Abstract: The invention relates to an apparatus for deboning a leg of slaughtered poultry comprising upper leg and lower leg, with a device to stretch the leg, a stripping diaphragm and a hollow tube movable to and fro for pushing the leg through the diaphragm and receiving the upper leg or lower leg up to the knee joint while engaging between the bone and the meat of said respective leg part. The hollow tube is at its frontal edge provided with a projecting part which can engage over the knee-cap of the knee joint. Thus, it is prevented that the knee-cap together with the meat is torn off the bone. Preferably the projecting part is an arcuate extension of the cylindrical wall of the hollow tube.

Abstract: The invention relates to a method for deboning a leg of slaughtered poultry. The leg is firstly stretched and next, starting from a forward end of the leg, the meat is stripped from the leg towards the rearward end of the leg. An apparatus for carrying out said method comprises means for stretching the leg, a stripping diaphragm and driving means for moving the leg through the diaphragm.

Abstract: The invention relates to a device for making at least one cut in a meat piece with an articulated bone assembly, including at least two elongate bone pieces which are mutually connected in substantially rigid manner in a connecting zone and which extend from the connecting zone end initially enclose an angle, wherein the device includes: a support means for supporting the meat piece; a cutting assembly for making at least one cut in the meat piece; a positioning assembly for positioning the meat piece relative to the cutting assembly, wherein the positioning assembly comprise a positioning element which is insertable in the angle area between the mutually joined bone pieces and which is adapted to be urged relative to the meat piece into the angle in the connecting zone.

Abstract: Previously eviscerated poultry carcasses are moved in series along a conveyor (17), mounted upon a series of modules (22). As the poultry carcasses are moved along their processing path and are mounted on their modules (22), the carcasses are automatically engaged by a clamp tool (48) that clamps the poultry carcasses against their modules (22) in tight locking engagement to hold the poultry carcasses on their modules (22). A series of meat removal stations (61, 62, 63 and 64) engage and progressively separate the meat from the skeletal structures of the poultry carcasses as said poultry carcasses are moved along their processing path by the conveyor (17).

Abstract: The present invention describes a method and apparatus for removal of meat from bones. Bones particularly suitable are round elongate bones, such as commonly found in the limbs of animals. The apparatus uses a collar where, as the collar travels along the length of the bone, meat is pushed aheat of the collar resulting in its separation from the bone. Various clamping and retaining means may be used in conjunction with the apparatus. It may also be desirable to sever any tendons connecting meat to the bone before effecting travel of the collar.

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: A method and apparatus for processing a fish body to remove skin therefrom includes a frame that supports multiple scraper arms. Each of the arms is pivotally or slideably mounted to the frame. Each of the arms has a first end portion attached to the frame at a structural support. The opposing end of the scraper arm is a "free" end that carries a scraper blade member. Each of the blade members has a holder portion and a blade portion pivotally connected to the blade holder. This pivotal attachment evenly distributes the scraping portion to the fish body during processing. By changing the tension of the springs that bias each arm into engagement with the fish body, the scraping tension can be adjusted so that it is very light. This prevents undesirable removal of the meat product that underlies the very thin skin outer surface.

Abstract: A chicken tender cutting machine includes two relatively moveable carriages supported on the frame above a processing line. The first device includes a knife for making an incision in the tenderloin between the wishbone and the rib cage of the bird to free the upper end of the tenderloin; the second device is supported on the frame downstream of the first device, and has a blunt-tipped instrument which is moved downward between the tenderloin and the rib cage, so that the blunt tip sweeps along the keel to sever the tenderloin's connection to the keel.

Abstract: An apparatus is described for processing the bodies of slaughtered poultry and thereby removing meat from the skeleton, specifically in the region of the clavicle (clavicula). The apparatus has a conveyor with saddles for carrying and conveying the poultry body with the breastbone directed upwards and the clavicle leading. In order to remove the meat from the branches of the clavicle, a block having groove-shaped recesses is inserted between the clavicle branches such that the branches slip into the recesses and lie flush with the flank surfaces. Scraping knives are then guided over the flank surfaces to separate the meat from the clavicle. In order to avoid the scraping knives from catching broken or stretched clavicles and thus push bone splinters into the meat, pressing elements are provided which operate directly upstream of the scraping knives and ensure that any broken bone pieces are pushed together with the rest of the clavicle branches into the recesses.

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: An apparatus forming part of a filletting machine for removing meat from the skeleton of fish in the region of the ribs is described, through which the fish are conveyed with their tails leading and guided by guides which penetrate into cuts already performed for cutting free the belly and back spokes. The removal of meat from the ribs is performed by means of a tool, which comprises a scraping knife arranged on each side of the belly-cut guides and exending in a plane which forms an angle of between 10.degree. and 50.degree. with the guidance plane defined by the belly-cut and back-cut guides.

