Abstract: A method of mechanically removing skin from animal parts that have a bone part extending therein, including moving the animal parts, suspended on shackles depending from an overhead conveyor, along a path of travel and cutting the part to separate the skin therefrom. The part moves into a skinning station in which the part is urged into engagement with skinning rolls. The skinning rolls are rotated and engage and draw the skin of the part therebetween. The skin is progressively pulled downwardly and away from underlying meat of the animal part as the part moves forwardly along its path of travel.

Abstract: A restraint apparatus is provided for stabilizing a suspended carcass having a head and a neck. The restraint apparatus includes a supporting structure, a mobile arm relative to the supporting structure, and a restraint device fastened on the arm. The restraint device has restraining means configured to, in use, exert a first contact with the head and a second contact with the neck, and a second contact exclusive with at least one part of the rear portion of the neck.

Abstract: An apparatus 10 for removing the skin of poultry pieces at a skinning station 12 includes an infeed conveyor 14 for transporting or feeding poultry pieces to the skinning station 12. The infeed conveyor 14 includes an endless belt 16 that is trained around an end roller 18 at the downstream end of the infeed conveyor. A pinch block 20 is configured with a concave pinch surface 22 having curvature closely following the curvature of the endless belt 16 trained around the end roller 18 to define a narrow gap 24 therebetween for capturing the skin of the poultry piece and forcing the skin through the gap 24, thereby pulling the skin away from the underlying flesh of the poultry piece. A transfer roller 26 assists in transferring the skinned poultry piece to an outfeed conveyor 28.

Abstract: An apparatus 10 for removing the skin of poultry pieces includes a frame 12 for supporting an infeed conveyor 14 for transporting and feeding poultry pieces to be skinned to a skinning station 16 located closely adjacent the downstream end of the conveyor. An outfeed conveyor 18 is also supported by the frame to carry the skinned poultry pieces away from the skinning station 16 for further processing. The infeed and outfeed conveyors are carried by a lift mounting systems 40 and 42 to mount the conveyors to the underlying frame 12. The lift mounting systems 40/42 function to shift the infeed and outfeed conveyors between an in-use lowered position closely adjacent the skinning station 16 and a retracted position raised above and shifted longitudinally away from the skinning station to provide access to the conveyors 14/18, as well as access to the skinning station 16.

Abstract: A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

Abstract: A game animal processing apparatus includes a hoist having a horizontal arm and a cable. In a first operating mode, a first hook is raised vertically by pulling the cable. A second hook is located on the horizontal arm of the hoist. A game hanger includes a first hook connection that connects to the first hook such that pulling the cable vertically raises the game hanger towards the horizontal arm. A second hook connection connects to the second hook in order to hang the game hanger from the horizontal arm of the hoist. Lastly, the game hanger includes a pair of prongs that are each configured to support a portion of the game animal. The weight of the game animal may be entirely supported by the prongs when the game hanger is hung from the hoist via the second hook and second hook connection.

Abstract: A loading system for bone-in limb meat according to an embodiment is a loading system for loading a bone-in limb meat to a processing portion, the loading system includes: an image capturing portion for capturing an image of the bone-in limb meat before being loaded to the processing portion; an image processing portion capable of acquiring orientation information of the bone-in thigh meat from the image of the bone-in limb meat captured by the image capturing portion; an openable/closable pair of clamp pieces for holding the bone-in limb meat; an arm supporting the pair of clamp pieces, and capable of controlling a position and orientation of the pair of clamp pieces; and a control portion controlling, based on the orientation information acquired by the image processing portion, an operation of the arm and thereby holding the bone-in limb meat, and loading the bone-in limb meat to the processing portion.

Abstract: A method and a file format transformation system (FFTS) for transforming marked-up content in a first file format (FFF) to a second file format (SFF) that enables automated browser based pagination are provided. The FFTS reflows marked-up content of the FFF into a continuous page. The FFTS generates and appends tags to spaces and block elements identified in the reflown marked-up content of the FFF. For each space and block element, the FFTS determines and tags line breaks in the reflown marked-up content. For each line break, the FFTS identifies, tags, and positions anchored floats and footnotes on a current page based on space availability. The FFTS positions page breaks in the continuous page based on a configurable page height and the line breaks. The FFTS groups the marked-up content, inserts pagination elements and renders the grouped marked-up content in the SFF based on a selected level of reversibility.

