Abstract: A method and apparatus for removing viscera from poultry carcasses during processing is described comprising a frame which has a tilting means mounted thereon to tilt the carcasses so that the viscera hang sufficiently away from the carcasses to allow them to be mechanically grasped. A grasping means is mounted on the frame for grasping the viscera after the carcasses are tilted, and a pulling means is mounted on the frame for pulling the grasped viscera from the carcasses. In a preferred embodiment of the invention, the tilting means comprises at least one guide bar, disposed in such a manner that as the carcasses move along on the shackle line, they strike the guide bar and are tilted. The grasping means of the preferred embodiment of the invention comprise a pair of side-by-side, spaced apart rails, the distance between which progressively decreases along their length to the point that viscera may be substantially grasped between the rails.

Abstract: A method of producing fresh meat is disclosed, in which substantial moisture loss during production is effectively reduced. The method comprises the steps of applying liquid to the surface of a carcass; subjecting the carcass to a supercold environment for a period of time short enough to substantially prevent freezing of the outermost layers of the flesh of the carcass, but long enough to allow for formation of an ice layer around the carcass. Once the ice layer is formed, the carcass is passed into refrigeration chamber for further cooling. The carcass is kept in the refrigeration chamber for a period of time long enough to lower the temperature of the flesh to a point where substantial deterioration of the flesh is prevented, but short enough to prevent freezing of the flesh.