Abstract: A rotary knife comprising, an annular blade having a central axis, a blade supporting head assembly supporting the blade for rotation about the axis, a manually grippable handle assembly connected to the head assembly, and a flex shaft drive transmission for driving the blade about the axis. A depth of cut limiting device engages material as an operator moves the rotary knife across a surface to trim material from that surface. The depth of cut limiting device has particular utility in trimming fat from meat while leaving a controlled thickness of fat on the meat.

Abstract: Apparatus for cutting baitfish employing a non-symmetrically arcuate biasing member for angularly articulating a baitfish against a plurality of blade surfaces. In certain embodiments, apparatus having an improved lever arm with increased mechanical advantage.

Abstract: A process for separating the hollowed body of a poultry carcass 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, including a first process step in which the hollowed body is cut from the roots of the thighs through the tail ends of the ilia while the hollowed body is transferred in a suspended state without cutting the keel, and a second process step in which the sinews and connective tissues are cut at the side of the hipbone and the thighs are ripped off with high yields. Apparatus for the first step includes a conveyer line 20a, a peritoneum cutting part 11, a 90 degree reversing part 12, and a poultry carcass severing part 13.

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: 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: In a method and device for processing a poultry leg which is hanging from a carrier and comprises at least a drumstick, the operations are carried out: cutting into the drumstick substantially around the drumstick in the vicinity of the tarsal joint by means of at least one incision; and at least partially separating a part of the leg which comprises the at least one incision. The carrier is moved onwards during the cutting.

Abstract: An apparatus and method for portioning food items. The inventive apparatus preferably comprises: a carrier structure having a cavity provided therein for receiving a first portion of a food item; a holding device for imparting a force to the food item sufficient to hold the first portion of the food item in the cavity; and a saw or knife having a blade receivable between the carrier structure and the holding structure for cutting the food item into the first portion and a second portion. The holding structure is preferably an upper belt-type conveyor and the apparatus most preferably comprises a series of carrier plates conveyed by a lower conveyor system. Alternatively, the holding structure can be replaced with a vacuum system for generating a vacuum in the plate cavities.

Abstract: A processing line for stripping fresh meat quarters which comprises an endless conveying line, an electrical power source operatively associated with said conveying line, a plurality of carriages slidably mounted on said processing line and communicating with said electrical power source for independent movement on said processing line, and, meat quarter support means operatively associated with each of said carriages for vertical adjustment relative to the conveying lines.

Abstract: A method for dividing a body of slaughtered poultry is described, wherein the body hangs down by its legs from a transport means, is transported with the breast leading in the direction of transport and is cut through during transport thereof by means of a first cutting operation, wherein the body is brought into a position inclined to the direction of transport before and during the first cutting operation so that the legs are located in front of the remaining body, wherein the body is moved towards a spike in such a manner that the spike enters a rear opening between the legs located between the legs of the body and the first cutting operation is performed in a diagonal direction in a plane which essentially extends between the thighs of the legs and the spike so that the body is divided into a rear half including the legs, the thigh portions corresponding to the legs and a back portion, and a front half including a breast portion and a main proportion of the back portion of the body, wherein the front half

Abstract: Device for skinning and cutting leg parts, in particular thighbones, of poultry, which portions are provided with a bone, comprising a frame and means arranged on the frame for skinning the leg part, as well as means arranged on the frame for cutting through the leg part along the bone, in which the device furthermore comprises means for conveying the leg part past the skinning means and after that past the cutting means.

Abstract: An installation (1) having a moving station for cutting up carcasses (2) of meat animals, said installation comprising two columns (14, 15) mounted to move over a certain stroke in the direction in which the carcasses move, and in the opposite direction, an abutment one of the columns (15) carrying an abutment device (43) including means (50, 58) for coming into abutment against the outside dorsal face of the carcass along the backbone, following the cutting-up, the cutting-up other column (14) carrying firstly a cutting-up device (17) comprising cutting-up means (17) inserted via the ventral face under the tail, and mounted to move vertically, and secondly an internal guide device (31) comprising guide means situated under the cutting-up means (17) inserted via the ventral side of the carcass and acting against the abutment means (50, 58), said installation being characterized in that it further comprises a control and servo-control device for controlling and servo-controlling the movement of the internal gu

Abstract: A process for packaging selected traditional cuts of pork loin by cutting the whole pork loin at successive saw stations to form a predetermined number of traditional cuts and moving the formed traditional cuts to corresponding traditional cut locations. After a first traditional cut is formed at the first saw station, the remainder of the whole loin is positioned at another saw station where a differing traditional cut is formed. The process is continued at additional saw stations so that the entire loin is formed into traditional cuts, the cuts are collected at collecting locations, and an array of cuts are placed in a package tray. The package is then sealed and can be gas flushed and thereafter accumulated in bulk or cases for removal to a remote location where they can be refrigerated or frozen.

