Abstract: A paw tracker for maintaining poultry paws in an ordered, indexed manner so that each paw can be matched with the carcass from which it was removed is provided. The paw tracker has a plurality of columns defining a plurality of pockets vertically aligned on the column. A rotatable gate corresponds to each pocket of the plurality of pockets. At least one gate arm urges each gate of the plurality of gates from a closed position to an open position at a predetermined time and a rotating assembly is configured to move the plurality of columns at a predetermined speed.

Abstract: An overall apparatus including a known manually operated rock crusher which includes at least one bar; wherein an end of the at least one bar is moved manually, and then downwards to cause the crushing of rocks; and further including an assistance device configured to be attached to the at least one bar; and a switch activated by an activation device; wherein in response to activation of the switch by the activation device, the assistance device applies a force to the at least one bar and then the switch is deactivated to move back to an original position and orientation, to thereby crush rocks. The assistance device may further include an air compressor; a piston assembly having a piston rod and a piston housing; wherein the piston rod moves outward from the piston housing to apply force to the at least one bar and then back inward during a downstroke.

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 paw cutting system for removing a poultry paw from a shackle conveyed along a shackle conveyor line and then cutting the leg of the paw to remove the knuckle is provided. The paw cutter has a guide bar substantially aligned with the shackle conveyor line that urges the paw to a central cavity of the shackle. The paw is discharged from the central cavity into a lateral notch formed in two opposed discs positioned adjacent to an end of the guide bar. The two opposed discs are rotatable and move the paw from the guide bar to a blade. As the paw is moved to the blade, the two discs stretch the paw so that the blade can cleanly cut the paw. The cut paw product can be placed onto a belt or other device in an ordered manner.

Abstract: A paw cutting system for removing a poultry paw from a shackle conveyed along a shackle conveyor line and then cutting the leg of the paw to remove the knuckle is provided. The paw cutter has a guide bar substantially aligned with the shackle conveyor line that urges the paw to a central cavity of the shackle. The paw is discharged from the central cavity into a lateral notch formed in two opposed discs positioned adjacent to an end of the guide bar. The two opposed discs are rotatable and move the paw from the guide bar to a blade. As the paw is moved to the blade, the two discs stretch the paw so that the blade can cleanly cut the paw. The cut paw product can be placed onto a belt or other device in an ordered manner.

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: A poultry paw cutting apparatus can include a conveyor that conveys a plurality of shackles. Each of the shackles can be adapted to hold a poultry paw. A chain can receive the poultry paws from the shackles at a first location and can convey the poultry paws substantially in unison with the shackles to a second location. The poultry paws can be released from the shackles at the second location. A paw cutting station can be positioned along the chain. A first guide member can be located along the chain substantially between the second location and the paw cutting station. The first guide member can be adapted to press the poultry paws against the chain. A method of cutting a poultry paw is also disclosed.

Abstract: Photoelectric and inductive sensors are placed along a picking and eviscerating chicken lines. The sensors detect the location of a chicken bird in a shackle and its associated feet, also in a shackle. The sensors communicate this information to a programmable logic card. An inspection button also communicates information to the programmable logic card. Medal flags are attached to a shackle to allow for an easier way for the sensors to determine the locations of the chicken bird and its associated feet.

Abstract: With the intention of performing an optimal cutting of the hind feet (8) of the half carcasses (4), which are advanced stepwise on an overhead conveyor (6) suspended in the hind feet (8), there is indicated a method and a plant for performing an optimal hind foot cutting. According to the invention, cutting of the hind feet (8) occurs by the half carcasses (4) being gripped by pivoting gripping mechanisms (26) the clear of which in the gripping position not allowing the heel joint (29) to pass through this. As the variation of the thickness of the heel joint on a carcass is very small, a lifting of the ham (32) of the half carcass by displacing the gripping mechanisms (26) will result in the position of the thickest point of the heel joint being well-defined, whereby there is achieved a very great uniformity of the hind foot cutting by the same displacement pattern of the gripping mechanisms (26) in cross-wise direction in relation to saw blades (30) situated in a plane well-defined in advance.

