Abstract: This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.

Abstract: Spiny pads are centrifugally propelled in a spiralling-outward pathway by means of a plurality of fingers that swing around a cylindrical chamber from a concentric shaft. The interior surface of the chamber is partially lined with spine shearers such as a rasp, so that the pads scrape against the rasp and thereby are despined. Spine pieces leave the chamber through small perforations in the chamber wall.

Abstract: A method for preparing a pig's head for mechanical boning including making a transverse cut in the snout from the underside of the head so that the transverse cut separates the greater part of the rostral bone from the greater part of the jaw-bone, and apparatus for carrying out the method which includes a support structure for upside down placing thereon of the pig's head for preparing and cutting a member movable toward the support structure in direction inclining relative to the support structure and adapted for making a transverse cut in the snout from the underside of the head.

Abstract: In a method for mechanically gaining flesh from poultry bodies and an apparatus for carrying out this method, a series of tools are employed that are arranged along a conveyor (1) which has supporting elements (4) for supporting poultry bodies (58). These tools are formed with the aim of achieving a high quality end product at a high yield that is appealing to the eye. The processing of the poultry bodies (58), which are conveyed and securely held by the supporting elements (4), is performed sequentially using controllable scraping elements, stop elements, scraping blades, knives and strippers which loosen the connection between the skeleton (69) and the fillet flesh in a specific order.

Abstract: A method of making a food product from a wing of a bird comprising a middle section having a tip section attached to one end and a drumette section attached to the other end comprises cutting the wing to separate the middle section from the drumette section. The middle section is then cut along a line extending generally parallel to the middle section axis and spaced from the joint shared by the middle section and the drumette by a predetermined distance to remove the joint from the middle section. The tip section is then bent with respect to the middle section to expose at least a portion of both of the middle section bones proximate to the joint of the middle section and the tip section. A score line may be used to facilitate exposure of the two bones.

Abstract: An apparatus for obtaining nutritive substances by extraction from bones and meat adhering thereon has a receptacle (2) for receiving bones and an extracting liquid, preferably water. In the receptacle at least one stirring element (7) is provided and the receptacle (2) is tiltable with a horizontal shaft (3) so that is content can be discharged onto a coarse sieve (15) positioned within a trough (14) for separating the bones and the coarse components from the liquid and the fine components. Below the coarse sieve (15) is a gutter which leads to a rotating sieve (23) the sieve openings of which are smaller than those of the coarse sieve (15). At least one stripper engages the rotating sieve (23) and below the rotating sieve (23) there is a collecting container (30) for the liquid, a discharge conduit (34) extending from this container. This results in a space-consuming construction and permits a fractional separation of the useful components of the bones and the meat adhering thereto.

Abstract: One known type of machine in use for separating meat from feed material containing sinew-like material and bone particles includes a foraminous cylinder or sleevelike screen in which a conveying auger rotates. Such feed material is introduced into the infeed end of the cylinder/auger combination. The auger conveys the feed material toward the discharge end of the combination. During conveyance, meat is separated by exuding through the foramina. Compacted residue formed primarily of bone particles and sinew-like material discharges through a restricted orifice provided by a valve located at the discharge end of the cylinder/auger combination. Heretofore, the foramina in the screen were arranged in circumferential rows separated from each other by circumferential bands free of foramina. According to the present invention, novel foraminous cylinders or screens are provided in which the foraminous areas do not include circumferential bands which are free of foramina.

Abstract: The method of producing mincemeat in accordance with the invention by comminution of meat of slaughtered animals is characterized in that immediately after each other pieces of meat from freshly slaughtered and dismembered animals are comminuted, prior to the onset of rigor mortis, in a suitable device such as a bowl cutter and are shock chilled by the addition of a refrigerant until a meat temperature of between -1.6.degree. C. and -10.degree. C., more particularly -8.degree. C., is reached, and further comminution is performed until the desired granule size is reached. Preferably the granulated meat is immediately deep frozen. The product is then placed in portions in packages, the air therein being replaced by a gas if desired, before the packages are sealed. The mincemeat is as a result completely fresh, almost completely free of bacteria and maintains its natural coloration for long periods of time.

