Abstract: A method for simultaneously clarifying lesions on poultry paws and for blanching or whitening poultry paws is disclosed. The paws are steamed for about fifteen seconds. Next they are soaked in an aqueous solution of hydrogen peroxide for about twenty minutes. The hydrogen peroxide preferably comprises about 2.0% of the solution by volume and the solution preferably has a pH of between about 9.6 and about 10.6. The solution should also preferably contain about 100 ppm of a food grade surfactant suitable for dissolving oils into water. An anti-foam agent may also be included in the solution. After soaking, the skin of the paws is preferably removed, most preferably by subjecting the paws to rotating rubber fingers. When the process is complete, the paws are substantially white, and any lesions that may have been present are substantially clear. Additionally, the process will cause the paws to absorb water which will make them heavier.

Abstract: Obtaining an early indication of the quality of meat such as defective meat comprising the steps of taking a sample of muscle tissue, disrupting and incubating the sample in order to activate and progress the conversion of glycogen to lactic acid so that the conversion proceeds at a rapid rate by comparison to normal conversion rate in muscle tissue processed and stored normally in meat processing operations and providing an indication of the pH to determine if in range that indicates the meat is defective. A sampling tool (111) usable to sample a muscle tissue having a conical tool head (112) with a leading point (121) to aid insertion into an animal and rearwardly facing cutting edge (123) that takes a sample of tissue when the tool is being withdrawn. A sample removing means (127) having a front convex surface (128) able to force the sample out of a concave base (120) of the tool head (112).

Abstract: A support structure for storing a plurality of retainers each used with a body of eviscerated fowl having first and second legs with respective severed extremities. Each retainer is a substantially planar thin member mountable about the severed extremities. The thin member has an outer portion which defines an opening sized to receive the legs and a plurality of protuberances which extend inwardly from the outer portion into the opening for engaging the legs. The support structure comprises an elongate member having at least one longitudinally-extending bend connecting first and second longitudinally-extending sections with first and second edges so as to be substantially V-shaped in cross-section. The cross-section of the elongate member is sized to extend through the opening in the thin member. The bend in the elongate member is adapted to engage the outer portion of the thin member between adjacent protuberances.

Abstract: A tool 15 for clamping and hand holding of a head 16 of a fish 17 while its body 19 is skinned. A pair of handles 21, 22 in tool 15 are manually manipulated to provide a pivotal action for prongs 31, 32 mounted on extensions members 25, 26, respectively, to the handles 21, 22, piercing the head 16. The single prong 32 and the prongs 31 grip the head 16 while skinning of the fish's body 17 proceeds after cutting a line 46 behind its head 16. Bosses 37, 38 are provided in the handles 21, 22, respectively, engaging one another in a full closure mode for the tool 15. A pocket 40 is provided in handle 22 for seating of a portion 39 of handle 21 adjacent a pivotal assembly 23 for handles, extensions, and prongs, the bosses 37, 38 in alignment with one another for cooperative engagement to limit pivotal action of the tool 15 to its closed mode.

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: A plastic fastener which may be inserted into a body of meat for tagging purposes and then subsequently removed therefrom intact comprises an elongated unitary plastic member shaped to include a transverse bar, a paddle, and a flexible filament interconnecting the transverse tag and paddle. The transverse bar is interconnected to the filament in a T shaped configuration. In one embodiment, the portion of the transverse bar constituting the trailing end thereof when the transverse bar is inserted into the meat is made smaller than normal so as to minimize the likelihood of the transverse bar severing from the filament when the fastener is withdrawn from the body of the meat.

Abstract: A plastic fastener which may be inserted into a body of meat for tagging purposes comprises an elongated unitary plastic member shaped to include a transverse bar, a paddle, and a flexible filament interconnecting the transverse tag and paddle. The portion of the transverse bar constituting the trailing end thereof when the transverse bar is inserted into the meat is made smaller than normal so as to minimize the likelihood of the transverse bar severing from the filament when the fastener is withdrawn from the body of the meat.

Abstract: Raw shark cartilage is cleaned of all adhering tissues in organic solutions, ball-milled to fine semi-dry granules, and propelled into a drying chamber to impose sound waves upon the cartilage material so as to produce dehydrated shark cartilage at short exposure time and low temperature.

Abstract: A sanitary meat purge eliminator includes a circular upright wall that loosely fits within the opening of a supporting barrel and an outwardly protruding ledge that supports the device on the barrel top. A transverse wall extending across the upright wall includes a perforated section designed to support prepackaged meat and an adjacent discharge opening. The perforated section and discharge opening are separated by an upright divider.

Abstract: A method and apparatus is shown for subjecting animal carcasses immediately after slaughter and evisceration to residence for a specific time period in a steam chamber for the purpose of preheating the skin of the carcasses to assist in controlling the moisture absorption of the carcasses in a chiller as well as for sterilization of the carcasses to kill harmful bacteria on all exposed surfaces of the eviscerated carcasses.

Abstract: Spiny pads are centrifugally propelled in a spiralling-outward pathway by means of a plurality of fingers that swing around a cylindrical chamber from a concentric shaft. The interior surface of the chamber is partially lined with spine shearers such as a rasp, so that the pads scrape against the rasp and thereby are despined. Spine pieces leave the chamber through small perforations in the chamber wall.

Abstract: A bacon decomber suspended above a work table for pulling and separating a bacon comb from a bacon belly, including a belly hold-down member for engaging a belly, a pneumatically driven carriage having tines for positioning between a belly and a comb, and a hand-operated trigger plate for selectively activating the carriage.

Abstract: Charges of solid coolant are automatically inserted into a fresh animal carcass or a portion of an animal carcass by the use of an inserting tool. The solid coolant charge is contained within a compartment of the tool which also includes a flat spear blade. When the blade forms a slit in a selected muscle area, the solid coolant charge is positively, rapidly and consistently positioned within the pocket that had just been opened by the spear blade. The insertion tool and process are especially well-adapted for use in reducing the development of pale, soft and exudative meat, while accomplishing this in a manner that is rapid and minimizes variations from carcass to carcass.

Abstract: A machine designed to apply pads on the skin of a slaughtered animal suspended from a conveyor includes a frame comprising a bearing structure supporting a gripping and ramming chassis adapted to be displaced by a drive member, in a substantially horizontal direction to extend outside the plane of extension of the bearing structure, the chassis comprising:a bearing and centering structure developing substantially in a vertical plane along the major part of the length of the animal and intended to be engaged between two half-carcasses of the animal,at least one pair of presser arms whose relative approach and moving apart with respect to the bearing and centering structure are controlled, and intended to come into contact with the half carcasses of the animal in order to ensure, in combination with the structure, immobilization of the animal,and at least one pair of rammer arms.

Abstract: The invention relates to an apparatus for dressing a slaughtered bird, especially for positioning each wing tip underneath the upper arm. Preferably the apparatus comprises first means for confining the wing tip in a starting position, second means for moving the wing tip from this starting position towards an intermediate position and third means for moving the wing tip with its end from said intermediate position towards a position underneath the upper arm. As first means confinement plates may be used, as second means a pivot plate and as third means a pressure means engaging the wing tip.

Abstract: A combination homogenizer-vacuum loader for a machine that stuffs meat product into a casing which includes an upright cylindrical chamber that can be evacuated and an agitator assembly that is rotated inside the chamber. An entrance port with a sliding gate valve is located on the side of the chamber so that when the valve is opened, ground meat is drawn by vacuum into the chamber. An exit port is located on the floor of the cylinder. The agitator assembly is detachably mounted on one end of a spindle having its other end external to the chamber for attachment to a drive means. A number of agitator assemblies are provided, each having a configuration designed to homogenize a particular meat product having its own consistency, depending on content of fat, moisture, and fiber. A ring seal features three elastomeric seals operating in combination to provide a reliable vacuum seal between the homogenizing unit and the meat stuffing machine.

Abstract: A campfire skewer consisting of an elongate member having a first end, a second end, a first portion adjacent the first end, and a second portion adjacent the second end. The first portion has a first axis and the second portion is offset from the first axis. The first and has means for impaling food. A hand grip is rotatably mounted on the first portion of the elongate member. By holding the hand grip and manipulating the second portion of the elongate member the elongate member can be made to rotate in a rotisserie-like fashion.

Abstract: The method of producing mincemeat in accordance with the invention by comminution of meat of slaughtered animals is characterized in that immediately after each other pieces of meat from freshly slaughtered and dismembered animals are comminuted, prior to the onset of rigor mortis, in a suitable device such as a bowl cutter and are shock chilled by the addition of a refrigerant until a meat temperature of between -1.6.degree. C. and -10.degree. C., more particularly -8.degree. C., is reached, and further comminution is performed until the desired granule size is reached. Preferably the granulated meat is immediately deep frozen. The product is then placed in portions in packages, the air therein being replaced by a gas if desired, before the packages are sealed. The mincemeat is as a result completely fresh, almost completely free of bacteria and maintains its natural coloration for long periods of time.

Abstract: A campfire skewer consisting of an elongate member having a first end, a second end, a first portion adjacent the first end, and a second portion adjacent the second end. The first portion has a first axis and the second portion is offset from the first axis. The first and has means for impaling food. A hand grip is rotatably mounted on the first portion of the elongate member. By holding the hand grip and manipulating the second portion of the elongate member the elongate member can be made to rotate in a rotisserie-like fashion.