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: A loin separation apparatus and method of operation therefor controls a loin knife assembly in a manner which simulates the anthropomorphic motions of a human operator during a loin pulling operation. The loin knife assembly includes a U-shaped knife blade which is mounted to an arm which is connected to the apparatus through a universal joint to permit lateral and vertical displacement of the knife blade. Moreover, the separation between the sides of the loin knife may be varied. The combination of lateral displacement and varying the separation between the sides of the blade enables the sides of the knife blade to follow separate profiles. The loin separation apparatus generates customized cutting profiles and/or modifies standard cutting profiles for the loin knife assembly, as well as for a scribe saw assembly which may also be included on the apparatus, based upon the particular dimensions, contours, etc. of a specific side of meat.

Abstract: A device for detaching and/or removing meat and the like from animal heads (2), comprises a conveyor line (4) with a series of holders (3) for heads, placed one after the other, spaced apart, in the direction of conveyance, on which holders essentially identically shaped animal heads (2) with essentially the same dimensions can be placed. Processing stations are disposed along the conveyor line at a distance from each other, past which stations the animal heads are moved and treated in succession by the conveyor line. Mechanically driven separators (14, 21; 36, 27, 28; 51; 54; 66, 72, 74, 75) comprise pin-shaped members (21, 36, 27, 51, 66) movable toward and away from said conveyor line (4) and fixed in such a way that they are resiliently movable. The device has a station (70) with a device for separating the lower jaw (22) from the animal head, which act on the free end (76) of the lower jaw for moving the free end a distance from the animal head.

Abstract: Fish to be processed are moved through succesive fish processing stations located along a predetermined path of movement. The path of movement is defined by a pair of transversely spaced guide rails (4) and the free end parts of the guide rails or pins are inserted through the head of the fish. The free end of the guide rails may, for example, be inserted through the eyes and through the tongue of the fish, beneath the lower jaw bone of the head of the fish and out through the mouth of the fish, through the thin skin of the cheeks along the tongue and through the lower jaw of the fish, through the mouth beneath the tongue and out behind the tongue, through the cheeks and out through the mouth of the fish or through the mouth and out behind the tongue and across square bones of the fish.

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 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: 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 for separating the bones from parts of pigs' legs, including a machine base having a horizontal track, a sliding board moved in the track and having a center hole for inserting the bone of the part of the pig's leg to be processed, a first hydraulic cylinder, a first pull rope driven by the first hydraulic cylinder to pull the bone of the part of the pig's skin upwards, a second hydraulic cylinder, and a second pull rope driven by the second hydraulic cylinder to pull the skin of the part of the pig's leg downwards.

Abstract: In a preliminary dissection operation, a meat-carrying thigh bone is obtained by cutting the metatarsal bone at an intermediate position. The meat-carrying bone is then processed to remove the bone from the meat by grasping the ankle end of the tibia bone in the claim of a pulling mechanism; forming a substantially C-shaped cut reaching the bone circumferentially around the tibia adjacent the ankle end; forming a longitudinal cut in the meat along the bone before or after the bone is grasped in the clamp; stripping the meat off the tibia from the ankle to the knee joint by pulling the bone through the opening of a stripper mechanism, exposing the tibia side tendon near the knee joint; cutting the exposed tibia side tendon; stripping meat from the knee joint, exposing the femur side tendon adjacent the joint; cutting the femur side tendon; and then stripping the rest of the meat off the femur by pulling the femur through the stripper opening.

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: Apparatus and method for separating wings and attached breast from poultry carcasses comprising prescoring the flesh of the poultry carcass over the shoulder joint, separating the wing from the poultry carcass at the shoulder joint using a rotating cup knife having a broadly wedge shaped cutting edge, cutting along the scapula bone so as to separate tendons which tend to bind a portion of the breast meat to the poultry carcass and partially tearing the wing portion and attached breast portion including the "eye" and the flesh in the vicinity of the wishbone from the poultry carcass. The apparatus comprises separate processing stations for accomplishing each of the separation steps. The apparatus is designed to be used in conjunction with a moving conveyor belt having mandrels upon which the front half of a poultry carcass is mounted.

Abstract: A plate deboner for processing a rib plate by severing the lean portion from the rib portion along a desired cut line by rotating the rib plate along the circumference of a drum and over a reciprocating cutting blade located below the center axis of the drum.

