CA2260390A1 - Method for applying outer enhancement layer to formed meat product, spice carrier and apparatus for use in same - Google Patents

Abstract

An apparatus for covering at least a relatively large portion of the outer surface of a formed meat product with a taste enhancer medium is and includes a stuffing apparatus with two passages. The two passages terminate in a exit end of the apparatus. One passage runs axially through the center of the apparatus while the other passage runs adjacent the one passage and overlies at least a top portion thereof.
The exit end of the apparatus is configured such that the one central passage terminates upstream of the other, top passage so that expansion of any meat product forced through the apparatus occurs virtually entirely before the exit from the apparatus of the enhancer medium. Therefore, the enhancer medium will tend to cover the a designated portion of the meat product exterior surface rather than becoming mixed therewith.

Description

METHOD FOR APPLYING OUTER ENHANCEMENT LAYER TO FORMED
MEAT PRODUCT. SPICE CARRIER AND APPARATUS FOR USE IN SAME
Backq~round of The Invention The present invention relates generally to manufacture of processed meat products and more particularly to the application of an outer spiced layer to a formed meat product and to the spiced layer and an apparatus for applying the same to the meat product.
Meat products are well-known in the marketplace.
Formed meat products, such as sausages and meat rolls are examples of such meat products. These meat products are typically mixed and then extruded into a casing for shipment to points of sale. The meat products may be formed ~n a conventional sausage stuffing horn and may incorporate one or more meat products.
One example of such a formed meat product in described in U.S. Patent No. 4,610,844 issued September 9, 1996. This patent describes a coextrudate of fat: and meat in which a product mold is placed over the end of a coextruder. The meat mold contains two forming cavities, one of which is filled with a meat mixture and the other of which is filled with a fat mixture. The meat mold is arranged :W such a fashion so as to present the final extruded product in a form that appears to have a layer of fat naturally occurr_Lng on and in the meat.
Although useful for its intended purpose, the device described in this patent is complex in that it requires the use of a separate mold attached to the stuffing horn outlet.
Additionally, with such a product, the fat mixture that forms the fat layer has virtually identica:L physical properties to that of the meat mixture. Thus, the fat mixture will stay in an extruded layer form in its preselected location on the exterior of the meat and not mix into the meat which would frustrate the purpose of applying the fat Layer.
Consumers have demonstrated interest in sliced meats.

