Abstract: A swallowable cell sampling device comprising an abrasive material capable of collecting cells from the surface of the oesophagus is described. The swallowable cell sampling device may include an apparatus for retrieval comprising a cord. Moreover, the cord may be attached to the abrasive material with a hitch knot. Additionally, kits and methods involving the same are described.

Abstract: An automatic machine that through a hook detachment group comprising at least one rotating eccentric positioned between two conveyor belts allows the removal of hooks from bacon slabs.

Abstract: A system (100) for cutting work product (104) into portions (P) and unloading the portions includes a conveyance system (102) for carrying the workpieces and portions, as well as a scanner (110) for scanning the work products. A cutter system (120) composed of cutter assemblies (122) carried by carrier systems (124) may be arranged in an array or series along the conveyance system for cutting, trimming, and portioning the work products (104) into end pieces (P) of desired sizes or other physical parameters. An unloading system (130) composed of one or more unloading assemblies/units/apparatus (132) are carried by the same carrier systems (124) used to carry the cutter assemblies (122) to pick up the portioned pieces (P) and either move them to a different location or replace the portioned workpieces back onto the conveyance system after the trim of the workpiece has been removed.

Abstract: An automated scanning and butchering system is disclosed. Said system having a PLC system, a scanning system and a butchering system in data communication. The butchering system comprising a one or more saw assemblies, a conveyor system, a one or more cradles, and a first end and a second end. The one or more saw assemblies are arranged between the first end and the second end of the butchering system. The conveyor system comprises a conveyor comprising the one or more cradles configured to move items from the first end to the second end of the butchering system. The one or more cradles are configured to releaseably receive and hold a target object as the conveyor moves the target object from the first end to the second end of the butchering system. The scanning system comprising a one or more scanners.

Abstract: Methods of automated meat processing including an end to end processing method in which carcasses are cut into major portions at a first robotic processing station and into minor portions at robotic processing sub-stations. In one processing method carcass portions are acquired by a robotic arm, imaged and then cuts performed without transfer. In another a first series of processing steps are performed by rotating carcass portions through a plurality of processing stations and a second series of processing steps are performed as carcass portions are advanced along a linear conveyor. In another processing method a plurality of clamps are employed to stabilize a saddle section during a flap cut. In another processing method split pins are used to position a saddle section for a vertebrae cut. In another method a spinal cord is removed by applying a pressurized fluid stream against one end of the spinal cord and applying suction at the other end of the spinal cord.

Abstract: This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

Abstract: A method is provided for releasing tissue connections between a fillet and a carcass of slaughtered poultry. In one embodiment, the method uses a scraper that includes a stem ending into a first scraping lip, which is bent to follow a carcass contour. The stem is provided with a second scraping lip for release of at least part of the fatty tissue connected to an unexposed or uncovered side of the fillet.

Abstract: An apparatus for removing a surface layer from food products includes a product feed which feeds a product to be processed along a product conveying direction to a removal tool. The product is pressed with a component perpendicular to the product conveying direction toward an operative surface of the removal tool. The relative position between the product feed and the removal tool is adjustable by means of an adjustment apparatus, with a control unit associated with the adjustment apparatus designed to adjust the position of the removal tool relative to the product feed in dependence on the contour of the product.

Abstract: A residual fat remover and method for removal of residual fat that remains on tissue of a poultry carcass after the poultry carcass has passed a scraper for releasing tissue connections between a fillet or fillets and the poultry carcass, wherein the fillet or fillets still at least in part are attached to the carcass when passing the residual fat remover, and wherein the residual fat remover is embodied with opposite pens that are positioned along the path of the passing poultry carcass on opposite sides of the breastbone of the passing poultry carcass so as to detach the residual fat on the outer sides of the fillet or fillets during passing of the poultry carcass.

