CA2346579A1 - Poultry trussing device and method - Google Patents

Abstract

A trussing device to be placed around the hocks of the bird and tightened to secure the hocks, hocks to the tail or back, and/or wings to the torso, of the bird that can be put on the birds and secured by pulling the end, either manually or automatically, and constructed from a length of plastic or other suitable material. A method to apply the trussing device to the hocks, hocks and tail or back, and/or wings and torso, of a bird.

Description

POULTRY TRUSSING DEVICE AND METHOD
BACKGROUND OF THE INVENTION
1. Technical Field.
This invention relates generally to poultry trussing devices and more specifically to the use of a trussing device to truss the legs of poultry together and/or to the tail or back of the poultry. This invention also relates generally to a method for trussing poultry and more specifically to a method of using a trussing device to truss the legs of poultry together and/or to the tail or back of the poultry.
This invention additionally relates generally to poultry trussing devices and more specifically to the use of a trussing device to truss the wings of poultry about the torso of the poultry. This invention further relates generally to a method for trussing poultry and more specifically to a method of using a trussing device to truss the wings of poultry about the torso of the poultry.

2. Prior Art.
One of the most common prior art trussing devices is found in US Patent No. 3112515 to Volk for a wire trussing device. The Volk '515 device is somewhat time consuming to apply to and remove from the poultry. Further, the Volk '515 device is difficult if not impossible to adapt to automated application and is constructed of metal, which can corrode due to the wetness of the poultry and the cooking process. The Volk '515 device also has appendages that extend into the body cavity of the poultry to anchor the device and the legs to the tail end of the poultry. Further, the metal may retain heat for a longer time than non-metals and possibly can cause burns to the person trying to remove the device from the poultry.
US Patent No. 4056865 to Cloyd discloses a plastic device that is somewhat similar to the Volk '515 device. The Cloyd '865 device also has appendages that extend into the body cavity of the poultry to anchor the device and the legs to the tail end of the poultry. Similar to the Volk '515 device, and unlike the present invention, the Cloyd '865 device is difficult if not impossible to adapt to automated application and to truss the wings of the poultry.

