Abstract: A method of preparing frozen breaded poultry meat in which the poultry meat is compressed into a solid form, frozen, formed into portions, batter-breaded while frozen, and par-fried. The par-fried breaded poultry meat portions may then be cooked for consuming. The method enables the control of portion size independent of the shape, and provides a frozen breaded poultry meat portion that when cooked, has the appearance and the texture of whole muscle meat, independent of trimmings content.

Abstract: The present invention is an improved system and method of automatic extraction. The system of automatic extraction includes a processing line, a pan, a bile source, an imaging system, a targeting system, and an extraction tool. The processing line moves one or more pans with one or more bile sources on each pan. An imaging system and targeting system coordinate to target bile sources with an extraction tool using a coordinate system. A method of automatic extraction includes locating a bile source on a coordinate system, targeting the bile source, puncturing the bile source with an extraction tool, extracting bile from a source, and storing the extracted bile.

Abstract: The present invention is an improved system and method of automatic extraction. The system of automatic extraction includes a processing line, a pan, a bile source, an imaging system, a targeting system, and an extraction tool. The processing line moves one or more pans with one or more bile sources on each pan. An imaging system and targeting system coordinate to target bile sources with an extraction tool using a coordinate system. A method of automatic extraction includes locating a bile source on a coordinate system, targeting the bile source, puncturing the bile source with an extraction tool, extracting bile from a source, and storing the extracted bile.

Abstract: Venting of a poultry carcass is carried out using a rotary cutter with a point sharpened tip end and point sharpened teeth cutting edges adjacent the cutting tip end while operating the cutter such that the tip end has a line speed in a range of about 36-52 meters/minute in consequence of which less useable meat is lost in the vent severing operation reflecting a significant saving and product recovery to the slaughterer. During the severing operation, a shroud can be positioned around the rotary cutter to confine contaminants such as fecal matter contained in and on the carcass from being spread on the carcass in the area around the vent. To assure proper registry of the anus of the carcass with the rotary cutter during venting, holder arms are use to lift and position the carcass in optimized held position thereof carcass relative to the cutter axis.

Abstract: Poultry carcasses are washed in apparatus which includes a frame in which a rotary carousel operates, the carcasses being transported through the apparatus on a shackle train which operates in tandem with the carousel. Associated with each shackle and carried on the carousel is a water lance that moves up and down inside the carcass as it transits the apparatus and sprays water on the carcass interior. Power means to move the lances up and down during washing transit of a carcass are provided as is means to control such power means operation. Scrubbing brushes are provided to scrub a carcass exterior as it exits the apparatus, and a final water rinse is applied to the carcass after its exit from the apparatus. The scrubbing brushes are specially fabricated and shaped from flat nylon strips.