Abstract: Disclosed is a device for loosening bones such as ribs from a meat piece from slaughtered animals such as pigs. The bone puller such as rib puller can be hand-held and e.g. pneumatic activated or connected to a robot, and is much easier to use than prior art pneumatic rib pullers and also impose less working stress upon the user. The bone puller may comprise a counter hold for supporting the device towards a belly piece from a slaughtered animal, a string for loosening a bone, a movable pull bar for pulling the string, and a holding-down bar for holding down a bone while loosening this bone. The device may further comprise loading means located at the end of the holding-down bar such that the string can surround the loading means and where this loading means secure feeding of the string around an exposed bone end before loosening this bone.

Abstract: A method and a file format transformation system (FFTS) for transforming marked-up content in a first file format (FFF) to a reversible second file format (RSFF) are provided. The FFTS reflows marked-up content of the FFF into a continuous page. The FFTS generates and appends tags to spaces and block elements identified in the reflown marked-up content of the FFF. For each space and block element, the FFTS determines and tags line breaks in the reflown marked-up content. For each line break, the FFTS identifies, tags, and positions anchored floats and footnotes on a current page based on space availability. The FFTS positions page breaks in the continuous page based on a configurable page height and the line breaks. The FFTS groups the marked-up content, inserts pagination elements, for example, page numbers, etc., and renders the grouped marked-up content in the RSFF, which is reversible to restore the continuous page.

Abstract: A poultry skinner includes conveyors to engage the upper and lower surfaces of a poultry product. A rotatably mounted gripper engages the lower surface of the poultry. A pinch block with an arcuate surface is mounted in closely spaced relationship to the gripper fins for trapping the poultry product skin. The upper conveyor belt extends around laterally-oriented guides that mount in frame members at the sides of the food product path, and springs bias the belt outwardly to press the food product against the gripper and to take up slack in the belt by vertical movement of the ends of the guides. The gripper and the pinch block mount, with an adjusting mechanism, to end supports so the components may be removed as a unit and the position of the pinch block relative to the gripper may be adjusted.

Abstract: A pin bone removal system involves automatically removing a pin bone area of a fish fillet when conveyed by a conveyor after undergoing a cutting process, and includes at least two side by side arranged conveyor belts extending from a first end for receiving a fish fillet to a second end. The internal arrangement of the side by side arranged conveyor belts is such that the spacing varies among first end the conveyor belts along their length. The transversal position of the fish fillet in relation to the first end is adjusted when the fish fillet arrives at the downstream position such that the position of the cut pin bone area is such that the cut pin bone area falls through the space while the remaining part of the fish fillet remains on the first and/or second conveyor belts.

Abstract: An animal hide removal apparatus is provided. The apparatus may have a plurality of pulleys and winches that are associated with cables that are selectively connected to a carcass. Operation of the winches moves the cables in opposite directions to remove the hide from the animal.

Abstract: A skinning device for removing skin from an animal carcass has a housing, a manipulation arm extending from the housing, an cutting blade, a motor driven tooth roll mounted on the housing having plurality of tooth wheels arranged in axially spaced apart arrangement such that the space between adjacent tooth wheels has a pre-set distance. The tooth wheels have circumferentially arranged teeth projecting outwardly therefrom adapted to grab the skin with the circumferentially arranged teeth and pull it towards the cutting blade. The skinning device includes a support structure mounted on the housing arranged in proximity to the tooth roll, and is adapted to engage the skin while the skin is simultaneously being pulled off the carcass. Strippers are arranged in the space of pre-set distance and circumferentially surround at least a space portion where the arc-shaped contour essentially follows the tooth roll.