Abstract: A skinning machine for removing a layer of predetermined thickness from a body. The skinning machine comprising a downwardly sloping first table with feeding means to feed the body to a cutting station where a blade removes the layer from the body and a discharge station.

Abstract: The present invention is an approved apparatus for the removal of tenders from poultry carcasses. The apparatus of the present invention is used in conjunction with a conveyor having mandrels for receiving and supporting the eviscerated poultry carcass in the proper position for the removal of the tenders. A series of knives and plows partially separate the tender from the poultry carcass. The improved apparatus of the present invention employs fully automated gripping elements which are positioned so as to grip the partially severed tender and to remove the partially severed tender from the poultry carcass by tearing away the remaining connections. The gripper then releases the separated tender onto an auxiliary conveyor. The operation of the gripper mechanism depends on a timing sequence which is initiated by a trigger located on one or both grippers. The motions of the gripper are initiated by contact of the triggers with the shoulder bone of the poultry carcass.

Abstract: A method of making a food product from the leg of a bird wherein the leg has a thigh end, a foot end, an elongated bone extending generally from the thigh end to the foot end, and meat surrounding and attached to the bone. The method comprises the steps of severing at least a first portion of the meat from the bone proximate the thigh end while leaving a second portion of the meat distal from the thigh end attached to the bone. The first portion of the meat is moved toward the foot end to expose a portion of the bone at least proximate the thigh end. At least part of the exposed portion of the bone is severed and removed. The first portion of the meat is then moved toward the thigh end so that the first portion of the meat extends outwardly from the remaining part of the bone to provide a leg food product which is boneless at its thigh end and includes a bone at its foot end.

Abstract: Poultry leg and thigh deboner comprising a deboning module (37) carried by a conveyor mechanism along a processing path. The deboning module comprises an upright fixed thigh bone support block (61) and a movable leg bone support block (62). A pair of stripper jaws (73) are provided for grasping the distal end of the leg bone (44) and pushing the meat of the leg bone toward the joint (46) between the leg and thigh bone (42). A slot (68) is provided along the upper edge of the thigh bone support block (61) for holding the thigh bone (49) and pushing the meat of the thigh toward the joint (46) as the thigh bone is pushed through the slot. A hollow meat cutter tube (93) is provided for moving around the leg bone and cutting the meat from the joint (46) after the meat has been pushed to the joint.

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: Method and device for processing the skin of a leg of a slaughtered bird. The bird or leg is moved along in a conveyor. The skin of the leg is cut through completely or almost completely in the vicinity of the knee joint between the region of the kneecap and the region of the back of the knee, the tissue lying under the skin remaining essentially intact, by conveying the leg past a cutting device and putting it in contact therewith. The leg is supported by leg positioning elements while it is passing the cutting device. The cutting depth of the cutting means is limited by a stop which is connected to the cutting means. Provision is made for a stripping device for stripping the severed thigh skin away from the suspended leg downwards. Provision is also made for a roll-up device for rolling up the drumstick skin prior to separating the leg into a thigh portion and a drumstick.

Abstract: A processed food item utilizing a complete tenderloin section of a turkey having an approximate full length as naturally exists for this portion of the turkey, comprising a single cut of meat having a single, uniform extraction cut extending substantially along the full length of the tenderloin section, said cut being formed in an arcuate cross-section around an internal portion of the tenderloin which included an associated tendon which has been completely severed from the tenderloin by such single extraction cut. Also described is a food item processed from the tenderloin in the form of dried jerky.

Abstract: A machine for removing fish, in particular what is left on the bones after filleting, from the bones, in which the machine comprises two shafts (4, 4') which are movable relative to each other and on which there are wheels (9) with knurled surfaces which can draw a fish bone over scrapers (14, 14') which are provided for the purpose and which scrape over the side bones and against the main bone along the top and along the bottom and left and right of the main bone, and by means of which fish is obtained in the form of strips with the original structure.

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 along 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: 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: 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: An apparatus for deboning a chicken leg includes a conveyor for holding the leg by the hock, a plunge knife device for severing the knee joint and pulling the femur from the thigh meat, a cutting device for severing the tendons at the hock of the leg, and a scraper for pulling the drumstick meat along the tibia and fibia toward the knee. The scraping mechanism includes a laterally movable carriage supporting at least one pair of jaws having notches along their edges to clear the leg bones, a first air cylinder for closing and opening the jaws, and a second air cylinder for moving the carriage away from the hock-restraining conveyor.

