Abstract: An automated skinning and deboning apparatus for processing poultry thigh portions to remove the skin and bone from the meat portion in a single pass includes a support frame and housing having a feed inlet and a product discharge outlet. The feed inlet includes a guide chute which aligns the thigh portion such that the longitudinally extending bone is disposed parallel to the chosen path of travel. A first pair of conveyors receives the thigh portion and transports it to a skinning station wherein the skin is pulled away from the underlying meat portion via a pinching or trapping action of the skin engaged between a rotating fin and an arcuate surface of a pinch block mounted along the path of travel.

Abstract: A leg part cutter (1) skins and cuts poultry leg parts, in particular thighbones (P), which parts are provided with a bone. A frame (2, 3) and skinning rolls (19) arranged on the frame for skinning the leg part. Knives (24, 25) are arranged on the frame for cutting through the leg part along the bone. A conveyor (4) conveys the leg part past the skinning rolls and after that past the knives.

Abstract: Knives (10, 20) for carving out meat slabs (1), whose cutting edges (14, 24) are ground in such a way that they do not cut into the rib bones (2), or back bones), and at the same time assure cutting as closely as possible to the rib or back bones.

Abstract: A method of de-boning a fowl comprises; making an incision along a leg bone, exposing a leg joint between the leg bone and the rest of the turkey, severing the leg joint; removing two segments of a wing; making an incision along a third segment of the wing; exposing a wing joint between the wing bone of the third segment and the rest of the turkey, severing the wing joint; making an incision along the back of the fowl, separating the flesh of the back from the backbone and ribcage; severing a joint between the thighbone and the rest of the fowl; making an incision along a shoulderbone; removing a ribcage from the rest of the fowl; separating flesh from a breastbone and removing the breastbone; removing a wishbone; making an incision along a thighbone, exposing and severing the thigh joint.

Abstract: The present invention relates to a method of cutting ribs (10), and more specifically, a method of cutting larger ribs (10) to make at least two smaller ribs (14 and 15) of a more manageable size. The larger ribs (10) are cut by removing the brisket portion (12) at a point dorsal to the curvature of the costal cartilages, the rib tail portion (11), and the rib sections (13) from the shoulder end of the ribs (10). Then, after these portions have been removed from the ribs (10), the remaining whole spare rib portion (16) is further sectioned longitudinally to yield at least two shorter spare rib portions (14 and 15).

Abstract: This is a slicing device that is particularly intended for use as a poultry deboning device. The device includes a frame with a support ridge intended to support the medial portion of a poultry half breast. The ridge is preferably comprised of a raised annular ring that is adjustable in relation to a cutting blade that is movably mounted to the frame. Opposite to the support ridge is an item support. This applies force to an item positioned on the support ridge, maintaining its position thereon. The support ridge preferably includes a textured face and is movably mounted to the frame with a spring to bias the face toward the support ridge. The cutting blade is positioned between the support ridge and the item support. An item, such as a poultry breast, can be positioned with the medial, or rib side on the support ridge and secured thereon by the force applied by the item support, while the cutting blade slices through the breast, thereby separating the meat from the bones of the breast.

Abstract: The present invention provides, in the case of separating the hollowed body of a poultry into a lower half body including the thighs and part of the back, and a upper half body including the breast inclusive of the ribs and the remaining part of the back, a first process step in which the cutting of the hollowed body from the roots of the thighs through the tail ends of the ilia while the hollowed body is transferred in a suspended state is allowed without cutting the keel, and a second process step in which the cutting of the sinews and connective tissues in the hipbone side, that means the ripping-off of the thighs, can be performed with high yields. The first process step comprises a conveyer line 20a, a peritoneum cutting part 11, a 90 degree reversing part 12, and a work severing part 13.

