System and method for processing carcass portions

Abstract

A system for processing carcass parts of slaughtered poultry including at least a back portion and a leg portion connected thereto comprises a conveyor for suspending and moving the carcass in a conveying direction, and a groin skin cutting device for cutting the groin skin as the carcass parts pass the groin skin cutting device, the cutter having an elongated base with a cutting edge, a piercing tip at an upstream end of the cutter, the cutter being positioned and configured such that as the carcass parts move in the conveying direction, the piercing tip pierces the groin skin to form a piercing hole and the cutter advances under the groin skin, and continued movement of the carcass parts in the conveying direction results in the groin skin being cut by the cutting edge starting from the piercing hole and forming a cut in the groin skin.

Description

Technical Field

[0001] The present invention relates to a system and method for processing a carcass portion, preferably a backhalve, which has at least a back portion and legs connected thereto.

Summary of the Invention

Problems to be Solved by the Invention

[0002] An object of the present invention is to provide a system and method for processing such a carcass portion, thereby enabling improvement of the cutting of the legs from the back portion. Another object of the present invention is to provide a system and method for processing a carcass portion that reduces impurities that may remain on the legs after cutting from the back portion. Still another object of the present invention is to provide a system and method that can cut the skin of the groin in a highly reliable and accurate manner.

Means for Solving the Problems

[0003] One or more of the above objectives are achieved by the systems and methods according to the present invention. In a first aspect of the present invention, a system is provided for processing a carcass portion of a slaughtered poultry, including at least a back portion and legs connected thereto. The system comprises a conveyor that suspends and moves the carcass portion in the transport direction, with the legs suspended from the conveyor during use of the system. The system further comprises an inguinal skin cutting device for cutting the skin of the inguinal region as the carcass portion passes through the inguinal skin cutting device during use. The inguinal skin cutting device comprises a cutter, preferably a fixed cutter, having an elongated base portion with a cutting edge and a puncturing tip provided at the upstream end of the cutter. The fixed cutter is positioned and configured such that, during use, as the carcass moves in the transport direction, the puncturing tip punctures the skin of the groin, thereby forming a puncture hole, allowing the cutter to enter beneath the skin of the groin, and as a result of the continuous movement of the carcass in the transport direction during use, the skin of the groin is cut by the blade, which starts from the puncture hole and forms a cut in the skin of the groin.

[0004] The advantage of providing an inguinal skin cutting device that punctures and then cuts the skin of the inguinal region is that it allows for very efficient and precise cutting of the inguinal skin. This effectively cuts off at least a portion of the inguinal skin that should not remain attached to the leg after the leg has been severed from the back portion. This is because at least a portion of such inguinal skin is considered unsanitary and potentially contaminated, as it originates from a part close to the carcass's cloaca. In this regard, it should be noted that the inguinal skin is the skin between the leg and the cloaca.

[0005] This is in contrast to prior art methods in which such specific punctures and subsequent cuttings are not performed, resulting in a relatively large amount of inguinal skin remaining attached to the leg after the leg has been severed from the back. This residual portion of inguinal skin attached to the leg is usually not directly attached to the flesh but hangs loosely like a flap, which is also undesirable for commercial reasons. Such prior art methods require the manual separation of the mentioned portion of inguinal skin after the leg has been severed from the back, involving a relatively large number of workers along the processing line, which is undesirable from a cost standpoint. Furthermore, by providing an inguinal skin cutting device according to the present invention in which the inguinal skin is punctured and then cut, a very precise predetermined location of cutting in the inguinal skin can be achieved. As a result, the amount of inguinal skin remaining attached to the leg can be effectively reduced.

[0006] In one embodiment, the cutter is wedge-shaped at least at its upstream end to tension the skin in the groin in order to cut the skin in the groin. Using tension on the groin skin makes the cut more reliable and precise.

[0007] In one embodiment, the cutter is positioned and configured such that, during use, the carcass portion of the slaughtered poultry passes along the outer longitudinal side of the cutter, along with its legs, and the outer longitudinal side faces the inside of the legs during use. The base portion has a thickness that is the maximum thickness at the upstream end of the wedge shape, and the cutting edge is provided on the inner longitudinal side of the cutter opposite to the outer longitudinal side. In this way, the skin of the groin is kept taut during cutting.

[0008] The upstream end of the cutter may be curved inward in a plan view. This means it is curved away from the aforementioned outer longitudinal side. This reduces the likelihood that the cutter will accidentally puncture the leg tissue instead of the groin tissue.

