Abstract: A poultry processing device having a pair of substantially flat cooperating side-by-side thin blade-mounting members with a pair of cooperating blades mounted upon and extending forwardly in angled relation from the forward portions thereof, and secured at their rear portions by a transverse pivot pin. An adjustable spring member encircles the pivot pin and has opposite end portions each secured to a different one of the mounting members to urge the blades toward open position. A shiftable pin connects one end of the spring to one of the mounting members and shifts between a variety of positions along the length of one end portion of the spring to vary its torque. The lower blade extends downwardly at about a 45.degree. angle and is longer than the upper blade to compensate for the slicing action of the upper blade which results from the location of the pivot pin.

Abstract: A device for cutting up deep-frozen foodstuffs, in particular fish, has a plurality of saw bands (6) of a band saw arranged side by side at a distance apart, which cut the right parallelepipedal bodies (2, 3) into a plurality of smaller right parallelepipedal units. The fragments produced during cutting are extracted by a current of blast air, which flows around each saw band, onto a pressure roller (9) arranged on top of the right parallelepipedal bodies (2, 3) viewed in the direction of transport before the saw bands (6). The pressure roller (9) spreads the fragments onto the right parallelepipedal bodies (2, 3). After being cut by the saw bands (6), the smaller units undergo no further changes.

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 installation for processing flatfish, in particular for severing the head, and, if necessary, the tail thereof, comprises a feeding device (1), means for aligning the fish and means for conveying the same in rest position on one of their sides through the operative area of processing tools. The installation can be characterized in that the conveying means (13) is provided with entrainers (14) which engage the fish at its flank remote of that lying on the support surface (16), and are controlled to turn about an axis which is perpendicular to said support surface (16). Each fish is taken over by the entrainer (14) with attention being paid to a detected measured value with respect to its size such that the point of engagement of the entrainer is uniform independent of the size.

Abstract: The present invention is drawn to various aspects of automated excision of undesirable material (and optionally excision of bone) from meat, and automated production of starting material for restructured meat, including: (a) an apparatus and method generally drawn to, optical detection of the location of undesirable material in meat, communication of information regarding the location of the undesirable material to a control means, and excision of the undesirable material from the meat using a high pressure water jet controlled by the control means; (b) a bone location sensor and method of bone location sensing, each employing a plurality of needles, and; (c) a multiple blade slicer.

Abstract: In order to obtain absolutely smooth, splinter-free and bone meal-free separating surfaces, a tool for dissecting and dismembering slaughtered stock is configured as a circular or curved blade having a plurality of cutting edges (3) with intermediate cutting gaps (2), the cutting edges (3) exhibiting, at their end pointing in the direction of cutting, a concave area (4), which extends between two approximately equally tall cutting tips (6, 7), and an adjoining convex or straight area (5) sloping away counter to the direction of cutting.

Abstract: A method is disclosed for butchering a portion of an animal carcass to form a flat, boneless meat product, wherein the animal carcass portion being butchered contains a boneless, generally cylindrically shaped muscle portion. The method includes cutting the animal carcass to remove the muscle portion and then forming from the removed rib eye muscle portion a generally cylindrically shaped base. Then, a first cut is made which extends into the cylindrically shaped base along a cut line extending generally from one end of the cylindrically shaped base to the other end. Next, a second cut is made which extends from the first cut and extends generally circumferentially with respect to the cylindrically shaped base from one end surface to the other along the cylindrically shaped base, wherein the second cut continues to extend to the center axis of the cylindrically shaped base along a generally helically shaped path.

Abstract: Automatic poultry processor and corresponding methodology permits poultry to be directly received from a conventional overhead track, without manual intervention. Spring loaded leg drags temporarily impede movement of a bird relative an overhead track, during which time a loading cone is inserted into the body cavity of the bird. The loading cone is driven by a continuous loop conveyor for positively driving the breast half of the bird as the hind quarters are positively directed by the overhead track, whereby the bird is directed towards a knife for separating the hind quarters from the breast half. Thereafter, the hind quarters are carried away by the overhead track, while the loading cone may be used to drive the breast half towards further processing steps, such as automatic halving and automatic deboning. The continuous conveyor supporting the loading cone has a double curvature in the vicinity of the conveyor flow where birds are loaded.