Abstract: The invention relates to a measuring device (18) for determining the thickness of a layer of fat of a meat product (12) comprising a premium cut part and a layer of fat, wherein the thickness of the layer of fat is determined in a contact-free manner. The invention also relates to a device for separating the layer of fat of a meat product from a premium cut part of a meat product by means of said type of measuring device, and to a method for determining the thickness of a layer of fat of a meat product and to a method for separating a layer of fat of a meat product.

Abstract: Disclosed is a method for producing a defatted meat production comprising the steps of: heating ground fatty meat tissue to a temperature below the coagulation temperature of the fatty meat tissue, adding water or steam to the fatty meat tissue, separating the fatty meat tissue in a liquefied fat-containing portion and a defatted meat portion, recovering an aqueous phase from the liquefied fat-containing portion, and adding the aqueous phase to the defatted meat portion, wherein the aqueous phase is concentrated by removal of water prior to the addition to the defatted meat portion. The method increases the functionality of the defatted meat product and incorporates essential proteins and flavours in the final defatted meat product.

Abstract: Method for releasing tissue connections between a fillet and a carcass of slaughtered poultry, using a scraper comprising a stem ending into a first scraping lip which is bent to follow a carcass contour, wherein the stem is provided with a second scraping lip for release of at least part of the fatty tissue connected to an unexposed or uncovered side of the fillet.

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 system and method for trimming fat from an outer surface of a primal of meat includes a conveyor for advancing the meat, an imaging system for creating at least one image of the meat in order to create a fat profile, and a trimming assembly that removes fat from the outer surface of the meat based on the created fat profile. An orientation device is used to secure and guide the meat on the conveyor. In some embodiments, the orientation device is configured to align with a spinal groove in the meat. In some embodiments, the primal of meat is a short loin; in some embodiments, it is a sirloin.

Abstract: An automated system and method for trimming fat from an outer surface of a primal of meat includes a conveyor for advancing the meat, an imaging system for creating at least one image of the meat in order to create a fat profile, and a trimming assembly that removes fat from the outer surface of the meat based on the created fat profile. An orientation device is used to secure and guide the meat on the conveyor. In some embodiments, the orientation device is configured to align with a spinal groove in the meat. In some embodiments, the primal of meat is a short loin; in some embodiments, it is a sirloin.

Abstract: Systems and methods for removing and/or recovering external fat from animal stomachs prior to further processing in an animal harvest facility are described herein.

Abstract: The invention relates to a measuring device (18) for determining the thickness of a layer of fat of a meat product (12) comprising a premium cut part and a layer of fat, wherein the thickness of the layer of fat is determined in a contact-free manner. The invention also relates to a device for separating the layer of fat of a meat product from a premium cut part of a meat product by means of said type of measuring device, and to a method for determining the thickness of a layer of fat of a meat product and to a method for separating a layer of fat of a meat product.

Abstract: An automated poultry defatting apparatus which includes a housing having a product feed inlet and discharge outlet and housing a conveyor aligned to engage the upper surface of a piece of poultry product entering the feed inlet. The apparatus is provided with upper and lower peeling members for engaging the upper and lower surfaces of the poultry product passing between the conveyor and the peeling members. The peeling members have a plurality of grooved rollers that rotate in a cooperative manner to pinch and pull fat off the product while leaving the underlying muscle intact. The conveyor is pivotably mounted to the housing to permit automatic adjustment to a range of sizes of poultry product while maintaining a controlled downward force against the product to maintain firm engagement with the peeling members.

