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WO1997017853A2 - Procede et equipement de desossement de la viande - Google Patents

Procede et equipement de desossement de la viande Download PDF

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Publication number
WO1997017853A2
WO1997017853A2 PCT/NZ1996/000130 NZ9600130W WO9717853A2 WO 1997017853 A2 WO1997017853 A2 WO 1997017853A2 NZ 9600130 W NZ9600130 W NZ 9600130W WO 9717853 A2 WO9717853 A2 WO 9717853A2
Authority
WO
WIPO (PCT)
Prior art keywords
knife
meat
ribs
meanε
carcass part
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NZ1996/000130
Other languages
English (en)
Other versions
WO1997017853A3 (fr
Inventor
Warren James Jenkins
John Francis Curtain
Grant Michael Mccarthy
Weng Yew Ng
Keith Blenkinsopp
David Andrew Trow
Ivica Ljubomir Marovic
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MEAT INDUSTRY RESEARCH INSTITUTE OF NEW ZEALAND (INCORPORATED)
Original Assignee
MEAT INDUSTRY RESEARCH INSTITUTE OF NEW ZEALAND (INCORPORATED)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MEAT INDUSTRY RESEARCH INSTITUTE OF NEW ZEALAND (INCORPORATED) filed Critical MEAT INDUSTRY RESEARCH INSTITUTE OF NEW ZEALAND (INCORPORATED)
Priority to AU77132/96A priority Critical patent/AU7713296A/en
Publication of WO1997017853A2 publication Critical patent/WO1997017853A2/fr
Publication of WO1997017853A3 publication Critical patent/WO1997017853A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/004—Devices for deboning meat

Definitions

  • This invention relates to a method and means of removing meat from bone.
  • the manual boning of meat from a part of a carcass of a slaughtered animal is a labour-intensive operation. As such, the processing costs involved in producing boneless whole- tissue meat are high.
  • the object of the present invention is to provide mechanical apparatus suitable for removal of whole-tissue meat from an animal carcass part such as, for example, a loin.
  • apparatus for the removal of meat from a part of a carcass of a slaughtered animal comprising means for engaging with the carcass part to fixedly mount and support said carcass part, optionally means for separating meat from the spinous process of the carcass part, first knife means for separating meat from the knuckles and upper part of the ribs of the carcass part and clearing means engageable with the carcass part to separate meat from the remainder of the ribs, said clearing means including means for causing relative movement to occur between a second knife means and the ribs of said carcass part.
  • the means for causing relative movement to occur between the carcass part and the knife means is such that a substantially constant relationship of the attitude of the second knife means relative to the ribs is maintained.
  • a method of removing whole-tissue meat from a part of a carcass of a slaughtered animal comprising the steps of fixedly mounting and supporting the carcass part, making a longitudinal cut in the meat along the line of the spinous proces ⁇ , mechanically cutting meat away from the knuckles and upper part of the ribs of the carcass part and mechanically causing knife means to separate the meat from the remainder of the ribs during relative movement between the carcass part and the knife mean ⁇ .
  • Figure 1 is a perspective view of a meat removal machine according to the present invention intended for removal of meat from a pork loin
  • Figure 2 is a pictorial part section view of the boning machine as shown in Figure 1 but with the covers removed,
  • Figure 3-6 are similar views showing aspects of different operations carried out by the machine when removing meat from a pork loin
  • Figure 7 is a perspective section view of the arrangement employed to mount a carcass part within the machine prior to meat removal operations taking place
  • Figure 8 is a side elevation view of the arrangement shown in Figure 7
  • Figure 9 is a perspective schematic illustration of the operation of a mark down knife employed to separate meat from the feather bones (spinal process) of the loin when mounted in the machine,
  • Figure 10 is a perspective detailed view of a pivoting knife system employed to separate meat from the knuckles and top part of the ribs of a loin mounted in the machine
  • Figure 11 is a perspective illustration of a multiple knife system useable to separate meat from the knuckles and top part of the ribs of a loin mounted in the machine
  • Figure 12 is a schematic illustration showing the cutting effect of the knives of the arrangement shown in Figure 11
  • Figure 13 is an exploded view of a further knife arrangement for separating meat from a carcass part more particularly being a beef forequarter
  • Figure 14 is a series of schematic illustrations illustrating the operation of a knife arrangement for removing meat from the ribs of a loin mounted with the machine.
