WO2019002255A1 - Système de coupe doté d'une lame de couteau incurvée pour désosser de la viande - Google Patents

Système de coupe doté d'une lame de couteau incurvée pour désosser de la viande Download PDF

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Publication number
WO2019002255A1
WO2019002255A1 PCT/EP2018/067049 EP2018067049W WO2019002255A1 WO 2019002255 A1 WO2019002255 A1 WO 2019002255A1 EP 2018067049 W EP2018067049 W EP 2018067049W WO 2019002255 A1 WO2019002255 A1 WO 2019002255A1
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WO
WIPO (PCT)
Prior art keywords
knife
cutting
cutting part
straight
meat
Prior art date
Application number
PCT/EP2018/067049
Other languages
English (en)
Inventor
Uffe THRANE
Original Assignee
Teknologisk Institut
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 Teknologisk Institut filed Critical Teknologisk Institut
Priority to EP18737526.6A priority Critical patent/EP3723490A1/fr
Publication of WO2019002255A1 publication Critical patent/WO2019002255A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A22B5/0035—Deboning or obtaining boneless pieces of meat from a carcass
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A22B5/0041—Electronic, robotic or computer assisted cutting, dividing or deboning carcasses
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/004—Devices for deboning meat
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0069—Deboning poultry or parts of poultry
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0069—Deboning poultry or parts of poultry
    • A22C21/0076—Deboning poultry legs and drumsticks
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0069—Deboning poultry or parts of poultry
    • A22C21/0084—Deboning poultry wings

