The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

A pressing device for pressing meat products, in particular frozen and/or partly frozen meat products, preferably fresh meat products and/or bacon, comprises a pressing chamber which extends along a longitudinal axis and into which a product to be pressed can be inserted, wherein the pressing chamber comprises at least one counter-element and at least one contact element, which is movable in the direction of the counter-element, that cooperate such that the product inserted into the pressing chamber can be compressed between the at least one counter-element and the at least one contact element; and wherein the pressing device comprises at least one servomotor that is configured to move the at least one contact element.

In a method of pressing and processing meat products, in particular frozen and/or partly frozen meat products, preferably fresh meat products and/or bacon, the products are inserted into a pressing chamber of a pressing device and are pressed in the pressing chamber by at least one displaceable contact element, with the contact element being moved by means of a servomotor.

An apparatus, system and method are provided for flattening and searing a food product wherein a searing and flattening roller is heated to a temperature of at least 600 F. and the heated searing and flattening roller is used to sear an upper surface of the food product and produce a flatter thickness profile of the food product by contacting and applying a pressing force to the upper surface of the food product. Alternatively, the roller can be a flattening and steam ejection roller which flattens the food product and sterilizes the upper surface of the product.

A meat dewatering assembly (10) includes a support frame (12), a twin screw dewatering unit (14), a drive assembly (16) coupled with the unit (14), and a perforated housing (60). The unit (14) has a pair of tapered, non-parallel, intermeshed, helically flighted screws (52, 54) presenting nip clearances (59) between the fighting (55). The drive assembly (16) serves to counter-rotate the screws (52, 54). In use, emulsified meat is passed into the housing (60) during counter-rotation of the screws (52, 54), in order to compress the meat within the clearances (59) and thereby express water from the meat. Adjustment collars (38) permit selective size alteration of the nip clearances (59).

A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.

A food processing apparatus for processing food products includes a press, a control unit and an first analyzing device. The press presses the food products with specific pressing parameters. The control unit is connected to an output side of the press and sets the pressing parameters. The first analyzing device scans the food products before pressing and generates corresponding first analysis parameters of the food products which reflect product properties of the examined food product. The control unit is connected on an input side of the first analyzing device and records the first analysis parameters and sets the pressing parameters as a function of the first analysis parameters.

The present invention is related to a method for the manufacture of a product that imitates properties of meat, poultry, fish, seafood, dairy products such as cheese or yoghurt, or products derived therefrom, comprising the step of dosing and depositing a first and optionally a second material onto a surface, preferably in a cavity (19), of a product carrier (16), preferably a mold, wherein at least one said first material and second material comprises a protein, preferably a vegetable protein, insect protein, cell protein including single cell protein, such as of yeast, bacteria, microalgae, fungi, fermented products, mold and the like, or a mixture of different proteins, wherein the protein content in the dry raw materials is 35 to 90%, preferably greater than 50% and is particularly preferably in the range from 60% to 90%.

A method of pressing a plurality of food pieces into a block of compressed food is provided. The method includes transporting a plurality of pieces of food to a plenum, the plenum with a movable piston and compression chamber. Upon the movement of a first portion of the food pieces into the plenum, moving a closure to a first position that prevents further movement of pieces of food from the scale to the plenum, then moving the piston against the pieces of food toward the compression chamber. The closure and piston are withdrawn from the extended positions and additional food is moved into the plenum, and again moving the closure and the piston, the piston toward and into the compression chamber. After all pieces of food have been urged toward the compression chamber, removing the compressed food from the compression chamber.

A lidded collapsible tub receives meat, and includes a hole in the lid through which a hand-driven tenderizer may repeatedly strike the meat during manual operation, using a piston-like action while the chef holds a rod. Because the container is sealed and walled, there is no splatter. The rod is also hinged, to promote efficient storage after cleaning.