Abstract: A scribe saw assembly is provided for a loin puller and has substantially reduced wear and increased life of the assembly components. A pinion assembly includes a double keyway and opposing cutouts on the pinion shaft, with dual needle bearings. A bevel gear assembly includes pins for holding the scribe saw blade and dual bearings on the bevel gear shaft to eliminate shaft flex and blade wear. The standard is mounted to the motor housing with load bearing pins to prevent loosening of the mounting bolts. An adjustable ski is provided on the standard to control the cutting depth of the scribe saw blade.

Abstract: A scribe saw assembly is provided for a loin puller and has substantially reduced wear and increased life of the assembly components. A pinion assembly includes a double keyway and opposing cutouts on the pinion shaft, with dual needle bearings. A bevel gear assembly includes pins for holding the scribe saw blade and dual bearings on the bevel gear shaft to eliminate shaft flex and blade wear. The standard is mounted to the motor housing with load bearing pins to prevent loosening of the mounting bolts. An adjustable ski is provided on the standard to control the cutting depth of the scribe saw blade.

Abstract: An apparatus for processing a carcass middle portion of an animal includes a working surface onto which the carcass middle is positioned, the working surface supported by a frame above a support surface. A loin knife assembly for separating a loin portion from the carcass middle is disposed at a first selected location on the frame. A skinner assembly is disposed at a second selected location on the frame for skinning skin and fatback from the loin portion. A conveyor conveys the carcass middle past the first selected location to engage the loin knife assembly and past the second selected location to engage the skinner assembly. In preferred embodiments, the skinner assembly includes a contoured blade using a tooth roll assembly having tooth rolls of varying diameters driven by drive rolls having varying diameters based on the tooth roll diameters.

Abstract: A method of cutting a pork loin creating an anterior portion, a center portion, and posterior portion of a pork loin to provide pork products having enhanced value. The method includes cutting an anterior portion of a pork loin to form a first portion and a second portion, the first portion including a substantially intact spinalis dorsi and multifidus muscles, and a substantially intact longissimus dorsi in the second portion. The method also includes cutting a posterior portion of a pork loin in a manner that results in a substantially intact gluteus medius muscle such that the resulting pork product resembles a pork loin filet in appearance and shape.

Abstract: A method of cutting a pork loin creating an anterior portion, a center portion, and posterior portion of a pork loin to provide pork products having enhanced value. The method includes cutting an anterior portion of a pork loin to form a first portion and a second portion, the first portion including a substantially intact spinalis dorsi and multifidus muscles, and a substantially intact longissimus dorsi in the second portion. The method also includes cutting a posterior portion of a pork loin in a manner that results in a substantially intact gluteus medius muscle such that the resulting pork product resembles a pork loin filet in appearance and shape.

Abstract: The invention relates to an apparatus for cutting free of at least a part of a tenderloin in a suspended half-carcass. The apparatus comprises a fixture (1) having a pubic bone catch (2) for positioning and support of the half-carcass by the pubic bone thereof. Further the apparatus comprises a cutting device (7) having a sharp edge (9) curving transversely to the edge (9), and a moving device for the cutting device (7) for moving the cutting device (7) with the sharp edge (9) foremost during cutting free of at least a part of the tenderloin in a half-carcass positioned in the pubic bone catch. Moreover, the invention relates to a fixture for a half-carcass or a hindquarters thereof, a pubic bone catch (2) for use in the above apparatus, a cutting device, and a method for cutting free of at least a part of a tenderloin in a suspended half-carcass.

Abstract: The invention relates to an apparatus for cutting free of at least a part of a tenderloin in a suspended half-carcass. The apparatus comprises a fixture (1) having a pubic bone catch (2) for positioning and support of the half-carcass by the pubic bone thereof. Further the apparatus comprises a cutting device (7) having a sharp edge (9) curving transversely to the edge (9), and a moving device for the cutting device (7) for moving the cutting device (7) with the sharp edge (9) foremost during cutting free of at least a part of the tenderloin in a half-carcass positioned in the pubic bone catch. Moreover, the invention relates to a fixture for a half-carcass or a hindquarters thereof, a pubic bone catch (2) for use in the above apparatus, a cutting device, and a method for cutting free of at least a part of a tenderloin in a suspended half-carcass.