The taste appeal and visual appeal of such meat slices may be increased to a consumer by the addition of an enhancer to the edges of the meat slices. This is best accomplished by applying the enhancement layer to the exterior of the meat prior to slicing. The use of spice as an enhancer adds a unique taste and visual appearance to a meat slicEa.
Some methods are known for the application of a spice layer. In one such method, the casing of the formed meat product is split open and spice is applied to the exterior of the meat log therein. The spice is typically sprinkled and this application may be uneven and lead to the wasting of spice, which is an expensive material. Thi:~ method is also labor-intensive for it requires that the spice be manually sprinkled.
The potential for waste and the labor renders this method costly. Another method is to provide a spice coating on the interior of the casing. This method also is expensive because it involves an additional cost in the manufacturing of the casing prior to application to the meat log.
Coextrusion of the meat log and the enhancement layer reduces the expense associated with the steps described above.
However, a problem arises in coextrusion application of an exterior enhancement layer because the meat log is manufactured under pressure. The meat log is propelled through a stuffing horn under pressure and the walls of the stuffing horn confine the meat as it travels through the stuffing horn. The meat subsequently expands when it exits the stuffing horn and passes into a casing. Although the meat log is subsequently confined by the casing when it exits the stuffing horn, the pressure that propels the meat causes it to expand. in a11 directions. This expansion inhibits placement of an enhancement layer on the exterior of the meat log because the: expansion of the meat results in the meat colliding with t:he enhancement layer. This collision causes the enhancement layer to blend into the body of the meat log, rather than remaining on the exterior of the meat log, thereby eliminating the appearance and taste aspects of the enhancement layer.
The consistency of the enhancement layer is a problem in coating applications such as the aforementioned. Two different viscosities of the meat prc>duct and enhancement medium may result in separation of any enhancement layer applied to a meat log by extrusion. It is therefore desirable to develop an enhancement IayEr having a consistency and physical properties that differ from that of the meat locr but ensures that the enhancement layer remains as a distinct layer applied to the exterior of the meat log without fear of mixing with the meat log.
The present invention is thus directed to a method of to applying an exterior enhancement layE~r to a formed meat log utilizing a novel apparatus that doer not result in the aforementioned undesirable mixing. The present invention also includes a novel edible medium, or carrier, in which one or more enhancement components such as spice are entrained and wherein the carrier has different physical non-blending properties and a method of applying the same to a mealy log in a manner that maintains the integrity of the enhancement layer.
Summary of The Invention Accordingly, it is a general object of the present invention to provide an apparatus fo:r the application of a taste enhancement medium, such as a spice layer to the exterior of a formed meat product, during forming of the meat product.
Another object of the present invention is to provide an edible medium for entraining a taste enhancer, such as a spice, in which the enhancement medium has physical properties different from that of the meat product, but has a consistency that permits the meat to be coextruded with the enhancement medium in a manner such that the medium is applied to the exterior of the meat product without mixing of the medium into the meat product.
Still another object of th.e present invention is to provide a method for applying a taste enhancement medium to a formed meat product that includes the steps of forming a meat product by propelling it through a ~auffing apparatus, applying the enhancement medium during forming of the meat product, but delaying application of the enhancement medium to the meat product until the meat product has Exited the stuffing apparatus and substantially expanded to its full extent.
Yet another object of the present invention is to provide a stuffing apparatus for use in forming a meat product and applying an enhancement layer to 'the exterior of the meat product during the forming thereof as it exits the stuffing apparatus, the apparatus including two passages that extend adjacent each other lengthwise through the apparatus, the enhancement layer passage being disposed above the meat passage, the apparatus having an offset exit end, wherein the enhancement IO layer passage exit is disposed above and downstream of substantially most of the meat product passage such that most of the expansion of the meat product occurs prior to application of the enhancement layer thereto.
Still a further object of the present invention is to provide an enhancement medium for application to the exterior of a formed meat product by way of coextrusion therewith, the enhancement medium including an enhancer, a thickener, a binder and a liquid material that when combined, form an edible enhancement medium having physical properties different than that of the meat product that permits the application thereof by way of coextrusion,but which includes. adherent properties that ensure that the enhancement medium stays on the surface of the meat product.
These objects are accompli~;hed by at least one principal aspect of the present invention and as exemplified by the preferred embodiment of the invention in which a specially configured exit opening is provided t:o the exit end of a stuffing apparatus having two adjacent material extrusion passages. The exit opening has an offset profile such that one portion of it is disposed downstream of the exit relative to the remaining portions of the exit opening. Two material passages of the stuffing apparatus communicate with the exit opening such that the enhancement material is applied to the meat material downstream of the exit of the meat material after substantially a11 expansion of the meat material has taken place.
In another principal aspect of the present invention, the exit opening is angled and terminates in a tip end that lies the furthest downstream of the exit opening, The enhancement material passage is aligned with this tip end and is positioned above the meat material passage such that the exit thereof is farther downstream that most of the meat material exit. The difference between these two exits results in a time delay of application of the enhancement material until after the meat material has exited from the exit opening.
In yet another principal aspect of the present invention, the enhancement material is provided in the form of a carrier or medium that has different physical properties that are different from those of the meat material, and preferably has a viscosity that is different from that of the meat material in order to inhibit mixing of the enhancement material with the meat material. The carrier also includes a thickener that has very high water absorbing characteristics, such as a high starch flour.
These and other objects, features and advantages of the present invention will become apparent from the following detailed description, taken in conjunction with the accompanying drawings, wherein like reference nums~rals refer to like parts.
Brief Description Of The Drawings In the course of this.detai.led description, reference will be made to the accompanying drawings in which:
FIG. 1 is a perspective view of a formed meat product produced in accordance with the principles of the present invention;
FIG. 2 is a side elevation<~1 view .of a stuffing apparatus used in production of the meat product of FIG. 1;
FIG. 3 is a sectional view of the stuffing apparatus of FIG. 2;
FIG. -4 is an enlarged sectional view of an exit end of a stuffing horn constructed in accordance with the principles of the present invention;
FIG. 5 is an angled perspe~~tive view of the entire stuffing horn of FIG. 4;
FIG. 6 is an elevational view of a stuffing apparatus incorporating the exit end of FIG. 5 and illustrating the exit therefrom of a meat log and spice carrier;