US Patent No. 3213487 to Reynolds discloses a bird tying machine for tying the hocks of a carcass together and further for tying the hocks and tail of a carcass together. The Reynolds '487 patent discloses a specific machine for hooking a wire around the tail and legs of a bird, and claims a machine that supports the carcass with the legs spread, that holds the carcass down, that moves the legs close to each other, and that loops an elongated securing member around the legs.
US Patent No. 3509594 to Kliewer discloses a method for tying carcasses and particularly for tying the legs of a bird to the body. The Kliewer '594 patent requires that the bird's legs be forced against the bird's body and a thread be passed through the bird's body so that the legs can be secured against the bird.
This step of passing a thread through the bird's body is significantly different from the device and method of the present invention, in which a locking tying device is looped about the legs or wing of the poultry and tightened, and which is non-invasive to the poultry.
US Patent No. 3514810 to Westergren discloses a device for suspending or carrying pieces of soft material, especially cut up meat or pork or similar foodstuffs. The Westergren '810 device is a tie, however, one end of the tie is pointed and is inserted through the meat so that the meat is suspended from the tie. As such, it is not specifically adapted to tie the hocks and is invasive to the poultry, unlike the present invention.
US Patent No. 4339847 to Niccolls discloses a dressed fowl leg hold-down means that comprises a wire having leg hooks on each end and a central part that extends into the bird's cavity. An anchor is inserted through the bird's back to hold the wire in place. This device actually penetrates the bird and attaches the wire to the bird within the cavity, unlike the present device and method, which loops around the legs or wings of the poultry and does not penetrate the poultry.
US Patent No. 5112274 to Volk discloses an ankle strap poultry trussing device. The Volk '274 device is a slip-on strap to hold the hocks. It is a circular device with an indentation and not a linear strap with a locking mechanism that can be tightened about the legs or torso of the poultry. It also is not practically adaptable for trussing the wings of the poultry, and is less subject to automated application than the present invention.
US Patent No. 5735736 to Volk discloses a retainer for poultry hocks. The Volk '736 device is a slip-on device with interior protuberances for engaging the hocks. This also is not a linear strap. Although is does have a locking mechanism (the protuberances), the locking mechanism is to lock the device to the hocks, not one part of the device to another part of the device. Further, this device also is less subject to automated application than the present invention and cannot be tightened about the legs or torso of the poultry.
US Patent No. 5749778 to Volk discloses a hinged poultry hock retainer.
The Volk '778 device is an alternative to the Volk '736 device discussed above.
The internal protuberances are hinged and lock against the hock knuckles.
Again, this device also is less subject to automated application than the present invention and cannot be tightened about the legs or torso of the poultry.
Thus, it can be seen that there exists a need for a device and method for trussing poultry, both the legs and the wings, that is simple to use and operate, is versatile in that it can be used to truss both small and large birds and either the legs or the wings of the birds, and can be adapted simply and economically to automated application. It is to such a device and method that the present invention is directed.
BRIEF SUMMARY OF THE INVENTION
The invention is a device and method for trussing poultry; that is, holding the appendages of a bird, such as the legs and wings, together or to the torso of the bird. When a slaughtered and defeathered chicken or turkey is purchased at the grocery store, the legs typically are held together by a plastic or wire truss, or possibly by string. In some instances, the wings are secured to the body by string, netting or some other type of truss or pinning device. These trusses are important for several reasons. First, it makes the handling and packaging of the birds easier. Second, it prevents the legs and/or wings of the birds from falling over or off during cooking. Currently, the plastic trusses and wire trusses must be wrapped around the torso or attached to the hocks by hand, which is a time consuming process. Similarly, the string or netting holding the wings of the poultry to the body of the poultry also needs to be applied by hand. In addition, the netting disfigures the poultry both prior to and after cooking by leaving a criss-cross pattern on the skin, causing a criss-cross pattern of indentations on the carcass, and by cooking into the skin and pulling the skin off of the carcass.
The invention involves the use of plastic ties, preferably ties similar or identical to those that one commonly finds used to bind several electrical wires together, to truss certain appendages of the poultry, preferably the legs and/or the wings. In one use, the tie is placed around the hocks of the bird and secured about the legs, the legs and tail, or the legs and back. On a basic level, these ties can be easily put on the birds manually and secured. However, automated application of the ties to the birds is important, as this will lower the processing cost for the birds. As a result, the birds can be trussed on an automated line more quickly than the current manual manner. In a second use, longer ties may be used to truss the wings of the bird to the torso of the bird, also in an automated fashion.
The preferred tie is a length of plastic or other suitable material having two ends. On a first end of the length of material is a key or insertion tip. On a second end of the length of material is a lock adapted to receive and secure the key or insertion tip. In a first preferred structural embodiment, one side of the length of material is notched and cooperates with the lock such that when the key or insertion tip is passed through or otherwise engaged with the lock, the notches interacts with the lock allowing the tie to be releasably or removably tightened around the poultry. In a second preferred structural embodiment, the first end of the length of material has notches or has protuberances that cooperate with a lock on the second end of the length of material such that when the first end and the second end are brought together, the notches or protuberances interact with the lock allowing the tie to be releasably or removably tightened around the poultry. In a third preferred structural embodiment, both the first end and the second end of the length of material are unadorned. The length of material is looped about the desired appendages, and the first and second ends are brought together and sealed, either by an adhesive or by heat sealing (melting the first and second ends together).
The device can be applied to the poultry in on of several manners. First, the device can be used as is. A worker can manually wrap the tie around the 5 hocks, around the hocks and the tail or back, or around the wings and torso of the bird; insert the key into the lock; and pull the device tight or seal the ends of the device together, thus securing the hocks together, the hocks to the tail or back, or the wings to the torso. Second, with the first and second preferred structural embodiments, the device can be pre-looped. A worker can manually loop the tie around the hocks, around the hocks and the tail or back, or around the wings and torso of the bird; and pull the device tight, thus securing the hocks together, the hocks to the tail or back, or the wings to the torso. Third, the device can be applied automatically by a machine designed for the task and as part of a poultry processing line. After the birds are slaughtered and cleaned, the birds would pass through the trussing station where a machine would apply the device to the birds in an automated manner similar to either the first or second manual manners disclosed above.
It is an object of the present invention to provide a poultry trussing device that utilizes standard available, or easily made, tie devices that can be easily looped about the hocks, about the hocks and tail or back, and/or about the wings and torso of a poultry carcass.
It is another object of the present invention to provide a poultry trussing device that can be used on a wide variety of sizes of birds.
It is another object of the present invention to provide a poultry trussing device that can be applied either manually or by machine.
It is another object of the present invention to provide a poultry trussing method that applies standard available, or easily made, tie devices that can be easily looped about the hocks, about the hocks and tail or back, and/or about the wings and torso of a poultry carcass.
It is another object of the present invention to provide a poultry trussing method that can be used on a wide variety of sizes of birds.