Abstract: Fluidic jets are used to segment an animal carcass. A water jet is preferably used to cut the flesh of the carcass, and an abrasive jet is preferably used to cut the bones and other dense portions of the carcass. The jets are preferably delivered to the carcass from separate nozzles that are mounted adjacent one another on a cutting head. A multi-axis control arm carries the cutting head at one end thereof and controls the movement of the cutting head so that the fluidic jets segment the carcass along a predetermined cutting path.

Abstract: Device for forming a cut in breast and belly of the carcass of a slaughtered animal comprising a mandrel, a cutting blade and two pressure rollers lying on either side of the mandrel engaging the rear side of the carcass near the head, each roller being fitted at the first end of an arm which at the other end is connected to a carrier situated beside the mandrel and extendable in the direction of the carcass, which arms can each be swung about the longitudinal axis of the carrier the roller being provided with a disc-shaped flange right angles to the roller axis.

Abstract: In the field of automated butchering systems there is a need for cutting implements that do not require frequent maintenance and that are capable of cutting through flesh and bone. The cutting head disclosed herein uses a combination of nozzles and cutting fluids for segmenting an animal carcass. The first nozzle directs a non-abrasive fluid toward the carcass to make the initial cut. A second nozzle directs an abrasive fluid toward the carcass to cut through the bones exposed by the initial cut. A third nozzle may be activated to direct a non-abrasive fluid toward the carcass to cut through any remaining portion of the carcass. The cutting head may also include strategically placed air jets which keep the flesh on either side of the cut separated so that sensors may detect the condition of the carcass while it is being segmented.

Abstract: A poultry processing machine supports birds on mandrels mounted on carriers which move in a rectangular path. The birds move continuously in opposite directions along two opposite sides of the rectangular path; and, they move intermittently in opposite directions along the other two sides of the path. Continuous movement is provided by chains with lugs which enter recesses formed in the carriers. Intermittent movement is provided by cylindrical cams which engage cam followers on the carriers and also force adjacent carriers together to couple them. The mandrel has a groove for receiving the backbone, projections for engaging the kidney spaces inside the body, an a shoulder for engaging the anterior end of the breastbone. It is provided to an upright position, a back-up position and a breast-up position as it travels around the apparatus. At the corners of the path, the carriers change their direction of movement without turning bodily.

Abstract: A method for butchering a poultry carcass to provide a wishbone cut comprising locating the breastbone on the outer surface of the poultry carcass and making a first cut into the poultry carcass along a line generally perpendicular to the breastbone and between the breastbone and the wishbone to a depth sufficient to provide a desired thickness of the wishbone cut. A second cut is then made along a line extending from the first cut generally parallel to the wishbone toward a point at which the wings join the wishbone, while pulling the cut portion of the carcass in a direction away from the breastbone. A third cut is then made through said wing/wishbone joints and the severed portion is removed.

Abstract: In an apparatus for dividing fish fillets of the type as shwon e.g. in German Patent 36 23 002 there is used a sorting device, the aim of which is to sort automatically fillet pieces gained under the aspect of predetermined geometric or volumetric properties. To this end, a connecting conveyor is arranged downstream of a belt conveyor of the dividing device leaving a space therewith, in which space is installed a set of flap elements which can be swivelled about a common axis by single activation. In their activated position these function as a transfer chute between the said conveyors, whereas, in their rest position, there remains a discharge shaft downstream of the belt conveyor of the dividing device. The selection of the flap elements to be activated occurs in accordance with a predetermined programme, which makes said selection in accordance with the respective cutting position of the cutting elements of the dividing device and, if necessary, controls these elements with respect to the time parameters.

Abstract: A chop cutting apparatus comprises a cutting blade; a loin holding device mounted for reciprocal translation in a direction parallel to the plain of the cutting blade; a pusher for urging a loin along the loin holding device into the plate of the cutting blade; an abutment member on the opposite side of the cutting blade and against which the loin is urged; and a scraping device positioned to clean the chops cut from the loin. The scraping device comprises a plurality of resilient wiping fingers which extend in a direction substantially in a plane parallel to the plane of the cutting blade and angled relative to the discharge direction of the cut chops, with means for urging the cut chop into contact with said fingers so that they bear against a surface of the chop thereby cleaning it of fat, grease and other residue.

