Abstract: In an automatic deboning apparatus, an X-ray irradiation unit is provided on the upstream side of a meat cutting unit in a direction of transport of the work. In the X-ray irradiation unit, an X-ray r is irradiated to a work w from an X-ray irradiation device, an image of the X-ray transmitted through the work is subjected to image processing in an image analysis process unit, and two-dimensional position coordinates of a bone part are thereby obtained. In the meat cutting unit, three robot arms are provided with cutting blades. A storage unit of a controller stores three-dimensional position coordinates of a target operation course of each of the cutting blades. The target operation course is corrected on the basis of the two-dimensional position coordinates of the bone part obtained for each work in the image analysis process unit.

Abstract: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The device includes device for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the device for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: A device for removing a breast gristle from a poultry breast carcass includes a transport apparatus for moving the breast carcass along a straight motion path in a fixed orientation. A median plane of the breast carcass is oriented perpendicularly to the motion path. A stationary cutting apparatus has a transversal blade, for making a transversal cut passing through the breast gristle, the transversal cut extending in a transversal cut plane arranged perpendicularly to the median plane. The transversal cut plane and a transversal plane of the breast carcass are arranged perpendicularly to the median plane and include an angle up to 30°. A frontal blade is provided for making a frontal cut passing through the breast gristle. The frontal cut plane and a frontal plane of the breast carcass are arranged perpendicularly to the median plane and perpendicularly to the transversal plane include an angle up to 30°.

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: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The device includes means for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the means for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: A method for processing a carcass part of slaughtered poultry includes, the carcass part including bone parts with at least a part of the back of the rib cage and the spine, and at least a part of the meat that is naturally present on the back of the rib cage and the spine, the method includes detaching a part of the back meat from the underlying bone parts of the carcass part, and engaging at least a part of the detached back meat, and then peeling the back meat off the bone parts of the carcass part.

Abstract: A method for processing a carcass part of slaughtered poultry, the carcass part including bone parts with at least a part of the rib cage and a part of the spine, at least a part of the back meat that is naturally present on the rib cage and the spine, and at least a part of the abdominal muscle tissue, the method includes making a first incision through the back meat near the abdominal muscle tissue at least up to the underlying bone parts of the carcass part, and detaching the back meat from the bone parts of the carcass part. A device is provided to perform the method.

Abstract: a method for processing a carcass part of slaughtered poultry including making two incisions on the back side of the carcass part, and detaching at least a part of the back meat that is naturally present on the carcass part using a scraper, the scraper having a cutting edge with a curved shape in a plane that substantially extends perpendicular to the direction of the spine, the curved shape substantially matching the side of the back of the contour of the bone parts of the carcass part from which the back meat must be detached, as seen in the direction of the spine, wherein detachment of the back meat by the scraper starts from the incisions along the spine, and the carcass part and the scraper move relative to each other while the meat is being detached.

Abstract: In an automated deboning device for deboning a bone-in leg of livestock carcass, a clamp unit 12 suspending the work w includes a servomotor 104, a threaded shaft 106 connected to an output shaft of the servomotor 104 and a lifting and lowering block 108 threadably mounted on the threaded shaft 106. A lifting and lowering roller 92 mounted on a lifting and lowering shaft 70 travels in a traveling path 94 to lower and transfer the work w to a next work station. By bring a swinging roller 84 mounted on the lifting and lowering shaft 70 in contact with the cam plate 170, 180, 182, the lifting and lowering shaft 70 is rotated by a setting angle so that the work w faces round cutter blades 22, 64. Thus, the pathway of the round cutter blades 22, 64 can be approximately straight, thereby simplifying and reducing the cost of the moving mechanism.

Abstract: A device for separating a wishbone from a carcass part of slaughtered poultry, The device comprises:—a primary wishbone knife (10), for separating the wishbone from meat that is naturally present thereon in the plane of the wishbone, wherein the primary wishbone knife adapted to be introduced into and removed from the carcass part via the neck opening,—two secondary wishbone knives (11, 21), each for separating the wishbone from meat that is present on the outside of a leg of the wishbone, and a secondary wishbone knives actuator assembly. The secondary wishbone knives actuator assembly prescribe a secondary cutting path (19, 29) for each of the secondary wishbone knives relative to the carcass part. The secondary cutting paths have a curved shape that substantially follows the outer contour of the wishbone.

