Abstract: A reflection measuring device for determining quality properties of items comprises a measuring head with a housing which is optically open in one side. The housing is designed to be placed on the item requiring measurement of the reflection factor, with the open side turned towards the surface of the item. The device has one or more light emitters arranged to illuminate the surface of the item adjacent to the open side of the housing, and a plurality of optical fibres, one end of which leads to the interior of the housing to receive light reflected from the surface of the item and to conduct it to a detection system. The system comprises filter elements each positioned adjacent to the other end of one or more of the optical fibres, each permitting passage of near infrared light in a predetermined wavelength range. Photodetectors each positioned by a filter element are arranged so as to measure the strength of the light passing through the filter.

Abstract: Method for fixation of cut up carcasses of slaughter hogs (3), which are suspended at their hind legs and which have been eviscerated after the cutting, during which fixation in particular the spinal column of the hog is aligned relative to the median plane of the carcass by means of a member (10) clutching the snout of the animal, said member exerting a downwards pull to stretch out the animal during the cutting of the carcass, or for processes requiring a similar fixation.

Abstract: Stunning of animals to be slaughtered at slaughterhouses takes place by exposing the animals for a sufficiently long period of time to an anaesthetic atmosphere, such as an atmosphere of carbon dioxide. A number of animals is first driven into a transport box (2b) which has been placed in a filling area at the slaughterhouse. Then a filled box is transported to a waiting area for boxes (2c), and from this waiting area a box is taken when needed and led through a stunning area (3) filled with the anaesthetic atmosphere, such as an oblong pit with room for 2-15 boxes (2d), which are led in one after another. The boxes (2f) with stunned animals are emptied of animals to be slaughtered, which are chained, whereas the empty boxes (2a) are returned to the filling area for renewed use. The removal of a box (2c) from the waiting area and the supply to the stunning area (3) are controlled by the current slaughtering speed and the number of boxes (2d) in the stunning area.

Abstract: Bone-containing animal material, such as slaughterhouse waste which has been scoured and dewatered by pressing, is separated into a bone-containing phase and a meat protein-containing phase by stirring the material with water after comminution to form a suspension (2) which is subjected to a separation in a hydrocyclone (8). The suspension is hereby separated into a bone-containing phase leaving the cyclone through its bottom nozzle, and into a meat protein-containing phase leaving the cyclone through its vortex detector and being processed into a protein product in a manner known per se.In the phase rich in meat protein at least about 70 weight-% of the dry matter is protein, whereas the bone-containing phase has a protein-content in the dry matter of less than 40 weight-%, including the ossein contained in the bones.

Abstract: A method for eviscerating pig carcasses comprising insertion of a plug into the anus of the carcass in order to avoid contamination of the carcass.Before the plug is inserted into the anus it is cooled down to a low temperature, such as below -20.degree. C. The plug will freeze on to the area around the anus sealing the anus tightly.In this way the casing contents will not flow out during the cutting or boring-out of the rectum and further treatment of the casings.The plug comprises a sealing section 1 having a large cold capacity.

Abstract: A method of heat treatment of products advanced through a chamber by circulation through the chamber of hot, humid air that is evacuated, is supplied with humidity and heat and then blown back to the chamber, includes the step of supplying heat and humidity to the air by atomization into the circulating air of excess water of a temperature higher than that intended in the chamber. An apparatus for carrying out the method includes a chamber comprising one or more subunits, through which subunit(s) the products to be thermally treated are passed, a fan which on its draught side is connected with the subunit for exhaustion of the humid air and on its delivery side with a flow passage for blowback of the humid air to the subunit, and a water atomizer for water of a higher temperature than that desired in the scalding chamber. The method provides for obtaining a stable heat treatment at varying load and actions of heat and cold.

Abstract: Animals such as pigs which are to be slaughtered at slaughterhouses are unloaded from the transport truck and driven into pens and stalled in these for some time, until they are driven out of the pens and over to a stunning apparatus. The pigs of a supplied lot to the slaughterhouse, or part of the supplied lot, are treated as a separate unit during one or more of the above-mentioned stages of treatment, which means that pigs of a unit are to be constantly kept separated from pigs belonging to other units. Each unit may comprise e.g. 15 pigs. The treatment of the animals in units reduces their aggressions, and their well-being is increased, which will result in a lower incidence of rind damages, blood splashings and deviant meat quality of the carcasses. A system for stalling of the pigs includes a number of oblong pens (1), which are placed next to each other. Each of the pens has an entrance gate (6), an exit gate (8) and a driving gate (10) which is movable in the longitudinal direction of the pen.