Abstract: This device is used to remove the tendon from a cut of meat and the meat product produced thereby. The device includes at least one blade which is capable of substantially surrounding the tendon. The tendon is pulled through the blade and the tissue which is in close proximity to the tendon without severing other tissue, allowing the cut of meat to remain substantially intact after the tendon is removed. The cutting blade may be a singular oval-shaped blade or may be two blades placed adjacent each other to form an opening through which the tendon can be pulled. The tendon can also be attached to a grasping device which pulls the tendon past the cutting edges. This grasping device can be attached to an actuator which moves it in a linear direction away from the cutting blade thus drawing the meat tissue adjacent the tendon into contact with the cutting edges of the blade. The actuator may be mechanically, hydraulically, or pneumatically powered.

Abstract: A poultry breast fillet skinner includes a table, a lower conveyor supported on the table, an upper conveyor with means to allow the upper conveyor to be pressed down toward the lower conveyor so as to firmly grip the poultry breast fillet, and a wing disposed between the upper and lower conveyors which affects the separation of the skin from the poultry breast fillet. In the preferred embodiment the separation process is assisted by a pair of openings provided on the pointed ends of the projections of the wing. Pressurized air is expelled into natural pockets formed between the skin and the meat portion of the poultry breast fillet which assist in beginning the process of separating the skin from the meat portion of the poultry breast fillet.

Abstract: A method and apparatus for filleting meat from bone containing meat material wherein at least one of the knuckles of the piece of bone which passes through the meat material is removed before the meat is stripped from the bone. Alternatively, the meat piece is cut approximately in half, resulting in two meat pieces, each including a straight or central bone section surrounded by meat with only one knuckle. Thereafter, the knuckle of the meat piece is placed into a slot of a holer and clamped by means of a piston. The apparatus includes a knife assembly on a frame movably mounted relative to the clamp, with the frame carrying first and second pairs of coating knife members configured and positioned for defining a meat stripping opening. The meat piece is clamped with the straight or central section of bone aligned for placement within the meat stripping opening with the knife members of the knife assembly initially in proximity to the knuckle.

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: 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: Apparatus for separating the meat from a meat carrying bone of an animal, wherein said bone is characterized by being elongated with a longitudinal axis and first and second opposite ends.

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: A method and apparatus for filleting meat from bone containing meat material wherein at least one of the knuckles of the piece of bone which passes through the meat material, is removed before the meat is stripped from the bone. Alternatively, the meat piece is cut approximately in half, resulting in two meat pieces, each including a straight or central bone section surrounded by meat with only one knuckle. Thereafter, the knuckle of the meat piece is placed into a slot of a holder and clamped by means of a piston. The apparatus includes a knife assembly on a frame movably mounted relative to the clamp, with the frame carrying first and second pairs of coacting knife members configured and positioned for defining a meat stripping opening. The meat piece is clamped with the straight or central section of bone aligned for placement within the meat stripping opening with the knife members of the knife assembly initially in proximity to the knuckle.

Abstract: The present invention comprises a method and apparatus for automatically stripping the meat from the bones of a poultry part. The deboner (11) carries a plurality of deboning modules (12) along a processing path. Each deboning module (12) includes a rotary bone holder (38) for supporting the poultry part and a stripper assembly (41) for stripping the meat from the bone. The stripper assembly (41) has stripper blades (62) which engage the meat on the bone and strip the meat from the bone as the stripper assembly (41) moves along the length of the bone. As the blades (62) strip the meat from the bone, the rotary bone holder (38) can be rotated to thus rotate the bone with respect to the meat to assist in the meat removal.

Abstract: This method makes use of a row of tools arranged along a conveyor provided with receptacles for holding poultry bodies. The design of the tools is aimed at obtaining a high quality end product with a high yield. The processing of the poultry bodies advanced by the receptacles and reliably held therein successively takes place by controllable scrapers, which sever the connection between the outer fillets, on the one hand, and the coracoid bones, the ribs and possibly the inner fillets, on the other, by means of controllable paring knives, which detach the outer fillets from the wing joints and the wishbone, by means of a retaining device detaching the outer fillets in one piece in double fillet form and by means of a tool with scrapers, with the aid of which the inner fillets can be scraped from the skeleton, after the skin surrounding the same has been destroyed by means of a tool.

Abstract: An apparatus for separating a soft material such as meat from a hard material such as bone has a generally stationary support and a holder that supports an object comprised of the hard and soft materials stationarily adjacent the support with an interface between the hard and soft material extending to a cutting plane. A chassis is pivotal on the support about a chassis axis transverse to the plane and an outer pulley is pivotal on the chassis remote from the support and generally tangent to the plane. A carriage displaceable on the support transversely of the plane pivotally suports an inner pulley pivotal on the carriage close to the support and spaced along the plane from the outer pulley. One of the pulleys is rotated to advance the chain.