Kraft Foods Global Brands LLC

Kraft Foods Group Brands LLC

Kraft Foods Holdings, Inc.

Kraft Foods, Inc.

Daniel Brent Wilke

Paul Gerard Morin

Michele Reeve

Donald E Lucke

Jennifer L Tomey

Amy Lynn Nehls

Timothy Dale Schnell

Andrew A Palmer

Ralph H Bethke

Bonnie M Hinze

Michelle L Reeve

Donald Edward Lucke

Domini T Malcom

Randall J Glynn

Michele L Reeve

Timothy D Schnell

Paul G Morin

Curtis M Amundson

A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.

Bacon products and methods of making same

A method for continuously controlling the flow rate of a meat input stream for making a meat product is disclosed. A flow rate algorithm is provided that depends upon pump speed (RPM) for control of the flow rate. A correction factor provides further control of the system and is dependant upon loss in weight data when meat is not being added. When meat is being added and a new target flow rate is desired, a modified correction factor is calculated based upon a previous error factor and a new initial pump speed based on the new target flow rate. The modified correction factor is used to obtain an adjusted pump speed. The RPM of the pump motor is used as the main control of the flow rate, and the loss in weight data fine tunes this RPM parameter for finer control to better achieve a target flow rate.

Method for controlling ground meat flow rates

A system and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which the input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stable protein matrix and eliminate the need for a curing stage for protein extraction.

Method and apparatus for accelerating formation of functional meat mixtures

A system and method for making processed meat products without the need for a vacuum system is disclosed. Meats and other meat product constituents are forced into a mixer having rotating elements for directing the constituents through a housing. The system limits the amount of air that is in contact with the constituents while resident within the housing, and provides high shear force to reduce the necessary mixing time.

Apparatus for vacuum-less meat processing

A system and method for reducing protein exudate on meat product. The system utilizes input hoppers and eliminates standing time for the meats. The elimination of a standing time for curing or protein extraction eliminates the ability for visible surface protein exudate to form.

Method for reducing protein exudate on meat product

A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Method of making processed meat products

An apparatus for preparing reduced-fat meat by injecting dry solids such as phosphate powder into a flow of meat supply, includes a passageway for passing the meat therethrough, a ram chamber having a feed ram such that the feed ram is capable of being positioned in any one of a feed position and a fill position, the ram chamber having a particulate opening for entry of dry solids into the ram chamber, and a feed port providing a path for the feeding of the dry solids into the passageway. A control gate is placed generally along the passageway wherein it is capable of opening and closing the feed port. A control assembly is used for controlling the positional movement of the feed ram and the control gate such that the dry solids enter into the ram chamber through the particulate opening as the feed ram travels toward its fill position when the control gate is closed, and such that the control assembly directs the feed ram toward the feed port, blocking the particulate opening, and directs the control gate to the open position, thereby opening the feed port such that the dry solids are injected into the flow of meat supply through the feed port as the feed ram travels toward the feed position.

Method and apparatus for injecting dry solids particulates into a flow

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Waunakee, WI, United States of America

Daniel Brent Wilke