Source: https://patents.google.com/patent/EP2101592A1/en
Timestamp: 2020-08-04 12:25:25
Document Index: 363852170

Matched Legal Cases: ['art 1', 'art 1', 'arts 5', 'art 1', 'art 1', 'art 1', 'art 1', 'arts 1', 'arts 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'arts 1', 'arts 1', 'art 1', 'art 1', 'art 1', 'arts 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art 1', 'art.\n2', 'art.\n12', 'art.\n13']

EP2101592A1 - Method and apparatus for the separate harvesting of back skin and back meat from a carcass part of slaughtered poultry - Google Patents
Method and apparatus for the separate harvesting of back skin and back meat from a carcass part of slaughtered poultry
EP2101592A1
EP2101592A1 EP20070860879 EP07860879A EP2101592A1 EP 2101592 A1 EP2101592 A1 EP 2101592A1 EP 20070860879 EP20070860879 EP 20070860879 EP 07860879 A EP07860879 A EP 07860879A EP 2101592 A1 EP2101592 A1 EP 2101592A1
EP2101592B1 (en
2006-12-22 Priority to NL1033122A priority Critical patent/NL1033122C2/en
2009-09-23 Publication of EP2101592A1 publication Critical patent/EP2101592A1/en
2010-07-28 Publication of EP2101592B1 publication Critical patent/EP2101592B1/en
108010070551 Meat Proteins Proteins 0.000 title claims abstract description 58
238000003306 harvesting Methods 0.000 title claims abstract description 27
108010066207 Poultry Proteins Proteins 0.000 title claims abstract description 13
210000002414 Leg Anatomy 0.000 claims abstract description 78
239000000047 products Substances 0.000 claims abstract description 46
235000013372 meat Nutrition 0.000 description 36
A method for the harvesting of back skin from a carcass part(l) of slaughtered poultry, from which carcass part the breast cap has been removed, wherein the carcass part initially comprises at least a part of the upper back and at least a part of the legs (5) connected to the back, wherein the part of the upper back comprises back meat (8) and back skin(4), and wherein the leg parts comprise at least the thighs and are provided at least partially with leg skin, the leg skin being connected at least partially to the back skin, which carcass part has a front, a rear and two sides. The method includes the following steps: - suspending the carcass part in a product carrier, the product carrier engaging the leg parts, - making a first and a second side cut in the hanging carcass part, which side cuts on the sides are located on either side of the carcass part and extend substantially perpendicularly to the vertebral column, wherein each side cut separates at least the leg skin on the respective side of the carcass part from the back skin, - detaching the back skin from the back meat, and - harvesting the back meat after the back skin has been detached from the back meat, fo example by detaching the back meat from the remainder of the carcass part.
The invention achieves this object by a method according to claim 1 and an apparatus according to either claim 11 or claim 12.
- on both sides of the carcass part, so the leg skin on the respective side of the carcass part is separated from the back skin, and
- on the rear side of the carcass part, in the centre, so the leg skin and the back skin are separated from each other at this location.
The suspending of the carcass part by its legs has the advantage of allowing the back skin to be harvested in a controllable manner. It is also possible, in a suitable embodiment of the method and apparatus, to havest the back meat in the same line as that in which the remainder of the carcass part, in particular the leg parts, is processed.
A further advantage of the apparatus and the method according to the invention is that specific poultry products can be made with a higher degree of automation/mechanization, whereas the production thereof previously required undesirable effort, including in particular manual operations. Examples of this include barbecue sticks for the Australian market which comprise a shoulder blade and the meat surrounding it. In the past, it was not possible to produce this product automatically in a line, while the partially manual production led to an excessively expensive product. The apparatus and method according to the invention allow products of this type to be produced, conversely, at an acceptable price. It is possible to form separate precuts at the above-mentioned locations. This then results in two side cuts and a back cut. However, it is also possible to form a continuous cut along two or more of the above-indicated locations in the carcass. Thus, for example, a single, combined precut can be made, the back skin and leg skin being separated from each other at all three of the above-mentioned locations.
When making of the precuts in the sides, at least the skin is cut through. The cutting means which make these cuts, optionally as part of a longer, if appropriate single, continuous, cut, can, however, also be adjusted in such a way that the meat lying under the skin is also cut into or cut through.
If separate or interrupted precuts are selected, the precuts are preferably located substantially in line with one another. If separate or interrupted precuts are selected, the precuts preferably almost join up with one another.
The apparatus according to the invention comprises a first cutting means for making the side cuts on the sides of the carcass part.
