A method and device for processing a half-carcass of a pig hanging from a conveyor
Patent Information
- Application Number
- BR112021022022
- Authority / Receiving Office
- BR · BR
- Patent Type
- Patents
- Current Assignee / Owner
- Publication Date
- 2026-08-25
Smart Images
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Abstract
Description
/ 19 “A METHOD AND A DEVICE FOR PROCESSING A HALF-CARCASS OF A PIG HANGING FROM A CONVEYOR” FIELD OF THE INVENTION
[001] The present invention relates to a method and a device for processing a pig half-carcass that is hanging at least partially freely from a conveyor, with such conveyor engaging the rear leg of the pig half-carcass piece. FUNDAMENTALS OF THE INVENTION
[002] It is known how to transport parts of slaughtered animal carcasses suspended from conveyors that engage holes in the leg parts of these carcass pieces. These carcass pieces may be a half-carcass that has been eviscerated and cleaned. The conveyors used may be of the gambrel type, having two opposite ends of the conveyor facing in opposite directions and joined by a crossbar. This crossbar has a hanging arrangement, which cooperates with an overhead conveyor system. Another type of conveyor may be the Euro Hook variant, which has a pointed end and a conveyor part shaped like a fish conveyor. The Euro Hook also has a hanging arrangement, which cooperates with an overhead conveyor system similar to that used in the gambrel case.Single conveyors can comply with DIN 5047 (Conveyors for meat and other foodstuffs: sliding conveyor on tubular rail).
[003] Traditionally, a half-carcass of pork is divided into forequarter, middle section, and hindquarter (or ham) before deboning and other subsequent processing. This division into three parts can occur on a table. Petition 870210101128, dated 03 / 11 / 2021, page 10 / 75 / 19 of processing, where the half-carcass piece is arranged horizontally, or it can occur when the half-carcass is still hanging, in a stationary or mobile manner. The actual cut is made using a rotary saw-type blade. Firstly, it generates an excessive amount of bone and meat dust, which reduces the quality of the product(s) generated. Secondly, cutting through the ribs will cut through those ribs, and cutting through the scapula will remove a piece of that scapula, leaving pointed bone ends that depreciate the cut for consumer acceptance. Thirdly, cutting between the leg and the middle part leaves a large amount of high-quality meat in the middle part, because of the straight cut made by the rotary saw-type blade. SUMMARY OF THE INVENTION
[004] The embodiments of the invention preferably seek to mitigate, alleviate or eliminate one or more of the disadvantages mentioned above, either exclusively or in combination. In particular, an object of the embodiments of the present invention may be considered to be providing a method for processing a pig half-carcass that is hanging at least partially freely from a conveyor, wherein that conveyor engages the hind leg of that piece of pig half-carcass. That piece of pig half-carcass may include a portion of the front end, but in most cases, that front end will already have been removed from the pig half-carcass when using the method according to the invention.
[005] According to a first presentation, a method is provided for processing a piece of pork half-carcass that is hanging at least partially freely from a conveyor, wherein that conveyor engages with the leg part of such piece of pork half-carcass, comprising: Petition 870210101128, dated 03 / 11 / 2021, p. 11 / 75 / 19 • detection of the positions of the bones in a rear part of the pork half-carcass piece, • identification of the positions of the tail bone (caudal vertebra 1, such as caudal vertebrae 1 to 4), the ribcage bone (the lumbar vertebra adjacent to the sacral vertebra, such as lumbar vertebra 7) and the hip bone (ilium) and, based on the identified positions, • cutting by means of a cutting device through a part of the pork half-carcass piece between the hip and ribcage bones, with the cut causing a middle part of the pork half-carcass piece to be partially separated from the remaining pork half-carcass piece by gravity.
[006] The invention may be advantageous in providing a method that enables a partial separation of a middle part of the half-carcass piece of pork from the remaining half-carcass piece of pork and the use of gravity for this purpose. Furthermore, it can be seen as an advantage that the detection of bone positions, the identification of the positions of certain bones, and cutting based on such identified positions can be beneficial by enabling cutting in an advantageous manner, for example, to enable cutting through one or more joints instead of bones and / or cutting to obtain a greater quantity of meat in one of the two resulting pieces.
[007] By tailbone, one can understand the caudal vertebrae 1 to 4.
[008] By ribcage bone, the term refers to the lumbar vertebra adjacent to the sacral vertebra, such as the last lumbar vertebra in a caudal direction (towards the tail). It is understood that pigs may have a variable number of lumbar vertebrae (such as 5-7), and that this ribcage bone is the one with the highest number (counting in a head-to-tail direction), such as, for example, the vertebra Petition 870210101128, dated 03 / 11 / 2021, page 12 / 75 / 19 lumbar vertebra no. 5 in a pig with 5 lumbar vertebrae and lumbar vertebra no. 7 in a pig with 7 lumbar vertebrae.
[009] The hip bone can be understood to be the ilium.
[010] Between the hip and rib bones, one or more or all of the elements between the hip bone and the sacral vertebra (such as through the articulation between the hip bone and the sacral vertebra, such as through a sacroiliac joint), through or between parts of the sacral vertebrae (such as through the sacrum), between the sacral vertebra and the rib bone (such as between the articulation between the sacral vertebra and the rib bone, such as through a lumbosacral joint at the lumbosacral vertebral junction).
[011] According to a first alternative aspect, a method is provided which comprises: • detection of at least one characteristic property of the pork half-carcass piece, including the positions of the bones in a rear part of the pork half-carcass piece, • identification of the positions of the tail bones (caudal vertebrae 1 to 4), rib chop (lumbar vertebra 7) and hip (ilium) and, based on the identified positions, • cutting by means of a cutting device through a part of the pork half-carcass piece between the hip and rib chop bones (vertebral column), with such cutting causing a middle part of the pork half-carcass piece to be partially separated from the remaining pork half-carcass piece by gravity.
[012] According to one embodiment, the cut is through a joint, such as a lumbosacral joint at the lumbosacral vertebral junction or a Petition 870210101128, dated 03 / 11 / 2021, p. 13 / 75 / 19 sacroiliac joint. A possible advantage of this may be that cutting through a joint (such as a joint between two adjacent bones) makes it possible to dispense with the need to cut through the bone, which may, in turn, allow for one or more cuts that require fewer resources, result in less bone dust, and result in fewer sharp bone ends.
[013] Cutting through a joint can be understood as cutting in a space, such as exclusively in a space, outside the bone. Cutting through a joint can be understood as not cutting through a bone.
[014] According to one embodiment, the cut occurs between the hip bone and the sacral vertebrae and / or where the cut occurs between the sacral vertebra and the ribcage bone. By cutting in one or both of these two positions, the cut can separate the hip bone from the ribcage bone, as well as allow a partial separation of a middle part of the pork half-carcass piece from the remaining pork half-carcass piece by gravity, without necessarily cutting through the bone.
[015] According to one incorporation, the cut occurs through the sacral iliac joint.
[016] By sacroiliac joint, one can understand a sacroiliac joint and / or the joint between, on the one hand, the hip bone (ilium) and, on the other hand, the sacral vertebra or sacrum. Another possible advantage of this may be the possibility of leaving a relatively large amount of meat with a middle part of the half-carcass piece of pork (as in relation to the ham part). Another possible advantage may be that a natural separation between the tail and hip bones may occur through gravity. Another possible advantage may be that the tail bone is released by cutting from the ham piece (and is optionally attached to the spine to still be part of the middle piece). Petition 870210101128, dated 03 / 11 / 2021, p. 14 / 75 / 19
[017] According to an additional incorporation, the method further comprises: • performing an additional cut through the spine, such as performing an additional cut between the ribcage bone and the sacral vertebra.
[018] In this context, the spine can be understood to mean the bones comprising the lumbar, sacral and caudal vertebrae, such as caudal vertebrae 1-4. The additional cut through the spine can be made in order to partially or completely break a middle part of the half-carcass piece of pork from the ham and / or a piece of the tail.
[019] According to one embodiment, the additional cut may be made between the rib chop bone and the lumbar vertebra. A possible advantage of this may be that the tail bone may consequently be loosened by cutting from both the ham piece and the midpiece. The additional cut between the rib chop bone and the lumbar vertebra may be made in such a way as to partially or completely break a midpiece of the half-carcass piece of pork from the ham piece and / or a tail piece.
[020] In an incorporation, the method additionally includes the following steps: • Identifying the position between the ribcage and hip bones, and • Making an additional cut between the tail and hip bones.
[021] A possible advantage of this may be that you can detach the tailbone by cutting from the ham piece. It can be understood that the additional cut is different from the cut described above. Therefore, although the possible positions for the cut and the additional cut may overlap, the cut and the additional cut may Petition 870210101128, dated 03 / 11 / 2021, p. 15 / 75 / 19 being inherently different.
[022] Between the tailbone and hip bones, one or more or all of those between the tailbone and the sacral vertebra (such as through the joint between the tailbone and the sacral vertebra), between parts of the sacral vertebrae (such as through the sacral vertebrae) and between the sacral vertebra and the ribcage bone (such as between the joint between the sacral vertebra and the ribcage bone).
[023] According to a further embodiment, the additional cut is through a joint. A possible advantage of this may be that cutting through a joint (such as a joint between two adjacent bones) makes it possible to dispense with the need to cut through the bone, which may in turn make possible one or more cuts that require fewer resources, result in less bone dust and result in fewer sharp bone ends.
[024] According to another additional incorporation, and as can be understood in general, the additional cut is different with respect to the cut. A possible advantage of this may be that an additional effect can be obtained from the additional cut, such as in addition to partially separating a middle part of the half-carcass piece of pork from the remaining half-carcass piece of pork by means of gravity, the tail bone can be released by cutting from the ham piece.
[025] According to another further embodiment, the additional cut is a cut between the hip bone and the sacral vertebra and / or wherein such additional cut is a cut between the sacral vertebra and the tailbone. By cutting in one or both of these positions, the cut may separate the hip bone from the tailbone without necessarily cutting through the bone.
[026] In an incorporation, the method additionally comprises the following steps: Petition 870210101128, dated 03 / 11 / 2021, page 16 / 75 / 19 • separation, by means of the cutting device, of the connection of the half-carcass pork part between the middle piece and the half-carcass pork piece along a curve along the muscle that defines the cut of the ham to separate more meat in the middle part as opposed to the ham piece, causing the ham piece of the half-carcass pork piece to remain hanging on the conveyor.
[027] One possible advantage may be that this incorporation makes it possible to have a greater quantity of meat in a medium piece compared to the leg piece, which, in turn, may be advantageous for leaving a large (or greater) quantity of high-quality meat in the medium piece. This can be beneficial, for example, to increase the value (in terms of usability and / or costs) of the resulting pieces (such as the medium and leg pieces).
[028] The step of detecting the positions of the bones in the rear part of the half-carcass piece of pork can be carried out by means of a detector device.
[029] The step of detecting at least one characteristic property of a piece of pork half-carcass, including the positions of the bones in the rear part of that piece of pork half-carcass, can be carried out by means of a detector device.
[030] In an embodiment, this detector device may include one or more of the following items: • a laser scanner to scan and generate data from a three-dimensional image of one and / or both sides of the pork half-carcass piece, • a digital imaging device to capture data from a three-dimensional image of one and / or both sides of the pork half-carcass piece, and • a radiographic device to capture X-ray data, indicating the structure Petition 870210101128, dated 03 / 11 / 2021, page 17 / 75 / 19 internal bone structure of the pork half-carcass piece, including the positions of the ribs of this pork half-carcass piece.
[031] The method may further comprise processing the detected data using a control processing unit connected to the detector device to determine the positions of the tail bones (caudal vertebrae 1 to 4), ribcage (lumbar vertebra 7 in the case of a pig with 7 lumbar vertebrae) and hip (ilium).
[032] According to a second aspect of the invention, a device is provided for processing a piece of pork half-carcass that is hanging at least partially freely from a conveyor, with said conveyor engaging the rear leg of the piece of pork half-carcass, comprising: • a detection device for detecting the positions of the bones in a rear part of a pig half-carcass piece, • an identification device for identifying the positions of the tail bones (caudal vertebra 1, such as caudal vertebrae 1 to 4), the ribcage (the lumbar vertebra adjacent to the sacral vertebra, such as lumbar vertebra 7) and the hip (ilium) and, based on the identified positions, • a cutting device for cutting through a pig half-carcass piece between the hip and ribcage bones, with such cutting causing a middle part of that pig half-carcass piece to be partially separated from the remaining pig half-carcass piece by gravity.