Abstract: A method and apparatus for harvesting of backmeat of a carcass or carcass part of slaughtered poultry in connection with a process of filleting of the carcass or carcass part is provided. The method can include scraping the backmeat loose from the carcass or carcass part whereby a connection is maintained with fillets of the carcass or carcass part. Prior to the filleting of the carcass or carcass part a neck portion of a backbone of the carcass or carcass parts is fixed in position, whereby thereafter the backmeat is scraped loose from the carcass or carcass part.

Abstract: A method for processing a carcass part of slaughtered poultry includes making a preliminary incision on both sides of the sternum, the preliminary incision leaving the part of the membrane that is present between the inner fillet and the outer fillet intact, scraping loose the meat that lies against the sternum on either side using a first scraper, scraping at least a part of the meat of the inner fillet loose from the rib cage using a second scraper, cutting through the membrane connection between the inner fillet and the rib cage, and removing the outer fillet and the inner fillet from the bone parts of the carcass part, in which the connection between the inner fillet and the outer fillet remains intact.

Abstract: A method and system for filleting poultry or poultry parts is provided, which can include a conveyor system incorporating carriers for the poultry or poultry parts, with at least one processing station provided in or along the path of the conveyor system for processing the poultry or poultry parts. The processing station can be a cutting instrument that is placed behind a fillet scraper, and is embodied with a knife having a cutting-edge or cutting edges for cutting loose tissue connections that have remained between the carcass of the poultry or poultry part and its inner and outer fillets after passing the fillet scraper.

Abstract: A method is disclosed for mechanically deboning animal thighs for separating and collecting meat therefrom and an apparatus (1) for performing the method, including automated individual processing steps. The processing steps include: grasping a thigh bone of an animal thigh at a hip knuckle with a bone holder (17); cutting tissue near the hip knuckle; and engaging the thigh bone adjacent the bone holder with a meat stripper (165). The processing steps further include: moving the bone holder (17) and meat stripper (165) away from one another in a direction substantially coextensive with the longitudinal extent of the thigh bone; allowing the meat stripper (165) to pass over the knee knuckle; and collecting the meat separated from the bone. In particular the method includes and the apparatus (1) performs the process step of cutting tissue adjacent a knee knuckle of the thigh bone, prior to allowing the meat stripper (165) to pass over the knee knuckle.

Abstract: A method for processing a carcass part of slaughtered poultry, which carcass part includes bone parts with at least a part of the rib cage, at least a part of the breast fillet, other muscle tissue that does not form part of the breast fillet, for example at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue. This method includes the steps of making an incision through the meat at least up to the bone parts lying under the meat, which incision is made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and which incision in that area substantially follows the shape of the breast fillet, and detaching the breast fillet from the bone parts of the carcass part.

Abstract: A method and device are disclosed for mechanically collecting meat from animal parts having an elongated bone extending through a sleeve of meat. The device includes a deboning unit adapted to be associated with a supporting tray for supporting one of the animal parts, a stripper diaphragm on one end of the supporting tray, when associated with the deboning unit, and a movable bone pusher rod and a movable tubular knife on an opposite end of the supporting tray, when associated with the deboning unit. The bone pusher rod and the tubular knife are arranged concentrically about one another. A mechanism is provided for advancing and retracting the bone pusher rod and the tubular knife between first positions, allowing loading of the animal part, and second positions, in which the meat is collected against the stripper diaphragm and the bone is pushed partly through the diaphragm.

Abstract: An apparatus for removing a breast from a game bird provides first and second blades pivotally attached to a stabilizer bar projecting outwardly between the first and second blades. The stabilizer bar is generally adapted for insertion into the abdomen of a bird, and the first and second blades can be actuated using one or more handles to create a scissoring effect whereby a region of the abdomen, or the breast, is severed from the bird. Methods of removing a breast from a bird are also disclosed.

Abstract: A de-boning method and apparatus for automating incision making to the meat of bone laden meat and scraping operation of meat from the bone laden meat by a meat separator, are proposed. The apparatus has a clamping device 1 for clamping an end part ‘d’ of unconcealed part of the bone of bone laden meat, a meat separator 31 having meat scraping plates 317a, 317b for pinching a bone of the bone laden meat, a cutter 33 located between the clamping device 1 and the meat separator 31, a clamping device lifting means 30, and rotation drive means 303 and 313 for rotating for rotating the clamping device 1 and the meat separator 31 in synchronism with each other, whereby spiral incision is made to a part of the meat of the bone laden meat by rotating the clamping device 1, and remaining part of the meat is scraped off as the clamping device is lifted while rotating in synchronism with the meat scraper.

