WO2000021376A1

WO2000021376A1 - Methods and device for automatic separation of meat

Info

Publication number: WO2000021376A1
Application number: PCT/EP1999/007674
Authority: WO
Inventors: Hermann Hohenester
Original assignee: Hermann Hohenester
Priority date: 1998-10-13
Filing date: 1999-10-13
Publication date: 2000-04-20
Also published as: AU2254400A; DE19846876A1; EP1121018A1

Abstract

The invention relates to devices and methods enabling simple, precise and economical separation, e.g. chopping and optionally subsequent conditioning and separation of the chopped meat chunks. Meat grinders (4, 5, 6), sifting and pressing devices (60) and/or stamping and pressing devices (20) are used for chopping the meat. Shakers, stirrers, flow-freezers or the like are used for conditioning. Sorting is effected by means of gravity using, for instance, vibrating tables or centrifuges or by previously detecting and analyzing a physical measured value. In additional steps of the method, the above-mentioned process steps can be continuously repeated and combined and additional disintegration/separation using liquid and/or gaseous solvents or dispersing agents may be carried out.

Description

Processes and devices for automated meat separation

The invention relates to methods and devices for automated meat separation.

It is known from the prior art to manually sort meat into pieces of meat of different histological consistency and thus quality, in order, for example, to be able to process the premixes thus obtained in a targeted manner. The inevitably occurring fluctuations in quality within the individual meat quality levels mean that the legally prescribed guideline values for the fat content of the products can only be imprecisely predetermined and adhered to. Overfatting the border recipes leads to an increase in yield, but also to a decrease in quality. Too low a fat content compared to the permitted fat content, however, results in a considerable loss of yield. In industrial meat processing, the samples of the premixes are therefore analyzed once or mostly several times before they are released for final processing. Various measuring methods are available for the analysis of these samples: X-ray or microwave analyzers, chemical methods, infrared measuring devices, etc.

The known methods and devices have the disadvantage that the measurements following the sorting of the pieces of meat only serve to carry out subsequent mixtures on the basis of the measurement results and - after re-measuring these mixtures - to carry out any subsequent mixing. Measurements and analyzes are now relatively accurate and can be carried out quickly, but these measures are only time-consuming and costly reactions to previous errors. Therefore, as a consequence of the analysis results, Subsequent and also costly remixes can be made. In addition, the previously unavoidable additional handling increases the risk of cross-contamination, which can impair production quality and product quality.

A known approach towards solving these problems is to cut manually selected pieces of meat into cubes, to spread these cubes on conveyor belts and to record them from three sides with optical recording devices. The fat content is then extrapolated, cubes with, for example, a fat content above a threshold being separated from the band.

From DE 41 35 529 a method and a device are also known in which the pieces of meat are arranged in one layer before the sorting step in order to enable or facilitate the subsequent sorting - for example by means of gravity screens, dry centrifugation or other known methods . However, this known method is cumbersome and time-consuming, since the product throughputs are relatively low due to the condition that the pieces of meat have to lie next to one another in a single layer before sorting.

The object of the invention is to further develop methods and devices of the type mentioned at the outset such that meat can be sorted into individual meat quality categories more precisely, more cost-effectively and relatively quickly.

This object is achieved in the method of the type mentioned in a first aspect of the invention according to the features of claim 1, in a second aspect of the invention according to the features of claim 10, in a third aspect of the invention according to the features of claim 12 and in solved a fourth aspect of the invention according to the features of claim 20. Furthermore, the object is achieved in a device of the type mentioned in a first aspect of the invention according to the features of claim 28, in a second aspect of the invention according to the features of claim 35, in a third aspect of the invention according to the features of claims 37 and solved in a fourth aspect of the invention according to the features of claim 45.

The methods and devices according to the invention are characterized in that meat and meat sections can be sorted qualitatively and quantitatively into variable, selectable standards for processing into meat products or into foods. By means of the method and the device according to the first aspect of the invention, meat and pieces of meat can be cut or separated into smaller pieces at relatively high throughput rates and then separated by gravity (gravimetric sorting). This method is characterized on the one hand by its simplicity, on the other hand by its precision. Suitable gravity selectors can also be used to sort into three fractions, for example. With the method and the device according to the second aspect of the invention, the pieces of meat are recognized, sifted and sorted on the basis of physical, chemical and / or biochemical variables after comminution in a punch press or screen press device, without conditioning being necessary . With the method or the device according to the third aspect of the invention, it is possible, for example, to carry out a very precise sorting by simple optical measurements of pieces of meat that are arranged one behind the other and move. The method or the device according to the fourth aspect of the invention make it possible - advantageously in combination with one or more methods according to the other aspects of the invention - to change the sorting results immediately in order to set the borderline recipes more precisely or differently. This regulation saves tedious re-sorting and, if necessary, re-mixing.

