Abstract: A slicing machine for slicing meat strands that have a cross section that varies over a longitudinal extension in large numbers and as quickly as possible into weight precise slices. In one embodiment, two meat strands are received adjacent to each other in a respective form tube and pushed against a respective separately adjustable stop plate independently from each other by a controlled longitudinal press plunger and compressed in the longitudinal direction. In addition, a cross section of the form tubes may be reduced in a first transversal direction jointly and in a second transversal direction independently from each other and thus the respective meat strand is transversally compressed to a constant cross section prior to slicing.
Abstract: A system for processing a suspended beef carcass as the carcass is moved along a defined path. A robotic arm is carried on a moveable table and has mounted thereon a servo motor-driven band saw capable of effecting a splitting operation on the beef carcass. The band saw is counterbalanced by a mass having a weight less than the weight of the band saw, and the robotic arm has a maximum load-carrying capacity less than the weight of the band saw. A torque monitor for the servo motor detects breaks in the band saw or breaks in the support for the band saw. A vision-based sensor system detects location of a tail bone on the beef carcass and identifies an age-indicating indicia. The system includes a controller in communication with the carcass rail, the carcass processing device and motor, and the vision-based sensor system.
Abstract: The present disclosure relates to a method and a device for filling of sausage sleeves with pasty material through a filling tube, wherein the pasty material is fed in the filling tube through an opening on its rear end in the axial direction. At the end of the filling process, the filling tube is moved back out of its filling position in the axial direction onto an axially arranged closing element, wherein the opening is closed.
December 6, 2016
Date of Patent:
October 2, 2018
Albert Handtmann Maschinenfabrik GmbH & Co. KG
Andreas Betz, Manfred Baechtle, Gerhard Schliesser, Christian Restle, Florian Osswald
Abstract: A sausage cutting apparatus 10 for cutting an extruded length of sausage into smaller sausage portions includes first and second cutting assemblies located at opposite sides of a feed path. The cutting assemblies include flexible toothed belts 38 driven by toothed pinions, to which a number of longitudinally-spaced cutting device 30 are fixedly attached. The apparatus includes a drive system for synchronously driving the belts 38 and a guide system for guiding displacement of the cutting devices into and out of meshing engagement with one another for cutting the length of sausage. Each cutting device includes a cutting blade defining a domed cutting face at an inner side thereof. The cutting devices are displaced along arcuate cutter paths during meshing engagement of the cutting blades wherein the cutting faces of opposing pairs of cutting blades mesh with a slight interference fit in a conjugate meshing action.
March 6, 2018
Date of Patent:
September 18, 2018
Freddy Hirsch Group AG
Tom Lawrence Thring, Andries Wynand Van Zyl, Hermann August Schultz, Heindrich Fritz, Johannes Christiaan Du Preez
Abstract: A method and system for adjusting operation of a meat processing machine on the floor of a meat processing plant which is controlled by a PLC away from the machine. An operator at the meat processing machine is provided a digital display of pre-selected operating parameters related to the meat processing machine. The operator can adjust one or more of the pre-selected operation parameters on the display. The adjustments are communicated to the PLC, allowing real-time control of a remotely positioned PLC to minimize need of operator to have to physically walk between machine and the PLC in a remote room. In one form, the communications are via IP protocol between a web-server at the PLC and the portable digital display on a web-enabled tablet computer.
Abstract: An apparatus for processing a crustacean body part is disclosed. The apparatus includes a conveyor, a first blade, and a first fluidic device. The conveyor has a downstream direction and a first region for supporting a crustacean body part. The first fluidic device is drivingly coupled to the first blade, and actuation of the first fluidic device moves the first blade into the first region. Methods of processing a crustacean body part, methods and apparatus for cracking a crustacean shell, controllers for directing processing of a crustacean body part, and pre-cut seafood items are also disclosed.
Abstract: Vent cutter including a rotatable cutter with forward cutting edge for cutting tissue around a vent of poultry. A centering pin can be inside the cutter with a thickened end portion for insertion into the vent prior to cutting. A clamping sleeve can be inside of the cutter and surround the centering pin. The centering pin and the clamping sleeve can be movable with respect to each other and arranged to cooperate for clamping tissue of the poultry. The clamping sleeve can be movable with respect to the cutter.
Abstract: A bird motion simulator decoy system uses a pulley system supported by a plurality of stanchions and driven by a motor to create a continuous, circuitous loop of moving decoys attached to a pulley belt. The stanchions each have a pulley support arm connected extending from a central shaft, to which at least one pulley is connected. The pulley belt is engaged with each of the pulleys. The stanchions are either affixed into the ground by a ground anchor or to a tree by ratchet straps. A plurality of decoy attachments is affixed to the pulley belt, and as the motor drives the pulley, the decoy attachments move in a continual loop, simulating bird motion.
Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.
