System and method for deboning a poultry leg part

Abstract

A system and method for deboning a poultry leg part, including at least one bone and meat surrounding the bone. The system includes a conveying unit arranged for transporting the poultry leg part along a conveying path. The system also includes a deboning unit. The deboning unit includes a gripper arranged for gripping the meat surrounding the bone, the gripper being associated with a first carrier; a gripper actuator arranged for opening and closing the gripper, the gripper actuator being associated with a second carrier; and a gripper tensioner arranged for providing a biasing force for closing the gripper, the gripper tensioner being associated with a third carrier. The first, second and third carriers are arranged for displacement relative to a base member, and the base member is arranged for being transported in horizontal direction along the conveying path.

Description

technical field [0001] The present invention relates to a method and system for deboning poultry legs or legs. More specifically, the present invention relates to a method and system for deboning poultry thighs. Background technique [0002] It is known to automatically harvest meat from poultry legs or legs. Typically, the flesh is stripped from the bone by a mechanical device such as a gripper or diaphragm. These grippers or membranes are linearly movable for the stripping process. [0003] However, it is difficult to achieve the precision of the movement of the holder or diaphragm and the precision of the force applied to the bone. If the grippers grip the meat too firmly, there is a risk of fractured bones. If the grippers grip the meat too weakly, there is a risk of incomplete harvesting of the meat. [0004] Therefore, there remains a need to improve known leg deboning methods to allow more reliable execution of automated processing steps and higher yields of meat...

AI Technical Summary

Problems solved by technology

[0003] However, it is difficult to achieve the precision of the movement of the gripper or diaphragm and the precision of the force applied to the bone

If the grippers grip the meat too firmly, there is a risk of bone fractures

If the grippers grip the meat too weakly, there is a risk of incomplete harvesting of the meat

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