AU705156B2 - Improvements in and relating to the removal of meat from the trunk, or part thereof, of an animal - Google Patents

Description

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AUSTRALIA

PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT (Original) i

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a 44 44 a 94 *a *4 4* 9 a. #9 a a a a APPLICATION NO:

LODGED:

COMPLETE SPECIFICATION LODGED:

ACCEPTED:

PUBLISHED:

RELATED ART: NAME OF APPLICANT: COLIN ANDREW ROBERTS

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4 e 1 L t et ACTUAL INVENTOR: COLIN ANDREW ROBERTS ADDRESS FOR SERVICE: KELVIN LORD AND COMPANY, Patent Trade Mark Attorneys, of 4 Douro Place, West Perth, Western Australia, 6005, AUSTRALIA.

INVENTION TITLE: "IMPROVEMENTS IN AND RELATING TO THE REMOVAL OF MEAT FROM THE TRUNK, OR PART THEREOF, OF AN ANIMAL" The following Statement is a full description of this invention including the best method of performing it known to me: <A ll '4 IMPROVEMENTS IN AND RELATING TO THE REMOVAL OF MEAT FROM THE TRUNK, OR PART THEREOF, OF AN ANIMAL TECHNICAL FIELD The present invention is directed to the removal of meat from the trunk, or part of the trunk, of an animal carcass. Typically the animal will be a mammalian quadruped, such as sheep, cows, deer, pigs etc. The invention may also be employed for other animals.

BACKGROUND ART The mechanical removal of meat from an animal carcass is becoming more widespread in the industry. In the past such meat removal has been performed by hand, though manual procedures, apart from being labour intensive, require highly skilled operators to oM Eachieve good efficiency. However even for skilled operators, removing meat from a 1| trunk, or part of a trunk such as a forequarter, as two pieces (ie. one piece for each side *SB t 5of the trunk) can be difficult. It is also common for the meat to be damaged with minor cuts from the operators use of a knife. In many respects a relatively short (when "i 15 compared to the size of the trunk) knife blade is not the most effective tool for meat removal. The presence of bone chips, shaved from bone by a knife, is a relatively common and unwanted occurrence. V The prior art (for instance NZ patent No. 204450) has attempted to provide a method of mechanised meat removal, and in the case of NZ patent No, 204450 this involves the SiB l 20 use of a plurality of discs to force meat away from the bone. The invention relies upon the initial use of a cutting knife to make an incision either side of the vertebrae followed ciB% by the use of discs and/or a moving belt to remove the remainder of meat from bones.

SHowever, the use of cutting knives along either side of the dorsal ridge of the vertebrae does not provide the most effective means of separating or removing meat from this region. Creation of bone chips by the action of the cutting knives can occur. However if this problem is addressed by keeping the knives outwardly of the dorsal ridge of the Svertebrae, in complete meat removal results. This is a similar problem to the cutting ploughs of NZ patent 228761/229449.

The use of discs in the prior art has not been totally effective. In patent No. 204450, the discs have been used primarily to remove meat from the portions of the ribs closest to the backbone. There is incomplete meat removal from the outer ends of the ribs and thus techniques such as the moving belt have been provided. However the machinery to implement such techniques is relatively complicated and can be difficult to manufacture, 1 111 '1 2 1 1 It is an object of the present invention to address the foregoing problems or at least to provide the public with a useful choice.

Further aspects and advantages of the present invention will become apparent from the ensuing description which is given by way of example only.

DISCLOSURE OF INVENTION According to one aspect of the present invention there is provided a method for the removal of meat in substantially intact pieces from the trunk, or a trunk portion including a section of vertebrae, of an animal, said method comprising the steps of: supporting the underside of the trunk or trunk portion; securing the trunk, or trunk portion, at at least one end in the vicinity of its vertebrae; separating meat from bone either side of the dorsal protrusions by a non-cutting scraping action directed longitudinally with respect of the vertebrae; i subsequent to the separation of meat along the dorsal protrusions, cutting the Ssepnrated meat along substantially the same line as the scraping action; and 1 "5i" subsequently removing meat from the rib portion of the trunk or trunk portion by a scraping or peeling action.

According to another aspect of the present invention there is provided a method, substantially as described above, in which the trunk, or trunk portion, is placed over a L :c saddle for support. i According to another aspect of the present invention there is provided a method, substantially as described above, in which the trunk, or trunk portion, is secured by a clamping arrangement acting on one or more vertebra either side of their dorsal protrusions.

According to another aspect of the present invention there is provided a method, substantially as described above, in which meat is separated from the dorsal protrusions by a plough arrangement travelling longitudinally along same, According to another aspect of the present invention there is provided a method, substantially as described above, in which meat is separated from the rib portion by Sscraping or peeling. f According to another aspect of the present invention there is provided a method, substantially as described above, in which one or more substantially linear flexible blades 1 0 3 "A c separate meat from each side of the rib portion.

According to another aspect of the present invention there is provided a method, substantially as described above, in which a flexible circular disc separates meat from the rib portion-along the side of a trunk or trunk portion.

According to another aspect of the present invention there is provided a method, substantially as described above, in which the trunk, or trunk portion, is supported on a travelling arm or assembly which transports the trunk, or trunk portion, relative substantially stationary means provided for separating meat from the dorsal protrusions and ribs.

