DK168554B1 - Method in cutting up and boning carcasses and apparatus for use in the method - Google Patents
Method in cutting up and boning carcasses and apparatus for use in the method Download PDFInfo
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DK 168554 B1DK 168554 B1
Ansøgningen angår en fremgangsmåde ved opskæring og udbening af slagtekroppe, især svineslagtekroppe, ved hvilken kroppene bl.a. forskæres, blankfinnes og midtflækkes.The application relates to a method of cutting and deboning carcasses, in particular pig carcasses, in which cropped, blotted and mid-spotted.
Industriel opskæring og udbening af svineslagtekroppe, som den foregår i 5 dag på slagterier og kødforarbejdende virksomheder, består i en serie delprocesser.Industrial cutting and boning of pig carcasses, as it is done for 5 days at slaughterhouses and meat processing companies, consists of a series of sub-processes.
Efter afblødning, skoldning, afhåring, svidning, skrabning og udtagning af indvoldene midtdeles slagtekroppene. Processerne til midtdeling benævnes almindeligvis "forskæring", "blankfinning" og "midtflækning".After bleeding, scalding, hair drying, staining, scraping and removal of the viscera, the carcasses are parted. The middle division processes are commonly referred to as "pruning", "blanking" and "center spotting".
10 Forskæringen består i, at en operatør skærer gennem svær og fedtlag i en ret linie lige over ryggens midterlinie, mens den efterfølgende blankf inning består i, at en anden operatør støder tomtappene fri ved hjælp af et stumpt instrument. Musklerne, der ligger langs rygrad, torntappe og ribben er herefter stadig omgivet af intakte hinder, hvilket 15 er af stor betydning for kødkval i te ten. Herefter midtf lækkes slagtekroppen, og der foretages en veterinær kontrol af den blotlagte rygmarvskanal, hvorefter slagtekroppen klassificeres og anbringes i kølerum. Når slagtekroppen er blevet afkølet, bringes den, sædvanligvis den følgende dag, til videre opskæring og udbening.10 The difference consists in the fact that one operator cuts through heavy and fat layers in a straight line just above the center line of the back, while the subsequent blanking consists in another operator pushing the empty pins free with a blunt instrument. The muscles that lie along the spine, thorns and ribs are then still surrounded by intact obstructions, which is of great importance for meat quality in the tea. Afterwards, the carcass is leaked and a veterinary check of the exposed spinal canal is performed, after which the carcass is classified and placed in cold stores. Once the carcass has cooled, it is usually brought to the cutting and boning, usually the following day.
20 De halve slagtekroppe parteres typisk i tre hovedudskæringer: forender, midterstykker og skinker, hvorefter de tre hovedudskæringer følger separate rutiner for udbening, afhængigt af til hvilket formål de skal anvendes.20 The half carcasses are typically divided into three main cuts: fore ends, center pieces and hams, after which the three main cuts follow separate boning procedures, depending on the purpose for which they are to be used.
På midterstykkeme foretages der en spidsryg-afsavning, idet en operatør 25 med en håndbetjent rundsav fjerner rygradens centrale bendel. Dette arbejde er meget krævende og belastende, idet der skal saves yderst nøjagtigt for at undgå at save ind i de tilstødende kødstykker, samtidig med at savesporet skal bryde forbindelsen mellem ribben og spidsryg, henholdsvis tværtappe og lændehvirvler. Ved de efterfølgende manuelle 30 operationer fjernes fladbensrester, spidsrygrester og ribben. Disse operationer kræver stor omhu for at undgå unødigt spild.On the center pieces, a spine sawing is performed, with an operator 25 with a hand operated circular saw removing the central leg of the spine. This work is very demanding and burdensome, having to be cut very accurately to avoid cutting into the adjacent pieces of meat, while at the same time the sawing groove has to break the connection between the ribs and the spine, transverse pins and lumbar vertebrae respectively. In the subsequent manual operations, flat bone remnants, spinal cord residues and ribs are removed. These operations require great care to avoid unnecessary waste.
Der er i patentlitteraturen beskrevet forskellige apparater til at lette arbejdsgangen ved de enkelte delprocesser.Various apparatus have been described in the patent literature to facilitate the workflow of the individual sub-processes.
