WO1999048375A1 - Troussage de volailles - Google Patents

Troussage de volailles Download PDF

Info

Publication number
WO1999048375A1
WO1999048375A1 PCT/GB1999/000932 GB9900932W WO9948375A1 WO 1999048375 A1 WO1999048375 A1 WO 1999048375A1 GB 9900932 W GB9900932 W GB 9900932W WO 9948375 A1 WO9948375 A1 WO 9948375A1
Authority
WO
WIPO (PCT)
Prior art keywords
truss
bird
hocks
legs
breast
Prior art date
Application number
PCT/GB1999/000932
Other languages
English (en)
Inventor
Rex Bunn
Alec Forrest
Warren Lloyd
Original Assignee
Devro-Teepak Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Devro-Teepak Limited filed Critical Devro-Teepak Limited
Priority to AU30457/99A priority Critical patent/AU759708B2/en
Priority to GB0023033A priority patent/GB2351222B/en
Priority to CA002325981A priority patent/CA2325981A1/fr
Publication of WO1999048375A1 publication Critical patent/WO1999048375A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0038—Trussing poultry

Definitions

  • the present invention relates to a food-product truss, particularly though not exclusively, for binding the legs of a bird together.
  • trussing is performed manually using an elastic band or twine to truss the legs to the tail.
  • the process is labourious, time-consuming (because only about 2 or 3 birds can be trussed per minute) and leaves operators vulnerable to repetitive strain injury.
  • a further disadvantage is that materials traditionally used for trussing such as twine and rubber are inedible. Food regulations may also require the product to be additionally labelled to warn consumers of the presence non-edible materials.
  • a truss for binding the legs of a bird together the truss being formed of an edible material and applied above the hocks of the bird such that the hocks are crossed and the legs are held together against the breast of the bird with the hocks in proximal but spaced relation to the tail of the bird.
  • the truss is preferably formed from an edible composite material comprising one or more of the following materials: collagen, cellulose and alginate.
  • the truss is formed of a material which is chicken-skin coloured.
  • the truss is formed of flattened collagen (sausage) casing which is slit to form films or ribbons, and which may thereafter be twisted.
  • the slit casing may simply be folded or plaited to provide a multiple-layer film or ribbon, typically two layers or four layers.
  • films or ribbons may also be made by folding collagen or similar flat sheets (as distinct from slit tubular casings) .
  • the truss may be formed from a film or ribbon comprising 5 parts collagen, 2 parts glycerol, 2 parts water and 1 part cellulose. Conveniently such a film or ribbon is preferably twisted to provide between 75 and 110 twists per metre.
  • the truss may be formed from a film or ribbon comprising 3 parts collagen, 2 parts glycerol, 2 parts water and 1 part cellulose and which is preferably twisted to provide between 15 and 50 twists per metre.
  • the truss is maintained in position and in close contact throughout its length with the moist surface of the bird. This prevents the truss from becoming dry and/or brittle during cooking.
  • a basting oil or lubricant e.g., sunflower oil
  • the truss is formed of a material which, on cooking, becomes crisp, turns a golden colour and absorbs the full flavour of the cooked bird.
  • the truss may be applied as a single loop but is preferably applied as a double loop.
  • the truss is knotted as an overhand knot positioned between the hocks of the bird.
  • the truss of the present invention provides the bird with a symmetrical appearance, making the bird attractive to customers at the point of sale.
  • the legs of the bird are held securely together by applying the truss above the hocks .
  • the truss also gives the bird a more natural conformation as is seen in a chef's presentation and ensures that the legs are held in a position close to the keel of the bird. This minimises the risk of "tenting " i.e. the unsightly appearance of taut skin between the breast and thigh, leading to skin splitting.
  • the chef ' s presentation the bird presents in a natural supine posture, with wings tucked in the usual way.
  • legs or body There is no significant asymmetry in the legs or body, as is commonly seen with the use of elastic or side-insertion (stab and tuck) trussing. In the latter case, legs are frequently skewed or splayed, leading to asymmetry in the body and a more variable, inferior merchandising appearance. In the latter case also, where the elastic is passed around the body, (and often the wings and legs as well) the bird is invariably contorted and foreshortened, with consequent loss of natural conformation and consistency in presentation.
  • the breast of the bird By positioning the legs close to the breast of the bird, the breast of the bird is provided with a plump and high appearance. The close proximity of the legs to the breast also ensures that the breast meat remains moist after cooking. These advantages are achieved without including the tail in the truss.
  • a method of trussing the legs of a bird together to form a food product comprising the steps of : positioning the legs of the bird close against the breast of the bird, arranging the hocks of the bird in a crossed configuration, applying a truss formed of an edible material above the hocks of the bird such that the hocks are held together against the breast of the bird and in proximal but spaced relation to the tail of the bird.
  • the method further comprises the step of tying the truss with an overhand knot positioned between the hocks of the bird.
  • the birds may be pumped and/or cartonised.
  • cartonisation it is advantageous to ensure that rigor mortis is achieved with the legs of the birds against the breast.