Abstract: The invention relates to a method and a device for processing a carcass part of slaughtered poultry, which carcass part comprises at least part of a rib cage, meat which is naturally present on said rib cage, a neck opening, and a wing joint, the carcass part having an interior which method comprises the following steps: applying and fixing the carcass part to a product carrier, which product carrier is moveable and which product carrier engages the interior of the carcass part, moving a wing-joint positioning member via said neck opening into the interior of the carcass part, the wing-joint positioning member being provided with one or more wing-joint positioning surfaces, which are arranged in such a manner that, in a defined position of the first wishbone blade with respect to the carcass part, the wing-joint positioning surfaces hold said wing joint into a predetermined position, exerting an internal pressure on the carcass part, in such a manner that said one wing joint is supported in the predetermin

Abstract: An automated poultry defatting apparatus which includes a housing having a product feed inlet and discharge outlet and housing a conveyor aligned to engage the upper surface of a piece of poultry product entering the feed inlet. The apparatus is provided with upper and lower peeling members for engaging the upper and lower surfaces of the poultry product passing between the conveyor and the peeling members. The peeling members have a plurality of grooved rollers that rotate in a cooperative manner to pinch and pull fat off the product while leaving the underlying muscle intact. The conveyor is pivotably mounted to the housing to permit automatic adjustment to a range of sizes of poultry product while maintaining a controlled downward force against the product to maintain firm engagement with the peeling members.

Abstract: An apparatus for use in processing “raw” pericardium. The apparatus includes a mold having a generally hemispheroid dome and a support base upon which the mold is mounted. The hemispheroid dome has a diameter suitable for stretching a pericardium over the dome. Also, a method for processing “raw” pericardium. The method involves stretching raw pericardium over a mold such that the pericardium conforms to the shape of the mold and the mold stretches the pericardium. This is followed by separating at least some of the fat layer off the pericardial tissue layer where the pericardium is mounted over the mold and finally removing fat from the total pericardium surface.

Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.

Abstract: Systems and methods for removing and/or recovering external fat from animal stomachs prior to further processing in an animal harvest facility are described herein.

Abstract: An apparatus for use in processing “raw” pericardium. The apparatus includes a mold having a generally hemispheroid dome and a support base upon which the mold is mounted. The hemispheroid dome has a diameter suitable for stretching a pericardium over the dome. Also, a method for processing “raw” pericardium. The method involves stretching raw pericardium over a mold such that the pericardium conforms to the shape of the mold and the mold stretches the pericardium. This is followed by separating at least some of the fat layer off the pericardial tissue layer where the pericardium is mounted over the mold and finally removing fat from the total pericardium surface.

Abstract: A rotary knife with an improved drive transmission. The knife includes a tubular handle assembly, an annular blade, a blade housing, a pneumatic motor, and a drive transmission assembly. The transmission includes a drive or pinion gear, a drive shaft, and a connector assembly that inhibits axial movement of the pinion gear into the blade housing by the force of air pressure.

Abstract: An apparatus and method for classification of a meat cut based on the thickness of the fat layer. The meat classification system comprises a split dual-belt conveyor system and a probe/trolley mechanism assembly where the probe is operable to penetrate the meat cut for measuring fat thickness as the meat cut is being conveyed along the dual belts.

Abstract: Apparatus and method for a meat cut classification and fat trimming for sensing the thickness of a layer of fat of a cut of meat and the various contours thereof as it travels along a conveyance and providing the fat thickness or classification information to a downstream system for performing a fat trimming operation. The meat cut classification system comprises a split/multi-belt conveyor having split/multi-belts proximately spaced apart extending in the same direction and having a uniform equidistant gap there between and said conveyor having a drive for conveying the meat cut through the classification system and a multi-probe mechanism assembly.

Abstract: An apparatus and method for classification of a meat cut based on the thickness of the fat layer. The meat classification system comprises a split dual-belt conveyor system and a probe/trolley mechanism assembly where the probe is operable to penetrate the meat cut for measuring fat thickness as the meat cut is being conveyed along the dual belts.

Abstract: A tool device for rotary knives of the type that comprises a handle associated with a tool supporting assembly and an actuation for the rotary actuation of the tool with respect to the tool supporting assembly, the tool comprising a substantially tubular coupling body that is associable with the tool supporting assembly and being provided with a coupling to the actuation, and a cutter that is rigidly associated with the body and is arranged so as to protrude substantially radially with respect to the body.