The methods and devices according to the invention also reduce the risk of contamination with unwanted meat divide. In addition, cumbersome sample measurements and subsequent post-mixing are no longer necessary. Since the border recipes can be set more precisely, the end products are of higher quality with economic advantages, which also makes it easier to prove their origin or guarantee quality.

The crushing or the separation of the coarser pieces of meat into finer takes place in the method according to the first and - if desired - also according to the fourth aspect of the invention advantageously by means of a known cube cutter, which first cuts pieces of meat, then into strips and finally into Cutting cubes (the term "cubes" also means cubes with edges that are not necessarily of equal length). In order to carry out a gravity sifting after conditioning, it is necessary that the cubes are approximately the same size, which is also problem-free with the known cube cutters is possible.

Alternatively, a punch-press or a sieve-press device is used for the comminution. Such devices are - just like the cube cutters - described in DE 41 35 529, which is hereby incorporated by reference. For example, the separating or comminuting device can be designed as a press belt sieve drum unit, sieve belt press drum unit, sieve drum press drum unit, sieve drum pressure roller unit, pressure drum sieve drum unit or sieve perforated disk unit. The foregoing also shows that a meat grinder can be dispensed with in the production process.

In the conditioning step according to the methods and devices according to the first, third and possibly fourth aspect of the invention, the minced meat is advantageously fed in a chute, a vibrating device (for example a vibrating shaker) with or without a sieve. In these devices, the mutual liability of the pieces of meat is reduced so that they are largely isolated. Here, according to the first method presented, the pieces of meat not only lie next to one another, but are mixed up in an unordered manner and move in this way the chute, the vibrator or the sieve or a combination of these devices.

Alternatively or additionally, the pieces of meat are separated by the supply of a medium that cools the pieces of meat, for example by using a flow freezer or a liquid nitrogen immersion bath or spray bath or a supply of liquid carbon dioxide. At least the outermost layer of the pieces of meat is frozen and the adhesion between the pieces of meat is reduced. In this way, there are advantageous possibilities for cooling and keeping the raw material cool during processing, and as a result a considerable increase in product safety or savings in cooling costs, especially when processing frozen meat.

As an alternative or in addition, an air flow is fed to the fish pieces in order to separate them from one another by blowing and flowing around them, or to further support the sorting. The separation can be set more precisely by selecting the pressure of the flowing air.

Further advantageous conditioning devices are described in DE 41 35 529.

In an advantageous development of the invention with respect to the method according to the first aspect of the invention, smaller pieces of meat are removed from the product stream compared to the other pieces of meat before the sorting step, so that these do not lead to incorrect sorting in the sorting step. In a gravity sorter these small pieces of meat would not be sorted according to their histological composition, but because of their lower total weight would be assigned to the meat fraction with the lower specific weight (mostly the high-fat pieces of meat). For this purpose, the conditioning device can be designed as a vibrating screen, through whose screen holes the pieces of meat that are too small fall and - at least initially - do not pass through the subsequent sorting step. The sorting device - preferably according to the first and possibly the fourth aspect of the invention - is preferably designed as a so-called heavy grain reading device which is adapted to the special requirements. This consists, for example, mainly of a table that is inclined, for example, in its longitudinal direction and specially structured on its surface, the table surface of which can be set in vibration. The pieces of meat are applied to the surface of the table from above. Separating gases - for example air or protective gases - are supplied through openings from the underside of the table, the lighter pieces of meat migrating downwards on a type of gas cushion along the inclined surface due to their weight, while the heavier pieces of meat have more frequent contact with the table surface and because of the Throw vibrations of the table slowly to the upper edge of the table and be pulled off there. The composition of the two separate fractions can be varied by varying the amount of gas, the gas pressure and the table inclination and possibly also the throwing vibration.

As an alternative to the supply of gaseous media on the underside, a removal device is arranged above the vibrating table, which also causes the lighter pieces of meat to float to a large extent, while the heavier pieces of meat have more frequent contact with the table surface and are conveyed to the upper table edge.

In a further preferred embodiment, a special manufacture of a light-grain reading device is used as the gravity selector. With this device, which can be controlled like the heavy-weight classifier described above, three different, variable ones can be sorted

Product fractions can be won by an additional bank of the table. The three product fractions are, for example, a low-fat fraction (ie predominantly muscle tissue with a high density), a fat-rich fraction (with a lower density) and a mixed fraction with a medium fat content! (with medium density). As a sorting device, a centrifuge is advantageously also provided, into which - after sieving in order to obtain pieces of meat of approximately the same size - the conditioned pieces of meat are introduced and, after at least one entrainment in the centrifuge, are ejected via a pitch circle from an ejection opening. Pieces of meat with a high fat content continue to fly or are caught at a higher point than pieces of meat with a high proportion of lean meat, so that a sorting can also be achieved in this way if the pieces of meat are appropriately collected. Accordingly, in this embodiment of the sorting device, finer gradations during sorting are possible.

Further advantageous sorting devices are described in DE 41 35 529.