FIG. 7 is a sectional view of the exit end of a known stuffing apparatus; and, FIG. 8 is a side elevational view of another embodiment of a stuffing horn constructed in accordance with the principles of the present invention.
Detailed Description of The Invention FIG. 1 illustrates a formed meat product 20 that is formed in accordance with the principles of the present ZO invention. The meat product 20 is generally cylindrical in nature and in enclosed by an edible easing 22. The meat product 20 itself contains an inner meat "log" or "stick" portion 24 and an outer enhancement layer or coating 26 that covers a large portion of the exterior surface of the inner meat portion 24.
The enhancement coating typically includes an appearance or taste component to enhance the finished meat product 20, such as a spice. Other enhancers may be utilized as well. The meat product 20 is illustrated in a cylindrical form, which it takes shortly after exiting a stuffing app<~ratus. The formed meat product 20 may be subsequently cooked as well as having its ends formed in conventional ways.
Turning now to FIG. 2, a meat stuffing apparatus constructed in accordance with the principles of the present invention is generally illustrated at 30. The stuffing apparatus 30 includes an elongated cylindrical member 32 having two opposing end portions 33 and 34. One such end 33~may be considered as an apparatus entrance ~end into which a suitable meat product is introduced under pressure by a conventional pump. The other end 34 lies downstream of the entrance end 32 and may be considered as an exit end 34 of the apparatus where a formed meat product, such as that illustrated in FIG. 1, exits the apparatus 30. The orientation of the terms "downstream" and "upstream" as used in this application have their conventional meaning. That is, they refer o the direction in the meat and edible enhancement medium are drive through the stuffing apparatus. The arrow in FIG. 2 illustrates the direction of processing of the stuffing apparatus 30 and the letters D and U
associated therewith respectively identify the downstream and upstream portions of the apparatus 30.
The cylindrical member 31 includes two elongated tubes 35, 36 that are concentrically arranged along a longitudinal axis L of the apparatus 30 and which extend lengthwise of the stuffing apparatus 30 to define two material passages 35A, 36A
therein. Each tube has its own entrance 40, 41 associated therewith. The outer tube 36 surrounds the inner tube 35 and forms the exterior shell 38 of the apparatus 30. As mentioned above, the tubes 35, 36 are arranged concentrically so that the two materials may be extruded together, and preferably coextruded together. A meat material is fed into the opening 40 which communicates with the inner tube 35 and is propelled therethrough under pressure of a meat. driving means 43. (FIG.
2.) An enhancement material is fed through its associated opening 41 into the outer tube 36 and is also propelled therethrough under pressure of an as~;ociated driving means 45) The stuffing apparatus 30 further includes a length of an edible casing 22 that encompasses the exit end 34 of the apparatus 30 and which encloses the formed meat product 20.
In an important aspect of t:he present invention, the stuffing apparatus 30 is provided with a novel stuffing horn, or extrusion head 50, that is mounted to the exit end 33 of the tube 31. The stuffing horn 50 may be mounted to the exterior of the stuffing apparatus 30 as shown, or in any other appropriate manner such that it communicates with the two passages 35A, 36A
of the stuffing apparatus 30 and importantly directs the enhancement material toward the top <~rea T of the head 50 where it is applied to the exterior surface. of the meat material 24.
In this regard, the extrusion head 50 includes two separate passages 52,53. One of the passages S2 mates with the passage 36A defined between the inner and outer tubes 35, 36 that conveys the enhancement material 26 and the other passage 53 mates with the meat material passage 36A defined by the inner tube 35.
The benefits of the present invention are best understood by way of comparison to the prior art. Turning now to FIG. 7, a prior art stuffing apparatus in the form of a coextruder is illustrated generally at 100. This apparatus 100 has an inner meat material passage 101 and a second, outer material passage 103 aligned therewith and radially outwardly with respect to the inner passage 101.. Both passages 101, 103 terminate at a straight exit end 104 of the apparatus 100. It has been noted that such a stuffing apparatus 100 is unable to place a layer of second material 105 on the exterior surface 107 of a meat material log 109, when the second material has different physical properties than the meat material. In the aforementioned U.S. Patent No. 4,610,844, a meat product is described as formed by coextrusion wherein a layer of fat is extruded into direct contact with a meat product by way of a molding head. No separation occurs between the fat and the meat during forming because the fat has virtually the same physical properties as the meat.
In instances where the second material 105 has different properties than those of the meat log 109, such as when an enhancement material such as a spice carrier medium is applied to the meat log 109 exiting t:he apparatus 101, it has been found that the enhancement material 105 becomes mixed into and blended the meat log 109, rather than remaining on the exterior of the meat log 109 as a visually recognizable separate layer. Although some of this blending is due to the difference in the physical properties of the two materials, especially the respective viscosities thereof, it is believed that the greatest cause is the expansion of the meat log 109 that occurs when the meat log 109 exits the stuffing horn 100. The meat material 109 is forced through the passage under pressure of the meat driving means. As the meat 109 travels through the inner passage, the walls 110 of the inner passage 101 restrain the meat from expanding. However, when the meat log 109 reaches the exit and is exposed to a-tmospheric pressure, it naturally expands.
As seen in FIG. 7, the expansion of the meat 109 occurs in a11 directions and, unfortunately against the enhancement material 105 exiting the apparatus 100. In effect, the enhancement material 105 and the meat 109 collide with each other as they exit a conventional co-extruder. This collision results in the enhancement material 105 being mashed into the meat 109, rather than being deposited on the exterior surface _g_ 107 of the meat log 109. This result: defeats the purpose of applying the enhancement material 105 to the meat log 109.