According to another aspect of the present invention there is provided a method, substantially as described above, in which the supported trunk, or trunk portion, travels in a substantially circular path; and wherein at one portion of the path the trunk or trunk portion is placed and supported, while at another portion of the path meat removal occurs.

According to a further aspect of the present invention there is provided apparatus for S1': removal or meat in substantially intact pieces from the trunk, or a trunk portion including b a section of vertebrae, of an animal, said apparatus including: means for supporting the underside of the trunk or trunk portion; means for securing the trunk, or trunk portion, at at least one end in the vicinity of its l^ vertebrae; I P 1 a plough assembly in turn including: leading rearwardly and upwardly raked first scraping means for separating meat t ^from bone on either side of the dorsal protrusions by a non-cutting scraping action directed longitudinally with respect to the vertebrae, and S'c at least one rearwardly upward raked cutting edge positioned rearwardly of the first scraping means so as to cut meat already separated from the bone in a manner allowing it to be peeled or separated outwardly from the dorsal ridge, and wherein the cutting edge of said top cutting means is substantially aligned with the first scraping means; and means for subsequently removing meat from the rib portion of the trunk or trunk portion by a scraping or peeling action.

According to another aspect of the present invention there is provided apparatus, 4)

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9 o o'o 00 04 0 0 t *0R *0 0 0 *0L o 1' substantially as described above, in which means for supporting the trunk, or trunk portion, comprises a saddle.

According to another aspect of the present invention there is provided apparatus, substantially as described above, in which means for securing the trunk, or trunk portion, comprises one or more clamps.

According to another aspect of the present invention there is provided apparatus, substantially as described above, in which the means for separating meat from the dorsal protrusions comprises a plough arrangement.

According to another aspect of the present invention there is provided apparatus, substantially as described above, in which means for separating meat from the rib portion comprises one or more flexible blades.

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According to another aspect of the present invention there is provided apparatus, substantially as described above, in which the means for separating meat from the rib portion comprises one or more flexible discs.

According to another aspect of the present invention there is provided apparatus, substantially as described above, in which a plough comprises: a first scraping means comprising a substantially vertical non-cutting blade element, said element disposed to rake rearwardly upward, with respect to its forward direction of travel; the plough being positionable so the first scraping means travels along the side of the dorsal protrusions; and clearing means for forcing meat separated from the dorsal protrusions outwardly from same, According to another aspect of the present invention there is provided apparatus, substantially as described above, in which the plough includes top cutting means for severing meat above the top of the dorsal ridge, allowing separated meat to peel outwardly from the vertebrae.

According to another aspect of the present invention there is provided apparatus, substantially as described above, in which a trunk or trunk portion is supported on a travelling support, provision being provided for the relative travel of the supported trunk or trunk portion with respect to the means for separating meat from the trunk or trunk 20 portion.

According to another aspect of the present invention there is provided apparatus, substantially as described above, in which a plurality of rotating arm assemblies are provided, the supported trunk or trunk portion, or means for supporting same, of each said arm assembly occupying a different position of the path at any one time.

Embodiments of the present invention will generally follow a method comprising steps of supporting a trunk, or part of a trunk of an animal; clamping the trunk (or part thereof) in the vicinity of one of the ends of its vertebrae; removing meat from either side of the dorsal protrusions of the vertebrae by a method involving scraping rather than cutting of the meat from the bone; and subsequently removing meat from the rib portion of the trunk (or part thereof) through a scraping action.

For the purpose of simplicity the term 'trunk' shall, unless otherwise specified, also N include partial trunks, such as forequarters. In some instances there may be differences i.

in the manner by which complete and partial trunks may be handled, though typically this will be indicated.

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I The trunk or a trunk portion will, generally comprise a backbone or vertebrae. In most mamnmalian quadrupeds the vertebrae has vertical dorsal protrusions which form a dorsal ridge along the spine of the animal. Connected to the vertebrae and extending outwardly and downwardly therefrom, are the ribs. It is from the vertebrae and ribs that the present invention seeks to remove meat.

Most embodiments of apparatus and methods according to the present invention will comprise two main meat removing stages. The first stage comprises the separation of meat from along the dorsal ridge, and perhaps also part of the adjoining ribs. At the second stage, meat is removed from the ribs. Typically these stages will be performed separately though one could be started before the other is completed, depending upon the particular embodiment.

Most of these meat removal steps are characterised in that they are completed by scraping rather than cutting actions, The use of a scraping action can provide several significant advantages. For instance, a cutting action by a sharpened blade can result in bone 15 shavings or chips where it comes into contact with bone. To ensure a good yield, it is often desirable to ensure that some pressure is applied by meat removing means against the bone, which can create the aforesaid bone chips if a rigid or sharp cutting blade is relied upon. This is especially true for along either side of the dorsal protrusions. Here the shape of the individual vertebrae provide a non-linear path for any element attempting 20 to remove all meat from the sides of the dorsal protrusions.

Prior NZ patent No. 228761/229449 provides a plough having cutting edges for slicing meat along either side of the dorsal protrusions. However, such a device must be configured so that the cutting edges will not come into contact with bone of the vertebrae. The result is a significant amount of meat loss in this region. Further, the 25 plough of NZ patent No.. 228761/229449 is substantially fixed in configuration to allow the position of the cutting blades to alter could risk having bone chips in the meat cut, For scraping to occur, some pressure will generally need to be applied to the bone material or to the tough tendons running along either side of the dorsal ridge. For the vertebrae, this does not generally represent a problem as am scraping element providing a substaintially equal and opposite force on the other side of the dorsal ridge will provide sufficient backing for a scraping action. Alternatively where each side is done separately, some form of support could be provided though this is envisaged to be a less preferred method of operation. However, for the scraping of the ribs, some support will generally need to be given to the trunk from the underside. In most cases this may be 66

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i: ;e simply provided by a saddle whose configuration will generally resemble that of the inside of the rib structure.