According to the method according to the fourth aspect of the invention - the in-line control (in-line controlling) - a continuously or discontinuously operating measurement and control technology is provided, with which the composition of a or. Continuously or discontinuously, selectively, grid-like or integrally of all product fractions can be recorded, analyzed and evaluated. For this purpose, for example, the infrared transmission or reflection of a meat fraction at the output of a sorting device, such as a gravity selector, is measured and compared with a target value which corresponds to the transmission or reflection of a meat fraction with a predetermined proportion of a certain histological component (eg protein content, Fat content, water content). A controller gives correction signals to an actuator based on the detected deviations, so that, for example, the air quantity, the table inclination, the cross inclination of the table and / or the throwing vibration are varied. As a result, the compositions of the meat fractions change and, as a result, the transmission or transflexion. In the light grain reading device described above, the three product fractions can thus be varied in a targeted manner using the in-line control method. The measurements and analyzes can advantageously be based on all customary, but also new, in-line analysis methods. Examples of such measurement / analysis methods are devices which are based on the use of microwaves, X-rays, infrared light or other suitable technology. Optoelectronic methods or electromagnetic waves are particularly suitable, their different reflection, transmission or transflexion being measured. Inductive, conductive and capacitive measurement methods can also preferably be used. It is also advantageous to use other suitable physical, chemical and biochemical measurement and analysis methods which are used in the method according to the invention for analysis and for in-line control of the fractions of the meat products.

Advantageously, the raw material is automatically and continuously checked in terms of quality from the first step of the processing, the pre-shredding. For this purpose, a predetermined measured variable, such as the reflection, transmission or transflexion, of the pieces of meat to be chopped or of the slices previously sliced is measured and a corresponding pre-sorting is carried out in order to prevent contamination, pus, BSE pathogens, contaminations or others at an early stage Detect unwanted or even dangerous components and sort out the corresponding pieces of meat. The measurements are preferably used in particular to detect undesirable constituents even in the smallest quantities, i.e. the measuring threshold is set very low.

A further sorting is preferably carried out after the sorting step has been completed. In this advantageous alternative or additional variant, a predetermined physical, chemical and / or biochemical variable is also measured, analyzed and, as a consequence, sorted out according to the desired end fractions. According to the method according to the second aspect of the invention, in which punch-press and / or sieve-press devices are used in the separating step, the pieces of meat / meat slices are pressed in an advantageous embodiment in viewing chambers in which they are recorded qualitatively / can be viewed and assigned to the desired quality levels. For this sorting and selection, so-called fast near infrared spectrometry (NIRS) is preferred in the method according to the invention for analyzing the individual pieces of meat in the sorting chambers. Additionally or alternatively, ultrasonic sensors can be used. On the basis of the measurement results, the pieces of meat can be driven out in read-out zones which correspond to the meat results assigned to the measurement results by means of appropriately designed expulsion units which act on the pieces of meat from the inside of the chamber.

As an alternative or in addition to measurements in the aforementioned viewing chambers, the measurements are advantageously carried out outside the same. Here, the pieces of meat are removed by means of suitable known scraping and conveying devices or a suction or blowing device is used.

In an advantageous development of the invention, the pieces of meat to be minced are pre-embossed from one or both sides before they pass through the punch-press or sieve-press devices. Here blunt prongs are preferably used in order to cut as little binding tissue as possible so that it is not pressed into the sieve or punching holes, but remains on the surface of the pressing devices. Pieces of meat with a low connective tissue content can more easily get into the chambers of the pressing devices due to the loosening.

According to the third aspect of the invention, the finer pieces of meat obtained after the separation are conditioned in a conditioning step by means of cold supply and / or shaking or shaking pieces of meat, then measured and sorted on the basis of the measurement results. For example, pieces of meat are conveyed through a screen press device, the pieces of meat then driven out of the holes of this device and conditioned, for example, in a flow freezer and fed to a vertically running channel or else to a conveyor belt or other guiding device such that the pieces of meat pass through this guiding device one after the other or are conveyed by it. During this stage, the at least one measured variable of the pieces of meat is measured and the sorting device - for example a blow-out nozzle - is given a command via a control unit to remove, for example, blow out the corresponding pieces of meat from the guide device at a certain value of the measured variable.

In an additional second process stage, those in a first stage, e.g. the process steps of the first process step described above, sorted out mixed meat fractions - consisting for example of lean meat, fat and connective tissue - further processed. Here, in an additional sieve-pressing process step, a further separation into largely pure-tissue lean fish pellets and fat pellets (as well as smaller connective tissue particles) is used. At the same time, larger pieces of connective tissue are advantageously removed before the subsequent sorting step and the remaining pieces of meat are gravimetrically, i.e. by gravity screening, sorted into a first fraction with almost exclusively lean meat pellets and a second fraction with almost exclusively fat pellets. In this second process stage too, in-line controlling for controlling the recipes can advantageously be added. In the second process stage, a punch-press process of the type described above and / or comminution into cubes is also possible by means of the cutting device described above.

