In order to achieve that portions are visually appealing, i.e., centered, with uniform slice distance in a longitudinal direction and also not differing too much in a transverse direction and in particular not resting on a sealing edge of a trough, the corresponding actual arrangement of a portion is determined directly in a packaging machine by means of a camera and, if deviation from a target arrangement is too great, production parameters are changed in an upstream portion production unit, in particular a portioning belt and/or a cutting unit of a slicing machine, and/or an upstream portion delivery unit and/or an upstream package delivery unit.

An apparatus and method for positioning products (1) on supports (2), wherein the supports (2) are moved by means of magnetic shuttles (4) of a planar motor conveyor (3) between a plurality of operating stations, and wherein, at an unloading station (16), each product is fed with an auxiliary conveyor (35) above a gliding plane (5) of the planar motor conveyor (3), and is unloaded onto a support (2) which is supported by a magnetic shuttle (4), while the magnetic shuttle (4) moves below the auxiliary conveyor (35).

A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

A molded plastic tray is provided according to the invention adapted to display meat or other perishable thawed food patty products in a disc configuration, and designed to withstand movement of the patties during shipping and display. The tray is designed to hold the meat products in a flat disc configuration while being loaded, wrapped, shipped and displayed on one side edge. The tray is designed to provide structural rigidity that resists warping and breakage, thus enabling the loaded and sealed tray to be handled, shipped, and displayed with minimal leakage or breakage. In some embodiments the tray includes features that facilitate de-nesting of a stack of empty trays, and is adapted to facilitate movement of the wrapped package on a moving conveyor line. The tray is easy to manufacture and provides a lightweight and cost effective packaging product. Preferably the tray has a generally rectangular shape (with rounded corners) that provides for consistent wrapping strength and can be handled on standard processing equipment.

A food article loading system including a shuttle conveyor mounted for reciprocal movement having a first paddle belt for receiving food articles, and upper and lower drives engaging the upper and lower passes of the first paddle belt; a loading head having a second paddle belt for receiving the food articles from the first paddle belt lower pass; a slide gate for receiving groupings of food articles from the loading head; and a control for independently actuating the upper and lower drives to operate at selected speeds, to cause rotation of the first belt and the shuttle conveyor to reciprocate longitudinally to receive and retain a first predetermined number of the food articles, deposit a second predetermined number of the elongate food articles onto the second belt at a selected frequency, and selectively open the slide gate to allow groupings of food articles to fall into receptacles.

A method is used for preserving dlmetmyoglobin enzyme in meat and poultry. The method comprises the steps of: packing a master bag containing the meat or poultry; flushing the master bag with a non-oxygen gas to reduce a residual oxygen level within the master bag to 1% or less; sealing the master bag; and storing the master bag at a temperature between 28? and 42? F. The master bag comprises: a material exhibiting gas permeability for oxygen of less than 10 mL/m.sup.2/24 hours at 23? C.; and a self-activated oxygen scavenger material in an atmosphere of greater than 70% relative humidity. An oxygen absorption rate of the self-activated oxygen scavenger material is calculated by a first order oxygen absorption using Arrhenius equation, so as to achieve a zero oxygen storage atmosphere within 24 hours after sealing, and being able to function at a temperature range between 28? and 40? F.

The invention relates to a conveyor device (10) for conveying food products on a plurality of parallel conveyor tracks and for formatting the food products in a specific product format, especially for conveying and formatting stacks or interleaved units made of a plurality of slices of cheese or meat products. It is proposed that the conveyor device (10) fills a product gap on one of the conveyor tracks incoming on the input side with a food product so that on the output side all parallel conveyor tracks are supplied with the food products. The invention also includes a corresponding method.

Processor tray for displaying tubular meat products in an arcuate configuration, and designed to help guide the packer to mold and place curved meat products in the tray. The filled tray is wrapped in film, and the configuration of the filled tray maintains the film taut to avoid leakage. The tray includes a rectangular upper shaped cavity, and a plurality of curved recessed pockets extend below the upper cavity to define a lower cavity. The tray is designed to provide structural rigidity that resists warping and breakage, thus enabling the overwrapped tray to be handled, shipped, and displayed with minimal leakage or breakage. In some embodiments the tray includes features that facilitate de-nesting of a stack of empty trays, and is adapted to facilitate movement of the wrapped package on a moving conveyor line. The tray is easy to manufacture and provides a lightweight and cost effective packaging product. Preferably the tray has a rectangular shape that provides for consistent wrapping strength and can be handled on standard processing equipment.

A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning on the uncooked protein pieces; a packaging machine that receives uncooked protein pieces, optionally coated with flour and/or seasoning, and retains the optionally coated, uncooked protein pieces in pouches; a batter applicator that deposits a batter made from flour containing gluten directly into the cooking pouches; the packaging machine programmed to vacuum seal the cooking pouches, thereby coating the uncooked protein pieces with the batter in the cooking pouches to make batter-coated uncooked protein pieces; and a heating unit programmed to completely cook the batter-coated protein pieces in the pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

An apparatus for formation of products comprising an edible material and an interleaver, the apparatus including a drum with mold cavities, each with a bottom and a sidewall, in which the edible material is formed. The apparatus including an interleaver storage having one or more interleavers, and a transportation means configured to transport the one or more interleavers from the interleaver storage to a circumference of the drum where the edible material is placed on the interleaver. The bottom and/or the sidewall is made from a porous material and pressurized gas is forced through the porous material to eject the edible material from the mold cavities. After ejection, the products are stacked such that one interleaver is between two edible materials.