Abstract: A toe web cutter has a pivoted inner hooked blade and stationary outer blades adjacent to the sides and end of the inner blade. Cutting edges on the adjacent blades produce an elongated cut to remove the web from between the toes of a carcass. The stationary outer blades allow the tool to be aligned before the cut is made by placing the stationary blades in contact with the web at the desired location for the cut. The inner blade is pivoted by a trigger-operated pneumatic drive mechanism, which includes a piston and a drive rod. The drive rod is connected through a link to drive the inner blade. The link produces a side load on the drive rod that is counteracted by a wheel mounted on the end of the drive rod and by a fixed reaction plate that supports the wheel as it rolls.

Abstract: An apparatus for cutting poultry carcasses as they are continuously conveyed by a shackle conveyor having a plurality of shackles. The inventive apparatus comprises a gap provided between two rails. The rails are positioned such that the exterior of the carcass adjacent the spine will contact and slide along the back rail while the front rail will pivot the front half of the carcass backward with respect to the back half, thereby placing the skin connecting the two halves in a peeling position with respect to the front half. The apparatus further comprises a blade positioned for cutting a segment of skin while the carcass is in this stretched position such that at least most of the segment of skin remains attached to the back half.

Abstract: An apparatus for cutting poultry carcasses as they are continuously conveyed by a shackle conveyor having a plurality of shackles. The inventive apparatus comprises a gap provided between two rails. The rails are positioned such that the exterior of the carcass adjacent the spine will contact and slide along the back rail while the front rail will pivot the front half of the carcass backward with respect to the back half, thereby placing the skin connecting the two halves in a peeling position with respect to the front half. The apparatus further comprises a blade positioned for cutting a segment of skin while the carcass is in this stretched position such that at least most of the segment of skin remains attached to the back half.

Abstract: A toe web cutter has a pivoted inner hooked blade and stationary outer blades adjacent to the sides and end of the inner blade. Cutting edges on the adjacent blades produce an elongated cut to remove the web from between the toes of a carcass. The stationary outer blades allow the tool to be aligned before the cut is made by placing the stationary blades in contact with the web at the desired location for the cut. The inner blade is pivoted by a trigger-operated pneumatic drive mechanism, which includes a piston and a drive rod. The drive rod is connected through a link to drive the inner blade. The link produces a side load on the drive rod that is counteracted by a wheel mounted on the end of the drive rod and by a fixed reaction plate that supports the wheel as it rolls.

Abstract: A method and apparatus for cutting poultry paws. The inventive method comprises the steps of (a) placing the poultry paws in a rotating wheel and (b) cutting the poultry paws as the paws are carried by the rotating wheel. The inventive apparatus comprises: (a) a rotatably drivable wheel having a perimeter and having notches provided in the perimeter wherein the poultry paws are receivable and (b) a blade positioned with respect to the wheel such that the blade will cut the poultry paws as the paws are carried by the wheel.

Abstract: A toe web cutter has a pivoted inner hooked blade and stationary outer blades adjacent to the sides and end of the inner blade. Cutting edges on the adjacent blades produce an elongated cut to remove the web from between the toes of a carcass. The stationary outer blades allow the tool to be aligned before the cut is made by placing the stationary blades in contact with the web at the desired location for the cut. The inner blade is pivoted by a trigger-operated pneumatic drive mechanism, which includes a piston and a drive rod. The drive rod is connected through a link to drive the inner blade. The link produces a side load on the drive rod that is counteracted by a wheel mounted on the end of the drive rod and by a fixed reaction plate that supports the wheel as it rolls.

Abstract: Apparatus for harvesting the feet from poultry foot and leg parts including positioning means for positioning the a known feature of the foot and leg part at a prescribed location and severing means for severing the leg of the foot and leg part at a prescribed distance from said prescribed location to recover the foot.

Abstract: A device under the control of a programmable logic controller, cuts poultry carcasses into a predetermined amount of pieces that remain together and are deposited into a compartmentalized conveyor for continued separation until the cut up carcass or carcasses are deposited into the final packaging configuration. The device, can cut the tail, breast tip, drumsticks, split the breast into two halves in the front, remove internal organs not removed in the evisceration process, cut wings, split the back from the top of the breast to the bottom of the thigh, cut the breast portion from the thigh portion, and remove the leaf fat from the bottom of the thigh. The disclosed device can also skip some of the above cuts to generate different end products.

Abstract: A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking system of the present invention utilizes sensor input from substantially any sensor capable of detecting a food product in some manner. That is, the tracking system uses binary detect/no detect inputs for determining whether a food product can be identified at each sensor along a predetermined path. Thus, given that a food product has been identified at a particular sensor, the tracking system generates an hypothesis indicative of when the food product is expected to be at the next sensor along the predetermined path. Accordingly, if the next sensor detects a food product within an allotted window, then the food product detected is assumed to be the one to which the hypothesis applies.

Abstract: A declipper blade assembly for removing a clip from the end of a sausage package, the assembly including a pair of plates mounted on a power head in a parallel spaced relation, a curved end piece mounted in the space between the end of the plates, a curved cutting blade pivotally mounted on the power head between the end of the plates, the cutting blade including a cutting edge on the end thereof for cutting the clip from the end of a sausage package, the clip being discharged through the space between the pair of plates.

Abstract: A cutting tool is provided which includes a cutter blade assembly. The cutter blade assembly is adaptable to a universal power head. The cutter blade assembly includes a pair of plates pivotally mounted on the power head. The pair of plates are mounted in a parallel spaced relationship to each other to form a space therebetween. Each plate of the pair of plates has an inside edge on one end thereof. The cutter blade assembly also includes a cutter blade mounted on the power head for pivotal motion in the space between tne pair of plates and a cutting edge on the cutter blade. The cutting edge has at least one point therealong which is contained in an imaginary line transverse to imaginary lines containing the inside edges of each plate of the pair of plates. The cutter blade and the pair of plates pivot simultaneously in opposite directions with respect to each other for the cutting edge of the cutter blade to cooperate with the inside edges of each plate of the pair of plates to cut a material to be cut.

Abstract: A portable system moving a debeaker apparatus within a barn to reduce the transportation and handling of a bird. A frame which holds the debeaker apparatus, a receiving chute, a staging cage, a delivery chute and a first and second storage baskets has wheels for easy movement from one location to another location. In a barn, an operator removes a plurality of birds from a starter cage and places the birds in the receiving chute which directs the birds to a platform in the staging cage. The platform has an inclined surface such that the birds have a tendency to face away from the operator. This orientation of the birds assists in the alignment with respect to a head retaining member of the debeaker apparatus. The operator selects a bird from the platform in a staging cage for presentation to the head retaining member associated with the debeaker apparatus. Once a bird is accepted by the head retaining member, a containment shield is resiliently positioned adjacent opening in the top or the return chute.

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: Disclosed is an apparatus for separating legs from poultry carcasses having a saddle-shaped carcass section with a pelvis, a lower portion of a vertebral column, and hip joints connecting the legs to the pelvis. The apparatus comprises a main conveyor defining a conveyance path and having shackles configured to hold the poultry carcasses by the legs to convey the carcasses along the path with the vertebral column in longitudinal direction. A guide member runs along the conveyance path between the main conveyor and the vertebral column and is configured to engage an inside contour of the pelvis and both legs along a substantial length of the legs. A support conveyor is positioned below the main conveyor and has a surface to engage the carcasses and move them along the conveyance path.

Abstract: An apparatus and method for automatically scoring the hock portion of a poultry leg to sever the surrounding skin and soft connective tissues from the underlying bone which is characterized by employing oppositely directed water knives aligned at a right angle to the linear path of travel of a vertically disposed poultry leg to effect a complete circumferential cut about the periphery of the hock area in a single pass through the water knives. The water knives are formed by a plurality of water jets or streams emitted from a horizontally disposed manifold mounted within a protective housing to contain the spray of water created and direct the waste water to a collection area.

