A food processing attachment for a food processing device includes a rotational adapter configured to be selectively coupled with a drive system of the food processing device. A food holder is coupled to the rotational adapter and having a base, wherein the food holder is selectively rotated by the rotational adapter. A central spear extends perpendicularly from a center of the base. A plurality of radial flanges extend perpendicularly from the base, wherein each radial flange of the plurality of flanges is discontinuous with the other radial flanges, wherein the central spear and the plurality of radial flanges are adapted to secure a food item in a processing space and in communication with the rotational adapter. A blade is coupled to an operable carriage and is adapted to selectively engage the food item within the processing space to remove at least a portion of the food item.

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.

A food processing attachment for a food processing device includes a rotational adapter configured to be selectively coupled with a drive system of the food processing device. A food holder is coupled to the rotational adapter and having a base, wherein the food holder is selectively rotated by the rotational adapter. A central spear extends perpendicularly from a center of the base. A plurality of radial flanges extend perpendicularly from the base, wherein each radial flange of the plurality of flanges is discontinuous with the other radial flanges, wherein the central spear and the plurality of radial flanges are adapted to secure a food item in a processing space and in communication with the rotational adapter. A blade is coupled to an operable carriage and is adapted to selectively engage the food item within the processing space to remove at least a portion of the food item.

A method to identify a desired portion of a food block to be pressed is provided. The method includes preparing an image of a food block, the food block provided within a system that is adapted to cut the food block into a size that is desired for sale, and in some embodiments for cutting into multiple smaller salable pieces. A rectangle is identified for cutting a block of meat within a projection of the food block within the image, wherein the rectangle includes a possible front end cut, a possible right side cut, a possible left side cut, and a possible rear side cut. Various adjustments to the positioning and the size of the rectangle are considered based upon one or more identifiable aspects of the food block from the image, and establishing a final cutting geometry with a final front end cut, final right side cut, final left side cut, and final rear side cut.

To slice meat loafs (100) with cross sections that vary across their longitudinal extension into accurately weighted slices (101), it is known to bring the loaf (100) into a defined shape with a uniform cross section across its length inside a forming tube (2) by means of pressing before it is sliced.

According to the invention, the pressing is performed in the longitudinal direction (L, 10) and the transversal direction (Q, 11) in a predefined order and in particular in multiple pressing steps (+Q, +L), which also comprise relieving strokes (Q, L) for the purpose of reducing the force exertion for pressing, on the one hand, and, on the other, for keeping the tissue structure of the loaf (100) intact.

A method of estimating weight of food objects, includes training an artificial neural network software module, and using the trained artificial neural network software module to provide a weight correlated data estimate for said food object based on a three-dimensional image of the food object.

A cutting machine comprising one or more form tubes that are divided in two in the longitudinal direction into a front form tube section and a rear form tube sectionat least across a portion of its circumference, so that the two form sections can be moved from a pressing position in which they are aligned with each other into a loading position in which they are not aligned with each other, and in the loading position the rear form tube section can be loaded with a new meat strand while the rest of the previous meat strand is still being cut into slices and moved in the front form tube section. The blade may be disposed to simultaneously cut slices from a plurality of form tubes and may be disposed for motion in the longitudinal direction as well as a direction transverse to the longitudinal direction.

A cutting machine for cutting up pre-compressed meat strands into slices and a method for slicing pre-compressed meat strands, wherein the blade is moved forward in the feed direction to a limited extent after the blade has completely cut off a slice, and is either subsequently or simultaneously moved backward in the transversal direction. In this way, the forward movement of the meat strand to cut off the next slice can be started earlier.

A cutting machine for cutting up meat strands whose cross section varies over a longitudinal extension into weight precise slices as fast as possible, and a method for slicing such meat strands. Two or more strands may be received adjacent to each other in a respective form tube and pushed against a separately adjustable stop plate, which is assigned to each form tube, independently from each other by a controlled longitudinal press plunger. The strands may be compressed in the longitudinal direction and a cross section of the form tubes may be reduced in a first transversal direction jointly and in a second transversal direction independently from each other. Thus, the respective meat strand may be transversally compressed to a constant cross section for slicing.

The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat.