Animal carcass apparatus and method of processing beef using the same

Abstract

An animal carcass apparatus includes a support structure, a slaughter platform, and a carcass holding device. The slaughter platform is movably connected with the support structure and is configured to support a person's mass. The carcass holding device includes a base and a securing mechanism. The carcass holding device is disposed proximate the slaughter platform such that when a person is on the platform and a carcass is on the carcass holding device, the person contacts the carcass to slaughter the carcass and moves the slaughter platform to adjust the person's position relative to the carcass holding device. Preferably, the slaughter platform includes a linear actuator for vertical movement of the slaughter platform. A method of processing beef includes processing beef with the animal carcass apparatus.

Description

Background Technology

[0001] This disclosure generally relates to equipment for holding animal carcasses, and more specifically to equipment for supporting and arranging carcasses at different heights and angles to facilitate carcass slaughter.

[0002] When preparing an animal carcass for slaughter, such as a beef carcass, the sternum is usually cut open, the internal organs are removed, and then the carcass is split open and cooled.

[0003] Most slaughtering methods involve suspending the carcass vertically by its legs and cutting open the sternum to remove the internal organs. The carcass is then split along the spine, breaking it in half for easier handling. However, this can lead to meat contamination due to exposure of the spinal cord.

[0004] There are various methods for supporting and arranging beef carcasses during slaughter, such as using cattle spreaders. To name just a few, such devices may include hooks, rib spreaders, and suspension devices. Hendrix's U.S. Patent No. 11,129,391 discloses such a device, which includes a gear assembly, a pair of support arms, and a pair of plates connected to the support arms. The support arms have a first end connected to the gear assembly and a second end connected to the spreader plates. When the gear assembly is operated, the plates shift between a retracted position and an extended position to insert into and engage with the inner wall of the carcass's thoracic cavity. The frame is adjustable to provide linear displacement and rotation of the carcass holding device.

[0005] The advantage of this type of device is that it eliminates the need to split the carcass' spine, allowing for whole-carcass slaughter, which eliminates the possibility of contamination caused by severing the spinal cord when splitting the carcass.

[0006] Despite the many advantages of the device in the '391 patent, further improvements are needed to enable the whole carcass to be slaughtered more efficiently and effectively without splitting the carcass spine and causing potential beef contamination. Summary of the Invention

[0007] Therefore, one object of this disclosure is to provide an animal carcass apparatus comprising a support structure, a slaughtering platform, and a carcass holding device. The slaughtering platform is movably connected to the support structure and configured to support the mass of a person, and the carcass holding device includes a base and a fixing mechanism. The carcass holding device is arranged near the slaughtering platform such that when a person is on the platform and the carcass is on the carcass holding device, the person contacts the carcass to slaughter it and moves the slaughtering platform to adjust the position of the person relative to the carcass holding device. Preferably, the slaughtering platform includes a linear actuator for vertical movement of the slaughtering platform.

[0008] In one embodiment, the slaughtering platform has a U-shaped configuration defining a central opening, and the carcass holding device is arranged to extend through the central opening. The slaughtering platform preferably has a grooved top surface to allow material to pass through the platform.

[0009] In the second embodiment, the support structure includes at least one column, preferably two parallel and spaced-apart columns.

[0010] In another embodiment, the carcass holding device further includes at least one vertically extendable column having a lower end connected to a base and an upper end connected to a fixing mechanism. Additionally, the fixing mechanism includes a housing connected to at least one vertically extendable column, a pair of support arms extending from an opening in the housing, and a pair of spreader plates each connected to one of the support arms.

[0011] In another embodiment, the fixing mechanism is rotatably connected to a vertically extendable column.

[0012] In another embodiment, the fixing mechanism is fixed in a vertical position, which allows gravity to assist in removing the original cuts and keeping the hot beef. This secures the carcass to the machine while keeping the retaining device attached to the track.

[0013] In another embodiment, the apparatus further includes a carcass conveyor disposed near the carcass holding device. The carcass conveyor includes at least one hanger configured to support the animal carcass, such that when the animal carcass is connected to the hanger, the carcass conveyor is operated to move the carcass toward the carcass holding device. When the carcass reaches the carcass holding device, the conveyor is stopped and the carcass is placed on the carcass holding device.