Abstract: An apparatus and method for removing a pin bone or pin bones from a fillet of fish. The apparatus of the present invention uses a rotating stack of individual disks that are engaged by a shaft, oscillate axially and are timed to alternately tilt in a rapid fashion so as to effect the action of multiple pairs of tweezers. The pin bone is disposed between a pair of tweezer or two adjacent rotating disks and pulled out of the fillet by the rotating disks. The rotating stack of individual disks operates at different speeds in an operation circle to enhance the operational efficiency.

Abstract: An apparatus for deboning a piece of meat having an elongate bone portion, such as a loin piece provided with a spine portion, comprises an elongate support mounted on a frame for receiving the loin its spine portion being substantially aligned with a longitudinal axis defined by the support, and a plurality of press devices mounted on the frame for maintaining the piece of meat in a predetermined cutting position on the support. A first embodiment makes use of a cutting tool including an elongate shearing knife having a base portion pivotally mounted on the frame and an inwardly arcuate section defining a longitudinally extending cutting edge.

Abstract: A fish head, after being heated and softened, is broken down into its nose cartilage and various residues by being rotated and crushed, after a fish head. The method of processing a fish head also includes the following steps: separating the nose cartilage into an end proboscis part and a rear part; making a paste by removing fats after making comminutions of the cartilage; making a paste by removing the fats after making comminutions of the end proboscis part; making a paste of the aforesaid rear part; making a raw material from which to extract chondroitin sulfate, after removing the fats of the nose cartilage; making a powder from the paste of the end proboscis part; and making a powder from the paste of the rear part.

Abstract: A method for obtaining muscle flesh from beheaded fish by severing muscle flesh from dorsal and/or ventral spokes together with fins and fin holders as well as from ribs or lateral vertebral appendages and a vertebral column. The method uses an apparatus having severing means for severing the muscle flesh from the dorsal and/or ventral spokes which include a first tool and a second tool, each of which is provided with pairs of cutting means. The cutting means of the first tool and the associated bone guides can be controlled in height with respect to the position of their cutting edges and guide edges, respectively, relative to a conveying path. The cutting means of the second tool are constructed as knife blades arranged between the bone guides with the cutting edges pointing towards the conveying path. The knife blades are elastically displaceable away from the conveying path.

Abstract: The present invention is a process or method for cutting and boning a carcass of a fowl to create a meat cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the associated muscles. The resulting meat cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues can be removed from the associated muscles to produce a skinless meat cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a meat cut having less meat. In another alternative embodiment of the present invention, multiple meat cuts are placed in a side-by-side orientation and bonded together using a meat bonding agent to create a linked rack of meat cuts or a standing meat roast.

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: The present invention is a process or method for cutting and boning a turkey to create a turkey rib cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the turkey carcass. The turkey rib cut may be produced with the cutaneous tissues (turkey skin) attached to the associated muscles. The resulting turkey rib cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues (turkey skin) can be removed from the associated muscles to produce a skinless turkey rib cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a turkey rib cut having less meat.

Abstract: There is disclosed a procedure for use in deboning poultry comprising locating the prepared poultry carcass with its wingbones (12) clamped on wingbone rests (13) defining edges which abut the wingbones at their wing joint (11a) ends whereby the wingbones are securely held in fixed positions with the carcass (11) depending therefrom, defining cutting axes between the wingbones and triosseum junctions and cutting on said axes to sever tendons and ligaments.

Abstract: The apparatus comprises a knife (21) with a substantially rectilinear cutting edge (27) and mounted in a knife holder (23, 24), a device with a holder for suspending the part carcass by the spine, and means (1, 4, 5) for establishing a relative movement between the part carcass (2) and the knife (21) in a direction in parallel with the spine (9), the knife holder (23, 24) being adapted to displace the knife (21) in a plane perpendicular to the direction of the spine and preferably to turn the knife about an axis in parallel with the cutting edge (27).

