MEAT PROCESSING METHOD AND APPARATUS

    公开(公告)号:US20230022593A1

    公开(公告)日:2023-01-26

    申请号:US17786560

    申请日:2020-12-09

    IPC分类号: A22C17/00 B25J11/00

    摘要: A meat processing apparatus has an automated analysis stage for analysing meat parts with penetrating radiation. Data is generated for sue in both feedforward and feedback information, and may be used for robotic control of trimming and boning operations. There is a radiation-shielded chamber within which there is a tomography scanner with a scanner controller, arranged to perform analysis of meat parts. A port is used for entry and exit of meat parts placed in carriers into and out of the chamber for analysis by the scanner, and a handling system performs automated movement of the carriers between the port and the scanner. The port has an interlock chamber, having an inner door and an outer door and a controller to ensure that while the scanner is operating only one door can open. The meat parts are inspected automatically by an inspection station and a controller of the inspection station feeds forward data which is used by the scanner controller to control scanner operation according to meat part physical attributes.

    Meat processing
    2.
    发明授权

    公开(公告)号:US11197482B2

    公开(公告)日:2021-12-14

    申请号:US16564631

    申请日:2019-09-09

    摘要: A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

    MEAT PROCESSING
    3.
    发明申请
    MEAT PROCESSING 审中-公开

    公开(公告)号:US20190387756A1

    公开(公告)日:2019-12-26

    申请号:US16564631

    申请日:2019-09-09

    摘要: A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.