It is another object of the present invention to provide a poultry trussing method that can be carried out either manually or by machine.
These objects, and other objects, features and advantages of the present invention will become more apparent to those of ordinary skill in the art when the following detailed description of the preferred embodiments is read in conjunction with the attached drawings.
BRIEF SUMMARY OF THE DRAWINGS
FIG. 1 is a perspective view showing a first preferred embodiment of the trussing device according to the present invention about to be applied to the hocks of a poultry carcass.
FIG. 2 is a top elevational view, partly in section, showing a first preferred embodiment of the trussing device according to the present invention in its open position.
FIG. 3 is a side elevational view, partly in section, of the device shown in FIG. 2 in its open position.
FIG. 4 is a side elevational view, partly in section, of the device shown in FIG. 2 in its looped position.
FIG. 5 is front elevational view of the device shown in FIG. 2 as applied to the hocks of a poultry carcass.
FIG. 6 is front elevational view of the device shown in FIG. 2 as applied to the hocks and tail of a poultry carcass.
FIG. 7 is a perspective view of the device shown in FIG. 2 as applied to the wings and torso of a poultry carcass.
FIG. 8 is a side elevational view of the device shown in FIG. 2 as applied to the hocks and back of a poultry carcass.
FIG. 9 is a second preferred embodiment of the trussing device according to the present invention.
FIG. 10 is a third preferred embodiment of the trussing device according to the present invention.
FIG. 11 is a side elevational view showing the trussing device according to the present invention with additional optional features.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Referring now to FIG. 1, the trussing device 10 is shown in its looped position prior to being applied to the hocks 52 of a slaughtered poultry carcass 50. The typical poultry carcass 50, as shown in somewhat more detail in FIG.
7, comprises a torso 54, a pair of legs 56 each having hocks 52 extending from ankles 62, a tail 58, a pair of wings 60, and a back 64. Hocks 52 are larger in size than ankles 62. The trussing device 10 has several preferred structural embodiments and preferred methods of use, and can be applied to the carcass 50 either manually or automatically.
As shown in FIGS. 2 - 4, the first preferred trussing device 10 is a length 12 of plastic or other suitable material having two ends 14, 16. On the first end 14 of the length 12 of material is a key or insertion tip 18. On the second end 16 of the length 12 of material is a lock 20 adapted to receive and secure the key or insertion tip 18. Preferably, one side 22 of the length 12 of material has notches 24 and/or protuberances 66 that cooperate with the lock 20 such that when the key or insertion tip 18 is passed through the lock 20, the notches 24 and/or protuberances 66 interact with a tab 26 in the lock 20 allowing the trussing device 10 to be releasably or removably tightened around the poultry carcass 50. Tab 26 typically is an integral part of lock 20 and is flexibly forced against one side 22 of the length 12 of material as the length 12 of material passes through lock 20.
The configuration of notches 24 and/or protuberances 66 and tab 26 preferably is such that the length 12 of material can be easily pulled in a tightening direction through lock 20 so as to truss the hocks 52, or other part of the poultry carcass 50, but is such that the length 12 of material cannot be easily pulled in a loosening direction back through lock 20. The first preferred trussing device preferably utilizes plastic ties that are known in the wire or bundling arts such as those that one commonly finds used to bind several electrical wires together.
As shown in FIG. 9, the second preferred trussing device 10 is a length 12 of plastic or other suitable material having two ends 14, 16. On the first end 14 of the length 12 of material is a key or insertion tip 18. On the second end 16 of the length 12 of material is a lock 20 adapted to receive and secure the key or insertion tip 18. Preferably, the first end 14 of the length 12 of material has notches 24 or protuberances 66 that cooperate with the lock 20 such that when the key or insertion tip 18 is passed through the lock 20, the notches 24 or protuberances 66 interacts with the lock 20 allowing the trussing device 10 to be releasably or removably tightened around the poultry carcass 50. The configuration of notches 24 and/or protuberances 66 and lock 20 preferably is such that the length 12 of material can be easily pulled in a tightening direction through lock 20 so as to truss the hocks 52, or other part of the poultry carcass 50, but is such that the length 12 of material cannot be easily pulled in a loosening direction back through lock 20.
As shown in FIG. 10, the third preferred trussing device 10 is a length 12 of plastic or other suitable material having two ends 14, 16. Both the first end 14 and the second end 16 of the length 12 of material are unadorned. When the trussing device 10 is looped around the desired appendages, the first end 14 and the second end 16 are brought into contact with each other and sealed together, allowing the trussing device 10 to be releasably or removably tightened around the poultry carcass 50. The sealing method may be heat-sealing by melting the first end 14 to the second end 14. Alternatively, one end 14, 16 of the length of material may carry an adhesive (not shown) that, when contacted to the other end 16, 14, allows the trussing device 10 to be releasably or removably tightened around the poultry carcass 50.
The trussing device 10 preferably is constructed of a non-toxic and heat resistant material. The trussing device 10 must be non-toxic as it is being used in connection with food for human consumption. The trussing device 10 preferably is heat resistant as it is contemplated that the trussing device 10 will remain on the carcass 50 during the cooking process. Such materials are known in the art. Further, if an adhesive is used to seal the first end 14 to the second end 16, the adhesive must be non-toxic to humans and be able to withstand a liquid or wet environment as well as the elevated temperature cooking environment.
In general use in the first and second preferred structural embodiments, the length 12 of material is looped around the appropriate portion of the carcass 50 and the key or insertion tip 18 is inserted through an opening 28 in the lock 20. In the first preferred structural embodiment, opening 28 extends lengthwise through the entire lock, defining a passageway 30 through lock 20. Insertion tip or key 18 is passed through opening 28, through the passageway 30, and out of lock 20 on a side opposite opening 28. The first end 14 then is pulled, causing the loop formed by the length 12 of material to decrease in size and pull tight about the carcass 50. In the second preferred structural embodiment, opening 28 is a straight, angled or bent slot that extends through a portion of the lock 20.