Abstract: A high strength disposable debris bundling device including a sheet-like main body having a plurality of drawstrings running generally parallel and in spaced relation through separate channels associated with the wrap. The drawstrings preferably comprise elongate flexible thin rope or cord-like structures that run through hem channels formed in the wrap and function to compact and secure the debris in bundle with the wrap disposed in surrounding relation therewith. Providing at least two drawstrings allows the wrap to be pulled tightly around the debris and secured in contoured surrounding relation therewith. The wrap preferably has a width of between approximately 3.0 feet and 5.0 feet. Handles are provided to assist in handling the wrapped debris bundle.

Abstract: Method of and system for automatically deboning poultry breast caps containing meat and a skeletal structure to obtain breast fillets. The method includes providing a mandrel (25) with a plane of symmetry in a vertical orientation and supporting a breast cap having a neck end and a tail end with its skeletal structure including a keel bone on top of the mandrel (25). The breast cap being held to the mandrel (25) with the keel bone aligned with the plane of symmetry. By moving the mandrel (25) through a conveying path extending through a substantially horizontal plane in a direction of travel (27) it passes a cutting implement (145) of a breast cutter (113) engaging the meat along the keel bone. The cutting implement (145) causes at least one incision along the area where the meat is attached to the keel bone and a breast fillet remover (115) downstream of the breast cutter (113) engages between the skeletal structure and the meat and separates the meat as a pair of single fillets from the skeletal structure.

Abstract: A slaughtered pig leg parts conveyor device is provided for conveying individual pig leg parts, wherein an individual pig leg part includes at least a portion of a pig leg and the pig foot. The conveyor device includes a track and one or more pig leg part carriers movable along said track, each carrier being adapted to carry an individual pig leg part. Each carrier has one pig foot retaining assembly adapted to engage on a single pig foot so as to retain the pig leg part in a position suspended from the carrier. The retaining assembly includes a pig foot aperture adapted to receive the pig foot.

Abstract: A poultry front half processing module is shown and described. The module includes a rotatable wing bracket for securely engaging the wings of the front half to allow more accurate processing and easier deboning and transfer operations.

Abstract: A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

Abstract: A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

Abstract: A poultry front half processing module is shown and described. The module includes a rotatable wing bracket for securely engaging the wings of the front half to allow more accurate processing and easier deboning and transfer operations.

Abstract: An improved apparatus and method for skinning large game animals is used by fastening the animal head to an upright at one end of the apparatus structure, making incisions at and cuts around the neck and attaching to the skin the end of a cable from a manually powered windlass mechanism mounted on an upright at the opposite end of the structure. As the windlass is operated the skin is drawn back over and off the carcass and the carcass is brought to a near horizontal position in open space between the two end upright parts of the structure. Two extensions are then swung into place along the animal's hind legs and attachments are made to the leg tendons. The skinned hide is then removed from the hind legs. The carcass is thus secured in a convenient and sanitary position for removing usable meat.

Abstract: Techniques and devices are described for preparing a fish fillet. The techniques and devices facilitate the removal of the skin and/or rib bones of the fish from the meat that forms the fillet. In embodiments, the techniques employ a fish skinning device that includes a roller and a blade. The roller is configured to contact the skin included on a fillet so that rotation of the roller causes the fillet to be directed toward the blade. The roller and blade are configured so the skin passes between the roller and blade and is generally separated and directed away from the meat. A blade float assembly permits the blade to float with respect to the blade during use to receive the skin or rib bones of the fish fillet between the roller and the blade.

Abstract: Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage.

Abstract: A gripper tool is employed for clamping the fish filet to facilitate the removal of skin from the filet. The gripper tool has a handle which is adapted to be gripped by the user and a gripping surface defined by a matrix of protrusions which clamp against the fish filet.

Abstract: A method of automatically removing meat from an animal extremity that includes first and second bones articulated by a joint and surrounded by the meat. The method includes obtaining the animal extremity, holding the first bone at a free end thereof remote from the joint, separating the meat from the first bone while moving the meat lengthwise of the first bone in a direction toward the joint, and moving the meat just short of the joint. The method further includes severing the second bone from the first bone adjacent the joint, collecting the severed second bone with the meat attached thereto, holding the thus collected second bone at a distal end thereof and removing the meat from the second bone longitudinally thereof.

