EP1978830A1

EP1978830A1 - Process and installation for making a restructured meat article, device for compacting meat fragments and device for compressing an unfinished meat article

Info

Publication number: EP1978830A1
Application number: EP07731532A
Authority: EP
Inventors: Jean Meunier
Original assignee: Convival
Current assignee: Convival
Priority date: 2006-01-30
Filing date: 2007-01-29
Publication date: 2008-10-15
Also published as: FR2896665A1; US8475861B2; US20090220660A1; BRPI0707342A2; FR2896665B1; WO2007085773A1

Abstract

The method involves breaking down at least one piece of meat into fragments and turning the meat fragments into a restructured meat article (12). To turn the fragments into a restructured meat article (12), a block of meat fragments is formed by cohesive compacting of the meat fragments, at least part of the block, termed the unfinished article (20), is removed, and the unfinished article (20) is compressed between complementary surfaces (76A to 76D) which mould the unfinished article (20). The meat fragment compacting device (16) comprises two conveyor belts (28, 30) which cohesively compact fragments of meat converging in an upstream direction with reference to a direction of travel of the meat fragments. The device (22) for compressing an unfinished meat article (20) comprises pistons having surfaces (20) for moulding the unfinished article that evolve from one piston to the next.

Description

Method and apparatus for manufacturing a restructured meat element, a device for packing meat fragments and a device for compressing a meat component blank.

The present invention relates to a method and an installation for manufacturing a restructured meat element, a device for packing meat fragments and a device for compressing a meat element blank.

Already known in the state of the art a method of manufacturing a restructured meat element, of the type in which: - is destructure at least a piece of meat by fragmenting, and

- the meat fragments are transformed into a restructured meat element.

It is generally desired that a piece of restructured meat retains as much as possible, with respect to its chewing by a consumer, properties similar to those of a piece of unstructured meat. This is achieved in particular by preserving the structure of the lipocytes and myofibrils of meat, the diameter of which is generally less than 50 micrometers.

Usually, the meat fragments are obtained by chopping or cutting into more or less fine leaves of the initial piece of meat.

It has already been proposed in the state of the art to transform the meat fragments into a restructured meat piece by means of worm extrusion or pallet pusher means. The restructured meat element obtained generally has a generally cylindrical shape.

However, it is found that the mechanical stresses experienced by the meat fragments in the conventional extrusion means damage the structure of the lipocytes and myofibrils of the meat and denature the organoleptic characteristics perceived by a consumer of the restructured meat (cooked or raw) during chewing.

The object of the invention is, in particular, to optimize the preservation of the structure of lipocytes and myofibrils of meat and, more generally, to better control the rheology of meat, when the meat fragments are processed into an element of meat. restructured meat.

To this end, the subject of the invention is a process for the manufacture of a restructured meat element, of the aforementioned type, characterized in that to transform the fragments into a restructured meat element,

a block of meat fragments is formed by cohesive packing of the meat fragments,

at least a part of the block, called a blank, is taken and - The blank is compressed between complementary molding surfaces of the blank.

The cohesive settlement of the meat fragments allows the formation of a blank. Compression of the blank between complementary molding surfaces provides good rheology control because the compression pressure and shapes of the complementary molding surfaces can be precisely controlled. This effectively preserves the cell structure of the meat, more particularly, the structure of the lipocytes and myofibrils of the meat.

Thus, the restructured meat element obtained by the process according to the invention has a texture close to that of the initial piece of meat before destructuring.

Moreover, the restructured meat element obtained by the process according to the invention can be easily cut into portions having regular characteristics (dimensions, weights, etc.).