Abstract: A hunting tool for facilitating dragging an animal carcass to a field dressing location or from the field, and for spreading open the rib cage of an animal carcass during field dressing, is comprised by a generally parallelepiped body terminating in two bifurcated ends. The body may be provided with a contoured or conformal grip to assist with manipulation, and is preferably fabricated from a high density alkane hydrocarbon polymer, such as high density or UHMW polyethylene. Adjacent each of the bifurcated ends is a rope anchor, and a rope may be anchored thereon. The rope is used to engage the carcass during transport, using the hand grip to hold and pull the animal from a convenient height. The bifurcated ends are used during dressing to spread the rib cage.
Abstract: A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.
Abstract: Useful portions in the fish heads W are collected from a number of fish heads W of the same kind of fish and of roughly same shape, pituitaries M. A useful portion line is preliminarily determined which passes pituitaries M as useful portions of the number of fish heads W having different sizes when the fish heads W are rested in a specific posture, and each of fish heads W to be processed is rested in the specific posture, and the rested fish head W is cut in the vicinity of the preliminarily determined useful portion line substantially along the useful portion line to expose an useful portion, and a brain as an untargeted portion which is present in a cut surface F is removed to expose the pituitary M, and the exposed pituitary M is collected.
Abstract: A field dressing knife suitable for all aspects of field dressing small and large game is disclosed. Various novel aspects of the knife include: a large butt-end of the handle and a groove near the butt-end of the handle, both to spread the normal stress over a larger surface area when striking the butt-end of the handle with a free hand for splitting pelvis and brisket bones; and a configurable handle, permitting the double-edged field dressing knife to be used in knife mode or in a hatchet mode.
Abstract: The invention is a method and apparatus for quicker, easier and more injury-free skinning of small to medium size game utilizing a dual fish skinner in conjunction with game skinning attachment, whose spike provides support and accessibility.
Abstract: A positioning apparatus for animal carcass halves, particularly slaughtered pig halves, arranges a cleaving plane to be aligned in parallel with an imaging plane of a camera. The positioning apparatus includes a rear guide element disposed movably at a level of an upper guide. In a region of an imaging position of a slaughtered pig half, the positioning apparatus includes rollers operating as pressure elements.
Abstract: Methods, systems, and devices for increasing protein food safety are provided. According to one embodiment, a method in a computer system for increasing protein food safety includes steps: (a) receiving contamination level data; (b) accessing from a database stored data comprising prior contamination level data, prior interventions associated with the prior contamination level data, and prior actual results associated with the prior contamination level data; (c) selecting a subset of the prior contamination level data, the prior interventions, and the prior actual results, where the prior contamination level data is similar to the contamination level data; (d) determining if an effective intervention is set forth in the subset based at least partially on the prior actual results in the subset; and (e) if an effective intervention is not set forth in the subset, causing an intervention to be output that is increased relative to the intervention in the subset.
June 24, 2009
Date of Patent:
September 6, 2011
Ivy Animal Health, Inc.
Joseph D. Young, Marcel J. Sarzen, Patrick D. Mies
Abstract: Systems and methods for cleaning animals are disclosed. In one embodiment, an apparatus for cleaning a plurality of carcasses of harvested animals includes a track system configured to convey the carcasses through a plurality of carcass disassembly stations. The apparatus also includes a spray system for directing a fluid at a portion of at least one of the carcasses. The spray includes a plurality of nozzles configured to rotate relative to the track system. The spray system directs the fluid onto each of the carcasses in a tracking manner as the carcass moves from a first carcass location to a second carcass location. In another embodiment, a method for cleaning a plurality of carcasses of harvested animals includes providing an assembly line for conveying the carcasses through a plurality of carcass processing stations. At least one of the stations comprises a spray nozzle assembly for directing a fluid in a rotating path at a portion of each of the carcasses.
Abstract: Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N?-bromochloro-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N?-bromochloro-5,5-dialkylhydantoin or III) contacting at least one raw meat product and/or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.
Abstract: At present there's no universally adopted Handheld Portable Oyster Opener available to consumers. The Oyster Opener described herein is simple, quick and ultra-safe to operate. It's lightweight, robust, inexpensive, portable and handheld. It can be leveled in use to prevent unwanted loss of Oyster Liquor. This caulk gun style Oyster Opener can be easily carried and used by anyone regardless of their strength or dexterity. It can be used at home and passed around at outings for the safe, simple opening of oysters, large or small. Its intuitive ergonomic design and the synergistic integration of its lightweight functional elements allow a user to rapidly load, ideally position, firmly secure and effectively leverage an oyster open in a safe, regulated and controllably nuanced manner while keeping the oyster level. It allows the cutting of adductor muscles and removal of the top shell while an oyster is in the device.
Abstract: An automated cleaning system, where dairy cows pass through a foot bath region. The foot bath is periodically changed by implementing an agitation phase where high velocity water jets agitate the waste material in the foot bath and causes these to be discharged, followed by a drain phase where the liquid flows out an outlet. Then, a flushing phase removes the further debris, with the foot bath then being refilled with water and chemical disinfecting liquid for a subsequent cycle where another group of cows would pass through the foot bath region.