Abstract: The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The technology as disclosed and claimed further includes a method and apparatus for removing a tender meat portion from a poultry item. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and/or an annular blade knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife. The combination as claimed including the annular blade knife implement can remove the tender meat portion for the keel bone and posterior sheath.

Abstract: A method and apparatus for temperature processing a food item. It should be noted that the description provided herein will primarily focus on cooking temperature processing, but cooking is referred to, the process for determining core temperature can also be used for chilling and/or freezing a food item. One implementation of the technology as disclosed and claimed, utilizes a combination of 3D profile scanning camera, mid-range infrared camera, high-resolution encoder-based positioning device, and cook profile settings in order to measure the physical attributes of the product related to the fully cooked state. The system is measuring at least two aspects that determine the temperature change within an object during the cook process and they are geometry and thermodynamic properties.