NL2008827C2

NL2008827C2 - Method for processing a whole poultry carcass, easily partible whole poultry carcass obtained therefrom and devices for use in said method.

Info

Publication number: NL2008827C2
Application number: NL2008827A
Authority: NL
Inventors: Marcellinus Wilhelmus Maria Kuijpers
Original assignee: Kuijpers Kip B V
Priority date: 2012-05-16
Filing date: 2012-05-16
Publication date: 2013-11-20
Also published as: BE1022023B1; DE102013209119A1

Description

METHOD FOR PROCESSING A WHOLE POULTRY CARCASS, EASILY PARTIBLE WHOLE POULTRY CARCASS OBTAINED THEREFROM AND DEVICES FOR USE IN SAID METHOD

5 FIELD OF THE INVENTION

The present invention relates to a method for processing a whole poultry carcass, in particular the whole poultry carcass of chickens, and to devices for use in said method. The invention further relates to easily partible whole poultry carcasses, especially whole chicken carcasses, obtained via said method.

10

BACKGROUND OF THE INVENTION

Meat can be broadly classified as ‘red’ or ‘white’. The meat of mammals such as cows, sheep, goats, and pigs is generally considered red, while poultry meat such as the meat of chickens and turkeys, is generally considered white. In recent years, health concerns have 15 been raised about the consumption of red meat, related to higher saturated fat and caloric content and an increase in the risk of cancer. White meat generally contains, compared to most red meats, less unhealthy saturated fat and less caloric content and is therefore subject to less health concerns. Poultry meat is also the most widely accepted type of meat source among different cultures. These aspects make poultry meat, especially the meat from 20 chickens, one of the most widely eaten meats in the world.

Nowadays, the busy private consumer in Western Europe is in need for ready-to-eat products that do not require extensive preparation before serving for dinner. This particularly applies to meat products that traditionally require quite some preparation time.

Hence, not surprisingly, supermarkets and butcheries cleverly respond to this situation 25 by offering poultry parts such as for example chicken wings, chicken legs, breast fillet, that can be easily prepared. In Western Europe, the breast fillet of the poultry is the most favorite part, followed by chicken legs and chicken wings. Whole poultry carcasses for private consumption on the other hand are less wanted and the demand for this product has been decreasing over the last couple of years.

30 Without wishing to be bound by any theory, it is believed that the decreasing demand for whole poultry carcasses for private consumption inter alia relates to the fact that the private consumer is restrained from preparing whole poultry carcasses because of the difficulty to separate a ready whole poultry carcass that has been served on the table into consumable parts. It is a well known problem that cutting through the bones of the carcass 2 requires forcefully pressing with a sharp knife, which may easily result in dangerous situations or even in the private consumers inadvertently cutting themselves.

It is further believed that the private consumer does not like the meat leftovers that remain on the less common edible parts of the poultry carcass after separating off for example 5 the breast fillet and the legs.

As is commonly known, there is however a demand for whole poultry carcasses for private consumption, such as whole chicken or turkey carcasses, at particular occasions during the year, typically occasions that are associated with sociability and relaxation. Traditionally, whole poultry is for example served at Christmas dinner or at celebrations.

10 Hence, it is further believed that the demand for whole poultry carcasses for private consumption at other than special occasions may increase when serving for dinner does not require extensive preparation.

It is therefore an object of the invention to provide a method for processing and preparing whole poultry carcasses for consumption that eliminates the abovementioned 15 drawbacks. In particular, it is an object of the invention to provide a method for preparing easily partible whole poultry carcasses without modifying the external appearance of the whole poultry carcass.

SUMMARY OF THE INVENTION

20 The inventors have found that processing whole poultry carcasses by incising and/or cutting through one or more bones and/or dislocating bone joints results in easily partible poultry carcasses for consumption without modifying the external appearance of the whole poultry carcass.

The easily partible poultry carcasses, especially after baking, roasting, grilling and the 25 like, can be easily divided into poultry parts using ordinary table cutlery by merely cutting skin or skin and meat. The inventors further unexpectedly found that roasting, grilling, frying or baking, of the easily partible poultry carcasses with the breast fillet pointing downwards results in a ready breast fillet that maintains its juiciness.