Abstract: A method and system for filleting poultry or poultry parts is provided, which can include a conveyor system incorporating carriers for the poultry or poultry parts, with at least one processing station provided in or along the path of the conveyor system for processing the poultry or poultry parts. The processing station can be a cutting instrument that is placed behind a fillet scraper, and is embodied with a knife having a cutting-edge or cutting edges for cutting loose tissue connections that have remained between the carcass of the poultry or poultry part and its inner and outer fillets after passing the fillet scraper.

Abstract: A method of removing a sleeve of meat (D) from an animal part having a bone with a first knuckle (B) on one of two opposite ends of an elongate bone shaft (A) and a second knuckle (C) on another of the two opposite ends. The method includes the steps of engaging the bone of the animal part with a part of a meat stripper (13) between its first knuckle (B) and the sleeve of meat (D) and engaging the bone by a knuckle gripper (71) between the part of the meat stripper (13) and the first knuckle (B). The method continues with moving the meat stripper (13) and the knuckle gripper (71) away from one another, while stripping and gathering the sleeve of meat (D) towards the second knuckle (C). In a subsequent step the method discontinues moving away the meat stripper (13) and knuckle gripper (71) from one another upon the part of the meat stripper (13) engaging the second knuckle (C).

Abstract: A method and device are disclosed for mechanically collecting meat from animal parts having an elongated bone extending through a sleeve of meat. The device includes a deboning unit adapted to be associated with a supporting tray for supporting one of the animal parts, a stripper diaphragm on one end of the supporting tray, when associated with the deboning unit, and a movable bone pusher rod and a movable tubular knife on an opposite end of the supporting tray, when associated with the deboning unit. The bone pusher rod and the tubular knife are arranged concentrically about one another. A mechanism is provided for advancing and retracting the bone pusher rod and the tubular knife between first positions, allowing loading of the animal part, and second positions, in which the meat is collected against the stripper diaphragm and the bone is pushed partly through the diaphragm.

Abstract: A device for processing a carcass part of slaughtered poultry in a processing line is provided. The carcass part is supported on a carrier that moves in the processing line. The carcass part includes wing-joints, coracoids, a wishbone embodied with two legs that merge into each other at an acute angle, a keelbone, a membrane and/or ligament that connects at least to the wishbone and the keel-bone, and naturally present meat including inner and outer fillets. The device includes means for cutting and/or removing of the wishbone from the carcass part. The device is arranged such that the means for cutting and/or removing of the wishbone can be a knife equipped to cut the wishbone and disconnect it from the membrane and/or ligament with an increased yield of meat that is retained on the carcass part.

Abstract: A filleting device and method for harvesting fillets from poultry carcasses that are moved in a conveyer-line supported on carriers is provided. In one exemplary embodiment, the first means are provided to guide at least a part of the fillets so as to increase this part's distance from the carcass and break the tissue connections that connect the fillet or fillets in their natural position to the keel-bone of the carcass. Second means are provided that complete the harvesting of the fillets by peeling the fillets entirely loose from the keel-bone.

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: A de-boning method and apparatus for automating incision making to the meat of bone laden meat and scraping operation of meat from the bone laden meat by a meat separator, are proposed. The apparatus has a clamping device 1 for clamping an end part ‘d’ of unconcealed part of the bone of bone laden meat, a meat separator 31 having meat scraping plates 317a, 317b for pinching a bone of the bone laden meat, a cutter 33 located between the clamping device 1 and the meat separator 31, a clamping device lifting means 30, and rotation drive means 303 and 313 for rotating for rotating the clamping device 1 and the meat separator 31 in synchronism with each other, whereby spiral incision is made to a part of the meat of the bone laden meat by rotating the clamping device 1, and remaining part of the meat is scraped off as the clamping device is lifted while rotating in synchronism with the meat scraper.

Abstract: A method for processing a carcass part of slaughtered poultry, which carcass part includes bone parts with at least a part of the rib cage, at least a part of the breast fillet, other muscle tissue that does not form part of the breast fillet, for example at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue. This method includes the steps of making an incision through the meat at least up to the bone parts lying under the meat, which incision is made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and which incision in that area substantially follows the shape of the breast fillet, and detaching the breast fillet from the bone parts of the carcass part.