Where different scraping methods discs or linear blades) are used, different considerations may be given to the shape of the saddle. For instance, when discs (which are generally most efficient at scraping along a substantially planar surface) are used, the sides of the saddle may be less rounded and the angle between the alternate sides of the saddle may be quite acute. This may allow the often flexible bones of the ribs and a partial trunk to be substantially flattened and straightened against the saddle during scraping. This partial flattening/straightening of the ribs will typically be a result of the pressure applied to them by the scraping element. The resilience of these bones will partially contribute to their ability to be flattened and straightened. However it should be appreciated that this particular saddle configuration, and any Sa. flattening/straightening of the bones, is only a feature of one particular embodiment of the present invention and need not be a feature of all embodiments. It is also noted that i 15 such a method is generally more amenable to a partial trunk, such as a forequarter, as the B ,r •configuration and characteristics of the ribs differ substantially along the length of the aI.: trunk, Where a substantially linear scraping blade is provided, the saddle can be more rounded though consideration should be given so that, during the action of the scraping element, 4 20 a substantially equivalent pressure may be applied to all parts of the trunk that the scraper jcontacts. Accordingly, the shape of the saddle may follow or conform to the preferred apath of the scraping element (whether it be disc or linear blade or otherwise) though may also take into account differences in the thickness of the bones at various points along the trunk.

S 25 The support may be a frame, saddle or otherwise, and will generally be of a material which can be readily cleaned so hygiene standards can be maintained. It shou also be resistant to damage during use and may also comprise or be covered with a material, Which resists slipping of the trunk.

While a support means may be sufficient on its own to stabilise a trunk for scraping, it is i generally desirable to provide some form of clamping means to secure the trunk. While ii the upward and more common downward scraping of meat from the ribs may not require such additional clamping, the removal of meat along the dorsal ridge, which is I |l often performed by a longitudinal scraping action, will generally require some form of t clamping mechanism.

7i 'I 1 1 1 1 The separation of meat along the dorsal ridge may be performed in either direction.

However the applicants have found that for complete trunks, it is generally more efficient to initiate scraping at the lumbar end of the trunk, while for partial trunks, it is generally better to initiate the travel of scraping means from the neck end. It is noted that it is possible to perform scraping in directions opposite to what is stated though generally with slightly poorer results. For different animals these directions may differ and thus some initial experimentation may be desirable.

The differences in the possible direction of travel of dorsal scraping means will also have an influence on where a trunk or part of a trunk will be clamped. As a trunk is flexible and not totally rigid, it is generally desirable that any dorsal scraping means travels away from the clamping means to avoid the trunk becoming bunched up ahead of any dorsal scraping means, s Clamping means may take a number of forms. Quite often they will act in conjunction with the saddle to provide a clamping action ie. bone of the trunk would be clamped 15 between a clamping mechanism and the saddle or other provided support. Other clamps may be complete in their own right and may not rely upon the existence of the saddle to 1" ,'form the other half of the clamp.

Clamping means may provide additional functions. For instance, in a preferred embodiment, the clamping means acts as a guide for dorsal scraping elements to help guide them either side of the dorsal ridge where they can continue their travel. In some instances the action of the clamp may also help straighten the vertebrae in that region. In the instance where the neck end of the vertebrae is clamped, the downward action of S nsome forms of clamps may help straighten the vertebrae (when viewed from the side) which can assist in meat removal.

In a preferred embodiment the clamping portion comprises two prong-like features separated by a slot, the prongs being positionable either side of the dorsal ridge so that they may apply a relative downward force on horizontal bone portions g the interaction of the ribs/vertebrae with the dorsal ridge) of the trunk. In such a case there will be portions of the clamp or clamping means either side of the dorsal protrusions while there is also a portion present above horizontal bone portions of the trunk, These portions of the clamp may be one unit, or alternatively separate components or parts.

This characteristic (ie. the relative position of portions of the clamp with respect to the bone of the trunk) Will be common to many types of clamps suitable for use with the present invention. on I t S^

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r ii i *4 99 9 9 o t O9* 9 9 49 9 99 9 90° 4 4 4" 0" 09 9 9o 9i 94 99 9 9 *9 94 9 9i 9 94 0 9 *9 9r As has been previously mentioned in this specification, the first stage of meat removal generally comprises the separation of meat from either side of the dorsal protrusions.

This is typically performed by the use of scraping elements which may be part of a plough arrangement. Characteristic of scraping elements in the present invention is the absence of any cutting edge ie. they scrape rather than cut meat from the sides of the dorsal protrusions. The absence of cutting edges allows scraping elements to be brought into relatively close proximity, and often apply pressure to, the sides of the dorsal protrusions of the vertebrae or tendonaceous material in this region. Often the leading edges of the scraping elements will be substantially blunted so they do not incise, under normal conditions, into the bone or tendons. In preferred embodiments the leading edges may be rounded or substantially squared off. In practice, the scraping action tends to peel or scrape the meat from the unwanted material and can in some respects be likened to the removal of paint with a mechanical scraper one wishes to remove the top portions without damaging the underlying surface.