The inventors further developed a device comprising a pair of scissors and a means to 30 open and close the pair of scissors that can advantageously be used in the processing of whole poultry carcasses according to the invention.

3

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 schematically depicts a device comprising a pair of scissors and a means for opening and closing it, for use in cutting through the sternum along both lateral sides of the carina from within the abdominal cavity via the opening in the neck-line. The numbers refer 5 to (1) a first elongate blade, (2) a second elongate blade, (3 a) and (3b) first blade parts having a cutting edge, (5) distance between first blade parts (3a) and (3b), (6) hinge pin, (7) horizontal flat plate, (8) spring, (9) cam, (10) camshaft, (12a) and (12b) rods, (13) frame, (14) protrusion.

Figure 2 schematically depicts a device comprising a pair of scissors and a means for 10 opening and closing it, for use in cutting through the pelvis from within the abdominal cavity via the back opening. The numbers refer to (1) a first elongate blade, (2) a second elongate blade, (3a) and (3b) first blade parts having a cutting edge, (4a) and (4b) second blade parts having a cutting edge, (5) distance between first blade parts (3a) and (3b), (6) hinge pin, (7) horizontal flat plate, (8) spring, (9) cam, (10) camshaft, (12a) and (12b) rods, (13) frame, (14) 15 protrusion.

Figure 3 schematically depicts a device comprising a pair of scissors and a means for opening and closing it, for use in cutting through the pelvis from within the abdominal cavity via the back opening. The numbers refer to (1) a first elongate blade, (2) a second elongate blade, (3a) and (3b) first blade parts having a cutting edge, the outer ends (11a) and (lib) of 20 the first blade parts curving outwardly, (5) distance between first blade parts (3a) and (3b), (6) hinge pin, (7) horizontal flat plate, (8) spring, (9) cam, (10) camshaft;, (12a) and (12b) rods, (13) frame, (14) protrusion.

Figure 4 schematically depicts the skeleton of a chicken, which is considered to be a representative example of poultry skeletons. The numbers refer to (20) humerus, (21) 25 sternum, (22) carina, (23) acetabulum, (24) femur, (25) glenoid cavity, (26) pelvis, (27) scapula, and (28) synsacrum.

Figure 5 schematically depicts the pelvis or pelvic bones of a chicken, which is considered to be a representative example of poultry pelvis. The numbers refer to (30) pubis, (28) synsacrum, (31) ilium, and (32) ischium.

DETAILED DESCRIPTION OF THE INVENTION

A first aspect of the invention relates to a method to process a whole poultry carcass, said method comprising one or more steps chosen from: 30 4 a) cutting through the sternum along the lateral side of the carina from within the abdominal cavity via the opening in the neck-line; b) cutting through the pelvis from within the abdominal cavity via the back opening; c) loosening the femurs from the pelvis without separating the legs from the carcass by 5 incising both hip joints or by dislocating the heads of the femurs from the acetabular d) loosening the humeri from the shoulder bones without separating the wings from the carcass by incising both shoulder joints or by dislocating the heads of the humeri from the glenoid cavities.

10 The term ‘poultry’ as used herein refers to a category of domesticated birds kept by humans for the purpose of killing them for their meat. These most typically are members of the superorder Galloanserae, especially the order Galliformes (e.g. chickens, pheasants and turkeys) and the order Anseriformes, (e.g. domestic ducks and domestic geese). Poultry in the context of the present invention also includes other birds which are killed for their meat, such 15 as pigeons or doves.

In a preferred embodiment the poultry to be used in the method of the present invention is chosen from the groups consisting of members of the order of Galliformes and the members of the order of Anseriformes.

In a more preferred embodiment the poultry is chosen from the group consisting of 20 members of the family of Phasianidae and members of the family of Anatidae. The family of Phasianidae is a family of birds which includes pheasants, partridges, turkeys and chickens. The family of Anatidae is the family of birds that includes ducks and geese.

In an even more preferred embodiment the poultry is chosen from the group consisting of ducks, turkeys and chickens, most preferably the poultry consists of chickens.

