with a system for injecting a cooled gaseous medium through the injection needles thereof into individual pieces of meat in order to cool the meat pieces.

Abstract: A device for pickling meat by mixing under vacuum comprises a tank (1) suitable for being rotated on its longitudinal axis by drive means (7,8), the tank being provided at one of its ends with an opening (4) for filling/emptying suitable for being closed by a cover by which the vacuum is generated and, if necessary, brine is injected, the tank being mounted on a support frame (11).The device comprises, near the rear edge of frame (11) for support of the tank, at least one elastic element (16) inserted between frame (11) and the support surface of the device (12) and made in such a way as to be gradually compressed from a rest position corresponding to the empty state of the tank to a filled position, the elastic element(s) gradually returning to their rest position when the tank is emptied.

Abstract: A system for brining buoyant cheese, such as provolone, includes a brining pit surrounded by a brine-filled canal. A large capacity Archimedian screw pump drives a stream of brine in the canal. A plurality of cages are suspended in the brining pit separated from the canal by doors. A retractable gate is hinged next to each door. Blocks of cheese deposited in the canal float with the stream until deflected into the cage by an opened gate. The loaded cages are submerged, and continually washed by vertical currents of filtered, sterilized, reconstituted and cooled brine that is forced into the bottom of the brining pit. When brining and cooling are completed, the cages are raised and doors opened, allowing the brine streams to carry the cheese out into the canal where it is removed.

Abstract: A rotary pickles making device comprises a base body including spaced drive and guide rollers rotatably mounted in the body, and a pickling casing for containing pickling rice-bran paste with foodstuffs. The casing is placed on the drive and guide rollers to be rotated thereby. The drive roller is rotated by a driving source disposed in the interior of the drive roller. The guide roller contacts the casing at a higher elevation than does the drive roller to transfer extra loading to the drive roller in order to enhance the frictional drive forces between the drive roller and the casing.

Abstract: A rotary pickles making device comprises a base body including spaced drive and guide rollers rotatably mounted in the body, and a drum-shaped pickling casing for containing therein pickling stuffs. The casing is placed on the drive and guide rollers to be rotated thereby. The pickling casing is provided with an opening closed by a detachable cap for introducing and ejecting the pickling stuffs. A chamber is defined between the cap and an apertured sheet extending across the opening for adjusting the gas and liquid content of the pickling stuffs during a pickling operation.

Abstract: This invention relates to an apparatus for injecting a fluid substance into a portion of meat. In particular, this invention relates to an apparatus for injecting a fluid substance having a paste-like consistency through needles into a portion of meat wherein a uniform dose of fluid is injected through each needle.

Abstract: A liquid basting injector for poultry or the like has a liquid container in which an inflatable bladder is positioned for cyclic inflation and deflation to effect pumping of liquid from the container through an outlet control air is provided through a shuttle valve from a line and a liquid control valve to injector needle. Control signal line connected to a delay means which vents the control line periodically to shift the liquid control valve to a closed position and to also shift an air control valve connected to the inflatable bladder to permit the bladder to be cyclically inflated and deflated to effect a pumping operation from the container. During deflation the container is refilled with fluid which during a cleaning mode of operation will be cleaning fluid but will be basting fluid during a basting mode of operation.

Abstract: A pneumatic basting fluid injection apparatus including a fluid piston and cylinder assembly having a fluid inlet connected to a basting fluid source, and a fluid outlet connected to an injection apparatus, a pneumatic piston and cylinder assembly operatively connected to the fluid piston and cylinder for drawing fluid into and discharging fluid from the fluid piston and cylinder assembly, a four-way valve connected to control the operation of the pneumatic piston and cylinder assembly, a manual control valve connected to move the four-way valve to a first position to raise the pneumatic piston and cylinder assembly to fill the fluid piston and cylinder assembly and a pressure sensing valve responsive to a drop in pressure in the pneumatic piston and cylinder assembly, and being connected to move the said four-way valve back to the original position to reverse the motion of the pneumatic piston and cylinder assembly and thereby discharge fluid from the fluid piston and cylinder assembly to the injection assem

Abstract: An improved fluid injection (brine, phosphates, etc.) system for meat pieces which obviates the formation of foam by preventing air from entering the injection needles by two means: First, each multi-orificed needle is constrained to pass through an aligned duct or channel in a meat pressing block wherein is formed a discrete fluid chamber at the upper section of the duct and a close-tolerance needle guide in the bottom section. The fluid chamber is always filled with the substance to be injected, but when any of the needle's orifices are exposed to this chamber under pressure (i.e., not fully penetrated into the meat piece) the fluid chamber overflows the pressing block which triggers the shutdown of the fluid pump or pressurizer.