Abstract: A rotary knife comprising, an annular blade having a central axis, a blade supporting head assembly supporting the blade for rotation about the axis, a manually grippable handle assembly connected to the head assembly, and a flex shaft drive transmission for driving the blade about the axis. A depth of cut limiting device engages material as an operator moves the rotary knife across a surface to trim material from that surface. The depth of cut limiting device has particular utility in trimming fat from meat while leaving a controlled thickness of fat on the meat.

Abstract: In the primal cutting-up of half carcasses of animals (12), vision systems are known whereby the determination of one or more fix points on the carcasses takes place, and where on the basis of the position of these points a visualisation of the ideal cut line is effected. But the primal cutting-up of carcasses (12) has hitherto been carried out with manually-operated saws on the basis of operator evaluation. However, the use of manually-operated saws involves the possibility of deviations in relation to the ideal cut line, and the manual work is very monotonous and fatiguing for the operators.

Abstract: A method and apparatus for removing a portion of fat from meat cuts involves placing a meat cut on a longitudinal conveyor, pressing sensor probes into the meat cut to measure the relative thickness of fat and the location of lean in the meat, and then withdrawing the sensor probes from the meat. An electronic signal is transmitted from the sensor to a controller along with an encoder signal to determine the depth from the outer lower surface of the meat cut through a layer of fat in the meat to a layer of lean in the meat. Data taken from the foregoing step determine the desired position of the blade, which removes the appropriate amount of fat to be removed from the meat cut.

Abstract: An apparatus for positioning an animal carcass middle and for separating a loin and fatback portion from the carcass middle including a dual blade loin knife assembly for making appropriate cuts to separate the loin and fatback portion. The dual blade loin knife assembly includes a z-blade and a j-blade in which the z-blade separates the loin portion from the belly portion while leaving about a 2 inch to about a 2⅝ inch shelf on the belly portion incorporating an amount of “finger” lean while leaving a portion of finger lean on loin portion and the j-blade separates a selected depth of fatback from the loin portion based on the desired profile. The j-blade is positioned proximate the z-blade such that the carcass middle engages the j-blade subsequent to engagement of the z-blade. The dual blade loin knife assembly increases the useable size of a shelf cut on the belly portion of the carcass middle.

Abstract: In a method for separating abdominal fat from abdominal skin of a slaughtered bird, a supporting surface is positioned against at least a part of that side of the abdominal skin which is remote from the abdominal fat. At least a section of the abdominal fat is scraped off the abdominal skin with the aid of a movable scraper member. The movement of the scraper member is directed substantially parallel to the supporting surface. The supporting surface forms part of a flat plate. The scraper member comprises a bracket, a claw or a body provided with a scraping edge.

Abstract: A method and apparatus for removing a portion of fat from meat cuts involves placing a meat cut on a longitudinal conveyor, pressing sensor probes into the meat cut to measure the relative thickness of fact and the location of lean in the meat, and then withdrawing the sensor probes from the meat. An electronic signal is transmitted from the sensor to a controller along with an encoder signal to determine the depth from the outer lower surface of the meat cut through a layer of fat in the meat to a layer of lean in the meat. Data taken from the foregoing step determine the desired position of the blade, which removes the appropriate amount of fat to be removed from the meat cut.

Abstract: A method for removing a portion of fat from meat cuts involves placing a meat cut on a longitudinal conveyor, pressing sensor probes into the meat cut to measure the relative thickness of fact and the location of lean in the meat, and then withdrawing the sensor probes from the meat. An electronic signal is transmitted from the sensor to a controller along with an encoder signal to determine the depth from the outer lower surface of the meat cut through a layer of fat in the meat to a layer of lean in the meat. Data taken from the foregoing step determine the desired position of the blade. A predetermined amount of fat is thereupon cut from the meat cut by the blade. An apparatus for removing a portion of fact from meat cuts includes a frame and at least one sensor probe including fiber optics to permit scanning of the interior of a meat cut penetrated by the probe.