25 The term ‘sternum ’ as used herein refers to the breastbone of the poultry. A bird’s sternum has an extension which runs axially along the midline of the bone and extends outward, perpendicular to the plane of the ribs. This extension is called ‘carina ’, ‘keel’ or ‘christa sternV in bird anatomy. The term ‘carina’ as used herein refers to this extension of the breastbone of poultry.

30 The term ‘abdominal cavity’ generally refers to the cavity that holds the intestines or bowels of living poultry. Since the invention relates to a method to process a whole poultry carcass, the abdominal cavity as used herein refers to a hollow cavity, i.e. the cavity from which the bowels or intestines have been removed.

5

After slaughtering the poultry, the abdominal cavity is accessible via the opening in the neck-line and via the back opening. The opening in the neck-line is the opening that remains after removing the head, and optionally the crop, of the poultry from the body. The opening in the back is the aperture which remains on the site of the cloaca after removing the 5 intestines from the poultry. After removing the head, and optionally the crop, as well as the intestines, the abdominal cavity is directly accessible via the opening in the neck-line.

The term ‘whole poultry carcass’ does not refer to the intact dead poultry but, as is understood by those skilled in the art, to slaughtered poultry instead. The person skilled in the art will readily understand that the method according to the present invention can also be 10 applied when only the intestines and head have been removed, i.e. the poultry has been eviscerated, as long as the abdominal cavity is accessible via the neck-line and/or the back opening. Thus, for example, embodiments wherein ‘whole poultry carcass’ refers to the poultry carcass from which the head has been removed and the carcass has been eviscerated are envisaged as well as embodiments wherein the head, crop and feathers have been removed 15 and the carcass has been eviscerated.

More preferably ‘whole poultry carcass’ refers to the poultry carcass from which the feathers, head, crop, and the feet at the tarsal joints have been removed and the carcass has been eviscerated, but which is intact for the rest.

The term ‘femurs’, plural of femur’, as used herein refers to the thigh bones that 20 extend from the knee to the hip of the poultry. The head of the femur at the side of the hip articulates with the acetabulum.

The term ‘acetabula ’, plural of ‘acetabulum ’, refers to the concave surfaces of the pelvis where the heads of the femurs meet with the pelvis forming the hip joints. In birds, the acetabula are deep sockets.

25 The term ‘pelvis’ in the context of the present invention encompasses the ‘pelvic bones’ in the 'pelvic girdle’ and consists of a partly fused ilium, ischium, and pubis. The ilium is joined to the synsacrum of the vertebral column of the poultry. The ‘synsacrum ’ refers to the solidly fused series of vertebrae that is positioned between the right-hand ilium, ischium, and pubis and the left-hand ilium, ischium and pubis of the pelvis and extends in the direction 30 of the tail bones to the neck

In a preferred embodiment of the invention, a method is provided as described in any of the foregoing wherein two steps chosen from steps (a), (b), (c) and (d) are performed.

In a more preferred embodiment, a method is provided as described in any of the foregoing wherein three steps chosen from steps (a), (b), (c) and (d) are performed.

6

In a most preferred embodiment a method is provided wherein all steps (a), (b), (c) and (d) are performed. The order in which the two or more of steps (a), (b), (c) and (d) are performed is not of any particular relevance to the invention. Hence, embodiments comprising all possible order permutations of steps (a), (b), (c) and (d) are envisaged.

5 In a preferred embodiment of the invention, a method according to any of the foregoing is provided wherein in step (a) the sternum is cut through along both lateral sides of the carina. Typically, the cut or cuts through the sternum in step (a) is made on a distance between 0.1 cm en 2 cm from the carina, more preferably between 0.2 cm en 0.5 cm from the carina.

10 In another preferred embodiment, a method according to any of the foregoing is provided wherein in step (b) the pelvis is cut through along one lateral side of the synsacrum.

In still another preferred embodiment, a method according to any of the foregoing is provided wherein in step (b) the pelvis is cut through the synsacrum.

In an even more preferred embodiment, the pelvis is cut through along both lateral 15 sides of the synsacrum. Typically, the cut or cuts through the pelvis is made in the ischium on a distance between 0.1 cm and 3 cm from the synsacrum, more preferably between 0.2 cm and 1 cm from the synsacrum

This cutting through of steps (a) and (b) can suitably be performed with a cutting tool comprising at least one elongated blade having a cutting edge. Non-limiting examples are 20 knives, choppers, cleaver scissors, saws an the like, preferably knives or scissors.