It has been discovered, however, that when the exit profile of the stuffing horn is modified to an offset or angled profile such as that illustrated in FIGS. 4-6, the collision referred to above does not occur. This collision is prevented by the shape of the stuffing horn 50, wherein the inner and outer passages 52, 53 of the stuffing horn 50 lie along and terminate at an offset exit 55. In this regard, the angle 6E
that the exit 55 has with the base wall 56 of the stuffing horn head 50 is about 45° in the preferred. embodiment illustrated in FIG. 4 in which a straight angle is shown. It is believed that this angle may range between about 30° and about 75° and suitable results will be obtained therewith, provided the inner and outer passages 52, 53 are spaced apart from each other in a manner similar to that illustrated in the drawings.
Although under pressure, th.e meat material expands immediately as it exits from the stuffing horn 50 and because the exit of the meat passage is offsea from that of the enhancement passage, by the time the enhancement medium 26 appears at the exit of its passage 52, the meat has substantially completely expanded. The angled profile of the stuffing horn not only effectively creates a time delay in the application of the enhancement material 26 to the exterior of the meat log 24, but also defines an internal resistance surface DR of the stuffing apparatus 30 that extends along the stuffing horn inner passage 53. In operation, and as illustrated in FIG.
6, as the meat log 24 is propelled under pressure within the inner passage 53, it is restrained from expanding by the walls of the inner passage 53. When the meat log 24 reaches the initial point of opening 60 at the bottom of the offset exit 55, the bottom portion 24B of the meat log 24 begins to expand as it encounters atmospheric pressure.
This expansion is directed radially downwardly first and then additionally directed radial.ly outwardly to the sides of the meat log 24. Expansion of the meat log 24 in the upward direction is resisted by the resistance surface DR that is defined along the interior surface (fIG. 4) of the stuffing horn _g_ inner passage 53. The length of this; resistance surface DR is equivalent to the offset distance D1 that lies between the initial point of opening GO and the final point of opening 62 of the inner meat passage 53 along a longitudinal axis of the stuffing horn 50. The resistance surface DR overhangs most of the meat log 24 as it exits the stuffing horn 50 and prevents the meat log 24 from expanding in the: upward direction and colliding with the enhancement medium 26.
The offset also produces a time delay in the application of the enhancement mediums 26 to the meat log 24.
The time that it takes the meat log 24 to travel the distance D1 is equivalent to the time that the enhancement medium 26 is delayed in coming into contact with the meat log 24. The application of the enhancement medium 26 is therefore delayed as compared to a conventional coextruder as depicted in FIG. 7 that has no offset meat log exit.
Although the above discussion of the structure of the invention has been largely in terms of an angled exit, it will be understood that so long as the inner and outer passages of the stuffing horn 50 are offset from each other along the lengthwise direction of the stuffing horn, other offset exit configurations may be used in place thereof such as, for example, the curved exit 200 illustrated in FIG. 8 wherein the enhancement material passage 201 is positioned above and downstream of the meat material passage 202.
Once the meat log 24 reaches the final point of opening 62 of the inner passage 53, i.t has expanded substantially to its final size and diameter. At this point, the enhancement medium 26 is exiting from the stuffing horn from its passage 52. As can be seen in FI:G. 5, the opening 64 of this outer passage 52 has an arc length or angle 0~ of about 180°, and this opening may range from between about 30° to about 270°. The angle 6~ is centered around a vertical axis V of the stuffing horn exit 55, and it preferably extends for an equal amount on both sides thereof. It wi7.l be seen that this offset results in the enhancement medium 26 contacting the exterior surface of the meat log 24 and spreading over a desired portion 29 of the exterior surface to entirely coat this portion it without mixing into the meat log and disappearing from view.
The extent of the spread of the enhancement medium is about one-half of the meat log 24 exterior surface.
The enhancement medium 26 includes a carrier and an enhancer, such as a spice. The carrier includes an aqueous material, a binder, a thickener that 'when combined together with the enhancer, have physical properties different from those of the meat used in forming the meat log 24. The enhancement medium 26 has a slurry-like consistency when the enhancement medium exits the stuffing horn. The 'viscosity of this enhancement medium, when measured with a Bostwick viscometer ranges from about 6.0 to about 7.0, with about 6.5 giving preferred results. Preferred results have been obtained using the following ranges of components:
Water - between about 70o and about 90%
Spice - between about 6% and about 20%
Konjac Flour - between about 1% and about 3%
Sucrose - between about 2% and about 3%
Gelatin - between about 0.5% and about 1%, and Carrageenan - between about .O1% and about 0.02%
A preferred formula for the enhancement medium utilizing percent by weight is:
Water - 88.31%
Spice - 7.16%
Konjac Flour - 1.36%
Sucrose - 2.38%
Gelatin - 0.720, and Carrageenan - 0.07% .
On a hundred weight basis, the carrier of the preferred formula may be formulated as follows:
95.12 pounds of water 2.56 pounds of sucrose 1.46 pounds of konjac flour 0.78 pounds of gelatin 0.08 pounds of carrageenan.
With such a carrier, the spice may be added to a desired level of between about 7o to about 20% by weight of the total composition. The spice amount will depend upon how taste, cost and visual appearance considerations.
The Konjac flour is used as a thickener, and this type of flour is a potato flour that has very high water absorbing characteristics. It also has relatively high viscosities at lo~.~