Abstract: An apparatus (10) configures animal carcasses (C) for processing by leaf lard puller. The apparatus (10) includes a frame (20) with a carriage (40) operatively connected to the frame (10) for movement and in alignment with a conveyor suspending a hog carcass (C). A connecting member (60) has a first end operatively connected to the carriage (40) and a second end moveable between a first position and a second position. A pair of opposable arms (72, 73) are movable between an open position and a configuring position. The arms (72, 73) are positioned around the hog carcass in the open position and as the arms move to the configuring position, the hog carcass (C) is moved to the desired width for further processing by a leaf lard puller.

Abstract: The invention relates to a method for the evisceration of carcasses conveyed on a slaughter line suspended in gambrels or hooks, where the abdomen and breast have been cut open, the hams divided and the fat end loosened, and wherein the carcass intestines are loosened, removed and placed on a gut pan or conveyor, the diaphragm is loosened and the plucks are removed and placed on a plucks conveyor. In loosening of the intestines, the connections of the intestines with the spinal column are broken, so that the intestines are made to hang out of the abdominal cavity. The diaphragm and leaf fat are loosened mechanically while the intestines are hanging out of the carcass and are connected to the plucks. The latter loosening is effected by a pressing device (5) and a hoop device (6) which can be moved independent of each other in the lengthways direction of the carcass.

Abstract: A method of trimming cuts of meat by imposing on an electronic controller the trim parameters for a meat portion. The meat portion is then scanned with an electronic ultrasonic sensor to locate and identify the natural physical makeup of the meat portion. After determining the natural conditions that exist in the meat portion, the sensor transmits signals to the controller to advise the controller of the nature and location of the sensed condition. That data is compared to the trim parameters imposed on the controller which then determines the trim requirements for that meat portion in that sensed condition. The controller then controls a meat trimming mechanism to trim the meat portion consistent with the parameters of the foregoing evaluation.

Abstract: Fat removal apparatus for removing fat from the surface of a liquid body includes a rotary fat skimmer mounted for rotation above said surface of the liquid body and a plate having an inclined front face surface and an outer periphery partially submerged in the liquid body, a fat removal opening is provided in the plate portion co-axially with respect to the axis of rotation of the plate, a spiral shaped fat capture flange extends forwardly from the surface of the plate and has an inner end at the fat removal opening centered in the plate and an outer leading end edge positioned radially outward from the fat removal opening to engage and remove fat from the surface of the liquid body and deliver it to the fat removal opening.

Abstract: A method and apparatus for exercising the abdominal muscles where the exerciser is seated and the legs are spread apart and held in that position during the exercise which is accomplished by bending the upper torso forwardly and rearwardly through exertion of the abdominal muscles against a resistance offered by a weight stack. The machine includes a movement arm having a resistance pad engageable by the chest of the exerciser as the exerciser moves forwardly to perform positive work and rearwardly to perform negative work. The movement arm includes two parts one of which includes the resistance pad and is mounted to the other part by means of a spring mechanism so that the pad is spring mounted and may be moved to a raised position to allow easy entrance and exit from the machine. A cam fixed to the movement arm is connected to the weight stack pin by means of an actuating lever located below the weight stack.

Abstract: A tool for removing leaf lard from a carcass includes a head for mechanically engaging the lard, a reversible driver for rotating the head in a forward direction and in a reverse direction, a trigger connected to operate the reversible driver and begin rotation of the head in the forward direction to wind lard onto the head, and a controller connected to the trigger, the controller automatically reversing the driver and rotating the head in the reverse direction to unwind lard from the head after the trigger is released. The head preferably includes multiple hooks arranged to engage the lard and positioned on the head to an avoid damage to adjacent meat.

Abstract: In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as the raw meat starting material. A defatted meat and food products containing the defatted meat are also provided.

