| 摘要 |
A method of portioning meat which utilizes a press in which a piece of meat is shaped and a final form is imparted to the portion by stamping. In one embodiment the excess meat around a shaped portion is cut away by the stamping. In another, the piece of meat following the pressing is cut into strips. In both cases, the press ram is brought to a given spacing from the bottom press member to ensure that the pieces of meat will be pressed to the same thickness in succeeding press cycles.
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