Abstract: The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The technology as disclosed and claimed further includes a method and apparatus for removing a tender meat portion from a poultry item. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and/or an annular blade knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife. The combination as claimed including the annular blade knife implement can remove the tender meat portion for the keel bone and posterior sheath.

Abstract: A volumetric portioning apparatus includes a valve assembly operable in a first position and a second position. The first position of the valve assembly allows a food product to flow from an input hopper through the valve assembly and into a portioning assembly. The second position allows the food product to flow from the portioning assembly, through the valve assembly and into an output receiver. The apparatus further includes an actuator coupled to the valve assembly. The actuator is operable to move the valve assembly from the first position to the second position. The apparatus further includes a knife element operable to automatically cut the food product in the valve assembly to prevent the food product from limiting movement of the valve assembly from the first position to the second position.

Abstract: The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.

Abstract: A system and method for removing a bone from a primal or sub primal meat cut that includes a conveyance system having a continuous conveyor extending along a path of conveyance from an upstream point at the loading end to a downstream point at the discharge. The system includes a pair of opposing support surfaces projecting vertically upward from a first position of the continuous conveyor along the path of conveyance whereby each of the opposing support surfaces of the pair inwardly extend one toward the other, from an upper level downward vertically to a lower level. Each opposing support surface of the pair has a downward slope and each opposing surface of the pair converges at a recessed valley at the lower level.

Abstract: The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.

Abstract: An apparatus and method for a colony system for growing poultry includes a rack system including vertically and horizontally oriented support members, where the support members can be beams that are structurally interconnected forming multiple vertically tiered channels through which a poultry basket can be conveyed, and where each channel formed by the support members has an entry end and an exit end. The system further includes an entry end pulley having multiple side-by-side entry end pulley grooves around an entry end circumference of the pulley. The system further includes an exit end pulley, and the exit end pulley has multiple side-by-side exit end pulley grooves around an exit end circumference of the exit end pulley, where the exit end pulley is rotatably mounted on an exit end bearing axle where the exit end bearing axle has opposing ends fixedly positioned.

Abstract: An apparatus for delivering information to a mobile computing device regarding a packaged food product includes an information delivery computing device comprising a processor and non-transitory memory. The non-transitory memory includes executable instructions that when executed by the processor cause the information delivery computing device to send information about one or more characteristics of the packaged food product to the mobile computing device in response to a request from the mobile computing device. The request from the mobile computing device can be received by the information delivery computing device when a customer scans a QR code on the packaged food product with a camera on the mobile computing device.

Abstract: A volumetric portioning apparatus includes a valve assembly operable in a first position and a second position. The first position of the valve assembly allows a food product to flow from an input hopper through the valve assembly and into a portioning assembly. The second position allows the food product to flow from the portioning assembly, through the valve assembly and into an output receiver. The apparatus further includes an actuator coupled to the valve assembly. The actuator is operable to move the valve assembly from the first position to the second position. The apparatus further includes a knife element operable to automatically cut the food product in the valve assembly to prevent the food product from limiting movement of the valve assembly from the first position to the second position.

Abstract: An apparatus for delivering information to a mobile computing device regarding a packaged food product includes an information delivery computing device comprising a processor and non-transitory memory. The non-transitory memory includes executable instructions that when executed by the processor cause the information delivery computing device to send information about one or more characteristics of the packaged food product to the mobile computing device in response to a request from the mobile computing device. The request from the mobile computing device can be received by the information delivery computing device when a customer scans a QR code on the packaged food product with a camera on the mobile computing device.

Abstract: Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

Abstract: A process for manufacturing eggshell powder for use in the production of bio-based products is provided. The process involves exposing a quantity of eggshell to high air speed at room temperatures to pulverize the eggshell and separate the eggshell component from the inner membrane component. Thus, the process avoids the use of high temperatures and other harsh chemical treatments to remove the inner membrane from the eggshell thereby resulting in an eggshell material that retains the original lipid-protein structure of the native eggshell from which the powder derives. Accordingly, an eggshell powder composition is provided that is substantially free of inner membrane material and possesses a lipid-protein structure substantially similar to that of the eggshell from which the powder is derived. A polymer composite composition comprising an eggshell component and a polymer component is also provided.

Abstract: Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

Abstract: An method for processing pork belly trim to produce bacon pieces where pork belly trim is size reduced and cooked. One implementation of the technology includes initial cooking and separating the product and distributing the product evenly on a conveyor. The step of initial cooking and separation is utilized because depending on the amount of size reduction and the type of size reduction, the product will tend to lump together. Therefore, in one implementation of the technology, an initial step of initial cooking and separation is utilized.

Abstract: A colony basket and method of using the same for handling poultry from DOC through the growing process and on to a production facility comprising a harvesting system, a loading system, a transport system, an unloading and storing system, hanging system and cleaning system. The system and method performs the steps of harvesting and colonizing live poultry into a singly stackable and transportable colony basket, stacking and loading the trays on a transport, unloading and temporarily storing the poultry for subsequent processing. The system and method further includes the use of a modular colony basket for interchangeable use with the described system.

Abstract: An apparatus and method for extruding extrudate through an extruding horn having a geometry that allows for a uniform flow from the discharge end into a cooking section that sets the outer surfaces of continuous flow of all meat specie. The technology as disclosed and claimed allows for uniform product thickness throughout the cooking process, increased system throughput, and increased bind in the sheet leading to overall increased product yields. The technology eliminates the need for a meat press ahead of the system to set thickness further reducing yields.

Abstract: The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.

Abstract: The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize the animal carcass. A method of forming a rib-meat product and one or more rib-meat products are disclosed. One rib-meat product includes a plurality of rib bones and a substantially cylindrically-shaped meat portion attached to a second end of each of the rib bones in the plurality of rib bones. The substantially cylindrically-shaped meat portion is a continuous piece of meat originally present on the plurality of rib bones. The substantially cylindrically-shaped meat portion includes a flap portion and a stationary portion, and the flap portion has been detached from each of the first ends of the plurality of rib bones and is substantially wrapped around a stationary portion at the second end to form the substantially cylindrically-shaped meat portion.

Abstract: A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.

Abstract: An article of manufacture, namely a poultry cut food product, and a method of producing the article of manufacture. The article of manufacture includes a portion cut of the thigh of a poultry item or other bird.

Abstract: A method and apparatus is provided for curing a food item utilizing a vacuum environmental profile and a temperature environmental profile using convection heating. An apparatus including a closed environmental control system having an internal sealable curing chamber is provided. A vacuum pump can be communicably connected to the internal sealable curing chamber and can be used to create a vacuum in the internal sealable curing chamber. The vacuum pump and internal sealable chamber can maintain the vacuum for a time sufficient to achieve a predetermined moisture content for a selected food item. The technology as disclosed can include a closed heat transfer system directing heated fluid into the internal sealable curing chamber by convection.