temperatures when mixed with water, such as those in which processing of the meat logs 20 are carried out, 40° F and below.
The flour increases the viscosity of the resultant enhancement medium to a relatively high level. It is believed that other materials that show an affinity for water absorption, such as materials containing a high amount of starch may be used as the thickener.
The gelatin acts as a binder that provides the enhancement medium 26 with sufficient adherent properties so that the spice entrained within the enhancement medium will stick to the meat log 24 and not separate therefrom.
The sucrose acts as a bulking agent that increases the bulk or weight of the dry components so that the relatively small amounts of thickener and binder may be accurately metered and dispensed during mixing.
In operation, an enhancement material 26 and a meat material 24 are pumped through the stuffing apparatus 30 by way of their respective material passages 36A, 35A and enter the stuffing horn 50. An edible casing 22 is maintained over the stuffing horn 50. The enhancement material 26 is preferably extruded through the stuffing horn passage 52 slightly before the meat material 24 is extruded through its passage 53 in order to coat at least a portion of the end 24C of the meat log 24 exiting the stuffing horn 50.
' As the meat log 24 exits from the stuffing horn 50, it expands primarily in the bottom and side directions along the longitudinal axis of the stuffing horn 50. A11, or at least most a11 of the expansion occurs in the time it takes the meat log 24 to traverse the distance D1. T:he enhancement material 26 is simultaneously exiting from its stuffing horn passage 52 and is then deposited on the expanded meat log 24 in a manner so that it covers about one-half of the exterior surface of the meat log. The expanded meat log 24 with its outer enhancement material layer 26 is contained by the casing 22. When the flow of the meat material 24 is stopped, the enhancement material 26 will flow and also coat a portion of the other end (not shown) of the meat log 24. The meat log 24 as contained in the casing 22 is then taken for further processing, such as sealing the ends thereof and cooking.
It will be understood that the embodiment of the present invention which has been described herein is merely illustrative of_ some of applications of the principles of the present invention. Various modifications may be made by those skilled in the art without departing from the true spirit and scope of the invention.