In a possible embodiment, the first cutting means comprises two cutting members: a first cutting member for making the first side cut and a second cutting member for making the second side cut on the other side of the carcass part.
For making a cut, the carcass part and the cutting means which makes the respective cut move with respect to each other. Generally speaking, the carcass part will be moved by the product carrier along a predetermined path and the cutting means are arranged in a substantially stationary position, if appropriate resiliently arranged, in the frame of the apparatus.
In a possible embodiment it is envisaged that the first cutting means to comprise two cutting members which are arranged on either side of the path along which the product carrier moves the carcass part.
The invention can be carried out in an apparatus which also comprises a second cutting means. This second cutting means is then used for making the back cut, whereas the first cutting means preferably comprises two separate cutting members - each for one cut on one side. This variation is particularly suitable if the making of three separate precuts is selected: one on each side and one cut on the back.
The cutting means can be provided with rotating, for example circular, blades and/or static blades.
In a variation, the apparatus can comprise a single cutting member, for example a rotating or static blade. The carcass part is in this case guided with respect to the cutting member in such a way (and/or the cutting member is guided along the carcass part in such a way) that the single cutting member makes the aforementioned precuts, preferably as a single continuous cut. The relative movement between the cutting member and carcass part will in this case generally include both rotational and translational movements. In this embodiment, the first and the second cutting means are integrated into a single cutting member.
Preferably, the apparatus comprises one or more guides for the carcass part that ensure that the carcass part is positioned with respect to one or more of the cutting means and/or the back skin harvester.
US 4,723,339 describes a method and apparatus for the removing of breast skin from a carcass part of slaughtered poultry. The carcass part is guided by a product carrier, hanging by its legs, along the skin removal apparatus. The method according to US 4,723,339 is not suitable for the removal or harvesting of back skin because, unlike breast skin, back skin cannot be stretched. In addition, the breast skin is damaged considerably during removal if the apparatus according to US 4,723,339 is used. The extent of the damage which the skin incurs during the removal thereof with the aid of the apparatus according to US 4,723,339 is undesirable if the skin is to be sold as an independent product.
The initial carcass part 1 , as is shown in the figures, is a poultry carcass, in the present case chicken, wherein the breast cap is missing as a result of the fact that it was removed in an earlier processing step, for example while the carcass part was suspended by its leg parts from a suitable product carrier. Fig. 1 is an overall view of the processing according to the invention. The starting point is a carcass part 1 of slaughtered poultry, the breast cap having been removed (see Fig. 1A). The processing according to the invention described in the present document yields three products: a back half 101 comprising the two leg parts 5 (see Fig. 1C), a skinned back piece 3 (comprising the back meat 8) and, as the third product, the harvested back skin 4. With regard to the back meat 8 and back skin 4, reference is made to a Fig. 1B. After the described processing steps according to the invention, the back half 101 can be further processed to form, for example, drumsticks, chicken legs, thigh pieces and/or deboned leg meat.
The product carrier 50 brings the carcass part 1 , which is suspended by its legs 5 below the product carrier 50, to a first cutting means of an apparatus (not shown in further detail), for example comprising a frame. Before the carcass part 1 reaches the first cutting means, the carcass part 1 is intercepted by guides 16, for example as shown in Figure 2. In the example of Fig. 2, the guides 16 are formed by rods between which the carcass part passes, although it is also conceivable to use plates or the like. Preferably, the space between the guides 16 at the end at which the carcass parts enter is relatively large in order subsequently to become smaller closer to the first cutting means. The guides 16 are preferably attached above the first cutting means. The guides 16 are in this case more effective because they act on a more substantial mass of the carcass part 1 hanging from the product carrier 50.
In this example, the first cutting means comprises a first cutting member 15a and a second cutting member 15b which are arranged on either side of the path of the carcass parts 1 in the frame of the apparatus. The cutting members 15a, 15b of the first cutting means are configured in the present case as rotating, in this case circular, blades. Each of the rotating blades 15a, 15b is attached to a shaft 17a, b and is driven by a motor 18a, b. As an alternative to the rotating blades, static blades can also be used on either side of the path for the carcass parts 1.
The carcass part 1 is in this case guided with the breast side in front (viewed in the direction of conveyance T) between the rotating blades 15a, 15b. On entering the first cutting means, the carcass part 1 experiences a certain degree of resistance, causing the carcass part 1 to tilt slightly about a horizontal axis which is substantially perpendicular to the direction of conveyance. As the first cutting means passes through the carcass part 1 , this resistance disappears, allowing the carcass part 1 to hang upright again. This gives rise to somewhat curved side cuts 10a, b in the sides of the carcass part 1. The curvature follows, to some extent, the contour of the thigh.