Abstract: The present invention comprises a method and apparatus for automatically halving and processing the breasts and backs of poultry carcasses while the carcasses are still moving along a poultry processing line. The carcasses are pulled along the length of an internal guide rail (29) for processing. A rotary halving blade (48) positioned initially below the internal guide rail (29) is movable upwardly to engage and cut the breast into halves. After the breast has been split in half by the rotary halving blade (42), a pair of rotary separator blades (48) cut through the back of the carcass between the breast and thighs of the carcass to separate the breast and upper back from the legs, thighs and lower back of the carcass. A pair of back removal blades (61) positioned above the internal guide rail (29), the rotary separator blades (48) removes the upper backbone from the breast.

Abstract: A bird is cut up by cutting free the fillets, that is the large portions of breast meat, loosening the wings, dislocating the thighs, and at the end removing as one piece a subassembly comprised of the thighs, the fillets, and the wings. More particularly the fillets are freed in two steps, namely first they are partially from the skeleton starting from the sternum, and then, after the wings have been loosened, the cut is completed. In addition the coracoids are cut between the two stages of fillet-freeing, and the pygostyle is ripped or cut off at the end of the process. The bird to be cut up is fixed on a holder that fits within the thoracic cavity of the bird and remains on this holder through all of above-described treatment steps.

Abstract: The present invention comprises a method and apparatus for automatically separating the breast (15), back (17) and saddle (21) of poultry carcasses (10) while the carcasses are moving along a poultry processing line. The carcasses are initially engaged by a disk cutter (26) which cuts along the visceral cavity between the breast and thighs of the carcass to enlarge the opening of the visceral cavity. The carcasses are carried into a first processing station (29) wherein the breast and upper back are separated from the legs, thighs and lower back of the carcass, and the breast is split and the backbone cut away from the upper back. After being separated from the breast and upper back of the carcass, the legs, thighs and lower back are carried into a second processing station (40) where the thighs are engaged by a pair of joint opening guide rods (72 and 73) which press the thighs away from the back to open the connecting joints between the thighs and lower back.

Abstract: Automatic front leg cutter in a slaughtering transport line 1 <FIG. 2> where the touch of the last hind leg and the transport hook 12 on the sensitive antenna arms 10 and 11 activate two lifting arms 4 to lift up the front legs of the animal and a plate 5 for raising them into a position where the two holders 6 fall down and fix the legs while the cutters 7 cut of the front legs of the animal.

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: An apparatus for denecking a bird according to this invention has a generally U-shaped die having a forwardly open notch in which a bird neck is positioned, a punch complementary to the notch and engageable therethrough, and a ram or the like for pushing the punch through the notch and thereby cutting off the neck positioned in the notch. The die is generally flat and has a pair of arms defining the notch and the notch has a base lying between the arms and the arms extend downward at an acute angle to the horizontal from the base. The bird is held supine during denecking fixedly relative to a stationary support and a carriage is provided that carries the die, the punch, and ram that moves this punch. This carriage is displaceable horizontally on the support forward away and backward toward the bird. When pressed backward against the bird it presses the die backward against the bird at a base of the neck thereof.

Abstract: An apparatus for incising animal's intestines comprises a guide rod to be inserted into animal's intestines for guiding the intestines backward, a pair of endless belts disposed along both longitudinal sides of the guide rod for transporting the intestines backward, an incising blade disposed above and a cutting blade disposed below the guide rod respectively for longitudinally incising an upper side of the intestines and cutting to remove a fat layer deposited on a lower surface of them, and a cleaning means disposed downstream to the guide rod for cleaning the incised intestines. A take-drum may preferably be disposed downstream to the cleaning means. Incising treatment for animal's intestines can be automated completely.

Abstract: The apparatus for trimming a layer of back fat off a pork shoulder butt comprises a frame as well as a flat, flexible and arcuate cutting blade with two ends respectively attached to a pair of blade holders pivotally mounted onto the frame. A conveyor, a set of upper gripper belts, and a rotative roller pass the shoulder butt through the blade to trim off the layer of fat. The rotative roller has a diameter gradually decreasing along its longitudinal axis from each end of the roller toward the center thereof to define an annular, concave outer surface. This roller is mounted onto the frame adjacent the arcuate blade on the outside of the curve this blade defines but with a distance separating the annular surface and the blade to enable passage of the layer of fat between them. The annular outer surface of the roller is formed with teeth to engage the fat whereby rotation of the roller forces the shoulder butt through the blade.

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.