GB2178291A - Food product and method of and apparatus for making the same - Google Patents
Food product and method of and apparatus for making the same Download PDFInfo
- Publication number
- GB2178291A GB2178291A GB08516973A GB8516973A GB2178291A GB 2178291 A GB2178291 A GB 2178291A GB 08516973 A GB08516973 A GB 08516973A GB 8516973 A GB8516973 A GB 8516973A GB 2178291 A GB2178291 A GB 2178291A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- bar
- core
- rind
- coating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 70
- 239000011248 coating agent Substances 0.000 claims abstract description 31
- 238000000576 coating method Methods 0.000 claims abstract description 31
- 241000283690 Bos taurus Species 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000011144 upstream manufacturing Methods 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000004033 plastic Substances 0.000 claims abstract description 5
- 229920003023 plastic Polymers 0.000 claims abstract description 5
- 239000011230 binding agent Substances 0.000 claims abstract description 4
- 230000009969 flowable effect Effects 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- -1 but freezable Substances 0.000 claims description 2
- 239000008199 coating composition Substances 0.000 claims description 2
- 230000001681 protective effect Effects 0.000 claims 1
- 239000000463 material Substances 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 description 6
- 239000004677 Nylon Substances 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001084 poly(chloroprene) Polymers 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
Abstract
A food product comprises a core of compacted meat and an outer layer intended to simulate the rind of a traditional meat joint. The outer layer comprises a mixture of comminuted natural meat rind, comminuted meat and salt whereby salt soluble protein in the mixture is available in the mixture to act as a binder. The product may be made by treating pieces of meat to release salt soluble protein therefrom, forcing the meat into a tubular casing to provide a compact bar encased in said casing and freezing the bar and casing. The casing is then stripped from the bar whilst keeping the bar frozen, and the frozen bar is passed longitudinally through a coating device which applies to the exterior of the bar, in an initially plastic or flowable condition, a rind coating which freezes on contact with the bar. Apparatus for use in making the product includes a coater having a passage therethrough for the frozen core, said passage including an upstream part adapted to receive the core as a close sliding fit and a coaxial downstream part of a greater diameter, and means for forcing into the annular-section space defined between a frozen core extended through said downstream part and the wall of the downstream passage part the material to form the outer layer.
Description
SPECIFICATION
Food product and method of and apparatus for
making the same
THIS INVENTION relates to afood product, more
particularly a meat product and to a method and an apparatus for producing the same.
There is a growing trend for meat to be produced and handled on a mass-production basis and sold, generally in a frozen state, through large-scale retail outlets such as supermarkets and the like. This situation presents an opportunity for the application of large-scale manufacturing techniques to the utilisation of the meat remaining afterthetraditionally popularjoints have been removed from, for example, animal carcases. It is among the objects ofthe present invention to provide a food productwhich can utilise such meat to provide a productwhich closely resembles, in appearance, texture, cooking behaviour etc., a conventional meat joint.
According to one aspect of the invention there is provided a food product comprising a core of compacted meat and an outer layer intended to simulate the rind of a traditional meat joint, said outer layer comprising a mixture of comminuted natural meat rind, comminuted meat and salt, whereby salt soluble protein inthe mixture is available inthe mixtureto act as a binder.
According to another aspect of the invention there is provided a method of making a food product comprising a core of compacted meat and an outer layer intended to simulate the rind of a natural meatjoint, the method comprising treating pieces of meat to release salt soluble protein therefrom, forcing the meat into atubularcasing to provide a compact bar encased in said casing, freezing the bar and casing, stripping the casing from the barwhilst keeping the barfrozen, and passing the frozen bar longitudinally through a coating device which applies to the exterior ofthe bar, in an initially plasticorflowablecondition, a rind coating which freezes on contact with the bar.
According to a yet further aspect of the invention there is provided apparatus for performing the above method including means for treating pieces of meat to release salt soluble protein afilling device for forcing treated meat into a tubular casing to form a compact core, freezing meansforfreezing the core with the casing therearound, and coating means defining a passage thereth rough for the frozen core, said passage including an upstream part adapted to receive the core as a close sliding fit and a coaxial downstream partofgreaterdiameter, and meansforforcing into the annular-section space defined between a said core extended through said downstream part and the wall ofsaid downstream part a flowable or plastic, but freezable, coating composition, to form a coating surrounding said bar.
An embodiment ofthe invention is described below, by way of example, with reference to the accompany- ing drawings, wherein: FIGURE 1 isaflow chart illustrating a method embodying the invention,
FIGURE 2 is an axial section view, along the lone B-B ofFigure3,ofacoating machineforming partofan apparatus embodying the invention,
FIGURE 3 is a view in cross-section, along the line
A-A in Figure 2, ofthe coating machine, and FIGURE 4is a half-plan view ofthe coating machine.