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).

Abstract: A novel composite belt for an desinewing apparatus that uses a belt in combination with a perforated drum. The three layer composite has a monofilament woven polyester carcass between layers of USDA food approved urethane strengthened by adding 10% by weight of ultra high molecular weight polyethylene. The life expectancy of the invention is expected to double that of currently available belts used in such machinery.

Abstract: A bone-cutting meat recovery unit having a platform tilted off horizontal with an elongated channel formed in its upper surface and a vertically extending powered band saw running through the platform immediately adjacent the channel at an angle thereto of approximately 30.degree., and a powered continuous drive chain revolvably mounted directly above the channel and having teeth to engage racks of bones placed with their spinal columns extending longitudinally within the channel and drive the same past the powered band saw.

Abstract: A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper surface along a first cut line extending generally parallel to the axis of the bone to remove a first side portion of the thigh cut. The first cut line is spaced from a first side of a bone by a first predetermined distance. A second cut is made generally perpendicular to the upper surface along a second cut line extending generally parallel to the axis of the bone to remove a second side portion of the thigh cut. The second cut line is spaced from a second side of the bone by a second predetermined distance such that the remaining portion of the thigh cut is generally in the form of a parallelogram in cross-section.

Abstract: A method for mechanically detaching the meat from the bodies of slaughtered poultry in the form of fillets is performed with a starting product in the shape of a so called "front-half", i.e. a body portion obtained by a cross-section made obliquely through the poultry body. From this body portion the pelvis has been severed together with the legs, and by a further step the wings have been severed. The treatment in individual processing steps, the performance of which is limited to very narrowly restricted working areas by means of tools which can thus be adapted without compromise to the anatomically conditioned circumstances. Moreover, the sequence of the processing steps is selected such that the increasing destabilization of the poultry body is controlled with each processing step so that the respective subsequent working steps are influenced in a minimum manner possible. The result is a high yield in fillet meat of excellent quality.

Abstract: A machine is designed for trussing-up flesh and/or skin over a bone or a bone stump.The machine comprises an axially aligned set of a pusher device (11), a holder device (9) and movable jaws forming a cone (44).The machine is adapted for the industrial preparation of ready-to-cook chicken wings.

Abstract: A method of making a food product from the thigh of a bird comprises cutting the thigh along a first cut line extending generally parallel to the axis of the thigh and generally perpendicular to upper and lower surfaces of the thigh to remove a first side portion of thigh meat. The thigh is also cut along a second cut line extending generally parallel to the axis and generally perpendicular to the upper and lower surfaces to remove a side portion of thigh meat. The first and second cut lines are spaced from the bone by first and second predetermined distances. The first and second side portions of thigh meat are cut into a plurality of elongated strips, each strip having a predetermined width. In the preferred embodiment, the thigh meat is marinated either before or after being cut into the elongated strips.

Abstract: The present invention comprises a method of separating a turkey carcass into a white meat portion and a dark meat hind saddle portion and processing the dark meat prior to rigor mortis. A live turkey is slaughtered, defeathered, eviscerated, and halved into the breast and hind saddle portions. The warm dark meat hind saddle portion is immediately conveyed to a deboning room where the warm dark meat muscle portion is removed, reduced in size and chilled within a short period of time.

Abstract: An improved loin puller (10) for trimming the back fat (34) from a loin (32) which is attached to a carcass half (30) by using an automated system having a variable width and depth of cut. A frame (12) is provided to support the individual components of the improved loin puller (10) a selected distance above a support surface (38). A conveyor belt (50) is provided for conveying the carcass half (30) toward a cutting blade (76). Loin engagement chains (56) are provided for pulling the loin (32) and associated back fat (34) toward and across the cutting blade (76). The cutting blade (76) is provided for separating the loin (32) from the back fat (34). A cutting depth adjuster (20) is provided for selectively controlling the depth of cut. A cutting width adjustor (22) is provided for selectively varying the width of the cut without substantially varying the depth of the cut.

