(under the class definition) Method or apparatus used in the production of meat products consisting of a comminuted meat encased in a flexible wrapper.
SEE OR SEARCH THIS CLASS, SUBCLASS:
21, for a method or apparatus including shirring a sausage casing.
186, for stick-like supports for linked sausages used during smoke flavoring processes.
SEE OR SEARCH CLASS
53, Package Making, appropriate subclasses for the packaging of meat products such as sausages and hot dogs and
255+, for inserting and guiding material into a container. 99, Foods and Beverages: Apparatus,
441, for apparatus for molding skinless sausage. Class 99, provides for sausage making apparatus which includes an edible perfecting operation, e.g., cooking, canning, smoking the casing, mixing with a diverse edible, etc.
100, Presses, appropriate subclasses for presses not elsewhere provided for, and especially
1, for binder applying methods and apparatus not otherwise provided for.
425, Plastic Article or Earthenware Shaping or Treating: Apparatus,
461+, for extrusion devices which produce sausages or sausage-shaped articles.
426, Food or Edible Material: Processes, Compositions, and Products,
105, for sausages, per se. Class 426 provides for methods of sausage stuffing, linking, delinking, encasing or casing removal when combined with an edible perfecting operation, e.g., cooking, canning, smoking the casing, mixing with a diverse edible, etc.
