Abstract:
The invention pertains to a method for processing a defeathered whole leg poultry product, wherein the method comprises the following steps: -providing a leg product which comprises: -a thigh, -a drumstick, -a knee joint, -while the leg product is suspended from a carrier of a conveyor, making a transverse cut at the knee joint, which transverse cut is made from the rear side of the leg product towards the knee cap, said cut having a cut end which is located adjacent to the rear of the knee cap so that the thigh and the drumstick remain connected to each other and the knee cap remains intact, by which cut a drumstick side cut plane and a thigh side cut plane are created, -while keeping the thigh meat and the drumstick connected to each other, removing the thigh bone from the thigh meat via the thigh side cut plane of the transverse cut, -while keeping the thigh meat and the drumstick connected to each other, severing the knee meat from the knee cap while keeping the knee meat and the thigh meat connected to each other, and subsequently severing the still interconnected knee meat and thigh meat from the drumstick.
Abstract:
System for skin removal from defeathered whole leg or drumstick poultry products, wherein the system comprises: • - a poultry products conveyor comprising: • - a track (10) including a circle arc track portion, • - a series of poultry product carriers (2) which are spaced apart from one another in the direction of the track and which are movable along said track, wherein each poultry product carrier is adapted to hold at least one defeathered whole leg or drumstick poultry product at the ankle joint thereof such that the poultry product is conveyed hanging from said carrier, a carousel skin removal device (20) arranged along the track of the poultry products conveyor at the circle arc track portion and adapted to remove skin from whole leg or drumstick poultry products held and conveyed by said poultry products conveyor.
Abstract:
The present invention relates to a device and method for removing wing tips (2t) from carcass parts of slaughtered poultry, comprising a wing tip processing station (100) with a wing tip cutter (105) adapted to remove the wing tip segment from the lower wing member, and a set of multiple wing guides (101, 102) for guiding and positioning one wing so as to define the position of the lower wing member, the wing tip joint and the wing tip of said one wing at the wing tip cutter. At least one upper wing member guide (101) and at least one lower wing member guide (102) is provided. According to the present invention, the lower wing member guide comprises two guide members defining a slit (104) between them in which the lower wing member is received, wherein at least one of the guide members is biased towards the other, allowing for variations of the width of the slit, such that - at the wing tip cutter - the guide members clampingly engage the lower wing member with the radius and ulna bones being positioned one behind the other, seen in the conveying direction, thereby defining the orientation of the lower wing member and of the wing tip segment at the wing tip cutter.