Geo. A. Hormel & Company

Douglas D Hahn

Daniel L Franklin

Arthur J Goembel

Kenneth I Granle

Dennis E Epley

The invention is a process for processing and treating the meat, and preferably, the muscles of swine, the muscles having water contained in themselves. The muscles are placed in a container 11 having an inner cavity. A vacuum is created by means of a plurality of vacuum pumps 19, 20 and 22. The vacuum being sufficient to lower, in the interior cavity, the temperature at which water boils so that water in the meat boils. The meat is agitated by tumbling in the container 11. The vapor inside of the cavity is exhausted and both cooling and massaging of the meat pieces are by means of the vacuum created.

Vacuum chilling for processing meat

A marking device for marking animals, such as hogs, prior to slaughter includes a handle having a housing at one end which is provided with a plurality of hollow needles arranged to define identification numbers. A pump on the housing causes ink to be dispensed through the needles as the needles penetrate the animal's skin so that the identification numbers are formed in the subcutaneous fat layer of the animal.

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Austin, MN, United States of America

Douglas D Hahn