Abstract: An apparatus for processing a meat including a frame and a driving mechanism attached to the frame. A carriage is attached to the driving mechanism and is movable along a path. The carriage is adapted to support the meat. A cutting head is disposed along the path to cut the meat into at least two pieces of meat when the driving mechanism forces the meat through the cutting head.

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: In a device and method for processing a slaughtered animal or a part thereof, the slaughtered animal or the part thereof is conveyed on a holding support of a carrier connected to an overhead conveyor. The holding support is provided with devices for fixing the slaughtered animal or part thereof. The carrier is conveyed past filleting tools disposed in an essentially fixed orientation, while the holding support of the carrier provided with a swivelling device can be swivelled by means of a control device which controls the swivelling device during the passage past the filleting tools, in order to carry out-the filleting operations with the filleting tools.

Abstract: A device for separating bone material from meat tissue in a meat piece, such as a spine from a half part of a slaughtered animal, which device is provided with a support for the meat piece for processing and a separating member with a curved separating edge which is movably driven relative to the support and includes plate material, wherein the separating edge is provided with a series of teeth, each of which is embodied with a guide surface directed toward the inner side of the bend such that when bone material is severed it is carried away to the inside and contamination of the meat material is thereby avoided.

Abstract: A machine and method for mechanically cutting fish pieces includes a band knife for making cuts substantially parallel to a circumferential direction of a freezing drum. The first cutting device is adapted to be the first to come in contact with an uncut fillet and makes at least one cut directed in a thickness direction of the fillet laterally of the two main faces of the fillet and substantially parallel to a jacket face of a freezing drum. The first cutting device has at least one knife preferably providing self motion.

Abstract: A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking system of the present invention utilizes sensor input from substantially any sensor capable of detecting a food product in some manner. That is, the tracking system uses binary detect/no detect inputs for determining whether a food product can be identified at each sensor along a predetermined path. Thus, given that a food product has been identified at a particular sensor, the tracking system generates an hypothesis indicative of when the food product is expected to be at the next sensor along the predetermined path. Accordingly, if the next sensor detects a food product within an allotted window, then the food product detected is assumed to be the one to which the hypothesis applies.

Abstract: A method for cutting a pork butt to provide pork products having substantially enhanced value involves first removing the blade bone from the pork butt. The principal shoulder muscles of the pork butt are located and identified and one or more seams extending around portions of at least one of the muscles is cut to remove at least one principal shoulder muscle from the remainder of the pork butt. The removed shoulder 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 pork muscle. The denuded shoulder muscle is cut into one or more generally solid pork products, each pork product being very low in fat content and of relatively high economic value. Each of the pork products is tenderized prior to being offered for sale.

Abstract: A method for cutting a portion of a flat or outside animal round into a plurality of meat products including steaks having substantially enhanced value comprises removing substantially all of a fat layer from the exterior surface of the portion of the animal round. A natural seam on the muscle is located and a cut is made along the seam to divide the portion of the beef round into at least two separate portions, a first portion having coarse grains extending in multiple directions and a second portion having generally parallel grains. Substantially all of the cartilage, membrane, fat, and other non-meat tissue is removed from the outside of the first portion. Substantially all of the cartilage, membrane, fat and other non-meat tissue is also removed from the outside of the second portion. The second portion is tenderized and is then cut across the grain in a direction generally parallel to natural seam into a plurality of steaks, each steak being very low in fat content and of relatively high economic value.

Abstract: A rotary knife having a blade with an annular body rotatable about a central axis and an annular blade section projecting away from the body. The blade section comprises a first radially inner surface, a second radially outer surface and, a cutting edge defined along the projecting end of the blade section and extending about the central axis. The cutting edge defines a sinuous line extending about the central axis forming first curved segments having radii of curvature centered radially inwardly from the edge, second curved segments interposed between adjacent first segments and having radii of curvature centered radially outwardly from the edge, and a blade edge curvature inflection location between each adjacent first and second segments.

