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Abstract

A meat emulsification system for producing meat products with optimum emulsification stability. The emulsification system includes a perforated plate and a rotary multibladed cutter disposed adjacent an upstream side thereof which is operable for breaking the meat into a fine emulsion and raising the temperature thereof as it is directed through the perforated plate. Meat to be emulsified is fed to the emulsifying mill by a positive displacement pump which creates a positive pressure at the inlet of the mill and which can be varied in order to control the through put of the mill, and thus, the temperature rise of the product discharged from the mill for achieving optimum emulsification stability in the processed product. The emulsification system permits the use of a perforated plate with smaller sized apertures and a rotary cutter with greater numbers of blade carrying arms than heretofore possible for producing a finer and more cohesive emulsion, while yet permitting relatively precise control of the temperature rise during emulsification. The mill further includes a two part housing which may be readily opened in order to permit cleaning and servicing of the internal components of the mill.

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First Claim