[0014] The object of this disclosure is also to provide a method for processing beef, comprising using an animal carcass apparatus with a support structure as described herein, including the following steps: preparing a beef carcass for slaughter, lowering the carcass temperature by 20 degrees Fahrenheit, removing original cuts from the carcass, packaging and cooling the original cuts to 32-34 degrees Fahrenheit, and preparing the packaged original cuts for distribution. Alternatively, the carcass may be slaughtered without lowering the temperature after slaughter, resulting in a slaughter temperature in the range of 102-104 degrees Fahrenheit. To prepare the beef carcass, the head is removed and the carcass is eviscerated. The carcass is then cooled for approximately three to four hours to lower its temperature to 75-85 degrees Fahrenheit in preparation for removing the original cuts. The carcass is then placed on a slaughtering apparatus, such as the apparatus disclosed in Hendrix U.S. Patent Application Publication No. 2021 / 0227838, and the original cuts are removed. The cuts are then placed in a cooler for approximately 60 minutes to lower their temperature to 32-34 degrees Fahrenheit. The entire beef processing method, from slaughter to packaging, can be completed in 24 hours or less.

[0015] In one embodiment, preparing a beef carcass for slaughter further includes: making a cut on the back of the carcass without severing the spine or spinal cord, suspending the carcass through the rear of the carcass, removing the hind legs, inserting a suspension device through an opening in the carcass and extending the device through an opening in the neck of the carcass, turning the carcass over so that it is suspended on the suspension device, and removing the forelegs from the carcass.

[0016] In another embodiment, at least one cooling step may be performed in an environment with a humidity of 84-92% to minimize beef shrinkage.

[0017] The purpose of this disclosure is also to provide a method for processing beef using the animal carcass equipment with a support structure described herein, comprising the steps of preparing a beef carcass for slaughter by: suspending the carcass posteriorly, removing the head, eviscerating the carcass, removing the hind legs, turning the carcass over, and removing the forelegs without splitting the spine or sternum. The carcass is then placed on a slaughtering device and original cuts are removed from the carcass, the original cuts are packaged, and the cuts are cooled for three to six hours to an internal carcass temperature of 70-90 degrees Fahrenheit. Finally, the original cuts are cooled for 50-70 minutes to an internal temperature of 32-38 degrees Fahrenheit per original cut, wherein the beef carcass processing from initial slaughter to packaging the original cuts and then cooling the packaged original cuts is completed in 24 hours or less. Attached Figure Description

[0018] Other objects and advantages of this disclosure will become apparent from a study of the following description taken in conjunction with the accompanying drawings, in which:

[0019] Figure 1 A perspective view of the animal carcass equipment according to this disclosure;

[0020] Figure 2 for Figure 1 A three-dimensional diagram of an animal carcassing facility, in which the platform is in an elevated position;

[0021] Figure 3 for Figure 1 A three-dimensional view of an animal carcassing device, in which the platform is in an elevated position and the expansion plates are in their extended positions;

[0022] Figure 4 and Figure 5 for Figure 1 A front view of the carcass holding device in an animal carcass equipment, on which an animal carcass is arranged;

[0023] Figure 6 for Figure 1 A side view of the animal carcass apparatus according to the present disclosure, wherein the carcass is on a holding device;

[0024] Figure 7 for Figure 1 A three-dimensional view of an animal carcassing device, in which the carcass is on a holding device;

[0025] Figure 8 for Figure 1 A front perspective view of an animal carcassing device, showing the platform in a lowered position and the carcass on a holding device; and

[0026] Figure 9 This is a top-view perspective view of the carcass holding device, in which the carcass is placed. Detailed Implementation

[0027] This disclosure relates to an apparatus that allows for more efficient animal slaughter, including allowing slaughter while the carcass is still warm and allowing gravity-assisted removal of pieces. Furthermore, using this apparatus eliminates the need to split the carcass's spine, allowing for whole-carcass slaughter, which eliminates the potential for contamination from severing the spinal cord during splitting. (See first for reference...) Figures 1 to 3 The equipment 2 includes a U-shaped platform 4 on which the butcher stands to prepare the animal carcass for cutting. A carcass holding device 10 is provided in the central opening 8 defined by the U-shaped platform, which supports the animal carcass during the slaughtering process. Figures 4 to 9 As shown, the animal carcass being slaughtered is a beef cattle carcass. Those skilled in the art will understand that this equipment can also be used for processing other animals, such as domestic pigs, wild boars, sheep, goats, deer, and any other animals.

[0028] Refer again Figures 1 to 3 Platform 4 includes a grooved upper surface 12 to allow discarded animal scraps to pass through, thereby preventing the butcher from slipping or otherwise being obstructed by such scraps. The platform is connected to a support structure 16 extending from the ground to the upper end (such as...). Figure 3 The platform 4 is connected by pairs of parallel, spaced-apart columns 14. A hydraulic actuator 18 is positioned between the columns, connected to a platform railing 20, and operated to raise or lower the platform 4. The hydraulic actuator is connected to the ground, between the columns, and includes a rod 22 connected to the railing to raise or lower the platform. A controller with a switch 24 is operated to adjust the height of the platform relative to the carcass holding device 10. As an alternative to the controller with a switch, a foot pedal 25 is provided to control the platform height. Those skilled in the art will understand that the platform may differ in size from the embodiment shown in the figures. For example, the platform shape may be other than U-shaped, and the width of each section may be larger or smaller. Furthermore, a controller operated by hand or foot is considered, positioned at different proximity points to the platform and the carcass holding device.

[0029] The support structure used with the equipment is an I-beam. Those skilled in the art will understand that other support structures can be used, such as square tubing with double cylinders.

[0030] As shown in the accompanying drawings, the platform 4 and the carcass holding device 10 are arranged so that the butcher can easily access the carcass 6 on the holding device and make cuts from multiple positions and different angles above and below the carcass.

[0031] The carcass holding device 10 includes a base 26 connected to the ground, an adjustable column 28 connected to the base, and a fixing mechanism 30 connected to the adjustable column. The base includes a plate 32 bolted to the ground and a protrusion 34 extending vertically from and connected to it. In an alternative embodiment, the fixing mechanism and the adjustable column are a single unit. Furthermore, the fixing mechanism, the adjustable column, or both may be connected to and moved via a cylinder.

[0032] The adjustable column 28 can be raised and lowered relative to the base protrusion 34 via a hydraulic actuator 36. For example... Figures 7 to 9 As shown, when the carcass 6 is placed on the carcass holding device 10, the adjustable column 28 is lowered via the hydraulic actuator 36 to position the carcass above the holding device, and the adjustable column is raised to insert the fixing mechanism 30 into the carcass cavity, thus securing the carcass for slaughter. Those skilled in the art will understand that the actuator can be powered by a liquid such as water or oil, gas, or other means.

[0033] The fixing mechanism 30 includes a housing 38 having two opposing openings 40 through which a pair of support arms 42 extend. A pair of plates 44 are connected to the support arms and configured to insert into the body cavity of an animal carcass. Once inserted, the support arms are operated via a linear cylinder (not shown) that extends the support arms, causing the plates to extend outward against the inner wall of the carcass cavity, thus securing the carcass to the fixing mechanism. Alternatively, a motor with a worm gear can be used to operate the support arms. The carcass holding device is operated via a controller 45, which includes a foot pedal, but a manual controller is also considered.

[0034] The fixing mechanism 30 is connected to the adjustable column 28 and the cylindrical connector 29. This can be fixed or rotatable, but a fixed position is preferred for hot carcasses. Rotating the fixing mechanism can make it difficult to hold the hot carcass on it. However, the rotatable connector 29 allows the fixing mechanism to move at an angle relative to the adjustable column to change the angle of the carcass on the machine. The connector 29 can be fixed or rotatable without departing from the spirit and scope of the invention.

[0035] The carcass holding device disclosed herein is similar to the carcass holding device disclosed in U.S. Patent No. 11,129,391. The entire contents of '391 are incorporated herein by reference. Unlike '391, the carcass holding device can be configured to be rotated, but this is not necessary to obtain the benefits of the entire device disclosed herein.

