| abstract |
Method for shaping a comminuted meat product which involves stuffing the comminuted meat into a casing which is closed at one end to less than the capacity of the casing, thereafter applying a shaping pressure about the stuffed meat to shape the periphery of the stuffed meat and force excess meat toward the open end of the casing, closing the open end of the casing tightly against the thus formed mass, and thereafter heating the meat within the casing to cause coagulation of the meat product by means of protein denaturation. |