[0009] The cutter may be angled inward in a plan view. This reduces the likelihood that the cutter might accidentally puncture the leg meat instead of the groin skin as the carcass passes outside the leg and the cutter.

[0010] In one embodiment, the cutter is provided with a guide at its upstream end, and the cutting edge begins downstream of the guide. The guide may have the aforementioned wedge shape. The cutter may be positioned and configured such that, during use, after the puncture tip forms a puncture hole and the cutter enters under the skin of the inguinal region, the skin of the inguinal region slides along the guide toward the cutting edge, and then the cutting edge penetrates and cuts through the skin of the inguinal region. Providing a guide enhances the tension on the skin of the inguinal region before cutting, improving the reliability and accuracy of the cut.

[0011] In one embodiment, the inguinal skin cutting device has two cutters positioned mirror images of each other to cut the inguinal skin along the inner sides of both legs of the carcass. The system may further have a leg positioning device upstream of the cutters to spread the legs and position them for the subsequent cutting of the inguinal skin. This improves the accuracy of the puncture and subsequent cutting.

[0012] In one embodiment, the system further comprises a back support device that is movable in the conveying direction and positioned to support the back portion of the carcass while at least the carcass passes along the cutting device. In one embodiment, the speed of the back support device can be set to be equal to the speed of the conveyor. Supporting the back portion of the carcass, at least during cutting by the cutting device, can improve the reliability and accuracy of the cutting. The back support device may also lift the back portion, at least while the carcass passes through the cutting device. Such lifting separates the legs, resulting in more available space for puncturing and cutting by the cutting device. Another effect of lifting the back portion is that the groin skin may be crumpled up. This crumpling occurs because the orientation of the legs relative to the back portion changes. When the groin skin is crumpled, the cutter is more likely to puncture the groin skin and not miss the groin skin while the carcass passes through the cutter. In embodiments with a leg positioning device, the groin skin is preferably crumpled, meaning that the carcass passes through the leg positioning device while the back portion is preferably lifted by the back support device.

[0013] In one embodiment, the cutting device has a bypass element configured to selectively bypass the cutter by the carcass portion during use, preventing the puncture tip from puncturing the inguinal skin as the carcass portion moves in the conveying direction, thereby preventing the inguinal skin from being cut by the blade. In one embodiment, the cutting device further has a bypass element movable between a first position in use where the puncture tip of the carcass portion moves in the conveying direction and punctures the inguinal skin, but passes through the cutting device for the inguinal skin, and a second position where the bypass element covers at least the puncture tip of the cutter to prevent the puncture tip from puncturing the inguinal skin as the carcass portion moves in the conveying direction, thereby preventing the inguinal skin from being cut by the blade. Providing such a bypass element can increase the versatility of the system because it allows for easy and effective bypassing of the cutter in the cutting device when temporarily needed, such as when processing a specific batch (BaBtch) of poultry carcass portions where cutting of specific inguinal skin is not required. In another embodiment, the cutting device may have a bypass element configured to move the cutter between a first position in which the puncture tip of the carcass portion moves in the conveying direction during use, puncturing the skin of the inguinal region but passing through the cutting device of the skin of the inguinal region, and a second position in which the cutter is moved to a place out of reach of the skin of the inguinal region to prevent the puncture tip from puncturing the skin of the inguinal region when the carcass portion moves in the conveying direction, thereby preventing the skin of the inguinal region from being cut by the blade.

[0014] In one embodiment, the cutter is positioned so that the back portion of the carcass passes beneath it during use, and the cutting edge is inclined downward so that its upstream end is visible across the direction of transport. In embodiments with a back support device, it is preferable that the cutting edge is inclined downward with respect to the support surface of the back support device below the cutting device. The downward inclination of the cutting edge further helps to maintain tension on the skin of the groin during cutting.

[0015] In one embodiment, the system further comprises a separation device located downstream of the cutter and configured to separate the legs from the back portion. The separation device may consist of a separation element, for example, a circular rotating blade that separates the hip joint or its vicinity, or it may consist of a pulling element that pulls the back portion downward relative to the legs for the purpose of separating the legs from the back portion as a result of a pulling motion.

[0016] In one embodiment, the carcass portion is the back half of a slaughtered poultry carcass, the back half comprising a back portion and legs connected thereto, and during use of the system, the back half is suspended from the conveyor and moved in the transport direction, with the legs suspended from the conveyor.