  • the birds are preferably arranged with their legs downwards, with adjacent birds supporting each other during transit.
  • the method of the present invention may be used to truss the legs of a bird tightly together, allowing the bird to be loaded into an oven or combi-steamer by automatic means.
  • the birds may be positioned in an oven by an epigastric vent without fear of the truss becoming detached from the bird.
  • Figure 1 is a perspective view of a food-product truss in accordance with a preferred embodiment of the present invention
  • Figure 2 is an enlarged view taken from a different angle of the region labelled A of Figure 1;
  • Figure 3 is a perspective view of an operator applying the truss of Figure 1 by a semi-automatic device.
  • Figure 4 is a view of a detail of the Figure 3 device.
  • the truss 10 is applied as a single or double loop around a region above the hocks 12 and is secured by an overhand knot 16.
  • the truss 10 is maintained throughout its length in close contact with the moist surface of the chicken 14. This prevents the truss 10 from becoming dry and brittle during cooking .
  • the hocks 12 are positioned in a crossed configuration, and are centrally located a small distance above the tail 18 of the bird.
  • the upper legs 20 of the chicken 14 are held firmly against the chicken's breast 22, providing the breast 22 with a high and plump appearance.
  • the close contact between the legs 20 and breast 22 of the chicken 14 also prevents the chicken meat from drying-out during cooking.
  • the chicken 14 has a symmetrical appearance, making the bird 14 more attractive to customers at the point of sale.
  • FIG. 3 of the drawings depicts an operator applying the truss of Figure 1 to a chicken 14 using a trussing machine 100 which enables about 10 to 15 birds per minute to be processed.
  • the trussing machine 100 comprises a tying deck 110 and a tying or binding head 111 access to which is guarded by guard 113 having an orifice 112 which is adapted to receive the lower leg portions or hocks of a chicken.
  • a truss is applied automatically as a double loop around a region above the hocks and secured by an overhand knot (not shown) .
  • a chicken 14 is positioned on the tying deck 110 with the upper legs held closely to the breast and one hock of the chicken crossed beneath the other.
  • the chicken 14 is removed from the orifice 112 and pumped and cartonised, as required.
  • the birds are preferably cartonised such that the legs are maintained in close proximity to the breast and are then set by rigor.
  • a guide 116 shown in Figure 4 is secured to the deck 110 and functions as a stop to limit penetration of the bird into the machine 100 and at the same time holds the crossed hocks in the crossed position whilst the single or double truss loop(s) is applied by the binding head 111.
  • the guide 116 is formed of a main member 117 which is secured at its base 117A by bolts 118 to the deck 110. The exact position of member 117 relative to the orifice 112 is adjustable by the provision of slotted holes in the member 117.
  • the member 117 is plate-like standing on edge and on either side elongate members 120A and 120B are located being secured by transverse bolts 121, 122.
  • Bolts 121, 122 pass through slotted holes in member 117 enabling members 120A, 120B to be set at an angle to the base 117A of member 117.
  • Each member 120A, 120B in turn carries a respective stop element 123A, 123B which is of L-shaped cross-section and which is adjustable towards and away from the orifice 112.
  • the guide 116 is arranged to receive the crossed hocks such that one hock end lies on either side of member 117 and below members 12OA, 12OB and in abutment with elements 123A, 123B.
  • the guide 116 is adjustable to accommodate birds of different sizes but it will be understood that normally only one size at a time is trussed.
  • Example 1 Certain characteristics of the truss will now be described in further detail with reference to the following examples .
  • Example 1 Certain characteristics of the truss will now be described in further detail with reference to the following examples .
  • Example 2 Twenty of the birds of Example 1 were lifted by their legs and loaded into an oven for roasting.
  • the trusses were resistant to damage: all the trusses remained intact during handling.
  • the birds were placed in the oven for a 60 minute cook cycle. A core temperature of above 86 °C was achieved.
  • Example 2 The appearance of the birds of Example 2 were graded using a method based on a scale of 1 to 3. Grade 1 chickens were found to be most attractive to consumers, and Grade 3 chickens, were found to be the least attractive. The scale was derived from the six parameters listed below.
  • Grade 1 chickens had (I) thighs which were held tightly to the breast, (II) a high plump breast, (III) legs which were held close to the tail, (IV) no tenting or splitting, (V) crossed hocks and (VI) no sign of the plug.
  • Grade 2 chickens had (I) thighs spaced slightly apart from the breast, (II) a moderate plump breast, (III) legs which were not held closely to the tail, (IV) some tenting but no splitting, (V) hocks which were adjacent but not crossed, and (VI) an invisible or partially visible plug.
  • Grade 3 chickens had (I) thighs splayed apart, and/or (II) a flat breast, (III) legs askew and positioned significantly apart from the tail, (IV) pronounced tenting and/or skin splitting, (V) hocks which were not touching, and/or (VI) a clearly visible and protruding plug.
  • the birds were cooked using a 70 minute cook cycle, and a core temperature of approximately 85.2°C was achieved.
  • the truss 10 may be applied to any type of bird irrespective of size and configuration.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