According to other optional features of this method: the block of packed meat fragments is formed continuously, the blank being formed by a section of the continuous block;

- The blank is compressed during at least two successive compression steps between complementary molding surfaces of the blank moving from one step to another; - The blank is compressed during four successive stages of compression between complementary molding surfaces of the blank moving from one step to another;

each compression step lasts from 20 to 120 seconds, the compression pressure applied during each of these steps being between 4 and 15 bars;

after compression of the blank: the compressed restructured meat element is placed in a flexible envelope under vacuum, preferably in plastic, where the envelope is closed in a sealed manner, the closed envelope and its contained at atmospheric pressure for a so-called exudation period, and o the contents of the envelope are extracted;

- the duration of exudation is about one hour.

The subject of the invention is also a device for compacting meat fragments, characterized in that it comprises two cohesive compacting conveyor belts. meat fragments converging from upstream to downstream with respect to a direction of passage of the meat fragments between the packing mats.

According to other optional features of this device for compacting meat fragments: the two packing mats are arranged one above the other so that the lower belt carries the meat fragments;

the two packing mats form between them an angle of between 10 ° and 30 °.

The invention also relates to a device for compressing a restructured meat element blank, characterized in that it comprises:

at least one pressing anvil and at least two pressing pistons, each piston being complementary to the anvil so as to delimit between said anvil and the complementary piston a compression location of the blank, and press pressing means; each piston and the anvil toward each other to compress the blank between these piston and anvil, each piston having a molding surface of the blank which evolves from one piston to the other. According to other optional features of this device for compressing a restructured meat element blank: the device comprises two parts movable relative to each other, carrying respectively the anvil and the pistons;

the two moving parts relative to one another are formed by a fixed part at least partially surrounding a mobile carousel part;

the anvil and the pistons comprise complementary molding surfaces comprising elementary surfaces each in the general shape of an angular segment of a cylinder section;

each anvil or piston has a molding surface chosen from: a first molding surface comprising two elementary surfaces, joined longitudinally, axes converging opposite the compression location of the blank, a second surface; molding unit comprising two elementary surfaces, contiguous longitudinally, axes converging towards the compression location of the blank, o a third molding surface comprising four elementary surfaces, joined longitudinally, the first two elementary surfaces, considered longitudinally, having axes converging toward the compression location of the blank, and the last two elementary surfaces, considered longitudinally, also having axes converging towards the compression location of the blank, and o a fourth molding surface having a surface elementary axis substantially parallel to the compression location of the blank;

the device comprises first to fourth pistons, having molding surfaces respectively formed by the first to fourth molding surfaces, intended to cooperate successively with the same blank placed in the anvil;

the anvil has a molding surface formed by the fourth molding surface;

the device comprises several anvils, each piston being intended to cooperate with the same blank placed in the same anvil;

- The pressing means comprise, for each piston, at least one pneumatic cylinder, for example three cylinders, connected to the piston.

The subject of the invention is also an installation for manufacturing a restructured meat element, of the type comprising: means for forming meat fragments, and

means for transforming these fragments into a restructured meat element, characterized in that the transformation means comprise:

means for coalescing the fragments of meat to form a block of packed meat fragments,

means for sampling at least part of this block, called a restructured meat component blank, and

- Compression means of the blank between complementary molding surfaces of the blank. The means of this facility allow to limit the manual interventions during the manufacture of a restructured meat element and thus to control the health risk.

According to other optional features of this installation:

- The sampling means comprise slicing means of the block, the guillotine type; the installation comprises means for shaping the blank, preferably forming a die of substantially rectangular section, the slicing means being arranged at the entrance of the shaping means of the blank;

the installation comprises means for weighing the blank arranged downstream of the compression means of the blank;

the cohesive packing means of the meat fragments comprise a packing device as defined above;

the compression means of the blank comprise a compression device as defined above. The invention will be better understood on reading the description which follows, given solely by way of example and with reference to the drawings in which:

- Figure 1 is a perspective view of an installation for manufacturing a restructured meat element according to the invention;

- Figure 2 is a perspective view of slicing means of the installation shown in Figure 1;

FIG. 3 is a sectional view of a device for compressing a meat element blank of the installation shown in FIG. 1; and

FIGS. 4 to 7 are diagrammatic views of molding surfaces respectively of first to fourth press pistons of the compression device shown in FIG.

