WO2024056922A1 - In-line tenderising device for chicken and other meats with individual weight control by piece in a cooling line - Google Patents

In-line tenderising device for chicken and other meats with individual weight control by piece in a cooling line Download PDF

Info

Publication number
WO2024056922A1
WO2024056922A1 PCT/ES2023/070522 ES2023070522W WO2024056922A1 WO 2024056922 A1 WO2024056922 A1 WO 2024056922A1 ES 2023070522 W ES2023070522 W ES 2023070522W WO 2024056922 A1 WO2024056922 A1 WO 2024056922A1
Authority
WO
WIPO (PCT)
Prior art keywords
line
piece
cooling
chicken
weight control
Prior art date
Application number
PCT/ES2023/070522
Other languages
Spanish (es)
French (fr)
Inventor
Peters Fernández NIELS HOLGER
Original Assignee
Niels Holger Peters Fernandez
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 Niels Holger Peters Fernandez filed Critical Niels Holger Peters Fernandez
Publication of WO2024056922A1 publication Critical patent/WO2024056922A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A22C9/001—Apparatus for tenderising meat, e.g. ham by injection
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham

Definitions

  • the present invention refers to tenderizing equipment with a weight control system, integrated within a chicken processing plant, which can be adapted to other types of meat for consumption, which presents important technical advantages over other similar systems.
  • the equipment is made up of a number of chambers mounted on a vertical or horizontal carousel, which have a number of needles to inject an individualized amount of brine homogeneously into the bird or piece of meat.
  • the chicken is hung only once at the beginning alive, and does not need to be handled or touched until it is packaged as a whole chicken, cut up or boned.
  • the basic foundation of the system consists of weighing the chickens before tenderization, and each chicken is injected individually taking into account its quality and initial weight to inject the “clean label” brine in the established percentage.
  • the industrial application of this invention is found within the meat sector, and more specifically, within meat evlsceration, cooling and tenderizing plants.
  • document WO/2020/019088 refers to a process for the production of cooked and roasted chicken that allows centralization of large-scale production processes applied to retail chains, which achieves a duration of at least 25 days, which includes receiving in a central production plant the chicken raw material, in a fresh or frozen state, with a caliber range in weight between 1.0 and 2.5 kg, with the purpose of ensuring homogeneity in behavior at each stage of the process. Subsequently, introducing the raw material in its raw state inside a multi-layer bag of high thermal resistance, together with seasonings and in a water bath at a high temperature, between 85 and 97°C for a time of between 1.0 and 2.5 hours, to reach a temperature between 80 and 85°C in the thermal center of the product.
  • the product is rapidly cooled until it reaches a temperature above 0°C and below 5°C in the thermal center of the product, to then package, transport and distribute it to retail chains, under refrigeration conditions suitable for its conservation, so that it is received and stored in refrigeration chambers at a temperature between 0 and 5°C.
  • the product already in the store, is then placed in a convection oven for a time of between 15 and 30 minutes, in order to give a golden appearance to its presentation as roast chicken, in terms of its color, temperature and smell, to then be individually packaged and ensure adequate treatment of the final product, without suffering mechanical damage and, on the other hand, manage the quantity in production.
  • ES ES2602152U proposes an online procedure for treating meat comprising the following steps: - injecting a marinade fluid into the meat, - stirring the meat, in which the meat moves in one direction while stirring, stops and then reverse, - apply heat treatment to the meat.
  • ES2284918U describes a method comprising: rapidly cooling at least the breast meat of a prepared freshly killed bone-in poultry by exposure to a cooling temperature of at most -10°C to provide a frozen crust on the breast and a temperature gradient across the breast meat in which the reduction in the internal temperature of the breast meat is no more than 65% of the reduction in the surface temperature of the breast meat; and reduce the speed at which The breast is cooled to reduce said temperature gradient while maintaining the surface temperature of the breast meat below -2°C for sufficient time to freeze only a portion of the water content of the breast meat, to accelerate tenderization. of poultry meat.
  • the tendering device for chicken and other meats in line with individual weight control per piece in a cooling line object of the present invention is constituted from an automatic transport line where the poultry or boneless meat of beef or pork is hung to cooling using cold air, and after cooling each unit is weighed by means of an automatic transfer to the injection line, where there is a number of chambers mounted on a vertical (or horizontal) carousel and equipped with a number of needles that will inject a specific brine solution for each piece, homogeneously, based on their weight, where the needles will be 1.2 to 3 mm in diameter.