Abstract: A method of making a food product from a wing of a bird is disclosed. The wing includes a middle section, a tip section connected to one end of the middle section, and an end section attached to the other end of the middle section. The food product is produced by cutting the bird wing in order to separate the middle section from the tip and end sections. The separated middle section is cut along a first cut line to remove the first knuckle from the separated middle section. The separated middle section is also cut along a second cut line to remove the second knuckle from the separated middle section. When the food product is cooked, the meat shrinks inwardly to expose end portions of bones within the middle section. The present invention also encompasses the food product which results from the process of the present invention.

Abstract: A method for deboning halves of slaughtered animals such as pork, lamb or beef halves wherein the animal is halved beforehand along the central longitudinal plane through the spine, wherein the half is set down onto a supporting surface anda) fixedly holding the spine in straightened position,b) arranging a cut at a predetermined first angle through the spine ends of the ribs according to a line parallel to the spine,c) rotating the group of ribs with adhering meat and the straightened spine relative to each other,d) and arranging at least one subsequent cut along the spine at the same or in each case another angle in order to remove the spine.

Abstract: An improved motor coupling and bearing housing are disclosed for a meat deboning machine and the like wherein the motor coupling includes an axially fixed coupling between a drive motor shaft and an auger which accommodates axial movement during thermal expansion to reduce bearing and other parts failure, and allow the drive motor to operate at its magnetic center. A thrust bearing operates between the coupling and is pre-loaded by a biasing force exerted between the coupling and the drive motor shaft which also loads the coupling as it floats over the drive motor shaft. A twist lock connection is made between the coupling and the auger which allows for quick assembly and disassembly while maintaining a good drive connection. An idler housing in conjunction with the motor coupling accommodates thermal expansion of the auger clearance in the motor coupling accommodates small amounts of angular misalignment without placing large forces on the bearings.

Abstract: Process and device for boning carcass belly pieces in which the belly piece is clamped by the part free from ribs along a line running essentially parallel to the line joining the inner ends of the ribs to each other, and the part of the belly piece containing the innermost parts of the ribs is supported, so that this part forms an internal angle of approximately 90.degree. with the other part of the belly piece containing no ribs, while the belly piece is moved along in a direction parallel to the said other part thereof and essentially at right angles to the said connecting line, and is guided through under a device which comprises a plurality of bars which, while the belly piece is being passed through the device, exert a force or blow on the meat in between the ribs so that the meat of the unsupported part of the belly piece is bent downwardly and the ribs protrude freely upwardly.

Abstract: A method for obtaining leg meat from poultry drumsticks and an apparatus for performing the method are described. Deriving from an apparatus by which, following the performance of an encircling cut in the region of the distal condyle (41) and the consequent severing of the tendons, skins and ligaments of the drumstick bone (44) under retention of the leg meat is pulled by means of a strip-off diaphraghm, an apparatus is described by which a pair of gripping elements (17 and 18) are provided, which can be brought into a position for gripping around the drumstick bone (44) and each of which is respectively provided with a recess (20) in this embracing region, which can be aligned laterally displaced with regard to the position of the drumstick bone (44), and by which apparatus a severing device (16) is integrated with the gripping elements (17 and 18), the cutting mechanism of which is effective immediately next to the recess (20).

Abstract: A device for separating bony material, such as a rib, from a meat piece, for example a half belly piece, comprising a frame (1), wherein the meat piece is fixed,at least one carrier (2) supported by the frame,an elongate element (3) formed into a loop, a portion of which is arranged movably in the carrier, anddrive means (23) connected to the carrier (2) for setting the element (3) into movement relative to the carrier, such that said loop-shaped elongate element can be arranged around a rib by placing it from one end thereof into the meat piece and moving it along the rib, whereas simultaneously a tensile force perpendicularly onto the rib is exerted, whereupon the rib piece can be separated from the meat and membranes and owing to the loop-shaped element as much meat as possible will remain behind in the meat piece.

