Abstract: A cell (100) for making an anisotropic-structured product from a protein starting material, the cell (100) comprising an inner member (110) and an outer member (120) arranged concentrically along a longitudinal axis (180) to define together a chamber (150) for holding the starting material, wherein the inner member (110) and the outer member (120) are rotatable relative each other about the longitudinal axis (180) for providing the shear force to the starting material and wherein both the inner member (110) and the outer member (120) further define for the cell an inner longitudinal surface (114) and an outer longitudinal surface (124) facing away the chamber (150) such that a normal of each longitudinal surface is transverse to the longitudinal axis (180) characterized in that both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface (114) and the outer longitudinal surface (124) with the ambient to heat the chamber (150).

Abstract: A method and apparatus for processing a wing of a poultry carcass while the wing is attached to the poultry carcass that is suspended by the legs is provided. In an exemplary aspect, the method includes the step of cutting the wing in the upper wing adjacent to the elbow joint, and the step of moving the midwing in relation to the upper wing for separating the bones of the midwing and the upper wing, whereafter the midwing is cut loose from the upper wing while the latter remains attached to the poultry carcass. The step of cutting the wing in the upper wing adjacent to the elbow joint is executed to cut through the ligament that provides a connection between the midwing and upper wing.

Abstract: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The carcass part includes wing-joints, coracoids, a wishbone embodied with two legs that merge into each other at an acute angle, a keelbone, a membrane and/or ligament that connects at least to the wishbone and the keel-bone, and naturally present meat including inner and outer fillets. The device includes apparatus for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the apparatus for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The device includes device for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the device for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The device includes means for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the means for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: A method and apparatus for processing a wing of a poultry carcass while the wing is attached to the poultry carcass that is suspended by the legs is provided. In an exemplary aspect, the method includes the step of cutting the wing in the upper wing adjacent to the elbow joint, and the step of moving the midwing in relation to the upper wing for separating the bones of the midwing and the upper wing, whereafter the midwing is cut loose from the upper wing while the latter remains attached to the poultry carcass. The step of cutting the wing in the upper wing adjacent to the elbow joint is executed to cut through the ligament that provides a connection between the midwing and upper wing.

Abstract: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The carcass part includes wing-joints, coracoids, a wishbone embodied with two legs that merge into each other at an acute angle, a keelbone, a membrane and/or ligament that connects at least to the wishbone and the keel-bone, and naturally present meat including inner and outer fillets. The device includes means for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the means for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: When the stomach, intestines, and other viscera have been pulled from the visceral cavity of a bird traveling in series with other birds on a suspended conveyor line, the gullet holds the viscera in a position suspended outside of the bird where it can be inspected by a health official. The gullet cutter 20 is moved downwardly by its cam roller following the sloped cam track 15 until its tube 1 and rod 2 reach into the visceral cavity of a bird. The rod 2 that is inserted into the visceral cavity and its hook-shaped protrusion 5 are rotated by gear wheels 8, 21, 22 to create a scissors-cutting effect between the protrusion 5 and its notch 4 to cut the gullet. During cutting, the bird is urged by a rotatable bracket 10 into a desired position so that the gullet of the bird is urged into the hook-shaped protrusion, effecting an accurate cut of the gullet by the protrusion.