Abstract: The present invention relates to debeaking turkey and chick poultry through non-contact thermal transfer from a source of high frequency heat generating radiation. The present invention directs heat onto the upper beak of a live bird by convection or radiation to thereby affect the continued growth of the beak. Such heating of the bird's upper beak provides a debeaking method which allows the bird's upper beak to stay in place for several days allowing the bird to eat and drink. Heating the portion of the upper beak also allows the poultry tongue and lower beak to be shielded from the heat causing less trauma and injury to the bird. The heat may be directed onto the poultry upper beak by radiation or convection.

Abstract: A lightweight, portable animal dehorner has fixed and movable cutter blades mounted in a common frame, the movable blade being driven toward and away from the fixed blade by an air brake chamber connected to a source of air under pressure, and a hand grip supports the air brake chamber in driving relation to the movable blade. A receptacle for severed horns may be attached to the cutter blade frame.

Abstract: The hog's head, in the upside-down position, is moved jaw first across a table where a jaw removal bar engages under the lower jaw. The snout has been previously loosened by a slash on each side behind the snout. The loosened snout gravitates through a snout slot in the table. Below the snout slot, a snout puller clamp engages the snout. At the same time, the jaw removal bar swings the lower jaw up and back. The snout puller swings away beneath the table to pull off the snout and attached faceplate tissue. The snout is released, and the snout puller returns for the next cycle.

Abstract: An apparatus for automatically shearing the leg from a carcass moving along a carcass rail includes an arm having a first end pivotally attached to a support structure and a second end attached to a shearing assembly. The arm is pivotally attached to said support structure in a manner such that the arm swings along a first swing axis between a first predetermined location and a second predetermined location adjacent the carcass rail, and a second swing axis substantially parallel to the carcass rail. In a first embodiment, the shearing assembly shears a carcass leg projecting perpendicular to the carcass rail. The arm driver moves the arm along the first swing axis between the first predetermined location and the second predetermined location. The arm pivots along the second swing axis if the shearing assembly becomes entangled with the moving carcass. A deactivation sensor deactivates the apparatus and the carcass rail if the arm moves a predetermined distance along the second swing axis.

Abstract: An apparatus and method for processing fish (24), especially sole, is disclosed. The apparatus includes a frame having a longitudinal axis along the direction of movement of the fish as they are processed. The fish are placed onto a conveyor (200) that includes blocks (204) for centering the fish and advancing them parallel to the longitudinal axis of the frame and into jaws (202). The jaws open as the fish passes through and measure each fish as well as help center the fish. The length measurement taken by the jaws is sent to a logic controller that determines the approximate dimensions of the fish. The controller uses this information to activate cutters at the proper times. The cutters include dorsal and anal fin cutters (212, 210), a tail cutter (214), and a head and organ cutter (216). The fish is carried into the cutters by spiked belts (222, 224, 230, 232, 234). The belts also transport the fish through an exit chute (362) into more processing equipment or simply into an exit bin.

Abstract: Breast meat is stripped from a poultry carcass, after the shoulder joints have been separated and preliminary cuts have been made in the shoulder area with a cutter designed to leave the wings attached to the breast meat, by pulling the wings and breast meat attached thereto downward on the carcass. The breast fillets and wings remain attached to the carcass, facilitating visual inspection of the product. An apparatus for performing this method comprises special devices operating at four successive stations of an inline machine; the inspection is done at a fifth station.

Abstract: An apparatus and method for processing fish (24), especially sole, is disclosed. The apparatus includes a frame having a longitudinal axis along the direction of movement of the fish as they are processed. The fish are placed onto a conveyor (200) that includes blocks (204) for centering the fish and advancing them parallel to the longitudinal axis of the frame and into jaws (202). The jaws open as the fish passes through and measure each fish as well as help center the fish. The length measurement taken by the jaws is sent to a logic controller that determines the approximate dimensions of the fish. The controller uses this information to activate cutters at the proper times. The cutters include dorsal and anal fin cutters (212, 210), a tail cutter (214), and a head and organ cutter (216). The fish is carried into the cutters by spiked belts (222, 224, 230, 232, 234). The belts also transport the fish through an exit chute (362) into more processing equipment or simply into an exit bin.