  • the system will recognize the individual weight of each unit, and a control will indicate the desired injection level. And after injecting the indicated volume of brine, the chamber opens automatically allowing the bird or piece of meat to continue on the line, where through a transfer with automatic weighing it will be confirmed, or not, whether the brine level injected is the correct one, where the system will take corrective measures for subsequent injections.
  • each bedroom will have a disinfection system included to inoculate the bedroom before its next use.
  • the system has cameras and image capture means that will take a photo of each chamber after the disinfection process, to control the cleaning of the chamber, as well as a control of the quality of the needles (that they are whole and undamaged).
  • Quality control will also be an integral part of the system to photograph each bird or piece of meat, where their condition is controlled before, during and after their injection.
  • Another of the systems integrated within the laying line object of the present invention is the cooling air distribution system, where it will be mandatory to have an ozone generation system to guarantee the safety of the air and reduce the bacteriological count of the air. .
  • the capacity of the equipment is capable of treating from three thousand to seventeen thousand birds per hour, or, in the case of beef, from twenty-five to two hundred and fifty pieces per minute, where the chamber carousel will have a speed control system that Automatically adjusts to the speed of the refrigeration chain.
  • Figure 1 Schematic plan view of a meat piece treatment plant with the tenderizing device for chicken and other meats online with individual weight control per piece on a cooling line that is the object of the present invention.
  • a preferred embodiment of the tenderizing device for chicken and other meats in line with individual weight control per piece in the cooling line object of the present can be based on an installation of an automatic transport line (1) where the poultry or deboned meat of beef or pork is hung for cooling using cold air through an air distribution system of refrigeration with an ozone generation system, and after cooling, each unit is weighed, by means of an automatic transfer to an injection line (2), where there is a number of chambers (3) mounted on a vertical carousel (u horizontal) and equipped with a number of needles that will inject a specific brine solution for each piece, homogeneously, based on their weight, where the needles will be 1.2 to 3 mm in diameter.
  • the chamber carousel (3) will have a speed control system that automatically adjusts to the speed of the refrigeration line.
  • the system in turn includes a weight control for each unit, with a system for capturing images of these, where their status is controlled before, during and after the injection of these, and to be able to determine what the level is. of injection before each chamber (3) and compares and checks it once each piece comes out of the chamber (3). Based on the quality of each piece and its dimensions, the level of penetration of the needles in each unit is established, thus preventing the needles from passing the bones.
  • a continuous band takes each unit from its vertical to horizontal position, and it will serve as support during the injection process; and upon completion, each unit is returned to its upright position.
  • a lid For the unit injection, a lid is used that carries the group of needles that will penetrate the unit, and the needles will be displaced in each lid according to the established dimensions of each piece of meat.
  • each bedroom (3) has a disinfection system, as well as cameras and image capture means that will take a photo of each bedroom after the disinfection process, to control the cleanliness of the bedroom (3). ) and the needles (3).
  • the system is designed to maintain traceability of each piece from the moment it is hung on the slaughter line.
  • the weight control and tendering procedure that is carried out using the equipment described above is developed in the following technical stages: i.- The poultry or boneless beef or pork is hung from an automatic transport line (1).
  • i.- The pieces of poultry or boneless beef or pork are refrigerated through a cooling air distribution system with an ozone generation system.
  • iii.- Each unit is weighed by means of an automatic transfer to the injection line (2).
  • iv.- The system recognizes the individual weight of each unit and determines how much brine must be injected into each one.
  • v.- Each chamber, equipped with a set of needles, injects the brine homogeneously into each unit.
  • vi.- Each piece is transferred by means of a transfer with automatic weighing to confirm the level of inoculated injection and decide if it must be injected again in the next chamber or the piece is ready, (or if the piece has been defective).

