Abstract: A pin bone removing apparatus for removing pin bones from fish fillets includes a drive train and a rotatable cylinder head coupled to the drive train. The apparatus includes a torque limiter, which for a preset torque value will uncouple the rotatable cylinder head from the drive train. A method is also provided for removing pin bones from fish fillets, by pinching the pin bone in question between a rotating cylinder with recesses and a resilient tongue in contact with the cylinder. During the pinching, the pulling force is applied to the fish pin bone until the force reaches a preset level, at which the pulling is interrupted for a short period of time, unless the pin bone immediately comes loose, and if it does not come loose the pulling force is applied again until it reaches the preset level, and this process is repeated until the bone comes loose.

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: Method of processing of fish, for example salmon and related species, said method comprising the steps of providing a live fish, slaughtering the fish, subjecting the fish or part of the fish to an electrical stimulation prior to at least a further processing step of the fish, and wherein said at least one further processing step comprises the step of removing pin-bones from the fish or part of the fish. By subjecting the fish or part of the fish to the electrical stimulation it is achieved that the pin-bones can be removed without waiting for the normal rigor process to be concluded and the normal post-rigor state to be reached and further it is achieved that the pin-bones can still be removed satisfactorily, e.g. without breaking when being pulled etc., since the bonding of the bones are relieved by the electrical stimulation.

Abstract: Method for processing a part of a slaughtered animal which comprises a meat part connected to a bone and cartilage, comprising the steps of encapsulating an axial end of the bone together with the cartilage into an encapsulating means provided at a bone pusher; activating the encapsulating means into a radially open position for receiving said axial end and bringing the encapsulating means into a radially closed position for encapsulating said axial end; separating the meat part from the bone and cartilage; and releasing the axial end of the bone and cartilage from the encapsulating means.

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: Described is a method of detaching a muscle from a beef cattle carcass, the method comprising the steps of: locating the muscle comprising at least one attachment point to the beef cattle carcass; and detaching the attachment point of the muscle from the beef cattle carcass prior to the onset of rigor mortis. An assembly line method is also described. Also, described are muscles comprising a substantially symmetrical and cylindrical-shape. In addition, described are muscle beef products that are produced by the methods described herein.

Abstract: Method and apparatus for separating meat and bone. The apparatus separator comprises a rotating cutting head defining a rotary axis; a flexible cutting means attached to the rotating cutting head and rotating about the rotary axis, and defining a cutting plane; a transport means for transporting a bone with meat pieces to the cutting plane; wherein the flexible cutting means follows contours of the bone and separates the meat pieces from the bone.

Abstract: A system and method that is adapted to remove portions of a neck-bone that are useful for meat recovery systems. These most useful portions of the neck bone structure are the outer edges distal from the core of the bone that have meat attached to them. The useful portions on the outer edges distal from the core can be safely removed and subsequently processed in downstream processes such as mechanical separators (bone cannons) or hand trimmed. The overall system contains series sub systems to process neck-bones. The subsystems includes, a Product Infeed; a Chain Drive System; a Cutting Apparatus; a Cat Chain; a Core Extractor System; and a Conveyor Washing System.

Abstract: A system and method that is adapted to remove portions of a neck-bone that are useful for meat recovery systems. These most useful portions of the neck bone structure are the outer edges distal from the core of the bone that have meat attached to them. The useful portions on the outer edges distal from the core can be safely removed and subsequently processed in downstream processes such as mechanical separators (bone cannons) or hand trimmed. The overall system contains series sub systems to process neck-bones. The subsystems includes, a Product Infeed; a Chain Drive System; a Cutting Apparatus; a Cat Chain; a Core Extractor System; and a Conveyor Washing System.

Abstract: Method for extracting pin bones from a fillet wherein the pin bones are extracted by means of a tool having a certain speed relative to the fillet and wherein the tool is displaced at different relative speeds along a first fillet portion where the fillet has pin bones and along a second fillet portion where the fillet has no pin bones.