[033] According to an alternative aspect, a device is provided for processing a piece of half-pig carcass that is hanging at least partially freely from a conveyor, with such conveyor being Petition 870210101128, dated 03 / 11 / 2021, page 18 / 75 / 19, attaching to the hind leg of this piece of half-pork carcass, comprising: • a detection device for detecting at least one characteristic property of the pork half-carcass piece, including the positions of the bones in a rear part of that pork half-carcass piece, • an identification device for identifying the positions of the tail bones (caudal vertebra 1, such as caudal vertebrae 1 to 4), the ribcage (the lumbar vertebra adjacent to the sacral vertebra, such as lumbar vertebra 7) and the hip (ilium) and, based on the identified positions, • a cutting device for cutting through a part of the pork half-carcass piece between the hip and ribcage bones (vertebral column), with such cutting causing a middle part of that pork half-carcass piece to be partially separated from the remaining pork half-carcass piece by gravity.
[034] According to one embodiment, the cutting device is arranged to cut through a joint.
[035] This device may additionally include: The identification device is being adapted to identify the position between the tail and hip bones, and using this positional information, the cutting device is adapted to make an additional cut between the tail and hip bones.
[036] According to a third aspect, the use of a device according to the second aspect is presented for processing a piece of pork half-carcass that is hanging in a manner at least partially free from a conveyor, so as to operate a method according to any Petition 870210101128, dated 03 / 11 / 2021, page 19 / 75 / 19 method according to the first aspect.
[037] Accordingly, a method, a device and a use of that device are provided which, among other things, enable the automation of the separation of a half-carcass hanging from the forequarter, middle and ham parts. Additionally, the production of each part is optimized by enabling precise cuts along the muscle contours and bone structures. BRIEF DESCRIPTION OF THE DRAWINGS
[038] The embodiments of the invention will be described by way of example only, with reference to the drawings, in which:
[039] Fig. 1 is a schematic side view showing a half-shell suspended from an overhead transfer system, according to an embodiment of the invention;
[040] Fig. 2a is a schematic side view showing the half-carcass after the first cut has been made between the tail and hip bones;
[041] Fig. 2b is a schematic side view showing the half-carcass after the first cut has been made between the tail and hip bones and between the hip and rib bones;
[042] Fig. 3 is a schematic side view showing the half-carcass after the first cut and after the first part of the second cut;
[043] Fig. 4 is a schematic side view showing the half-carcass after a second part of the second cut has been made and the middle part has been separated from the rest of the carcass.
[044] Fig. 5 shows an underside view of the skeletal bony parts from the underside of the pig. DESCRIPTION OF INCORPORATIONS Petition 870210101128, dated 03 / 11 / 2021, page 20 / 75 / 19
[045] Referring to Fig. 1, a pig half-carcass 10, which has been advantageously eviscerated and cleaned, is hung from a conveyor 15 of an overhead conveyor system 20. This conveyor system is described as a simple single-hook conveyor belt system, but it can be of any type of overhead conveyor system suitable for loading and transporting a pig half-carcass using any suitable type of conveyor. There are several known suitable conveyor systems that can be used and are well known to a person skilled in the art.
[046] The half-carcass 10 is hung from the conveyor 15 through an orifice or opening 18 in a hind leg 25 of the carcass. This half-carcass has a spinal part 35, which becomes visible after the division of the whole carcass along the spine in a previous operation (not shown). Additionally, several bones are visible in the hind part of the carcass: the tail bones 40 (caudal vertebrae 1 to 4), the ribcage bone 55 (lumbar vertebra 7, where the pig described has 7 lumbar vertebrae) and the hip bone 45 (ilium).
[047] To begin processing the pork half-carcass piece, at least one characteristic property of that pork half-carcass 10 must be detected using a detection device 50, including the positions of the tail bones 40, the rib chop 55 and the hip 45 of said pork half-carcass piece. This detection device 50 may include one or more of the following items: • a laser scanner to scan and generate data from a three-dimensional image of one and / or both sides of the pig half-carcass 10, • a digital imaging device to capture data from a three-dimensional image of one and / or both sides of the pig half-carcass 10, and • a radiographic device to capture X-ray data, indicating the structure Petition 870210101128, dated 03 / 11 / 2021, page 21 / 75 / 19 internal bone structure of the pig half-carcass 10, including the positions of the bones of this pig half-carcass.
[048] The resulting data, for example, X-ray data, are processed using the control processing unit 60 connected to the detector device 50 to determine the positions of the bones. Based on these determined positions, reference points A (joint between the tail and hip bones) and B (joint between the hip and rib bones) can be determined. All this data, particularly reference points A and B, can then be stored in a memory of the control processing device 60. These positions can be marked directly on the pig carcass. Such marking can be done using a visible (not displayed) light beam or an edible dye (or any other form of indication) to, for example, inform an operator or an automatic cutting device where to start the first cut.It can be understood that the first cut may refer to a process that comprises several (first) cuts, such as a first and a second part of the first cut.