2 DK 168554 B1 I beskrivelsen til dansk patentansøgning nr. 2943/77 beskrives fx et apparat til automatisk afsavning af spidsrygge. Apparatet består af et højdeindstillleligt endeløst transportbånd, der fører kødstykkerne forbi en skråts tillet sav. Da af savningen sker i samme vinkel langs hele ryggen, 5 opfylder apparatet ikke de krav, der stilles til præcision, idet savens hældning i forhold til kødstykket nødvendigvis må reguleres hen langs ryggen for at opnå en korrekt afsavning.2 DK 168554 B1 The description for Danish patent application no. 2943/77 describes, for example, an apparatus for automatic sawing of the spine. The apparatus consists of a height-adjustable endless conveyor belt that guides the meat pieces past an oblique saw. Since the sawing takes place at the same angle along the entire back, the apparatus does not meet the requirements set for precision, since the inclination of the saw in relation to the piece of meat must necessarily be adjusted along the back to obtain a correct sawing.
Fra beskrivelsen til australsk patentansøgning nr. 67869/87 kendes en fremgangsmåde og et apparat til udbening af fåreslagtekroppe. Ved 10 fremgangsmåden spændes slagtekroppen op, og der snittes gennem kødet langs to linier, en på hver side af tomtappene. Herefter presses kødet væk fra området omkring rygraden ved hjælp af et sæt fleksible, roterende skiver.From the specification of Australian Patent Application No. 67869/87, a method and apparatus for boning sheep carcasses are known. In the 10 method, the carcass is stretched and cut through the meat along two lines, one on each side of the empty pins. Next, the meat is pressed away from the area around the spine using a set of flexible, rotating slices.
Til slut skæres ribbenene fri af kødet ved hjælp af en cirkulerende, endeløs og ru streng, der føres hen langs slagtekroppen. Denne 15 fremgangsmåde er kun anvendelig til opskæring og udbening, hvor der ikke stilles store krav til kødstykkernes kvalitet, idet de hinder, som omgiver de enkelte muskelgrupper, uvægerligt beskadiges og gennemskæres, hvilket især under afkøling medfører et forøget dryptab og en forringelse af kødkvaliteten, ligesom en ikke ringe mængde kød vil forblive på benene.Finally, the ribs are cut free from the meat by means of a circulating, endless and rough string which is passed along the carcass. This method is only applicable to cutting and boning where there are no high demands on the quality of the pieces of meat, as the barriers surrounding the individual muscle groups are invariably damaged and cut, which, in particular, results in increased drip loss and a deterioration in the quality of meat. just as a small amount of meat will remain on the legs.
20 Fjernelsen af bendelene medfører desuden, at køddelene bliver meget fleksible og let strækkes og trækkes ud af facon under afkølingen, hvilket er uønsket bl.a. af hensyn til den videre forarbejdning af kødet. Endelig opfylder den australske fremgangsmåde ikke ønsket om dyrlægekontrol af rygmarvs- kanalen, da rygraden ikke flækkes.In addition, the removal of the leg portions results in the meat portions becoming very flexible and easily stretched and pulled out of shape during the cooling, which is undesirable, among other things. for the sake of the further processing of the meat. Finally, the Australian procedure does not meet the desire for veterinary control of the spinal canal as the spine is not stained.
25 Det er formålet med fremgangsmåden ifølge opfindelsen at anvise en metode til opskæring og udbening af slagtekroppe, som dels mindsker det belastende arbejde med spidsrygsafsavning, og som dels imødekommer ønsket om et højt niveau for udbytte og kvalitet af de opskåme og udbenede kødstykker samt ønsket om inspektion af rygmarvskanalen.The object of the method according to the invention is to provide a method for cutting and boning carcasses which partly reduces the burdensome work with spinal cord sawing and which partly meets the desire for a high level of yield and quality of the skinned and boned pieces of meat and the desire for inspection of the spinal canal.
30 Fremgangsmåden ifølge opfindelsen er ejendommelig ved, at der udføres en dyb blankf inning, hvorved adskillelsen af kød og ben fortsættes i sporet fra blankfinningen videre i dybden ned langs ribben og eventuelt fladben, og en udtagning af knogler, hvorved ribben eller ribbenshoveder og 35 eventuelt fladben saves eller skæres over langs en linie, der stort set er parallel med rygraden, hvorefter de friskåme knogler fjernes.The method according to the invention is characterized in that a deep blanking is carried out, whereby the separation of meat and bone is continued in the groove from the blanket further in depth down the rib and optionally flat bone, and a removal of bones whereby ribs or rib heads and optionally flat bones are cut or cut along a line that is roughly parallel to the spine, after which the fresh bones are removed.