The verb ‘to dislocate’ as used herein is considered to be identical to ‘to luxate’, and refers to the partial or complete dislocation of a bone joint.

As explained herein before, step (c) consists of loosening the femurs from the pelvis without separating the legs from the carcass by incising both hip joints or by dislocating the 25 heads of the femurs from the acetabula.

In an embodiment of the invention, the heads of the femurs are completely dislocated from the acetabula. This dislocation can suitably be performed using a device or using bare hands. Since the dislocation of the hip joint does not require incising the legs, the meat and skin of the leg remain intact and the external appearance of the whole poultry is unmodified.

30 In another embodiment, the loosening of the femurs from the pelvis without separating the legs from the carcass is performed by incising both hip joints. This incising can suitably be performed with a cutting tool comprising an elongated blade having a cutting edge and/or a sharp and pointy tip. Non-limiting examples are knives, choppers, cleavers, scissors, saws and the like, preferably knives or scissors. The loosening of the femurs from the pelvic bones is 7 performed without separating the legs from the carcass. This is preferably performed by making a small incision though the skin at the hip joint, pushing the elongated blade of the cutting tool between the head of the femur and the acetabulum and dislocating the hip joint by applying force to the blade.

5 The term ‘humeri ’, plural of ‘humerus ’, refers in the context of the present invention to the upper wing bones. The heads of the humeri articulate with the glenoid cavities of the shoulder bones which are also called scapulae. The term ‘glenoid cavities’, refers to the concavities of the scapulae that receive the heads of the humeri to form the shoulder joints.

As explained herein before, step (d) consists of loosening the humeri from the 10 shoulder bones without separating the wings from the carcass by incising both shoulder joints or by dislocating the heads of the humeri from the glenoid cavities.

In an embodiment of the invention, the heads of the humeri are completely dislocated from the glenoid cavities. This dislocation can suitably be performed using a device or using bare hands. Since the dislocation of the shoulder joint does not require incising the wings, the 15 meat and skin of the wing remain intact and the external appearance of the whole poultry is unmodified.

In another embodiment, the loosening of the humeri from the shoulder bones without separating the wings from the carcass is performed by incising both shoulder joints. This incising can suitably be performed with a cutting tool comprising an elongated blade having a 20 cutting edge and/or a sharp and pointy tip. Non-limiting examples are knives, choppers, cleavers, scissors, saws and the like, preferably knives or scissors. The loosening of the humeri from the shoulder bones is performed without separating the wings from the carcass. This is preferably performed by making a small incision though the skin at the shoulder joint, pushing the elongated blade of the cutting tool between the humerus and the glenoid cavity 25 and dislocating the shoulder joint by applying force to the blade.

It is understood that the form of the elongated blade having a cutting edge and/or a sharp and pointy tip determines the size of the incision in steps (c) and (d). The skilled person is fully aware of the cutting tools available in the field and knows which type of device, form and size can be used to obtain an incision such that the external appearance of the whole 30 poultry carcass remains essentially unmodified.

Loosening the femurs from the pelvis in the context of the present invention does not imply fully separating the legs from the carcass. The loosening however results in legs that are easily movable relative to the body of the whole poultry carcass, which is unattractive to the private consumer and, moreover, inconvenient during further preparation. Hence its is 8 preferred to stabilize the legs following step (c). In a preferred embodiment a method according to any of the foregoing is provided, wherein the one or more steps chosen from (a), (b), (c) and (d) are followed by binding together of both legs, preferably using an elastic rope.

In an embodiment of the present invention, a method according to any of the foregoing 5 is provided wherein said method further comprises preparation of the whole poultry carcass, said further preparation being chosen from roasting, grilling, frying and baking the poultry. It is understood that this further preparation is performed following the one ore more steps chosen from (a), (b), (c) and (d).