Abstract: Dual loin knife blade members, in the form of a Z-blade and two styles (tabbed and non-tabbed) of J-blades, for use with knife assemblies in loin pulling machines for pork processing operations. The Z-blade knife comprises a shelf portion of extended length, formed of two separately-shaped blade portions, to maximize to the allowable customer dimensional length specification for the meat shelf being cut, while not cutting into and exposing the red meat of the pork loin eye. The J-blade, of either the tabbed or non-tabbed style, includes lower sweeping radius blade portions allowing the J-blade to lie closely adjacent and generally conform to the profile of the underlying split conveyor belt bed shape. The profiles for the present Z-blades and J-blades permit substantially increased yield in pork loin processing operations, reduced subsequent hand-trimming labor, as well as extended blade wear.

Abstract: Disclosed is a loin puller for trimming off the backfat of a loin that has been scribed from a belly. This loin puller has a frame on which is mounted a conveying system for engaging the loin and moving it towards a cutting zone. In this zone, a cutting tool is mounted for engaging the loin when it is moved by the conveying system, and for cutting the backfat to be trimmed off from the loin, with the so-cut backfat remaining attached to the belly. The cutting tool has two blades that are preferably controlled independently from each other. One of these blades is arcuate and positioned onto the frame so as to engage at least one part of the loin from a side of the loin opposite to the belly, and to cut the backfat to be trimmed from the loin. The other blade is L-shaped and positioned onto the frame so as to engage another part of the loin and cut the backfat to be trimmed thereof directly from the scribing line just below the back ribs of the loin.

Abstract: Disclosed is a device and a method for introducing liquids into meat containing bones and/or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and/or preserve said meat. The aim of the invention is to create a device and a method which make it possible to simultaneously introduce exactly defined, even very small quantities of water, brine, preservatives, seasoning liquids, and/or other liquids in a manner that is adapted to the anatomy of the body of the slaughtered animal, even into meat containing bones and/or cartilage or connective tissue, within a very short period of time on almost any conveying unit, even an existing one, and even on a slaughtering conveyor belt, without using any needle while being highly effective and highly reliable, having a robust structure, and providing minimal tolerance of the injected quantity. Said aim is achieved by a device for introducing liquids into meat, comprising a base frame (1).

Abstract: Dual loin knife blade members, in the form of a Z-blade and two styles (tabbed and non-tabbed) of J-blades, for use with knife assemblies in loin pulling machines for pork processing operations. The Z-blade knife comprises a shelf portion of extended length, formed of two separately-shaped blade portions, to maximize to the allowable customer dimensional length specification for the meat shelf being cut, while not cutting into and exposing the red meat of the pork loin eye. The J-blade, of either the tabbed or non-tabbed style, includes lower sweeping radius blade portions allowing the J-blade to lie closely adjacent and generally conform to the profile of the underlying split conveyor belt bed shape. The profiles for the present Z-blades and J-blades permit substantially increased yield in pork loin processing operations, reduced subsequent hand-trimming labor, as well as extended blade wear.

Abstract: Disclosed is a loin puller for trimming off the backfat of a loin that has been scribed from a belly. This loin puller has a frame on which is mounted a conveying system for engaging the loin and moving it towards a cutting zone. In this zone, a cutting tool is mounted for engaging the loin when it is moved by the conveying system, and for cutting the backfat to be trimmed off from the loin, with the so-cut backfat remaining attached to the belly. The cutting tool has two blades that are preferably controlled independently from each other. One of these blades is arcuate and positioned onto the frame so as to engage at least one part of the loin from a side of the loin opposite to the belly, and to cut the backfat to be trimmed from the loin. The other blade is L-shaped and positioned onto the frame so as to engage another part of the loin and cut the backfat to be trimmed thereof directly from the scribing line just below the back ribs of the loin.

Abstract: A contour-following loin puller for separating the loin from the belly through the finger lean. The contour-following loin puller follows the contour of the surface rib line through at least one rib height sensor and positions the z-blade relative to the surface rib line. The contour-following loin puller offers the ability to greatly increase yield by automating the separation of the loin and the belly to produce finger lean even on thin, soft or nearly frozen product which is very difficult to manipulate manually.

Abstract: Disclosed is a loin puller for trimming off the backfat of a loin that has been scribed from a belly. This loin puller has a frame on which is mounted a conveying system for engaging the loin and moving it towards a cutting zone. In this zone, a cutting tool is mounted for engaging the loin when it is moved by the conveying system, and for cutting the backfat to be trimmed off from the loin, with the so-cut backfat remaining attached to the belly. The cutting tool has two blades that are preferably controlled independently from each other. One of these blades is arcuate and positioned onto the frame so as to engage at least one part of the loin from a side of the loin opposite to the belly, and to cut the backfat to be trimmed from the loin. The other blade is L-shaped and positioned onto the frame so as to engage another part of the loin and cut the backfat to be trimmed thereof directly from the scribing line just below the back ribs of the loin.