Abstract: A method of making a meat product from a bird, comprises cutting a first boneless breast lobe from the bird and cutting a second boneless breast lobe from the bird. Each of the first and second boneless breast lobes are cut lengthwise into at least two boneless breast portions. A first whole leg and a second whole leg is cut from the bird. The bones are removed from the first and second whole legs and each of the first and second whole legs are cut lengthwise into at least two boneless leg portions, each leg portion containing both thigh meat and drumstick meat. The boneless breast portions and the boneless leg portions are assembled to simulate the appearance of a bird. The method may alternatively include cutting a first boneless breast lobe and a second boneless breast lobe from a bird. A first and second whole leg are cut from the bird.

Abstract: A device for extraction of bones from fish by means of a number of pivotal gripping means which are moving influenced to be driven along a course for controlled pressing of fishbones against a counterstay. Said gripping means are influenced to be guided by a guide in the shape of a channel to co-operate with the counterstay for achieving the desired pressing force between the gripping means and the counterstay.

Abstract: An apparatus and method for removing pin bones from a fillet of fish. The apparatus of the present invention uses a plurality of spring-tempered sheet metal disks that each has a periphery that can be either non-linear or linear. The disks are assembled to form a stack of the disks aligned so that the peripheries form at least one "pinch-point," in which the periphery of two disks contact each other, to grip a pin bone. The stack of the disks is rotated and moved over the fillet. The pill bone is disposed between two adjacent rotating disks. As the gap between the disks closes to the pinch-point, the pin bone becomes wedged and is plucked out of the fillet as the wedged pin bone is pulled by the rotating disks.

Abstract: A partially automated decoring saw having a tubular blade and a table surface partially blocking the saw blade opening and means decreasing the blockage temporarily to allow for passage of an enlarged portion of the core into the saw. A core knocker can also be provided, as can air purge of blade seals to achieve partial self-cleaning.

Abstract: The present invention, in deboning process for a pig thigh in which a pig thigh held by gripping on a transport line is sequentially deboned starting from a hind shank, comprises preliminary processing steps of: gripping the ankle side section of a work by transport/processing means; removing a hip bone, and a sacrum and a caudal vertebrae of the gripped work; and cutting-in for a hind shank and a femur, and the process further comprises the steps of: stripping a meat section around the hind shank after it is processed in the preliminary processing steps; exposing a fibula to detecting the base position of a fibula head as a first sensing step; stripping a meat section around above a joint and cutting an organic tissue exposed by the stripping for separation of leg section muscles; cutting a patelliform bone related section; stripping for the femoral region and detecting the base position of a femur head as a second sensing step; cutting a femur head related section; and separating by cutting the meat section

Abstract: An automatic deboning method and apparatus are provided whereby, in a deboning process comprising the steps of: severing shoulder joints off from an upper half of a poultry carcass; stripping wings together with breast meat; then removing white meat, and thus deboning is completed, a high recovery rate is secured while coping with individuality of a work, such as a size and imbalance between the left and right sides, in an automatic manner, and the apparatus comprises: a main tact transport section 29 and an auxiliary tact transport section 30 wherein the main tact transport section 29 includes a main tact transport 20 and a group of 1.sup.st to 12.sup.th stations.

Abstract: Poultry thighs (13) are placed on carrier trays (22) of a tray conveyor (14) and move on an endless loop conveyor first through a rectilinear loading run (24), then through a curved deboning run (26), and then through a lower return run (25). The curved deboning run extends about the deboning unit (35), which includes a stationary cam drum (36) and a revolving carrier assembly (38) that carries the series of deboning modules (55) about the drum (36). Each deboning module becomes aligned with a carrier tray and is actuated by the cam tracks (81) of the stationary cam drum (36) so as to engage and push the bone of the turkey thigh through the aperture (63) of a stripper disk (61). The stripper disk reciprocates toward the carrier tray during the initial deboning of the thigh and separates from the carrier tray to allow enough space to remove the meat from the apparatus.

