JPH0327183B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for dividing carcasses, which is mainly used when carcasses are processed in large quantities.

The conventional method of dividing a carcass is to remove the head and toes, remove the internal organs, drain the blood, and remove the skin. After passing a piece of meat through each hind leg of the carcass, the carcass is hung from a ceiling rail. First vertically along the spine 2
Then, while visually observing the vertically divided plane, cut horizontally between the 4th and 5th thoracic vertebrae,
The prothorax, including the neck and shoulders, is separated from the thorax, and then the thorax is separated from the lumbar region by cutting horizontally between the 5th and 6th (last) lumbar vertebrae for each body. It was on. The separated carcass is further divided into two vertically in the direction in which the ribs are crossed, with the back side being the loin part and the ventral side being the rib part. As described above, each carcass is divided into three parts while the carcass is suspended, and the cutter cuts the carcass into three pieces by determining the number of thoracic vertebrae and lumbar vertebrae that appear on the longitudinally divided plane. Counting is done by hand using a knife while counting by sight or touch. Although the quality of the meat differs depending on the cut, and the size and length of the meat also differs from individual to individual, this kind of dividing process has become a standard that has naturally arisen based on many years of experience. ing. Therefore, even in large-scale workshops where dozens or hundreds of carcasses are slaughtered per day, carcass division is still done manually with visual measurements as described above. The current situation in the meat industry is that mechanization is required in order to improve processing efficiency.

The present invention has been made in order to efficiently divide carcasses and to mechanize the process by improving the conventional dividing method described above. That is, the carcass is split into two lengthwise, placed on a flat plate with the split side facing down, and cut almost perpendicularly near the point of contact between the inclination angle of the shoulder and the height of the body.
Similarly, by cutting vertically near the point of contact between the height of the torso and the angle of inclination of the crotch, one body can be efficiently divided into three parts in accordance with the conventional standard, and the method can be mechanized by eliminating manual labor. The present invention provides a method for dividing a carcass, which is one means of processing the carcass.

The present invention will be described below with reference to embodiments shown in the drawings.

Figure 1 shows a single carcass that was vertically divided into two parts along the spine in the same way as in the conventional method. (Last) Lumbar vertebrae, imaginary line a is the first cutting instruction line to separate shoulder A from torso B by cutting horizontally between 4th thoracic vertebra A and 5th thoracic vertebra B, imaginary line b is Fifth
Cut horizontally between lumbar vertebra C and 6th lumbar vertebra D to obtain trunk B.
The imaginary line c is the second cutting line that should be used to separate the body part B from the crotch part C, and the imaginary line c is the third cutting line that should be used to further vertically divide the cut body part B into two parts, the loin part Ba and the rib part Bb. be.

Next, FIG. 2 shows the shoulder A, trunk B, and crotch C of the carcass, which are separated from each other from the cutting instruction lines a and b and divided into three parts.

Figure 3 shows three parts: shoulder A, torso B, and crotch C.
When dividing, the carcass shown in FIG. 1 is placed flat on a flat plate F with the dividing surface facing down. In the same figure,
L ₁ is an angle of inclination 1 caused by the continuous downward slope of shoulder A toward body B, and passes through the point of contact P ₁ between this angle of inclination L ₁ and the height of body B. The first cutting line perpendicular to the flat plate F, L ₂ is the inclination angle caused by the crotch part C continuing to slope downward toward the body part B, and 2 is the inclination angle L ₂ and the body part B. The second line perpendicular to the flat plate F passing through the contact point P ₂ with the height of part B
This is the cutting line.

As shown above, when the carcass is placed on the flat plate F with the vertically divided surface facing down, the front and rear heights of the trunk B, shoulder A, and crotch B are formed as shown in Figure 3. Since the contact points P 1 _and P ₂ with the inclination angles L ₁ and L ₂ naturally appear, when cutting perpendicularly to the plane F of the flat plate at the contact points P ₁ and P ₂ , respectively, the carcass divided along the cutting lines 1 and 2 almost coincides with the cutting direction lines a and b shown in Fig. 1, and as shown in Fig. 2, the shoulder A and the torso B are approximately located between the fourth thoracic vertebra A and the fifth thoracic vertebra B, and the torso Section B and crotch section C can be divided laterally approximately between the fifth lumbar vertebra C and the sixth lumbar vertebra D. Note that the above cutting lines 1 and 2 are
It goes without saying that the division is not necessarily limited to the contact points P ₁ and P ₂ but can be performed almost in accordance with the standard as long as they are in the vicinity. Further, the cutting direction may be approximately perpendicular to the carcass, and may be at a slight angle.

As described above, the carcass, which has been divided vertically into two parts, is placed on a flat plate with the divided side facing down, and the contact points between the inclination angles of the shoulders and crotches and the height of the torso are thereby revealed. According to the present invention, which cuts perpendicularly to the plane of the plate in the vicinity of comes out extremely easily. In other words, if you find contact points P ₁ and P ₂ by moving closer to the flat plate surface and lowering your line of sight, and then cut perpendicular to the plate surface at or near this point, the cut will depend on the individual differences of the carcass. One piece of meat can be divided into three parts almost in a standard manner without any trouble, and it can be processed in a short time without requiring special training. Further, by capturing the contact points P ₁ and P ₂ with a television camera and using an automatic cutting machine according to the instructions, it is possible to automate the carcass division process.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing a carcass divided into two parts and its dividing positions, FIG. 2 is an explanatory diagram showing a carcass cut at the dividing positions shown in FIG. 1, and FIG. 3 is an explanatory diagram showing an example of the present invention. It is an elevational view. A...shoulder part, B...body part, Ba...loin part,
Bb... Rose area, C... Crotch, A... 4th thoracic vertebra, B... 5th thoracic vertebra, C... 5th lumbar vertebra, D... 6th lumbar vertebra, a, b, c... Cutting instruction line, F...Flat plate,
_L1 , _L2 ...Inclination angle, _P1 , _P2 ...Contact, 12...
cutting line.

Claims (1)

[Claims] 1 Place the carcass, which has been split into two lengthwise, on a flat plate with the split side facing down, and cut it almost vertically near the point of contact between the inclination angle of the shoulder and the height of the body, and also cut the carcass vertically, cutting the inclination angle of the body and crotch. A carcass dividing method characterized by cutting vertically near the point of contact with the carcass.