FIG. 1 shows a plant for manufacturing a restructured meat element, according to the invention, designated by the general reference 10.

This installation 10 comprises various means, which will be described later, showing a meat circulation path from an upstream end (on the left of FIG. 1) where the fragments of unstructured meat are produced to a downstream end (at right of Figure 1) where are collected elements 12 of restructured meat.

In the example described, the restructured meat elements have a generally cylindrical shape. Of course, the base of the generally cylindrical shape is not necessarily circular and may be in particular ovoid.

The plant 10 comprises, upstream to downstream, means 14 for forming meat fragments and means for converting these fragments into restructured meat elements. These transformation means comprise means 16 for coalescing the meat fragments to form a block of packed meat fragments, means 18 for taking at least part of this block, called a meat element blank, and means 22 for compressing the blank 20. The means 14 for forming meat fragments are of the conventional type and comprise means known per se for cooling and slicing pieces of meat obtained by cutting animals.

Indeed, in the example illustrated, the means 14 form meat fragments (not shown) such that each fragment has a general shape of sheet having a surface of between 5 to 10 cm ² and a thickness of between 3 and 9 tenths mm.

The meat fragments are transported downstream of the plant 10 using conventional means including, for example, a first conveyor belt 24. This belt 24 extends from the means 14 to an opening upper of a receptacle 26 in which the meat fragments fall by gravity.

The means 16 for cohesive packing of the meat fragments are formed by a device 16 comprising two conveyor belts 28, 30 of cohesive packing of the meat fragments. The two packing mats 28, 30 are arranged one above the other so that the lower belt 28 extends substantially horizontally and the upper belt

30 is inclined with respect to the lower belt 28.

It will be noted that the lower belt 28 forms the bottom of the receptacle 26 and carries the meat fragments so as to transport them from this receptacle 26 to a space situated between the two treadmills. The two treadmills 28, 30 converge from upstream to downstream with respect to the direction of passage of the meat fragments between these belts 28, 30 so as to cause a cohesive settlement of the meat fragments.

Preferably, the two packing mats 28, 30 form between them an angle of between 10 ° and 30 °, for example equal to 20 °. The means 18 for taking the blank 20 are formed by means 18 for slicing the block of packed meat fragments, shown in greater detail in FIG. 2.

The slicing means 18 are of the guillotine type and comprise a fixed frame 32 provided with two vertical uprights 34 for sliding a blade holder 36 on which is fixed a slicing blade 38.

The blade holder 36 is driven by conventional means comprising for example a hydraulic jack 40 provided with a body 42 secured to the frame 32 and a rod 44 connected to the blade holder 36.

The blade 38 is capable of partially sinking into a pedestal 47, integral with the frame 32, so as to promote a clean cut of the block of packed meat fragments. The slicing means 18 are arranged at the input of the shaping means 20 of the blank 20. This blank 20 is moved through the shaping means 46 by means of conventional means comprising, for example, a second conveyor belt 48 conveying substantially horizontal. It will therefore be noted that the bottom compacting conveyor belt 28 materializes the circulation path of the block of packed meat fragments to the slicing means 18 and that, beyond the slicing means 18, the circulation path of the blank 20 is materialized by the second conveyor conveyor belt 48.

Between the two treadmills 28 and 48, the continuity of the circulation path of the meat is ensured by the base 47 delimiting a sliding surface of the meat, and, where appropriate, by rollers interposed between this base 50 and the second conveying conveyor belt 48.

The means 46 for shaping the blank 20 preferably comprise a tunnel forming a die of substantially rectangular section intended in particular to homogenize the height of the blank 20.

At the exit of the forming means 46, the blank 20 has, in the example described, a length of about 60 cm, a height of about 8.5 cm and a width of about

12 cm. Of course, the dimensions of the blank may vary depending on the final product to be obtained, especially depending on the weight of the final product that is to be obtained. In the example described, the length and height of the blank 20 are imposed by the dimensions of certain elements of the compression means 22 which will be described later. On the other hand, the width of the blank 20 can be modified according to the weight of the final product that is to be obtained. This width can for example be reduced to

8.5 cm. The dimensions of the tunnel forming a die (forming means 46) are then modified accordingly.

