GB1065704A - Method of treating hog carcasses - Google Patents

Abstract

1,065,704. Skinning and dressing hog carcasses. WOLVERINE WORLD WIDE Inc. March 3, 1966, No. 9424/66. Heading A2U. In removing the whole, double-side skin from a hog carcass, e.g. a decapitated carcass, the carcass is slit longitudinally along the belly and then eviscerated, and the backbone 12, Fig. 2, is split longitudinally substantially into two separate halves, as by a pneumatic chisel 14 or circular saw, which may cut a notch 16<SP>1</SP> into the layer 16 of meat and fatty tissue, but not into the attached skin 18. The two hams, two front legs with their shoulders, and the rib-cage and loin portions 10e and and 10f are cut away, as by a curved knife blade 20. operated manually by handles 20a and 20b, and the two halves of the backbone are removed, leaving a double layer comprising the layer 16 attached to the skin 18. The double layer is placed with the skin in contact with a supporting surface, e.g. the cylindical outer surface 24<SP>1</SP> of a rotatable drum 24, Fig. 3, and clamped along one belly edge of the skin, as by a clamping device 24b located in a longitudinal slot 24a in the drum, and pressed against the supporting surface, as by rollers 44 urged by leaf springs 46, and drawn past a skinning knife 26 when the drum is rotated, so that the knife removes the layer 16 from the skin 18. The knife may be moved momentarily, slightly further away from the supporting surface, when detaching the layer 16 in the region of the notch 16<SP>1</SP>.