Abstract: According to the present invention, an automatic fishing gut binding machine comprises a base member having a rail mounted thereon; a slide member mounted on the rail so as to be slidable along the rail; and a magnetic unit mounted to the slide member for movement with the slide member along the rail, the magnetic unit comprising upper and lower magnetic members magnetically coupled together, an opening on the magnetic members for receivingly engaging a fishing hook, and an area for engaging a fishing line. Further provided is a twisting apparatus mounted on the base member, the twisting apparatus including a twisting member having a generally U-shaped cutting-stop channel therein, and a fishing line connection member on the twisting member for connecting an end portion of a fishing line to the twisting member.

Abstract: A method is disclosed for butchering a portion of an animal carcass to form a flat, boneless meat product, wherein the animal carcass portion being butchered contains a boneless, generally cylindrically shaped muscle portion. The method includes cutting the animal carcass to remove the muscle portion and then forming from the removed rib eye muscle portion a generally cylindrically shaped base. Then, a first cut is made which extends into the cylindrically shaped base along a cut line extending generally from one end of the cylindrically shaped base to the other end. Next, a second cut is made which extends from the first cut and extends generally circumferentially with respect to the cylindrically shaped base from one end surface to the other along the cylindrically shaped base, wherein the second cut continues to extend to the center axis of the cylindrically shaped base along a generally helically shaped path.

Abstract: In a method and apparatus for grading carcasses, a carcass is rested on a support along a lengthwise face of the carcass as well as along a dorsal face, near the lower part thereof, namely near the part located toward the animal's neck. The support is pivoted for positioning the carcass angularly to take images from various angles at the hindquarters, thigh, upper part of the backbone, and front part of the carcass corresponding to the lower zone thereof. The recorded images are stored in the memory of a computer which already contains the weight and length measurements of the carcass. The support is retracted to remove the carcass from the surface on which it rests. The recorded image information is compared with stored theoretical data to grade the carcass. The support can be a belt forming a first resting surface with a movable flap forming the second surface or an element with two fixed surfaces. The support is moved vertically to optimize its support of the carcass.

Abstract: A machine for separating serosa from mucosa is disclosed. The machine comprises two peeling rollers, or one peeling roller or belt and a stationary member. The stationary member can comprise a blade. The separation between the two peeling rollers, or the one peeling roller or belt and stationary member is about equal to or less than the thickness of a harvested intestine ribbon. The separation has a proximal and a distal end. The machine also comprises first means for rotating the one or more peeling rollers or the peeling belt at a first speed. A pull roller is adjacent to the distal end of the separation. The machine further comprises second means for rotating the pull roller at a second speed. The second speed is less than the first speed of the first means for rotating. The source of the nonseparated serosa-mucosa layer can be a harvested intestine ribbon of a mammal. Separated serosa is useful in the manufacture of catgut sutures.

Abstract: This invention provides a safety means for powered machinery comprising a conventional wire mesh safety glove adapted for wearing by the machine operator. The machine with which it is used has a grounded frame, an electrical motor, a control switch, with the electrical motor being connected to a source of electrical energy through the control switch. A control safety circuit connects the electroconducting wire mesh safety glove and bypasses the conventional control switch for the machine which is in turn connected to the motor of the machine. The safety circuit includes a circuit breaking means, preferably a relay, whereby the relay will open and deprive the motor from electrical power whenever the wire mesh glove comes in contact with the grounded frame of the machine. An alternate form of the invention connects the wire mesh glove of the operator to the antenna of a wireless electromagnetic transmitter worn by the operator.

Abstract: A press for reducing the volume and moisture content of waste material from the paunch of slaughtered meat animals. The press is principally a spiral press having bars extending from the screen to serve a dual purpose in controlling rotation of the material and separating the material as it passes through the press. A novel control to determine and regulate the pressure applied to the material is also provided.

Abstract: Disclosed is a food emulsion casing packaging system which incorporates means for readily and rapidly removing non-shirred, flat casing from its shipping carton, means or facilely and rapidly threading that casing into automated food emulsion stuffing equipment, and means for rapidly and readily forming the casing into a tubular form at the point of introduction of the food emulsion to the casing.

Abstract: The present invention is a process and an apparatus for efficiently separating fine bones from fish flakes wherein fish flakes are dispersed after dehydration or dehydrated after dispersion, and separated using a sieve with a plate with slits formed thereon.

