Abstract: The present invention relates to a salmon roe selecting and washing machine which can completely remove faulty roe and foreign substances from normal, mature roe, wherein the salmon roe selecting and washing machine has at least one salmon roe transferring plate 11 extending in the salmon roe transferring direction, in which a number of slits 14 having such a width that normal salmon roe does not fall down are formed, and resiliently supporting a salmon roe transferring portion 7 inclined downward in the salmon roe transferring direction at a frame 5 thereof, a vibrating means 16 is provided at the salmon roe transferring portion, and a shower means 18 for sprinkling salt water is secured above the salmon roe transferring portion 17. By sprinkling salt water by the shower means 18 while vibrating the salmon roe transferring portion 7 by the vibrating means, and transferring salmon roe by streams of salt water, faulty roe and foreign substances, etc.

Abstract: The invention disclosed in this document relates to an apparatus and method for parallel processing of a plurality of cattle carcasses suspended from a conveyor. At least two processing stations are provided that displace, or move, in a direction parallel to the conveyor. Each of the two stations performs generally the same processing operation on a carcass and each station has an individual coupling means for releasably engaging on the conveyor, wherein the processing stations are displaceable along a common guide. The processing stations are preferably connected flexibly to each other such that the interval between the processing stations in a position coupled to the conveyor is greater than in a position disconnected from the conveyor.

Abstract: A meat treating system, i.e. method and apparatus, for tenderization and/or killing microorganisms in and on the meat, includes an outer heavy-duty circular-cylindrical cylinder and a meat-holding inner container concentrically disposed within the outer cylinder with an annular space therebetween. The bottom of the cylinder is sealed so that a column of water can be supported in the annular space. Upon generation of an explosive discharge, a shock wave is created to effect tenderization and/or the killing of microorganisms. The explosive discharge, which can be created either by a chemical explosive or by a capacitor discharge, also serves to blow open the seal at the bottom of the cylinder permitting the column of water to escape.

Abstract: A casing lock mechanism, for a sausage stuffing machine, which reduces the risk of damage to a sausage casing during a sausage extruding operation. The casing lock mechanism includes a chuck member that holds a pair of jaws having jaw holes that surround a nozzle or stuffing horn. The chuck member is connected to the nozzle so that it rotates at the same time, in the same direction, and at the same speed as, the nozzle. The chuck member holds the jaws so that when rotated it imparts a centrifugal force to the jaws thereby causing them to move radially outward to lock a sausage casing to the outside of the nozzle. Because the nozzle does not rotate during an extruding portion of the sausage stuffing cycle, no centrifugal force is imparted to the jaws which thus assume a free state wherein they do not lock the sausage casing to the nozzle. Therefore, pressure on the sausage casing during the extruding cycle is reduced, thereby reducing the tendency to overstress and tear the sausage casing.

Abstract: Apparatus and method for detecting the presence of a bone fracture in a specific bone of a slaughtered animal or a part thereof, particularly fowl, especially for detecting a bone fracture in the leg bone of fowl, the apparatus comprising: retention means designed to retain an animal on a retention location thereof, fracture detection means designed for detecting a possible fracture in the relevant bone of the animal, and signalling means which are linked to the fracture detection means and signal whether a bone fracture is or is not present.

Abstract: A mechanism for ejecting a cutting blade from a knife assembly in a meat skinning machine includes a shoe with a supporting surface for the blade and a releasable clamping assembly for clamping the cutting blade to the supporting surface. The clamping assembly includes a clamp and releasable fasteners. Together the shoe and clamp form an elongated open slot adjacent to the blade when clamped together by the fasteners. A pair of ejectors extend into the slot and are slidably mounted with respect to the shoe and the clamp so as to engage the blade. The ejectors can be pushed into the blade to eject the blade when the clamp is released. The ejectors are rigid elongated rods longitudinally spaced along the edge of the blade opposite the cutting edge. The ejector rods include a guide bulb thereon, with cam surfaces thereon to engage and lift the clamp when moved rearwardly to lift the loosened clamp from the blade.

Abstract: A substantially rectangular platform that has a top surface and a bottom surface. A pair of sectional tubular stanchions has one end connected to the platform. A cross-member is connected between the pair of stanchions other ends. A winch with a cable and an elongated carcass lifting member is mounted onto the cross-member. A pair of adjustable carcass leg retaining members each having one end secured to the winch's elongated carcass lifting member. The adjustable carcass leg retaining member's other ends are detachably securable to the carcass's legs. A pair of adjustable carcass skin retaining members each having one end secured to the platform by hooks. The adjustable carcass skin retaining member's other end is detachably securable to the carcass's skin.

Abstract: A method and apparatus for cutting sausages squeezes the meat inside the casing by a crimping wheel to move the meat emulsion away from the linking point to provide sufficient casing to close the ends of the proposed links and to prevent bursting of the casing. This is accomplished by passing the unlinked sausage strand over a crimping wheel to crimp the proposed linking points, reshaping the sausage strand at the linking points, and then subsequently cutting the precrimped link points.

Abstract: Apparatus and method for processing animal carcasses are described. The method for processing the animal carcass includes electrically stimulating a target region of the animal carcass. By focusing or concentrating electrical stimulation on the middle muscle portion of an animal carcass, the middle muscle portion of the animal carcass can be tenderized without substantially interfering with the cooling rate of the muscles provided in the anterior and posterior portions. The apparatus includes an electrical stimulation frame that includes a plurality of electrical stimulation probes, an upper ground, and a lower ground, which are constructed and arranged for focusing or concentrating electrical stimulation on the middle muscles of an animal carcass.