  • the machine and method according to the present invention is intended to process one half of the carcass of an animal, more particularly a loin.
  • the loin is a pork loin.
  • the operator 0 places the loin L (which preferably has already had the tenderloin muscle removed) into the machine with its orientation as it would be on the live animal.
  • the cut surface where the carcass has been sawn down the centre is placed against a screw-clamping mechanism (hereinafter described) and then operations (as hereinafter described) are carried out to separate meat from the feather bones followed by separation of the meat from the knuckles and the upper part of the ribs and concludes with separation of the meat from the remainder of the ribs.
  • the mechanism of the machine is located within a housing 10 having an open front 13 which is normally closed by a safety door (not shown).
  • the various operating elements of the machine are mounted by a frame 11.
  • the operator places the cut surface of the carcass against the screw-clamping mechanism with the front end of the loin L being placed against a stop so that the location of the front end is known to the control system of the machine.
  • the loin L is supported by a ledge 17 under the spinal bones and a support bar 16 under the ribs R.
  • the position of this lower support bar 16 can be adjusted to suit different sizes and widths of loin. Having completed the location of the loin on the ledge and against the aforementioned stop the operator 0 closes the safety door to close opening 13 and then starts operation of the machine.
  • a pre-clamp bar 14 is in a lowered position when the operator loads the loin.
  • commenceing the pre-clamp bar 14 moves (by the action of a ram 14a located at each end of box 14) from this lowered position toward the loin.
  • a second pair of rams 18 then move bar 14 toward the loin to clamp the loin in place against the face 12 of the screw-clamp plate 15.
  • This bar 14 thus holds the loin against the screw-clamp mechanism during operation of the screw-clamp.
  • the pre-clamp bar 14 is retracted to its lowered position.
  • the clamp bar 14 is shown both in the lowered and operative positions though it will be appreciated that it is only in the operative position while the screw-clamp mechanism operates to clamp the loin in place.
  • the mechanism which supports and moves the pre-clamp bar 14 is deliberately built with some degree of flexibility to allow the position of the clamp to adapt to the shape of the loin.
  • the clamp 14 may pull further in at one end than the other due to the taper of the loin shape.
  • the clamp 14 is mounted on rotating joints at its ends to allow it to position itself correctly on the loin. Small springs or other biasing means can be used to hold it in approximately the correct orientation as it approaches the loin.
  • the function of the screw-clamping mechanism is to hold the loin during the various operations which are carried out on the loin.
  • this i ⁇ achieved by mean ⁇ of a plurality of screws 19 (see Figure 7).
  • These screws 19 fasten into the spinal bones (chine bones) of the loin.
  • the screw ⁇ are located such that they do not protrude through the far side of the bones due to the thickness of the bones at this position.
  • the screws 19 form their own holes in the bone (they are effectively "self tapping") a ⁇ they are wound into the bone.
  • a ⁇ shown in Figure 7 screws 19 are tapered to a point to make initial penetration into the bone ea ⁇ ier.
  • the screws are spaced apart and in a preferred form of the invention they are spaced at a distance of approximately 50mm with 14 screws being used to accommodate loins up to 800mm long.
  • the shafts 20 of the screws 19 are supported by bearings in a base plate 21.
  • the protruding ends of the shafts 20 have keyed thereon a pulley or gear wheel 22.
  • Drive chains 23 link pairs of shafts 20 so that all screw shafts rotate simultaneously.
  • Gears or other drive mechanisms could also be used with alternative screws being left-handed to account for the reversal of the direction of rotation. As illustrated, however, all the screws 19 rotate in the same direction and all have right-hand threads.