[049] Before making the first cut in the bones, at least the head (upper part) of the loin (not shown) must be loosened by cutting; optionally, the entire loin can be removed at this stage.
[050] In an incorporation, the first cut is made by means of a cutting device 70, which has a cutting blade 75, wherein the cut occurs through the joints marked by reference points A and B, so that the first part of the first cut is the cut through the joint marked by reference point A (such as between the tail and hip bones, such as between the hip bone (ilium) and the sacral vertebra) and the second part of the first cut is the cut through the Petition 870210101128, dated 03 / 11 / 2021, p. 22 / 75 / 19 joint marked by reference point B (such as between the hip and rib bones, such as between the sacral vertebra and the rib bone). Note that the joint marked by reference point B is marked with a dashed line, indicating that this joint is behind the ilium (relative to the observer, in the side view shown). This cut, like the first cut, and like the first part of the first cut, causes a middle part 80 of the half-carcass piece 10 to be partially separated from the remaining ham of this pork half-carcass 10 by gravity. The first cut can be made automatically, for example, using a robotic arm carrying the cutting blade, or manually, where an operator makes the cut using a cutting blade. Fig. 2a shows the situation after the first cut, as if (only) the first part of the first cut had been made (which, in Fig.Figure 2a shows the articulation between the hip bone (ilium) and the sacral vertebra, where a natural separation has occurred due to gravity between the tail bones 40 and the hip bone 45 (as well as the entire hip bone). Figure 2a also shows the sacrum 90 (the sacral vertebra) which, in Figure 1, was hidden behind the hip bone 45. The tail bone is then detached by cutting from the ham piece and fixed to the spine 35 to remain part of the middle piece. In a further incorporation, Figure 2b shows the situation after the first cut, where the first and second parts of the first cut have been made, resulting in a natural separation due to gravity between the tail bones 40 and the hip bone 45 and between the hip bones 45 and the ribcage bone 55. The tail bone is then separated from the ribcage bone using the cutting device. Then, the tailbone is detached by cutting from both the ham and mid-section pieces.
[051] Note that, according to an alternative embedding, the sequence of the first and second parts of the first cut can then be reversed. Petition 870210101128, dated 03 / 11 / 2021, page 23 / 75 / 19
[052] According to another alternative embodiment, the first cut comprises a cut by means of a cutting device through the portion of the pork half-carcass piece between the hip and rib bones, with such cut causing a middle portion of this pork half-carcass to be partially separated from the remaining pork half-carcass by means of gravity. This first cut could correspond to either or both of the first and second parts of the first cut, as described above with reference to Figures 2A-2B. According to a further embodiment (with respect to this other embodiment), the method further comprises making an additional cut between the tail and hip bones.
[053] After that, and as shown in Fig. 3, a first part 65 of a second cut can be made using the cutting blade 75 to separate the carcass connection between the ham piece from the half-carcass piece and up to the back of this half-carcass piece. The cut is oriented so that the maximum meat yield remains with the middle part.
[054] Similarly, and as shown in Fig. 4, a second part 66 of a second cut can be made along a curve along the muscle that defines the ham to completely separate the middle part 80 from the rest of the half-carcass piece 10, causing the ham piece of this half-carcass piece to remain hanging on the conveyor. The cut is oriented so that the maximum yield of meat remains with the middle part. This cut part removed from the ham piece and left in the middle piece is generally referred to as the flank. The middle part 80 falls into a collecting device (not shown) for further processing. Petition 870210101128, dated 03 / 11 / 2021, page 24 / 75 / 19
[055] It should be noted that the sequence of steps can be reversed in Figures 3 and 4. In addition, the flank cut described above can be performed before cutting the tailbone.
[056] Fig. 5 shows an understory view of the skeletal bony parts of the lower part of the pig (including both sides for clarity), including part of the hip bone (ilium) 45 (the lower part of which – in the figure – is left out so as not to cover the caudal part of the sacrum and caudal vertebra), the last (in the caudal direction) four lumbar vertebrae 92 and the ribcage bone 55, the sacrum 90 (sacral vertebra) and the caudal vertebrae 1-4. In addition, the figure shows the joints marked by reference points A and B (as in Fig. 1), such as joint A between the hip bone (ilium) 45 and the sacral vertebra 90 and joint B between the sacral vertebra 90 and the ribcage bone 55.