Abstract: A method and apparatus is provided for harvesting an inner fillet from poultry, wherein a tendon with which the inner fillet is or was connected to a wing bone of the poultry projects from the inner fillet. The tendon is gripped, and subsequently the tendon and the inner fillet attached thereto are pulled over a predetermined first distance off the carcass part of the poultry so as to completely or partly detach them from the carcass part.

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: A filleting system for poultry, such as chickens, includes a conveyor system incorporating carriers for the poultry. Processing stations are provided in or along the path of the conveyor system for successively processing parts of the poultry, wherein the processing stations include at least one skinner, one wishbone remover, a fillet scraper, and either a breastbone scraper or a cutter for halving breast fillets.

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: A loin puller for processing a carcass-half comprising a loin and a flank partially separated by cutting, the loin comprising a layer fat to be trimmed off. The machine has a frame which is fixed an elongated rectilinear working surface intended to receive and support the loin of the carcass-half to be processed. A conveying system is mounted onto the frame above the working surface for engaging and pressing the loin and moving it together with the flank connected thereto up to a cutting zone. An arcuate cutting blade is mounted to the frame in the cutting zone for engaging the loin when the frame is moved by the conveying system and for cutting the layer fat to be trimmed off the same. Advantageously, the frame is devised to let the flank fall down from the working surface while the carcass-half is moved by the conveying system. As a result, more visibility is left for evaluating an optimum position for the cutting blade.

Abstract: Apparatus for recovering meat from the head of a slaughtered animal. A jaw support clamps and supports the head by clamping the jaw. Cheek pullers having clamps engage with and hold the cheeks of the animal head in the vicinity of the mouth. A drive arrangement has a lateral drive for moving the cheek pullers outwardly away from each other and has a posterior drive for moving the cheek pullers in the posterior direction so as to pull tissues from both the jaw and the skull. A jaw separation means comprises a snout ring to be fitted to the snout of the skull and a drive moves the snout ring so as to move the skull relative to the jaw with an at least partially arcuate path of movement so as to continue to open the mouth wider as or after the cheek meat is removed from the animal head.

Abstract: Apparatus for harvesting the cartilage connected to the breastbone on the skeletal portion of a poultry carcass including positioning means for positioning the breastbone for movement along a prescribed processing path and separating means for mechanically separating the cartilage from the breastbone as it moves along the processing path.

Abstract: An automatic skin removal and fat trimming device includes an entry conveyor belt and a forward section of an upper pressing conveyor belt which cooperate to move the meat product into contact with a rotating ridged cylinder which in turn forces the meat product into contact with a skin removal blade mounted adjacent the end of the entry conveyor belt and a second curved fat trimming blade then engages the meat product, the fat trimming blade positioned above the skin trimming blade and spaced therefrom to engage, cut and remove the fat lining surrounding the meat on the meat product, following which a meat removing conveyor belt mounted rearwardly of the skin trimming and fat trimming blades engages the meat product thus removing the meat product from the trimming device in cooperation with a rear section of the upper pressing conveyor belt which compresses and pulls the meat product through the device.

Abstract: An apparatus and method for removing loins from pork bellies to result in a high yield of loin in a two-step method, the first step involving the removal of the loin and the second step involving the skinning of the loin portion removed. A unique knife shaped in the form of a Z is used to cut all the way through the belly. Once complete, the skin from the belly remains on the loin and is subsequently run through a loin skinner in a controlled cutting process that significantly reduces the chance of cutting below the loin fat and into the muscle.

Abstract: The present invention, in deboning process for a pig thigh in which a pig thigh held by gripping on a transport line is sequentially deboned starting from a hind shank, comprises preliminary processing steps of: gripping the ankle side section of a work by transport/processing means; removing a hip bone, and a sacrum and a caudal vertebrae of the gripped work; and cutting-in for a hind shank and a femur, and the process further comprises the steps of: stripping a meat section around the hind shank after it is processed in the preliminary processing steps; exposing a fibula to detecting the base position of a fibula head as a first sensing step; stripping a meat section around above a joint and cutting an organic tissue exposed by the stripping for separation of leg section muscles; cutting a patelliform bone related section; stripping for the femoral region and detecting the base position of a femur head as a second sensing step; cutting a femur head related section; and separating by cutting the meat section

Abstract: The present invention is directed to a automatic skinning machine. The automatic skinning machine includes a blade holder with a plurality of indentations disposed thereon. The cutting blade is adopted to be positioned adjacent to blade holder such that the cutting edge is recessed behind the leading edge of the blade holder and generally extends across each of the indentations formed on the leading edge. The invention further includes attaching apertures formed only on the bottom surface of the blade holder such that crevices and cracks which could lead to contamination are not exposed to product passing over the blade holder. The invention further includes the use of locking pins in conjunction with the apertures formed on the bottom surface of the blade holder such that the blade can be easily held in position. The invention further includes a camming structure for automatically moving the cutting shoe of the device between an initial position and a skinning position.