  • the base plate 21 is movable toward the stationary clamping plate 15 to drive the screws 19 through openings 24 in the clamping plate 15 and into the bone. This movement is achieved by two threaded shafts 25 (only one being visible in Figure 7) which are rotated at the same time a ⁇ and at the same speed as the screw shafts 20.
  • the same motor-gearbox unit (not shown) is used to drive the threaded shafts 25 as is used to rotate the screws 19.
  • the threaded shafts 25 can be extensions on the back ends of two of the screw shafts 20.
  • the pre-clamp mechanism 14 prevents the loin from being pushed away from the screws 19 as the screwing operation takes place.
  • the face 12 of the screw clamping unit 15 is so located that initially the screws are entirely behind the clamping face 12 so as to allow the loin L to be placed flush against it. If the loin has been cut with a curve or off-centre it may not sit flat against the clamping face 12. In such a situation the pre-clamp bar 14 may help to push it flat but there is no means of assuring that this will occur. Accordingly, the arrangement i ⁇ ⁇ uch that the ⁇ crews 19 pull the bone in toward the clamping face 12. In the preferred form this is achieved by means of a difference in the pitch between the screws 19 and the threaded shafts 25.
  • the pitch on the screws 19 can be 4mm while the pitch on the threaded shafts 25 can be 3mm.
  • the bone may already be against the clamping face 12 when screw operation commences or may be drawn against the clamping face before the ⁇ crew operation has been completed. In this situation, it would be expected that the screw 19 would then "strip" the thread which it has formed in the bone since the screw still endeavours to draw the bone toward the clamping face but is unable to do so when the bone is already against the clamping face.
  • Our experience shows that the thread in the bone does not in fact strip off and it is believed that there are two reasons why such stripping does not occur.
  • the bone is not a brittle solid material but has some resiliency and is a matrix of solid material with voids in it. This permits the bone material around the screw 19 to distort and crush gradually rather than suffer from a sudden complete fracture.
  • each screw 19 i ⁇ tapered along its entire length and not just at the tip. As a result, when the screw winds into the bone it is constantly cutting into new material along its entire length. It will grip on this advancing front even as material previously gripped is being stripped off.
  • Rotation of the screws 19 is stopped after a set number of turns (which it is envisaged will be approximately five turns). After meat removal from the loin has been completed the spinal bones are released from the machine by reversing the rotation of the screw ⁇ 19 and drawing same back through the openings 24 in clamping plate 15.
  • Any screws which are located beyond the ends of a loin being processed still operate in the same manner but do not fasten into bone.
  • Any screw ⁇ which coincide with the joints between the spinal bones may not grip the bones as strongly as those which are surrounded by bone. This does not cause adverse effects due to the number of screws gripping the loin along its length.
  • Different means of rotating the screw ⁇ and pushing them toward the bones of the loin can, of course, be used.
  • Other system ⁇ may include one or more of the following arrangements.
  • Each screw shaft 20 could be allowed to move axially as it is rotated with the movement of shafts being independent of the others .
  • the screws 19 may each "start" at a different time due to the variable times taken for the ⁇ crew tip ⁇ to cut into the bone ⁇ . If all ⁇ crews 19 are rotated by the same number of turns then they will all be screwed into the bones to different depths and some may not be screwed in far enough to grip well. Thi ⁇ can be prevented by rotating each screw 19 by a different number of turns and this could be achieved in different ways.
  • each screw could be driven with a ⁇ eparate device (motor) and the driving force could be ⁇ topped when each ⁇ crew ha ⁇ extended into the bone by a certain di ⁇ tance.
  • Such an arrangement could be modified by driving all the screws from the same motor but with individual clutches on each screw. Each clutch could be caused to disengage (by mechanical or electrical means) when the corresponding screw is sufficiently extended.
  • each screw could be driven via a clutch which will slip at a pre-set torque level. As a consequence, each screw will be driven into the bone until the bone i ⁇ drawn against the clamping face whereupon the clutch will slip.
