Oscar Mayer Foods Corporation

Kraft Foods, Inc.

Oscar Mayer Foods Crporation

Gary R Skaar

Larry C Gundlach

Dennis G Flisram

Terry L Holmes

Timothy T Watson

Jay I Gust

Norman C Abler

James E Anderson

Donald E Lucke

James A Rattmann

Gerald R Popenhagen

Kenneth J Mepham

Paul H Bernthal

Dave F O'Brien

Dean F Schwarz

William N Barron, Iii

Robert B Glennon

Paul F Gould

Greg C Wicke

William Paulos

Kurt F Fischer

Apparatus device and method improved slicing of large food sticks, loaves and the like are provided. A slicing blade which may have a top flat surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product being sliced, which forces are in a direction generally opposite to the direction through which the food products are fed through a slicing apparatus. The slicing blade includes a bottom primary bevel surface and typically steep primary angle for imparting angularly directed forces on the food products being sliced so as to throw the slices at a generally corresponding deposit angle. The invention is particularly important in improving handling of large luncheon meat sticks including non-frozen, high water content and reduced fat content luncheon meat sticks. Fast feed rates can be practiced without experiencing jamming, yields are increased, slice quality is made more consistent and repeatable, slicing line utilization is enhanced, and sanitary conditions are more easily maintained.

Close tolerance food slicing apparatus, blade and method

Apparatus, device and method for improved slicing of large food sticks, loaves and the like are provided. A slicing blade which has a top flat surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product being sliced, which forces are in a direction generally opposite to the direction through which the food products are fed through a slicing apparatus. The slicing blade includes a bottom primary bevel land width surface and an advantageous primary angle for imparting improved stack and slice uniformity and for controlling package overfill. The slicing blade also exhibits a long slicing blade surface which follows an Archimedean spiral. The invention is particularly important in improving handling of large luncheon meat sticks, especially non-frozen, high water content and reduced fat content luncheon meat sticks. Fast feed rates can be practiced without experiencing jamming, yields are increased, slice and stack quality and sizing are made more consistent and repeatable, slicing line utilization is enhanced, and sanitary conditions are more easily maintained.

Food slicing apparatus, blade and method

An assembly and method are disclosed for separating the muscle tissue of meat from sinew. A plurality of elongate pins which are spaced from each other in a direction perpendicular to the longitudinal axes of the pins pierce the meat from which the sinew is to be removed to restrain the sinew against movement, and a compressive force is imparted to the muscle tissue by a compression assembly while the sinew is being restrained against movement. The force which is imparted to the muscle tissue separates the muscle tissue from the sinew and causes the muscle tissue to move away from the restrained sinew and through the spaces between the pins. With the assembly and method of the invention it is possible to remove significant and substantial portions of the sinew from the meat being processed, and to reduce the fat in the muscle tissue to as little as less than 1-11/2 wt %.

Desinewing of boneless trim

An apparatus and method for honing, sharpening or grinding a curved peripheral cutting surface of a slicer blade are provided. Included is the use of one of a set of interchangeable cams that generally follows the curved shape of the blade cutting surface, whether same has a constant radius or varying radii. In order to minimize downtime and sanitation operations, the honing is accomplished off-line of the slicer equipment. Preferably, the slicer blade remains perfectly flat during honing, and the movement of one or more honing or grinding wheels is closely controlled so as to provide honed or ground cutting edges which are of substantially uniform width throughout their respective peripheries. Honing is accomplished in accordance with objectively measured sharpness standards by which superior sharpness levels are attained.

Method and apparatus for off-line honing of slicer blades

Charges of solid coolant are automatically inserted into a fresh animal carcass or a portion of an animal carcass by the use of an inserting tool. The solid coolant charge is contained within a compartment of the tool which also includes a flat spear blade. When the blade forms a slit in a selected muscle area, the solid coolant charge is positively, rapidly and consistently positioned within the pocket that had just been opened by the spear blade. The insertion tool and process are especially well-adapted for use in reducing the development of pale, soft and exudative meat, while accomplishing this in a manner that is rapid and minimizes variations from carcass to carcass.

Solid coolant inserter

Method and apparatus for improved slicing of large food sticks, loafs and the like are provided. A slicing blade having a flat top surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product being sliced, which forces are in a direction generally opposite to the direction through which the food products are fed through a slicing apparatus. The slicing apparatus includes an orifice assembly or other arrangement for imparting generally laterally directed forces on the food products being sliced. The invention is particularly important in improving handling of the butt ends of those products. Fast feed rates can be practiced without experiencing jamming, yields are increased, slicing line utilization is enhanced, and sanitary conditions are more easily maintained.

Yield improving food slicing method and slicing apparatus

A forced air defrost tunnel apparatus and method are provided for accomplishing carefully controlled defrosting of large quantities of bulk frozen food, such as pork, beef, lamb, chicken and turkey in whole muscle form, as well as bacon bellies and fish. The principle support for and shape of the defrost tunnel is provided by a stack or train of stacks of frozen proteinaceous food boxes or bundles that alternate with support spacer racks. An air containment device, preferably consisting primarily of a tarp, is closely secured over the stack or train of stacks. A supply of high pressure air at a temperature greater than that of the frozen food is forced through the defrost tunnel and flows through passageways within the support spacer racks.

Apparatus and method for defrosting frozen proteinaceous food blocks

An objective measurement of the relative sharpness of a slicing blade is made in accordance with the apparatus and method of this invention by making a test cut in a test specimen in a controlled manner in a sharpness tester device which records the peak force required to cut a standard test specimen 44.

Measurement of cutting edge sharpness

Yield improving continuous food slicing method and apparatus

An apparatus for macerating meat-type products includes a pair of counterrotating shafts, each of which contains a one-piece arbor having an integral assembly of alternating radially projecting and axially extending teeth members and spacer members. A plurality of open channels are defined by the spacer members disposed between adjacent radially projecting teeth members. Each of the teeth members has a peripheral outer edge which penetrates the products passing through the counterrotating arbors in the axial plane.

Apparatus for macerating meat

Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at least a portion of the carcass, such as the ham portion of a hog, is slit in order to form a pocket therewithin. In the preferred embodiment, the pocket is formed generally between the primary hind leg muscles of a hog and generally along its femur. Then, a quantity of solid carbon dioxide is inserted into the pocket area formed by the slit, preferably while the carcass is within a meat cooler environment. During the relatively short time that the solid carbon dioxide is fully sublimed, the temperature within the inside and throughout the area treated is reduced. This procedure is accomplished rapidly enough so that the onset of pale, soft and exudative characteristics is substantially prevented.

Growing community of inventors

Marshall, WI, United States of America

Gary R Skaar