[0017] The corresponding embodiments of the system presented herein and in the claims are also applicable to the methods described below according to a second aspect of the present invention. The system according to a first aspect of the present invention can be configured to perform the method according to a second aspect of the present invention.

[0018] In a second embodiment, the present invention provides a method for processing a carcass portion of a slaughtered poultry, the carcass portion being preferably a back half, using the system according to the present invention described above, the carcass portion comprising at least a back portion and legs connected thereto, the method comprising suspending the carcass portion by a conveyor and moving it in a transport direction with the legs suspended from the conveyor, and puncturing the inguinal skin with the puncture tip of a cutter and then cutting the inguinal skin with the blade tip as the carcass portion moves through an inguinal skin cutting device.

[0019] The effects of the method and embodiments of the present invention are similar to the effects of the system and embodiments of the first aspect of the present invention described above.

[0020] In an embodiment in which the cutter has a guide portion at its upstream end and the cutting edge starts downstream of the guide portion, according to this method, the puncture tip forms a puncture hole, the cutter enters under the skin of the inguinal region, the skin of the inguinal region slides over the guide portion toward the cutting edge, and then the cutting edge forms a cut in the skin of the inguinal region and cuts it.

[0021] In embodiments where a leg positioning device is located upstream of the cutter, the leg positioning device is used to spread and position the leg for the purpose of subsequently cutting the skin in the groin area.

[0022] In embodiments having a back support device, the back portion is supported by the back support device, and preferably lifted while being supported, at least while the carcass portion passes along the cutting device, i.e., at least during cutting.

[0023] In one embodiment, the skin of the groin may be twisted upstream of the cutter, i.e., before cutting. Such twisting may be provided by lifting the back portion by a back support device. In embodiments also having a leg positioning device, it is preferable that the skin of the groin be twisted while the carcass portion passes through the leg positioning device.

[0024] Generally speaking, the present invention relates to a system and method for processing the carcass portion of a slaughtered poultry, comprising the back portion and the leg portion, comprising a conveyor for moving the carcass portion suspended in a transport direction, comprising a cutting device for cutting the skin of the groin as the carcass portion moves through the cutting device, comprising an elongated base portion having a blade tip, and a cutter having a puncture tip at the upstream end of the cutter, wherein the cutter is arranged and configured such that as the carcass portion moves in the transport direction, the puncture tip punctures the skin of the groin, thereby forming a puncture hole, allowing the cutter to enter beneath the skin of the groin, and as a result of the continuous movement of the carcass portion, the skin of the groin is cut by the blade tip, which starts from the puncture hole and forms a cut in the skin of the groin. [Brief explanation of the drawing]

[0025] The following are embodiments of the present invention. Referring to the attached schematic diagrams in which like reference numerals indicate identical or similar elements, the present invention will be described.

[0026] [Figure 1] FIG. 1 shows an embodiment of a part of the system according to the present invention in a side view. [Figure 2] FIG. 2 shows details of FIG. 1 including the breast portion of the slaughtered poultry. [Figure 3] FIG. 3 shows the system of claim 1 as viewed in the conveying direction. [Figure 4] FIG. 4 shows details of FIG. 3. [Figure 5A] FIG. 5A shows an embodiment of the cutter of the system according to the present invention in side and top views. [Figure 5B] FIG. 5B shows a cross-section Vb-Vb of FIG. 5A. [Figure 5C] FIG. 5C shows a cross-section Vc-Vc of FIG. 5A. [Figure 5D] FIG. 5D shows an embodiment of the cutter of the system according to the present invention in side and top views. [Figure 5E] FIG. 5E shows a modification of the embodiments of FIGS. 5A to 5D in a top view. [Figure 6A] FIG. 6A shows another embodiment of the cutter of the system according to the present invention in side and top views. [Figure 6B] FIG. 6B shows a cross-section VIb-VIb of FIG. 6A. [Figure 6C] FIG. 6C shows another embodiment of the cutter of the system according to the present invention in side and top views. [Figure 6D] FIG. 6D shows a modification of the embodiments of FIGS. 6A to 6C in a top view. [Figure 7A] FIG. 7A shows yet another embodiment of the cutter of the system according to the present invention in side and top views. [Figure 7B] FIG. 7B shows a cross-section VIIb-VIIb of FIG. 7A. [Figure 7C]Figure 7C shows yet another embodiment of the cutter of the system according to the present invention in side and top views. [Figure 8A] Figure 8A shows an embodiment of the steps of the method according to the present invention, where the poultry carcass portion is visible in the direction of transport. [Figure 8B] Figure 8B is a view of the embodiment shown in Figure 8A from an oblique angle. [Figure 8C] Figure 8C shows a more detailed view of Figure 8B. [Figure 9] Figure 9 shows another embodiment of the cutting device of the system according to the present invention, in a side view. [Modes for carrying out the invention]