The example described below relates to a food product comprising a core of compacted pork meat surrounded by a layer of "rind" and which product thus resembles, (although not necessarily in shape) a conventional pork joint, particularly after cooking, when it will, in effect, be a unitary body of pork surrounded by crackling. This product is preferably produced bythefollowing method: Pork meat of reasonable quality i.e. pieces of pork muscle, aretenderised by atenderising machine consisting of a motorised belt conveyor upon which the pieces of muscle are placed. The meat then passes in a horizontal plane beneath a set of stainless steel hollow needles which rise and fall at predetermined intervals using a pneumatic lift system. On the down stroke the conveyor interrupts its passage and permits the needles to penetrate the muscle.This process is repeated fourtimes, i.e. from each side of the muscle pieces at right angles to each pass to ensure complete mechanical rupture of any connective tissue within the muscle.
The tenderised muscle is then passed to a vacuum massager with a needle injection facility. The vacuum massager is a vessel rotatable about a horizontal axis and having atone radial end a plurality of hollow needles to which is supplied, under pressure, pork stock including salt and carrying small fragments of lean meat, whereby the pork stock is injected into the pieces of meat each time that the latter, in tum bl ing from end to end ofthe vacuum massager during rotation ofthe latter about its horizontal axis, impale themselves on the hollow needles. The pork stock injected into the meat in the vacuum massager comprises a water soluble extract of pork bones and salt and not only assists in extracting salt soluble protein to achieve good binding but also provides additional flavour.Thus while the meat is tumbled in the vacuum massager it is steadily impregnated with pork stock and small fragments of meat. This process is to provide the surface ofthe various pieces of meat with a surface form, and with a surface coating of an emulsion, both ofwhich encourage bonding ofthe chunks of meat into a good body of meat to form the core of the product.
Itwill be appreciated bythoseskilled in the artthat the mechanical treatment of the meat described serves to release salt soluble proteinsfromthe meat which are capable of bonding the pieces of meat together.
The treated meat is then passed from the vacuum massagertoastandardvacuumfillerwhereitis injected into thin tubularflexible skins or casings, e.g.
of nylon, to provide encased bars of meat of constant circular cross-section and lengths of between 5 and 20 feet.
The drawing(s) originally filed was (were) informal and the print here reproduced
is taken from a later filed formal copy.
These encased bars of meat are then passed directly to a freezer, care being taken to ensure that they do not
become deformed in any way, for example curved
into a banana shape (such deformation would interferewith the subsequent passing ofthe bars through a
coating machine as described later). Thus, for exam
ple, it may be arranged that each encased bar of meat,
as it leavesthefilling machine, hangs vertically downwardlyfrom the machine and proceeds downwardlytherefrom as the casing isfilled, is kept in this vertical position as it istaken to the freezer, and is frozen in the vertical position to ensure thatthe bar is not deformed. In such an arrangement a nitrogen freezer would probably be used.However, it has been found possible, in practice, to freeze the bars whilst supported horizontally on metal racks.
The undeformed bars of meat are preferably brought down to minus 20 Fahrenheit. Various forms offreezing can be used such as blast freezing or brine freezing. Once frozen,the nylon tube or casing applied bythefiller is stripped off either manually or mechanically and the exposed frozen bar of meat fed to a coating machine.
The coating machine incorporates a cylindrical tube, preferably of compound construction allowing easy disassemly and cleaning, the tube having an upstream part the exit of which has an internal diameter closely conforming with the external diameter ofthefrozen meat bar, and a coaxial downstream part of greater internal diameter. Each frozen bar of meat, which is a close sliding fit in the exit ofthe upstream part ofthe tube, is fed longitudinally along the tube so that in the downstream part ofthe tube there is defined between the surface of the frozen bar and the wall ofthetube a space of annular cross- section.The coating machine includes a manifold providing a passage or passages which connect supply means forthe supply of a coating rind mixture with the upstream end ofthe annular section space defined betweenthefrozen meat barandthe downstream part ofthe tube. Through said passage or passages coating rind mixture, in a flowable or plastic condition, is injected into said annular section space to provide a smooth cylindrical coating all around the frozen barof meat as the bar is moved steadily along the tube. The bar of meat is so cold thatthe rind mixturefreezes on to the bar and, as it and the bar leavethecoating machine, is self-supporting.Since the rind mixture, downstream of the position where it enters the tube, is frozen securely to the bar of meat, the meat bar and the frozen coating form, in effect, a piston within the downstream tube part, which is urged in the downstream direction by the fluid pressure ofthe newly injected, and as yet unfrozen, coating medium.
