Abstract: An evisceration weighing system includes a frame portion and a rotatable portion. The frame portion includes a first weigh plate and a second weigh plate, with the rotatable portion rotatably mounted with respect to the frame portion. The rotatable portion includes a first support arm pivotally mounted to the rotatable portion capable of applying a force to the first weigh plate that is indicative of a weight of a first poultry carcass supported by the first support arm, and a second support arm pivotally mounted to the rotatable portion capable of applying a force to the second weigh plate that is indicative of a weight of a second poultry carcass supported by the second support arm. The evisceration weighing system is capable of weighing the first poultry carcass at the same time as the second poultry carcass.

Abstract: An apparatus and a method for weighing and transportation of food parts includes a conveying system, including at least one belt conveyor, to advance the food parts in a first direction, a weighing station including at least one scale unit to determine weights of the food parts, and at least one controllable transfer unit to selectively transfer particular ones of the food parts from the belt conveyor to the scale unit or vice versa. The transfer unit includes at least one pivotable first guide to controllably transfer the particular ones of the food parts, and the said first guide includes a guidance face permeable to air.

Abstract: A gas stunning apparatus and system includes a first environment and a second environment. An animal is passed through the first environment until the carbon dioxide concentration within the first environment is about 40%, rendering the animal unconscious. The animal is then passed through the second environment until the carbon dioxide concentration within the second environment is about 100%, rendering the animal irrevocably unconscious.

Abstract: An offset weighing apparatus and method for use with poultry processing equipment includes a weigh assembly to weigh an animal connected to a shackle assembly as the shackle moves in contact with a force sensor along a conveyor line. A diverter assembly laterally displaces a shackle retaining the animal from below the conveyor line into engagement with the force sensor. The bending axis of the force sensor is approximately parallel to the displaced shackle. The angular position of the bending axis and shackle, and relative positions, friction, and forces of the components of the shackle assembly and weigh assembly are analyzed to calculate the weight of the animal connected to the shackle without removing the animal from the shackle or ceasing movement of the conveyor line.

Abstract: A method of processing a poultry carcass includes exposing an area of tissue between a leg and the carcass, cutting the tissue between the leg and the carcass where the muscle tissue connecting the leg to the back of the carcass remains intact, and separating the leg bone from the carcass with the leg muscle tissue remaining connected to the back muscle tissue. The cut extends between about 0.1 mm to about 7.0 mm below the surface of the tissue. In an implementation, the teres ligament is cut.

Abstract: A gas stunning apparatus and system includes a first environment and a second environment. An animal is passed through the first environment until the carbon dioxide concentration within the first environment is about 40%, rendering the animal unconscious. The animal is then passed through the second environment until the carbon dioxide concentration within the second environment is about 100%, rendering the animal irrevocably unconscious.

Abstract: A method of processing a poultry carcass includes exposing an area of tissue between a leg and the carcass, cutting the tissue between the leg and the carcass where the muscle tissue connecting the leg to the back of the carcass remains intact, and separating the leg bone from the carcass with the leg muscle tissue remaining connected to the back muscle tissue. The cut extends between about 0.1 mm to about 7.0 mm below the surface of the tissue. In an implementation, the teres ligament is cut.

Abstract: An apparatus and method for processing a poultry carcass includes a first assembly with parallel guide plates opposite a second assembly with parallel guide plates. The assemblies include a cutting element presenting an edge extending beyond a bottom edge of the guide plates. A bracket secures the cutting element to the guide plate allowing adjustment of the cutting edge. The carcass is advanced into engagement with the apparatus whereby the cutting edges cut the connective tissue between the leg and back. A bracket leading edge prevents tissue from being driven between the cutting element and guide plate. The cutting edge can extend further from the bottom edge of the guide plates at the heel than at the point. Manual processing of the carcass includes: cutting tissue between the leg and back; and separating the leg from the back wherein muscle tissue connecting the leg and the back remain intact.

Abstract: An offset weighing apparatus and method for use with poultry processing equipment includes a weigh assembly to weigh an animal connected to a shackle assembly as the shackle moves in contact with a force sensor along a conveyor line. A diverter assembly laterally displaces a shackle retaining the animal from below the conveyor line into engagement with the force sensor. The bending axis of the force sensor is approximately parallel to the displaced shackle. The angular position of the bending axis and shackle, and relative positions, friction, and forces of the components of the shackle assembly and weigh assembly are analyzed to calculate the weight of the animal connected to the shackle without removing the animal from the shackle or ceasing movement of the conveyor line.

Abstract: An apparatus and method for processing a poultry carcass includes a first assembly with parallel guide plates opposite a second assembly with parallel guide plates. The assemblies include a cutting element presenting an edge extending beyond a bottom edge of the guide plates. A bracket secures the cutting element to the guide plate allowing adjustment of the cutting edge. The carcass is advanced into engagement with the apparatus whereby the cutting edges cut the connective tissue between the leg and back. A bracket leading edge prevents tissue from being driven between the cutting element and guide plate. The cutting edge can extend further from the bottom edge of the guide plates at the heel than at the point. Manual processing of the carcass includes: cutting tissue between the leg and back; and separating the leg from the back wherein muscle tissue connecting the leg and the back remain intact.