15 It has also been found that improved results may be obtained if the leading edges of the scraping elements are raked with respect to the direction of travel. While raking in either direction may be applied, improved results appear to be obtained by providing a backwardly upward rake when the scraping elements are viewed from the side. For such a case, when a scraping action is provided, this backwardly upward raking (where 20 the forward most point of the scraping element is often positioned to travel along the corner of the base of the dorsal ridge) can provide substantially improved results over the opposite direction of raking. For instance, this orientation helps to lift meat up and away from the bone as it travels along. Furthermore, the action of the meat pressing down on the leading edge also helps to maintain a downward pressure on the elements, 25 While this pressure will not normally contribute to forcing the scraping element downwardly against the horizontal bone portions (this is because a sufficient downward pressure is usually already applied to the scraping elements by the means causing its travel along the trunk) the pressure between the meat and the leading edge of the scraping element will generally result in lifting of the meat as the scraping element cannot be forced downwardly further (due to either the underlying bone or supporting apparatus for the scraping element) then the meat must be lifted. This lifting of the meat can ease separation as in effect part of the meat is being peeled rather than scraped from the bone. This peeling effect can improve yield, especially in the vicinity of the corner along the base of the dorsal ridge, though will depend upon the nature of the animal, integrity of meat, etc.

Another potentialy realisable advantage of scraping rather than cutting, is that a ratherd tough tendon runs along the sides of the vertebrae. Typically this is unwanted in any 9

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Ij c r i,1 r i i, i' i r m^i r removed meat cut. In trials by the applicant, the use of a scraping, rather than cutting, element can remove meat alongside the dorsal ridge without removal of this unwanted tendon. In contrast, cut;,.ig blades can slice through and remove portions of this tendon which must be subsequently trimmed (often manually) from the resulting meat cut.

Various dorsal scraping means may take different forms. It is possible that multiple scraping elements are provided. In a preferred embodiment to be described later, a plurality of scraping elements form part of a plough. In addition parts of this plough are biased inwardly so that a bias is applied to scraping elements against the bone to improve scraping. The use of a clamp which initially guides the elements of the plough to either side of the dorsal protrusion, assist in the initial positioning of the plough. This also prevents the scraping elements from peeling back the lignum nuchae tendon from the vertebrae, in which case it would likely be peeled in its entirety from the vertebrae by the action of the scraping elements, Consideration must also be given to the small portion of meat which occurs above the top of the dorsal ridge, Generally as meat is being peeled outwardly from the dorsal ridge, there must be some separation of the meat along the top of the dorsal ridge so that each half of the meat on the trunk can be peeled outwardly. A scraping action for separation of the meat above the ridge is not appropriate as insufficient pressure can normally be provided to separate the meat scraping only works effectively when there is a firm backing surface such as bone. Trials by the applicant have shown that the cutting, rather than scraping of the meat above the dorsal ridge is most effective. This is typically performed by the use of cutting blade though in a preferred embodiment a pair of cutting edges are provided. These are generally positioned to cut upwardly along the line of the sides of the dorsal ridge and will become clearer from the drawings to be shown later, It should be noted however that the height of the dorsal ridge varies along the length of most animals' trunks. It is possible that the height of such a cutting means could be altered to be consistent with the change in height of the dorsal ridge. Many different guide and follow mechanisms are known which could allow the height of such cutting means to be readily adjusted. However, it is often simpler to rely on a cutting element having a substantially constant height, and whose height is chosen to compromise between yield and function. Typically the height of such fixed height embodiments will be chosen to be at or above the average height of the dorsal ridge. Accordingly at some points along the vertebrae, an incomplete incision may be made though configuring the plough or scraping elements to force meat partially outwardly will often be sufficient to tear any narrow uncut portion.

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ABSTRACT

i U- I- At other points the cut may extend below the height of the bone of the dorsal ridge.

Here care should be given to ensure that bone is not shaved or chipped from the vertebrae. In embodiments where portions of the plough are biased towards each other and can deflect to compensate for different widths in the dorsal ridge, such problems of bone shaving are minimised. In other instances it may desirable to keep the twin cutting edges sufficiently far apart so that they are unlikely to interact with the bone of the vertebrae. Selecting a minimum height for the least interaction with bone is also another option.

After separation of meat from along the dorsal ridge, meat is then removed from the ribs of the trunk. As previously mentioned the scraping action is typically outwardly from the dorsal ridge and along the lii e of the ribs. Typically the dorsal meat separation will have partially turned back the meat sufficiently for a subsequent scraping means to insert itself between the meat and rib bones and continue the separation of meat from bone. In many instances this action could be described as a peeling action with the meat being S 15 peeled from the bones in substantially one piece. i *it•;A variety of methods may be relied upon for this scraping removal of meat. For instance a substantially linear scraping element or blade may be provided which, at at least the beginning of its outward scraping action, will be substantially parallel to the dorsal ridge of the trunk. In operation this blade will generally be moved outwardly from the ridge I: 20 though it is noted that due to the difference in curvature of varying ribs on the trunk, it is i ;i preferable that the edge of the scraping blade does not remain parallel to the dorsal ridge A *ie. the speed of travel at each end of the blade will differ. From a view point directly above the blade (ie. perpendicular to the surface which it is currently scraping) the blade j will typically appear to have a rotational, as well as translational, movement. Such a 25 movement will, for most animals, provide improved yield and scraping efficiency the curvature and length of the ribs varies along the trunk and it is desirable that the blade makes good contact, alcnag substantially all of its length, with bone throughout the i scraping operation.