Abstract: A poultry hock cutter apparatus for separating the shanks from the drumsticks of a poultry carcass at the hocks includes a stationary blade 44 for applying a progressive wedging action into the centers of the hocks from above and behind the hocks of each carcass as the carcass is moved past the blade to force the heads out of the sockets and expose the connective tissue, and for severing the connective tissue. A method of separating the shanks from the drumsticks of a poultry carcass at the hocks includes applying a progressive wedging action by an upstream segment 48 of the stationary blade 44 at the centers of the hocks of each carcass as the carcass is moved past the blade to sever the skin coverings of the hocks and to force the heads out of the sockets, and severing the connective tissue of the hocks to separate the shanks from the legs.

Abstract: A toe web gland cutter blade assembly having a pair of plates mounted in a parallel spaced relation with a cutting edge on the inside edge of each plate, a cutting blade pivotally mounted between the plates, the blade including a cutting edge on each side which cooperates to cut the gland and a hook at the outer end for drawing the gland into the space between the plates, the hook including a cutting edge for cutting the gland transversely to the cutting edges.

Abstract: An apparatus and method for removing the bone from a piece of meat (21) including a bone severing assembly (27) and a bone removal assembly (34). A piece of meat having an elongated bone (22) with enlarged bone end portions (23, 24) is placed in loading or retaining trough (28) with one enlarged end (24) extending through an alignment aperture (29). Cutting blade cylinders (56, 57) drive cutting blades (51, 52) which sever enlarged end (24) from the bone. The piece of meat with a severed end (21a) is then placed in second loading or retaining trough (36), where collet assembly (72) is brought into snug engagement around the bone (22). Exposed enlarged bone end (23) is gripped by jaws (93, 94). Extractor cylinder (107) retracts jaws (93, 94), pulling the bone (22) through the collet assembly (72) to remove the meat over the severed end (33) of the bone to leave a meat fillet (21b).

Abstract: A carcass leg shearing apparatus adapted for mounting near a carcass rail. The apparatus includes a carcass leg engager for engaging the carcass legs and positioning the legs within a shearing region such that the carcass legs are sheared at the hock portions thereof. The leg shearing apparatus further includes a control system connected to position the shearing apparatus at a desired location relative to the carcass, position the carcass legs within the shearing region so that the carcass legs are sheared at the hock portions thereof, move the shearing blade from an open shearing position to a closed shearing position to shear the legs from the carcass, and position the shearing apparatus at a desired location prior to shearing off the legs of the next carcass on the carcass rail.

Abstract: Poultry processing apparatus is disclosed for automatically performing shoulder-wing separation and severing cuts, short transverse shoulder cuts and long back cuts in the rib cage breast meat of a poultry carcass preparatory to removal of the wings and breast meat from the carcass. The apparatus includes a conveyor having a series of carcass support cones sequentially moveable along a predetermined path of travel. Combination shoulder-wing joint locating and separating members cooperate with C-shaped cutters pivotally thereon to define scissors mechanism located at a fixed position along the conveyor path to displace each wing bone from its respective shoulder socket and to then sever respective connective shoulder muscle and tendons while at the same time performing the short shoulder cuts in the carcass breast meat.

Abstract: A method and apparatus (10) are disclosed for deheading shrimp. The apparatus has grasping means (18) for grasping shrimp positioned upon a support plate (17) and rotating the shrimp to an upright position adjacent a deheading station (14). The deheading station has a pinch block (19) having an elongated edge (46) and a pinch plate (20) which is moved closely past the pinch block. The body of the shrimp is pulled from the head as the shrimp is pinched between the pinch block and the moving pinch plate.