Claims (29)

1. A stuffing apparatus for use in forming a meat product and applying an edible enhancement medium to the exterior of the meat product as it exits the stuffing apparatus, the apparatus comprising: first and second extrusion passages that extend adjacent each other lengthwise through the apparatus, means for driving said meat product and edible enhancement medium through said stuffing apparatus and respectively through said stuffing apparatus first and second extrusion passages, and an exit horn, the exit horn also having first and second exit passages extending therethrough, said exit horn being mounted on said stuffing apparatus such that said exit horn first and second exit passages communicate with said stuffing apparatus first and second extrusion passages, said stuffing apparatus and exit horn first passages being adapted to convey a meat mixture through said apparatus and out of said exit horn, said stuffing apparatus and exit horn second passages being adapted to convey an edible enhancement medium through said stuffing apparatus and out of said exit horn, said exit horn first passage and second passage being disposed adjacent each other, and said exit horn having an offset exit, said offset exit being such that said exit horn second passage is disposed above said exit horn first passage and extends downstream thereof, such that said exit horn second passage provides a resistance surface against expansion of said meat product under pressure during application of the enhancement layer thereto.

2. The stuffing apparatus as defined in claim 1, wherein said exit horn has an exit which has an angled profile.

3. The stuffing apparatus as defined in claim 1, wherein said exit horn has an exit which has a curved profile.

4. The stuffing apparatus as defined, in claim 2, wherein said exit horn exit angled profile ranges from between about 30°
and about 75°.

5. The stuffing apparatus as defined in claim 2, wherein said exit horn exit has an angled profile of about 45°.

6. The stuffing apparatus as defined in claim 1, wherein said exit horn first passage is circular and said exit horn second passage is circular, said exit horn first and second passages being concentrically disposed with respect to each other.

7. The stuffing apparatus as defined in claim 6, wherein said exit horn second passage is disposed radially outwardly with respect to said exit horn first passage.

8. The stuffing apparatus as defined in claim 7, wherein said exit horn second passage is disposed above said exit horn first passage.

9. The stuffing apparatus as defined in claim 1, wherein said stuffing apparatus first and second passages are tubular.

10. The stuffing apparatus as defined in claim 9, wherein said exit horn first and second passages are circular in cross-section.