Abstract: There is disclosed an apparatus and a method for the mechanical removal of whole-tissue meat from the region of the vertebrae of an animal carcass including a support for support at least a part of the carcass. A cutting mechanism makes a longitudinal cut in the meat along the line of the vertical dorsal protrusions of the vertebrae. There is also provided a substantially rigid clearing mechanism having a substantially fixed shape and causing relative movement between the support and the clearing mechanisms such that the clearing mechanism is able to move longitudinally along at least part of the carcass to force the meat away from the vertical and lateral protrusions of the vertebrae and, if present, at least part of the length of the ribs extending from the vertebrae.

Abstract: To provide a deboning apparatus which can treat a " "-shaped boned dark meat composed of upper leg dark meat portion and lower leg dark meat portion, so as to decompose the dark meat into meat and bone.

Abstract: A poultry leg boning apparatus for removing meat from the upper and lower leg bones of a poultry leg. The apparatus includes a first, cutting machine for cutting open the meat of the poultry leg alone one side of the upper and lower leg bones, and a second, tendon cutting machine for removing the lower leg bone from the poultry leg. Also disclosed are methods for cutting open the meat of the poultry leg along one side of the upper and lower leg bones, and removing the meat from the lower leg bone.

Abstract: A method and device for performing an accurate cutting operation near the knee joint of a leg of a slaughtered animal, in particular a bird, the device comprising mechanical means, such as conveying elements and guides, for handling the leg, and cutting means, such as rotary or stationary knives for performing the cutting operation, e.g. for making an incision prior to scraping off meat of a bone or for cutting through the leg. With the device, the desired cutting accuracy is obtained by using mechanical positioning means which operate on the kneecap of the leg, which is preferably bended in the knee joint in its natural bending direction by bending means. The positioning means may comprise one or more supporting elements with a stop edge, which can be moved along the thigh of the leg to against the kneecap.

Abstract: Parts of animals and edible fowl, such as poultry thighs (26) are deboned by loading the parts onto a series of carrier trays (55), with the thigh bones (27) extending transversely to the direction of movement of the carrier trays (55) along a processing path (43). Compound pusher assemblies (52) each engage one end of the thigh bones (27) and urge the thigh bones (27) longitudinally through apertures (64) formed in stripper discs (63) positioned adjacent the rear edges (57) of the carrier trays (55). As the thigh bones (27) pass through the apertures (64), the thigh bones (27) are engaged by stripper edges (66), which scrape the thigh meat (31) from the thigh bones (27) as the thigh bones (27) are progressively urged through the apertures (64) of the stripper discs (63).

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.

Abstract: The present invention is a process and an apparatus for efficiently separating fine bones from fish flakes wherein fish flakes are dispersed after dehydration or dehydrated after dispersion, and separated using a sieve with a plate with slits formed thereon.

Abstract: In accordance with this invention a method of preparing a leg cut of meat for cooking and serving from which all bones except the shank bone have been removed but wherein the cut retains its general shape of an unboned leg of meat is provided. A generally longitudinal cut is made along the inside surface of the leg into the location of the femur from the top round thereof to the bottom round thereof, as viewed when the leg is hung from a meat hook. Next, a cut is made into the joint between the shank and the femur and the flesh is opened to expose the upper round of the femur. The upper round is engaged with a meat hook. Downward pressure is applied on the femur with the meat hook while a cut is made through the joint. The femur is peeled out of the leg with the meat hook and the bone is removed. The meat cut can then be secured together by tieing or wrapping to hold it in substantially the same shape it had prior to boning.