Each of the cutting members 15a, b forms a side cut 10a, b in the respective side 6 of the carcass part 1. Each side cut 10a, b cuts through the skin on the carcass part 1 in such a way that, on the side 6 of the carcass part 1 , the skin of the respective leg 5 and the skin of the back are separated from each other. The side cuts 10a, b are preferably located much possible at the location at which the back piece 3 is subsequently cut loose from the legs 5, i.e. between the respective thigh and the back of the carcass part 1 hanging from the product carrier.
It is possible to adjust the cutting depth of the cutting members 15a, 15b in such a way that the meat which is located below the skin is also cut into or cut through. It is even possible to cut part of the back piece 3 away from the legs 5 as early as when the side cuts 10a, b are made. The backbone however stays intact.
In the exemplary embodiment of Fig. 2, the side cuts 10a, b are made substantially at the same time. However, it is also possible to make the side cuts 10a, b sequentially (first the one side cut and then the other). In fact, this also applies to an alternative variation (not shown) without a back cut.
Fig. 3 shows the carcass part 1 after the making of the side cuts 10a, b.
In this example, a back cut 11 is made after making the side cuts 10a, b. This is shown in Fig. 4. However, it is also possible to make first the back cut 11 and then the side cuts 10a, b. In this case, the product carrier 50 brings the carcass part 1 to the second cutting means which is accommodated in the frame (not shown in greater detail) of the apparatus. The second cutting means is used to make the back cut 11. For making the back cut 11 , the carcass part 1 is in this case rotated through a quarter of a turn, so instead of the front 9 of the carcass part 1 one of the sides 6 is directed forward (viewed in the direction of conveyance T).
In the exemplary embodiment of Fig. 4, the second cutting means is configured as a rotating, in this case circular, blade 25. The rotating blade 25 is arranged along the path which the carcass parts 1 follow, hanging from the carriers 50. In order to be able to make the back cut 11 using the rotating blade 25 which is arranged along the path, the carcass parts 1 are rotated, during the conveyance from the first cutting means 15a, b to the second cutting means 25, in such a way that the carcass part 1 is moved, with one of the sides 6 in front (viewed in the direction of conveyance), by the product carrier 50 along the path. In this way, the rear of the carcass part 1 becomes directed to that side of the path on which the rotating blade 25 is arranged. This is shown in Fig. 4.
A guide 26, carried by the frame (not shown in greater detail) of the apparatus, ensures in this case that the carcass part 1 is pressed against the rotating blade 25. In the example of Fig. 4, use is made of a single guide 26 which is arranged opposite the rotating blade 25 along the path. Use can also be made of two guides which are arranged on either side of the path which the carcass parts 1 follow. In that case, the second cutting means protrudes somewhat above the guide which is arranged on the edge of the cutting means or somewhat below said guide, thus allowing the carcass part 1 to be brought into contact with the second cutting means. The guides can be configured in manners known to a person skilled in the art, for example as round or square rods or bars or as plates.
In order to limit the cutting depth, the rotating blade 25 is preferably provided with a depth stop, in this case a cap 29 which rests against the circular blade. This cap 29 is attached to the upper side and/or the underside of the rotating blade 25. This cap 29 prevents the rotating blade 25 from penetrating the carcass part 1 too deeply. The back cut 11 joins up with the side cuts 10a, b as closely as possible, so ideally one continuous cut is present in the skin between the legs 5 and the back of the carcass part 1 after passing the second cutting means. This is shown in Fig. 5. If the cuts 10a, b, 11 do not exactly join up with one another, this is not necessarily a problem. Any small connections between the leg skin and the back skin 4 are detached during the picking of the back skin. It is additionally advantageous if the cuts are located substantially in one another's extension.
In an alternative embodiment (not shown), the back cut is omitted. In this variation, the rotating blades 15a, 15b are arranged in such a way that they also cut through the back meat. Reasonable effectiveness is achieved, in particular in the processing of chicken, if in this case the distance between the cutting edges of the rotating blades 15a, b is at most 40 millimetres. Preferably, this distance is selected between 10 and 20 millimetres; more preferably, this distance is approximately 15 mm. At these preferred values for the distance between the rotating blades 15a, b which form the side cuts, the harvesting of the back skin is more effective.
In this variation (not shown), static blades or other cutting members can also be used. If other cutting members are used, it is advantageous to make the ends of the two side cuts, on the side facing the vertebral column, at a mutual distance of at most 40 mm. Preferably, this distance is selected between 10 and 20 millimetres; more preferably, this distance is 15 mm.