The blades will typically be of a tough yet resilient material which is unlikely to damage or remove bone as it passes over the ribs, Many rubbers, both natural and synthetic,i urethanes, silicones and other materials which are known within the industry are suitable. In many cases, the scraping blade, while of a resilient mnaterial, will still be relatively rigid with limited deformation. Accordingly it is preferable that the situation where parts I of the blade are elevated above the bone, does not occur. However this may not always j p be a serious problem as the integrity of the meat is usually such that meat will often pel 11 away from the bone as a whole rather than remain adhering to the bone. Consequently the occasional non-scraping action as the blade passes over certain areas of the bone may not always be too significant a problem this will depend upon the animal and the nature of the flesh, In another alternative the use of discs are relied upon to scrape meat from the bone. The discs are typically of a material such as stainless steel which is relatively rigid yet still flexible within the plane of the disc. Other materials may be used. Circularly shaped discs need not be used the circular discs are useful in that they may be rotated to expose a fresh edge portion as the old portion wears away. In some instances the discs may be driven to rotate while in operation though this added complexity is not generally justified, Discs which were able to rotate from their interaction with the meat and bone, ie. not driven, could also be relied upon. This could distribute wear evenly about the i edge, i Generally the edges of the disc are rounded (in cross-section) so that they may provide a 15 scraping action without any significant cutting which could result in bone chips or shavings. Other edge configurations are also acceptable, providing they are not so sharp as to shave bone portions.

The direction of scraping when u/iing discs will typically be outwardly from the dorsal *ridge though may often be in a diagonal direction. The use of discs is not usually 20 suitable for entire trunks as the configuration of the ribs generally alter by a greater 0 degree than the flexibility of the blade is often able to accommodate. Furthermore, the 0 size of a disc to enable the substantially full length scraping of the trunk may be too I000* great, unless a longitudinal or diagonal direction of travel is chosen, It has been found in the trials by the applicant that the use of discs is generally best suited for trunk portions, such as the forequarter. For trunk portions the variation in the size and configuration of the ribs is generally lesser and discs are typically able to accommodate any changes in the size or configuration of this trunk portion, Typically for forequarter fleecing (meat removal) the separation of meat is first performed along the vertebrae, with the scraping element or ploughs being such that the edges of the separated meat is folded partially outwardly to expose bone in the vicinity of the dorsal ridge. A disc may then be inserted into this gap and made to travel along the ribs to scrape/peel meat therefrom, This may occur while meat is still being separated along the dorsal ridge, The disc should not be too flexible as it is desirable that their stiffness can apply some |J.

pressure against the ribs to ensure against the ribs to ensure a scrping action. Tically there will be a matched 12 pair of discs and these will be oriented so that their plane is substantially vertical with respect to the trunk and inclined towards each other near their top ie. they rest in a similar configuration to the shape of the saddle supporting the forequarter or partial trunk. Typically the angle between the discs will be acute,.

Various other mechanisms may also be relied upon to effect scraping, though two preferred methods have been described by way of example only.

At the end of the two main meat separation stages, the meat may remain partially attached to the ends of the ribs, and/or neck (particularly if clamped in this vicinity). Generally such points of attachment can be readily broken by pulling the meat away from the bone.

This may be performed by clamping the meat and pulling it outwardly away from the bone which may then be disposed of accordingly. Another option is to clamp or hold the meat and remove the bone. This is a preferred method and forequarter fleecing apparatus to be described later. In this instance the meat is held while an arm supporting the saddle is rotated away with the bone still clamped, for subsequent bone discarding 4 415 and reloading with a new forequarter.

V* In-some instances meat may still be attached to the neck where it has been clamped. In *U such cases the meat may not be readily torn away from the bone and some further separation may need to be performed. Manual separation by cutting or trimming this portion may be relied upon. Alternatively some mechanised or manual means of separating this last remaining attached portion of meat may be performed.

In some embodiments a supported trunk or trunk portion may be substantially 0p •stationary, with any meat scraping means being moved relative to same. For full trunks, for which linear scraping blades may perform better (depending on a number of factors) 9 this stationary trunk arrangement may be preferred. As the linear scraping blades will .,25 typically laterally and downwardly, as compared to the longitudinal travel of the dorsal 9' ,meat removing means, it is generally more mechanically simple to have a stationary trunk arrangement.

A combination of different movements could be relied upon for instance a supported trunk may travel past a stationary plough for dorsal meat removal; the trunk may then '36 half while linear scraping (or other) blades remove meat from the rib portion.

In contrast, scraping discs will typically travel in a substantially longitudinal, or diagonal direction. In many instances it is possible to move a supported trunk past substantially stationary meat removing portion, th gh their position or inclination may move during a meat removing operation.

13 In a preferred embodiment to be described later, a travelling arm movable along a circular path is used to support a saddle and trunk. A number of arms and trunks may simultaneously travel through different portions of the circular path.