Abstract: Dual loin knife blade members, in the form of a Z-blade and two styles (tabbed and non-tabbed) of J-blades, for use with knife assemblies in loin pulling machines for pork processing operations. The Z-blade knife comprises a shelf portion of extended length, formed of two separately-shaped blade portions, to maximize to the allowable customer dimensional length specification for the meat shelf being cut, while not cutting into and exposing the red meat of the pork loin eye. The J-blade, of either the tabbed or non-tabbed style, includes lower sweeping radius blade portions allowing the J-blade to lie closely adjacent and generally conform to the profile of the underlying split conveyor belt bed shape. The profiles for the present Z-blades and J-blades permit substantially increased yield in pork loin processing operations, reduced subsequent hand-trimming labor, as well as extended blade wear.

Abstract: An apparatus and method for classification of a meat cut based on the thickness of the fat layer. The meat classification system comprises a split dual-belt conveyor system and a probe/trolley mechanism assembly where the probe is operable to penetrate the meat cut for measuring fat thickness as the meat cut is being conveyed along the dual belts.

Abstract: An apparatus and method for classification of a meat cut based on the thickness of the fat layer. The meat classification system comprises a split dual-belt conveyor system and a probe/trolley mechanism assembly where the probe is operable to penetrate the meat cut for measuring fat thickness as the meat cut is being conveyed along the dual belts.

Abstract: An automated cutting apparatus and method having a coordinated three axes of motion wherein one axis is designated as a master and provides a master time source and the other two axes are designated as slaves and more proportionately to the master axis. A controller and input device are coupled to the three axes to control the movement thereof. The input device preferably presents an operator with selectable input parameters that allow the operator to divide the piece of meat into groups and designate varying thicknesses for each group.

Abstract: An apparatus for positioning an animal carcass middle and for separating a loin and fatback portion from the carcass middle including a dual blade loin knife assembly for making appropriate cuts to separate the loin and fatback portion. The dual blade loin knife assembly includes a z-blade and a j-blade in which the z-blade separates the loin portion from the belly portion while leaving about a 2 inch to about a 2⅝ inch shelf on the belly portion incorporating an amount of “finger” lean while leaving a portion of finger lean on loin portion and the j-blade separates a selected depth of fatback from the loin portion based on the desired profile. The j-blade is positioned proximate the z-blade such that the carcass middle engages the j-blade subsequent to engagement of the z-blade. The dual blade loin knife assembly increases the useable size of a shelf cut on the belly portion of the carcass middle.

Abstract: A random work arranging device that arranges randomly conveyed works by using a robot and carries out the arranged works, wherein the robot comprises a plurality of arms and a single robot controller for controlling respective arms independently one another to arrange and transfer the works from a conveying position to a carry-out position.

Abstract: The invention concerns a device for the gripping and retention of part of a split carcass by the spinal column (17), and the conveyance of that part essentially in the lengthwise direction of the spinal column, while retaining it by the spinal column during processing of the carcass part by means of cutting tools. The device comprises a mainly rectilinear conveyor (10) with retention elements (11) connected as links in an endless chain, with each element having a first section (21) with a contact surface (22) for a first side of the spinal column and a second section (25) with a pressure surface (26) for a second side of the spinal column. The two sections of each element are designed to allow the contact surface (22) and the pressure surface (26) to be relatively moved towards and away from each other in a direction across the conveyor's direction of conveyance.

Abstract: A machine for processing a carcass-half comprising a loin and a flank partially separated by scribing. The machine has a frame which is fixed an elongated rectilinear working surface intended to receive and support the loin of the carcass-half to be processed. A conveying system is mounted onto the frame above the working surface for engaging and pressing the loin and moving it together with the flank connected thereto up to a cutting zone. A cutting blade is mounted to the frame in the cutting zone for engaging the loin when the frame is moved by the conveying system and for separating the flank from the loin. In this machine, the frame is devised to let the flank fall down from the working surface while the carcass-half is moved by the conveying system. As a result, more spacing is left between the cut ribs once the flank is folded down from the loin, thereby making the machine easier to operate.