Abstract: For determining properties of individual livestock carcass, in particular cattle carcasses, a carcass or half of a split carcass is placed in a light-screening chamber in front of a light-emitting, contrasting surface. The carcass stands out as a dark silhouette against the contrasting surface and a picture of one entire side of the carcass is registered by means of a video camera. The contour of the carcass is determined by processing the registered picture in a data processing system, and on the basis of the contour determined in the processing system, a calculation of the parameters is performed in the data processing system for determining the properties of the carcass, the result of the determination being displayed or printed out.

Abstract: A probe unit for automatic determination of quality properties in meat comprises an insertion probe with a measuring device, such as a light reflection meter, at a free end of the probe. A double-acting drive cylinder unit reciprocatingly moves the insertion probe and consists of an interior pipe surrounded by an outer impact resistant pipe. A tubular piston rod is reciprocatingly slidably arranged in the interior pipe. The piston rod extends through both ends of the interior pipe and has an overall length at least twice the length of its stroke. The front end of the piston rod serves as the insertion probe while the rear end of the piston rod carries or forms part of a position meter producing electric pulses indicative of the position of the light reflection meter with respect to the interior pipe. The position meter includes a signal generator with a toothed wheel engaging a toothed rack and generates pulses applied to a pulse counter.

Abstract: An apparatus for the scalding of carcasses comprises a heat insulated cabin (1) for the carcasses (3) and fans (4) with appertaining air ducts (5) for the circulation of hot, humid air past the carcasses being conveyed through the cabin. Fan supported burners (6) and water atomizers (9) opening directly into the air ducts are provided for maintaining the temperature and humidity of the circulating air. The output of the burners (6) is adjusted directly by temperature sensors placed in the circulating air, while the water atomizers (9) are set for a constant output. The adjustment can adapt itself quickly to changing load conditions so that a constant condition is maintained in the cabin. The apparatus has also one or more air discharge ducts (10) for the air supplied to the cabin by the burners (6).

Abstract: Boar taint in individual animal bodies, preferably carcasses or parts thereof, is detected by preparing an extract of a meat and/or fat sample from the body or part thereof, reacting said extract with a color reagent, for which the color intensity developed at certain wavelengths exhibit a statistical relationship with boar taint, determining the transmittance or absorbance of the reacted extract at one or more such wavelengths, and inserting the recorded values in the said statistical relationship. A high correlation has been found to exist between color reaction and boar taint evaluation so that the transmittance or absorbance at wave lengths characteristic of the color reaction gives a quantitative measure of boar taint intensity. This has made it possible to determine threshold values which objectively define organoleptic inacceptable taint levels.

Abstract: A method for determining the properties of a material having plastic properties, e.g. the fat content of minced meat or meat cut into pieces, comprises determination of the density of the material.The measurement required for the determination of density is effected by means of a chamber which is substantially filled with the material and into which a displacement member is slidingly introduced through a hole in the wall of the chamber, said displacement member having a considerably smaller cross sectional area than the chamber. The displacement member is introduced so far into the chamber that the force of introduction applied reaches a predetermined value, and then the length of penetration of the member is recorded.

Abstract: Boar taint in individual carcasses of uncastrated boars or parts thereof is determined in a fast and simple manner by determining IR-spectrophotometrical transmission data for the individual carcass or part or preferably on a sample from the carcass or part, and comparing the spectral data registered with corresponding data having a statistical relationship to boar taint. A suitable determination is determination of the ratio between the absorptions at two different wave lengths in the range of 1275-1325 cm.sup.-1 in the IR spectrum of the fat sample. A still higher correlation between the particular spectral data and the organoleptic data is obtained when one or more further parameters with statistical correlation to the odor image is/are included, e.g., the concentration of unsaturated fatty acids in the fat of the boar carcass.

Abstract: A rotatable surface cleaning device is employed for removing undesirable offals from the muscles of carcasses and/or hair and bristles from the rind thereof. The device has scraper means along its periphery, and the outer ends of the scraper means are moved towards, along and away from the flesh surface or rind by rotation of the device. A gentle and effective cleaning is achieved when the scraper means are constructed as rigid scraper fingers (5) which at the opposite end of the scraper end (3) are pivotally secured in the device with pivot axes (6) parallel with the axis of rotation (0) of the device. The freely pivotable fingers are spaced circumferentially and axially in the device.

Abstract: An apparatus for treating an animal carcass, particularly a slaughtered pig, suspended in a rotatably mounted suspension device, comprising a holder for a tool to treat the animal carcass and apparatus for automatically moving the holder both upward and downward and forward and backward with a controlled force independent of the shape of the carcass.