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)
  • Processing Of Meat And Fish (AREA)

Abstract

The invention relates to a device formed by a facility having an automatic conveying line (1), wherein a bird, or boned beef or pork is hung for cooling, characterised in that cooling is followed by automatic transfer to an injection line (2), where a number of chambers (3) are located, mounted on a vertical (or horizontal) carousel and equipped with a number of needles prepared with a brine solution specific for each piece, the carousel of chambers (3) comprising a speed control system that automatically adjusts to the speed of a refrigeration line.

Description

DESCRIPCIÓN DESCRIPTION
DISPOSITIVO DE TENDERIZADO PARA POLLO Y OTRAS CARNES EN LÍNEA CON CONTROL DE PESO INDIVIDUAL POR PIEZA EN LÍNEA DE ENFRIAMIENTOTENDERING DEVICE FOR CHICKEN AND OTHER MEATS ON LINE WITH INDIVIDUAL WEIGHT CONTROL PER PIECE ON COOLING LINE
OBJETO DE LA INVENCIÓN OBJECT OF THE INVENTION
La presente invención se refiere a un equipo de tenderizado con sistema de control de peso, integrado dentro de una planta de procesamiento de pollos, pudlendo adaptarse a otro tipo de carnes, para consumo, que presenta importantes ventajas técnicas frente a otros sistemas similares. The present invention refers to tenderizing equipment with a weight control system, integrated within a chicken processing plant, which can be adapted to other types of meat for consumption, which presents important technical advantages over other similar systems.
El equipo se compone de una cantidad de recámaras montadas en un carrusel vertical u horizontal, las cuales disponen de una cantidad de agujas para inyectar una cantidad individualizada de salmuera de forma homogénea el ave o pieza de carne. The equipment is made up of a number of chambers mounted on a vertical or horizontal carousel, which have a number of needles to inject an individualized amount of brine homogeneously into the bird or piece of meat.
Entre las distintas ventajas que ofrece este sistema frente a los convencionales se pueden destacar las siguientes: Among the different advantages that this system offers compared to conventional ones, the following can be highlighted:
- Se deja de utilizar agua por completo para enfriar el producto. - Water is completely stopped being used to cool the product.
- Al tratarse de tenderización individual, sin recirculación de la salmuera, no hay contaminación cruzada. - As it is individual tendering, without recirculation of the brine, there is no cross contamination.
- El uso de ozono en el túnel de enfriamiento generado por lámpara UV-C contribuye a reducir aún más el conteo bacteriano. - The use of ozone in the cooling tunnel generated by a UV-C lamp contributes to further reducing the bacterial count.
- El pollo se cuelga una sola vez al inicio vivo, y no necesita ser manipulado ni tocado hasta ser empacado como pollo entero, troceado o deshuesado. - The chicken is hung only once at the beginning alive, and does not need to be handled or touched until it is packaged as a whole chicken, cut up or boned.
La merma se da durante el proceso de enfriamiento, lo que implica que, al salir el pollo, ya no va a mermar más. The shrinkage occurs during the cooling process, which means that when the chicken comes out, it will no longer shrink.
- Una producción de treinta millones de pollos por año de 1 ,8 kilogramos genera una ganancia real de peso de 6800 toneladas. - A production of thirty million chickens per year of 1.8 kilograms generates a real weight gain of 6800 tons.
El fundamento básico del sistema consiste en pesar los pollos antes de la tenderización, y se inyecta individualmente cada pollo tomando en cuenta su calidad y peso inicial para inyectar la salmuera “clean label” en el porcentaje establecido. The basic foundation of the system consists of weighing the chickens before tenderization, and each chicken is injected individually taking into account its quality and initial weight to inject the “clean label” brine in the established percentage.
Una vez tenderizado, se vuelve a pesar para confirmar, pollo por pollo, que el resultado deseado se está produciendo. Once tenderized, it is weighed again to confirm, chicken by chicken, that the desired result is being produced.
La aplicación industrial de esta invención se encuentra dentro del sector cárnico, y más concretamente, dentro de las plantas de evlsceración, enfriamiento y tenderizado de carnes. ANTECEDENTES DE LA INVENCIÓN The industrial application of this invention is found within the meat sector, and more specifically, within meat evlsceration, cooling and tenderizing plants. BACKGROUND OF THE INVENTION
Aunque no se ha encontrado ninguna invención Idéntica a la descrita, exponemos a continuación los documentos encontrados que reflejan el estado de la técnica relacionado con la misma. Although no invention identical to the one described has been found, we present below the documents found that reflect the state of the art related to it.
Así el documento WO/2020/019088 hace referencia a un proceso para la elaboración de pollo cocido y asado que permite centralización de procesos productivos a gran escala aplicado a cadenas de retail, el cual logra una duración de al menos 25 días, que comprende recibir en una planta productiva central la materia prima de pollo, en estado fresco o congelado, de un rango de calibre en peso de entre 1 ,0 y 2,5 Kg, con la finalidad de asegurar la homogeneidad en el comportamiento en cada etapa del proceso posterior, introduciendo la materia prima en su estado crudo en el interior de una bolsa multicapa de alta resistencia térmica, junto con aliños y en un baño de agua a alta temperatura, de entre 85 y 97°C por un tiempo de entre 1 ,0 y 2,5 horas, para alcanzar una temperatura entre 80 y 85°C en el centro térmico del producto. Posteriormente, el producto se enfría aceleradamente hasta alcanzar una temperatura superior a los 0°C e inferior a los 5°C en el centro térmico del producto, para luego empaquetarlo, transportarlo y distribuirlo a cadenas de retail, bajo condiciones de refrigeración adecuadas para su conservación, de modo que sea recibido y almacenado en cámaras de refrigeración a una temperatura de entre 0 