Insertion tip or key 18 is passed through opening 28. If the first end 14 is not in the desired position within opening 28, the first end 14 then can be pulled, causing the loop formed by the length 12 of material to decrease in size and pull tight about the carcass 50. In general use in the third preferred structural embodiment, the length 12 of material is looped around the appropriate portion of the carcass 50 and first end 14 and second end 16 are brought together and sealed together. In the present invention, the object is the pair of hocks 52, the combination of the pair of hocks 52 and the tail 58 or back 64, and/or the combination of the pair of wings 60 and the torso 54.
In actual use, the trussing device 10 has four preferred use embodiments.
The first preferred use embodiment is to truss the hocks 52 together. The second preferred use embodiment is to truss the hocks 52 and the tail 58 together. The third preferred use embodiment is to truss the hocks 52 to the back 64. The fourth preferred use embodiment is to truss the wings 60 to the torso 54. Although the general structure of the trussing device 10 remains the same for all four preferred embodiments, it can be seen that the length of length 12 of material can be varied depending on the use of the trussing device 10.
For example, a trussing device 10 for trussing only the hocks 52 would need a shorter length 12 of material that a trussing device 10 for trussing the wings 60 to the torso 54.
In the first preferred use embodiment, shown in more detail in FIG. 5, the trussing device 10 is placed around the ankles 62 of the carcass 50 just above the hocks 52 and pulled tight to secure the legs 56 together. Because the ankles 62 typically are smaller than the hocks 52 or the legs 56 in relative diameter, 22201002!0514 when the trussing device 10 is pulled tight, it will remain around the ankles and not slip upwards towards the main portion of the legs 56 and will not slip downward over the hocks 52 and off of the legs 56.
In the second preferred use embodiment, shown in more detail in FIG. 6, 5 the trussing device 10 is placed around the ankles 62 of the carcass 50 just above the hocks 52 and also around the tail 58 and pulled tight to secure the legs 56 to the tail 58. The tail 58 typically extends outward from the torso 54 coextensively and just below the hocks 52. Because the ankles 62 typically are smaller than the hocks 52 or the legs 56 in relative diameter, when the trussing 10 device 10 is pulled tight, it will remain around the ankles 62 and not slip upwards towards the main portion of the legs 56 and will not slip downward over the hocks 52 and off of the legs 56. Similarly, because the tail 58 is compressible skin and flesh, when the trussing device 10 is pulled tight, it will compress the skin and flesh of the tail 58 creating a channel on the surface of the tail 58 in which the trussing device 10 will remain.
In the third preferred use embodiment, shown in more detail in FIG. 8, the trussing device 10 is placed around the ankles 62 of the carcass 50 just above the hocks 52 and also around the back 64 and pulled tight to secure the legs to the back 64. Because the ankles 62 typically are smaller than the hocks 52 or the legs 56 in relative diameter, when the trussing device 10 is pulled tight, it will remain around the ankles 62 and not slip upwards towards the main portion of the legs 56 and will not slip downward over the hocks 52 and off of the legs 56.
Similarly, because the back 64 comprises compressible skin and flesh, when the trussing device 10 is pulled tight, it can compress the skin and flesh of the back 64 creating a channel on the surtace of the back 64 in which the trussing device 10 will remain. Because the back 64 typically is located somewhat inward on the torso 54 from the legs 56, the action of trussing the legs 56 can pull the legs 56 inward toward the torso 54, giving the appearance that the breast of the bird is larger, which is a marketing bonus.
In the fourth preferred use embodiment, shown in more detail in FIG. 7, the trussing device 10 is placed about the torso 54 of the carcass 54 at a position where the trussing device 10 will contact the wings 60 and pulled tight to secure the wings 60 to the torso 54. Because the torso 54 and the wings 60 comprise compressible skin and flesh, when the trussing device 10 is pulled tight, it will compress the skin and flesh of the torso 54 and wings 60 creating a channel on the surfaces of the torso 58 and wings 60 in which the trussing device will remain.
In general, on a basic level, the trusses can be easily put around desired portion of the carcass 50 by wrapping the length 12 of material about the desired portion of the carcass 50, inserting key or insertion tip 18 into opening 28, and pulling the first end 14 through the lock 20. Alternatively, the trussing device 10 can be pre-looped as shown in FIG. 4 and then placed over the desired portion of the carcass 50. In both methods, the first end then is pulled through the lock to tighten the loop about the desired portion of the carcass 50 to cause the desired securing result, that is, the hocks 52 together, the hocks 52 and tail 58 or back 64 together, and/or the wings 60 to the torso 54. Further, multiple trussing devices can be used on one carcass 50 to, for example, secure the hocks 52 and tail 58 or back 64 together and to secure the wings 60 to the torso 54.
With the first and second preferred structural embodiments, the trussing device 10 can be applied to the poultry carcass 50 in on of several manners.
First, the trussing device 10 can be used as is as shown in FIGS 2 and 3. A
worker can manually wrap the trussing device 10 around the hocks 52, around the hocks 52 and the tail 58 or back 64, or around the wings 60 and torso 54 of the carcass 50; insert the key 18 through the lock 20; and pull the trussing device 10 tight, thus securing the hocks 52 together, the hocks 52 to the tail 58 or back 64, or the wings 60 to the torso 54. Second, the trussing device 10 can be pre-looped as shown in FIG. 4. A worker can manually loop the trussing device 10 around the hocks 52, around the hocks 52 and the tail 58 or back 64, or around the wings 60 and torso 54 of the carcass 50; and pull the trussing device 10 tight, thus securing the hocks 52 together, the hocks 52 to the tail 58 or back 64, or the wings 60 to the torso 54. With the third preferred structural embodiment, the trussing device 10 can be manually wrapped around the hocks 52, around the hocks 52 and the tail 58 or back 64, or around the wings 60 and torso 54 of the carcass 50 and sealed using adhesive or heat.