The second conveyor conveyor belt 48 transports the blank 20 to means 50 for weighing this blank.

The weighing means 50, arranged upstream of the compression means 22 of the blank 20, comprise a weighing plate 52 and a pusher 54 intended to move the blank 20 from the weighing plate 52 to the compression means 22. .

The pusher 54 is actuated by conventional means including, for example, a pair of pneumatic cylinders 56.

The compression means 22 are formed by a device 22 shown in greater detail in FIG. 3. This device 22 comprises two parts movable relative to one another formed by a fixed part 58 partially surrounding a mobile part forming a carousel. 60. This carousel 60 is rotated about an axis X using conventional motorized means M.

The two parts 58, 60 carry complementary pressing elements. Thus, the fixed portion 58 carries four press pistons 62A to 62D and the carousel 50 carries several pressing anvils 64 distributed circumferentially on the carousel 60.

The pistons 62A to 62D are angularly distributed along an imaginary arc of the stationary portion 58 partially surrounding the carousel 60.

Each anvil 64 has a generally profiled shape parallel to the axis X of rotation of the carousel 60, of generally U-shaped cross section. Each piston 62A to 62D has a generally elongated shape, in a direction substantially parallel to the X axis , and complementary to each anvil 64, so as to delimit between the anvil 64 and the complementary piston 62A to 62D a location 66 for compressing the blank 20. Thus, each piston 62A to 62D is intended to cooperate with the same blank 20. Each press piston 62A to 62D is movable between an extended position, as shown in solid lines in FIG. 3, and a recessed position in a corresponding anvil 64, as shown in broken lines on FIG. FIG. 3, using means comprising, for example, a set of three pneumatic cylinders 68 each provided with a body 70 integral with the fixed part 58 and with a rod 72 connected to e the piston 62A to 62D.

The cylinders 68 press each piston 62A to 62D and a corresponding anvil 64 towards each other to compress the blank contained therein.

The three jacks 68 connected to the same pressing piston 62A to 62D are aligned parallel to the length of this pressing piston. Preferably, the three jacks 68 connected to the same pressing piston 62A to 62D are carried by the same support 74

(see Figure 1) hingedly mounted on the fixed portion 58, so as to facilitate the maintenance of the device 22.

The press pistons 62A-62D and the pressing anvils 64 are provided with complementary molding surfaces of the blank 20. In the example described, the pressing pistons 62A-62D have molding surfaces of the blank which evolve. from one piston to the other while the pressing anvils 64 have substantially identical roughing surfaces of the blank.

The molding surfaces of the pressing pistons 62A to 62D are shown diagrammatically in FIGS. 4 to 7 and comprise elementary surfaces each in the general shape of an angular segment of a cylinder section. Thus, in what follows, we will call the axis of an elementary surface, the axis of the cylinder section which defines this angular surface. In these Figures 4 to 7, is shown schematically by an arrow the direction of movement of the pressing pistons 62A to 62D from their first extended position to their second position pressed into a corresponding anvil 64. In each of Figures 4 to 7, The compression location 66 of the blank is therefore opposite this arrow with respect to the molding surface.

As can be seen in FIG. 4, the first pressing piston 62A comprises a first molding surface 76A comprising two longitudinally joined longitudinal surfaces 76A1, 76A2 of axes converging opposite the compression location 66 roughing. As can be seen in FIG. 5, the second pressing piston 62B comprises a second molding surface 76B comprising two elementary surfaces 76B1, 76B2, joined longitudinally, with axes converging towards the compression location 66 of the blank.