[057] The above description of possible embodiments of the present invention should not be interpreted as a limitation of the scope of this invention. Factors such as cost, mechanical stability and component weight will determine which solution will be chosen for each case. CONDITIONS
[058] A method for processing a piece of pork half-carcass that is hanging at least partially freely from a conveyor and a device for processing a piece of pork half-carcass that is hanging at least partially freely from a conveyor are further presented in accordance with the clauses below, such clauses being able to be combined with any of the preceding claims and / or any of the appended claims: Petition 870210101128, dated 03 / 11 / 2021, page 25 / 75 / 19 1. A method for processing a half-carcass piece that is at least partially free-hanging from a conveyor, with said conveyor engaging the hind leg portion of said half-carcass piece, comprising: • detection of at least one characteristic property of the pork half-carcass piece, including the positions of the bones in a rear part of that pork half-carcass piece, • identification of the positions of the tail bones (caudal vertebrae 1 to 4), rib chop (lumbar vertebra 7) and hip (ilium) and, based on these identified positions, • cutting by means of a cutting device through a part of the pork half-carcass piece between the hip and rib chop bones (vertebral column), with such cutting causing a middle part of that pork half-carcass piece to be partially separated from the remaining pork half-carcass piece by gravity. 2. A method according to clause 1, further comprising: • Identifying the position between the tail and hip bones, and • Making an additional cut between the tail and hip bones. 3. A method according to clause 1, wherein such method additionally comprises the step of: • Separation by means of the cutting device of the connection of the half-carcass portion of the pig between the middle piece and this half-carcass along a curve along the muscle that defines the cut of the ham to separate more meat in the middle portion as opposed to the meat in the ham piece, causing this ham piece of the half-carcass piece to remain hanging on the conveyor. Petition 870210101128, dated 03 / 11 / 2021, page 26 / 75 / 19 4. A method in accordance with any of the preceding clauses, in which the detection of at least one characteristic property of the pork half-carcass piece, including the positions of the bones in the rear part of that pork half-carcass piece, is carried out by means of a detection device. 5. A method in accordance with clause 4, wherein the detector device includes one or more of the following items: • a laser scanner to scan and generate three-dimensional image data of one and / or both sides of the pork half-carcass piece, • a digital imaging device to capture three-dimensional image data of one and / or both sides of the pork half-carcass piece, and • a radiographic device to capture X-ray data, indicating the internal bone structure of the pork half-carcass piece, including the positions of the ribs of that pork half-carcass piece. 6. A method according to clauses 4 or 5, further comprising processing the detected data using a control processing unit connected to the detector device to determine the positions of the tail bones (caudal vertebrae 1 to 4), ribcage (lumbar vertebra 7) and hip (ilium). 7. A device for processing a piece of pork half-carcass that is hanging at least partially freely from a conveyor, with said conveyor engaging the rear leg of said piece of pork half-carcass, comprising: • a detection device for detecting at least one characteristic property of the pork half-carcass piece, including the positions of the bones in a rear part of that pork half-carcass piece, Petition 870210101128, dated 03 / 11 / 2021, page 27 / 75 / 19 • an identifying device to identify the positions of the tail bones (caudal vertebrae 1 to 4), ribcage (lumbar vertebra 7) and hip (ilium) and, based on these identified positions, • a cutting device to cut through a portion of the half-carcass piece of pork between the hip and ribcage bones (vertebral column), with such cut causing a middle portion of this half-carcass piece of pork to be partially separated from the remaining half-carcass piece of pork by gravity. 8. The device of clause 7, with such device further comprising: the identifying device is adapted to identify the position between the tail and hip bones and, using this positional information, the cutting device is adapted to perform a further cut between the tail and hip bones. Petition 870210101128, dated 03 / 11 / 2021, page 28 / 75
Claims
1 / 4 CLAIMS 1.A METHOD FOR PROCESSING A PIECE OF PORK HALF-CARCASS (10) that is hanging at least partially freely from a conveyor (15), with said conveyor engaging the hind leg part (25) of said piece of pork half-carcass, comprising: • detecting the positions of the bones in a hind leg part of the piece of pork half-carcass, • identifying the positions of the tail bones (40) (caudal vertebra 1, such as caudal vertebrae 1 to 4), the ribcage (55) (the lumbar vertebra adjacent to the sacral vertebra (90), such as lumbar vertebra 7) and the hip (45) (ilium) and, based on the identified positions, the method characterized by further comprising: • cutting by means of a cutting device (70) through a part of the piece of pork half-carcass between the hip and ribcage bones, with such cutting causing a part average (80) of the half-carcass piece of pork is partially separated from the remaining portion of the half-carcass of pork by gravity.
