Abstract: An apparatus for processing a gutted poultry carcass includes a framework, a transport unit mounted on the framework having a transport means, at least one holding apparatus fastened to the transport means for holding the gutted poultry carcass during transport, and at least one processing station for processing the gutted poultry carcass. The processing station includes a knife arrangement for cutting into the gutted poultry carcass or the part located in an effective range of the knife arrangement. A knife of the knife arrangement is movable from a standby position into a cutting position and back. Each holding apparatus is in a position wherein a center axis of the holding apparatus is oriented transverse to a transport direction. The knife is arranged laterally to the transport means and carries out movement of the knife from the standby position into the cutting position as a cutting movement.

Abstract: A system to control pathogens on a target element is disclosed, wherein the target element is subjected to hypochlorous acid. The present invention incorporates the use of hypochlorous acid as a pathogen control medium, wherein a hypochlorous acid stream of between about 4.3 and 7.0 pH as a pathogen reduction agent is utilized. In one embodiment, the hypochlorous acid stream is used to reduce pathogens in poultry processing plants.

Abstract: A method and apparatus are disclosed for aseptically separating and removing the hide of an animal from its carcass wherein the hide is separated from the carcass prior to marking of the hide using at least one cutting implement inserted between the hide and the carcass for cutting the connecting tissue attaching the hide and carcass. The hide, once separated, is then marked and removed from the carcass.

Abstract: An apparatus and method are described that control the volume and/or pressure of gas injected into an animal carcass to reduce the forces and ergonomic stresses encountered during the separation of meat from adjacent animal bone or tissue. The device and method can utilize stored data to optimize injection parameters to reduce meat contamination and packaging problems resulting from excessive gas retention in packaged meat.

Abstract: A method is disclosed for the humane slaughter and processing of ratites, including but not limited to, ostrich and emu, which are generally very large, heavy, and hostile animals, on a mass scale while preserving the quality of body parts during removal. The method envisions transporting the ratites from station to station within a facility via a rail system. First, each ratite is rendered unconscious by an electrical discharge to the ratite body. The ratites are hung in an inverted position on the rail system. The ratites are then killed by lacerating the arteries in the neck and also the windpipe. The head of each ratite is removed and useful parts are extracted. Next, each ratite is de-feathered and skinned so that the hide is not damaged during removal. Specifically, the hide and muscle tissue of each ratite are separated by injecting air into the ratite at various locations. This loosens the feathers and hide.

Abstract: The invention relates to a method and device for peeling food such as fish, complete or not, for example sardines, herrings, anchovies, etc.; fruits such as peaches or vegetables such as tomatoes whose skin has been previously subjected to a surface treatment. The method according to the invention is characterized in that the food products are displaced inside a conduit (54) wherein circulates an air flow generated by compression or depression. Application to the food industry.

Abstract: A device for removing membranes from meat products having a source of pressurized fluid, a fixed upstanding nozzle, a conduit connecting the nozzle to the source of pressurized fluid and a blade connected to the nozzle. The nozzle can be used to direct fluid at the joint between the membrane and the meat product to begin to separate them. The blade means extending from the nozzle facilitates the separation of the membrane from the meat product. The preferred pressurized fluid is air. A method of membrane removal is also known.

Abstract: An apparatus for removing the skin from animal parts, such as from poultry thighs, comprises a rotary turntable for supporting the poultry thighs and for conveying them along a path in a forward direction and a pair of counter-rotating peeler rollers positioned beneath the turntable. The rotary turntable has an aperture formed therein and a vacuum means positioned adjacent the rollers for drawing a portion of the skin of the poultry part through the aperture and toward the rollers to reliably engage the skin of the poultry part in the peeler rollers.

Abstract: The machine employs a plurality of individual, pointed mandrels that are attached to a closed loop conveyor having an upper processing run and a lower return run. As the mandrels move along the upper run, they are periodically reoriented into a number of successive positions so that skin removal operations can be performed on carcasses that have been impaled on the mandrels by workers stationed at the loading end of the machine. At a first station the wings are severed from each successive carcass in an upright position with special movement of the cutters being effected to prevent overly deep cutting into the breast meat. As the carcass approaches a second station with the back up and the posterior end leading, a slit is made in the back skin down the full length of the backbone by a slitting nozzle that injects air under the back skin while it is inserted between the back skin and the meat therebeneath.