As can be seen in FIG. 6, the third pressing piston 62C comprises a third molding surface 76C comprising four elementary surfaces, joined longitudinally. The first two elementary surfaces

76C1, 76C2, considered longitudinally, have axes converging towards the compression location 66 of the blank, and the last two elementary surfaces 76C3, 76C4, considered longitudinally, also have axes converging towards the compression location 66 of the blank. 'draft.

Preferably, the converging axes of the elementary surfaces 76A1, 76A2, 76B1, 76B2, 76C1, 76C2, 76C3, 76C4 form between them angles α of approximately 170 °.

Finally, as can be seen in FIG. 7, the fourth pressing piston 62D comprises a fourth molding surface 76D comprising an elementary surface 76D1 of axis substantially parallel to the elongate direction of the location 66 of the blank.

In addition, each anvil 64 has a molding surface similar to the fourth molding surface 76D of the fourth pressing piston 62D.

The installation 10 makes it possible to implement a method of manufacturing restructured meat elements 20 according to the invention.

In accordance with this method, firstly, pieces of meat are broken down by conventional means 14, and then the meat fragments obtained are transformed into restructured meat elements in the following manner.

The meat fragments are transported by the first conveying belt 24 to the receptacle 26. Then, the meat fragments are driven, by the lower treadmill 28, up to the space between this treadmill 28 and the upper treadmill 30.

Between the packing mats 28, 30, the meat fragments undergo a cohesive packing to form a continuous block of packed meat fragments. It should be noted that this cohesive settlement allows deaeration of the block of meat without causing significant exudation of myoglobin and sarcoplasmic proteins of the meat.

The continuous block is driven through the means 18 which take part of this block, by slicing, so as to form the blank 20. Thus, the blank 20 is formed by a section of the continuous block of packed meat fragments.

It will be noted that the cohesion of the meat fragments in the continuous block leaving the packing conveyor belts 28, 30 allows a precise and sharp slicing of this block.

The second conveyor conveyor belt 48 then drives the blank 20 through the means 46 so as to complete the shaping of this blank. Of course, the kinematics of the bottom treadmill 28 and the second conveyor conveyor 48 are adjusted to coordinate correctly the steps of packing the meat fragments, slicing the block of packed meat fragments and passing the meat. blank 20 through the shaping means 46.

The second conveyor conveyor belt 48 finally drives the blank 20 to the weighing means 50. These weighing means 50 make it possible to verify that the mass of the blank 20 is satisfactory, this being, if necessary, adjusted by removing meat from the draft or adding meat to this draft.

After the weighing, the blank 20 is introduced, by the pusher 54, into an empty pressing anvil 64 of the compression device 22. Then, the pressing pistons 62A to 62D cooperate successively with the blank

20 housed in the anvil 64 so as to compress it during four successive stages of compression, the molding surfaces of the press pistons 62A to 62D moving from one step to another.

Indeed, the kinematics of the carousel 60 is adjusted so as to present the anvil 64 containing the blank 20 successively to the right of the first to fourth pistons 62A to 62D.

Each compression step of the blank 20 lasts 20 to 120 seconds. The compression pressure of the blank 20 applied during each of these steps is between 4 to 15 bar and preferably between 4 and 8 bar. The compression pressure is adjusted using conventional means and measured for example using pressure gauges Thus, during the first compression step, the blank 20 is compressed between the anvil 64 and the first piston 62A whose molding surface 76A promotes a movement of the meat of the blank to the medium longitudinally of this blank .

Then, during the second compression step, the blank 20 is compressed between the anvil 64 and the second piston 62B whose molding surface 76B promotes a movement of the meat of the blank 20 towards the longitudinal ends of this draft.

Then, during the third compression step, the blank 20 is compressed between the anvil 64 and the third piston 62C whose molding surface 76C promotes a homogenization of the distribution of the meat in the blank 20.

Finally, during the fourth compression step, the blank 20 is compressed between the anvil 64 and the fourth piston 62D whose molding surface 76D is adapted to obtain the generally cylindrical shape of the restructured meat element 12.