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: Methods of post-slaughter handling a carcase are presented in a first example a carcase is hung from its symphysis pubis and cut by; (1) removing the knuckle, fillet end and chump from the rest of the carcase; and, (2) separating the knuckle from the fillet end and chump by cutting at an angle of less than 45.degree. to the back line of the carcase. In a second example the carcase is hung from its symphysis pubis and cut by; (1) removing the leg and chump from the rest of the carcase; (2) removing at least the pelvic bones; (3) straightening the leg. In a further example, the method comprises (1) hanging the carcase from its symphysis pubis; and (2) applying high voltage stimulation to the carcase.

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: An apparatus and method for automatically scoring the hock portion of a poultry leg to sever the surrounding skin and soft connective tissues from the underlying bone which is characterized by employing oppositely directed water knives aligned at a right angle to the linear path of travel of a vertically disposed poultry leg to effect a complete circumferential cut about the periphery of the hock area in a single pass through the water knives. The water knives are formed by a plurality of water jets or streams emitted from a horizontally disposed manifold mounted within a protective housing to contain the spray of water created and direct the waste water to a collection area.

Abstract: Apparatus and method for automatically subdividing carcasses, especially fish bodies, into individual slab sections. A preferred embodiment of the cutting apparatus includes a feed mechanism and a cutting mechanism coordinated by computer. The feed mechanism comprises a motor-driven carriage that rides upon rails. Between the rails is a feed track formed by parallel guides having angled facing surfaces defining a channel to accommodate a fish body aligned along the channel. A retainer on the carriage secures the head end of the fish body so that it can be advanced along the channel by the carriage without a change in orientation. The cutting mechanism includes a reciprocating blade that is advanced in a direction to define a cutting plane intersecting the path the fish body takes as it is transported by the carriage beyond the end of the feed track. Holding blocks at the end of the feed track clamp the fish body securely in position for cutting.

Abstract: An article, an apparatus, and a method for processing a meat product. The inventive article comprises: a shaft; a spiral conveying channel on the exterior of the shaft; and a cutting member projecting from the shaft and positioned within the conveying channel. The inventive apparatus comprises the inventive article and a driving assembly for rotating the inventive article about its longitudinal axis. The inventive method comprises the step of conveying a meat item through the conveying channel of the inventive article such that the cutting member contacts and forms a cut in the meat item.

Abstract: A rotary knife blade comprising an annular body rotatable about a central axis, gear teeth projecting away from the body to form a ring gear, and an annular blade section projecting away from the body. The blade section comprises a first frustoconical, radially inner surface, a second frustoconical, radially outer surface, a third annular surface extending between the first and second surfaces remote from the body and an array of shallow flutes formed in the blade section. The flutes are disposed circumferentially about the blade section, extending from the projecting blade section end toward the body and opening in the first and third surfaces. The junctures of the third surface with the first surface and the flutes define a cutting edge.

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: This invention concerns a cutting device for use in slaughtering animals, wherein:the swinging bar is associated with a position sensor assessing the back-pivoting of the swinging bar corresponding to the escape of the lower roller with respect to the lower end of the carcass,the swinging bar is connected to an actuator whose functioning is controlled by the detector to provoke displacement of said bar in the direction for which it pushes the carcass and moves it away from the cutting member before the latter reaches the lower end.The invention is applicable to limiting the splitting of carcasses to the major part of the spine.

Abstract: The invention provides a plant for separating a part from a carcass comprising a main conveyor (1) for transporting the carcass (2) hanging in a first meat-hook (4) the main conveyor. According to the invention a separate work station (3) is arranged near the main conveyor (1) for separating and forwarding the separated part. The work station comprises a second meat-hook (5) or the like for attachment to the part to be separated and means (6, 6') for moving the second meat-book. This movement may be determined arbitrarily either through a predetermined timing program controlling the moving means or directly by an operator.