Abstract: A gripper tool is employed for clamping the fish filet to facilitate the removal of skin from the filet. The gripper tool has a handle which is adapted to be gripped by the user and a gripping surface defined by a matrix of protrusions which clamp against the fish filet.

Abstract: A method of automatically removing meat from an animal extremity that includes first and second bones articulated by a joint and surrounded by the meat. The method includes obtaining the animal extremity, holding the first bone at a free end thereof remote from the joint, separating the meat from the first bone while moving the meat lengthwise of the first bone in a direction toward the joint, and moving the meat just short of the joint. The method further includes severing the second bone from the first bone adjacent the joint, collecting the severed second bone with the meat attached thereto, holding the thus collected second bone at a distal end thereof and removing the meat from the second bone longitudinally thereof.

Abstract: A fish skinning device is disclosed. In one or more implementations, the fish skinning device includes a support body, a drive shaft configured to rotate with respect to the support body; a roller connected to the drive shaft; a blade support pivotally connected to the support body; a blade connected to the blade support; and a lever fixedly connected to the blade support for pivoting the blade support about the support body between a first position where the blade is adjacent the roller and at least substantially parallel with the roller, and a second position where the blade is pivoted away from the roller with respect to the first position.

Abstract: An apparatus for separating a surface layer from animal food products comprises a carrier roller, a cutting device opposite the carrier roller with a blade holder pressure body and a pressing device exerting a pressing force on the blade holder pressure body. An automatic traction gap for transporting the separated surface layer is formed between the driven carrier roller and the blade holder pressure body. A rear pressure body pivoting axis is set up on a side of the blade holder pressure body facing away from the carrier roller. The apparatus has a pressure body guiding device automatically shifting the blade holder pressure body out of the defined initial position, with which the rear pivoting axis is arranged and is automatically shiftable such that, in the case of the blade holder pressure body pivoting up through inlet of the surface layer against the pressing force, the traction gap becomes wider in an inlet area and narrower in an outlet area.

Abstract: Meat processing method and apparatus for automatically cutting individual poultry or fowl carcasses into various meat products, including conveying at least one previously eviscerated individual carcass along a path of conveyance and through a freezing unit arranged for allowing at least a portion of the at least one carcass to become frozen and conveying the at least one carcass, upon its exit from the freezing unit, to a cutting station downstream of the freezing unit for performing at least one partial cut through a frozen portion of the at least one carcass.

Abstract: A skinning machine for separating skin from the tissue of a poultry part is provided, which includes a frame supporting a skin roller comprising bands of teeth and grooves for engaging the skin, a pressure shoe disposed adjacent to the skin roller for removing the skin from the tissue, a pressure roller assembly for biasing the skin and tissue against the skin roller, and a scraper interfacing with the skin roller for removing the skin from the skin roller. The pressure shoe is releasably mounted to the frame allowing removal and cleaning thereof. The pressure roller assembly includes a body that deforms against the poultry part to accommodate parts of varying sizes and thickness without damaging the tissue. The scraper interfaces with the teeth and grooves of the skin roller allowing removal of poultry skin and fat from the roller with little or no need for water.

Abstract: An apparatus and method for removing skin and fat from meat parts, includes a toothroll assembly. The toothroll assembly includes a first section having an outer surface, and a second section having an outer surface. The first section is adapted to rotate at a first surface speed, and the second section is adapted to rotate at a second surface speed independently from the first surface speed.

Abstract: A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

Abstract: A method is provided for making a food product from a drumstick having a first end including a portion of a thigh joint, a second end including a portion of a foot joint, a bone extending between the first and second ends and meat surrounding at least a portion of the bone. The method includes making a first cut completely through the drumstick generally perpendicular to the bone and at least a first predetermined distance from the first end to remove the first end and making a second cut completely through the drumstick generally perpendicular to the bone and at least a second predetermined distance from the second end to remove the second end. The remaining mid-portion of the drumstick is a food product including most of the meat of the drumstick surrounding a remaining portion of the bone.