The second stage of the process can also be used to advantage if meat is cut into cubes and these are optically sifted on a belt or in free fall and sorted out according to predetermined parameters into a lean fraction and a remaining mixed fraction. The mixed fraction can then in the additional second stage of the process The inventive method - as described above - are further separated into a fraction with almost exclusively lean meat particles and a second fraction with almost exclusively fat particles as well as separately separated hard connective tissue particles.

In an advantageous further development of the invention, according to the invention, in a further additional third process step, the particles sorted out in the previous process steps can be separated into a fraction consisting essentially of proteins (with possible fat components) and a fraction consisting essentially of fat (with possible protein components) . The proteins are contained, for example, in the connective tissue or in muscle cells and / or are cell proteins. After optional mechanical fine comminution, a predominantly protein-containing phase, a predominantly fat-containing phase and optionally a third aqueous phase can be obtained, for example, by processing or disintegrating in aqueous, fatty, fat-soluble and / or fat-dissolving volatile media. The proteins contained therein can advantageously be obtained from the aqueous phase by precipitation.

The separation in fat-soluble volatile media, such as supercritical carbon dioxide or propane, possibly under pressure, is carried out by the process according to the invention by removing the fat phase dissolved in these media. This leaves protein fractions which, in addition, advantageously do not have to be frozen due to the low temperatures generated by the carbon dioxide or the propane. When processed in aqueous and greasy / oily media, the fat dispersed therein and the protein fraction can be centrifuged or decanted. If the pieces of meat essentially contain fat, oil, for example, is also suitable as a dispersant, in which a creamy fat dispersion is formed (corresponding to a very fine comminution of the fat), which can then also be centrifuged or decanted.

According to the invention, the aspects of the invention described above and the associated special embodiments can be combine the following process stages so that, for example, a gravity screening after separation in a cube cutter, a further sorting by means of a screen-press device and subsequent optical sorting on a conveyor belt and a subsequent fat separation in a volatile solvent can be combined.

Advantageous developments of the invention are characterized by the features of the subclaims.

Some exemplary embodiments of the invention are explained in more detail below with reference to the drawing. Show it:

Figure 1 is a schematic representation of a separation or crushing and sorting device according to a first embodiment of the invention;

Figure 2 is a schematic representation of a separating and sorting device according to a second embodiment of the invention;

FIG. 3 shows a schematic illustration of a device according to FIG. 2 with an additional raster device;

Figure 4 is a schematic representation of a separating and sorting device according to a third embodiment of the invention and

Figure 5 is a schematic representation of a separation and sorting device according to a fourth embodiment of the invention.

1 shows a device according to the invention for standardizing, ie chopping and sorting, meat and meat products. It has a separating device 1 for comminuting coarser pieces of meat into finer, approximately cube-shaped pieces of meat. The separating device 1 in turn has a disk cutting unit 4 for cutting the rough ones Pieces of meat in slices and a strip cutting unit 5 for cutting the slices into strips, the strip cutting unit 5 comprising a parallel arrangement of circular knives on one axis and an opposing pressure roller. Finally, the separating device 1 has a subsequent chopping knife arrangement 6, which cuts the cut strips into cubes with a cross section of, for example, 5 to 80 mm.

Downstream of the separating device 1 in the processing direction is a conditioning device 2, which at the same time serves as a feed device for the shredded meat cubes to a sorting device 3 to be described below. In the conditioning and feeding device 2, the meat cubes collide with a guide plate 2a, whereby their mutual liability is at least partially broken. Optionally, the lower part of the conditioning and feeding device 2 can additionally be shaken in order to reduce the sticking together of the pieces of meat. Cooling fluid media or carbon dioxide snow can also be added to further reduce adhesion.

The conditioning and feeding device 2 opens into a sorting device 3, which in the exemplary embodiment shown is designed as a gravity selector 3. This gravity selector 3 has a sorting table 7 inclined about its transverse axis, which is aligned substantially flat and the surface of which is formed by a grate. Air flows through the upwardly open holes in the grate (indicated by the arrows pointing upwards), so that meat cubes falling from above onto the sorting table 7 float on an air cushion to the lower edge of the sorting table 7 at a low weight. The sorting table 7 can be set in vibration in order to convey the non-floating, heavier pieces of meat lying on the sorting table 7 by the oscillating movement of the sorting table 7 to its upper edge. For example, the heavier meat cubes consist of high-quality muscle meat (filled slices), while the lighter ones mostly contain fat (dotted slices). If the sorting table 7 is inclined in addition to the transverse axis about its longitudinal axis (not shown), so that the sorting table 7 also has a transverse inclination, the meat cubes can be sorted into at least three fractions. Here, for example, mic fractions with a medium amount of fat and muscle migrate to a side edge of the sorting table 7 and can be withdrawn from there.