[0036] One advantage of the equipment disclosed herein is that it allows slaughtering of animals while the carcass is still warm, significantly reducing time throughout the slaughtering process. Instead of cooling the carcass first, beef carcasses are slaughtered on the equipment and cooled only after all beef has been cut. This results in a significant reduction in time from slaughter to loading. Furthermore, the equipment with a spreader plate allows beef carcasses to be slaughtered without splitting the sternum and spine. This reduces the time and labor required for slaughtering beef carcasses and eliminates the risk of spinal cord contamination. Another advantage is that slaughtering while the carcass is still warm reduces injuries to slaughtering personnel, such as carpal tunnel syndrome.

[0037] Now for reference Figure 4 and Figures 6 to 9 The equipment also includes a conveyor system. The carcass is suspended by a hanger (not shown) inserted into the carcass cavity. The hanger includes a chain 46 connected to a hook 48, which is also connected to a wheel 50 arranged on a conveyor 52. Figure 9 As shown, more than one carcass can be suspended on more than one hook. Each carcass is moved via wheels and a conveyor to the carcass holding device 10, secured to the device as described herein, and then slaughtered. Once all cutting has been performed, the carcass holding device is removed from the carcass cavity, and the next carcass is then transported to the carcass holding device via wheels and a conveyor. The adjustable platform, adjustable carcass holding device, and conveyor provide a more efficient and effective slaughtering apparatus than those known in the prior art.

[0038] The aforementioned machines and components enable the slaughtering of carcasses within a temperature range of 32 to 104 degrees Fahrenheit. This significantly improves the slaughtering method.

[0039] refer to Figure 10 This method involves first removing the cow's head, then eviscerating the carcass to separate all internal organs and potential contaminants from the meat to be processed. Unlike other slaughtering methods, the sternum is not split before evisceration. The head and organs are then inspected to ensure the cow carcass meets human consumption requirements. If it does, the slaughtering process continues. At this point, the internal temperature of the carcass is expected to be 102-104 degrees Fahrenheit, although this range may vary.

[0040] Now for reference Figure 11 To slaughter the carcass according to this method, the carcass 102 is first suspended through the rear 104 of the carcass 102, and then the hind legs 106 are removed. Figure 16 and Figure 17 The carcass is shown to be supported by a suspension device 108. Figure 12 and Figure 13 The device is shown, inserted through the carcass opening 110, extending through the carcass neck opening 112, and suspended on a support structure 114 such as a beam. Then, as... Figure 14 The carcass is flipped over so that it is suspended on and supported by the device 108. Figure 15 The device is shown fully inserted into the carcass and in contact with the inner surface 116 of the carcass.

[0041] Refer again Figure 16 and Figure 17 Once the carcass 102 is flipped over, it is supported by a suspension device 108 connected to the support structure 114. At this point, the forelegs 18 are removed from the carcass, and incisions are made along the carcass spine, as... Figure 18 As shown.

[0042] like Figure 10 As detailed elsewhere, the carcass is then cooled for approximately three to four hours until the internal temperature is between 75 and 85 degrees Fahrenheit, although temperatures as low as 32 degrees and as high as 104 degrees are acceptable and can be achieved at such temperatures using the machine described herein. Standard coolers known in the beef processing industry can be used to lower the temperature, but as discussed below, cooler size and environmental conditions may vary. Once the carcass reaches the desired internal temperature, it is removed from the cooler. The carcass is then ready for removal of all original cuts. Importantly, unlike known methods of slaughtering cattle, the spine is never cut and the carcass is not split in half, thus eliminating the possibility of contamination that occurs when the spinal cord is severed.

[0043] Preferably, the cooling process is carried out in an environment with a relative humidity of 84-92%. Combined with a shortened cooling period of three to four hours, this results in a beef shrinkage rate of less than 1%, and in some cases as low as 0.5%. This is a significant improvement over the industry standard of 2% shrinkage, resulting in more high-quality beef.

[0044] Now for reference Figure 19 The carcass 102 is positioned on the slaughtering apparatus 10, such as the apparatus described herein, for manipulating the carcass while removing the original pieces. This apparatus allows for changes in the height and position of the carcass, making the slaughtering process easier for the butcher compared to other known methods and apparatuses. Furthermore, this apparatus eliminates the need to split the back or sternum, further reducing the potential for contamination from such practices.