[0027] Figures 1–4 show System 1 for processing carcasses of slaughtered poultry (one carcass 2 shown in Figure 2 comprises at least a back portion 3 and legs 4 attached thereto). See also Figures 8a and 8b. The carcass is preferably a so-called back half. System 1 includes a conveyor 6 for moving the carcass 2 in the suspended transport direction 8 with the legs 4 suspended from the conveyor 6 during System 1's use. See also Figure 2. As is commonly used in poultry processing, a series of carcasses are moved by the conveyor in use, and each carcass is carried by its respective series of carriers 7 on the conveyor 6. Figure 1 shows only one such carrier.

[0028] The system further includes an inguinal skin cutting device 10 for cutting the inguinal skin 12 while the carcass portion 2 passes through the inguinal skin cutting device. Therefore, the cutting device 10 comprises two fixed cutters 14 for cutting the inguinal skin 12 inside each leg 4 of the carcass portion 2. For this purpose, the two fixed cutters 14 are positioned mirror images of each other (see Figure 3 in particular, and Figure 8a for a very schematic representation of the two cutters relative to the carcass portion). Upstream of the cutting device 10, the system 1 further includes a leg positioning device 40 for spreading and positioning the leg 4 for subsequent cutting of the inguinal skin by the cutting device 10. As shown in Figure 3, the two adjacent cutters 14 are inclined inward in plan view.

[0029] Each cutter 14 has an elongated base portion 16 with a cutting edge 18 and a puncture tip portion 20 located at the upstream end 22 of the cutter 14. See Figures 2 and 5a-5d in particular. The fixed cutters 14 are fixedly positioned on the system frame 15, or at least on a part of the system fixedly connected to the frame. Each cutter 14 is positioned and configured such that, during use, as the carcass portion 2 moves in the transport direction 8, the puncture tip portion 20 punctures the inguinal skin 12, thereby forming a puncture hole 24 that allows the cutter 14 to partially enter beneath the inguinal skin 12. The inguinal skin 12 is cut as a result of the continuous movement of the carcass portion 2 in the transport direction 8 passing through the cutting device 10 in use, by the cutting edge 18 starting from the puncture hole 24 and forming a cut (indicated by reference numeral 26 in Figures 8b and 8c) in the inguinal skin 12.

[0030] The system further includes a back support device 50 that is movable in the transport direction 8. The back support device 50 slightly lifts the back portion 3, as a result separating the leg portion 4 and increasing the available space for puncture and cutting by the cutting device 10. Another effect of lifting the back portion 3 by the back support device is that the inguinal skin 12 is twisted upstream of the cutter 14. This twisting occurs because the orientation of the leg portion relative to the back portion changes. It is desirable that the inguinal skin is twisted while the carcass portion passes through the leg positioning device 40.

[0031] The cutter 14 is positioned so that, during use, the back portion 3 of the carcass 2 passes beneath the cutter 14. The cutting edge 18, when viewed laterally with respect to the conveying direction, has its upstream end 22 inclined downward, particularly as shown in Figures 1 and 2. This means that the cutting edge 18 is inclined downward with respect to the back support device 50 directly below the cutter 14.

[0032] The cutter 14 is wedge-shaped at least at its upstream end 22 to tension the inguinal skin 12 in order to cut the inguinal skin. See the top view in particular of Figure 5d. The cutter 14 is positioned and configured such that, during use, the carcass portion 2 of the slaughtered poultry passes outside the cutter 14 along its leg portion 4, with the outer longitudinal side surface 28 facing the inside of the leg portion 4. The base portion 16 has a thickness t that matches the maximum thickness of the wedge-shaped upstream end 22, as shown in Figure 5d, and the cutting edge 18 is provided on the inner longitudinal side surface 30 of the cutter 14 opposite to the outer longitudinal side surface 28. The fixed cutter 14 also has a guide portion 32 at its upstream end 22, and the cutting edge 18 starts downstream of the guide portion 32, as shown particularly in Figures 5a and 5d. This means that the guide portion 32 does not have a cutting edge. The cutter 14 is positioned and configured such that, during use, the puncture tip 20 forms a puncture hole 24, allowing the cutter 14 to enter under the skin of the inguinal region. The skin of the inguinal region then slides along the guide portion 32 toward the blade 18, i.e., without being cut, and is then cut by the blade 18 forming a cut 26 that begins through the puncture hole 24 and into the skin of the inguinal region 12. During the slide, the skin of the inguinal region is also stretched to some extent because the cutter 14 is wedge-shaped.