Abstract: A tuna chunking apparatus including a base portion that has a base front end and a base back end with a handle. The base front end has a pair of hinged extensions. The base portion has a base top and a base bottom with an opening. The base bottom is positioned on a chum bucket. The opening of the base portion has a front wall, a back wall, with a pair of side walls that have six rigid blades with a space between each blade. Included is a plate that has a plate front end and a plate back end with a handle. The plate front end has three hinged extensions that are capable of interlocking with a pair of hinged extensions of the base portion. The plate has a plate top with five rectangular projections and a front projection, with each projection proportionally spaced from another projection. Lastly, the handle of the plate is capable of rotating the plate toward the base portion along the hinges to force a fish positioned on the base top to be chunked by the blades.

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: Apparatus and method for subdividing a fish body into a loin-containing portion and a viscera-containing portion. The apparatus includes a carrier, a cutting assembly, and a runway connecting the two. The cutting assembly and a fish body supported on the carrier are advanced relative to each other along the runway. Blades at the cutting assembly flank the runway and form a pair of angled cuts intersecting to form a V-cut that opens toward the ventral side of the fish body. The planes of the blades are separated by an angle of between 80.degree. and 160.degree., depending on fish species and size, to minimize the amount of loin meat separated with the viscera. Means are provided for setting the tilt of the longitudinal axis of the fish body relative to the path of the vertex of the V-cut so that the path extends between the backbone of the fish and its visceral cavity substantially from the vent to a point on the outside surface of the fish body in the vicinity of the eyes.

Abstract: An arrangement for fluid jet cutting, especially for food products, comprises a nozzle which is movable on a frame. The arrangement includes an angled pipe, one end of which is fixedly connected to and in fluid communication with one end of a hollow shaft of a reversible rotary motor. The other end of the hollow shaft is connected by means of a rotary coupling to a conduit for cutting fluid. The other end of the pipe is connected to the nozzle. A plant for fluid jet cutting, especially for food products comprises a belt conveyor for carrying the products, a device for analyzing quality and/or quantity characteristics of the products to be cut, and a device for controlling the operation of the fluid jet arrangement for cutting the products on the conveyor in response to commands from the analyzing device.

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: An apparatus and method for processing fish (24), especially sole, is disclosed. The apparatus includes a frame having a longitudinal axis along the direction of movement of the fish as they are processed. The fish are placed onto a conveyor (200) that includes blocks (204) for centering the fish and advancing them parallel to the longitudinal axis of the frame and into jaws (202). The jaws open as the fish passes through and measure each fish as well as help center the fish. The length measurement taken by the jaws is sent to a logic controller that determines the approximate dimensions of the fish. The controller uses this information to activate cutters at the proper times. The cutters include dorsal and anal fin cutters (212, 210), a tail cutter (214), and a head and organ cutter (216). The fish is carried into the cutters by spiked belts (222, 224, 230, 232, 234). The belts also transport the fish through an exit chute (362) into more processing equipment or simply into an exit bin.

Abstract: Provided are: (a) a poultry carcass processing method; (b) an apparatus which is ideally suited for use in practicing the inventive method; and (c) a poultry product provided by the inventive processing method. The inventive processing method comprises the steps of (a) pivoting a first poultry carcass section (e.g., a forward carcass section) with respect a second carcass section (e.g., a rearward carcass section) such that the outer side of the backbone structure included in the first section is rotated toward the outer side of the portion of the backbone structure included in the second section and (b) with the sections retained in pivoted relationship, pulling one of the sections directionally away from the other section such that a portion of the meat provided on the outer side of the forward portion of the backbone structure is detached therefrom and is retained in attached relationship to the rearward section of the carcass.

Abstract: An apparatus and method for processing fish (24), especially sole, is disclosed. The apparatus includes a frame having a longitudinal axis along the direction of movement of the fish as they are processed. The fish are placed onto a conveyor (200) that includes blocks (204) for centering the fish and advancing them parallel to the longitudinal axis of the frame and into jaws (202). The jaws open as the fish passes through and measure each fish as well as help center the fish. The length measurement taken by the jaws is sent to a logic controller that determines the approximate dimensions of the fish. The controller uses this information to activate cutters at the proper times. The cutters include dorsal and anal fin cutters (212, 210), a tail cutter (214), and a head and organ cutter (216). The fish is carried into the cutters by spiked belts (222, 224, 230, 232, 234). The belts also transport the fish through an exit chute (362) into more processing equipment or simply into an exit bin.