[0045] Once the carcass is placed on the device, the original cuts are removed. Due to the ease of slaughtering using this device, this step can be completed within 15-30 minutes. The original cuts are then packaged and cooled for approximately 60 minutes, until the internal temperature of each original cut reaches approximately 32 to 38 degrees Fahrenheit. Afterward, the packaged cuts are prepared for shipment or boxed and stored in a storage cooler for shipment at a later date. The entire process, from eviscerating the cattle to removing, packaging, and cooling the original cuts, is completed in approximately 24 hours or less, far less than the industry standard of 3 to 4 days.

[0046] As mentioned above, removing the original cut at a carcass temperature of 75-85 degrees Fahrenheit, instead of the industry-standard 44 degrees, significantly reduces the time from the slaughterhouse to slaughter and packaging. While temperatures between 32 and 104 degrees Fahrenheit are acceptable for slaughter, this, in turn, reduces the potential for the growth of pathogens or other harmful bacteria. Slaughtering beef at higher temperatures is also more beneficial for butchers. Removing the original cut is a demanding task that places considerable stress on butchers. By slaughtering at temperatures higher than the industry standard, less force is required with each cut, thus reducing the incidence of slaughter-related diseases in cattle, such as carpal tunnel syndrome.

[0047] Producing beef using this method also benefits meat quality. As mentioned above, there is less chance of contamination, and the beef is of higher quality compared to beef produced by other methods, which typically require at least 24 hours of cooling before slaughter and a total production time of 3 to 4 days. Because this method shortens the cooling time, the resulting meat is more tender, better retains its natural juices and enzymes, and has a shelf life approximately two days longer than other methods. Also, as mentioned above, shrinkage will be significantly reduced.

[0048] The benefits of this method also include reduced energy consumption in beef production, which in turn lowers costs and reduces the environmental impact of processing plants using this method. Energy reduction stems from shorter cooling times before removing the original cuts and a shorter overall time from slaughter to packaging. Furthermore, by removing the original cuts before lowering the beef temperature to 32-34 degrees Fahrenheit, the size of the coolers in the final cooling stage before packaging can be reduced. In known methods, where whole cattle carcasses are suspended in coolers for at least 24 hours until reaching 44 degrees Fahrenheit, a greater number of large coolers are required, typically around 14 feet high, to accommodate the numerous carcasses being cooled. With this method, fewer large coolers are required due to the shorter initial cooling period, and the size of the coolers used to lower the temperature of the original cuts can be reduced to approximately 9 feet. Reducing the total number of large coolers and decreasing the size of the coolers used for the original cuts reduces energy consumption, which in turn saves costs and mitigates the environmental impact of processing plants.

[0049] Although specific embodiments have been described above, it should be understood that these embodiments are merely illustrative of the principles and applications of this disclosure. Therefore, it should be understood that various modifications can be made to the illustrative embodiments and other arrangements can be designed and used without departing from the spirit and scope of this disclosure.

Claims

1. An animal carcassing device, comprising: a. Supporting structure; b. A slaughtering platform, which is movably connected to the supporting structure, the slaughtering platform being configured to support the mass of a person; as well as c. A carcass holding device, the carcass holding device being arranged near the slaughtering platform, the carcass holding device including a base and a fixing mechanism, the slaughtering platform being movable relative to the carcass holding device, such that when a person is on the platform and the carcass is on the carcass holding device, the person contacts the carcass to slaughter the carcass and moves the slaughtering platform to adjust the position of the person relative to the carcass holding device, thereby removing the original cut pieces while keeping the spine intact without severing the spinal cord or splitting the carcass.

2. The animal carcassing equipment according to claim 1, characterized in that, The slaughtering platform includes a linear actuator for vertical movement of the slaughtering platform.

3. The animal carcassing equipment according to claim 1, characterized in that, The slaughtering platform has a U-shaped structure with a defined central opening, and the carcass holding device is arranged to extend through the central opening.

4. The animal carcassing equipment according to claim 3, characterized in that, The slaughtering platform has a grooved top surface.