The gravity selector 3 is, for example, in a cold room with a temperature of -4 ° C. By means of a blower (not shown), the cold air can then be conveyed into the interior of the gravity selector - and also to the conditioning device.

In the exemplary embodiment shown, means 9, 10 for measuring and analyzing at least one predetermined measurement variable are arranged below the lower and the upper edge of the sorting table 7, respectively, which the meat cubes pass through as they fall into the collecting containers 13, 14. In the exemplary embodiment shown, the means 9, 10 consist of an opto-electronic detection, each with a light source 9 and a sensor 10. The sensors 10 transmit the measured values of the fat meat fraction 11 and the lean meat fraction 12 to a control unit (not shown), which, if necessary after comparison with target values eg changes the air quantity, the air pressure, the table inclination and / or the vibrations of the sorting table 7 in order to obtain a different sorting of the pieces of meat.

Fig. 2 shows a second embodiment according to the invention. A disc cutter 4 as part of a cutting device 1 has at its outlet a downward opening, below which a punch-press device 20 is arranged, which forms the other part of the cutting device 1. The punch-press device 20 comprises a perforated drum 21 which can be driven about a horizontal axis and has punch chambers 22 arranged on the circumference, which are subdivided by thin punch webs. A circumferential press belt 23 is arranged laterally adjacent to the perforated drum 21 and runs along a partial circumference of the perforated drum 21. In the processing direction of the pieces of meat, the press belt 23 follows one Cutting edge 24 is arranged, which is also designed as a gutter, which is followed by a collecting container 30 below.

This is followed in the processing direction along the perforated drum 21 by a detection device 25 which, for example, comprises a light source 26 (as indicated schematically by the incandescent lamp) and a sensor 27. The recognition device 25 measures and analyzes a specific measured variable - for example the reflection, transmission or reflection coefficient of the pieces of meat - and assigns the pieces of meat to certain tissue standards. For thick pieces of meat, e.g. ultrasound reflection or diffraction can also be measured. The detection device 25 then sends signals to a control device (not shown) which controls a sorting device 103, for example a mechanical expulsion device, for ejecting the pieces of meat in accordance with their histological consistency. In the exemplary embodiment shown, the sorting device 103 is assigned a plurality of ejection zones 36, 37, 38, 39, each corresponding to certain tissue standards, which are located one behind the other and adjacent to one another in the circumferential direction of the perforated drum 21. In order to convey the pieces of meat into the ejection zones 36, 37, 38, 39, devices (not shown in more detail) for generating gas streams, liquid streams or mechanical stamps are provided which act in the direction of the ejection zones 36, 37, 38, 39. The ejection zones 36, 37, 38, 39 allow the pieces of meat to be sorted into different standards of lean meat (with different fat content), fat fractions and fractions of unwanted components, e.g. bloody tissue, nerve tissue and / or lymph nodes.

If coarse pieces of meat are now filled into the separating device 1, these are cut into slices and fall onto the perforated drum 21, from which they are taken to the press belt 23 and pressed there into the punching chambers 22. Solid connective tissue remains on the surface of the perforated drum 21 and is conveyed into the collecting container 30 by means of the cutting edge 24. The pieces of meat located in the punching chambers 22 are measured and determined by the detection unit 25 Associated with tissue standards. This information is passed to the control unit, not shown, which activates the expulsion units, also not shown, in order to convey the pieces of meat into the respective ejection zones 36, 37, 38, 39.

The meat residues still remaining in the punching chambers 22 after the controlled selection are driven out last and, together with any pieces of meat that may have initially fallen out of the punching chambers 22, can be fed to a separate sorting via a screen press and / or screen press device with smaller screen openings .

In Fig. 3, the embodiment of the punch-press device 20 according to the invention works with a two-stage raster device 40, which - matched to the punch webs of the punching chambers 22 of the perforated drum 21 - pre-embossed the meat slices on both sides so that the individual pieces of the slices easier in the punching chambers 22 can be pressed. The illustrated raster device 40 consists of two raster units which follow one another in the processing direction, each of which has an embossing drum 41 with blunt teeth 43 and an adjacent printing drum 42 and which are arranged in mirror image to one another.

4 shows a sieve press device 60 with an upstream raster device 40 for pelleting the pieces of meat. Such devices are known in particular from the fish industry in order to obtain fish pieces free of bones, since the bones remain on the surface of the sieve. In these devices too - as in the case of the punch-press device 20 described above - the material to be separated is drawn in between the rotating, perforated drum and a highly elastic squeeze or press belt and subjected to an increasing pressing process. The softer parts reach the chamber space through the perforation, while the harder parts remain on the drum surface and are shaken off from there, for example. The screen press device 60 of FIG. 4 has a drum 61 perforated on its surface, into which the fish pieces are pressed by means of the press belt 23. Here, the As far as possible, meat pellets do not get into the interior of the drum 61. A blow-out nozzle 50 is provided in the interior of the drum 61 and blows the pieces of meat out of the drum 61 into a sorting device 3 designed as a gravity selector 3. The fat-rich particles are indicated by a circle with an internal point, the lean-meat particles by dark circles. There is no detection device in this version. The other features correspond to those of FIGS. 1, 2 and 3.