Traditionally, whole poultry carcasses are prepared in an oven or grill by rotating the 10 carcass, by turning it over during preparation or simply by positioning it in an oven with the sternum pointing upwards. It is believed that such preparation causes the broth or meat juice to be removed from the breast fillet which results in a breast fillet which is relatively dry. The inventors have found that this disadvantage can be overcome when the further preparation of the whole poultry carcass, processed according to the method of the invention, by roasting, 15 grilling, frying or baking, is performed with the breast fillet pointing downwards. Hence, in a preferred embodiment, said further preparation chosen from roasting, grilling, frying and baking is performed with the sternum pointing downwards.

Another aspect of the invention relates to a whole poultry carcass obtainable via the method as described in any of the foregoing. As is explained in the foregoing, the whole 20 poultry carcasses thus obtained have an external appearance that is similar to that of a whole poultry carcass that has not been processed according to the method of the invention. This holds for the fresh whole poultry carcass as well as for the whole poultry carcass that is prepared and is ready for consumption. The whole poultry carcasses obtained via the method according to any of the foregoing are easily partible, i.e. there is no need to cut bones, when 25 serving the ready poultry.

Yet another aspect of the invention relates to a device for cutting a whole poultry carcass comprising a pair of scissors and a means for opening and means for closing the pair of scissors. The pair of scissors comprises a first elongate blade (1) and a second elongate blade (2), the first and second elongate blades being movably connected to each other via a 30 hinge pin (6) so that the first and second elongate blades face each other oppositely, said first elongate blade (1) being provided at a first end with a cutting edge (3) and a protrusion (14) that prevents complete closing of the pair of scissors, and the second elongate blade (2) at a first end with a horizontal plate (7). The device is provided with a means for opening the pair of scissors. This means may comprise a spring (8) provided between the second ends of the 9 first and second elongated blades (1) and (2). The device is also provided with a means for closing the pair of scissors. This means may comprise a cam (9) and a camshaft (10), wherein upon rotation of the camshaft (10) the cam once per rotation pushes against the second end of the first elongate blade (1), thereby compressing the spring (8) and closing the gap between 5 the cutting edge (3) and the horizontal plate (7). The pair of scissors, the means for opening the scissor, and the means for closing the scissor are preferably mounted on a frame (13) via the camshaft (10) and two rods (12a) and (12b) that are connected to the second elongate blade (2).

In a preferred embodiment of the invention, the first elongate blade (1) is connected at 10 the first end to the first end of two first blade parts (3a) and (3b) both having a cutting edge, said cutting edge pointing towards the horizontal plate, said first blade parts (3a) and (3b) being substantially parallel to each other and being a distance (5) apart. A device according to this embodiment is schematically depicted in Figure 1.

In a preferred embodiment of the invention, a method according to any of the 15 foregoing is provided wherein the device as defined above is used in step (a), i.e. in the cutting through of the sternum along one or both lateral sides of the carina. It is understood by those skilled in the art that the whole poultry carcass in step (a) is to be positioned on the horizontal plate (7) with the sternum pointing downwards, such that the single elongate blade (1) provided at a first end with a cutting edge (3) or both first blade parts (3a) and (3b) enter 20 the abdominal cavity of the whole poultry carcass via the opening in the neck-line. When two first blade parts (3a) and (3b) are present, the distance (5) is chosen such that both first blade parts (3a) and (3b) can be positioned on both lateral sides of the carina. The distance (5) in step (a) typically is between 0.4 and 1 cm. The person skilled in the art understands that the pair of scissors is not capable of closing completely, since it is used to cut through the 25 sternum and not through the breast fillet. The person skilled in the art understands that the pair of scissors used in step (a) can not completely close because of protrusion (14). The minimum distance between cutting edges (3a) and (3b) [or (3)] on the one hand and the horizontal plate (7) on the other hand is chosen such that the sternum is cut through and not the skin and the breast fillet. For step (a), this minimun distance is typically between 0.1 and 30 1.0 cm, more preferably between 0.3 and 0.5 cm.

In another embodiment of the invention, a device according to the foregoing is provided wherein the pair of scissors has a first elongate blade (1) that is connected at a first end with two first blade parts (3a) and (3b) having a cutting edge pointing towards the horizontal plate (7), said first blade parts (3a) and (3b) being substantially parallel to each 10 other and being a distance (5) apart, wherein said first two blade parts (3a) and (3b) are each provided with a second blade part, (4a) and (4b), having a cutting edge pointing towards the horizontal plate (7) and being positioned perpendicularly to the first blade parts, said second blade parts (4a) and (4b) pointing away from each other. A device according to this 5 embodiment is schematically depicted in Figure 2.