Definitions

  • the present invention relates to a cutting system for harvesting meat from suspended and conveyed tubular bones, which cutting system comprises a flexible knife assembly, activating a curved or composite knives blade, for cutting off the meat without damaging the bone.
  • the meat and sinews may not be cut, as the knife blade cannot reach to the bone, and thus cannot cut to the bone. This reduces the amount of harvested meat from the bones. If the products are larger than the pre-determined size, the knife cuts into the bone, which reduces the sharpness of the knife, and damage the bone with risk of bone fragments in the deboned meat.
  • FR 2612370 Al discloses a manually operated knife for cutting animals in a butchery, which knife is composed of a blade holding a "guide finger", that can be inserted into the medullary cavity of the vertebral column of the animal, and which blade is capable of vibrating, thus promoting cutting of the animal.
  • US 4843682 discloses a poultry thigh and drumstick deboning device comprising a rotatable gripper jaw and rotary cutter blades.
  • WO 2018/065430 discloses a product carrier or shackle (conveyer) for carrying suspended poultry legs.
  • the cutting system of the invention is a mechanical cutting system for harvesting meat from suspended and conveyed tubular bones conveyed past two or more (i.e. at least two) fixed knives.
  • the cutting system of invention facilitates that meat and sinews are cut just to the bone, without cutting into the bone, and that the sinews are actually cut, even though products are hanging in a slightly rotated position compared to a predetermined position, and furthermore that meat products are cut properly, even though they are larger or smaller than a pre-determined size.
  • the cutting system has a modest extend, and has a size capable of being mounted in today's cutting systems. Furthermore, the cutting system is rather inexpensive.
  • the cutting system of the present invention is suitable for cutting various meat products, including elements like skin, meat, sinews/tendons, membranes, and fat, which elements may encase a bone, or may be located next to a bone.
  • the cutting system according to the present invention secures cutting along a longer part of the periphery of the bones.
  • the cutting system of the invention cuts along the periphery, or at least along a section of the periphery, of a bone of suspended or fixed meat products.
  • the cutting line across the bone may be increased by using a cutting system with a knife with a curved or composite knife blade, and at the same time during cutting, the knife is pressed towards the bone without cutting into the bone.
  • the curved or composite knife blade makes the knife suitable to cut a larger region around a bone.
  • the cutting system is preferably used for cutting suspended meat products such as products from poultry.
  • the second cutting part (3B) together with the rear edge (3C) of the knife according to the invention, together with the movement of the knife activated by the actuator (8), allows a larger region around a bone in a meat product to be cut.
  • the method of the invention for cutting meat of tubular bones allow for an increase in harvested meat, as the system allows more of the skin, meat, sinews/tendons, membranes, and fat around a bone to be cut.
  • the poultry part may rotate just a little, whereby the sinew/tendons may not be cut by prior art cutting systems, whereas using the cutting system described herein, the cutting length around the bone is longer, and a larger rotation of the meat products can be accepted, and still allowing the sinews/tendons to be cut properly.
  • Figs. 1A, IB and 1C illustrate various knives (2A, 2B, 2C) according to the invention, wherein (3, 3A, 3A1, 3A2, 3B, 3C) represents the (composite) knives edge, (4) represents the front side, (5) represents the back side, and (6) represents the mounting base;
  • Figs. 2A, 2B and 2C illustrate a cutting unit comprising a knife (2) and an actuator (8) of the cutting system (1) of the invention, wherein (2) represents the knife blade; (6) represents the basis of the knife; (7) represents the basis of the cutting unit, i.e. knife and actuator assembled; (8) represents the actuator; (9) represents a rotary joint (axis of rotation); (10) represents a power regulator; (11) represents one attachment point of the actuator to the knife (the fixed joint); and (12) represents the other attachment point (flexible joint) of the actuator to the cutting unit;
  • Figs. 3A, 3B and 3C illustrate another view of a cutting unit for use according to the invention wherein (2) represents the knife blade; (6) represents the basis of the knife; (7) represents the basis of the cutting unit, i.e. knife and actuator assembled; (8) represents the actuator; (9) represents a rotary joint (axis of rotation); (10) represents a power regulator; (11) represents one attachment point of the actuator to the knife (the fixed joint); and (12) represents the other attachment point (flexible joint) of the actuator to the cutting unit; and
  • Fig. 4 illustrates a processing line/conveyor (13) for use according to the invention, with two knives (2A and 2B) in succession; wherein (13) designates the processing line/conveyor; (14) illustrates the direction of the conveyor; and (16) represents the location of the sinews/tendons to be cut.
  • (13) designates the processing line/conveyor
  • (14) illustrates the direction of the conveyor
  • (16) represents the location of the sinews/tendons to be cut.