On applique une ficelle (10) au-dessus des jarrets (10) d'un poulet (14) sous forme d'une boucle simple ou double avec un noeud (16). Les jarrets (12) sont croisés et les cuisses (20) sont maintenues contre le corps du poulet (14), les jarrets (12) entretenant une relation proximale mais espacée avec le croupion (18) du poulet. La ficelle est constituée d'un matériau comestible tel qu'un boyau (à saucisses) de collagène tubulaire fendu.
PCT/GB1999/000932 1998-03-26 1999-03-24 Troussage de volailles WO1999048375A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU30457/99A AU759708B2 (en) 1998-03-26 1999-03-24 Trussing poultry
GB0023033A GB2351222B (en) 1998-03-26 1999-03-24 Trussing poultry
CA002325981A CA2325981A1 (fr) 1998-03-26 1999-03-24 Troussage de volailles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9806359.7 1998-03-26
GBGB9806359.7A GB9806359D0 (en) 1998-03-26 1998-03-26 Trussing

Publications (1)

Publication Number Publication Date
WO1999048375A1 true WO1999048375A1 (fr) 1999-09-30

Family

ID=10829211

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1999/000932 WO1999048375A1 (fr) 1998-03-26 1999-03-24 Troussage de volailles

Country Status (4)

Country Link
AU (1) AU759708B2 (fr)
CA (1) CA2325981A1 (fr)
GB (2) GB9806359D0 (fr)
WO (1) WO1999048375A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2842443A (en) * 1956-04-05 1958-07-08 Armour & Co Method of trussing poultry
GB985822A (en) * 1961-06-20 1965-03-10 Johnson Co Gordon Carcass tying machine
FR2522475A1 (fr) * 1982-03-02 1983-09-09 Special Manutention Machine a brider les volailles
FR2688979A1 (fr) * 1992-03-26 1993-10-01 Linco France Procédé de bridage des volailles et machines pour la mise en Óoeuvre du procédé.
WO1995033382A1 (fr) * 1994-06-06 1995-12-14 Volk Enterprises, Inc. Dispositif de retenue pour les jarrets d'une volaille

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH675814A5 (fr) * 1988-08-30 1990-11-15 Hanspeter Baldauf

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2842443A (en) * 1956-04-05 1958-07-08 Armour & Co Method of trussing poultry
GB985822A (en) * 1961-06-20 1965-03-10 Johnson Co Gordon Carcass tying machine
FR2522475A1 (fr) * 1982-03-02 1983-09-09 Special Manutention Machine a brider les volailles
FR2688979A1 (fr) * 1992-03-26 1993-10-01 Linco France Procédé de bridage des volailles et machines pour la mise en Óoeuvre du procédé.
WO1995033382A1 (fr) * 1994-06-06 1995-12-14 Volk Enterprises, Inc. Dispositif de retenue pour les jarrets d'une volaille

Also Published As

Publication number Publication date
GB9806359D0 (en) 1998-05-20
AU759708B2 (en) 2003-04-17
AU3045799A (en) 1999-10-18
GB2351222A (en) 2000-12-27
GB0023033D0 (en) 2000-11-01
GB2351222B (en) 2003-02-12
CA2325981A1 (fr) 1999-09-30

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