BRIEF DESCRIPTION OF DRAWINGS Further aspects of the present invention will become apparent from the ensuing description which is given by way of example only and with reference to the accompanying drawings in which: Figure 1 is a side view of a trunk undergoing meat separation from the dorsal ridge; Figure 2 is a perspective view of an embodiment of a clamp; Figure 3 is an end view of a trunk undergoing meat separation from the ribs by substantially linear blades; Figure 4 is a side view of a forequarter undergoing meat separation from the dorsal I ridge; 15 Figure 5 is an end view of a forequarter undergoing meat separation from the rib S. portions by circular discs; Figure 6 is a side view of an embodiment of a plough travelling along the dorsal ridge; S, Figure 7 is a plan view of the embodiment of a plough illustrated in Figure 6; S 20 Figurb 8 is an end view of the left half (from the forward end) of the plough of Figures 6 and 7, Figures 9 illustrate an embodiment of a rotating arrangement for the support and processing of a forequarter, Figute 10 is a side view illustrating in close up the position of a trunk forequarter after dorsal meat separation and during rib meat separation of Figure 9, Figure 11 is an alternative view of the arrangement of Figure 1, and Figure 12 is an end view of a twin linear blade rib scraping assembly similar to the embodiment of Figure 3.

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BEST MODES FOR CARRYING OUT THE INVENTION The drawings represent preferred embodiments of the present invention. The ensuing description will make reference to these drawings for describing preferred embodiments for performing the present invention.

The trunk 3, or part thereof, is placed on the saddle 1 and is clamped by the vertebrae 2 at the end of the cut from which the boning operation will start; in the case of forequarter fleecing, from the extremity of the neck (refer Figure 1) in the case of trunk boning, from the end lumbar vertebra (refer Figure 4) The clamp 4 is of a form (refer Figure 2) such that the clamp jaw grips onto the dorsal side of the bone, gripping it against the trunk or forequarter support 1, with the aid of I spikes (not visible) in the support 1.

The clamp jaw 5 has a slot 6 down its centreline to correspond to the position of the dorsal projections on the vertebrae. The clamp jaw has a lead-in 7 to guide the clearing I' blades to the appropriate sides of the dorsal projections of the vertebrae, and a skirt 8 to 15 guide the blades onto the dorsal surface of the vertebrae. A hand-hold 9 can be used to hand position the clamp 4 before clamping.i *I •Meat is cleared from the vertebrae and the dorsal surface of the proximal ends of the ribs (if present) by means of plough comprising two pairs of elements, each independently 'mi'2 mounted to allow independent movement in the medial plane. The first pair of elements 20 11 is primarily to clear meat from the dorsal projections of the vertebrae. The second pair of elements 12 is primarily to clear meat from the dorsal surfaces of the lateral projections of the vertebrae and the proximal ends of the ribs (if present).

The action of the these blades is to scrape the meat from the bones, using substantially blunt edges on blades forced against the surface of the bones and moved relative to the bones in a direction substantially coincident with the axis of the spine. Li As the blade set is introduced to the meat, the first part of the blades to contact the meat is adjacent the core of the vertebra and subsequently as the blades traverse the spine, the leading edge of the first set of blades shear the meat from the dorsal projections of each bone from the deep position towards the meat surface. A sharpened edge may be required to finally sever the surface tissue above the dorsal ridge The leading shearing edge of the first set of blades is contoured with varying offset from the median plane so p that the area of the blade closes to the spinal column is set closer to the median plane than the area of the blade which passes the region of the lignum nuchae and the tissue surface (above thedorsal ridge) D 5/10 The lignum nuchae tends to be left with the bones, and a very good yield may be obtained due to the close scraping action of the blade region against the vertical dorsal projections, the shearing action of tissue from the lignum nuchae by means of the edge and finally by severing the tissue surface (above the dorsal ridge) with sharpened edges The elements 11 of the first set are sprung towards the median plane. The clamp 7 serves to spread them so that they ride on the correct sides of the dorsal projections of the vertebrae and once clear of the clamp are sprung firmly against either side of the dorsal projections, ensuring a clean shearing action and good yield. At the same time, they are forced downwards so that the bottom edge rides on the top of the vertebrae.

The second set of elements 12 shears the meat from the dorsal side of the lateral onto the bone surface s the blades are forced are forced along the part carcass, i In the case of the trunk, a scraping/shearing edge made from a flexible material like i urethane has been found to be effective. In the case of the neck area, a hard material forming a flat surface lying substantially in the frontal plane, with a blunt leading edge as been found to be effective in scraping the meat from the vertebrae.

i In both cases, the leading point of the scraping edges is towards the median plane, with the shearing edge raked back, and the ploughs carrying the shearing edges are forced i 20 against the vertebrae to ensure the meat is sheared from the bone surface, leaving the o l. minimum of tissue attached to the bones. ii 1 REMOVAL OF MEAT FROM RIBS j A. FOREQUARTER FLEECING 25 Following clearing of the meat from the dorsal surface of the vertebrae, the rest of the bone structure of a forequarter pair can be cleared of meat (down to the brisket) by means of a pair of flexible (but stiff) discs 13. The discs follow immediately behind the second set of plough elements 12 used to clear the vertebrae and are thus introduced into the space already clear of meat. Deflectors may be fitted to the plough blades to defect:. l the meat to the outside of the discs. The discs are spaced apart and at a slight angle to 1 the medial plane of the forequarter, The angle at which the discs lie may be changed in o the course of a pass over the ribs. This may be accomplished by adjusting the angle of, Sthe supporting hub.