The trussing device 10 can be applied automatically by a machine (not shown) designed for the task and as part of a poultry processing line. After the birds are slaughtered and cleaned, the carcasses 50 would pass through the trussing station where a machine would apply the trussing device 10 to the carcasses in an automated manner similar to the manual manners disclosed above. Automated application of the trussing device 10 to the birds is preferred, as this will lower the processing cost for the birds. As a result, the birds can be trussed on an automated line more quickly than the current manual manner.
Additional components to make the trussing device 10 more useful and functional are shown in FIG. 11. Often, it is desired to indicate the type of poultry, such as chicken or turkey, roaster or broiler, capon or hen. The trussing device 10 itself can be colored, or made of various color materials, as an indicator. Alternatively, a tag 70 can be attached to the trussing device 10 as an indicator. The tag 70 can be color-coded or have writing on it. Because the skin of the poultry often is smooth and damp, trussing devices may have a tendency to slip. Adding teeth 72 or bumps 74 on the side of the trussing device 10 that contacts the carcass 50 will help prevent slippage.
The above detailed description of the preferred embodiments and the appended figures are for illustrative purposes only and are not intended to limit the scope and spirit of the invention, and its equivalents, as defined by the appended claims. One skilled in the art will recognize that many variations can be made to the invention disclosed in this specification without departing from the scope and spirit of the invention.