2. METHOD according to claim 1, characterized in that the cut is made through a joint.
3. METHOD according to claim 1 or 2, characterized by the cut occurring between the hip bone (45) and the sacral vertebra (90) and / or wherein the cut occurs between the sacral vertebra (90) and the ribcage bone (55).
4. METHOD according to any one of claims 1 to 3, characterized by the cutting occurring through the sacroiliac joint.
5. METHOD according to claim 4, characterized by comprising Petition 870250077546, dated 01 / 09 / 2025, p. 8 / 15 2 / 4 additionally: • making an additional cut through the spine (35).
6. METHOD according to any of the preceding claims, characterized by further comprising: • identifying the position between the tail bones (40) and the hip bones (45), and • making an additional cut between the tail bones and the hip bones.
7. METHOD according to claim 5, characterized in that the additional cut occurs through a joint.
8. METHOD according to claim 1, characterized in that the method further comprises the step of: • separating, by means of the cutting device (70), the connection of the half-carcass piece of pork (10) between the middle piece and that half-carcass piece of pork along a curve along the muscle that defines the cut of the ham to separate more meat in the middle piece (80) as opposed to that in the ham piece, causing that ham piece of the half-carcass piece of pork to remain hanging on the conveyor (15).
9. METHOD according to any of the preceding claims, characterized by the detection of the positions of the bones in the rear part of the half-carcass piece of pork (10) being carried out by means of a detector device.
10. METHOD according to claim 9, characterized in that the detector device includes one or more of the following items: • a laser scanner for scanning and generating data from a three-dimensional image of one and / or both sides of the pork half-carcass piece, • a digital imaging device for capturing data from a three-dimensional image of one and / or both sides of the pork half-carcass piece, Petition 870250077546, dated 01 / 09 / 2025, page 9 / 15 3 / 4 and • a radiographic device for capturing X-ray data, indicating the internal bone structure of the pork half-carcass piece, including the positions of the ribs of that pork half-carcass piece.
11. METHOD according to claim 9 or 10, characterized by further comprising processing the detected data, using a control processing unit (60) connected to the detector device (50) to determine the positions of the tail bones (40) (caudal vertebra 1, such as caudal vertebrae 1 to 4), the ribcage (55) (the lumbar vertebra adjacent to the sacral vertebra, such as lumbar vertebra 7) and the hip (45) (ilium).
12. A DEVICE FOR PROCESSING A PIG HALF-CARCASS PIECE (10) that is hanging at least partially freely from a conveyor (15), with said conveyor engaging the hind leg part (25) of the pig half-carcass piece, comprising: • a detector device for detecting the positions of the bones in a hind leg part of the pig half-carcass piece, • an identifier device for identifying the positions of the tail bones (40) (caudal vertebra 1, such as caudal vertebrae 1 to 4), the ribcage (55) (the lumbar vertebra adjacent to the sacral vertebra (90), such as lumbar vertebra 7) and the hip (45) (ilium) and, based on these identified positions, the device characterized by further comprising: • a cutting device (70) for cutting through a part of the pig half-carcass piece between the hip and rib bones. steak,with such a cut causing a middle part (80) of this piece of half-pork carcass to be partially separated from the remaining portion of the half-pork carcass by Petition 870250077546, of 01 / 09 / 2025, page 10 / 15 4 / 4 means of gravity., 13. DEVICE according to claim 12, characterized in that the cutting device is arranged to cut through a joint.
14. DEVICE according to claim 11 or 12, such device further characterized by comprising: the identifying device being adapted to identify the position between the tail bones (40) and the ribcage bones (45) and, using this position information, the cutting device is adapted to perform an additional cut between the tail bones and the hip bones.
15. USE OF A DEVICE as defined in any one of claims 12 to 14 characterized in being for processing a piece of half-carcass of pig (10) that hangs at least partially from a conveyor (15). Petition 870250077546, dated 01 / 09 / 2025, p. 11 / 15