After compression, the restructured meat element 12 is removed from the anvil 64 using conventional means, for example a pusher actuated by a pneumatic cylinder.

Of course, other forms of molding surfaces anvils and pistons can be envisaged. Moreover, the number of pressing pistons may be different from four, for example reduced to three or two or even one. However, it will be appreciated that the compression of a meat blank in at least two successive compression steps between complementary molding surfaces of the blank moving from one step to another is advantageous.

Indeed, thanks to these two successive stages of compression, the complementary molding surfaces of the first compression step are not necessarily intended for the final conformation of the blank and may therefore have shapes favoring a better distribution of compression forces (therefore better control of rheology).

Following the four compression steps described above, the restructured meat member 20 can be processed (freezing, slicing, etc.) or consumed as a piece of unstructured meat obtained by cutting an animal. Indeed, the compression undergone by the blank 20 achieves effective cohesion of the meat fibers between them.

However, in order to optimize the linkages between the meat fragments by promoting the exudation of myoglobin and the sarcoplasmic proteins of the meat, the method can be advantageously completed by the following steps. After the compression of the blank 20, the restructured meat element 12 is placed in a flexible envelope under vacuum, preferably plastic.

Then, the envelope is sealed and submits the closed envelope and its contents at atmospheric pressure for a certain period called exudation. Preferably, the exudation time is about 1 hour.

Finally, the restructured meat element 12 is extracted from the envelope.

Claims

A method of manufacturing a restructured meat element, of the type in which:

at least one piece of meat is broken up by fragmenting it, and the meat fragments are transformed into a restructured meat element, characterized in that, in order to transform the fragments into a restructured meat element,

a block of meat fragments is formed by cohesive packing of the meat fragments, at least a portion of the block, called a blank (20), is removed, and

- the blank (20) is compressed between complementary molding surfaces (76A-76D) of the blank (20).

A method of manufacturing a restructured meat member according to claim 1, wherein the block of continuously packed meat fragments is formed, the blank (20) being formed by a section of the continuous block.

3. A method of manufacturing a restructured meat element according to claim 1 or 2, wherein the blank (20) is compressed during at least two successive stages of compression between complementary surfaces (76A to 76D) of molding the blank (20) moving from one step to another.

4. Process for manufacturing a restructured meat element according to the claim

3, in which the blank (20) is compressed during four successive compression steps between complementary molding surfaces (76A to 76D) of the blank (20) moving from one step to another.

5. A method of manufacturing a restructured meat element according to claim 3 or 4, wherein each compression step lasts from 20 to 120 seconds, the compression pressure applied during each of these steps being between 4 to 15 bar.

A method of manufacturing a restructured meat member according to any one of the preceding claims, wherein after compression of the blank (20):

the compressed restructured meat element is placed in a flexible envelope under vacuum, preferably in plastic,

- the envelope is closed tightly,

the closed envelope and its contents are subjected to atmospheric pressure for a period of time called exudation, and

- we extract the contents of the envelope.

A method of manufacturing a restructured meat member according to claim 6, wherein the exudation time is about one hour.

8. Device for compacting meat fragments, characterized in that it comprises two conveyor belts (28, 30) of cohesive packing of the meat fragments converging from upstream to downstream with respect to a direction of passage of the meat fragments between the packing mats.

9. A device for packing meat fragments according to claim 8, wherein the two packing mats (28, 30) are arranged one above the other so that the lower belt (28) carries the fragments of meat.

10. Device for packing meat fragments according to claim 8 or 9, wherein the two packing mats (28, 30) form between them an angle of between 10 ° and 30 °.

11. Device for compressing a blank (20) of meat element, characterized in that it comprises: - at least one pressing anvil (64) and at least two pressing pistons

(62A to 62D), each piston (62A to 62D) being complementary to the anvil (64) so as to delimit between this anvil (64) and the complementary piston (62A to

62D) a compression location of the blank (20), and

- means (68) for pressing each piston (62A to 62D) and the anvil (64) towards each other to compress the blank (20) between these piston and anvil, each piston (62A to 62D) ) having a molding surface (76A to 76D) of the blank (20) which evolves from one piston to the other.