Construction of the discs is typicall} of sheet stainless steel (-for lamb 600m in 2.

diameter, 1.6mm thick) mounted on a solid hub 200mm diameter.' 16 8i F 6/10 1 r SThe edge of each disc is squared (not sharpened to an edge). The action is predominantly a scraping action. In this embodiment the discs rotate. While previously mentioned that this is optional, for this described embodiment it has been found that a better scraping and clearing action may be obtained if the disc is able to rotate. Further, it helps prevent uneven wear about the disc edge. Consequently, the blade rotates as it traverses along the neck and over the ribs.

Due to the springy resilience of the disc material, and due to the action of spring pads used to bear against the disc and provide lateral deformation towards the centre line (and prevent lateral deformation away from the centreline) the neck meat is sheared off the bones at the width of the support arm to which the neck bones are clamped. Meat is also scraped from the ribs as the disc edges slide over the ribs. The discs follow the rib shape by a combination of the disc's resilience, the sprung pads, and the shape of the rib support structure (which is preferably wedge shaped.) The rotation of the discs so that their circumferential speed is significant relative to the o* 15 traversing speed assists in cleanly scraping the meat from the ribs.

fee No attempt is normally made to clear the brisket from the rib cage. The ribs are cleared S to a line approximately 2/3 to 3/4 their length from the backbone.

i In the described embodiment it should be noted that the discs are: 1. flexible.

S• 20 2. at an angle to medial plane (may be changed during operation) %oo 3. blunt present a scraping edge.

4. rotating while traversing.

t 5. influenced by pressure pads to push against neck support and ribs.

In practice the forequarter may be mounted on a movable saddle 1 enabling the saddle 1 to be loaded and then subsequently moved towards the plough 10 and discs 13 for processing. A rotating arrangement is illustrated in Figure 9. Figure 9a illustrates the rotating arm 15 in a position where a first forequarter 16 is being processed by the plough 10 and discs 13. The arrangement may be such that the rotation of the arm 15 with the clamped forequarter 16 provides the necessary relative travel between plough and forequarter for dorsal meat separation, However the arcuate travel of the forequarter 16 on the arm may not always be amenable to the preferred linear path of the plough for a close interaction with the bone of the forequarter 16. Accordingly, it is preferable that the rotating arm 15 is moved into position then linear travel of the plough and subsequent disc 13 action performed. The sechd forequarter 17 may be loaded and I ,i *So35 clamped while this is being performed.

S

17 i 7/10 ©t i Figure 9b illustrates the position of the rotating arm 15 after meat separation. The use of j a clamp 18 to clamp the removed meat is visible. This secures the meat while the bone 19, still clamped to the arm 15, is rotated away from the remaining meat 20. The arm continues to rotate presenting a new forequarter for processing. During this time the bone 19 and meat 20 may be removed or dropped into a collection device (not shown).

B. TRUNK BONING Trunk: (typically carcass with hindquarter removed at the 5th or 6th lumbar vertebra) The trunk 3 is typically mounted on the support 1 with its end lumbar vertebra clamped (see previously).

Meat cleared from vertebra by a travelling plough,} described before see also figures 1 and 11.

:i"Remaining meat may be cut from either side of neck. Manual or mechanised techniques may be employed. 1 Meat is then scraped from the ribs by a substantially linear blade 14 (refer figures 3 and t 15 12). This may also comprise a pair of blades. The blade(s) 14 are mounted so that they can be moved over the ribs from the vertebra to brisket in such a way that the ribs are at all times squeezed firmly between the blade 14 and the support 1 surface below. This is t i achieved by making the support surface a composite of a 90 degree sector of a cone and i S: a flat surface. The blade 14 can then be forced to follow the geometry such that at all ot 20 times the straight blade edge is in contact with the bones along its whole length as the !bones are forced to conform to the surface beneath.

A further operation will normally be performed to achieve good results. This is the $r removal of meat from the cranial side of the first rib. This may be cut using a sprung knife blade, Final separation of meat and bone is done by holding the meat with a pair of simple bars, while the skeletal frame is gripped and pulled (mechanically) in a direction away from the meat.

Aspects of the present invention have been described by wvay of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope thereof as defined in the appended claims.

8/1o 8/10

Claims (15)

1. A method for the removal of meat in substantially intact pieces from the trunk, or a trunk portion including a section of vertebrae, of an animal, said method comprising the steps of: supporting the underside of the trunk or trunk portion; securing the trunk, or trunk portion, at at least one end in the vicinity of its vertebrae; separating meat from bone either side of the dorsal protrusions by a non-cutting scraping action directed longitudinally with respect of the vertebrae; subsequent to the separation of meat along the dorsal protrusions, cutting the separated meat along substantially the same line as the scraping action; and I subsequently removing meat from the rib portion of the trunk or trunk portion by a scraping or peeling action. 15 2. A method as claimed in claim 1 in which the trunk, or trunk portion, is placed over S a saddle for support.

3. A method as claimed in either claim 1 or claim 2 in which the trunk, or trunk c portion, is secured by a clamping arrangement acting on one or more vertebra either side i of their dorsal protrusions.

4. A method as claimed in any one of the preceding claims in which meat is separated from the dorsal protrusions by a plough arrangement travelling longitudinally along same.

5. A method as claimed in claim 4 in which the plough commences travel at a secured end of the trunk, or trunk portion, and travels away from same.