In Figures 2 and 3, there is indicated at 8 a cylindrical stainless steel tube 8 providing the downstream part ofthe machine. A casing having a cylindrical wall 12 and annular end plates 1 and 6 bolted thereto supports, via end plate 1,the tube 8, and, via end plate 6, a cylindrical tube 5 which extends axially, from end plate 6, within the cylindrical wall 12, to terminate shortofend plate 1. The tubes 5 and 8 and wall 12are co-axial. The tube 5 provides the upstream part of the machine.The tube 5 is spaced radially inwardly from wall 12wherebyan annularspace 15 is defined
between tube 5 and wall 12 which opens into an
annular slot defined between the free forward end of thetube5and the plate 1.The coating rind mixture
passes into the upstream end ofthe annular space defined between the tube Band the frozen meat bar through this annular slot.
The passages connected with the supply for coating
rind mixture are provided by a manifold 7 which, from a unitary upstream section 18, branches into two sections 20 which extend to hollow blocks 10 secured to the exterior of wall 10 to provide communication, via the hollow interiors ofthe blocks 1 Oand ports in the sides ofthe wall 12 at diametrally opposite positions, with the annularspace 15.
Thefree end oftube carries (in order of placing in the downstream direction) an annular sizing ring 4 which defines the exit diameter of the upstream part of the coating machine, a flexible annular, reference seal 3 and a clamping ring 2. Bolts, extending into tube 8, clamp seal 3 and ring 2 against each other and against thefree end oftube 8. The flexible annular neoprene seal 3 engages the surface of the meat bar substantially sealinglyto prevent upstream flow of the coating medium.The annularsizing ring 4 acts to even out any irregularities remaining on the surface ofthefrozen meat bar.A nylon filling ring 9 occupies the region, within the casing, adjacent the junction of end plate 1 with wall 12 and hasafrustoconicalsurfaceforming the downstream side oftheslotthrough which the coating medium is forced ontothefrozen meat bars.
The form and low-friction characteristics ofthe ring 9 assist smooth flow ofthe coating mixture. The rind mixture is made by gently mixing finely chopped pork rind with a chopped meat mix and with added salt. The salt is added to extract salt-soluble protein which acts as a binding agent. If any additional binding or texture correction is required then pork fat may be added.
The frozen meat core with frozen coating thereon then advances to a machine which either cuts the coated ba rtransversely into slices for so-called steaklets or cuts the bar at greater intervals to form small, medium or large joints. Such cutting ofthe product is preferably done by cutting equipment using band saws.
The joints or slices (steakiets) then pass to packaging equipment. Packaging can be by loose bagging or, where a particularly long product life is required, can be bythermo-formed vacuum packing. Whilst it is not essential it is preferred that the cut joints be vacuum packed.
In the simplest form these frozen joints or slices are sold with instructions to the customer to remove the packaging with thejointfrozen and then to cookthe meat, for example, by roasting, in the traditional way.
Of course the finished product may treated in different ways, for example, slices could be dusted, battered and crumbed and then flash fried (30 seconds at 1900C) before freezing and packing.
Claims (10)
1. Afood product comprising a core of compacted meat and an outer layer intended to simulate the rind of a traditional meat joint, said outer layer comprising a mixtureofcomminuted natural meat rind, commi nuted meatandsaltwherebysaltsolubleprotein in the mixture is available in the mixture to act as a binder.
2. A method of making a food product comprising a core of compacted meat and an outer layer intended to simulate the rind of a natural meat joint, the method comprising treating pieces of meat to release salt soluble proteintherefrom,forcing the meat into a tubular casing to provide a compact bar encased in said casing, freezing the bar and casing, stripping the casing from the bar whilst keeping the bar frozen, and passing the frozen bar longitudinally through a coating device which applies to the exterior of the bar, in an initially plastic orflowable condition, a rind coating which freezes on contact with the bar.
3. Amethod according to claim 2 wherein, after the rind coating has frozen on the bar, the coating bar is cuttransversely into relatively short lengths or slices which are packed in a protective packaging.
4. A method according to claim 2 wherein said treatment ofthe meat to release salt soluble protein includestreating the pieces of meat in a needle tenderising machine and passing the meat to a vacuum massager having atone end a plurality of hollow needles, and wherein pork stock, saltand meat fragments are supplied to said needles to be injected into the meat via said hollow needles whilst the meat is tumbled inthevacuum massager.
5. Apparatus for performing the method of claim 2 including meansfortreating pieces of meat to release salt soluble protein, a filling device for forcing treated meatinto atubularcasingtoform a compactcore, freezing means forfreezing the core with the casing therearound, and coating means defining a passage therethrough forthefrozen core, said passage including an upstream part adapted to receive the core as a close sliding fit and a co-axial downstream part of greater diameter, and means for forcing into the annular-section space defined between a said core extended through said downstream part and the wall of said downstream part a flowable or plastic, but freezable, coating composition, to form a coating surrounding said bar.