y 5°C. El producto, ya en tienda, es luego introducido en un horno de convección por un tiempo de entre 15 y 30 minutos, con la finalidad de darle un aspecto dorado a su presentación como pollo asado, en cuanto a su color, temperatura y olor, para entonces ser envasado Individualmente y asegurar un adecuado tratamiento del producto final, sin que sufra daños mecánicos y por otro lado administrar la cantidad en producción. Thus, document WO/2020/019088 refers to a process for the production of cooked and roasted chicken that allows centralization of large-scale production processes applied to retail chains, which achieves a duration of at least 25 days, which includes receiving in a central production plant the chicken raw material, in a fresh or frozen state, with a caliber range in weight between 1.0 and 2.5 kg, with the purpose of ensuring homogeneity in behavior at each stage of the process. Subsequently, introducing the raw material in its raw state inside a multi-layer bag of high thermal resistance, together with seasonings and in a water bath at a high temperature, between 85 and 97°C for a time of between 1.0 and 2.5 hours, to reach a temperature between 80 and 85°C in the thermal center of the product. Subsequently, the product is rapidly cooled until it reaches a temperature above 0°C and below 5°C in the thermal center of the product, to then package, transport and distribute it to retail chains, under refrigeration conditions suitable for its conservation, so that it is received and stored in refrigeration chambers at a temperature between 0 and 5°C. The product, already in the store, is then placed in a convection oven for a time of between 15 and 30 minutes, in order to give a golden appearance to its presentation as roast chicken, in terms of its color, temperature and smell, to then be individually packaged and ensure adequate treatment of the final product, without suffering mechanical damage and, on the other hand, manage the quantity in production.
ES ES2602152U propone un procedimiento en línea para tratar carne que comprende las etapas siguientes: - inyectar un fluido de adobo en la carne, - agitar la carne, en el que la carne se desplaza en una dirección mientras se agita, se detiene y a continuación se invierte, - aplicar un tratamiento térmico a la carne. ES ES2602152U proposes an online procedure for treating meat comprising the following steps: - injecting a marinade fluid into the meat, - stirring the meat, in which the meat moves in one direction while stirring, stops and then reverse, - apply heat treatment to the meat.
ES2284918U describe un método que comprende: enfriar rápidamente por lo menos la carne de pechuga de un ave sin deshuesar recién matada preparada, por exposición a una temperatura de enfriamiento de a lo sumo -10°C para proporcionar una corteza congelada sobre la pechuga y un gradiente de temperatura a través de la carne de pechuga en el que la reducción de la temperatura interior de la carne de la pechuga no es mayor del 65% de la reducción en la temperatura superficial de la carne de pechuga; y reducir la velocidad a la que se enfría la pechuga para reducir dicho gradiente de temperatura mientras se mantiene la temperatura superficial de la carne de pechuga por debajo de -2°C durante tiempo suficiente para congelar solo una porción del contenido de agua de la carne de pechuga, para acelerar el ablandamiento de la carne de ave. ES2284918U describes a method comprising: rapidly cooling at least the breast meat of a prepared freshly killed bone-in poultry by exposure to a cooling temperature of at most -10°C to provide a frozen crust on the breast and a temperature gradient across the breast meat in which the reduction in the internal temperature of the breast meat is no more than 65% of the reduction in the surface temperature of the breast meat; and reduce the speed at which The breast is cooled to reduce said temperature gradient while maintaining the surface temperature of the breast meat below -2°C for sufficient time to freeze only a portion of the water content of the breast meat, to accelerate tenderization. of poultry meat.
Conclusiones: Como se desprende de la investigación realizada, ninguno de los documentos encontrados soluciona los problemas planteados como lo hace la invención propuesta. Conclusions: As can be seen from the research carried out, none of the documents found solve the problems raised as the proposed invention does.
DESCRIPCIÓN DE LA INVENCIÓN DESCRIPTION OF THE INVENTION
El dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento objeto de la presente invención se constituye a partir de una línea de transporte automática donde el ave o carne deshuesada de res o cerdo se cuelga para enfriamiento usando aire frío, y tras enfriarse pasa a pesarse cada unidad por medio de una transferencia automática a la línea de inyección, donde se encuentra una cantidad de recámaras montadas en un carrusel vertical (u horizontal) y equipadas con una cantidad de agujas que inyectarán una solución de salmuera específica para cada pieza, de forma homogénea, basándose en el peso de las mismas, donde las agujas serán de 1 ,2 a 3 mm de diámetro. The tendering device for chicken and other meats in line with individual weight control per piece in a cooling line object of the present invention is constituted from an automatic transport line where the poultry or boneless meat of beef or pork is hung to cooling using cold air, and after cooling each unit is weighed by means of an automatic transfer to the injection line, where there is a number of chambers mounted on a vertical (or horizontal) carousel and equipped with a number of needles that will inject a specific brine solution for each piece, homogeneously, based on their weight, where the needles will be 1.2 to 3 mm in diameter.