3 DK 168554 B13 DK 168554 B1
Ved fremgangsmåden ifølge opfindelsen er det ikke nødvendigt at foretage nogen spidsrygsafsavning, men der foretages i stedet en særlig blankf inning, der udføres i forøget dybde, og en oversavning af ribben. Adskillelsen af kød og ben sker fortrinsvis mellem benene og hinderne, der 5 omgiver kødet, hvorfor kødets hinder stort set er ubeskadigede. Endelig tillader fremgangsmåden ifølge opfindelsen, at kontrol af rygmarvskanalen kan finde sted, idet midtflækning kan gennemføres på sædvanlig vis.In the method according to the invention, no spine sawing is necessary, but a special blanking is performed, which is carried out at increased depth, and a rib sawing. The separation of meat and bones is preferably done between the legs and the obstacles surrounding the meat, which is why the meat obstacles are largely undamaged. Finally, the method of the invention permits the control of the spinal canal to be effected as mid-splicing may be performed in the usual manner.
Ved en foretrukken udførelsesform af fremgangsmåden ifølge opfindelsen foretages den dybe blankf inning inden afkøling af slagtekroppen. Ved denne 10 fremgangsmåde minimeres tabet af kød, idet kødet vil have en stor elasticitet, som medfører at kød, der er placeret mellem knogledelene, lettere lader sig trække eller presse med ud under friskæringen, end når det er stift og mere uelastisk efter afkøling.In a preferred embodiment of the method according to the invention, the deep blanking is done before cooling the carcass. By this method, the loss of meat is minimized, as the meat will have a high elasticity, which makes meat placed between the bone portions easier to pull or squeeze out during the cut than when it is stiff and more inelastic after cooling.
Dyb blankfinning ved fremgangsmåden ifølge opfindelsen kan foretages på 15 såvel varme som på afkølede slagtekroppe, og kan således tilpasses behovet på den enkelte virksomhed, ligesom overskæring af ribben eller ribbenshoveder og eventuelt fladben, samt udtagning af disse knogler kan udføres umiddelbart efter den dybe blankfinning som sammenkædede processer, eller på et langt senere tidspunkt, fx efter slagtekroppenes afkøling.Deep blanking by the method according to the invention can be performed on heat as well as on cooled carcasses, and thus can be adapted to the needs of the individual company, just like cutting of ribs or rib heads and possibly flat legs, and removing these bones can be performed immediately after the deep blanking as linked processes, or at a much later stage, for example, after the carcass cooling.
20 Ved en fordelagtig udførelsesform af fremgangsmåden ifølge opfindelsen foretages dyb blankfinning inden slagtekroppen afkøles, mens ribben, ribbenshoveder eller eventuelt fladben oversaves og fjernes, når slagtekroppen er afkølet. Da knogler og køddele ikke er helt adskilte undgås det, at kødet fx under hængende køling trækkes ud af form på grund 25 af sin egenvægt.In an advantageous embodiment of the method according to the invention, deep blanking is performed before the carcass is cooled, while the ribs, rib heads or possibly flatbones are oversaw and removed when the carcass is cooled. Since the bones and parts of the meat are not completely separated, it is avoided that, for example, during hanging cooling, the meat is pulled out of shape due to its own weight.
Ved en anden foretrukken udførelsesform af fremgangsmåden ifølge opfindelsen foretages den dybe blankfinning kun et lille stykke ned over ribben og tværtappe. Kødet er således kun løsnet lige ned over ribbenshovedeme, hvorfor slagtekroppen under afkøling stadig holdes i 30 facon af skeletdelene.In another preferred embodiment of the method according to the invention, the deep blanking is performed only a short distance above the ribs and transverse pins. The meat is thus only loosened just above the ribs, so that the carcass is still kept in the shape of the skeleton parts during cooling.
Ved en udførelsesform af fremgangsmåden ifølge opfindelsen foretages forskæring, blankfinning, midtflækning og afkøling på kendt vis. Herefter foretages den dybe blankfinning. I denne udførelses form vil fremgangsmåden umiddelbart kunne indpasses på slagterierne uden at influere på 35 operationerne på selve slagtelinien.In one embodiment of the method according to the invention, pre-cutting, blanking, mid-splicing and cooling are performed in known manner. The deep blanking is then done. In this embodiment, the method can be immediately fitted to the slaughterhouses without affecting the operations on the slaughter line itself.
DK 168554 ΒΊDK 168554 ΒΊ
Afhængig af arbejdsgangen og det til rådighed værende udstyr på den enkelte virksomhed kan det ligeledes være en fordel, at slagtedyrene opskæres i fx forender, midterstykker og skinker inden overskæring af ribben, ribbenshoveder og eventuelt fladben.Depending on the workflow and the equipment available at the individual company, it may also be advantageous for the slaughter animals to be cut into for example front ends, center pieces and hams before cutting ribs, rib heads and possibly flat legs.
5 Ved en særligt foretrukken udførelsesform påvirkes kødet under skæreprocessen med et pres eller træk i retning væk fra torntappe og ribben, hvilket yderligere forbedrer udbyttet, da kødet dels trækkes dels skæres fri af benene, således at kun en minimal mængde af kød resterer på de friskåme ben.5 In a particularly preferred embodiment, the meat during the cutting process is affected by a pressure or pull in the direction away from the thorns and ribs, which further improves the yield as the meat is partly pulled and partly cut free from the legs, so that only a minimal amount of meat remains on the fresh cuts. leg.
10 Den dybe blankfinning kan udføres i varierende dybde langs ribbene på slagtekroppen, således også i ribbenenes fulde længde.The deep blanking can be performed at varying depths along the ribs of the carcass, thus also in the full length of the ribs.
Den dybe blankfinning vil med fordel kunne udføres i umiddelbar tilknytning til almindelig blankfinning.The deep blanking can advantageously be performed in direct connection with ordinary blanking.
Opfindelsen angår også et apparat til anvendelse ved fremgangsmåden ifølge 15 opfindelsen. Apparatet er ejendommeligt ved, at det omfatter et første fikstur til at fiksere eller understøtte en slagtekrop eller en del heraf, - et andet fikstur forsynet med et værktøj beregnet til dyb blankfinning, hvilket fikstur er indrettet til at bevæge værktøjet 20 ind mod slagtekroppens ryg, og - midler til at bevæge og styre fiksturerne i forhold til hinanden.The invention also relates to an apparatus for use in the method according to the invention. The apparatus is characterized in that it comprises a first fixture for fixing or supporting a carcass or part thereof, - a second fixture provided with a tool for deep blanking, which fixture is adapted to move the tool 20 towards the back of the carcass, and - means for moving and controlling the fixtures in relation to each other.
Til at udføre den dybe blankfinning kan apparatet ifølge opfindelsen være forsynet med et sæt fleksible separationsskiver, der efter forskæring og almindelig blankfinning bringes til indgreb med slagtekroppen i det spor, 25 der dannes ved blankfinningen.For carrying out the deep blank retrieval, the apparatus according to the invention may be provided with a set of flexible separation discs which, after cutting and ordinary blank retrieval, are brought into engagement with the carcass of the groove formed by the blank retrieval.
I en anden udførelsesform er apparatet ifølge opfindelsen forsynet med formfaste værktøjer, der presser eller skærer kød og ben fra hinanden, når slagtekrop og værktøj bevæges i forhold til hinanden i langsgående retning.In another embodiment, the apparatus according to the invention is provided with mold-resistant tools that push or cut flesh and bone apart as carcass and tool move in relation to each other in the longitudinal direction.
30 I en særlig udførelses form omfatter apparatet tillige midler til at presse eller trække kødet i retning væk fra knogledelene under dyb blankfinning.In a particular embodiment, the apparatus also includes means for pressing or pulling the meat in a direction away from the bone portions during deep blanking.
5 DK 168554 B1 I beskrivelsen til dansk patentansøgning nr. 991/90 beskrives et apparat til automatisk forskæring og blankf inning af lodret ophængte slagtekroppe. Apparatet omfatter et fikstur, en vogn forsynet med værktøjer til forskæring og blankf inning af en i fiksturet opspændt slagtekrop.5 DK 168554 B1 In the description for Danish patent application no. 991/90, an apparatus for automatic cutting and blanking of vertically suspended carcasses is described. The apparatus comprises a fixture, a trolley provided with tools for cutting and blanking a carcass clamped in the fixture.
5 Apparatet er konstrueret til automatisk at udføre blankf inningsoperationen, som den kendes fra manuel udførelse.5 The apparatus is designed to perform the blanking operation automatically as it is known from manual execution.
Fremgangsmåden og apparatet ifølge opfindelsen kan udnytte den beskrevne teknik, idet den dybe blankf inning kan udføres automatisk i apparatet ved installering af et værktøj til dyb blankfinning, som aktiveres efter 10 udførelse af almindelig blankfinning.The method and apparatus according to the invention can utilize the described technique, the deep blanking can be performed automatically in the apparatus by installing a tool for deep blanking, which is activated after 10 ordinary blanking.
Opfindelsen forklares nærmere ved følgende eksempler under henvisning til tegningen, hvor fig. la og lb viser et tværsnit gennem siden af en svineslagtekrop.The invention is further explained by the following examples with reference to the drawing, in which fig. 1a and 1b show a cross section through the side of a pig carcass.
Eksempel 1 15 På et slagteri føres svineslagtekroppene fra operatøren, der udtager indvoldene videre til en operatør, der foretager forskæring og blankfinning ved at gennemskære svær 1 og spæklag 2 midt langs slagtekroppens rygrad og ved at støde tomtappe 3 fri med et blank· finningshom på kendt vis. Tomtappe 3 og muskulatur 4 adskilles herved 20 langs linierne Bl og B2. Herefter midtflækkes slagtekroppene (linien A-A), hvorefter de kontrolleres, klassificeres og afkøles. De kolde kroppe tredeles, og der foretages nu en dyb blankfinning på midterstykkeme, idet disse passerer forbi et formfast værktøj. Under passagen presser og skærer værktøjet muskulaturen 4 fri fra oversiden af ribbenshovedeme i 25 forlængelse af sporet fra blankf inningen. Herefter er knogledele og muskulatur adskilte langs linierne Cl og C2. Nu gennemskæres ribbens-hovederne (linierne Dl og D2), hvorved rygraden 7 er skåret helt fri og kan fjernes.Example 1 15 In a slaughterhouse, the pig carcasses are passed from the operator who takes out the intestines to an operator who performs pruning and blanking by cutting away severe 1 and blubber layer 2 in the middle along the carcass's backbone and by bumping the empty leg 3 with a blank find on known View. Empty pin 3 and muscle 4 are thereby separated 20 along lines B1 and B2. Then the carcasses are centered (line A-A), after which they are checked, classified and cooled. The cold bodies are tripled and a deep blanking is now done on the center pieces as they pass by a mold-resistant tool. During the passage, the tool presses and cuts the musculature 4 free from the upper side of the rib heads for an extension of the groove from the blank. Thereafter, bone parts and musculature are separated along lines C1 and C2. Now the rib heads (the lines D1 and D2) are cut, whereby the backbone 7 is cut completely free and can be removed.
Ved denne udførelsesform af fremgangsmåden ifølge opfindelsen undgås det 30 belastende arbejde med spidsrygaf savning, idet det erstattes af to simple operationer. Desuden sker der ikke nogen væsentlig forringelse af kvaliteten af udskæringerne, og samtidig opretholdes muligheden for kontrol af rygmarvskanalen.In this embodiment of the method according to the invention, the burdensome work of tip-back sawing is avoided, being replaced by two simple operations. In addition, there is no significant deterioration in the quality of the cuts and at the same time the possibility of control of the spinal canal is maintained.
DK 168554 B1 6DK 168554 B1 6
Eksempel 2 På et slagteri føres svineslagtekroppe efter udtagning af indvoldene frem til et apparat for forskæring og blankfinning. Slagtekroppene, der er ophængt i bagbenene, anbringes her i et fiks tur og drejes om til 5 apparatets bearbejdningsstation. Den enkelte slagtkrop bringes i kontakt med justerbare værktøjer, der er monterede på en vogn, som er bevægelig i slagtekroppens længderetning. Vognen føres ned langs ryggen af slagtekroppen, hvorved svær 1 og spæklag 2 gennemskæres, ligesom tomtappene 3 blotlægges. Ved denne forskæring og blankfinning er 10 slagtekroppens muskulatur 4 nu løsnet fra tomtappene i deres fulde dybde (linierne Bl og B2), og hinderne omkring kødet er intakte.Example 2 In a slaughterhouse, pig carcasses are taken to a cutting and blanking apparatus after removal of the viscera. The carcasses suspended in the hind legs are placed here in a fit turn and turned to the machine's processing station. The individual carcass is brought into contact with adjustable tools mounted on a carriage which is movable in the longitudinal direction of the carcass. The carriage is driven down the back of the carcass, cutting through heavy 1 and blubber layer 2, as well as exposing the empty pins 3. By this cutting and blanking, the carcass 4 of the carcass is now loosened from the emptying pins to their full depth (lines B1 and B2) and the barriers around the meat are intact.
Ved hjælp at en fleksibel separationsskive, der ligeledes er monteret på vognen, afsluttes bearbejdningen i denne station med dyb blankfinning. Separationsskiven føres ned i sporet fra blankfinningen langs tomtappene 15 3 og presses yderligere ind imod slagtekroppen, hvorved skivens fleksible periferi presser kødet væk fra bendelene, idet den følger oversiden af ribbenshoveder 5 ned til det øvers te af ribbenene 6. Herved løsnes kødet yderligere fra benene (linierne Cl og C2), og kødets hinder er stort set stadigvæk intakte, da separationsskiven naturligt følger skillelinien 20 mellem knoglerne og kødets hinder, som den er blotlagt under blankfinningen.By means of a flexible separation disc, which is also mounted on the trolley, machining in this station is completed with deep blanking. The separating disc is guided into the groove from the blank along the tom pins 15 and further pressed against the carcass, whereby the flexible periphery of the disc pushes the meat away from the leg portions, following the top of the rib heads 5 down to the top of the ribs 6. This further loosens the meat from the legs. (lines C1 and C2) and the obstruction of the meat is largely still intact, since the separation disc naturally follows the dividing line 20 between the bones and the obstruction of the meat as it is exposed during the blank finding.
Slagtekroppene føres herefter til midtflækning langs linien A-A, veterinær kontrol og klassificering og videre herfra til afkøling. De kolde slagtekroppe opskæres i forender, midterstykker og skanke, og midter-25 stykkerne føres forbi en rundsav, som gennemskærer ribbenshovedeme (linierne Dl og D2).The carcasses are then transferred to the center line along line A-A, veterinary control and classification and further from here to cooling. The cold carcasses are cut into the ends, center pieces and shanks, and the middle 25 pieces are passed through a circular saw which cuts through the rib heads (lines D1 and D2).
Herved friskæres og fjernes rygraden 7 helt, hvorefter midterstykkerne, føres til videre udbening. Fremgangsmåden medfører således, at det belastende arbejde med spidsrygaf savning kan erstattes af en serie af 30 automatiserede operationer, uden at dette går væsentligt ud over udskæringernes kvalitet. Samtidig er muligheden for kontrol af rygmarvskanalen opretholdt.This removes and removes the backbone 7 completely, after which the center pieces are brought to further boning. The method thus means that the stressful work of cutting edge sawing can be replaced by a series of 30 automated operations without significantly compromising the quality of the cuts. At the same time, the possibility of control of the spinal canal has been maintained.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK205290A DK168554B1 (en) | 1990-08-28 | 1990-08-28 | Method in cutting up and boning carcasses and apparatus for use in the method |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK205290A DK168554B1 (en) | 1990-08-28 | 1990-08-28 | Method in cutting up and boning carcasses and apparatus for use in the method |
| DK205290 | 1990-08-28 |
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| DK205290D0 DK205290D0 (en) | 1990-08-28 |
| DK205290A DK205290A (en) | 1992-02-29 |
| DK168554B1 true DK168554B1 (en) | 1994-04-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997030594A1 (en) * | 1996-02-20 | 1997-08-28 | Slagteriernes Forskningsinstitut | Tool, knife, and method for automatic cutting along spinous processes in a carcass or part of a carcass |
| WO1999038384A1 (en) * | 1998-01-16 | 1999-08-05 | Ais Medical Research, Inc. | Device and method for extirpation of the neuroskeletal complex with little risk of infection at animal slaughter |
| US6126535A (en) * | 1997-08-14 | 2000-10-03 | Slagteriernes Forskingsinstitut | Apparatus, tool and method for mechanical removal of a spinal column part from a part carcass |
-
1990
- 1990-08-28 DK DK205290A patent/DK168554B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997030594A1 (en) * | 1996-02-20 | 1997-08-28 | Slagteriernes Forskningsinstitut | Tool, knife, and method for automatic cutting along spinous processes in a carcass or part of a carcass |
| US6126535A (en) * | 1997-08-14 | 2000-10-03 | Slagteriernes Forskingsinstitut | Apparatus, tool and method for mechanical removal of a spinal column part from a part carcass |
| WO1999038384A1 (en) * | 1998-01-16 | 1999-08-05 | Ais Medical Research, Inc. | Device and method for extirpation of the neuroskeletal complex with little risk of infection at animal slaughter |
Also Published As
| Publication number | Publication date |
|---|---|
| DK205290A (en) | 1992-02-29 |
| DK205290D0 (en) | 1990-08-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B1 | Patent granted (law 1993) | ||
| PBP | Patent lapsed |
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