FIG. 5 shows an embodiment of the invention modified compared to FIG. 4, in which a flow freezer 70 is provided downstream of the outlet nozzle, to which cooling media K can be supplied. In this way, the individually blown-out pellets remain isolated, because due to the low temperatures prevailing in the flow freezer 70, their outermost layer freezes and the pellets leaving the sieve opening are prevented from clumping together. The flow freezer 70 is followed by a guiding device designed as a substantially vertical channel 72 through which the individual pellets pass one behind the other. At least one detection device 25 is arranged along this guide device 72, which can distinguish optically dark from light or red (e.g. lean meat) from white fish components (e.g. fat) and forwards this information to a downstream sorting device 74. This sorting device 74 is preferably formed by a blowing device 74 which, in the exemplary embodiment shown, blows the light or white pieces of meat out of the channel 72 (or at its outlet), so that they fall into a collecting container 76 while the dark or the red ones Fish pieces fall down into another collecting container 78.

In an embodiment that is not shown, the pellets are pressed into the interior of a sieve press device, where they are conditioned (for example by means of cold air supplied) and then placed on a conveyor belt where the measurements and finally the Sorting can be done. Alternatively, sorting by means of flotation / sedimentation - ie gravimetric - in oily or aqueous media, as described in DE 197 07 080.

After passing through the devices according to FIGS. 1, 2, 3, 4 or 5, pieces of meat that are still to be separated and sorted can again be conveyed through one or more of the devices shown in the figures. Such pieces of meat are, for example, the "Fraction X" shown in FIGS. 2 and 3, which still contain relatively large variations of different tissue particles. By further separation using correspondingly finer cut or comminution devices, for example sieve-press devices a perforation of smaller diameter, a further fine division can be achieved with the same steps as described above.

A further division is possible by further processing or disruption in appropriately suitable fluid media. For example, the resulting fat phase can be separated using supercritical carbon dioxide or propane.

The method according to the invention and the devices according to the invention make it possible to continuously and continuously check the quality of the meat in the production process and to achieve reproducible product standards, each of which can be precisely assigned to a batch of carcasses. With the method according to the invention, it is thus possible for the first time to reliably provide evidence of quality and origin in an economically advantageous manner even with processed meat. Compared to the current state of the art, this is achieved with less manual work and with less time and costs, while at the same time increasing product safety, production safety and the quality of the end products.

Claims

P atent claims

1. Method for automated meat separation, in a first process stage comprising the steps: a) in a separation step, coarser pieces of meat are separated into finer pieces of meat of largely the same size, b) in a conditioning step, the separated pieces of meat are conditioned (i.e. the adhesion between the pieces of meat is reduced) and fed in a disordered form to a sorting device (3; 103), and c) in a sorting step, the pieces of meat are sorted into at least two fractions in the sorting device (3; 103) due to their different weights caused by the different types of tissue.

2. The method according to claim 1, characterized in that the separation is carried out at least partially by means of a dicer (4, 5, 6) and / or a screen-press device (60) and / or a punch-press device (20). or is carried out without a grid device (40) for single or double soap pre-embossing of the pieces of meat.

3. The method according to claim 1 or 2, characterized in that the conditioning is carried out in a chute and/or a shaking device, each with/or without a sieve for sorting out small pieces of meat.

4. The method according to any one of the preceding claims, characterized in that for conditioning, cooling fluid media are used to freeze at least the outermost layer of the pieces of meat.

5. Method according to one of the preceding claims, characterized in that an air stream is supplied to the pieces of meat for conditioning.

6. The method according to any one of the preceding claims, characterized in that pieces of meat which are separated by means of a dicer (4, 5, 6) or a punch-press device (60) or another separating device (1) which essentially separates meat pieces of the same size ) are obtained, sorted using a gravity selector (3).

7. The method according to claim 6, characterized in that the pieces of meat are sorted by means of a heavy-grain and / or light-grain selection device, each with an inclined surface of the sorting table (7), with the pieces of meat on the sorting table (7) being supplied with separating gas from below or a withdrawal device is provided above the sorting table (7).

8. The method according to claim 7, characterized in that the sorting table (7) of the gravity selector (3) is inclined about its longitudinal and transverse axes and the resulting transverse inclination of the sorting table (7) enables sorting into at least one fat-rich fraction low-fat fraction and at least one mixed fraction with a medium fat content can be obtained.

9. The method according to claim 6, characterized in that the pieces of meat are fed to a sorting device (3; 103) designed as a centrifuge, from which they are thrown out through an ejection opening and follow characteristic trajectories depending on their weight.