El sistema reconocerá el peso individual de cada unidad, y en un control se indicará cuál es el nivel de inyección deseado. Y después de inyectar el volumen de salmuera Indicado, la recámara se abre de forma automática permitiendo que el ave o pieza de carne continúe en la línea, donde por medio de una transferencia con pesaje automática se confirmará, o no, si el nivel de salmuera inyectado es el correcto, donde el sistema tomará medidas correctivas para las siguientes inyecciones. The system will recognize the individual weight of each unit, and a control will indicate the desired injection level. And after injecting the indicated volume of brine, the chamber opens automatically allowing the bird or piece of meat to continue on the line, where through a transfer with automatic weighing it will be confirmed, or not, whether the brine level injected is the correct one, where the system will take corrective measures for subsequent injections.
Por otro lado, cada recámara dispondrá de un sistema de desinfección incluida para inocular la recámara antes de su próximo uso. On the other hand, each bedroom will have a disinfection system included to inoculate the bedroom before its next use.
A su vez, el sistema cuenta con cámaras y medios de captación de imágenes que tomará una foto de cada recámara después del proceso de desinfección, para realizar un control de la limpieza de la recámara, así como un control de la calidad de las agujas (que estén enteras y sin daños). In turn, the system has cameras and image capture means that will take a photo of each chamber after the disinfection process, to control the cleaning of the chamber, as well as a control of the quality of the needles ( that they are whole and undamaged).
También será parte integral del sistema un control de calidad para fotografiar cada ave o pieza de carne, donde se controle el estado de las mismas antes, durante y tras la inyección de las estas. Otro de los sistemas integrados dentro de la línea de tenderizado objeto de la presente invención es el sistema de distribución de aire de refrigeración, donde será obligatorio contar con un sistema de generación de ozono para garantizar la inocuidad del aire y reducir el conteo bacteriológico del aire. Quality control will also be an integral part of the system to photograph each bird or piece of meat, where their condition is controlled before, during and after their injection. Another of the systems integrated within the laying line object of the present invention is the cooling air distribution system, where it will be mandatory to have an ozone generation system to guarantee the safety of the air and reduce the bacteriological count of the air. .
La capacidad del equipo es capaz de tratar de tres mil a diecisiete mil aves por hora, o, en el caso de la res, de veinticinco a doscientas cincuenta piezas por minuto, donde el carrusel de las recámaras tendrá un sistema de control de velocidad que se ajusta de forma automática a la velocidad de la cadena de refrigeración. The capacity of the equipment is capable of treating from three thousand to seventeen thousand birds per hour, or, in the case of beef, from twenty-five to two hundred and fifty pieces per minute, where the chamber carousel will have a speed control system that Automatically adjusts to the speed of the refrigeration chain.
Salvo que se indique lo contrario, todos los elementos técnicos y científicos usados en la presente memoria poseen el significado que habitualmente entiende un experto normal en la técnica a la que pertenece esta invención. En la práctica de la presente invención se pueden usar procedimientos y materiales similares o equivalentes a los descritos en la memoria. Unless otherwise indicated, all technical and scientific elements used herein have the meaning normally understood by a person skilled in the art to which this invention belongs. Procedures and materials similar or equivalent to those described herein may be used in the practice of the present invention.
A lo largo de la descripción y de las reivindicaciones la palabra "comprende” y sus variantes no pretenden excluir otras características técnicas, aditivos, componentes o pasos. Para los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. Throughout the description and claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will emerge in part of the description and part of the practice of the invention.
BREVE DESCRIPCIÓN DE LOS DIBUJOS BRIEF DESCRIPTION OF THE DRAWINGS
Para una mejor comprensión de la presente descripción se acompañan unos dibujos que representan una realización preferente no limitativa de la presente invención: For a better understanding of the present description, some drawings are attached that represent a non-limiting preferred embodiment of the present invention:
Figura 1 : Vísta esquemática en planta de una planta de tratamiento de piezas de carne con el dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento objeto de la presente invención. Figure 1: Schematic plan view of a meat piece treatment plant with the tenderizing device for chicken and other meats online with individual weight control per piece on a cooling line that is the object of the present invention.
Las referencias numéricas que aparecen en dichas figuras corresponden a los siguientes elementos constitutivos de la invención: The numerical references that appear in said figures correspond to the following constituent elements of the invention:
1. Línea de transporte automática 1. Automatic conveying line
2. Línea de inyección 2. Injection line
3. Recámaras 3 bedrooms
DESCRIPCIÓN DE UNA REALIZACIÓN PREFERENTE DESCRIPTION OF A PREFERRED EMBODIMENT
Una realización preferente del dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento objeto de la presente invención, con alusión a las referencias numéricas, puede basarse en una instalación de una línea de transporte automática (1 ) donde el ave o carne deshuesada de res o cerdo se cuelga para enfriamiento usando aire frío a través de un sistema de distribución de aire de refrigeración con sistema de generación de ozono, y tras enfriarse pasa a pesarse, cada unidad, por medio de una transferencia automática a una línea de inyección (2), donde se encuentra una cantidad de recámaras (3) montadas en un carrusel vertical (u horizontal) y equipadas con una cantidad de agujas que inyectarán una solución de salmuera específica para cada pieza, de forma homogénea, basándose en el peso de las mismas, donde las agujas serán de 1 ,2 a 3 mm de diámetro. El carrusel de las recámaras (3) tendrá un sistema de control de velocidad que se ajusta de forma automática a la velocidad de la línea de refrigeración. A