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

Abstract: An apparatus for positioning an animal carcass middle and for separating a loin and fatback portion from the carcass middle including a dual blade loin knife assembly for making appropriate cuts to separate the loin and fatback portion. The dual blade loin knife assembly includes a z-blade and a j-blade in which the z-blade separates the loin portion from the belly portion while leaving about a 2 inch to about a 2⅝ inch shelf on the belly portion incorporating an amount of “finger” lean while leaving a portion of finger lean on loin portion and the j-blade separates a selected depth of fatback from the loin portion based on the desired profile. The j-blade is positioned proximate the z-blade such that the carcass middle engages the j-blade subsequent to engagement of the z-blade. The dual blade loin knife assembly increases the useable size of a shelf cut on the belly portion of the carcass middle.

Abstract: A loin puller for processing a carcass-half comprising a loin and a flank partially separated by cutting, the loin comprising a layer fat to be trimmed off. The machine has a frame which is fixed an elongated rectilinear working surface intended to receive and support the loin of the carcass-half to be processed. A conveying system is mounted onto the frame above the working surface for engaging and pressing the loin and moving it together with the flank connected thereto up to a cutting zone. An arcuate cutting blade is mounted to the frame in the cutting zone for engaging the loin when the frame is moved by the conveying system and for cutting the layer fat to be trimmed off the same. Advantageously, the frame is devised to let the flank fall down from the working surface while the carcass-half is moved by the conveying system. As a result, more visibility is left for evaluating an optimum position for the cutting blade.

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

Abstract: An apparatus and method for removing loins from pork bellies to result in a high yield of loin in a two-step method, the first step involving the removal of the loin and the second step involving the skinning of the loin portion removed. A unique knife shaped in the form of a Z is used to cut all the way through the belly. Once complete, the skin from the belly remains on the loin and is subsequently run through a loin skinner in a controlled cutting process that significantly reduces the chance of cutting below the loin fat and into the muscle.

Abstract: The invention relates to an apparatus for mechanical removal of a spinal column part from a part carcass (12), such as a fore-end of a pig carcass, comprising tools for separating the spinal column part from the part carcass by cuts along the spinal column part, and conveyor and guide arrangements for providing a relative movement between the tools and the part carcass during cutting. A first cutting tool (18, 49) is used for mechanically separating the meat on the part carcass from the spinous processes and the dorsal side of the spinal column. The tool has a tapering knife blade (19, 50) with a cutting edge (22) along a first edge and a knife part (20, 51) along a second edge of the tapering blade (19, 50). The knife part (20, 51) is mounted mainly at right angles to the blade and has a cutting edge along the edge closest to the tip of the tapering blade (19, 50).

Abstract: An improved loin knife for a loin puller apparatus having a scribe saw with an associated decelerator and depth gauge immediately in advance of the loin knife for the purpose of cutting through the ribs of the carcass middle. The loin knife has a bight region that is positioned and configured so as to extend through the fatback and to pull the loin portion with the fatback, and in pork carcasses the skin, intact. The bight has a substantially horizontal region that cuts through virtually the entire length of the fingers of lean, which include portions of the serratus dorsalis muscle. To assist in orienting a carcass middle with regard to the scribe saw and loin knife, the apparatus is provided with a load bar that engages the chine and provides for a more uniform alignment of the carcass middle with the loin knife in relation to the position of the chine.

Abstract: The apparatus for automatically removing ribs portion from belly of a beast flank, such as pork flank, comprises a conveyor provided with gripping hooks for holding the flank in position on the conveyor during ribs portion removing, a camera disposed over flank top surface showing ribs for generating image electrical signals representing an image of the flank top surface, a laser triangulation unit for generating surface profile data characterizing the flank top surface, a pair of lateral cameras for generating ribs thickness data for the ribs and analyzing device such as computer for receiving the image electrical signals, surface profile data and ribs thickness data for deriving therefrom a programmed cut profile according to a predetermined meat thickness to be left under the ribs.

Abstract: A loin puller apparatus that incorporates a scribe saw with an associated decelerator and depth gauge immediately in advance of the loin knife for the purpose of cutting through the ribs of the carcass middle. To assist in orienting a carcass middle with regard to the scribe saw and loin knife, the apparatus is provided with a load bar that engages the chine and provides for a more uniform alignment of the carcass middle with the loin knife in relation to the position of the chine. Also, a guide bar that is in substantial alignment with the load bar is provided to assist in the initial alignment of the carcass middle as the carcass middle is loaded into the loin puller. A laterally driven impeller is provided to force the chine portion of the carcass middle into the load bar, thus straightening the chine against the load bar. The impeller is also rotatably driven to assist in driving the carcass middle toward the loin knife.