Abstract: A device for removing an elongated bone from a piece of meat comprising means for conveying the piece of meat in succession through; one or more processing stations where the meat is scraped away from the bone, at right angles to the lengthwise direction of the bone, until a certain part of the bone surface is exposed, apart from a narrow connection between the meat and the bone, while the meat removed is guided away from the bone; a processing station where the above-mentioned narrow connection is broken. In a first processing station a separation may be made along the length of the bone through the meat up to the bone. Preferably a second and a third processing station each comprise two first helical rollers provided with ribs with opposite pitch and rotating in opposite directions to each other, the helical rollers being disposed parallel to and on either side of the path of the bone.

Abstract: The tibula, fibia and femur of a whole poultry leg are removed by making a lengthwise cut along the inside of the leg, along the rear of the tibula and femur, then making a lateral cut part way through the knee joint, then supporting the thigh and bending the knee joint to expose the end of the femur, then plunging a cup-type knife over the exposed end of the femur and through the knee joint, to sever the ligaments in the joint and separate the exposed end of the femur from the thigh flesh, then moving the knife laterally of the femur axis to withdraw the femur through the lengthwise cut in the thigh, and then removing the tibula and fibia through the lengthwise cut in the drumstick. An apparatus for automatically performing a portion of the method is also disclosed.

Abstract: A method and an apparatus for detaching the meat from poultry bodies in the form of fillets have the object to also gain the meat which lies on the ribs in the region of the back when processing "front-halves". This is done by scraping blades which, to this end, are controlled by the contour of the skeleton and which are designed with a hollow shape and have a cutting edge directed counter to the advancing direction of the skeleton.

Abstract: A meat deboning sieve (A) is disclosed which includes a plurality of sieve plates (10, 10') stacked together in a sieve assembly (15). Radial grooves (B) in the sieve plates are machined along a radial center line of the assembly to define radially aligned slots (D,D') in sieve (A) when stacked and compressed together in a unitized construction. A bonding agent (62) bonds mating surfaces (64) together to eliminate any voids and accumulation of bacteria. A hardness coating (48) reduces friction reducing the temperature of the meat product and energy consumed.

Abstract: The deboner (30) carries a plurality of deboning modules (31) in a closed path through a series of processing stations. Each module includes a rotary bone holder (50) which supports one end of a poultry part (106) and a stripper assembly (51) that is moved toward and away from the bone holder. Stripper blades (65, 66) engage the poultry part (106) as the stripper assembly is moved away from the bone holder to strip the meat (107) from the bone (105). As the blades (65, 66) strip the meat from the bone, the rotary bone holder is rotated by its sprocket (83) engaging sprocket turning protrusions (93).

Abstract: Apparatus for removing meat from the drumsticks of poultry, such as turkeys and chickens, utilizes aligned, tandem cylinders, the first of which urges the second along a guided path, the second carrying a centering cone pusher thereon for receiving the meat end of the drumstick axially thereinto. Transversely moving gates engage the drumstick about the hock knuckle end and the centering cone, upon moving forward under the force exerted by the first cylinder against the second cylinder, pushes the hock knuckle end through and past the closed gates. This places extreme tension on the tendons between the gates and where they are attached to the hock knuckle, causing the tendons to break while the meat is formed into a gatered mass in and adjacent the centering cone. The gates are withdrawn and the second cylinder is activated, causing a rod to project axially through the meat mass and against the meat end of the bone, urging the bone through a guide passageway and normally expelling it from the apparatus.

Abstract: The present invention provides an animal carcass injection system that is particularly suitable for injecting carbon dioxide between muscle and bone within an animal carcass to balloon the muscle away from the bone. Such ballooning aids in boning the animal carcass. In accordance with the present invention, a hollow needle is provided having a pointed distal end to puncture the animal carcass and at least one, but preferably four, circumferentially spaced apertures to allow the pressurized gas to escape from the needle upon blockage of the pointed distal end. The aperture(s) act to prevent possible injury arising from an accidental escape of pressurized gas from the pointed distal end of the needle near or against operators of the injection system. The use of four apertures act to more efficiently distribute gas within the animal carcass upon injection of the pressurized gas.

