Method of making and packaging pet food

Abstract

Abstract THE METHOD OF PREPARING AND PACKAGING AN ALL-MEAT, SO-CALLED "CHUNK STYLE" PET FOOD INVOLVING THE MAINTENANCE OF THE MEAT AT LOW TEMPERATURES, BELOW APPROXIMATELY 36*F., THROUGHOUT FORMING OF THE MEAT INTO CHUNKS AND CANNING OR PACKAGING OF THE CHUNKS, COOKING OF THE MEAT BEING DEFERRED UNTIL AFTER PACKAGING. THE METHOD INCLUDES THE STEPS OF GRINDING FROZEN RAW ANIMAL MEAT TO REDUCE THE PARTICLE SIZE OF THE MEAT, COMPACTING THE GROUND MEAT PARTICLES UNDER A MODERATE PRESSURE AND FORMING THE COMPACTED PARTICLES INTO CHUNKS WHILE MAINTAINING THE TEMPERATURE OF THE MEAT BELOW 36*F., APPLYING A LUBRICANT TO THE CHUNKS, PACKING THE CHUNKS INTO CANS AND HEATING THE CANS AT A TEMPERATURE OF 245-250*F. TO COOK THE CHUNKS AND COAGULATE THE PROTEIN THEREIN TO PRODUCE A BINDING EFFECT. THE RESULTING PRODUCT IS IN THE FORM OF DISTINCT UNITARY CHUNKS HAVING A PLEASING APPEARANCE AND BEING OF SUBSTANTIALLY UNIFORM COMPOSITION AND QUALITY THE CHUNKS RETAINING THEIR INTEGRITY AND SHAPE AT NORMAL AND HEATED TEMPERATURES.

Inventors

• 👤 Ronald J Flier

Bibliographic Details