11. A stuffing horn for use in conjunction with a stuffing apparatus for applying an enhancement material to a desired portion of an exterior surface of a formed meat product during forming, the stuffing apparatus having first and second material passages terminating in an exit, the stuffing horn comprising: a stuffing horn body portion, first and second material passages extending through the stuffing horn body portion, said stuffing horn body portion having entrance and exit faces disposed on opposite ends thereof, the stuffing horn body portion entrance face being adapted to mate with the stuffing apparatus such that said stuffing apparatus first and second material passages and said stuffing horn body portion first and second material passages communicate with each other, said stuffing horn body portion first and second material passages each having a respective opening disposed along said stuffing horn body portion exit face in an offset fashion with respect to a longitudinal axis of said stuffing horn, whereby said stuffing horn body portion second passage opening is disposed along said stuffing horn body portion exit face downstream with respect to said stuffing horn body portion first passage opening.

12. The stuffing horn as set forth in claim 11, wherein said stuffing horn body portion exit face has an angled profile.

13. The stuffing horn as set forth in claim 11, wherein said stuffing horn body portion exit face is curved.

14. The stuffing horn as set forth in claim 11, wherein said stuffing horn body portion second material passage opening is disposed along said stuffing horn body portion exit face radially outwardly with respect to said stuffing horn body portion first material passage opening.

15. The stuffing horn as set forth in claim 11, wherein each of said stuffing horn body portion first and second material passages are defined at least in part by respective stuffing horn body portion first and second material passage sidewalls, and said stuffing horn body portion second material passage sidewall overhangs said stuffing horn body portion first material passage sidewall.

16. The stuffing horn as set forth in claim 11, wherein said stuffing horn body portion second passage opening extends through an arc length of about 180°.

17. A method of applying an outer enhancement layer to a formed meat product during forming of the meat product, comprising the steps of:
providing a stuffing horn having first and second material passages formed therein, the stuffing horn having an angled exit portion, the first and second material passages communicating with the angled exit portion such that said second material passage is disposed downstream of said first material passage;
passing a meat material through said first material passage under pressure and passing an enhancement material through said second material passage under pressure such that said meat material exits said stuffing horn ahead of said enhancement material and substantially expands prior to said enhancement material exiting said second material passage without colliding with the enhancement material.

18. The method of claim 17, further including the step of enveloping the meat and enhancement materials in an edible casing after they exit said stuffing horn first and second passages.

19. The method of claim 17, wherein said stuffing horn angled exit portion has an angle of between about 30° and about 75°.

20. The method of claim 17, further including the step of cooking the meat material after the enhancement material has been applied to it.

21. The method of claim 17, wherein said stuffing horn has a circular cross-section and said first material passage is centrally disposed within said stuffing horn and said second material passage is disposed adjacent to and radially outwardly from said first material passage.

22. The method of claim 17, wherein said first material passage has a circular cross-section and said second material passage has a semi-circular cross-section.

23. The method of claim 17, wherein said enhancement material has different physical properties from those of said meat material.

24. The method of claim 17, including the step of forming said enhancement material has a different viscosity from that of said meat material and said enhancement material includes water, a thickener and a binder.

25. An enhancement medium for application by extrusion onto an exterior surface of a formed meat product during the forming thereof, comprising: an aqueous component, an enhancement component, a thickener component for combining with the aqueous carrier and raising the viscosity of the medium to a level sufficient for application to said formed meat product and a binder component for adhering the enhancement medium to said formed meat product exterior surface.

26. The enhancement medium of claim 25, wherein said enhancement component includes a spice, said thickener includes a flour having a high affinity for water and said binder component includes a gelatin.

27. The enhancement medium of claim 26, wherein said flour includes a Konjac Flour.

28. The enhancement material of claim 25, wherein said thickener is about 1 to 3 percent by weight and said thickener is a material having high water absorption characteristics.

29. The enhancement material of claim 25, wherein said aqueous component is water and ranges between about 70% and 90% by weight.