  • the cutting system in its first aspect, relates to a cutting system (1) for harvesting meat from suspended and conveyed tubular bones (15).
  • the cutting system of the invention may be considered a mechanical cutting system (1) for harvesting meat from suspended and conveyed tubular bones (15) conveyed past two fixed knives.
  • the cutting system of the invention is characterised by comprising :
  • the composite knifes edge (3) is composed of a first cutting part (3A), a second cutting part (3B), and a rear edge (3C), which cutting parts (3A, 3B) rear edge (3C) represents one continuous cutting edge which is curved, representing one continuous cutting edge, or having a curve resembling substantially half of an ellipse.
  • the composite knifes edge (3) is composed of a first cutting part (3A), a second cutting part (3B), and a rear edge (3C), wherein the first cutting part (3A) is straight, or substantially straight, and the second cutting part (3B) is straight or substantially straight, and the rear edge (3C) is curved.
  • the composite knifes edge (3) is composed of a first cutting part (3A), a second cutting part (3B), and a rear edge (3C), wherein the first cutting part (3A) is straight, or substantially straight, and the second cutting part (3B) is curved in any curvature, and said rear edge (3C) is also curved; or the second cutting part (3B) and the rear edge (3C) constitute one continuous curved knifes edge.
  • the composite knifes edge (3) is composed of a first cutting part (3A1), another first cutting part (3A2), a second cutting part (3B), and a rear edge (3C), wherein said first cutting part (3A) is straight, or substantially straight, and said second cutting part (3B) is straight or substantially straight, and said rear edge (3C) is curved.
  • the composite knifes edge (3) of the first knife (2A) is composed of a first cutting part (3A), a second cutting part (3B), and a rear edge (3C), wherein the first cutting part (3A) is straight, or substantially straight, and said second cutting part (3B) is straight or substantially straight, and said rear edge (3C) is curved; and
  • the composite knifes edge (3) of the second knife (2B) is composed of a first cutting part (3A1), another first cutting part (3A2), a second cutting part (3B), and a rear edge (3C), wherein said first cutting part (3A) is straight, or
  • the cutting system (1) of the invention for harvesting meat from suspended and conveyed tubular bones (15) conveyed past two fixed knives (2A, 2B), may characterised by comprising :
  • the first knife (2A) has a knife edge composed of a first cutting part (3A), a second cutting part (3B), and a rear edge (3C), where said first cutting part (3A) is straight, or substantially straight, and said second cutting part (3B) is straight or substantially straight, and said rear edge (3C) is curved (Fig. 1);
  • the second knife (2B) has a knife edge composed of a first cutting part (3A1), another first cutting part (3A2), a second cutting part (3B), and a rear edge (3C),
  • first cutting part (3A1) is curved
  • other first cutting part (3A2) is straight or substantially straight
  • second cutting part (3B) is straight or substantially straight
  • rear edge (3C) is curved
  • first cutting part (3A1) and the other first cutting part (3A2) represents one curved cutting part (3A);
  • the cutting system of the invention has a first cutting knife (2A) and a second cutting knife (2B), positioned one after the other, and arranged on both sides of the conveyor (13), wherein each subsequent knife is laterally reversed when compared to the first knife, and with the second cutting part (3B) of the first knife (2A) followed by the first cutting part (3A1 and/or 3A2) of the subsequent knife (2B) (see Fig. 4).
  • the knife blade (2) of the invention is connected to the mounting base of the cutting system (7) via a rotary joint (9), which rotary joint allows the knife (2) to move back and forth as the suspended and conveyed tubular bones (15) are transported by the knife blade.
  • the cutting system of the invention comprises a power regulator (10), attached to the mounting base of the cutting system (7), and in operation with the actuator (8), allowing adjustment of the cutting force of the knife (2).
  • the actuator (8) is attached to the knife (2) via a fixed joint (11), and to the power regulator (10) via a flexible joint (12).
  • the activator allows the knife (2) to pivot a location of a base part (9) of the knife, whereby the knife (2) is operated such as pushed and/or pulled towards the product to be cut (15) when in function.
  • the knife of the cutting system of the invention is located such that the meat product to be cut (15) enters the knife and is first cut by the first cutting part (3A) of the knife (2), followed by the second cutting part (3B), and later the rear edge (3C) of the knife (2).
  • the cutting system described herein is designed for cutting various meat products, including skin, meat, sinews, membranes, and fat surrounding or located above a bone, which bone may be a thigh, a drumstick, a leg, or part of a leg.
  • the system shall satisfy certain requirements in respect of materials and hygienic design, thereby making it possible to perform the cutting processes without contaminating the processed products.
  • the length of the first cutting part (3A) may equal the length of the second cutting part (3B) and the rear edge (3C) of the knife (2).
  • the first cutting part (3A) may also be longer than the second cutting part (3B) and the rear edge (3C), or the first cutting part (3A) may be shorter than the second cutting part (3B) and the rear edge (3C).