10. Process for automated meat separation, in a first process stage comprising the steps: a) in a separation step, pieces of meat are placed in a punching

Pressing and/or sieve-pressing process separates the pieces of meat into finer pieces of meat, b) at least one measurement of these pieces of meat is detected in a detection step by means of a detection device (25), and c) in a sorting step, the pieces of meat are sorted into at least two fractions in a sorting device (3; 103) based on the measured variable(s).

11. The method according to claim 10, characterized in that the sorting step comprises driving out the pieces of meat in selection zones (36, 37, 38, 39) corresponding to different tissue standards, controlled by a control device, the control device using the analysis values of the detection device (25).

12. Process for automated meat separation, in a first process stage comprising the steps: a) in a separation step, coarser pieces of meat are separated into finer pieces of meat, b) in a conditioning step by means of cold supply and / or

Shaking or shaking the separated pieces of meat is conditioned (i.e. the adhesion between the pieces of meat is reduced), c) at least one measurement of these pieces of meat is recorded in a detection step using a detection device (25), and d) in a sorting step based on the detected Measured variable(s) sorts the pieces of meat into at least two fractions in a sorting device (3; 103).

13. The method according to one of claims 10 to 12, characterized in that the separation is at least partially carried out with a screen-pressing device (60) and/or a punching-pressing device (20) with or without a grid device (40). for pre-embossing the pieces of meat on one or both sides or according to claim 12 by means of a dicer (4, 5, 6).

14. The method according to claim 12 or 13, characterized in that the pieces of meat after conditioning are fed to a guiding device (72), for example a conveyor belt, an inclined channel and / or a substantially vertical channel (72), where then the detection step is carried out on the pieces of meat moving one after the other on or through the guide device.

15. The method according to claim 14, characterized in that the detection unit (25) “cut up pieces of meat according to their optical

Properties (e.g. light/dark or white/red) and passes this information on to a sorting device (3; 103).

16. The method according to claim 14 or 15, characterized in that the information obtained from the recognition step is fed to a sorting device (3; 103) designed as a blow-out unit, which blows the pieces of meat out of the guiding device with predetermined optical properties.

17. The method according to any one of the preceding claims, characterized in that before the separation or in an intermediate stage of the separation, a qualitative pre-selection and / or after sorting a qualitative post-sorting is carried out based on measurements and analyzes of a predetermined measurand of the pieces of meat.

18. The method according to any one of the preceding claims, characterized in that the pieces of meat are first cut into slices before they are further chopped.

19. The method according to any one of the preceding claims, characterized in that pieces of meat which are sorted into a high-fat fraction, a low-fat fraction and a connective tissue-rich fraction with possible lean meat and/or fat components using a sieve-pressing device in the sorting step.

20. A method for automated meat separation, in particular according to one of claims 1 to 19, characterized in that after separation, if necessary conditioning and subsequent sorting of the meat pieces on at least one meat fraction, continuous and / or discontinuous - before measurements of at least one predetermined measurement variable are carried out, the measured values are analyzed and used to control the sorting device in order to specifically vary the composition of the product flows (in-line controlling).

21. The method according to one of the preceding claims, characterized in that the measurement of at least one predetermined measurement variable for a preselection, a detection in or outside the screen-pressing devices (60) or the punching-pressing devices (20). downstream in-line control process at the output of the sorting device (3; 103) and/or subsequent sorting with electromagnetic waves (microwaves, X-rays, infrared light), inductive, conductive, capacitive, with ultrasound and/or by means of chemical and/or or biochemical measurement and analysis procedures are carried out.

22. The method according to claim 21, characterized in that near-infrared spectrometry is carried out on the pieces of meat.

23. Process for automated meat separation, in particular according to one of the preceding claims, characterized in that meat mixed fractions obtained in a first process stage, possibly including connective tissue fractions, and / or pieces of meat sorted out due to their too small size in a second process stage according to the process steps according to one of Claims 1 to 22 further separated, if necessary conditioned! and be sorted.

24. The method according to claim 23, characterized in that an in-line controlling method step according to one of claims 20 to 22 follows the sorting step according to claim 23.

25. The method according to any one of the preceding claims, characterized in that in a third process stage a further separation is carried out essentially into a protein fraction (eg connective tissue, muscles, cell proteins) and a fat fraction.

6. The method according to claim 24 or 25, characterized in that after fine comminution of the meat components in liquid dispersants to form a predominantly protein-containing disperse phase, a predominantly fat-containing disperse phase and optionally a predominantly water-containing phase, these phases are separated in centrifuges or decanters, whereby the proteins contained in the water-containing phase can be obtained by precipitation.

27. The method according to claim 25 or 26, characterized in that fat and fat-like substances (e.g. triglycerides, cholesterol) are separated from the various meat fractions using volatile solvents (e.g. propane, supercritical carbon dioxide).