Abstract: An apparatus is provided for removing meat and other soft tissue from bones by pumping a separating material over the surfaces of the bones under a desired separating pressure. The pressure exerted on the surfaces of the bones by the separating material combined with the movement of the separating material across the bone surfaces tears away any soft tissue attached to the bones. The apparatus includes a separator housing, a series of screen openings formed in the separator housing and an arrangement for injecting a suitable separating material into the housing. The separating material and any removed soft tissue exit the housing through the screen openings while the bones are preferably conveyed to an outlet end of the separator housing where they are removed without interfering with the flow separating material out of the separator housing through the screen openings.

Abstract: In a fish processing machine consisting of fish body feeder, decapitator, belly filleting and viscera removing device, and dark-colored flesh removing device, the fish body feeder is designed to transport the fish body supplied in lying position by feeding onto the tray while aligning the back-belly direction uniformly, and the dark-colored flesh removing device is intended to separate the ordinary flesh and dark-colored flesh of the fish body efficiently to remove the dark-colored flesh.

Abstract: The deboner carries a plurality of modules in a closed path through a series of processing stations. Each module includes a rotary bone holder that supports one end of a poultry bone and a stripper assembly that is moved toward and away from the bone holder. The stripper blades engage the poultry part and stretch the meat, skin, etc., holding it taut while the thigh is moved through a cutting station. The stripper assembly is then moved away from the bone holder and then upwardly again to engage the bone and to strip the meat from the bone. As the blades strip the meat from the bone, the rotary bone holder is rotated by its sprocket engaging the sprocket turning protrusions.

Abstract: A method for processing cattle hooves (38), for use as a dog chew includes the steps of cleaning (42) the hoof, removing (44) a thin portion of the bottom (24) of the hoof to minimize removal of the hoof pad (26). This is accomplished by positioning a bandsaw blade (48) adjacent a backing plate (54). The bottom of the hoof is placed against the backing plate and the hoof is moved into the bandsaw blade. This results in a relatively thin layer of the bottom of the hoof being removed, generally equal to the thickness of the bandsaw blade itself. The top (6) of the hoof is removed (62) as well and then the hoof is passed through a number of steps for finished processing, including the following steps: pre-wash (64), first boiling (66), first rinsing (68), second boiling (70), second rinsing (72) and drying (74). A finished tumbling step (74) is used to smooth over sharp edges and to remove any thin, brittle edges (30 ) of the hooves for safety.

Abstract: A fish processing unit for longitudinally quartering a fish during a single pass through the unit. A fish is laid on its side and longitudinally oriented in alignment with the direction of travel of a conveyor belt. The conveyor belt passes over the top surface of a front table assembly, then into a fish quartering assembly, and then on to the top surface of a rear table assembly. Within the interior of the fish quartering assembly are mounted a plurality of circular blades that are driven by hydraulic motors. Two of the circular blades are vertically oriented in the same plane with one spaced above the other a predetermined height H1. Two other pairs of horizontally oriented circular blades have their inner edges aligned with each other and they are positioned to the respective sides of the vertically oriented circular blades. What starts out as a whole fish exits the fish quartering assembly in four quarter pieces and a throw portion that includes the backbone of the fish.

Abstract: A new device and method for preparing bony fish for safe consumption by human beings is presented. The device comprises an endless belt which transports a fillet underneath a series of closely spaced vertical circular slicer blades. A small distance is maintained between the bottom of the slicer blades and the upper surface of the continuous belt so that the fillet is sliced into very small portions but the fillet is not severed completely. Once the fillet has been thus sliced, it may be fried for a period of time. The frying of the fillet, with the flesh of the fish and the bones sliced into very small portions, disintegrates any remaining bones so that the finished product is completely edible for human beings.