Abstract: An apparatus and method for processing fish (24), especially sole, is disclosed. The apparatus includes a frame having a longitudinal axis along the direction of movement of the fish as they are processed. The fish are placed onto a conveyor (200) that includes blocks (204) for centering the fish and advancing them parallel to the longitudinal axis of the frame and into jaws (202). The jaws open as the fish passes through and measure each fish as well as help center the fish. The length measurement taken by the jaws is sent to a logic controller that determines the approximate dimensions of the fish. The controller uses this information to activate cutters at the proper times. The cutters include dorsal and anal fin cutters (212, 210), a tail cutter (214), and a head and organ cutter (216). The fish is carried into the cutters by spiked belts (222, 224, 230, 232, 234). The belts also transport the fish through an exit chute (362) into more processing equipment or simply into an exit bin.

Abstract: A chicken breast processor has an endless conveyor on which are mounted a series of special fixtures for supporting a bird carcass during automatic butchering. Each fixture has a pair of spaced bars bearing respective upper and lower arms. Each of the arms has abeveled upper surface, so that an open "V" is formed for supporting both the backbone from within the carcass, and the breasts from below, to better locate the carcass for precise cutting. Carcasses are transferred from a tined disk onto the fixtures as the fixtures are rotated toward the disk to compensate for speed differential between it and the conveyor. A variety of cuts can be obtained from the device.

Abstract: An automated fish marking system includes a conveyor system moving a set of fish trays through a marking or cutting station. In the illustrated embodiment, the trays are filled manually by several workers and subsequent marking steps are automated. Thus, fish handling is limited to filling of the trays and once the fish are placed in the trays they suffer no further handling. The trays retain the fish in a given position and orientation for movement past a water jet cutting system. The cutting system marks each fish by severing a particular fin as it passes through the marking station. After marking, the fish may be automatically returned to a holding tank.

Abstract: Apparatus and method for separating wings and attached breast from poultry carcasses comprising prescoring the flesh of the poultry carcass over the shoulder joint, separating the wing from the poultry carcass at the shoulder joint using a rotating cup knife having a broadly wedge shaped cutting edge, cutting along the scapula bone so as to separate tendons which tend to bind a portion of the breast meat to the poultry carcass and partially tearing the wing portion and attached breast portion including the "eye" and the flesh in the vicinity of the wishbone from the poultry carcass. The apparatus comprises separate processing stations for accomplishing each of the separation steps. The apparatus is designed to be used in conjunction with a moving conveyor belt having mandrels upon which the front half of a poultry carcass is mounted.

Abstract: A method and device for filleting the body of a slaughtered bird, or a part thereof, the method having the following steps: making incisions in the shoulder joints while the connection between the muscles to be filleted and their wing bones remains intact; tearing away a fillet from the ribs by exerting a force which acts upon the wing concerned and is directed essentially away from the ribs; and breaking the connection between fillet and wing bone. The bird, or a part thereof, is fixed on a supporting element which is movable along a predetermined path at a predetermined speed, and which can be tilted from a neutral position, in which the shoulder side of the bird is facing upwards, to a breast position, in which the breast side of the bird is facing upwards, and to a back position in which the back of the bird is facing upwards.

Abstract: A method of making a food product from the leg of a bird wherein the leg has a thigh end, a foot end, an elongated bone extending generally from the thigh end to the foot end, and meat surrounding and attached to the bone. The method comprises the steps of severing at least a first portion of the meat from the bone proximate the thigh end while leaving a second portion of the meat distal from the thigh end attached to the bone. The first portion of the meat is moved toward the foot end to expose a portion of the bone at least proximate the thigh end. At least part of the exposed portion of the bone is severed and removed. The first portion of the meat is then moved toward the thigh end so that the first portion of the meat extends outwardly from the remaining part of the bone to provide a leg food product which is boneless at its thigh end and includes a bone at its foot end.