preferred embodiment of the tenderizing device for chicken and other meats in line with individual weight control per piece in the cooling line object of the present The invention, with reference to the numerical references, can be based on an installation of an automatic transport line (1) where the poultry or deboned meat of beef or pork is hung for cooling using cold air through an air distribution system of refrigeration with an ozone generation system, and after cooling, each unit is weighed, by means of an automatic transfer to an injection line (2), where there is a number of chambers (3) mounted on a vertical carousel (u horizontal) and equipped with a number of needles that will inject a specific brine solution for each piece, homogeneously, based on their weight, where the needles will be 1.2 to 3 mm in diameter. The chamber carousel (3) will have a speed control system that automatically adjusts to the speed of the refrigeration line.
El sistema comprende a su vez un control de peso para cada unidad, con un sistema de captación de imágenes de estas, donde se controle el estado de las mismas antes, durante y tras la inyección de las estas, y poder determinar cuál es el nivel de inyección deseado antes de cada recámara (3) y lo compara y comprueba una vez sale cada pieza de la recámara (3). A partir de la calidad de cada pieza y sus dimensiones, se establece el nivel de penetración de las agujas en cada unidad, evitando de esta forma que las agujas pasen los huesos. The system in turn includes a weight control for each unit, with a system for capturing images of these, where their status is controlled before, during and after the injection of these, and to be able to determine what the level is. of injection before each chamber (3) and compares and checks it once each piece comes out of the chamber (3). Based on the quality of each piece and its dimensions, the level of penetration of the needles in each unit is established, thus preventing the needles from passing the bones.
Una banda continua lleva cada unidad de su posición vertical a horizontal, y la misma servirá de soporte durante el proceso de inyección; y al terminar, cada unidad es devuelta a su posición vertical. A continuous band takes each unit from its vertical to horizontal position, and it will serve as support during the injection process; and upon completion, each unit is returned to its upright position.
Para la inyección unitaria se utiliza una tapa que porta el grupo de agujas que penetrarán la unidad, y las agujas serán desplazadas en cada tapa acorde a las dimensiones establecidas de cada pieza de carne. For the unit injection, a lid is used that carries the group of needles that will penetrate the unit, and the needles will be displaced in each lid according to the established dimensions of each piece of meat.
Por otro lado, cada recámara (3) dispone de un sistema de desinfección, así como cámaras y medios de captación de imágenes que tomará una foto de cada recámara después del proceso de desinfección, para realizar un control de la limpieza de la recámara (3) y las agujas (3). On the other hand, each bedroom (3) has a disinfection system, as well as cameras and image capture means that will take a photo of each bedroom after the disinfection process, to control the cleanliness of the bedroom (3). ) and the needles (3).
El sistema está diseñado para mantener la trazabilidad de cada pieza proveniente desde que se cuelga en la línea de sacrificio. The system is designed to maintain traceability of each piece from the moment it is hung on the slaughter line.
Ei procedimiento de control de peso y tenderizado que se lleva a cabo a partir del equipo anteriormente descrito se desarrolla en las siguientes etapas técnicas: i.- El ave o carne deshuesada de res o cerdo se cuelga de una línea de transporte automática (1). The weight control and tendering procedure that is carried out using the equipment described above is developed in the following technical stages: i.- The poultry or boneless beef or pork is hung from an automatic transport line (1).
¡i.- Las piezas de ave o carne deshuesada de res o cerdo son refrigeradas a través de un sistema de distribución de aire de refrigeración con sistema de generación de ozono. iii.- Se pesa cada unidad por medio de una transferencia automática a la línea de inyección (2). iv.- El sistema reconoce el peso individual de cada unidad y determina cuánta cantidad de salmuera hay que inyectar en cada una. v.- Cada recámara, equipada con un juego de agujas, inyecta la salmuera de forma homogénea a cada unidad. vi.- Cada pieza se transfiere por medio de una transferencia con pesaje automático para confirmar el nivel de inyección inoculado y decidir si hay que volver a inyectar en la siguiente recámara o la pieza está lista, (o si la pieza ha resultado defectuosa). vii.- A su vez, se realiza una desinfección automática de cada recámara (3), y una comprobación del estado de limpieza y cuidado de las agujas de la recámara (3) tras cada uso. viií.- Las piezas que han llegado al peso deseado se transfieren de nuevo a la línea de refrigeración, listas para ser empacadas como piezas enteras, troceadas o deshuesadas. i.- The pieces of poultry or boneless beef or pork are refrigerated through a cooling air distribution system with an ozone generation system. iii.- Each unit is weighed by means of an automatic transfer to the injection line (2). iv.- The system recognizes the individual weight of each unit and determines how much brine must be injected into each one. v.- Each chamber, equipped with a set of needles, injects the brine homogeneously into each unit. vi.- Each piece is transferred by means of a transfer with automatic weighing to confirm the level of inoculated injection and decide if it must be injected again in the next chamber or the piece is ready, (or if the piece has been defective). vii.- At the same time, an automatic disinfection of each chamber (3) is carried out, and a check of the state of cleanliness and care of the chamber needles (3) is carried out after each use. viii.- The pieces that have reached the desired weight are transferred back to the refrigeration line, ready to be packaged as whole pieces, chopped or boned.