[0033] Furthermore, in a very schematic embodiment shown in Figure 9, the cutting device 10 may have a bypass element 60 formed as an elongated strip-like element in its operating position, as shown in the example of Figure 9, (the bypass element) at least covers the puncture tip 20 of the upstream end 22 of the cutter 14, so that during use, the poultry carcass being moved along the cutting device remains out of reach of the cutter 14 and does not puncture or cut the skin in the groin. This can be a problem when processing certain batches of poultry carcass that the cutting device does not require. The bypass element 60, like the cutter 14, is mounted on the system frame 115. As shown in the embodiment of Figure 9, the bypass element 60 can be rotated in direction 61 about the pivot axis 62 so that it covers at least the puncture tip of the cutter so as to prevent the puncture tip from puncturing the skin of the inguinal region, thereby preventing the skin of the inguinal region from being cut by the blade. From this second position shown in Figure 9, the bypass element 60 can be moved to a first position during use, in which the puncture tip punctures the skin of the inguinal region as the carcass moves through the inguinal skin cutting device in the conveying direction. That is, in the first position, the bypass element 60 is rotated away from the cutter 14 so that the puncture tip is no longer covered by the bypass element, and can therefore be used for puncturing and cutting in the manner described above. The movement of the bypass element can be performed by means of means not shown, such as an electromagnetic motor, solenoid, or pneumatic actuator.

[0034] Figure 5e shows a modified example of the embodiments shown in Figures 5a-d, the cutter 414, the only difference from the cutter 14 being that the upstream end 422 of the cutter 414 is curved inward when viewed in plan, which means that the upstream end 422 is curved away from the leg portion, so to speak.

[0035] Figures 6a-6c show another embodiment of a cutter that can be used in System 1 instead of cutter 14. The cutter 114 in Figures 6a-6c is flat and therefore lacks a wedge-shaped upstream end. The cutter 314 shown in Figure 6d is also a variation of cutter 114 and, like cutter 414, has an inwardly curved upstream end 322. Figures 7a-7c show yet another embodiment of a cutter that can be used in System 1 instead of cutter 14. The cutter 214 in Figures 7a-7c has a wedge-shaped upstream end 222 but does not have a guide section; that is, its cutting edge 218 starts from the puncture tip 220. In one embodiment, a thickened section can be added to cutter 114, resulting in a cutter comparable to cutter 214 with a wedge-shaped upstream end, but with the difference that cutter 214 is made as a single piece, whereas the cutter with the thickened section is made of two individual parts. Cutter 314 can similarly have a thickened section added to it. Furthermore, cutters 14, 214, and 414 may be composed of multiple individual parts in order to obtain the overall shape shown in the figure.

[0036] The system further includes a separation device 60 (shown only schematically in Figure 1) located downstream of the fixed cutter 14 and configured to separate the leg portion 4 from the back portion 3. The separation device may consist of a separation element (a circular rotating blade) as shown in the figure, or it may consist of a tension element for pulling the back portion downward relative to the leg portion for separation, for example.

[0037] According to the method of the present invention, the carcass portion 2 is moved while suspended by a conveyor 6 in the transport direction 8, and the leg portion 4 is suspended from the conveyor, and as the carcass portion moves through the inguinal skin cutting device 10, the inguinal skin 12 is punctured by the puncture tip 20 of the cutter 14, and then the inguinal skin is cut by the blade 18.

[0038] Other variations of the disclosed embodiments may be understood and implemented by those skilled in the art in carrying out the claimed invention, based on a review of the drawings, disclosures, and the appended claims. The foregoing description provides embodiments of the invention only as examples. The scope of the invention is defined by the appended claims. One or more objects of the invention are achieved by the appended claims.