  • This arrangement may have the advantage of preventing any tendency for the thread formed in the bone to strip.
  • the clamping bar 14 retracts (as previously described) away to its lowered position.
  • This enables the machine to carry out the next operation, namely, the movement of a mark-down knife along the loin so as to separate meat from the feather bone ⁇ .
  • the mark- down knife mechanism causes the mark-down knife 26 to run along the length of the loin from the front to the back.
  • the knife is able to move a small amount both vertically and sideways (as hereinafter described) .
  • the mark-down knife 26 enters the meat slightly above the knuckles and slightly out from the feather bones at the front of the loin as this prevents the knife from impacting with the bones at the front end of the loin.
  • the knife 26 Once the knife 26 has entered the meat it is immediately pushed down onto the knuckles and pushed in sideways against the feather bones so as to ensure maximum removal of meat.
  • the position of the knife as it traverses along the loin is determined by the size of the bones, thus the knife position automatically adjusts. For example, the knuckles are usually larger toward the rear of the loin thus the mark-down knife is lifted slightly by the knuckles as it runs over them.
  • the thickness of the feather bones may vary along the length of the loin.
  • the mark-down knife will move sideways slightly to compensate for these changes in bone thicknes ⁇ . If the feather bones are absent (ie the loin is "soft-sided" due to being cut off-centre) then the mark-down knife will just travel along the length of the loin between the meat and the clamping surface 12 without cutting the meat.
  • a pair of pneumatic cylinders 27 and 28 are provided to control the downward force and the sideways force.
  • the mark-down knife 26 is pivotally mounted to a mounting plate 29 which itself is movable in a substantially vertical direction on a carriage 30.
  • the carriage 30 is attached at its upper end to a large pneumatic rodless cylinder 32 (the casing of which has a square cross section) which is used to both guide the carriage (the bottom of which is slidingly engaged with guide shaft 31) and traverse the carriage along the length of the machine.
  • a large pneumatic rodless cylinder 32 the casing of which has a square cross section
  • Cylinder 27 provides a force to the sliding mounting plate 29 thereby controlling the downward force on the knife 26.
  • the pneumatic cylinder 28 which is mounted on the plate 29 controls the pivoting movement of the knife 26 about its pivot mounting 26a thereby controlling the sideways force on the knife.
  • the pivoting knife system can take different forms, one of which i ⁇ shown in Figure 10. According to this arrangement a single knife 33 traverses at speed (approximately 1.5m/s) along the length of the knuckles with the motive power being a pneumatic cylinder. The knife 33 is pivoted at 34 near its top end. The knife 33 is sufficiently long to extend from this pivot point 34 above the loin L down to the knuckles K.
  • a small pneumatic cylinder (or other biasing means) 35 is provided to keep the knife 33 in a vertical orientation when it is outside the loin.
  • the tip 36 of the knife can thus be displaced in either direction about the pivot point 34 by applying a force to it against the restoring force of the cylinder or spring 35.
  • the knife 33 thus pivots about pivot 34 when it is traversed over the knuckles with the tip 36 trailing behind the pivot point.
  • the knife 33 is then traversed in the opposite direction it leans the other way but with the tip always trailing.
  • the pivoting knife 33 automatically adjusts for bone position and shape. By rotating slightly about pivot point 34 the tip 36 of the knife 33 (as shown in Figure 12) is raised or lowered slightly thereby following the contours of the bone ⁇ with maximum removal of meat.
  • Knife 33 traver ⁇ e ⁇ behind a pusher plate 37 with only the tip 36 protruding past the lower edge 38 of this plate.
  • This pusher plate 37 pushes the meat away from the knife 33 thereby applying tension to the meat and making it easier for the knife to carry out its cutting operation.
  • the pusher plate 37 and the knife 33 are, however, so mounted that with every stroke of the knife they can advance a small transverse distance over the knuckles and out along the ribs. This distance can typically be 2mm per stroke.