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: 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: A fish fillet trimming device having a swing arm mounted rotary blade which rides on the surface of a moving conveyor table. The fish fillets are passed between the cutting blade and the conveyor surface for trimming blemished portions of the fillets. The method permits an inspector using an endless belt candling table to detect blemishes in the fillets and orient the fillets on the belt surface so as to pass beneath the trimming knife without removal of the fillets from the processing travel path.

Abstract: An apparatus and method for processing fish (24), especially sole, is disclosed. The apparatus includes a frame having a longitudinal axis along the direction of movement of the fish as they are processed. The fish are placed onto a conveyor (200) that includes blocks (204) for centering the fish and advancing them parallel to the longitudinal axis of the frame and into jaws (202). The jaws open as the fish passes through and measure each fish as well as help center the fish. The length measurement taken by the jaws is sent to a logic controller that determines the approximate dimensions of the fish. The controller uses this information to activate cutters at the proper times. The cutters include dorsal and anal fin cutters (212, 210), a tail cutter (214), and a head and organ cutter (216). The fish is carried into the cutters by spiked belts (222, 224, 230, 232, 234). The belts also transport the fish through an exit chute (362) into more processing equipment or simply into an exit bin.

Abstract: A single natural butterfly boneless breast of chicken interconnected by an intermediary portion or central spine is conveyed towards two horizontally oriented saw blades which cut across through approximately 80-95%, preferably 85-90% and most preferably 90% of the width of the single natural butterfly boneless breast to leave an intermediary portion or central spine of width of 5-20% of the single natural butterfly boneless breast at a central portion of the single natural butterfly boneless breast. A single saw blade located downstream from the two horizontally aligned saw blades is aligned perpendicular to the two horizontally aligned saw blades so as to form a longitudinal cut down through the centrally located intermediary portion or spine of the single natural butterfly boneless breast so as to separate the single natural breast into two portions.

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: The present invention allows fish processing machinery designed to process pollock or salmon, such as the Baader 182, to be adapted to process flat fish, such as sole. One embodiment of the present invention includes a generally rectangular fish holder that replaces the current fish holders on a fish processing machine. The fish holders include two arms which extend over a portion of the fins and body of a flat fish and hold it in place in the fish holder. The arms include two recesses that have slanted rear walls that center the flat fish as it is placed within the fish holder. Two slots extend across the width of the fish holder to allow a rotating blade to extend beneath the upper surface of the fish holder so as to ensure that the blades cut cleanly through the thickness of the fish. The present invention allows fish processing machinery to hold and center a flat fish so that the head and tail may be cut off to produce various products, such as kirimi.

Abstract: A food cutting machine for cutting food into strips or cubes has first and second rotatable shafts, each having an array of cutter discs thereon. The cutter discs on one shaft are offset from corresponding discs on the other shaft and form cutter pairs therewith, the spacing between pairs being substantially greater than the spacing between the discs forming the pairs. Guide means extending between cutter pairs define the maximum thickness of meat that can be cut, and the discs forming a pair overlap a distance equal to or greater than one-half the spacing between the guide means.

Abstract: Manually segmenting animal carcasses into primary cuts involves an enormous amount of manual labor and attendant expense. However, known automated systems for segmenting carcasses cannot match the accuracy of expert butchers. The apparatus for segmenting animal carcasses disclosed herein provides an imaging station having a vision system that determines parameters of the interior and/or exterior of the carcass. Using these parameters, a computer determines a cutting path or a plurality of cutting paths for segmenting the carcass. A mounting vehicle, which securely holds the carcass, transports the carcass from the imaging station to a cutting station. In the cutting station, electrically controlled cutting implements, such as high-pressure water jets or lasers, segment the carcass along the determined cutting path or paths.

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: Manually segmenting animal carcasses into primary cuts involves an enormous amount of manual labor and attendant expense. However, known automated systems for segmenting carcasses cannot match the accuracy of expert butchers. The apparatus for segmenting animal carcasses disclosed herein provides an imaging station having a vision system that determines parameters of the interior and/or exterior of the carcass. Using these parameters, a computer determines a cutting path or a plurality of cutting paths for segmenting the carcass. A mounting vehicle, which securely holds the carcass, transports the carcass from the imaging station to a cutting station. In the cutting station, electrically controlled cutting implements, such as high-pressure water jets or lasers, segment the carcass along the determined cutting path or paths.