6. Apparatus according to claim 5 wherein said means for treating said pieces of meat to release said salt-soluble protein includes a vessel adapted to be rotated about an axis and having ata radial end thereof a plurality of hollow needles connected with a supply vessel forthesupply of a fluid medium to said hollow needles, whereby pieces of meat in said vessel can be treated by rotatingthevessel about said axis to tumble the meat in the vessel, whereby the meat, on falling to said radial end provided with said hollow needles, is injected with said fluid medium.
7. Afood product substantially as hereinbefore described.
8. A method of making a food product substantially as herein before described with reference to the accompanying drawings.
9. Apparatus for making a food product substan tally as herein before described with reference to, and as shown in, Figures 2 to 4 ofthe accompanying drawings.
10. Any novel feature or combination offeatures described herein.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08516973A GB2178291A (en) | 1985-07-04 | 1985-07-04 | Food product and method of and apparatus for making the same |
| AU59717/86A AU5971786A (en) | 1985-07-04 | 1986-07-03 | Food product and method of and apparatus for making the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08516973A GB2178291A (en) | 1985-07-04 | 1985-07-04 | Food product and method of and apparatus for making the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8516973D0 GB8516973D0 (en) | 1985-08-07 |
| GB2178291A true GB2178291A (en) | 1987-02-11 |
Family
ID=10581800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08516973A Withdrawn GB2178291A (en) | 1985-07-04 | 1985-07-04 | Food product and method of and apparatus for making the same |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU5971786A (en) |
| GB (1) | GB2178291A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0342124A1 (en) * | 1988-05-11 | 1989-11-15 | Michel Gabriel Adrien Goue | Process for preparing stuffed foodstuffs by coring |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2036531A (en) * | 1978-10-31 | 1980-07-02 | Matthews Bernard Ltd | Improvements in meat based products |
-
1985
- 1985-07-04 GB GB08516973A patent/GB2178291A/en not_active Withdrawn
-
1986
- 1986-07-03 AU AU59717/86A patent/AU5971786A/en not_active Abandoned
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2036531A (en) * | 1978-10-31 | 1980-07-02 | Matthews Bernard Ltd | Improvements in meat based products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0342124A1 (en) * | 1988-05-11 | 1989-11-15 | Michel Gabriel Adrien Goue | Process for preparing stuffed foodstuffs by coring |
| FR2631215A1 (en) * | 1988-05-11 | 1989-11-17 | Goue Michel | PROCESS FOR MANUFACTURING FORTIFIED FOODS |
Also Published As
| Publication number | Publication date |
|---|---|
| AU5971786A (en) | 1987-01-08 |
| GB8516973D0 (en) | 1985-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3076713A (en) | Processing meat | |
| US3563764A (en) | Preparing poultry meat product | |
| US4305965A (en) | Bacon and meat analogues | |
| US4196222A (en) | Process for the preparation of meat and bacon analogues | |
| Deumier et al. | Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer | |
| EP1156720B1 (en) | Method for producing a food product on the basis of meat and food product on the basis of meat | |
| US4943442A (en) | Method and apparatus for crust-freezing and slicing of comminuted meat products | |
| US3125017A (en) | tauber etal | |
| JPH06511153A (en) | meat processing | |
| DE3402611A1 (en) | Process and apparatus for the production and preservation of fish pieces, in particular from pollack, cod or similar gadoid species | |
| DE10314321A1 (en) | Making doner kebab, tears meat coarsely and mixes portions with salt, seasoning and maturing agent before filling into casing and hanging | |
| GB2178291A (en) | Food product and method of and apparatus for making the same | |
| JPS63301774A (en) | Method and apparatus for producing texturized product | |
| US5431936A (en) | System and tower for the continuous processing of proteinaceous products | |
| AU595003B2 (en) | Improvements in meat-based products | |
| US3530531A (en) | Apparatus for preparing poultry loaf product | |
| US7501140B2 (en) | Method for processing meat slabs | |
| US3500743A (en) | Production of skinless sausage | |
| US3387979A (en) | Method for flavoring uncooked poultry | |
| US3170797A (en) | Continuous manufacture of small smoked sausages | |
| US3857989A (en) | Method and apparatus for preparing an animal food product | |
| US2995449A (en) | Method for manufacturing skinless sausages | |
| US20100028506A1 (en) | Process for producing ham without resting periods for curing | |
| EP0818959B1 (en) | Device for carrying out a method for processing fish, in particular salmon | |
| US5263891A (en) | Turkey processing-hot deboning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |