GB1179418A - Improvements in or relating to Meat Processing - Google Patents

Abstract

1,179,418. Removing fat from meat. W. E. JOHNSON. 28 Nov., 1967 [9 Sept., 1966], No. 40411/66. Heading A2U. A method of removing fat from deformable meat, e.g. in the processing of pork to bacon slices having peripheral fat of constant width, comprises deforming the meat such that the fat/muscle boundary is of substantially regular configuration (e.g. planar) and in a known position, and then removing fat external to a surface having a predetermined relationship relative to the fat/muscle boundary. The method may be carried out by placing the meat on a deformable sheet of neoprene above which is arranged a plurality of probes which can sense the fat/muscle boundary of the meat by the difference in the electrical conductivities of the fat and muscle, each probe being operatively associated with a deforming means, e.g. a pneumatically, hydraulically or mechanically operated ram, positioned below the sheet. The probes are then moved into the meat until one probe detects the fat/muscle boundary. Each of the rams not associated with that probe are operated to act on the sheet and meat till the fat/muscle boundary contacts the associated probe. The boundary is then in contact with the all the probes and is in a known position. The desired fat is then sliced off. The meat may be placed with the fat or muscle upwards. The probes may be stationary and below the meat. The deforming means may be above and/or below the meat. The sheet may be omitted, the deforming means also supporting the meat. The deforming means may operate by suction.