Abstract: The degree of rigor in a bird or animal carcass is measured. The carcass is carried on a carrier which runs along a rail and over a slight step or drop, which subjects the carcass to a mechanical shock. A sensor monitors the variation with time of the force exerted by the carcass on the support means which arrests its fall. Circuitry analyzes the response to determine the degree of rigor. The carcass is then subjected to appropriate treatment, e.g., by its further processing being delayed to allow rigor to develop further. This can be done by providing a switch in the rail to route the carcass along a short path or a long path. The particular feature of the response which is monitored by the circuitry may, for example, be the time of fall, the amplitude of oscillation after the carcass has been arrested by the support means, the frequency of that oscillation, the rate at which that oscillation is damped, or some combination of those features.

Abstract: Apparatus for preparing shish kebabs or satays including a pair of bodies, each of which defines an elongated trough having a plurality of spaced apart barriers defining respective compartments for food pieces. The bodies may be engaged so that opposite compartments therein cooperate to capture the food pieces and the barriers are provided with opposed slots which cooperate to define a series of aligned apertures for the passage of a skewer through the troughs and the captured food pieces.

Abstract: A presser belt separator for separating a mixture of flowable and non-flowable constituents has a pressure belt that is driven downstream to engage part of a circumferential surface of a perforated drum. A belt pressing structure and a presser roller presses the belt against the surface of the drum to form a draw-in wedge for drawing in the material to be processed between the presser belt and the perforated drum. The belt presser has a surface contour that engages the belt to form a curvature in the central area of the presser belt. The surface contour decreases in curvature from an upstream region of the belt presser to a downstream region thereof. The presser structure is also resiliently urged against the perforated drum by force-adjustable pressure springs.

Abstract: Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at least a portion of the carcass, such as the ham portion of a hog, is slit in order to form a pocket therewithin. In the preferred embodiment, the pocket is formed generally between the primary hind leg muscles of a hog and generally along its femur. Then, a quantity of solid carbon dioxide is inserted into the pocket area formed by the slit, preferably while the carcass is within a meat cooler environment. During the relatively short time that the solid carbon dioxide is fully sublimed, the temperature within the inside and throughout the area treated is reduced. This procedure is accomplished rapidly enough so that the onset of pale, soft and exudative characteristics is substantially prevented.

Abstract: This invention utilizes a conventional meat skinning machine having a frame, an elongated skinning blade, a rotatable gripping roll closely positioned adjacent the blade, an electrical motor operatively connected to the gripping roll and to a source of electrical power, and a danger zone defined by the area approximate to the gripping roll closely adjacent the blade. The motor is a braking motor which has a normally inoperative braking means adapted to stop the motor substantially instantaneously when becoming operative. A safety circuit is electrically connected to the braking motor, the blade and the gripping roll. The safety circuit is normally open and is adapted to be closed when the blade and gripping roll are electrically connected by any electroconducting means, such as an operator's glove made of electroconducting material, that simultaneously comes into electrical contact with the blade and the gripping roll.

Abstract: The invention relates to a process for calibration or standardization of natural intestines for use as skins for foods or the like, and sausage in particular. A previously desalted natural intestine is subjected over a period of several minutes to an alternating electromagnetic field of less than 20 cm, preferably a microwave field, on a carrier of the desired caliber and of nonpolar material or essentially nonpolar material in comparison to that of the natural intestine.

Abstract: A method for processing cattle hooves (38), for use as a dog chew includes the steps of cleaning (42) the hoof, removing (44) a thin portion of the bottom (24) of the hoof to minimize removal of the hoof pad (26). This is accomplished by positioning a bandsaw blade (48) adjacent a backing plate (54). The bottom of the hoof is placed against the backing plate and the hoof is moved into the bandsaw blade. This results in a relatively thin layer of the bottom of the hoof being removed, generally equal to the thickness of the bandsaw blade itself. The top (6) of the hoof is removed (62) as well and then the hoof is passed through a number of steps for finished processing, including the following steps: pre-wash (64), first boiling (66), first rinsing (68), second boiling (70), second rinsing (72) and drying (74). A finished tumbling step (74) is used to smooth over sharp edges and to remove any thin, brittle edges (30 ) of the hooves for safety.

Abstract: A reel for twine for a machine for tying knots, the reel having two heads and a hub that interconnects and is rotatable relative to the heads, and a plurality of rolling elements spaced about the periphery of each head and protruding outwardly from each head and adapted to roll on the interior of a guide housing of a machine for tying knots. Two adjacent rolling elements contact and roll about the interior of the casing, and this prevents the bodily rotation of the reel that would occur if the heads were round and free to roll.

Abstract: A multi-product meat processing assembly (10) of the type for smoking meat includes a plurality of sequentially adjacent chambers (12,14,16,18,20,22) and trolley assemblies (26) for carrying meats hung from racks (24) through the chambers. An indexing mechanism (54) positions the racks (24) at predetermined positions within each of the chambers. The assembly (10) also includes telescoping doorways (74) separating the chambers. The assembly (10) further includes a reversible fan (132) for moving air in two directions through each of the chambers.