In a preferred embodiment of the invention, a method according to any of the foregoing is provided wherein the device as defined above is used in step (b), i.e. in the cutting through the pelvis from within the abdominal cavity via the back opening. It is understood by those skilled in the art that in step (b) the whole poultry carcass is to be 10 positioned on the horizontal plate (7) with the sternum pointing upwards and the second blade parts (4a) and (4b) are to be positioned on the ischium, along both lateral sides of the synsacrum, and not on the ilium. The positioning of the blade parts (4a) and (4b) on the ischium is to be performed in such a way that the amount of meat of the thigh that remains on the back side after cutting through the pelvis is minimized. The distance (5) in step (b) 15 typically is between 2 and 6 cm.

In another preferred embodiment of the invention, a device is provided according to the foregoing wherein the first elongate blade (1) is connected at the first end to the first end of two first blade parts (3 a) and (3b) having a cutting edge, said cutting edge pointing towards the horizontal plate (7), said first blade parts (3a) and (3b) being substantially parallel to each 20 other and being at the first end a distance (5) apart, said first blade parts (3a) and (3b) curving outwardly at the other end (11a) and (lib). A device according to this embodiment is schematically depicted in Figure 3.

In a preferred embodiment of the invention, a method according to any of the foregoing is provided wherein the device as defined above is used in step (b), i.e. in the 25 cutting through the pelvis from within the abdominal cavity via the back opening. The curved ends (11a) and (lib) of the first blade parts (3a) and (3b) make it easier to insert the pair of scissors into the abdominal cavity via the back opening.

The person skilled in the art understands that the pair of scissors used in step (b) can not completely close because of protrusion (14). The minimum distance between cutting 30 edges (3a) and (3b) on the one hand and the horizontal plate (7) on the other hand is is chosen such that the pelvis is cut through and not the skin and meat at the back. For step (b), this minimun distance is typically between 0.1 and 1.0 cm, more preferably between 0.3 and 0.5 cm.

11

The following examples are meant to further illustrate the invention and some of its preferred embodiments without intending to limit its scope. Further examples and embodiments are easily derived from the description, optionally combined with general technical knowledge.

5

EXAMPLES

Example 1; processing of a whole chicken carcass 10 A whole chicken carcass is put with on a plate with the sternum pointing downwards.

The carcass is prodded with a fork to stabilize it during cutting. The sternum is cut through along both lateral sides of the carina with a sharp kitchen knife from within the abdominal cavity via the opening in the neck-line.

Subsequently, the whole chicken carcass is turned such that the sternum is pointing 15 upwards. The pelvis is cut through with the kitchen knife along both lateral sides of the synsacrum from within the abdominal cavity via the back opening of the chicken carcass.

The femurs are loosened from the pelvis without separating the legs from the carcass by incising both hip joints and the humeri are loosened from the shoulder bones without separating the wings from the carcass by incising both shoulder joints. This is performed with 20 said kitchen knife. Finally, the outer ends of the legs are bound together with an elastic rope. Now, the processed whole chicken carcass is ready to be prepared in an oven. The processed whole poultry carcass has an external appearance that is hardly distinguishable from the unprocessed whole poultry carcass.

25 Example 2; preparation of processed whole chicken carcass for consumption

The whole poultry carcass processed according to example 1 is prepared in an oven with the sternum pointing downwards. The ready whole poultry carcass is removed from the oven and put onto a plate with the sternum pointing upwards. The elastic rope is removed from the legs. The chicken wings and chicken legs are subsequently removed from the ready 30 carcass using ordinary table cutlery, i.e. a table knife and fork. Only minor force is needed to separate them from the body since the wings and legs are only connected to the body with the skin and meat. The chicken wings and legs are ready for consumption. Subsequently, the body is cut into halves starting at the breast, from the opening in the neck-line to the back opening, and ending at the back part, again using ordinary table cutlery, i.e. a table knife and 12 fork. Only minor force is needed to cut the breast and the back part since the sternum and the pelvis were cut through at two different positions before preparation in the oven. After cutting the body into halves, the breast fillet can be removed and is ready for consumption. The pelvic bones and tail bones can be removed from the body with minor force since the pelvis was 5 loosened from the skeleton at two different positions before preparation in the oven. The pelvic bones, tail bones and remaining bones of the back part can be removed with only minor waste of meat.