The profiles 32 on rolls 31 which are located next to one another act on the back skin 4 which is clasped between the profiles 32. As a result of the movement of the carcass part 1 with respect to the back skin harvester 30 and as a result of rotation of the rolls 32, the back skin 4 is pulled loose from the back meat 8. Preferably, the profiles move the back skin 4 in a direction which is opposite to the direction of conveyance T. This promotes the back skin 4 to be harvested in one piece. The cuts 10a, b and 11 define the back skin 4 which is removed with respect to the leg skin which then remains attached to the carcass part 1.
If four rolls 31 are used, they are preferably arranged in such a way that they match the shape of the carcass part 1 , viewed in the direction of conveyance T. Preferably, there is a certain amount of space between the rolls 31 , so the skin is not ground between the rolls 31 but rather remains more or less intact.
In an advantageous embodiment (not shown), there are made, in addition to the aforementioned precuts on either side of the vertebral column of the carcass part, two cuts which extend substantially parallel to the vertebral column. Preferably, these cuts are located adjacent to the vertebral column. It is advantageous if the apparatus is provided with two blades to make the two cuts. These blades may, for example, be two rotatable, disc-shaped blades which at the same time form these cuts. The advantage of making these additional cuts parallel to the vertebral column is that it allows the back skin to be basened more easily from the back meat. These blades can, if appropriate, be arranged resiliently with respect to the frame of the apparatus via a spring mechanism in such a way that they can move resiliently in a direction substantially perpendicular to the vertebral column as the carcass part passes.
After the harvesting of the back skin 4, the back meat 8 can be harvested in any suitable manner. For example, the back meat 8 can be harvested "in the line" in the case of a back meat harvester which is configured for this purpose and arranged along the line. On the other hand, it is also conceivable to remove the (portion of the) carcass part that carries the back meat from the product carrier and to take it out of the line and supply it to a stand-alone harvesting apparatus.
Depending on the selected harvesting method for the back meat, the part comprising the legs of the carcass part can, in addition, be further processed to form chicken legs, drumsticks, deboned leg meat or the like. In practice, it is conceivable that the back meat may have become slightly detached or loosened from the associated bone parts of the carcass even before the back skin is detached. However, for the most part, it will still be connected to the bone parts of the carcass part to be processed when the back skin is harvested.
Fig. 7 shows an alternative manner for making the back cut 11 and/or one or both side cuts 10a, b. In the alternative embodiment of Fig. 7, a static blade 35 is used instead of a rotating blade. The static blade 35 is attached in a holder 37 which holds the blade 35 in place. The holder 37 also ensures that the cutting depth remains limited.
If the embodiment of Fig. 7 is used to make all of the cuts 10a, b, 11 , the carcass part 1 has to be rotated about its vertical axis with respect to the static blade 35. This is indicated in Fig. 7 by the rotation arrows R. It is beneficial if the carcass part is rotated in this way gradually rather than suddenly. Gradual rotation allows the instantaneous position of the carcass part to be controlled more effectively than in the case of sudden rotation.
1. Method for the harvesting of back skin from a carcass part of slaughtered poultry, wherein the carcass part initially comprises at least a part of the upper back and at least a part of the legs connected to the back, from which carcass part the breast cap has been removed, wherein the part of the upper back has back meat and back skin, and wherein the leg parts comprise at least the thighs and are provided at least partially with leg skin, the leg skin being connected at least partially to the back skin, which carcass part has a front , a rear and two sides, which method includes the steps:
- suspending the carcass part in a product carrier, the product carrier engaging the leg parts,
- making a first and a second side cut in the hanging carcass part, which side cuts on the sides are located on either side of the carcass part and extend substantially perpendicularly to the vertebral column, wherein each side cut separates at least the leg skin on the respective side of the carcass part from the back skin,
- detaching the back skin from the back meat, and
- harvesting the back meat after the back skin has been detached from the back meat, for example by detaching the back meat from the remainder of the carcass part.
2. Method according to claim 1, wherein the method further includes making a back cut, which back cut is located on the rear of the carcass part and substantially separates the back skin from the leg skin.
3. Method according to claim 2, wherein first the side cuts are made and then the back cut.
4. Method according to claim 2, wherein first the back cut is made and then the side cuts.
5. Method according to claim 2, wherein first a first side cut is made, then the back cut and then the other side cut.
6. Method according to claim 2, wherein a single continuous cut is made which comprises the first side cut, the back cut and the second side cut.
7. Method according to any one of claims 2 - 6, wherein the depth of the back cut is selected in such a way that only back skin is cut through.