6. A method as climed in claim 4 or claim 5 in which the plough includes: a first scraping means comprising a substantially vertical non-cutting blade element, said element disposed to rake rearwardly upward, with respect to its forward direction of travel, and which travels along the side of the dorsal r, y19 9/10 -t i 0 4i protrusions; S top cutting means comprising a sharpened rearwardly upward raked cutting edge positioned to cut separated meat along substantially the same line as travelled by the first scraping means and allowing separated meat to be peeled outwardly from the vertebrae; and clearing means for forcing meat separated from the dorsal protrusions outwardly from same.

7. A method as claimed in any one of the preceding claims in which one or more substantially linear flexible scraping blades separate the meat from each side of the rib portion. S, 8. A method as claimed in claim 7 in which a blade is substantially the same length SC. as the rib portion, and oriented substantially longitudinally with respect to the vertebrae; 1. a blade being positioned initially near the junction of the ribs with vertebrae, and between separated meat and the dorsal projections; the blade then travelling outwardly and downwardly, bearing substantially against the ribs to separate meat therefrom.

9. A method as claimed in any one of the preceding claims in which the trunk, or trunk portion, is supported on a travelling arm or assembly which transports the trunk or trunk portion, relative substantially stationary means provided for separating meat from the dorsal protrusions. Apparatus for removal of meat in substantially intact pieces from the trunk, or a trunk portion including a section of vertebrae, of an animal, said apparatus including: means for supporting the underside of the trunk or trunk portion; *o means for securing the trunk, or trunk portion, at at least one end in the vicinity of its vertebrae; S a plough assembly in turn including: i' leading rearwardly and upwardly raked first scraping means for separating meat from bone on either side of the dorsal protrusions by a non-cutting i r P 5 20 1 o10/10o 10/10 scraping action directed longitudinally with respect to the vertebrae, and at least one rearwardly upward raked cutting edge positioned rearwardly of the first scraping means so as to cut meat already separated from the bone in a manner allowing it to be peeled or separated outwardly from 'Ie dorsal ridge, and wherein the cutting edge of said top cutting means is substantially aligned with the first scraping means; and means for subsequently removing meat from the rib portion of the trunk or trunk portion by a scraping or peeling action.

11. Apparatus as claimed in claim 10 in which means for supporting the trunk, or trunk portion, comprises a saddle.

12. Apparatus as claimed in claim 10 or claim 11 in which means for securing the trunk, or trunk portion, comprises one or more clamps. S 13. Apparatus as claimed in any one of claims 10 through 12 in which the first scraping means and top cutting means comprise part of a single substantially vertically aligned assembly, there being provided two such assemblies, with one positioned to travel either side of the dorsal ridge. ro 14. Apparatus as claimed in claim 13 in which each vertically aligned assembly is biased inwardly towards the other, so as to apply pressure against a side of the dorsal Sridge as it travels therealong.

15. Apparatus as claimed in any one of claims 10 through 14 which includes a t earwardly downwardly raked and non-cutting runner to assist in guiding the plough as it travels along the length of the trunk or trunk portion.

16. Apparatus as claimed in any one of claims 10 through 15 in which said plough also o includes means for subsequently initiating removing meat from the rib portion of the trunk or trunk portion. 21 =wow

17. Apparatus as claimed in claim 16 in which the means for initiating meat removal from the rib portion comprises a wing extending outwardly from the dorsal ridge.

18. Apparatus as claimed in claim 17 in which the plough comprises at least two portions, a first portion including said wings, and the second portion including the first scraping and top cutting means, and wherein the second portion is biased substantially independently of the first portion towards the dorsal ridge. Sprotrusions 21, Apparatus as claimed in any one of claims 10 through 20 in which the plough comprises: S" o tclearing means for forcing meat separated from the dorsal protrusions outwardly from same.

22. Apparatus as claimed in any one of claims 10 through 21 in which at least a Sportion ofthe first scraping means contacting the trunk or trunk portion is ofa urethane, i natural rubber, synthetic rubber, or other synthetic polymeric material exhibiting stiffness and flexibility. S 123. Apparatus as claimed in any one of claims 10 through 22 including a plough arrangement as illustrated in Figure 3.

24. A method for separating meat from the dorsal ridge of a trunk, or trunk portion including a section of vertebrae, of an animal, substantially as described herein with A reference tothe drawings. 22 Apparatus for effecting the separation of meat from the dorsal ridge of a trunk or trunk portion including a section of vertebrae, of an animal, substantially as described herein with reference to the drawings. DATED THIS 2 NDU DAY OF MARCH 1999. COLIN ANDREW ROBERTS By his Patent Attorneys LORD COMPANY PERTH, WESTERN AUSTRALIA. H j II. fr I I A 3~ a. *s 4 9 A 0 OW 4 94 9* 94 ~4 A 4 cc tV(. I C I Kmn 23 ~ij (It, ABSTRACT For use in meat processing, described is a method and apparatus for the removal of meat from a trunk or a trunk portion such as a forequarter. The trunk is placed on a support and preferably clamped near an end of the vertebrae. Meat is separated from either side of the dorsal protrusions by a scraping, rather than cutting, action which helps avoid the presence of bone chips and portions of the lignum nuchae tendons in the separated meat portion. The meat is further separated from the rib portion by a scraping action, performed in preferred embodiments by linear scraping blades or flexible circular discs. I {N/ ai A- i i