Abstract: The invention relates to a device for removing individual ribs from a piece of slaughter animal whose spinal column was cut off. A conveying device aligns the piece on a cutting surface on which the spinal column was cut off and conveys the piece. A rib sensor (1) detects the position if the ribs near the cutting surface. A rib cutting element (8) is advanced to the rib by means of a drive and is displaced along the rib. A control controls the drive of the rib cutting element (8) in accordance with the position detected by the rib sensor (1).

Abstract: A cooked and de-boned substantially intact slab of rib meat is provided. A process for preparing a de-boned rib meat product from a pork or beef rib cut is also provided. The process for preparing the rib meat product involves cooking a length of rib meat having rib bones embedded therein at a temperature and for a time sufficient to enable the removal of the rib bones from the length of rib meat, while maintaining a substantially intact length of rib meat.

Abstract: An apparatus to cut free flank bones of a beheaded, slaughtered fish having an open abdominal cavity includes a transport saddle to transport the fish in a direction of fish travel. The saddle includes an upper bone guide and a lower bone guide. The apparatus additionally includes a separating unit moveable back and forth from a standby position into a working position having a separating device and a counter support. The separating device includes a rotating circular knife to detach a fish fillet from the flank bones and the counter support includes a fixed element and is associated with the separating device. The counter support and separating device are movable about two axes, the fixed element being movable relative to the circular knife and independently thereof.

Abstract: A safety use deboning knife includes a blade having a distally disposed carcass flesh penetration tip disposed immediately adjacent the blade curved cutting edge and spacedly disposed from the blade non-cutting upper edge by a planar distal edge, which distal edge subtends an acute angle of less than about 45° and preferably in less than about 25° with entire cutting portion disposed below the blade center line.

Abstract: A method and a device for facilitating the removal of a pin bone (2) from fish flesh, wherein the pin bone (2) is cut within a filet part of the fish flesh.

Abstract: An apparatus to cut free flank bones of a beheaded, slaughtered fish having an open abdominal cavity includes a transport saddle to transport the fish in a direction of fish travel. The saddle includes an upper bone guide and a lower bone guide. The apparatus additionally includes a separating unit moveable back and forth from a standby position into a working position having a separating device and a counter support. The separating device includes a rotating circular knife to detach a fish fillet from the flank bones and the counter support includes a fixed element and is associated with the separating device. The counter support and separating device are movable about two axes, the fixed element being movable relative to the circular knife and independently thereof.

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 is a method for cutting a pork leg to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a ham roast.

Abstract: The present invention includes meat fabrication systems and methods. The system according to one embodiment includes a conveyor (104) for advancing meat cuts, a cutting assembly (106) defining a cutting path (136) that intersects the conveyor (104), and at least one guide (160, 162, 163) that orientates the meat cuts on the conveyor relative to the cutting path such that the chine bones of the meat cut are separated from the remaining portions of the meat cuts as the meat cuts are advanced through the cutting path (136) by the conveyor (104).

Abstract: The invention relates to a system for processing a carcass part of slaughtered poultry, which carcass part comprises at least a part of the breast, the breast comprising at least a part of the breastbone and a part of the breast fillet. The system according to the invention comprises a fillet harvesting device for harvesting the breast fillet present on the carcass part, and a detaching device for harvesting residual meat still present on the breastbone after harvesting of the breast fillet, and a conveyor with product carriers for conveying the carcass parts along a path, the fillet harvesting device and the detaching device being disposed along the path of the conveyor, and the detaching device being placed downstream of the fillet harvesting device, and comprising a collection means for collecting harvested residual meat.

Abstract: The various embodiments of the present disclosure relate generally to systems and methods for the detection of anatomical structures and anatomical positions. More particularly, the various embodiments of the present disclosure are directed to the detection of musculoskeletal elements, such as bones, tendons, ligaments, cartilage, and the like, which could be useful for example in poultry processing for bone screening as well as for guidance of machines for processing.

Abstract: A separator apparatus that separates meat from bone in two distinct separation stages includes a rotary cam pump in series with a deboning screw assembly. In the first separation stage, substantially bone-free meat is separated from bone as the meat-bone mixture passes through the rotary cam pump, and expelled from the separator apparatus. The rotary cam pump then drives the remaining meat bone mixture into the deboning screw assembly, where a second separation stage occurs in which additional substantially bone-free meat is separated from bone as the meat-bone mixture passes through the deboning screw assembly, and is also expelled from the separator apparatus. The remaining bone residue is expelled from a bone residue outlet on the separator apparatus. The meat separated during the first stage can have a different coarseness than that separated during the second stage, and each can be expelled and collected at a different location.

