Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: Apparatus for recovering meat from the head of a slaughtered animal. A jaw support clamps and supports the head by clamping the jaw. Cheek pullers having clamps engage with and hold the cheeks of the animal head in the vicinity of the mouth. A drive arrangement has a lateral drive for moving the cheek pullers outwardly away from each other and has a posterior drive for moving the cheek pullers in the posterior direction so as to pull tissues from both the jaw and the skull. A jaw separation means comprises a snout ring to be fitted to the snout of the skull and a drive moves the snout ring so as to move the skull relative to the jaw with an at least partially arcuate path of movement so as to continue to open the mouth wider as or after the cheek meat is removed from the animal head.

Abstract: A process and apparatus for the removal of ribs (15) from a carcass section (10) which contains a spine portion (11) and a number of ribs (15), comprises grasping a section of tissues (14) in the vicinity of the ventral extremities (17) of the ribs (15), pulling the grasped section of tissues (14) in a direction (A) transverse to the ribs and away from the ventral extremities (17) so that end regions (19) of the ribs (15) near the ventral extremities (17) are exposed, and restraining the exposed end regions (19) and further separating tissues attached to the ribs (15) so as to progressively expose the ribs along a major proportion of their lengths. Tissue attachments between the grasped section of tissues (41) and the ribs (15) at the ventral extremities (17) of the ribs where initial exposure of the ribs (15) is desired are first weakened by forming a cut (23) between the cartilage (18) attached at the ventral extremity (17) of each rib (15) and the respective ventral extremity (17) of the rib.

Abstract: An oesophagus seal for sealing the oesophagus in a slaughtered animal comprises a plug (10) for insertion into the oesophagus (40) and a retainer in the form of a clamp (20) which internally engages and clamps to tissues of the oesophagus (40) to resist disengagement of the plug. The plug (10) has an outer peripheral clamp surface (13) and the clamp (20) is in the form of a clamp ring (21) which clamps the internal mucosa (41) of the oesophagus (40) between the clamp ring (21) and the outside clamp surface (13). The plug (10) has a reduced diameter neck (15) and a conical ramped outer surface (16) leading to the clamp surface. The clamp ring (21) is initially located beyond the neck (15) and is advanceable so that tissues (41) surrounding and projecting into the neck portion (15), e.g.

Abstract: Evaluation of carcass, or carcass portions, by object image definition processing comprising the steps of: recording a first image of a background taken from a viewing point; positioning the carcass or carcass portion in the background; recording a second image taken from the viewing point of the background with the carcass or carcass portion positioned therein; and analyzing the first and second images to differentiate the carcass or carcass portion image from the background image for providing a defined image of the carcass or carcass portion, thus resolving the location and/or profile of the carcass or carcass portion positioned in the background. The differentiation includes the subtraction of the first or second image from the other, preferably for each color component respectively, so as to provide a number of component difference images which are then recombined to provide an absolute difference image.

Abstract: Obtaining an early indication of the quality of meat such as defective meat comprising the steps of taking a sample of muscle tissue, disrupting and incubating the sample in order to activate and progress the conversion of glycogen to lactic acid so that the conversion proceeds at a rapid rate by comparison to normal conversion rate in muscle tissue processed and stored normally in meat processing operations and providing an indication of the pH to determine if in range that indicates the meat is defective. A sampling tool (111) usable to sample a muscle tissue having a conical tool head (112) with a leading point (121) to aid insertion into an animal and rearwardly facing cutting edge (123) that takes a sample of tissue when the tool is being withdrawn. A sample removing means (127) having a front convex surface (128) able to force the sample out of a concave base (120) of the tool head (112).