12. A device for compressing a restructured meat element blank (20) according to claim 11, comprising two movable parts (58, 60) relative to each other, respectively carrying the anvil (64). ) and the pistons (62A to 62D).

A device for compressing a restructured meat element blank (20) according to claim 12, wherein the two mutually movable portions are formed by a fixed portion (58) surrounding at least one least partially a movable portion (60) forming a carousel.

14. Device according to any one of claims 11 to 13 for the compression of a blank (20) of a restructured meat element of generally cylindrical shape, wherein the anvil (64) and the pistons (62A to 62D ) comprise complementary molding surfaces (76A to 76D) having elementary surfaces (76A1, 76A2, 76B1, 76B2, 76C1, 76C2, 76C3, 76C4, 76D1) each in the general shape of an angular segment of a cylinder section.

A device for compressing a restructured meat member blank (20) according to claim 14, wherein each anvil (64) or piston (62A-62D) has a molding surface (76A-76B) selected from :

a first molding surface (76A) comprising two longitudinally contiguous elementary surfaces (76A1, 76A2) with axes converging opposite to the compression location of the blank (20),

a second molding surface (76B) comprising two longitudinally contiguous elementary surfaces (76B1, 76B2) axially converging towards the compression location of the blank (20), a third molding surface (76C) comprising four elementary surfaces (76C1, 76C2, 76C3, 76C4), joined longitudinally, the first two elementary surfaces (76C1, 76C2), considered longitudinally, having axes converging towards the compression location of the blank (20), and the two last elementary surfaces (76C3, 76C4), considered longitudinally, also having axes converging towards the compression location of the blank (20), and

- A fourth molding surface (76D) having an elementary surface (76D1) of axis substantially parallel to the compression location of the blank (20).

A device for compressing a restructured meat member blank (20) according to claim 15, comprising first to fourth pistons (62A to 62D), having molding surfaces (76A to 76D) respectively formed by first to fourth molding surface, intended to cooperate successively with the same blank (20) placed in the anvil (64).

A device for compressing a restructured meat member blank (20) according to claim 15 or 16, wherein the anvil (64) has a molding surface formed by the fourth molding surface.

18. A device for compressing a restructured meat element blank (20) according to any one of claims 11 to 17, comprising a plurality of anvils (64), each piston (62A to 62D) being adapted to cooperate with a same blank (20) placed in the same anvil (64).

A device for compressing a restructured meat element blank (20) according to any one of claims 11 to 18, wherein the pressing means comprises, for each piston (62A to 62D), at least one pneumatic cylinder (68), for example three cylinders, connected to the piston (62A to 62D).

20. A plant for manufacturing a restructured meat item, of the type comprising:

means (14) for forming meat fragments, and

means (16, 18, 22) for transforming these fragments into a restructured meat element, characterized in that the transformation means comprise:

means (16) for compacting the meat fragments to form a block of packed meat fragments,

means (18) for taking at least a portion of this block, called a blank (20), and

- means (22) for compressing the blank (20) between complementary surfaces (76A to 76D) for molding the blank (20).

21. Installation according to claim 20, wherein the sampling means comprise means (18) for slicing the block, the guillotine type.

22. Installation according to claim 21, comprising means (46) for shaping the blank (20), preferably forming a die of substantially rectangular section, the slicing means (18) being arranged at the entrance of the means (46) for shaping the blank (20).

23. Installation according to any one of claims 20 to 22, comprising means (50) for weighing the blank (20) arranged upstream of the means (22) for compressing the blank (20).

24. Installation according to any one of claims 20 to 23, wherein the means (16) cohesive packing of the meat fragments comprise a device according to any one of claims 8 to 10.

25. Installation according to any one of claims 20 to 24, wherein the means (22) for compressing the blank (20) comprise a device according to any one of claims 11 to 19.