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: A cooked and de-boned substantially intact slab of rib meat is provided. A process for preparing a de-boned rib meat product from a pork or beef rib cut is also provided. The process for preparing the rib meat product involves cooking a length of rib meat having rib bones embedded therein at a temperature and for a time sufficient to enable the removal of the rib bones from the length of rib meat, while maintaining a substantially intact length of rib meat.

Abstract: An automated apparatus and method for processing and removing bones from primal and sub-primal cuts of meat where one embodiment of the invention is specifically adapted to remove the bones from the chuck blade portion of meat or other similar meat cuts. The invention is to provide a cutting means and fixture which will eliminate the need for manually lifting the primal cuts while securely clamping the primal into a device which will function as the transporter and said invention has alignment device for bone removal to assist in guiding a saw blade for bone removal.

Abstract: Device for filleting or deboning leg or wing parts of poultry, comprising a first holder having first holder means for positioning an end of a leg or wing part, and second holder means that cooperate with the first holder means, wherein the second holder means are movable with respect to the first holder means in axial direction of the leg or wing part.

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: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

Abstract: A process for trussing up meat attached to at least one bone of a poultry part around an end of the poultry part, which includes the steps of loading each of a series of poultry parts into a trussing up unit at a loading position and positioning the bones of the poultry part into a bone positioning device, displacing each trussing up unit from a loading position towards and along a trussing up pathway and fixing the bones into the bone positioning device, displacing at least one bone partly through the meat through at least one bone positioning device by a pusher, retracting at least one of the bones from the meat and removing the trussed up poultry part.

Abstract: An apparatus and a process for extracting poultry meat from crushed and dismembered poultry pieces is provided. The extracting method is based on mechanical separation utilizing heated water spray within a rotating drum assembly for removal and separation of meat from bone and collagen. The water is collected, pumped into a holding tank, and is flavored with natural poultry extract and antifoam agent for recycle within the process. The apparatus includes a hopper, an inclined rotating drum assembly having perforated walls and an internally located nozzle dispensing a water spray for separating meat from bones, a tank having at least one water jet for separating meat from bone fragments, a vibrating dewatering apparatus for separating meat from the water, and a re-circulation system for collection, reheating, and re-using the solution of water and poultry extract.

Abstract: For removing bones (2) from fish fillets (3) a number of rod-like and moveably supported gripping means (4) are employed, which are moveably acted on for forcibly clamping fish bones (2) between gripping surfaces (19) thereof. The gripping means are actuatably controlled for permitting that bones having been introduced there between are clamped between gripping surfaces (19) of adjacent gripping means, to thereby provide the desired clamping force between the gripping means (4).

Abstract: A device for trussing up poultry parts, the poultry parts having first and second elongated bones with meat attached to the bones. The device includes carrier trays which receive the poultry part. The first and second bones are placed in first and second recesses of a meat stripping tool. A pusher device displaces the first and second bones through the recesses and at least some of the meat is compressed between the at least a part of the pusher device and at least a part of the stripping tool. At least one gripper retracts at least one of the first and second bones from the meat after the meat has been trussed up.

Abstract: The present invention is a method for cutting a picnic roast cut to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from fore shank bones and removing a portion of the fore shank bones at a shank bone bulge. The method for making the squared face involves removing moon muscles, a breast flap, false lean, and loose tissue to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a picnic roast cut.

Abstract: A method and a device for facilitating the removal of a pin bone (2) from fish flesh, wherein the pin bone (2) is cut within a filet part of the fish flesh.