Abstract: A fish fin remover that is capable of guiding a fish fin to be removed through a clearance to a rotary blade without difficulty for cutting the fin at its root accurately. The fish fin remover includes a guide frame having a step which allows the circumferential edge of the rotary blade to be accommodated in the guide frame so that the bottom of the guide frame across the clearance of the guide frame is substantially on a level with the lower surface of the rotary blade.

Abstract: Method and device for processing the skin of a leg of a slaughtered bird. The bird or leg is moved along in a conveyor. The skin of the leg is cut through completely or almost completely in the vicinity of the knee joint between the region of the kneecap and the region of the back of the knee, the tissue lying under the skin remaining essentially intact, by conveying the leg past a cutting device and putting it in contact therewith. The leg is supported by leg positioning elements while it is passing the cutting device. The cutting depth of the cutting means is limited by a stop which is connected to the cutting means. Provision is made for a stripping device for stripping the severed thigh skin away from the suspended leg downwards. Provision is also made for a roll-up device for rolling up the drumstick skin prior to separating the leg into a thigh portion and a drumstick.

Abstract: A poultry leg boning apparatus for removing meat from the upper and lower leg bones of a poultry leg. The apparatus includes a first, cutting machine for cutting open the meat of the poultry leg along one side of the upper and lower leg bones, and a second, tendon cutting machine for removing the lower leg bone from the poultry leg. Also disclosed are methods for cutting open the meat of the poultry leg along one side of the upper and lower leg bones, and removing the meat from the lower leg bone.

Abstract: A method of declawing poultry by applying a form of heat to the claws of a one-day old poult. The preferred form of heat is microwave energy, which is applied for one-half second. After such a bloodless and relatively painless treatment, the claws fall off in one to three weeks. Declawing apparatus including a magnetron supplying microwave energy into a waveguide into which a poult's toes are inserted by conveyer which carries the poult in inverted position by shackles from which the poult is suspended in inverted position.

Abstract: A device for automatically shearing hooves from a carcass continuously moving along an overhead rail including a frame horizontally slidable on a base and a shearing assembly vertically slidable on the frame. Drivers are provided to move the shearing assembly to the proper position relative to the hooves on an approaching carcass and to move a blade on the shearing assembly from the open to the closed position. The positioning drivers are controlled by sensors that detect the horizontal and vertical location of the approaching hooves. A pass-through shearing region defined by the shearing assembly preferably accommodates two hooves simultaneously and guides are provided to sweep the shearing region and direct the hooves into the path of the blade. The blade driver is actuated responsive to a signal from a carcass position sensor indicating the presence of a hoof in the shearing region. Multiple safety interlocks are provided.

Abstract: A method and device for separating the legs from a carcass of slaughtered poultry in which the carcass is positioned on the rear side, legs pointing upwards, relative to the cutters, a groin incision is made between each leg and the carcass at the side of the leg facing the carcass, and each leg is dislocated at the hip joint by pressing out each leg relative to the carcass. After dislocating the hip, a caudal hip incision is made in the remaining tissue connection between each leg and the carcass, after the two parts of each dislocated hip joint are moved a certain distance apart by applying a force acting on the hip joint ball of each hip joint, pushing the hip joint ball away from the hip joint socket prior to making the hip incision, and the legs are pulled off the carcass, essentially in the lengthwise direction of the back bone and away from the tail part.

Abstract: A poultry processing machine supports birds on mandrels mounted on carriers which move in a rectangular path. The birds move continuously in opposite directions along two opposite sides of the rectangular path; and, they move intermittently in opposite directions along the other two sides of the path. Continuous movement is provided by chains with lugs which enter recesses formed in the carriers. Intermittent movement is provided by cylindrical cams which engage cam followers on the carriers and also force adjacent carriers together to couple them. The mandrel has a groove for receiving the backbone, projections for engaging the kidney spaces inside the body, an a shoulder for engaging the anterior end of the breastbone. It is provided to an upright position, a back-up position and a breast-up position as it travels around the apparatus. At the corners of the path, the carriers change their direction of movement without turning bodily.