Importance

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Abstract

A method for encasing a meat product and removing air particles therefrom by forcing a plastic meat emulsion through a stuffing horn having an exit end with an elongated casing slidably mounted in close spaced relationship on the horn so that the meat emulsion extruded through the exit end of the horn will fill the elongated casing adjacent the exit end. The space between the exit end of the horn and the casing is subjected to a negative pressure so that air in that space is removed, and so that air in the meat emulsion extruded through the exit end will be removed. A machine for encasing meat products comprising a frame, a pump means on the frame for pumping meat emulsion under pressure, and a hollow elongated stuffing horn connected to the pump means so that meat emulsion under pressure can flow into the stuffing horn. The stuffing horn has an exit end, and is adapted to telescopically receive an elongated casing on its outer surface with the casing being adapted to be filled with meat emulsion extruded from the exit end of the stuffing horn. A vacuum means adapted to be connected to the space between the casing and the outer surface of the stuffing horn is provided to remove air from between the exit end of the horn and the casing and to remove air from meat emulsion extruded from the exit end of the horn into the casing.

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First Claim