Abstract: In the removal of internal bones in a fore-end of a split carcass the shank bone, the humerus bone and the shoulder blade are cut free by machine, so that subsequently they can easily be removed from the rest of the fore-end. A transport tool (27a) is brought to grip around the free end of the shank bone. The fore-end is then pulled past cutting tools (1, 9, 15) by means of the transport tool, and the cutting tools (1, 9, 15) hereby perform cutting operations along the shank bone, the humerus bone and the shoulder blade guided by these bones, so that the bones are at least partially cut free from the rest of the fore-end. The articulations between the shank bone and the humerus bone, and the connections of the humerus bone to the shoulder blade are maintained at least partially unbroken during the cutting operations, so that the tractive force from the transport tool (27a) by the grip of the tool round the free end of the shank bone is transferred to the bones via their unbroken connections.

Abstract: A method and an apparatus for separating thigh meat and oyster meat from the thighbone can automatically separate thigh meat and oyster meat without detecting the boundary of the white cap at an end of the thighbone and the meat including thigh meat and oyster meat. The apparatus includes a cutter that is inserted into the detected boundary part in the final operation of deboning a thigh-with-bone of an edible beast and bird. The apparatus has a clamper, a guide-with-a-groove device, and a guide-with-a-cutter device downstream of the guide-with-a-groove device provided on the transfer line of the clamper. Both guide devices are provided such that the open end side of each guide device, which is Y-shaped is directed toward upstream of transfer of the clamper.

Abstract: An automated apparatus and method for processing and removing bones from primal and sub-primal cuts of meat where one embodiment of the invention is specifically adapted to remove the bones from the chuck blade portion of meat or other similar meat cuts. The invention is to provide a cutting means and fixture which will eliminate the need for manually lifting the primal cuts while securely clamping the primal into a device which will function as the transporter and said invention has alignment device for bone removal to assist in guiding a saw blade for bone removal.

Abstract: Poultry wings are suspended by their tip segments and oriented so that their outside surfaces face one side of the processing path, with right wings oriented with their elbows leading, and left wings oriented with their elbows trailing. The lower, primary segments are bent at the elbow joints by a bending guide, laterally and upwardly about an elbow guide, opening the elbow joints. The open joints are cut so as to release the primary segments. The mid-wing segments are compressed and the bone ends are moved laterally from the wing tip segments, causing the bone ends of the mid-wing segments to pop out of the tip segments. In both instances, the bones of the segments are exposed in the final products, so when the products are cooked, the exposed bone ends are free of grease, etc. and are suitable for grasping by the fingers of the hand for eating as finger food.

Abstract: An apparatus and procedure for extracting pin bones from fish. The procedure comprises detaching the pin bones from the meat using vibrations, and then, extracting the pin bone using only enough traction force in order to pull out the pin bone, thus preserving its integrity, without damaging the interior and exterior of the meat. The apparatus comprises a vibrations generator, a pin boning device, and a device for transmitting vibrations from the generator to the pin boning device. In a preferred embodiment, the apparatus further comprises a torque generator including a maximum output torque controlling device.

Abstract: An apparatus for removal bones from a fish fillet is presented. A conveyor is provided for conveying the fish fillet and supporting means is arranged on said conveyor for supporting the fish fillet as it is being conveyed by means of imposing the fish fillet on it so that the bones to be removed are exposed. A second supporting means is arranged sidewise to said first supporting means for maintaining the fish fillet in a fixed position as the exposed bones are removed with a bone removal unit, which is arranged above the conveying means.

Abstract: A deboning system of meat for a small or intermediate processing factory in which the space is saved while reduction the cost by limiting the processing range of a work thereby limiting the processing functions to those of high necessity. The deboning system of meat comprises a shoulder blade boning station (11) having a specified interval from a charging station (10) and a humerus deboning station (12) having the same interval disposed sequentially and linearly at a constant interval on the downstream side of the charging station (10). A station (13) for discharging the humerus is disposed on the downstream side of the humerus deboning station (12) and a work is tact-carried while being hanged through fixed and movable carrying passages. The work is deboned during the carrying process, and deboned humerus is discharged from a final station (discharging station) (13).