Claims (20)

1. A poultry trussing device for use in conjunction with a poultry carcass having one or more appendages to hold one or more of the appendages to each other or to the carcass, comprising:
a. a length of material having a first end and a second end; and b. means for connecting the first end to the second end, wherein the device is adapted to be placed about one or more of the appendages and tightened about one or more of the appendages so as to hold one or more of the appendages to each other or to the carcass.

2. The device characterized in Claim 1, wherein the means for connecting the first end to the second end comprises:
b1. an insertion tip located on and being an integral part of the first end; and b2. a lock located on and being an integral part of the second end, the lock being adapted to receive and secure the insertion tip, wherein the insertion tip is adapted to be inserted into the lock.

3. The device characterized in Claim 2, wherein the lock further comprises a tab and the length of material further comprises two sides, one of which has notches that cooperate with the tab, wherein when the insertion tip is inserted into the lock the notches interact with the tab allowing the length of material to be releasably or removably tightened around the carcass.

4. The device characterized in Claim 2, wherein the insertion tip further comprises notches or protuberances that cooperate with an opening in the lock, wherein when the insertion tip is inserted into the opening in the lock the notches or protuberances interact with the lock allowing the length of material to be releasably or removably tightened around the carcass.

5. The device characterized in Claim 3, wherein the tab is an integral part of the lock and is flexibly forced against the one side of the length of material.

6. The device characterized in Claim 4, wherein the notches or protuberances are an integral part of the insertion tip.

7. The device characterized in Claim 4, wherein the configuration of the notches and the tab is such that the length of material can be easily pulled in a tightening direction through the lock so as to truss one or more of the appendages of the poultry carcass, and cannot be easily pulled in a loosening direction back through the lock.

8. The device characterized in Claim 6, wherein the configuration of the notches and the opening in the lock is such that the length of material can be easily pulled in a tightening direction through the lock so as to truss one or more of the appendages of the poultry carcass, and cannot be easily pulled in a loosening direction back through the lock.

9. The device as characterized in Claim 1, wherein the device is constructed of a material that is heat resistant to a temperature that is at least as high as the temperatures reached to cook poultry.

10. The device as characterized in Claim 1, wherein the appendages are in the group consisting of the legs, the tail and the wings of poultry.

11. The device as characterized in Claim 1, further comprising teeth or bumps on the length of material for contacting the carcass and preventing slippage of the device.

12. A method for trussing poultry for use in conjunction with a poultry carcass having one or more appendages to hold one or more of the appendages to each other or to the carcass, comprising the steps of:
a. providing a length of material having a first end and a second end, and the device is adapted to be placed about one or more of the appendages and tightened about one or more of the appendages so as to hold one or more of the appendages to each other or to the carcass;
b. looping the length of material about one or more of the appendages; and c. connecting the first end to the second end.

13. The method characterized in Claim 12, wherein the length of material has a first end and a second end, an insertion tip located on and being an integral part of the first end, and a lock located on and being an integral part of the second end, the lock being adapted to receive and secure the insertion tip, wherein the insertion tip is adapted to be inserted into the lock, and the device is adapted to be placed about one or more of the appendages and tightened about one or more of the appendages so as to hold one or more of the appendages to each other or to the carcass; and further comprising the step of inserting the insertion tip into the lock after looping the length of material about one or more of the appendages; and the step c. of connecting the first end to the second end comprises pulling the insertion tip through the lock thereby decreasing the size of the loop and tightening the device about one or more of the appendages.

14. The method characterized in Claim 13, wherein the insertion tip is inserted through an opening in the lock that extends through the entire lock.

15. The method characterized in Claim 12, wherein the length of material is looped about a pair of hocks of the carcass in step b.

16. The method characterized in Claim 12, wherein the length of material is looped about a pair of hocks and a tail or back of the carcass in step b.

17. The method characterized in Claim 12, wherein the length of material is looped about a pair of wings and a torso of the carcass in step b.

18. The method characterized in Claim 12, wherein a first length of material is looped about a pair of hocks of the carcass in step b and a second length of material is looped about a pair of wings and a torso of the carcass in step b.

19. The method characterized in Claim 12, wherein a first length of material is looped about a pair of hocks and a tail of the carcass in step b and a second length of material is looped about a pair of wings and a torso of the carcass in step b.

20. The method characterized in Claim 12, wherein the step c. of connecting the first end to the second end is accomplished by using adhesives or heat sealing.