Abstract: In a method and an apparatus for automatic removal of at least an inner fillet from slaughtered poultry or a part thereof before the connection between the inner fillets and the carcass is broken, a separation is made in the opening bounded by the clavicle and the breastbone, whereupon the inner fillets are at least partly scraped off from the carcass. In another method of filleting, the canalis triosseus is cut open in the shoulder joint, whereupon at least the inner fillets are pulled free from the carcass with the aid of the humerus. Previously, the connection between the membrane of the inner fillets and the breastbone in the region of the coracoideum is broken. For placing a front half of a slaughtered bird on a carrier, a bird is hung by its legs on a suspension element, whereupon the front half and the back half are separated from one another except for a rear connection. The front half is thereupon placed on the carrier and the rear connection is broken.

Abstract: A method and a device for boning a leg or a part thereof of a slaughtered animal. Prior to the removal of the meat from the leg or the part thereof, an incision is made through a tendon at the position of the condyle of the tibia in the ankle joint. During scraping of meat from the lower leg, the lower leg is retained by a lug which engages in the canalis tendineus. Prior to or during the boning operation, the kneecap of the leg is pressed through an opening of a stop element, following which the kneecap projecting from the opening is removed.

Abstract: Apparatus and methods for removing skin, membranes, bones, cartilage, antennae, legs, shell, beard and/or veins from seafood prior to, during and/or after the seafood is cooked. The apparatus generally having: (a) measuring means for locating bones within the seafood; (b) cutting means for separating the skin, membrane, bone, cartilage, antennae, legs, shell, beard or vein from the seafood; and (c) pinching means for gripping and removing the skin, membrane, bone, cartilage, antennae, legs, shell, beard or vein from the seafood. The apparatus may further comprise such elements as, but not limited to: (d) handle means for holding and manipulating the measuring means, cutting means, or pinching means during use of the apparatus; (e) gripping means for enhancing the ability to securely grip the handle means during use thereof; and/or (f) means for selectively removing the cutting means from the handle means for easy cleaning thereof.

Abstract: A method of cutting a boneless turkey breast into a plurality of individual turkey products which resemble different types of steak products, includes the steps of cutting the breast along a natural seam into a thick portion and a thin portion, removing the silver from the thin portion to create a turkey product which physically resembles and tastes like a sirloin strip steak, cutting off the ends from the thick portion and further cutting the separated ends into cube-shaped pieces suitable for use as kebabs, and cutting the remaining part of the thick portion perpendicular to the grain into about one inch thick pieces to form turkey products which resemble filet mignon, eye steaks or medallions. Pound for pound, the total perceived value of the resulting turkey products is higher than the total perceived value of the original uncut turkey breast.

Abstract: In accordance with this invention, there is provided apparatus for removing pin bones from fish fillets, the apparatus having a rotatable bone pulling cylinder and a puller plate defining a pin bone receiving space between the bone pulling cylinder and puller plate. The bone pulling cylinder has a cylindrical surface which is adapted to snag pin bones extending from a fish fillet disposed adjacent to the bone pulling cylinder and puller plate, and the puller plate has a forward portion profiled to have a radius of curvature which is commensurate with the radius of curvature of the cylindrical surface of the bone pulling cylinder.

Abstract: A device comprising two rollers (1,2) built of ribs (4,9) whereof one roller (2) may rotate inside the other (1) with a rotational speed which is somewhat larger than the rotational speed of the external roller (1), and where there between the ribs (4,9) may pass bones, e.g. fish bones, is suited for removing such (fish) bones from (fish) meat by rolling the device over the piece of meat from which the bones are to be removed.

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: The invention has for its object to obviate the above stated drawbacks and proposes to this end a device which is distinguished in that it is embodied with at least two members for closing and opening respectively toward and away from each other, each of which is provided with a contour cutting edge which in the closed position of the members lie together.