Abstract: A method and apparatus are provided for separating thigh meat and oyster meat from the thighbone automatically without detecting the boundary of the white cap at an end of the thigh bone and the meat including thigh meat and oyster meat and inserting a cutter into the detected boundary part in the final operation of deboning a thigh-with-bone of an edible beast and bird. The apparatus of the invention for separating thigh meat and oyster meat is composed of a clamper 15, a Y-shaped guide-with-a-groove 20, and a Y-shaped guide-with-a-cutter 16 downstream of the guide 20 provided on the transfer line of the clamper, both guides being provided such that the open end side of Y-shape of each guide is directed toward upstream of transfer of the clamper.

Abstract: In the removal of internal bones in a fore-end of a split carcass the shank bone, the humerus bone and the shoulder blade are cut free by machine, so that subsequently they can easily be removed from the rest of the fore-end. A transport tool (27a) is brought to grip around the free end of the shank bone. The fore-end is then pulled past cutting tools (1, 9, 15) by means of the transport tool, and the cutting tools (1, 9, 15) hereby perform cutting operations along the shank bone, the humerus bone and the shoulder blade guided by these bones, so that the bones are at least partially cut free from the rest of the fore-end. The articulations between the shank bone and the humerus bone, and the connections of the humerus bone to the shoulder blade are maintained at least partially unbroken during the cutting operations, so that the tractive force from the transport tool (27a) by the grip of the tool round the free end of the shank bone is transferred to the bones via their unbroken connections.

Abstract: In a method and device for processing a poultry leg which is hanging from a carrier and comprises at least a drumstick, the operations are carried out: cutting into the drumstick substantially around the drumstick in the vicinity of the tarsal joint by means of at least one incision; and at least partially separating a part of the leg which comprises the at least one incision. The carrier is moved onwards during the cutting.

Abstract: In a device, assembly and method for separating meat from bone parts, at least a chamber (2) is provided for receiving bone parts which are connected to meat, having a first open end (4) and a second open end (5) which is located opposite the first open end (4), a plunger (7), first displacement means for displacing the plunger (7) inside the chamber (2) from the first open end (4) thereof, and a stop element (13) at the second open end (5) for creating a closed space (3) together with the chamber (2) and the plunger (7). A pressure is applied to the bone parts by displacing the plunger (7) in the chamber (2). The stop element (13) is arranged at a distance from the chamber (2), so that at least one gap (15) is formed between the chamber (2) and the stop element (13), for the passage of meat which has been separated from the bone parts under the influence of pressure.

Abstract: A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces.

Abstract: The present invention is a process or method for cutting and boning a carcass of a fowl to create a meat cut which includes the scapula bone and its associated muscles (meat). The method involves separating the scapula bone and its associated muscles from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the associated muscles. The resulting meat cut contains a larger percentage of meat and is easier to produce. Alternatively, the cutaneous tissues can be removed from the associated muscles to produce a skinless meat cut. In another alternative embodiment of the present invention, the muscle (meat) associated with the scapula bone can been trimmed to create a meat cut having less meat. In another alternative embodiment of the present invention, multiple meat cuts are placed in a side-by-side orientation and bonded together using a meat bonding agent to create a linked rack of meat cuts or a standing meat roast.

Abstract: In the removal of internal bones in a fore-end of a split carcass the shank bone, the humerus bone and the shoulder blade are cut free by machine, so that subsequently they can easily be removed from the rest of the fore-end. A transport tool (27a) is brought to grip around the free end of the shank bone. The fore-end is then pulled past cutting tools (1, 9, 15) by means of the transport tool, and the cutting tools (1, 9, 15) hereby perform cutting operations along the shank bone, the humerus bone and the shoulder blade guided by these bones, so that the bones are at least partially cut free from the rest of the fore-end. The articulations between the shank bone and the humerus bone, and the connections of the humerus bone to the shoulder blade are maintained at least partially unbroken during the cutting operations, so that the tractive force from the transport tool (27a) by the grip of the tool round the free end of the shank bone is transferred to the bones via their unbroken connections.

Abstract: A cutting tool and method for removing the tenders from a poultry carcass wherein the cutting tool is a deboning knife having a pair of blades attached to a handle in a side by side relation with a distance therebetween. The surfaces of the blades include undulations for accommodating the curvature of the keel from which the tenders are removed. The method for removing the tenders comprises manual manipulation of the deboning knife to simultaneously remove two tenders from the carcass.