Abstract: A deboning device for poultry: (i) has deboning units mounted along an endless chain to be moved in longitudinal direction along a processing path, each deboning unit extends in cross direction of the endless chain, and at one end of the unit there is a meat stripper disc assembly with a meat stripper disc having an aperture for receiving the bone of the poultry part therethrough in longitudinal direction of the bone and stripping the meat from the bone, at the other opposing end of the unit there is a bone pusher assembly for displacing the bone towards and through the aperture of the meat stripper disc, and at one side of the unit facing the meat stripper disc there is a carrier for carrying the poultry part to be deboned; (ii) has structure for guiding the bone pusher assembly towards the meat stripper disc into engagement with the poultry part, and (iii) has at least one deboning position, which deboning position contains the structure for guiding the bone pusher assembly towards the meat stripper disc, w

Abstract: The invention relates to an apparatus for filleting the breast piece of a slaughtered bird having a conveyor for the breast piece and filleting devices positioned alongside the conveyor. The filleting devices comprise scraping plates having an operative contour adapted to the shape of part of the breast piece to be processed. It is possible to provide scraping plates extending substantially perpendicularly to the longitudinal medial plane of the conveyor and/or scraping plates extending substantially in parallel with the longitudinal medial plane of the conveyor.

Abstract: Poultry drumsticks (13) are placed on carrier trays (22) of a tray conveyor (14) and move on an endless loop conveyor first through a rectilinear loading run (24), then through a precutting run, then a curved deboning run (26), and then through a lower return run (25). The pre-cutting run involves pre-cutting separate drumsticks of poultry, especially turkeys, with a pre-cutting device 110 in preparation of its deboning, comprising means to transversely cut the muscular tissue, especially tendons, at or near their connection to the drumstick bone. The curved deboning run extends about the deboning unit (35), which includes a stationary cam drum (36) and a revolving carrier assembly (38) that carries the series of deboning modules (55) about the drum (36). Each deboning module becomes aligned with a carrier tray and is actuated by the cam tracks (81) of the stationary cam drum (36) so as to engage and push the bone of the poultry drumstick through the aperture (63) of a stripper disk (61).

Abstract: Poultry parts (13) are placed on carrier trays (22) of a tray conveyor (14) and move on an endless loop conveyor first through a rectilinear loading run (24), then through a curved deboning run (26), and then through a lower return run (25). The curved deboning run extends about the deboning unit (35), which includes a stationary cam drum (36) and a revolving carrier assembly (38) that carriers the series of deboning modules (55) about the drum (36). Each deboning module becomes aligned with a carrier tray and is actuated by the cam tracks (81) of the stationary cam drum (36) so as to engage and push the bone of the poultry part through the aperture (63) of a bowed resilient stripper disk (61) that is mounted in a meat stripper disk assembly (56) having a disk retainer plate (132).

Abstract: In a method and an apparatus for automatic removal of at least an inner fillet from slaughtered poultry or a part thereof before the connection between the inner fillets and the carcass is broken, a separation is made in the opening bounded by the clavicle and the breastbone, whereupon the inner fillets are at least partly scraped off from the carcass. In another method of filleting, the canalis triosseus is cut open in the shoulder joint, whereupon at least the inner fillets are pulled free from the carcass with the aid of the humerus. Previously, the connection between the membrane of the inner fillets and the breastbone in the region of the coracoideum is broken. For placing a front half of a slaughtered bird on a carrier, a bird is hung by its legs on a suspension element, whereupon the front half and the back half are separated from one another except for a rear connection. The front half is thereupon placed on the carrier and the rear connection is broken.