28. Device for automated meat separation, in particular for carrying out the method according to claim 1, with a separation device (1) for separating larger pieces of meat into finer pieces of meat of largely the same size, a conditioning device (2) for conditioning the chopped pieces of meat, a sorting device (3; 103) for sorting the pieces of meat based on their weight and a feed device (2), by means of which the conditioned pieces of meat are fed to the sorting device (3) in a disordered form.

29. The device according to claim 28, characterized in that the separating device (1) has a dicer (4, 5, 6), a screen-pressing device (60) and / or a punching-pressing device (20) with or without a grid device (40) for pre-embossing the pieces of meat on one or both sides.

30. The device according to claim 28 or 29, characterized in that the conditioning device (2) has a chute and / or a shaking device, each with or without a sieve for sorting out small pieces of meat, and/or a flow freezer to which cooling media can be supplied.

31. Device according to one of claims 28 to 30, characterized in that the conditioning device (2) and the feed device (2) are essentially designed as a unit.

32. Device according to one of claims 28 to 31, characterized in that the sorting device (3) comprises a gravity selector (3), for example a heavy grain reader with a table surface inclined about the transverse axis or a light grain reader with the possibility of an additional table surface inclined to the longitudinal axis.

33. The device according to claim 32, characterized in that a gaseous separation medium in the gravity selector (3) can be directed from the underside against the pieces of meat, the separation medium being air and / or at least one protective gas and can be used to cool the chopped meat products .

34. Device according to one of claims 28 to 33, characterized in that the sorting device (3) comprises a centrifuge with an ejection opening from which the pieces of meat are thrown out and follow characteristic trajectories due to their different weights.

35. Device for automated meat separation, in particular for carrying out the method according to claim 10, with a sieve-pressing and / or punching-pressing device (20) for separating larger pieces of meat into finer pieces of meat, a detection device (25) for detecting at least a measurement of these pieces of meat and a sorting device (103) for sorting the pieces of meat into at least two fractions based on the measured size(s). WO 00/21376 “,. PCT/EP99/07674

26

36. The device according to claim 35, characterized in that the sorting device (103) has an expulsion unit and, connected to it, selection zones (36, 37, 38, 39) assigned to certain meat standards, into which the pieces of meat are placed depending on the value of the measured variable from the expulsion unit to get promoted.

37. Device for automated meat separation, in particular for carrying out the method according to claim 12, with a separation device (1) for separating larger pieces of meat into smaller pieces of meat, a conditioning device (2) 'in the form of a vibrator,

Shaker and/or flow freezer for conditioning the shredded pieces of meat, a detection device (25) for detecting at least one measured variable of these pieces of meat and a sorting device (3; 103) for sorting the pieces of meat based on the measured variable(s) into at least two fractions .

38. The device according to claim 37, characterized by a guide device (72) connected downstream of the conditioning device (2), for example a conveyor belt, an inclined channel and / or an essentially vertical channel (72), where the pieces of meat move one behind the other in order to carry out the measurement(s), in particular an optical light/dark or red/white detection, during this movement.

39. The device according to claim 38, characterized in that the sorting device (3; 103) has at least one blow-out unit for blowing out pieces of meat based on their optical properties from the guide device (72).

40. Device according to one of claims 35 to 39, characterized by a grid device (40) for pre-embossing the pieces of meat on one or both sides before separating the pieces of meat in a sieve-pressing and / or punching-pressing device (20).

41. Device according to one of claims 35 to 40, characterized in that the sieve pressing device is designed as a sieve-perforated drum device or as a sieve-perforated disk device.

42. Device according to one of claims 35 or 40, characterized in that the punching-pressing device (20) is designed as a punching-punching drum device (21) or as a punching-perforated disk device.

43. Device according to one of claims 28 to 42, characterized by means for pre-selecting quality-reducing meat components before or immediately after chopping, whereby the pre-selected pieces of meat can be removed from the product stream.

44. Device according to one of claims 28 to 43, characterized by means for sorting the pieces of meat following the sorting step.

45. Device for automated meat separation, in particular for carrying out the method according to claim 20, characterized by means (9, 10) for continuous or discontinuous measurement and analysis of at least one predetermined measurement of the pieces of meat after or at the end of a sorting step for sorting the pieces of meat and a control device for controlling the sorting device (3; 103) for targeted variation of the compositions of the product streams based on the analysis values (in-line controlling).

46. Device according to one of claims 28 to 45, characterized by center! (9, 10) for measuring and analyzing a predetermined quantity of the pieces of meat based on electromagnetic waves (microwaves, X-rays, infrared light), ultrasound, inductive, conductive, capacitive, chemical and / or biochemical measurement and analysis methods, the analysis values for a pre-selection, a detection in or outside the screen-press or punch-press devices (20), downstream in-line controlling at the output of the gravity selector (3) and/or post-sorting can be used.

47. Device according to one of claims 28 to 46, characterized by means for further separation of the sorted pieces of meat essentially into a protein fraction and a fat fraction by means of fine comminution in liquid dispersants and subsequent separation in centrifuges or decanters and / or by means of separating fat volatile solvents.