  • the cutting edge of the first cutting part (3A) is longer than the cutting edge of the second cutting part (3B) and the rear edge (3C).
  • the design of the knife (2) may be determined in respect of the kind of meat product to be processed, and the exact construction of the cutting system.
  • the total length of the first and second cutting part (3B) and the rear edge (3C) is preferably shorter than the distance between two products (15) conveyed towards the cutting system.
  • this total distance of the first and second cutting parts (3A and 3B) and the rear edge (3C), i.e. total cutting length of the knife may be, e.g., between about 5 cm and 35 cm.
  • the length of the rear edge (3C) or the total length of a knife (2), as described herein, may be between 3 cm and 20 cm.
  • the length of the knife is preferably between 6 and 12 cm, between 7 and 11 cm, between 8 and 10 cm, or about 9 cm.
  • the width of the knife (2) may be between 1 and 10 cm, where the width is determined as the longest dimension of a line perpendicular to the rear edge (3C), excluding any mounting means for mounting the knife to the rest of the cutting system.
  • the width and thickness of the knife preferably is as little as possible, still giving the required strength to the knife. A low weight make it easier for the actuator (8) to operate and activate the knife during the cutting process.
  • the width of the knife is preferably between 2 and 4 cm, between 2.5 and 3.5 cm, or about 3 cm.
  • the actuator (8) may be any actuator capable of operating the knife, i.e. pulling and/or pushing the knife in the correct direction, perpendicular to the mounting base (6), and with an effect/ pressure which can be adjusted, by use of the power regulator (10), to the necessary cutting force, i.e. just enough to cut meat and tendons without damaging or cutting into the bone.
  • the pressure may be between 1 and 5 kg, as determined by the skilled person.
  • the actuator (8) may be a spring actuator, a servomotor, a pneumatic actuator, or a hydraulic actuator.
  • the actuator is without a motor for driving the actuator, and may in particular be a spring actuator.
  • the cutting system of the invention comprises two or more cutting knives positioned one after the other, and the two knives following each other may be positioned identical, with the mounting base (6) of each knife (2) positioned in one, straight or curved, line, or the knives may be laterally reversed, as compared to the following knife.
  • the cutting system of the invention may be a processing carrousel, where suspended meat products (15) are passed by the cutting knives (2), though the cutting system may also be a processing line where one or more knife/knives are located to cut suspended meat products (15). Method for cutting the meat
  • the invention provides a method for cutting meat from a suspended and conveyed tubular bone, which method comprises the subsequent steps of:
  • the method of the invention may subsequently be followed by harvesting the meat cut from the tubular bone by conventional harvesting techniques.
  • the method of the invention is applied to suspended and conveyed tubular bones (15), conveyed by the product carrier or shackle described in WO 2018/065430 for suspending animal carcasses or parts hereof.
  • the knife (2) is pulled or pushed towards the meat product (15) by the activity of the actuator (8), so that the second cutting part (3B) and/or the rear edge (3C) cuts along at least part of the backside of said meat product.
  • the cutting system (1) of the invention cuts along the periphery, or at least along a section of the periphery, of a bone of suspended or fixed meat products (15).
  • step d) of the method described above the knife (2) is pressed or pushed towards the bone of the meat product by activation an activator (8).
  • Meat products (15) may be conveyed on a conveyor belt during a process, where the meat products are cut by the cutting system (1) as described herein.
  • Meat products (15) may also be conveyed suspended.
  • the suspended meat product is fixed, such that it is not capable of turning, or that it rotates less than 20°, e.g. by use of the product carrier or shackle described in WO 2018/065430 for suspending animal carcasses or parts hereof.
  • the method of the invention is applied to suspended and conveyed tubular bones (15), conveyed by the product carrier or shackle described in WO 2018/065430 for suspending animal carcasses or parts hereof.
  • the method may include that the knife (2) is pressed towards the meat product (15) such that the second cutting part (3B) and/or the rear edge (3B), which preferably is a curved cutting part, cuts along at least a 'backside' of the meat product.
  • 'backside' is meant that the cutting line along the bone is increased, as the knife cuts towards the bone at a much longer line than if the knife is not curved and not pressed towards the bone.
  • the meat product (15) is first be cut by the first knife (2A), followed by the second knife (2B) if the cutting system (1), wherein these two knives are laterally reversed when compared to each other, and with a curved cutting part of one knife following a straight cutting part of another knife.
  • the meat product to be cut by the cutting system (1) of the invention may comprise a tubular or a flat bone.
  • the meat product to be cut may be obtained from any animal such as from poultry, pig, cow/cattle, deer, sheep, goats, games, rabbits.