Abstract: A process and apparatus for the removal of ribs (15) from a carcass section (10) which contains a spine portion (11) and a number of ribs (15), comprises grasping a section of tissues (14) in the vicinity of the ventral extremities (17) of the ribs (15), pulling the grasped section of tissues (14) in a direction (A) transverse to the ribs and away from the ventral extremities (17) so that end regions (19) of the ribs (15) near the ventral extremities (17) are exposed, and restraining the exposed end regions (19) and further separating tissues attached to the ribs (15) so as to progressively expose the ribs along a major proportion of their lengths. Tissue attachments between the grasped section of tissues (41) and the ribs (15) at the ventral extremities (17) of the ribs where initial exposure of the ribs (15) is desired are first weakened by forming a cut (23) between the cartilage (18) attached at the ventral extremity (17) of each rib (15) and the respective ventral extremity (17) of the rib.

Abstract: An upper conveyor and trimming blade assembly for an automatic trimmer adapted for trimming a layer of material, conforming with the shape of a trimming blade, from a meat product. The assembly includes an upper conveyor mounted in a vertically spaced relation above a lower conveyer wherein cooperative movement of the upper and lower conveyor is operative to transport the meat product into trimming engagement with a trimming blade. A trimming blade is mounted on the skinning machine base frame, for trimming the unwanted material from the meat product. The trimming blade is mounted in a holder adapted to bend the blade into a shape conforming with the shape of the meat product being trimmed.The assembly may be constructed as a replacement kit for installation on existing machines or installed during the fabrication of the automatic trimming machine.

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

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

Abstract: 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: An apparatus for separating a loin and ribs from a carcass half that incorporates a scribe saw assembly immediately in advance of a loin knife for the purpose of cutting through the ribs of the carcass. This scribe saw assembly is mounted from the lever arm of a roller, the roller being biased against the surface of a carcass and moving vertically with response to that surface. Thus, the scribe saw assembly also moves vertically in unison with the roller. The scribe saw blade creates a kerf for passage of a portion of the blade of the loin puller. Provision is made so that the lateral orientation of the blade of the saw corresponds to the lateral orientation of the portion of the loin knife that is to pass through the cut ribs. When the position of the loin knife is changed, the lateral position of the saw blade is changed accordingly. The apparatus also provides for the flattening of remaining ribs and the separation of these flattened ribs from the rib fat of the carcass half after the removal of the loin.

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: 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. For instance, one cutting path may be calculated for trimming the fatty tissue from the carcass, and another cutting path may be calculated for segmenting the trimmed 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: A bone-cutting meat recovery unit having a platform tilted off horizontal with an elongated channel formed in its upper surface and a vertically extending powered band saw running through the platform immediately adjacent the channel at an angle thereto of approximately 30.degree., and a powered continuous drive chain revolvably mounted directly above the channel and having teeth to engage racks of bones placed with their spinal columns extending longitudinally within the channel and drive the same past the powered band saw.

Abstract: An improved loin puller (10) for trimming the back fat (34) from a loin (32) and from a rib portion (37) which are attached to a carcass half (3o) by using an automated system having a variable width and depth of cut. A frame (12) is provided to support the individual components of the improved loin puller (10) a selected distance above a support surface (38). A conveyor belt (50) is provided for conveying the carcass half (30) toward a cutting blade (76). Loin and rib engagement chains (56, 57) are provided for pulling the loin (32), ribs (37), and associated back fat (34) toward and across the cutting blades (76,158) which are provided for separating the loin (32) and ribs (37) from the back fat (34). selectively controlling the depth of cut. A cutting width adjustor (22) is provided for selectively varying the width of the cut without substantially varying the depth of the cut.

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

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

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

Abstract: 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: Apparatus for the separation of back fat from a loin portion of a carcass and having a conveyor for supporting and moving a loin portion with the back fat lowermost, a pressure device for applying pressure to the upper surface of a loin portion, a generally arcuate blade interposed between the conveyor and the pressure device, the blade being moveable relative to the conveyor, a device for sensing the thickness of back fat on the loin portion between the conveyor and the lean portion of the loin, and generating measurement signals, and thereby moving the blade, and a method of separating back fat from loins by the use of such apparatus.