Abstract: A method of cutting a whole chicken carcass into a chicken ribs product includes the steps of removing wings, hind quarters and breast lobes from the carcass to form a stripped carcass containing ribs and tenders. Next, the tenders are cut along the keel bone, the backbone is removed, and the rib cage is split into two sides, leaving the keel bone attached to one of the two sides, and leaving a tender attached to each side. The keel bone is stripped off, thereby creating two chicken rib products, each having ribs, rib meat and a tender thereon. The tenders may also be removed to form two chicken rib products, each having ribs and rib meat thereon.

Abstract: A method for cutting an animal knuckle which has previously had the kneecap and all bones removed to provide meat products having substantially economic value comprises removing substantially all fat from the exterior surface of the knuckle. The principal muscles of the knuckle are located and identified. The knuckle is cut along one or more seams extending through the knuckle and around portions of the principal muscles to remove at least one principal muscle from the remainder of the knuckle. The removed muscle is denuded by removing substantially all cartilage, fat, connective tissue, membrane, and other non-muscle material from each outer surface to provide essentially a solid piece of meat. The denuded muscle is cut into at least two generally solid meat products, each meat product being very low in fat content and of relatively high economic value. Each of the meat products is tenderized prior to being sold to a consumer.

Abstract: The invention relates to a method for filleting the breast piece of slaughtered poultry including at least the sternum and the wishbone defined by both clavicles, wherein the breast piece is supported and the breast flesh is cut loose from the sternum and the wishbone by means of cutting means. Prior to cutting loose the breast flesh, the wishbone is pressed inwardly as seen relative to the breast piece. Further, the invention relates to an apparatus for carrying out the method having a pressure means movable to and fro which in an operative position can engage the wishbone in order to press it inwardly relative to the breast piece.

Abstract: Apparatus for deboning carcasses comprises an overhead rail (1) carrying carcass transport hooks (12) and a drop arm (30) which is pivotally mounted to a bracket (31). A support hook (35) is connected by a link chain (36) to the drop arm (30) and a pneumatic ram (33) pushes the arm (30) downwardly. A transport hook engaging finger (40) is operated by a double acting pneumatic ram (45) to move a transport hook (12). The support hook (35) is attached to part of the carcass suspended on the transport hook (12) and the drop arm (30) is forced down by the ram (33) to apply a separating force as a skeletal part is removed from the carcass.

Abstract: Raw shark cartilage is cleaned of all adhering tissues in organic solutions, ball-milled to fine semi-dry granules, and propelled into a drying chamber to impose sound waves upon the cartilage material so as to produce dehydrated shark cartilage at short exposure time and low temperature.

Abstract: Apparatus (1) for separating meat (2) from ribs (3) of a carcass side (4) comprises a main framework (15). A clamp (37) mounted within the main framework (15) clamps and supports the carcass side (4). A carriage (62) vertically slidable in the main framework (15) carries a cylindrical housing (51) within which a carrier arm (50) is longitudinally slidable. A carcass engaging disc (54) is rotatably carried at the end of the carrier arm (50) and is moved by a ram (57) into engagement between adjacent ribs (3) for rupturing a membrane (8) and urging the meat (2) from the ribs (3). The housing (51) is pivoted about a spindle (82) by a hydraulic ram (85) for moving the carcass engaging disc (54) along the ribs (3).

Abstract: The invention concerns a method and apparatus for preparing for detaching meat from the extremities of a slaughtered animal, particularly the legs of poultry. In this method, the meat is initially at least partially detached from the bone structure at the rear side of the extremity from its proximal end to its distal end to form a cavity and then the meat layer surrounding the bone structure is cut open with an incision made from the outside of the extremity towards the cavity. The partial detachment of meat is performed by a curved spike-shaped element, which is inserted between the muscle meat and bone in the region of the proximal end of the extremity and advanced through the extremity along the rear side of the bone structure up to the distal end. The spike-shaped element subsequently serves as a counter support for a knife, which is guided from outside to cut open the meat layer surrounding the bone structure.