  • This advance can be effected by continuously slowly moving the clamping mechanism past the pivot knife assembly a ⁇ the knife oscillate ⁇ .
  • Thi ⁇ advance of the pusher plate 37 relative to the bone can be caused by either applying a set pres ⁇ ure and allowing it to advance at its own rate as the oscillating knife operates or it can be driven at a fixed rate forcing the oscillating knife to cut through a certain amount of meat on each stroke.
  • the pusher plate 37 is retained against the bones (without lifting off them) and remains approximately at right angles to the bones . Therefore, as the clamping mechanism is traversed under the pivoted knife assembly the clamping mechanism is pushed upwards toward the pivot knife and is rotated slightly to ensure the correct orientation of the bones.
  • the pivot knife assembly can also take a form where there are multiple knives as shown in Figure 11 and as illustrated in Figures 2-6 (more particularly, Figure 5 where the pivot knife assembly is shown in bold outline) .
  • a multitude ⁇ of knive ⁇ 39 are mounted on the continuou ⁇ belt 40 which rotate ⁇ about two pulleys 41. With this arrangement several knives can be engaged with the meat at any one time which greatly speeds up the proces ⁇ .
  • the belt 40 travels in one direction only (as indicated by the arrows) thus the knives cut in one direction only.
  • the knive ⁇ 39 are thus angled so that the tip thereof trails behind the mounting point of the knife on the belt 40.
  • a drive unit 42 is coupled with one of pulleys 41 to achieve drive to the belt 40.
  • the tension of the belt 40 is used to press each knife tip against the bone.
  • the knife tip When the knife tip is deflected upwards it causes the belt 40 to be twisted slightly into a generally "S" shape. This distortion of the belt applies a downwards force to the knife tip in the same way that the spring or pneumatic cylinder 35 is used for the single knife system.
  • the knives 39 run against guides to prevent flexion thereof away from the pusher plate 37.
  • the belt 40 may run under a guide to prevent it from being excessively deflected upwards.
  • Figure 13 This arrangement once again uses multiple knives and is an arrangement which has been found to be particularly useful for clearing meat from the ribcage and spinal bones, from brisket to feather bones inclusive of a beef forequarter.
  • knives 43 are mounted on knife carriers 44 which are in turn mounted on a continuous chain 45 running about pulleys 46 mounted on push plate 37'.
  • a spring and cam mechanism (hereinafter described) is mounted inside each knife carrier 44 and i ⁇ u ⁇ ed to hold each knife 43 perpendicular to the chain 45 when the knife is not in contact with the ribs.
  • Each knife can be deflected away from this po ⁇ ition by the rib ⁇ R with the spring/cam mechani ⁇ m providing a re ⁇ toring torque which ensures that the knife 43 remains in contact with the ribs with an appropriate force.
  • the knife carriers 44 are supported by a guide rail 47 (mounted on push plate 37') running in groove 47' of the carrier 44 while the knives 43 are in contact with the ribs.
  • the spring/cam mechani ⁇ m comprises a cam 48 which locates rotatably within a cavity 49 in carrier 44.
  • the blade 43 is mounted to the shaft 48a of the cam 48.
  • a threaded bore 53 extends within the carrier 44 transverse to the longitudinal axis of cavity 49.
  • a cam follower 50 is located in the passage 53 and held slidingly therein by a tensioning screw 52 which is threaded into the bore 53.
  • a spring 51 locates between the tensioning screw 52 and the cam follower 50.
  • the tapered end of the cam follower 50 engages in the cusp of the cam 48 to hold the blade in the vertical position.
  • the spring 51 enables the cam follower 50 to retract and thereby permit the cam 48 to rotate with the knife 43 a ⁇ it is deflected away from the ribs.
  • the spring bia ⁇ ing effect applie ⁇ a re ⁇ toring torque to the cam 48 thereby applying the necessary force to keep the blade 43 in contact with the ribs.