  • the method is used for meat products obtained from domesticated animals, and in particular from poultry.
  • the meat product to be cut is preferably a meat product comprising a bone which is at least partly surrounded by meat, and possible one or more other elements such as skin, sinews/tendons, membranes and fat.
  • the method of the invention is particularly suited for cutting skin, meat, sinews, membranes, and/or fat.
  • the method of the invention is particularly suited for cutting thighs, drumstick, legs or part of legs.
  • the meat product is a thigh, a drumstick, a leg, or part of a leg from poultry.
  • Fig. 1A illustrates the various knives blades for use according to the invention, here a first cutting knife (2A) and a second cutting knife (2B), which knives are laterally reversed when compared to each other; wherein (3) designates the (composite) knives edge; (4) designates the front side of the knife blade; (5) designates the back side of the knife blade; (6) designates the mounting base for the knife blade;
  • Fig. IB also illustrates the various knives blades for use according to the invention, here a first cutting knife (2A) and a second cutting knife (2B), which knives are laterally reversed when compared to each other; wherein (3A, 3A1, 3A2) designates the first cutting part of the knife; (3B) designates the second cutting part of knife; (3C) designates the rear edge of knife; (4) designates the front side of the knife blade; (5) designates the back side of the knife blade; (6) designates the mounting base for the knife blade;
  • Fig. 1C illustrates an alternative form of a knife for use according to the invention, wherein the knifes edge (3) is curved, representing one continuous cutting edge and has a curve resembling substantially half of an ellipse;
  • Fig. 2A illustrates a knife and actuator (cutting unit) for use according to the invention
  • (2) designates a knife
  • (6) designates the basis of the knife, with means for assembling the knife and actuator
  • (7) designates the basis of the cutting unit, i.e.
  • (8) designates the actuator, here a spring fixed to a power regulator (10) through a flexible joint (12), and operating on the knife (2) through a fixed joint (11);
  • (9) designates a rotary joint (axis of rotation), around which the knives blade can rotate in response to the impact of the conveyed meat product (15) and the power of the actuator (8);
  • (10) designates a power regulator;
  • (11) designates the attachment of the actuator to the knife (the fixed joint);
  • (12) designates the attachment (flexible joint) of the actuator (8) to the power regulator (10);
  • Fig. 2B illustrates another view of a cutting unit according to the invention; wherein (2) designates a knife for use according to the invention; (7) designates the mounting base of the cutting unit, where the unit is fixed to the remaining cutting system; (8) designates an a actuator (here a spring); (9) designates the rotary joint/axis of rotation, allowing the knife to react on the conveyed meat product (15); (10) designates a power regulator, allowing adjustment of the force by which the knife hits the conveyed meat product (15), thereby obtaining correct cutting of the product; (11) and (12) shows where the actuator is connected to the cutting unit;
  • a actuator here a spring
  • Fig . 2C illustrates a side view of a cutting unit according to the invention; wherein (2) designates the position of a knife blade; (7) designates the mounting base of the cutting unit; and (10) designates a power regulator;
  • Fig. 3A illustrates another view of a cutting unit according to the invention; wherein (2) designates the knife blade; (6) designates the basis of the knives blade, where it is fixed to the cutting unit through the rotary joint (9); (7) designates the mounting base of the cutting unit, where the unit is fixed to the remaining cutting system; (8) designates the actuator; (9) designates the rotary joint/axis of rotation, allowing the knife to react on the conveyed meat product (15); (10) designates the power regulator; and (11) and (12) shows where the actuator is connected to the cutting unit;
  • Fig. 3B illustrates yet another view of a cutting unit according to the invention; wherein (2) designates the knife blade; (6) designates the basis of the knives blade; (7) designates the mounting base of the cutting unit, where the unit is fixed to the remaining cutting system; (8) designates the actuator; (9) designates the rotary joint/axis of rotation; and (10) designates the power regulator;
  • Fig. 3C illustrates yet another view of a cutting unit according to the invention; wherein (2) designates the knife blade; (6) designates the basis of the knives blade; (7) designates the mounting base of the cutting unit, where the unit is fixed to the remaining cutting system; and (10) designates the power regulator; and
  • Fig. 4 illustrates a processing line/conveyor (13) with two knives (2A and 2B) in succession; wherein (13) designates the processing line/conveyor, on which the meat products are suspended and conveyed; (14) illustrates the direction of the conveyor/movement of the meat product (15) to be cut; and (16) represents the location of the sinews/tendons to be cut, e.g. the poultry Achilles tendon in case of a chicken, and particularly if the meat product is conveyed using the product carrier or shackle (conveyer) for carrying suspended poultry legs described in WO
  • Knife fixation means (mounting base for knife blade);. Mounting base for the cutting system;