5. The animal carcassing equipment according to claim 4, characterized in that, The supporting structure includes at least one column.

6. The animal carcassing equipment according to claim 5, characterized in that, The supporting structure includes two parallel, spaced-apart columns.

7. The animal carcassing equipment according to claim 1, characterized in that, The carcass holding device further includes at least one vertically extendable column, the column having a lower end connected to the base and an upper end connected to the fixing mechanism.

8. The animal carcassing equipment according to claim 7, characterized in that, The fixing mechanism includes a housing connected to the at least one vertically extendable column, a pair of support arms extending from the opening of the housing, and a pair of expansion plates connected to one of the support arms.

9. The animal carcassing equipment according to claim 8, characterized in that, The fixing mechanism is one of those that can be rotatably connected to and fixed without rotating with the at least one vertically elongating column.

10. The animal carcassing equipment according to claim 1, characterized in that, It also includes a carcass conveyor arranged near the carcass holding device, the carcass conveyor including at least one hanger configured to support an animal carcass, such that when the animal carcass is connected to the hanger, the carcass conveyor operates to move the carcass toward the carcass holding device, and when the carcass reaches the carcass holding device, the conveyor stops, and the carcass is placed on the carcass holding device.

11. The animal carcassing equipment according to claim 10, characterized in that, The carcass conveying mechanism is manually operated.

12. A method for processing beef using the animal carcass equipment according to claim 1, comprising the following steps: a. Prepare beef carcasses for slaughter, including removing the head and eviscerating the carcass; b. Cool the carcass for three to four hours; c. Arrange the carcass on the fixing mechanism of the carcass holding device and remove the original pieces from the carcass; d. Packaging the original cut pieces; and e. Cool the original cut pieces for 50-70 minutes until the internal temperature of each original cut piece is 32-38 degrees Fahrenheit, wherein the processing of the beef carcass from initial slaughter to packaging of the original cut pieces is completed within 24 hours.

13. The method for processing beef according to claim 12, characterized in that, The first cooling step involves cooling the carcass for three to four hours until the internal temperature of the carcass reaches 70-85 degrees Fahrenheit.

14. The method for processing beef according to claim 12, characterized in that, The second cooling step involves cooling the raw cut pieces for 50-70 minutes until the internal temperature of each raw cut piece reaches 32-38 degrees Fahrenheit.

15. The method for processing beef according to claim 12, characterized in that, The preparation of a beef carcass for slaughter also includes: making incisions along the back of the carcass without severing the spine.

16. The method for processing beef according to claim 13, characterized in that, The steps for preparing beef carcasses for slaughter also include: i. Suspend the carcass by its rear and remove the hind legs; ii. Insert the suspension device through the opening in the neck of the carcass; iii. Tilting the carcass over so that it is suspended from the suspension device through the carcass neck; and iv. Remove the forelegs from the carcass.

17. The method for processing beef according to claim 16, characterized in that, Suspending the carcass at its rear includes suspending the carcass through an opening in the pelvic bone of the carcass.

18. The method for processing beef according to claim 17, characterized in that, The step of inserting the suspension device includes: inserting the inverted suspension device through an opening in the neck of the carcass.

19. The method for processing beef according to claim 12, characterized in that, At least one cooling step is carried out in an environment with a humidity of 84-92%.

20. A method for processing beef using the animal carcass equipment according to claim 1, comprising the following steps: a. Preparing a beef carcass for slaughter, including suspending the carcass from the rear, removing the head of the carcass, eviscerating the carcass, removing the hind legs of the carcass, turning the carcass over, and removing the forelegs of the carcass without splitting the spine or sternum; b. Arrange the carcass on the slaughtering device and remove the original pieces from the carcass; c. Package the original cut pieces; d. Cool the carcass for three to six hours until the internal temperature of the carcass reaches 70-90 degrees Fahrenheit; and e. Cool the raw cut pieces for 50-70 minutes until the internal temperature of each raw cut piece is 32-38 degrees Fahrenheit, wherein the beef carcass processing from initial slaughter to packaging the raw cut pieces and then cooling the packaged raw cut pieces is completed within 24 hours.

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