  • knives 43 can be much shorter than on a pork loin boning machine as they do not need to reach the full length of the feather bones. This shorter length allows the knives to more closely follow the shape of the bones thereby removing the intercostal meat between the ribs of a beef forequarter. This intercostal meat is left attached to the main piece of meat when it is removed from the rib cage. Removal of the intercostal meat is also as ⁇ isted by the larger size and spacing of the ribs of the beef forequarter relative to the pork loin ribs.
  • the knife head 43' is shaped to remove the maximum amount of meat from between the ribs. As it transverses over the beef forequarter the pivoting knife assembly (including the pusher plate 37') is rotated through several set angles in order to keep it approximately perpendicular to the ribs.
  • the slab knife 55 i ⁇ a long blade which ⁇ it ⁇ with its underside flat on the ribs of the loin L.
  • a further pusher plate 56 which, as with the previously described pusher plate 37, applies tension to the meat and pushes the meat away from the bone.
  • the longitudinally extending sharp edge 57 of the slab knife 55 protrudes from underneath the pusher plate 56.
  • a slab roller 58 Located below the slab knife and underneath the rib ⁇ i ⁇ a slab roller 58. Thi ⁇ roller ⁇ upport ⁇ the rib ⁇ R and prevents them being deflected excessively under the forces exerted by the slab knife 55.
  • the clamping mechanism previously described
  • the pivot knife as ⁇ embly doe ⁇ not lower but retracts upwardly when the loin L has moved sufficiently away. This leaves the ribs sandwiched between the slab knife 55 and the slab roller 58.
  • the slab knife commences an oscillating movement in a length-wise direction, this being achieved by a pneumatic cylinder (not shown).
  • the ⁇ lab roller 58 doe ⁇ not o ⁇ cillate.
  • the pusher plate 56 may or may not oscillate but in the preferred form it is stationary.
  • the clamp mechanism As shown in Figure 14 the clamp mechanism, as the slab knife oscillates, draw ⁇ the rib ⁇ between the ⁇ lab knife 55 and the slab roller 58. As it does this the orientation and the vertical position of the clamp mechanism is allowed to "float", ie it is self-adjusting to adapt to the shape and size of the ribs.
  • the oscillating slab knife cuts the meat off the ribs as the ribs are drawn between the roller and the knife.
  • the slab knife has a small chamfer on the underside of the cutting edge 57. This prevents the cutting edge from digging into the ribs and also helps to determine how much meat will be left on the ribs.
  • the slab knife 55 produces meat with a smooth flat cut surface.
  • the intercostal meat between the ribs is left in place.
  • the ribs can thus be later cut from the spinal bones and used a ⁇ "barbecue ribs" or if additional thickness of meat is left on the ribs they can be used as "meaty rib ⁇ ".
  • the amount of meat left on the ribs can be determined by variables such as the force pushing the slab knife onto the ribs, the size of the chamfer on the ⁇ lab knife, the width of the ⁇ lab knife and the speed with which the ribs are drawn between the slab knife and the ⁇ lab roller.
  • the slab knife and the pusher plate are mounted in such a way that they can rotate to raise one end and lower the other.
  • the amount of rotation is in the preferred form of the machine approximately 5°.
  • the as ⁇ embly finds its own operating height and angle when it is pushed down onto the ribs so that automatic compensation is achieved.
  • the slab roller has a series of circumferential grooves (not shown) along its length. These grooves help to prevent the ribs from moving along the length of the roller under the action of the oscillating slab knife 55.
  • the grooves do not accurately locate on the ribs but are sufficient to hinder movement of the ribs along the length of the roller.
  • the slab knife 55 does not operate on this part of the loin.
  • the slab knife and pusher plate continue through the lumbar area for reasons of mechanical support but the knife blade is blunt in thi ⁇ area and does not cut any meat.
  • the pivot knife as ⁇ embly removes the meat out to the end of the transver ⁇ e portion at which time it i ⁇ detached from the bone ⁇ . The slab knife thus operates to remove the meat from the rib ⁇ in the front area of the loin.