Abstract: An apparatus for separating a surface layer from animal food products comprises a carrier roller, a cutting device opposite the carrier roller with a blade holder pressure body and a pressing device exerting a pressing force on the blade holder pressure body. An automatic traction gap for transporting the separated surface layer is formed between the driven carrier roller and the blade holder pressure body. A rear pressure body pivoting axis is set up on a side of the blade holder pressure body facing away from the carrier roller. The apparatus has a pressure body guiding device automatically shifting the blade holder pressure body out of the defined initial position, with which the rear pivoting axis is arranged and is automatically shiftable such that, in the case of the blade holder pressure body pivoting up through inlet of the surface layer against the pressing force, the traction gap becomes wider in an inlet area and narrower in an outlet area.

Abstract: A system for processing a carcass or carcass part of a porcine, bovine, ovine, or caprine slaughter animal involves a plurality of processing steps. The system includes a primary transport system that includes an overhead conveyor and a plurality of carriers for holding a carcass or carcass part, a plurality of processing stations, which processing stations are arranged along the track, each of the processing stations being adapted to carry out one or more processing steps on a carcass or carcass part, wherein in at least one processing station a step of removing a part of the carcass or carcass part is carried out, a secondary transport system, which secondary transport system is arranged adjacent to the processing station in which said part is removed from the carcass or carcass part, which secondary transport system is adapted to receive said part.

Abstract: A slaughtered pig leg parts conveyor device is provided for conveying individual pig leg parts, wherein an individual pig leg part includes at least a portion of a pig leg and the pig foot. The conveyor device includes a track and one or more pig leg part carriers movable along said track, each carrier being adapted to carry an individual pig leg part. Each carrier has one pig foot retaining assembly adapted to engage on a single pig foot so as to retain the pig leg part in a position suspended from the carrier. The retaining assembly includes a pig foot aperture adapted to receive the pig foot.

Abstract: An automated apparatus for removing skin from the shoulder and neck areas of a chicken carcass that includes a neck skinner and a shoulder skinner mounted to an elongated support wall in a longitudinally spaced relationship. The neck skinner includes a rotatably-driven gripper having a plurality of fins extending radially therefrom. A pinch block with an arcuate surface is mounted in a close-clearance relationship with the gripper to form a pinch point therebetween. The pinch point of the neck skinner is positioned to engage the neck area of an incoming chicken. The shoulder skinner is substantially similar to the neck skinner except that the pinch point of the shoulder skinner is positioned to engage the shoulder area of an incoming chicken. The apparatus further includes a rotatably-driven indexing conveyor laterally adjacent the neck and shoulder skinners for maintaining a longitudinal separation between chickens that are conveyed through the skinning apparatus.

Abstract: A skinning knife, comprising a handle, a slitting blade disposed at a forward portion of the handle and having an upwardly- and forwardly-directed cutting edge, a first spreading member disposed at the forward most position of the knife so as to spread apart two portions of animal hide that have been separated by the slitting blade, and a retractable punch blade disposed in the handle beneath slitting blade for opening a hole in the hide, the first spreading member having a slot therein for receiving the punch blade. A punch blade actuation mechanism is provided for moving the punch blade through the slot in the first spreading member. Preferably, a second spreading member disposed below and forward of the first spreading member is provided for facilitating entry into a small slit.

Abstract: A method and apparatus to separate a surface layer of a product in the food industry. The apparatus includes a transport device to transport the product from an input region to an output region and a pressure device to press the product against the transport device. A separating device is arranged in the output region to separate the surface layer from the product. The separating device defines a separating gap between the separating device and the transport device. A substantially cylindrical, rotatably controllable deflecting device is arranged in the output region. The deflecting device has a shape varying in the axial direction and/or a circumferential direction. The transport device is guided around the deflecting device to create a variable process gap to separate the surface layer of the product from the product.

Abstract: A skinning knife, comprising a handle, a slitting blade disposed at a forward portion of the handle and having an upwardly- and forwardly-directed cutting edge, a first spreading member disposed at the forward most position of the knife so as to spread apart two portions of animal hide or other material that have been separated by the slitting blade as the knife is thrust forwardly, and a retractable punch blade disposed in the handle beneath slitting blade for opening a hole in the hide when the knife is thrust forwardly, the first spreading member having a slot therein for receiving the punch blade. A punch blade actuation mechanism is provided for selectively moving the punch blade forwardly and rearwardly through the slot in the first spreading member. Preferably, the skinning knife also comprises a second spreading member disposed below and forward of the first spreading member for facilitating entry into a small slit.