Claims

1. A system for processing the carcass portion of a slaughtered poultry, comprising at least the back portion and the legs connected thereto, The system includes a conveyor that suspends and moves the carcass portion while the legs are suspended from the conveyor during use of the system. The system further comprises an inguinal skin cutting device for cutting the skin of the inguinal region while the carcass portion passes through the inguinal skin cutting device during use. The inguinal skin cutting device includes a cutter, The cutter has an elongated base portion, a puncture tip portion located at the upstream end of the base portion, and a cutting edge provided along the longitudinal direction of the base portion. The cutter is positioned and configured such that, during use, as the carcass moves in the conveying direction, the puncturing tip punctures the skin of the groin, thereby forming a puncture hole, allowing the cutter to penetrate beneath the skin of the groin, and as a result of the continuous movement of the carcass in the conveying direction during use, the skin of the groin is cut by the blade, which starts from the puncture hole and forms a cut in the skin of the groin. system.

2. The cutter has at least its upstream end wedge-shaped in order to tens the skin of the inguinal region in order to cut the skin of the inguinal region. The system according to claim 1.

3. The cutter is positioned and configured such that, during use, the carcass portion of the slaughtered poultry passes along the outer longitudinal side of the cutter, together with its legs, and the outer longitudinal side faces the inner side of the legs during use. The base portion has a thickness that matches the maximum thickness of the upstream end of the wedge shape. The cutting edge is provided on the inner longitudinal side of the cutter opposite to the outer longitudinal side. The system according to claim 2.

4. The cutter is provided with a guide portion at the upstream end of the cutter, The cutting edge begins downstream of the guide section, The cutter is positioned and configured such that, during use, after the puncture tip forms the puncture hole and the cutter enters under the skin of the inguinal region, the skin of the inguinal region slides along the guide portion toward the blade tip, and then the blade tip forms the cut in the skin of the inguinal region and cuts it. The system according to any one of claims 1 to 3.

5. The cutter is positioned and configured such that, during use, the carcass portion of the slaughtered poultry passes outside the cutter along its outer longitudinal side surface, along with its legs, and the outer longitudinal side surface faces the inside of the legs during use, and the upstream end of the cutter curves inward in a plan view. The system according to any one of claims 1 to 3.

6. The cutter is positioned and configured such that, during use, the carcass portion of the slaughtered poultry passes outside the cutter along its outer longitudinal side surface, along with its legs, and the outer longitudinal side surface faces the inside of the legs during use, and the cutter is inclined inward in a plan view. The system according to any one of claims 1 to 3.

7. The inguinal skin cutting device has two cutters arranged mirror images of each other to cut the skin of the inguinal region along the inner sides of both legs of the carcass portion. The system further includes a leg positioning device upstream of the cutter to spread the legs and position the legs for the purpose of subsequently cutting the skin of the groin. The system according to any one of claims 1 to 3.

8. The device further comprises a back support device that is movable in the transport direction and is positioned to support the back portion while at least the carcass portion passes along the cutting device. The system according to any one of claims 1 to 3.

9. The cutting device has a bypass element configured so that the cutter is selectively bypassed by the carcass portion during use, thereby preventing the puncture tip from puncturing the skin of the inguinal region as the carcass portion moves in the conveying direction, and thereby preventing the skin of the inguinal region from being cut by the blade. The system according to any one of claims 1 to 3.

10. The cutter is positioned such that, during use, the back portion of the carcass passes beneath the cutter, and the tip of the blade is inclined downwards at its upstream end. The system according to any one of claims 1 to 3.

11. The system further includes a separation device provided downstream of the cutter and configured to separate the legs from the back portion. The system according to any one of claims 1 to 3.

12. The aforementioned carcass portion is the back half of a slaughtered poultry carcass, The aforementioned back half comprises a back portion and leg portions connected thereto. While the system is in use, the back half is suspended from the conveyor and moved in the transport direction with its legs suspended from the conveyor. The system according to any one of claims 1 to 3.

13. A method for processing the carcass portion of slaughtered poultry using the system described in any one of claims 1 to 3, The carcass portion is preferably the back half, and the carcass portion comprises at least a back portion and a leg portion connected thereto. The method includes suspending the leg portion from the conveyor and moving the carcass portion by the conveyor in the transport direction, While the carcass passes through the inguinal skin cutting device, the following is included: - The puncture tip of the cutter is used to puncture the skin of the groin, and then, - The blade tip cuts the skin of the groin. A method for processing the carcass portion of slaughtered poultry.

14. The cutter is provided with a guide portion at the upstream end, and the cutting edge starts downstream of the guide portion, After the puncture tip forms the puncture hole and the cutter enters beneath the skin of the inguinal region, the skin of the inguinal region slides along the guide towards the blade tip, and then the blade tip forms a cut in the skin of the inguinal region. The method according to claim 13.

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