Abstract: The apparatus includes two stations in the processing of an animal head in a meat processing line. The first station is for templing where the station has a cup for receiving the jaw and a spindle to engage the skull. Both the spindle and cup are rotatable and are moved toward each other to engage an animal head on the work surface. The spindle and cup rise to raise the head above the work surface for templing both sides of the head without manually lifting the head. The next station holds the head in a jawbone up position. The head is retained by a cup holding the nose and a pin engaging the skull and pushing the nose into the cup. At this station, a power assisted chisel is provided to chisel the meat away from the skull. In addition, a bar engages the lower jaw and, when chiseling is complete, the bar is raised to separate the jaw. The jaw and remaining skull move further along the processing line for separation of the meat and further processing.

Abstract: The subject apparatus includes three implements which complement each other in the removal of skin portions, abdominal lining portions and bone portions from a fish steak. One implement is tongs having a plurality of tips which are pressed into the steak, surrounding the central bone portions, allowing their removal by pressing the tips toward each other to grasp and then remove those portions. A second implement is a blade on a handle. The blade is essentially perpendicular to the handle, sharp on both edges and its broad surfaces are perpendicular to the long axis of the handle. The blade is passed between the flesh portions of the steak and the skin portion and the abdominal cavity lining portion (if any) to separate and allow removal of those portions. A third implement is a tweezers specially adapted to grasping the ends of bones which extend through the steak perpendicular to its broad, flat surfaces and to grasping and removing the free skin and lining portions.

Abstract: The present invention is a process or method for cutting and boning a pork loin which includes back ribs and a semispinalis muscle adjacent the back ribs. The method involves separating the semispinalis muscle into a first portion and a second portion. The first portion remains adjacent the back ribs and the second portion is boneless. The resulting back rib cut contains a larger percentage of meat and is easier to consume.

Abstract: The invention relates to a device for removing fish bones from hist meat, or quills from killed poultry, comprising a cylinder provided with gripping means shaped as holes, a counter pressure element for achieving a squeezing function between the counter pressure element and the cylinder. The cylinder is mounted axially on the driving shaft for driving the cylinder. The cylinder is uncovered, i.e., it is not contained in any apparatus housing. The counter pressure element is designed with a lip, bearing against the rotatably driven element 22, at least by means of an edge. The invention further relates to a cylinder for a device of the above described type, which is provided with a plurality of recesses running across its envelope surface, substantially in its longitudinal direction. The recesses have at least one sharp edge formed along the joining line between the envelope surface and the inner surface of the recess. The invention also relates to a device incorporating the improved cylinder.

Abstract: The invention relates to a method and a device for boning carcass portions of an animal for slaughter. Said carcass portions are in particular abdominal sections on part of the inner surface of which lies a row of more or less encapsulated ribs forming the bone parts which are to be removed. When the method is performed, each abdominal section is held in place and supported, each abdominal section being passed along a number of processing units. According to the invention, the ribs are weakened locally between the ends, and then bent over at a subsequent processing unit so that they break at the location of the weakened areas. By this method, it is possible to remove by machine at least one of the two rib parts formed in this manner.

Abstract: This invention provides an apparatus for deboning animal extremities, such as poultry wings. The apparatus comprises means for transporting the extremity; means for cutting the bones of said extremity in a direction transverse to their longitudinal axes; and means for removing bones from said extremity in the direction of said axes. The bones may be separated from the meat by retaining the meat while pulling or pushing the cut bones therefrom. For deboning poultry wings, the apparatus preferably comprises two cutting discs or blades that cut the wing on either side of the joint to allow the joint to be disposed and the remainder deboned by removing the bones therefrom.