Abstract: An apparatus and method for removing skin and fat from meat parts, includes a toothroll assembly. The toothroll assembly includes a first section having an outer surface, and a second section having an outer surface. The first section is adapted to rotate at a first surface speed, and the second section is adapted to rotate at a second surface speed independently from the first surface speed.

Abstract: A method for the harvesting of back skin from a carcass part of slaughtered poultry, from which carcass part the breast cap has been removed, wherein the carcass part initially consisting of at least a part of the upper back and at least a part of the legs connected to the back, wherein the part of the upper back consists of back meat and back skin, and wherein the leg parts consist of at least the thighs and are provided at least partially with leg skin, the leg skin being connected at least partially to the back skin, which carcass part has a front, a rear and two sides.

Abstract: The present invention relates to a de-skinner for poultry-parts. In one exemplary embodiment, the deskinner includes an infeed for the poultry parts, a processing device for removing the skin from the poultry parts, and a discharge for the processed poultry parts. Receptacles are provided for receiving the poultry parts from the infeed. The receptacles are connected to a conveyor-line for transporting the receptacles with the poultry parts to the processing device for removing the skin from the poultry parts. The receptacles are equipped with pressing means for pressing the poultry parts into intimate contact with the processing device.

Abstract: An automated apparatus for removing skin from the shoulder and neck areas of a chicken carcass that includes a neck skinner and a shoulder skinner mounted to an elongated support wall in a longitudinally spaced relationship. The neck skinner includes a rotatably-driven gripper having a plurality of fins extending radially therefrom. A pinch block with an arcuate surface is mounted in a close-clearance relationship with the gripper to form a pinch point therebetween. The pinch point of the neck skinner is positioned to engage the neck area of an incoming chicken. The shoulder skinner is substantially similar to the neck skinner except that the pinch point of the shoulder skinner is positioned to engage the shoulder area of an incoming chicken. The apparatus further includes a rotatably-driven indexing conveyor laterally adjacent the neck and shoulder skinners for maintaining a longitudinal separation between chickens that are conveyed through the skinning apparatus.

Abstract: Aspects of a method for preparing a chicken thigh product are provided. In this regard, a chicken thigh product may be prepared by seasoning and smoking a skinless bone-in oyster-cut chicken thigh, where the skinless bone-in oyster-cut chicken thigh comprises a thigh bone, thigh meat, and oyster meat. Preparing the chicken thigh product may comprise separating an uncooked chicken leg from an uncooked chicken carcass such that the oyster meat is separated from the pelvis of the uncooked chicken carcass and remains attached to the uncooked chicken leg. The skinless bone-in oyster-cut chicken thigh may be smoked until a texture of the skinless bone-in oyster-cut chicken thigh is substantially similar to the texture of cooked pork ribs.

Abstract: Meat processing method and apparatus for automatically cutting individual poultry or fowl carcasses into various meat products, including conveying at least one previously eviscerated individual carcass along a path of conveyance and through a freezing unit arranged for allowing at least a portion of the at least one carcass to become frozen and conveying the at least one carcass, upon its exit from the freezing unit, to a cutting station downstream of the freezing unit for performing at least one partial cut through a frozen portion of the at least one carcass.

Abstract: A method for the skin-on deboning of a ham prior to processing in a conventional skinner. The ham is deboned and the inside musculature, outside musculature, knuckle musculature and inner shank musculature are removed prior to the removal of skin and fat from the various cuts.

Abstract: The present invention relates to a de-skinner for poultry-parts. In one exemplary embodiment, the deskinner includes an infeed for the poultry parts, a processing device for removing the skin from the poultry parts, and a discharge for the processed poultry parts. Receptacles are provided for receiving the poultry parts from the infeed. The receptacles are connected to a conveyor-line for transporting the receptacles with the poultry parts to the processing device for removing the skin from the poultry parts. The receptacles are equipped with pressing means for pressing the poultry parts into intimate contact with the processing device.