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Automation & Control Theory (AREA)
  • General Engineering & Computer Science (AREA)
  • Robotics (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

La présente invention concerne un système de coupe pour récupérer de la viande à partir d'os tubulaires suspendus et transportés, lequel système de coupe comprend un ensemble lame flexible, activant une lame de couteau incurvée ou composite, pour désosser de la viande sans endommager l'os.
PCT/EP2018/067049 2017-06-27 2018-06-26 Système de coupe doté d'une lame de couteau incurvée pour désosser de la viande WO2019002255A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP18737526.6A EP3723490A1 (fr) 2017-06-27 2018-06-26 Système de coupe doté d'une lame de couteau incurvée pour désosser de la viande

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA201700379 2017-06-27
DKPA201700379 2017-06-27

Publications (1)

Publication Number Publication Date
WO2019002255A1 true WO2019002255A1 (fr) 2019-01-03

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Application Number Title Priority Date Filing Date
PCT/EP2018/067049 WO2019002255A1 (fr) 2017-06-27 2018-06-26 Système de coupe doté d'une lame de couteau incurvée pour désosser de la viande

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WO (1) WO2019002255A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000059311A2 (fr) * 1999-04-06 2000-10-12 Stork Pmt B.V. Procede et dispositif permettant de traiter une cuisse de poulet
EP1077032A2 (fr) * 1999-07-13 2001-02-21 C.S.I. Manufacturing S.r.l. Dispositif de désossement de portions de viande tels que jambon et analogues
US20020046467A1 (en) * 2000-09-05 2002-04-25 Dale Gray Deboning knife
US20020102933A1 (en) * 1999-06-11 2002-08-01 Petrus Hetterscheid Hendrikus Antonius Theresia Device for processing a slaughter product
US8192258B2 (en) * 2005-12-09 2012-06-05 Stork Pmt B.V. Method and device for processing a carcass part of slaughtered poultry
EP2724618A1 (fr) * 2012-10-29 2014-04-30 Foodmate B.V. Procédé et système pour enlever automatiquement la viande d'extrémité d'un animal
US8758098B2 (en) * 2009-08-10 2014-06-24 Dexter-Russell, Inc. Poultry deboning knife

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000059311A2 (fr) * 1999-04-06 2000-10-12 Stork Pmt B.V. Procede et dispositif permettant de traiter une cuisse de poulet
US20020102933A1 (en) * 1999-06-11 2002-08-01 Petrus Hetterscheid Hendrikus Antonius Theresia Device for processing a slaughter product
EP1077032A2 (fr) * 1999-07-13 2001-02-21 C.S.I. Manufacturing S.r.l. Dispositif de désossement de portions de viande tels que jambon et analogues
US20020046467A1 (en) * 2000-09-05 2002-04-25 Dale Gray Deboning knife
US8192258B2 (en) * 2005-12-09 2012-06-05 Stork Pmt B.V. Method and device for processing a carcass part of slaughtered poultry
US8758098B2 (en) * 2009-08-10 2014-06-24 Dexter-Russell, Inc. Poultry deboning knife
EP2724618A1 (fr) * 2012-10-29 2014-04-30 Foodmate B.V. Procédé et système pour enlever automatiquement la viande d'extrémité d'un animal

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Publication number Publication date
EP3723490A1 (fr) 2020-10-21

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