Abstract: A variable-offset, poultry deboning system having a conveyor fitted with variable-offset, poultry support arms that bend toward the sides of the conveyor and create a two-sided, poultry deboning-conveyor. The support arms are installed so that successive arms turn toward opposite sides of the conveyor. Poultry support fittings, including, but certainly not limited to, deboning cones and half-pads are mounted on the top of each support arm. Support arms that bend toward the same side of the conveyor are fitted alternately with deboning cones and half-pads. However, in one alternative configuration, all support arms are fitted with deboning cones, while in another alternative configuration, all support arms are fitted with deboning half-pads. Additionally, in still other alternative configurations, products-conveyors may be mounted above the conveyor bed or on each side of the conveyor bed.

Abstract: The present invention is a process or method for preparing a pork meat morsel from a pork brisket bone portion having a hard bone, a forward end, and a rearward end. The process involves removing the hard bone from the brisket bone portion. The brisket bone portion is cut laterally with respect to the forward end to create pork meat morsels. The pork meat morsels are inexpensive, easy to prepare and easy to consume. As a result, previously undesirable, lower priced breast bone portions are converted into "finger food" for which there is a higher demand by consumers.

Abstract: A method and device for deboning leg pieces of slaughtered animals such as turkeys, cattle, sheep, pigs other poultry and livestock, said method comprising the following steps:fixedly holding the leg piece at a bone end thereof,spatially orienting the holder and the leg piece fixedly held therein to obtain a suitable position for,exerting a force on the meat piece or portion thereof for removing the meat or meat portion in lengthwise direction of the leg piece, whereas said device for fixedly holding a meat piece comprises a carrier, which carrier carries a sleeve part enclosing the end portion of the leg piece, and wherein pressure means are arranged in the sleeve part for clamping the end portion of the meat piece, in order to position the leg piece in any desired position during processing steps of said method.

Abstract: Frozen roundfish, such as codlike white fish, salmon or trout, having a substantially straight shape is longitudinally split centrally of the fish so that the main portion of the vertebral column is removed, and each of the frozen fish halves are subsequently cleaned and searched for impurities, following which the still frozen fish pieces are portion-packed and freeze-stored. With the view of positioning the fish during the splitting it may be frozen in a faceted shape or with raised fins. When the whole, frozen fish body has been positioned with its vertical plane of symmetry in a well-known position, the fish may be securely held by means of fixing means (59) having a part (68) consisting of a fluidum absorbing and flexible material that may be locked in abutment on the exterior of the frozen fish and freeze firmly thereto. The grip of the fixing means in the fish is so strong that it will not be broken by the splitting of the fish.

Abstract: An apparatus and method for removing the bone from a piece of meat (21) including a bone severing assembly (27) and a bone removal assembly (34). A piece of meat having an elongated bone (22) with enlarged bone end portions (23, 24) is placed in loading or retaining trough (28) with one enlarged end (24) extending through an alignment aperture (29). Cutting blade cylinders (56, 57) drive cutting blades (51, 52) which sever enlarged end (24) from the bone. The piece of meat with a severed end (21a) is then placed in second loading or retaining trough (36), where collet assembly (72) is brought into snug engagement around the bone (22). Exposed enlarged bone end (23) is gripped by jaws (93, 94). Extractor cylinder (107) retracts jaws (93, 94), pulling the bone (22) through the collet assembly (72) to remove the meat over the severed end (33) of the bone to leave a meat fillet (21b).

Abstract: An apparatus and method for a meat deboning machine are disclosed of the type which includes a drive motor with a motor shaft, an auger for conveying meat and bone material product, and a motor coupling for coupling the auger to the drive motor shaft. A housing surrounds the auger which includes a feed can having an inlet into which the product is fed to an entry end of the auger, and a sieve screen through which the meat passes radially to separate from the bone material. The auger includes two sections consisting of a feed auger and a compression auger which have a continuous taper and flights when coupled together as a single auger. The flights have an increased depth, to receive more product with reduced cavitation and pressure. The inlet of the feed can feeds only a single entry flight of the auger so that product does not back up into the feed opening. The root of the auger has a taper of about 9.degree.