  • sections D-G illustrate the screw clamping mechanism being pivoted about a pivot point 59 so as to ensure the correct clearing of the meat from the ribs takes place.
  • section ⁇ F and G the slab knife 55 and slab roller 58 move closer to the distal ends of the ribs a ⁇ further rotation about pivot point 60 occurs.
  • Section A of Figure 14 is not actually part of the slab knife operation but has been included simply to more fully illustrate the loading of a loin onto the clamp plate 15 and its associated ledge 17.
  • Section B of Figure 14 illustrates the slab knife with pusher plate entering the cut between the meat and the feather bones and pushing the loin with the clamping mechanism down onto the slab roller 58.
  • Section ⁇ D through G show how the arm ⁇ upporting the screw clamp mechanism pulls the ribs through between the slab knife and the slab roller. This is done by forcing the support arm 61 (connecting pivot ⁇ 59 and 60) to rotate about pivot 60. The rotation about pivot point 59 and the vertical movement of the pivot point 60 is allowed to occur freely (as previously described) to achieve the self- adjusting action and is controlled by the fact that the ribs are sandwiched between the slab knife 55 and the slab roller 58. It will be appreciated, however, that the weight of the meat, bone ⁇ and mechanism may be supported by a pneumatic cylinder.
  • the machine as illustrated and referred to in this specification is designed for processing loins from the right-hand side of a pig.
  • a similar but "left-handed” machine could be provided for processing the left-hand side of a pig or else the presently described machine could be modified as will be apparent to those skilled in the art from the arrangement and operation as constructed so as to be able to operate on both and left and right-hand carcass parts.
  • the slab knife system as shown in Figure 14 is for the ⁇ ake of convenience illustrated as being orientated in an upright position.
  • the slab knife system is angled back slightly. Accordingly, the loin L i ⁇ loaded upright ( Figure 1) where the mark-down operation take ⁇ place. Arm 61 is then rotated back around pivot 60 to take the loin to the correct position for the pivot-knife system (which is also rotated slightly) to operate. It then rotates further during pivot knife operation. This is the means by which the clamping mechanism is traversed underneath the pivot-knife system.
  • the slab knife When the pivot knives are at the end of the transverse processes then the slab knife will be correctly aligned behind the pivot knife system. Thu ⁇ , the "leaning arm" system is used not only for the slab-knife operation (as shown in Figure 14) but also to transport the loin (and clamping sy ⁇ tem) between the various operations. The operations cannot all be carried out in the upright po ⁇ ition due to the phy ⁇ ical ⁇ ize of the mechani ⁇ ms required.
  • the method and means of removal of meat from a loin (more particularly a pork loin) as described herein results in effective removal of meat with high yield levels being achieved.
  • the boning process consists of the processes of pre-clamping the loin to enable the screw clamping mechanism to operate followed by use of the mark-down knife to separate the meat from the feather bones, a pivoting knife system to separate meat from the knuckles and the upper part of ribs and the slab knife to separate the meat from the remainder of the ribs. All operations are carried out mechanically.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

La présente invention concerne un équipement de désossement de la viande d'une partie (L) de la carcasse d'un animal abattu. L'équipement a une surface-support (12) contre laquelle la partie de carcasse (L) est pressée et bloquée au moyen de vis (19). Un couteau (26) peut être actionné pour séparer la viande de l'apophyse épineuse. Après cette coupe, un certain nombre de couteaux (39) sont mis en contact de découpe avec la partie de carcasse (L) pour séparer la viande des articulations et de la partie supérieure des côtes. Un couteau (57) à mouvement alternatif peut ensuite être mis en action pour séparer la viande du reste des côtes. L'opération de découpe par cet instrument comprend un mouvement relatif entre celui-ci et la surface-support (12), dans le but de produire un mouvement relatif entre la partie de carcasse (L) et le couteau (57), de telle sorte qu'une relation sensiblement constante est maintenue entre la position du couteau et les côtes.