Abstract: Poultry parts which have elongated bones, such as poultry thighs (10), legs (40), or segments of wings (not shown) are moved with respect to a stripper element, such as an apertured disk (24 or 54) or stripper blades (79 and 80), so as to partially strip the meat (12, 42) from the bone (11, 41). The partially deboned product is formed with the meat accumulated at one end of the bone, with the stripped portion of the bone being substantially free of meat. The product is cooked and the cooked meat remains at one end of the product, leaving the substantially bare bone available for grasping by the fingers of the human hand, so that the product becomes finger food that is substantially free of grease, etc.

Abstract: An apparatus for extracting a bone from a cut of meat comprises a frusto-conical blade against which the cut of meat is pushed in the axial direction of, and in line with the bone. The apical opening edge of the blade cuts and spreads the meat around the bone, allowing the bone to pass through the blade while the meat is crunched against the wall of the blade and its backing plate. The bone is grabbed by a pair of jaws terminated by barbed cylinders that rotate in opposite directions to further extract the bone from the cut of meat. The movements of the jaw and of a lever that pushes the cut of meat towards the blade are synchronized by a single camshaft mounting eccentric wheels acting on both the jaws and the pushing lever. These movements are driven for safety by the pull of coil springs. Electrical motors only return the jaws and lever to their rest position.

Abstract: A method and a device for boning a leg or a part thereof of a slaughtered animal. Prior to the removal of the meat from the leg or the part thereof, an incision is made through a tendon at the position of the condyle of the tibia in the ankle joint. During scraping of meat from the lower leg, the lower leg is retained by a lug which engages in the canalis tendineus. Prior to or during the boning operation, the kneecap of the leg is pressed through an opening of a stop element, following which the kneecap projecting from the opening is removed.

Abstract: A method of cutting a boneless turkey breast into a plurality of individual turkey products which resemble different types of steak products, includes the steps of cutting the breast along a natural seam into a thick portion and a thin portion, removing the silver from the thin portion to create a turkey product which physically resembles and tastes like a sirloin strip steak, cutting off the ends from the thick portion and further cutting the separated ends into cube-shaped pieces suitable for use as kebabs, and cutting the remaining part of the thick portion perpendicular to the grain into about one inch thick pieces to form turkey products which resemble filet mignon, eye steaks or medallions. Pound for pound, the total perceived value of the resulting turkey products is higher than the total perceived value of the original uncut turkey breast.

Abstract: A loin puller apparatus that incorporates a scribe saw with an associated decelerator and depth gauge immediately in advance of the loin knife for the purpose of cutting through the ribs of the carcass middle. To assist in orienting a carcass middle with regard to the scribe saw and loin knife, the apparatus is provided with a load bar that engages the chine and provides for a more uniform alignment of the carcass middle with the loin knife in relation to the position of the chine. Also, a guide bar that is in substantial alignment with the load bar is provided to assist in the initial alignment of the carcass middle as the carcass middle is loaded into the loin puller. A laterally driven impeller is provided to force the chine portion of the carcass middle into the load bar, thus straightening the chine against the load bar. The impeller is also rotatably driven to assist in driving the carcass middle toward the loin knife.

Abstract: Deboning device for partially deboning meat surrounding a bone, which deboning device is provided with means for holding partially to be deboned meat, a diaphragm and a pin with a cam, in which the diaphragm and the pin with the cam are placed on either side of the means for holding partially to be deboned meat, and means for moving the pin in a direction towards the diaphragm, so that a bone of meat placed in the means for holding partially to be deboned meat can be pushed by the pin through the diaphragm, in which the deboning device is further provided with a stop for the pin, which stop is placed at a side of the diaphragm which is directed to the means for holding partially to be deboned meat and which stop limits the moving of the pin in the direction of the diaphragm so that a bone of meat placed in the means for holding partially to be deboned meat can only be partially pushed through the diaphragm by the pin and in which the deboning device is further provided with a push-back pin placed on a side of

Abstract: A total bone removal system is disclosed wherein the apparatus and method for a bone removal and filleting process for decapitated fish, including removal of pin bones, is described. The apparatus has a jig and vacuum supports for securing a fish, and a traversable blade assembly for cutting the fish.

Abstract: An apparatus for filleting the breast piece of slaughtered poultry includes a device for supporting and conveying the breast piece in a conveying direction along a conveying path. A device is included for cutting the breast meat loose from the breast piece from the sternum and wishbone of the breast piece. The cutting device includes a substantially v-shaped device which is driven synchronously with the breast piece along at least a portion of the conveying path. The v-shaped device engages the breast piece and separates the breast meat adjacent the wishbone.