Claims

REIVINDICACIONES
1.- Dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento, constituido por una instalación de una línea de transporte automática (1) donde el ave o carne deshuesada de res o cerdo se cuelga para enfriamiento, caracterizado porque a continuación del enfriado comprende una transferencia automática a una línea de inyección (2), donde se encuentra una cantidad de recámaras (3) montadas en un carrusel vertical (u horizontal) y equipadas con una cantidad de agujas preparadas con una solución de salmuera específica para cada pieza, y cuyo carrusel de las recámaras (3) comprende un sistema de control de velocidad que se ajusta de forma automática a la velocidad de la línea de refrigeración. 1.- In-line tendering device for chicken and other meats with individual weight control per piece on a cooling line, consisting of an installation of an automatic transport line (1) where the poultry or boneless beef or pork is hung for cooling, characterized in that after cooling it comprises an automatic transfer to an injection line (2), where there is a number of chambers (3) mounted on a vertical (or horizontal) carousel and equipped with a number of needles prepared with a specific brine solution for each piece, and whose chamber carousel (3) includes a speed control system that automatically adjusts to the speed of the refrigeration line.
2.- Dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento, según reivindicación 1 , donde la línea de inyección comprende un control de peso para cada unidad, con un sistema de captación de imágenes de ias unidades de pollo/carne. 2.- In-line tenderizing device for chicken and other meats with individual weight control per piece in a cooling line, according to claim 1, where the injection line includes a weight control for each unit, with an image capture system. of the chicken/meat units.
3.- Dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento, según reivindicación 1 , donde cada recámara (3) dispone de un sistema de desinfección, así como cámaras y medios de captación de imágenes que tomará una foto de cada recámara después del proceso de desinfección. 3.- Tending device for chicken and other meats in line with individual weight control per piece in a cooling line, according to claim 1, where each chamber (3) has a disinfection system, as well as chambers and means for capturing images that will take a photo of each bedroom after the disinfection process.
4.- Dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento, según reivindicación 1, donde el sistema de distribución de aire de refrigeración comprende un sistema de generación de ozono. 4.- Tending device for chicken and other meats in line with individual weight control per piece in a cooling line, according to claim 1, where the cooling air distribution system comprises an ozone generation system.
5.- Procedimiento de control de peso y tenderizado, llevado a cabo a partir del dispositivo de tenderizado para pollo y otras carnes en línea con control de peso individual por pieza en línea de enfriamiento, anteriormente reivindicado, que se desarrolla en las siguientes etapas técnicas: i.- El ave o carne deshuesada de res o cerdo se cuelga de una línea de transporte automática (1). 5.- Weight control and tendering procedure, carried out from the tendering device for chicken and other meats online with individual weight control per piece on a cooling line, previously claimed, which is developed in the following technical stages : i.- The poultry or boneless beef or pork is hung from an automatic transport line (1).
¡i.- Las piezas de ave o carne deshuesada de res o cerdo son refrigeradas a través de un sistema de distribución de aire de refrigeración con sistema de generación de ozono. i.- The pieces of poultry or boneless beef or pork are refrigerated through a cooling air distribution system with an ozone generation system.
¡ii.- Se pesa cada unidad por medio de una transferencia automática a la línea de inyección (2). iv.' El sistema reconoce el peso individual de cada unidad y determina cuánta cantidad de salmuera hay que inyectar en cada una. v.- Cada recámara, equipada con un juego de agujas, inyecta la salmuera de forma homogénea a cada unidad. vi.- Cada pieza se transfiere por medio de una transferencia con pesaje automático para confirmar el nivel de Inyección inoculado y decidir si hay que volver a inyectar en la siguiente recámara o la pieza está lista, (o si la pieza ha resultado defectuosa). vil.- A su vez, se realiza una desinfección automática de cada recámara (3), y una comprobación del estado de limpieza y cuidado de las agujas de la recámara (3) tras cada uso. viii.- Las piezas que han llegado al peso deseado se transfieren de nuevo a la línea de refrigeración, listas para ser empacadas como piezas enteras, troceadas o deshuesadas. ¡ii.- Each unit is weighed by means of an automatic transfer to the injection line (2). iv.' The system recognizes the individual weight of each unit and determines how much brine to inject into each one. v.- Each chamber, equipped with a set of needles, injects the brine homogeneously into each unit. vi.- Each piece is transferred by means of a transfer with automatic weighing to confirm the injection level inoculated and decide if it must be injected again in the next chamber or the piece is ready, (or if the piece has been defective). vil.- In turn, an automatic disinfection of each chamber (3) is carried out, and a check of the state of cleanliness and care of the chamber needles (3) after each use. viii.- The pieces that have reached the desired weight are transferred back to the refrigeration line, ready to be packaged as whole pieces, chopped or boned.
PCT/ES2023/070522 2022-09-12 2023-08-22 In-line tenderising device for chicken and other meats with individual weight control by piece in a cooling line WO2024056922A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES202230799A ES2965108A1 (en) 2022-09-12 2022-09-12 TENDERING DEVICE FOR CHICKEN AND OTHER MEATS ON LINE WITH INDIVIDUAL WEIGHT CONTROL PER PIECE ON COOLING LINE (Machine-translation by Google Translate, not legally binding)
ESP202230799 2022-09-12