Abstract: A method for determining the number of loops of linked sausages for deposit on a smokestick includes; preparing an elongated strand of stuffed sausages; dividing the strand of sausages into a plurality of sausage links; determining the desired number of looped sausages to be prepared; depositing the linked sausages into the determined loops and depositing the loops on a plurality of adjacent hooks on a moving conveyor; intercepting the deposit of linked sausages on adjacent hooks when the predetermined number of linked loops of sausages have been deposited in the predetermined number of loops on the hooks to provide a visible variation in the configuration of linked sausages on the conveyor; and repeating the foregoing steps to create another group of sausages similar to the group of sausages created by the foregoing steps.

Abstract: A hand-held epilating device capable of increasing plucking efficiency. The epilating device has a housing to be grasped by a hand of a user, and a plucking cylinder carrying at least one set of pinching elements for catching and pinching body hairs therebetween. The plucking cylinder has a longitudinal axis and is driven to rotate about the longitudinal axis to pluck the body hairs from the user's skin. The plucking cylinder is supported to the housing so as to effect a periodical movement relative to the housing within a plane parallel to the longitudinal axis. Thus, the area of the skin covered by the plucking cylinder can have increased chances of being in contact with the pinching elements as the pinching elements move periodically relative to the skin together with the plucking cylinder, thereby improving the plucking efficiency.

Abstract: The present invention relates to a reusable cartridge for manufacturing a skinless sausage, having a tubular middle section and at least one adjoining sealing end made of a flexible synthetic material, whereby the middle section of the cartridge is formed integrally with the sealing end.

Abstract: The invention relates to a feeding device for a stuffing and dosing pump of a vacuum stuffing machine for alimentary paste products, preferably ground or extruded meats. More specifically, the feeding device provides two elical scroll thrusting elements, facing each other and placed in the space under the hopper in order to operate continuously on the meat paste, thrusting and compacting it in the direction and toward the inlet of the stuffing pump.

Abstract: Apparatus for harvesting the cartilage connected to the breastbone on the skeletal portion of a poultry carcass including positioning means for positioning the breastbone for movement along a prescribed processing path and separating means for mechanically separating the cartilage from the breastbone as it moves along the processing path.

Abstract: An apparatus for applying liquid smoke to the outer surface of an extruded sausage strand has a frame with an elongated stationary outer tube thereon. A rotatable tube is concentrically mounted within the outer tube. Power components are on the frame for extruding a meat emulsion through the inner tuber while it is rotating, and for winding a strip material into a casing on the outer tube wherein the formed casing slides and rotates as it progresses down the stationary tube to receive meat emulsion from a discharge end of the inner tube. A fluid, such as liquid smoke, is introduced between the rotating casing and the rotating strand of meat, which rotate in the same direction and at the same speed to prevent any turbulence from developing in the meat emulsion. A meat strand linker creates the extruded strand into links. A conveyor takes the link strand to a heating station for cooking.

Abstract: Apparatus for harvesting the feet from poultry foot and leg parts including positioning means for positioning the a known feature of the foot and leg part at a prescribed location and severing means for severing the leg of the foot and leg part at a prescribed distance from said prescribed location to recover the foot.

Abstract: A catfish fillet machine for filleting fish, such as a catfish, with ribs extending through the belly flesh up to the skin. The catfish fillet machine includes a pair of scraping tools for dividing the flesh of each fish half into at least two independent segments up to the skin. Advantageously, the belly flesh is stripped from the ribs on both sides, thereby resulting in a minimum wastage of fillet flesh. In one preferred embodiment of the present invention, the catfish fillet machine includes a pelvic fin and bone cutter/remover. A mechanism advantageously stretches the nuggets (belly flaps) of the fish tightly against the scraper knives and cutting support of the scraper tools. A fish saddle which engages and moves the fish along the conveyance path has top rail removably fastened to a base and made of a polymer material softer than the cutting blades.

Abstract: The present invention is a process or method for cutting and boning a turkey to create a turkey rib cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the turkey carcass. The turkey rib cut may be produced with the cutaneous tissues (turkey skin) attached to the associated muscles. The resulting turkey rib cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues (turkey skin) can be removed from the associated muscles to produce a skinless turkey rib cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a turkey rib cut having less meat.

Abstract: Apparatus for putting gullet ligatures into place on ruminants, and in particular on cattle, said apparatus comprising a ring designed to be engaged around the gullet and a rod enabling the ring to be pushed along the gullet to the vicinity of the rumen of the carcass, the apparatus comprising in combination: an actuator suitable for displacing the rod over a length substantially equal to that of the gullet, a device enabling the actuator to be immobilized relative to the gullet, an open ring secured to the end of the rod, and a control device enabling the actuator to be actuated to move the rod in both directions.

Abstract: A method of processing shellfish and product thereof which reduces the susceptability of shellfish or mollusc shells to fracturing and cracking during freezing and subsequent frozen storage and transport. The method comprises blow-drying the shellfish by means of heated, unheated or dehydrated air; applying an edible oil to the shellfish; draining the oiled product; and freezing the shellfish.