Abstract: The invention relates to a device for removing the layer of abdominal fat or leaf fat from a slaughtered animal or a part thereof, for instance a pig, of which the abdominal cavity has been opened beforehand, which device has a gripping element for gripping the layer of abdominal fat or leaf fat in addition to a pulling element for pulling loose the layer from the abdominal wall, which gripping element includes at least one suction aperture.In preference the pulling element includes a rotatably drivable winding mandrel which in provided with the at least one suction aperture, which winding mandrel is guided for winding up during rotary driving the layer of abdominal fat or leaf fat gripped by the suction aperture.

Abstract: A method and device for retaining a pre-determined thickness of fat on a carcass or piece of meat is provided. A guide for a trimming knife is provided comprising a means for contacting meat that is capable of compressing fat substantially to the surface of meat but not substantially into the meat. The guide includes a means for directing fat away from meat after fat has been severed from the meat and a means to secure the guide to the knife. The guide is particularly adapted for use with conventional circular-blade knives and for trimming fat in an uncongealed state from an animal carcass.

Abstract: An apparatus for separating a loin and ribs from a carcass half that incorporates a scribe saw assembly immediately in advance of a loin knife for the purpose of cutting through the ribs of the carcass. This scribe saw assembly is mounted from the lever arm of a roller, the roller being biased against the surface of a carcass and moving vertically with response to that surface. Thus, the scribe saw assembly also moves vertically in unison with the roller. The scribe saw blade creates a kerf for passage of a portion of the blade of the loin puller. Provision is made so that the lateral orientation of the blade of the saw corresponds to the lateral orientation of the portion of the loin knife that is to pass through the cut ribs. When the position of the loin knife is changed, the lateral position of the saw blade is changed accordingly. The apparatus also provides for the flattening of remaining ribs and the separation of these flattened ribs from the rib fat of the carcass half after the removal of the loin.

Abstract: Manually segmenting animal carcasses into primary cuts involves an enormous amount of manual labor and attendant expense. However, known automated systems for segmenting carcasses cannot match the accuracy of expert butchers. The apparatus for segmenting animal carcasses disclosed herein provides an imaging station having a vision system that determines parameters of the interior and/or exterior of the carcass. Using these parameters, a computer determines a cutting path or a plurality of cutting paths for segmenting the carcass. For instance, one cutting path may be calculated for trimming the fatty tissue from the carcass, and another cutting path may be calculated for segmenting the trimmed carcass. A mounting vehicle, which securely holds the carcass, transports the carcass from the imaging station to a cutting station. In the cutting station, electrically controlled cutting implements, such as high-pressure water jets or lasers, segment the carcass along the determined cutting path or paths.

Abstract: An improved loin puller (10) for trimming the back fat (34) from a loin (32) and from a rib portion (37) which are attached to a carcass half (3o) by using an automated system having a variable width and depth of cut. A frame (12) is provided to support the individual components of the improved loin puller (10) a selected distance above a support surface (38). A conveyor belt (50) is provided for conveying the carcass half (30) toward a cutting blade (76). Loin and rib engagement chains (56, 57) are provided for pulling the loin (32), ribs (37), and associated back fat (34) toward and across the cutting blades (76,158) which are provided for separating the loin (32) and ribs (37) from the back fat (34). selectively controlling the depth of cut. A cutting width adjustor (22) is provided for selectively varying the width of the cut without substantially varying the depth of the cut.

Abstract: The present invention comprises a method and apparatus for automatically separating the breast from the neck, shoulders, back and saddle of birds while the birds are moving along as overhead conveyor line (12). A mandrel (61) is inserted into the visceral cavity of each bird to rigidly support each bird, and causes the breast of each bird to protrude outwardly. An auger (73) is mounted adjacent the rear surface (62) of the mandrel (61) and engages the visceral cavity of each bird as the mandrel (61) is inserted into the visceral cavity of each bird. A tiltable holding plate (76) is pivoted upwardly as the mandrel (61) and auger (73) are fully inserted into each bird, and engages the neck of each bird in a clamping relationship with the mandrel (61) to thereby hold each bird in place during cutting function.