Publications (1)

Publication Number Publication Date
WO2024056922A1 true WO2024056922A1 (en) 2024-03-21

Family

ID=90274323

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2023/070522 WO2024056922A1 (en) 2022-09-12 2023-08-22 In-line tenderising device for chicken and other meats with individual weight control by piece in a cooling line

Country Status (2)

Country Link
ES (1) ES2965108A1 (en)
WO (1) WO2024056922A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3209730A1 (en) * 1982-03-17 1983-09-29 Markert Maschf Bv Method and machine for injecting liquid into the flesh of an animal
ES2301542T3 (en) * 2001-05-18 2008-07-01 Metalquimia, S.A. INSTALLATION FOR THE TREATMENT AND PACKAGING OF CARNIC MATTER IN CONTINUOUS REGIME.
ES2706700T3 (en) * 2016-05-05 2019-03-29 Metalquimia Sa Plant and method of treating whole muscle meat

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3209730A1 (en) * 1982-03-17 1983-09-29 Markert Maschf Bv Method and machine for injecting liquid into the flesh of an animal
ES2301542T3 (en) * 2001-05-18 2008-07-01 Metalquimia, S.A. INSTALLATION FOR THE TREATMENT AND PACKAGING OF CARNIC MATTER IN CONTINUOUS REGIME.
ES2706700T3 (en) * 2016-05-05 2019-03-29 Metalquimia Sa Plant and method of treating whole muscle meat

Also Published As

Publication number Publication date
ES2965108A1 (en) 2024-04-10

Similar Documents

Publication Publication Date Title
Sams Meat quality during processing
CN104472648B (en) A kind of extraordinary mountain hog slaughtering processing technology
AU2017203094B2 (en) Food hygiene method and food product
Jeong et al. Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air
WO2024056922A1 (en) In-line tenderising device for chicken and other meats with individual weight control by piece in a cooling line
ES2376442A1 (en) Cured chunky meat product, in particular boiled ham
US20190008174A1 (en) Meat processing methods
World Health Organization Code of Practice for fish and fishery products
EP1280426B1 (en) Method and installation for cooling slaughtered poultry
CN110915754A (en) Hatching method of white feather broiler hatching eggs
ES2300860T3 (en) PROCEDURE FOR THE CONDITIONING AND CONSERVATION OF LONG-TERM WITHOUT COLD CHAIN, OF CARNIC PRODUCTS.
Kim et al. Effect of the length of feed withdrawal on weight loss, yield and meat color of broiler
CN108124946A (en) A kind of sterilization fresh-keeping method of meat or meat products
Smulders et al. The conversion of muscle to meat
EP1293129B1 (en) Process for handling fish from its delivery to gutting thereof
US6419964B2 (en) Method and apparatus for making bait
Potter et al. Meat, poultry, and eggs
Wabeck Processing chicken meat
Alam Hygienic Dried and Salted Fish Production-A Field Guide
ES2926875A1 (en) Improved method for the packaging and long-term preservation of meat products without cold chain
Kim Enhancing texture and tenderness in poultry meat Iksoon Kang, California Polytechnic State University, USA; and
CN1218644A (en) Pickling method of fowl
Pandey et al. Basic operations and conditions
Devine Meat science in New Zealand
Milligan Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23864845

Country of ref document: EP

Kind code of ref document: A1