Claims

A method of processing a whole carcass of poultry, the method comprising: (a) cutting the sternum along the lateral side of the carina from the abdominal cavity through the opening in the neck hole; (b) cutting the pelvis from the abdominal cavity through the opening at the rear; and optionally one or more steps selected from: (c) releasing the femurs from the pelvis without separating the legs from the carcass by incising both hip joints or dislocating the heads of the femurs and the acetabulum; (d) releasing the humeri from the shoulder bones without separating the wings from the carcass by cutting in both shoulder joints or dislocating the heads of the humeri and the cavitates glenoidalis.

The method of claim 1, wherein the pelvis cutting is performed along both lateral sides of the synsacrum.

The method of claim 1, wherein the cutting of the sternum is performed on both lateral sides of the carina. 20

Method according to claims 1-3, wherein the cutting and / or incising is carried out with a device selected from the group consisting of knives and scissors.

The method of claim 1, wherein the poultry is selected from the group consisting of members of the order of Galliformes and the order of Anseriformes.

The method of claim 5, wherein the poultry is selected from the group consisting of members of the Phasianidae family and the Anatidae family.

Method according to claim 6, wherein the poultry is selected from the group consisting of ducks, turkeys and chickens, preferably chickens.

A method according to any one of the preceding claims, wherein steps (a) and (b), and optionally one or more steps selected from (c) and (d), are followed by joining the two legs together.

A method according to any one of the preceding claims, wherein steps (a) and (b), and optionally one or more steps selected from (c) and (d), are followed by preparing the entire carcass of a chicken via a method selected from the group consisting of roasting, grilling, roasting and baking, wherein the sternum is preferably directed downwards. 10

A method according to any one of the preceding claims, wherein in addition to steps (a) and (b) a third step selected from steps (c) and (d) is carried out.

11. Whole carcass of poultry, obtainable via the method according to one of the preceding claims.

12. Device for cutting a whole carcass of poultry, which device comprises scissors, means for opening and means for closing said scissors, wherein said scissors a first elongated blade (1) and a second elongated blade (2), wherein the first and the second elongated blade are movably connected relative to each other via a hinge pin (6) so that the first and second elongated blades face each other, wherein said first elongated blade (1) is connected to a first side is provided with a sharp edge (3) and a protrusion (14) which prevents the scissors from closing completely, in which the second elongated blade (2) is provided on a first side with a horizontal plate (7), wherein said means for opening the scissors comprises a spring (8) arranged between the second ends of the first and second elongated blades (1) and (2), said means for closing the scissors being a cam (9) and a cam s (10), wherein said scissors and the means for opening the scissors and the means for closing the scissors are connected to a frame (13) via the camshaft (10) and two bars (12a) and (12b) which are connected to the second elongated blade (2).

Device according to claim 12, characterized in that the first elongated blade (1) of the scissors is connected at a first end to the first end of two blade parts (3a) and (3b) which both have a sharp edge, which sharp edge points in the direction of the horizontal plate (7), wherein said first blade parts (3a) and (3b) run substantially parallel and are spaced apart (5).

Device as claimed in claim 13, characterized in that said first two leaf parts are each provided with a second leaf part, (4a) and (4b), which have a sharp edge which points towards the horizontal plate and which is perpendicular to the first leaf parts are positioned, said second blade portions rejecting each other. 10

Device according to claim 13, characterized in that the two first blade parts (3a) and (3b) bend away from each other at the ends (11a) and (11b).

16. A method according to claim 1, wherein the cutting of the sternum is performed with a device according to claim 12.

The method of claim 3, wherein the cutting of the sternum is performed with a device according to claim 13.

A method according to claim 2, wherein cutting the pelvis in the abdominal cavity is performed via the opening in the rear with a device according to claim 14. A method according to claim 2, wherein the cutting of the pelvis in the abdominal cavity is performed via the opening in the rear with a device according to claim 15. 25