8. Method according to any one of the preceding claims, wherein the depth of the side cuts is selected in such a way that both skin is cut through and a part of the underlying meat is at least partially cut into.
9. Method according to claim 2, wherein the back cut and the side cuts are located substantially in line with one another.
10. Method according to one or more of the preceding claims, wherein during the making of at least one of the aforementioned cuts, the carcass part is rotated with respect to a cutting means which makes the respective cut.
11. Apparatus for the harvesting of back skin from a carcass part of slaughtered poultry, wherein the carcass part initially comprises at least a part of the upper back and at least a part of the legs connected to the back, from which carcass part the breast cap has been removed, wherein the part of the upper back comprises back meat and back skin, and wherein the leg parts comprise at least the thighs and are provided at least partially with leg skin, the leg skin being connected at least partially to the back skin, which carcass part has a front, a rear and two sides, which apparatus comprises:
- a first cutting means for forming a first and a second side cut, which side cuts on the sides are located on either side of the carcass part and extend substantially perpendicularly to the vertebral column, wherein each side cut separates at least the leg skin on the respective side of the carcass part from the back skin, - a second cutting means for making a back cut, which back cut is located on the rear side of the carcass part and substantially separates the back skin from the leg skin,
- a back skin harvester for detaching the back skin from the back meat,
- a back meat harvester for the harvesting of back meat from which the skin has already been removed, the apparatus being adapted to interact with a product carrier which is suitable for engaging on the leg parts of the carcass part.
12. Apparatus for the harvesting of back skin from a carcass part of slaughtered poultry, wherein the carcass part initially comprises at least a part of the upper back and at least a part of the legs connected to the back, from which carcass part the breast cap has been removed, and wherein the part of the upper back comprises back meat and back skin, and wherein the leg parts comprise at least the thighs and are provided at least partially with leg skin, the leg skin being connected at least partially to the back skin, which carcass part has a front, a rear and two sides, which apparatus comprises: - a product carrier for the conveying of the carcass part in a direction of conveyance, preferably while suspended by the leg parts in the product carrier,
- a first cutting means for making a first and a second side cut, which side cuts extend substantially perpendicularly to the vertebral column and are located on the sides on either side of the carcass part, wherein each side cut separates at least the leg skin on the respective side of the carcass part from the back skin,
- a back meat harvester for the harvesting of back meat from which the skin has already been removed, which back meat harvester is located, viewed in the direction of conveyance, upstream of the back skin harvester.
The product carrier being suitable for engaging the leg parts of the carcass part.
13. Apparatus according to claim 12, wherein the apparatus further comprises a cutting means for the making of a back cut, which back cut is located on the rear of the carcass part and substantially separates the back skin from the leg skin.
14. Apparatus according to either claim 11 or claim 12, wherein the first cutting means comprises:
- a first cutting member for making the first side cut, and - a second cutting member for making the second side cut.
15. Apparatus according to claim 12, wherein the first and the second cutting means are integrated into a single cutting member.
16. Apparatus according to any one of claims 11 - 15, wherein the apparatus further comprises a guide for guiding the carcass part to be processed along at least one of the cutting means and/or the back meat harvester.
17. Apparatus according to any one of claims 11 - 16, wherein the cutting means comprise at least one rotating blade.
18. Apparatus according to any one of claims 11 - 17, wherein the cutting means comprise at least one static blade.
19. Apparatus according to claim 12, wherein the first cutting means has two cutting members which are positioned with respect to each other in such a way that the smallest distance between the two side cuts which are made by these cutting members on the side facing the vertebral column is at most 40 millimetres.
20. Apparatus according to claim 19, wherein the distance between the two side cuts on the side facing the vertebral column is between 10 and 20 millimetres, more preferably 15 mm.
EP20070860879 2006-12-22 2007-12-13 Method and apparatus for the separate harvesting of back skin and back meat from a carcass part of slaughtered poultry Active EP2101592B1 (en)
EP2101592A1 true EP2101592A1 (en) 2009-09-23
EP2101592B1 EP2101592B1 (en) 2010-07-28
EP20070860879 Active EP2101592B1 (en) 2006-12-22 2007-12-13 Method and apparatus for the separate harvesting of back skin and back meat from a carcass part of slaughtered poultry
See references of WO2008078982A1 *
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EP2384643B1 (en) 2015-01-14 A method for filleting poultry or poultry parts as well as filleting system and cutting instrument for such poultry or poultry parts
JP5371970B2 (en) 2013-12-18 Device and apparatus for bringing and disassembling a carcass or carcass part of a dismantled poultry into or into a product carrier