A method and a device for separating shirred casing sticks, where a row R.sub.1 with a first number of consecutively disposed shined casing sticks in a shined casing stick storage is pushed in a first stroke cycle by a pusher along a sloped plane in the direction of a separation edge and one after the other over the separation edge and, once the last shined casing stick of the row has been pushed over the separation edge, the pusher moves back along the sloped plane and takes a row R.sub.2 with a second number of consecutively disposed shined casing sticks and pushes them in a further stroke cycle in the direction towards the separation edge, characterized in that a control device determines the filling level of shined casing sticks in the shined casing stick storage from the number of shined casing sticks pushed over the separation edge.

In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a flattener which is configured to flatten a meat product, and a scanner which is configured to scan features of the meat product after flattening. A second station is configured to dock front and rear ends of the meat product in accordance with information received from the scan of the features.

In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a flattener which is configured to flatten a meat product, and a scanner which is configured to scan features of the meat product after flattening. A second station is configured to dock front and rear ends of the meat product in accordance with information received from the scan of the features.

In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a flattener which is configured to flatten a meat product, and a scanner which is configured to scan features of the meat product after flattening. A second station is configured to dock front and rear ends of the meat product in accordance with information received from the scan of the features.

In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a flattener which is configured to flatten a meat product, and a scanner which is configured to scan features of the meat product after flattening. A second station is configured to dock front and rear ends of the meat product in accordance with information received from the scan of the features.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.

Disclosed are various embodiments of either self-contained, separate or combinations thereof of modular units for the processing of comestible products. The modular unit is configured with sections to create hygienic zoning of food to be processed. The modular unit is can contain components to process food from a raw state, such as an animal carcass or freshly harvested produce, through primary and (optionally) secondary processing. The modular unit can be utilized to process various types of food, and, therefore, the modular unit is provided in various embodiments depending on the food to be processed therein, and the types of processing that are desired. The modular unit is constructed and the sections therein are configured such that as the food undergoes processing, it flows through the sections of the modular unit in an orderly manner, which helps to minimize or prevent food safety problems, such as cross contamination.

Disclosed are various embodiments of either self-contained, separate or combinations thereof of modular units for the processing of comestible products. The modular unit is configured with sections to create hygienic zoning of food to be processed. The modular unit is can contain components to process food from a raw state, such as an animal carcass or freshly harvested produce, through primary and (optionally) secondary processing. The modular unit can be utilized to process various types of food, and, therefore, the modular unit is provided in various embodiments depending on the food to be processed therein, and the types of processing that are desired. The modular unit is constructed and the sections therein are configured such that as the food undergoes processing, it flows through the sections of the modular unit in an orderly manner, which helps to minimize or prevent food safety problems, such as cross contamination.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.