Abstract: A fat depth measuring apparatus and method for use in measuring in an animal the depth of a fat layer between hide and muscle. An ultrasonic generator generates ultrasonic pulses and an ultrasonic echo detector generates echo signals indicative of ultrasonic pulses received by the detector after reflection from boundaries or discontinuities within the tissues of the animal. Variable gain amplifier amplifies the echo signals and produces detector signals. Gain control means varies the gain of the amplifier to increase the probability of having exactly two detector signals identifiable as arising from echoes from a hide/fat boundary and a fat/muscle boundary. A fat depth determining means receives the detector signals and if they exceed primary threshold levels identifies the two required detector signals so as to thereby enable determination of the depth of the fat layer. If more than three detector signals have levels exceeding 60% of the threshold level, the depth determination is considered invalid.

Abstract: Apparatus for opening a carcass hide preparatory to removal of the hide (20) from the carcass (26). The apparatus includes a clearing blade (11) with a leading cutting edge (16) which is inserted between the hide (20) and subcutaneous tissues (21) and is advanced along the carcass (26) to separate the hide (20). An opening blade (31) trails behind the clearing blade (11) and creates an opening cut along the hide. The hide edges (22, 23) peel up and outwardly and can be clamped. A drive arrangement (50) includes a mounting (51) for the clearing blade (11) and the opening blade (30) and drive means (52) to advance the mounting (51) along a track (56) located adjacent to the carcass (26). Rump lifting means (65) elevates the carcass rump to the desired height for starting the hide opening at the cleared opening (61) at the anus.

Abstract: A process of eviscerating an inverted animal carcass (10) inclined at 35.degree. to 40.degree. includes pushing the viscera (30) comprising both the thoracic viscera (31) and abdominal viscera (32) in a direction (B) from the cranial end (11) of the carcass (10) towards the caudal end (12) so as to pass between the hind legs (13) and fall from the carcass. Connecting tissues including the aorta (35) and external iliac arteries (36) are partially severed prior to pushing the viscera from the carcass so that the viscera detaches completely from the carcass after being pushed between the hind legs (13). The diaphragm (25) may be pierced at its periphery so that the force of the pushing operation causes the diaphragm to tear around its peripheral edges from the walls of the thoracic cavity. The pubic symphysis (60) is split before the pushing operation whereby the viscera (30) can pass both above and below and through the split in the pubic symphysis (60).

Abstract: An apparatus for automatically processing an animal carcass (8). Suspension means (122, 123) suspends the carcass (8) in an inverted position with the spine inclined upwardly towards the neck (11) with the spine located beneath the carcass (8) and so that the diaphragm (119) is approximately vertical. A cutting assembly, (130) moves into the abdominal cavity adjacent to the diaphragm (119), and a cutting means (28) cuts the diaphragm (119) around the periphery. A brisket shearing means (21) cuts the brisket (20) with a shearing action along the brisket (20) from the abdomen and towards the neck end of the brisket (20). The reaction member (188) is pivotally movable relative to the brisket (20) about a rear end to generally follow the contours of the brisket (20).

Abstract: A head washing apparatus has a head support (20) which supports the animal head (15) so that the muzzle is directed upwardly. A plurality of nozzles (16, 17) direct water under pressure in a plurality of directions onto the animal head (15) so that water is directed into upwardly opening orifices (18). Head turning means (30) turns the head support (20) in increments relative to the nozzles (16, 17) so that water is directed onto the head (15) and into the orifices (18) by the nozzles while the head is in different orientations relative to the nozzles (16, 17). Conveyor means (24) conveys the head support (20) to and from the head washing station. The nozzles (16, 17) are mounted by a carriage (50) which tracks the movement of the head (15).

Abstract: A boning process and apparatus for separating meat and bone, particularly ribs, in an animal carcass. The spine (12) is restrained relative to the ribs (16) and which are moved in an arc (A) so as to dislocate the joints (17) and to sever connective tissue. This exposes the ribs (16) at the dislocated joints (17) and the exposed ends (16a) are moved along a line (B or C) to progressively extend the exposed portions (16a) so as to separate a major part of each rib (16) from tissues (20) remaining attached to the spine (12). Cuts (21, 22) are formed in the tissues adjacent to the spine (12) and adjacent to the joint (17) to assist in exposing the ribs (16).