PCT/NZ1996/000130 1995-11-15 1996-11-15 Procede et equipement de desossement de la viande Ceased WO1997017853A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU77132/96A AU7713296A (en) 1995-11-15 1996-11-15 Method and means for removing meat from bone

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ280474 1995-11-15
NZ28047495 1995-11-15

Publications (2)

Publication Number Publication Date
WO1997017853A2 true WO1997017853A2 (fr) 1997-05-22
WO1997017853A3 WO1997017853A3 (fr) 1998-03-05

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PCT/NZ1996/000130 Ceased WO1997017853A2 (fr) 1995-11-15 1996-11-15 Procede et equipement de desossement de la viande

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AU (1) AU7713296A (fr)
WO (1) WO1997017853A2 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999059417A1 (fr) * 1998-05-18 1999-11-25 Slagteriernes Forskningsinstitut Procede, appareil et couteau pour detacher mecaniquement des cotes d'une carcasse partielle
EP0985348A3 (fr) * 1998-09-10 2000-06-07 Attec Danmark A/S Procédé et dispositif de découpe longitudinale de demi-carcasses
EP1023840A1 (fr) * 1999-01-28 2000-08-02 SCHMID & WEZEL GmbH & Co. Procédé et dispositif pour peler les os de côtelettes
WO2002009526A1 (fr) * 2000-07-28 2002-02-07 Schmid & Wezel Gmbz & Co. Dispositif permettant de desosser une piece de viande pour cotelettes
EP1116441A3 (fr) * 2000-01-12 2003-04-02 Slagteriernes Forskningsinstitut Procédé et appareil pour la séparation mécanique de viande et d'os dans une carcasse partielle

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FR2543407B1 (fr) * 1983-03-30 1986-02-21 Chiron Sa Procede de decoupage de viande et dispositif de mise en oeuvre
NL8902252A (nl) * 1989-09-08 1991-04-02 Passchier Bob Werkwijze en inrichting voor het uitbenen van slachtdierbuikstukken.
US5302149A (en) * 1990-07-23 1994-04-12 William John Witham Boning method and apparatus
NL9200111A (nl) * 1991-03-06 1992-10-01 Stork Protecon Bv Werkwijze en inrichting voor het uitbenen van middels van slachtdieren.
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999059417A1 (fr) * 1998-05-18 1999-11-25 Slagteriernes Forskningsinstitut Procede, appareil et couteau pour detacher mecaniquement des cotes d'une carcasse partielle
US6248012B1 (en) 1998-05-18 2001-06-19 Slagteriernes Forskningsinstitut Method, an apparatus and a knife for mechanical releasing of ribs in a part carcass
EP0985348A3 (fr) * 1998-09-10 2000-06-07 Attec Danmark A/S Procédé et dispositif de découpe longitudinale de demi-carcasses
EP1023840A1 (fr) * 1999-01-28 2000-08-02 SCHMID & WEZEL GmbH & Co. Procédé et dispositif pour peler les os de côtelettes
DE19903277C2 (de) * 1999-01-28 2003-05-28 Schmid & Wezel Gmbh & Co Verfahren zum Ausschälen von Kotelettknochen aus Koetelettsträngen und Vorrichtung zur Durchführung des Verfahrens
EP1116441A3 (fr) * 2000-01-12 2003-04-02 Slagteriernes Forskningsinstitut Procédé et appareil pour la séparation mécanique de viande et d'os dans une carcasse partielle
WO2002009526A1 (fr) * 2000-07-28 2002-02-07 Schmid & Wezel Gmbz & Co. Dispositif permettant de desosser une piece de viande pour cotelettes
DE10037300A1 (de) * 2000-07-28 2002-02-21 Schmid & Wezel Gmbh & Co Vorrichtung zum Ausschälen von Kotelettsträngen
DE10037300C2 (de) * 2000-07-28 2003-04-10 Schmid & Wezel Gmbh & Co Vorrichtung zum Ausschälen von Kotelettsträngen

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WO1997017853A3 (fr) 1998-03-05

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