Meat processing machine and method of meat processing

Abstract

An automated method of producing a French rack by separating meat on a rack of meat along a Frenching line and pushing a trimmed meat section in a direction transverse to the axes of the ribs of the rack of meat to remove the trimmed meat section from the ribs. An automated meat processing machine includes a clamping assembly for clamping a rack of meat and a separating assembly having a plurality of arms configured to move between the ribs in a direction transverse to the ribs of the clamped carcass portion to force a portion of meat from the ribs.

Description

[0001] Meat Processing Machine and Method of Meat Processing

[0002] FIELD

[0003] This invention relates to a meat processing machine and a method of meat processing, in particular a Frenching machine and method of Frenching.

[0004] BACKGROUND

[0005] A French rack is a high value meat product typically produced from a rack of lamb.

[0006] A range of manual methods for removing meat from the distal ends of ribs of a rack of lamb are known including removal with a knife, degloving each rib and other techniques. Such manual methods are slow, require skilled and expensive labour and the removed meat may be of low value.

[0007] High pressure water jets have been employed to remove meat to produce a French rack and whilst this does provide an automated solution this approach produces low value removed meat and limits the shelf life of the French rack due to higher bacteria levels. It also requires large amounts of water than can be scarce or expensive in some locations, such as in Australia.

[0008] An automated method and machine for producing a French rack that ameliorates or overcomes at least some of these disadvantages would be desirable.

[0009] SUMMARY

[0010] According to one example embodiment there is provided an automated Frenching machine including: i. a clamping assembly configured to clamp a rack of meat with respect to the machine; ii. a cutting assembly configured to at least partially separate meat on the rack of meat along a Frenching line to define Frenched meat and trimmed meat sections; and ill. a separating assembly including a plurality of arms configured to move between at least some of the ribs in a direction transverse to the ribs of the clamped rack to force the trimmed meat section from the ribs.

[0011] According to another example embodiment there is provided an automated meat processing machine for removing meat from a ribbed carcass portion including: i. a clamping assembly for clamping the carcass portion; and ii. a separating assembly including a plurality of arms configured to move between the ribs in a direction transverse to the ribs of the clamped carcass portion to force a portion of meat from the ribs.

[0012] According to another example embodiment there is provided an automated method of producing a French rack comprising: i. separating meat on a rack of meat along a Frenching line to define Frenched meat and trimmed meat sections; and ii. pushing the trimmed meat section in a direction transverse to the axes of the ribs of the rack of meat to remove the trimmed meat section from the ribs.

[0013] Embodiments may be implemented according to any one of the dependent claims at the end of this specification.

[0014] It is acknowledged that the terms "comprise", "comprises" and "comprising" may, under varying jurisdictions, be attributed with either an exclusive or an inclusive meaning. For the purpose of this specification, and unless otherwise noted, these terms are intended to have an inclusive meaning - i.e., they will be taken to mean an inclusion of the listed components which the use directly references, and possibly also of other non-specified components or elements.

[0015] Reference to any document in this specification does not constitute an admission that it is prior art, validly combinable with other documents or that it forms part of the common general knowledge.

[0016] BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The accompanying drawings which are incorporated in and constitute part of the specification, illustrate examples of the invention and, together with the general description of the invention given above, and the detailed description of examples given below, serve to explain the principles of the invention, in which:

[0018] Figure 1 illustrates a Frenching cut;

[0019] Figure 2 illustrates scraping membrane from ribs of a rack of meat;

[0020] Figure 3 illustrates a plunge cut performed between ribs of a rack of meat at the Frenching line;

[0021] Figure 4 is an end view of a rack of meat with an arm of a press about to engage the rack of meat to remove the distal section of meat;

[0022] Figure 5 is an end view of a rack of meat with an arm of a press engaging the distal end of the rack of meat to initiate removal of the distal section of meat from the distal end;

[0023] Figure 6 is an end view of a rack of meat with an arm of a press having removed the distal end of the rack of meat; Figure 7 shows a perspective view of a Frenching machine according to one example embodiment with the figures below showing further detail of this machine;

[0024] Figures 8 to 10 show the Frenching machine from different perspectives;

[0025] Figure 11A shows a loading station;

[0026] Figures 11B shows a rack of meat being loaded into the loading station;

[0027] Figure 12A shows a French cut station;

[0028] Figures 12B to 12E illustrate processing steps at the French cut station;

[0029] Figure 13A shows a scraping and imaging station;

[0030] Figures 13B to 13D illustrate processing steps at the scaping and imaging station;

[0031] Figure 14A shows a plunge cut station;

[0032] Figures 14B shows a pair of V shaped blades;

[0033] Figures 14C to 14E illustrate processing steps at the plunge cut station;

[0034] Figure 15 shows a pressing station;

[0035] Figure 16 shows an arm of the pressing station;

[0036] Figure 17 shows a guide mechanism for adjusting arm spacing in the pressing station;

[0037] Figure 18A to 18G illustrate processing steps at the pressing station;

[0038] Figure 19 shows a tip support device of the pressing station; Figure 20 shows an unloading station; and

[0039] Figure 21 illustrates unloading at the unloading station.

[0040] DETAILED DESCRIPTION

[0041] Figures 1 to 6 illustrate a method of producing a French rack of meat according to an example embodiment. In Figure 1 a knife 1 cuts a Frenching line 2 through the meat above ribs 5 to define a Frenched meat section 3 and a trimmed meat section 4. The severing of the meat into Frenched meat section 3 and a trimmed meat section 4 may be performed by any other suitable means.

[0042] In figure 2 scrapers 6 (or a single scraper) scrape a membrane (the Endothoracic Fascia) from the underside of the ribs up to the Frenching line 2. By at least partially severing this membrane the trimmed meat section 4 may be removed more easily from the ribs as the membrane is quite strong. Instead of scrapers other means, such as knives, may be employed to sever the membrane.

[0043] Figure 3 shows a number of V shaped blades forced from the underside of the rack of meat in a direction normal to the ribs to perform intercostal cuts to sever meat between the Frenched meat section 3 and a trimmed meat section 4 between the ribs along Frenching line 2. This also severs the membrane covering the underside of the trimmed meat section 4. A single blade with a suitable profile or multiple blade sections may be employed, or any other suitable cutting means. Using a number of discrete blades allows adjustment of blade spacing for different rib spacing.

[0044] It is advantageous to sever the membrane on the underside of the ribs (Figure 2) prior to performing the intercostal cut (Figure 3) as this helps keep the membrane over the intercostal meat intact, which aids in the subsequent separation steps below. If the intercostal cut is performed prior to scraping the membrane can come off the intercostal meat during scraping and the trimmed meat section may not hold together as well.

[0045] Referring now to Figures 4 to 6 the removal of the trimmed meat section 4 from the ribs 5 will be explained. A plurality of arms 7 (only one shown for illustrative purposes) are aligned with intercostal meat sections 8 of the rack of meat. The arms 7 are then moved relative to the clamped rack of meat to the position shown in Figure 5. It will be seen in Figure 5 that each arm first engages a distal end of each intercostal meat section 8 so as to progressively lift the trimmed meat section 4 from the ribs due to the force of the arms transverse to the axes of the ribs.

[0046] In Figure 6 a claw 9 of arm 7 has a sharp edge that cuts along the Fenching line to aid the separation of intercostal meat 8 at the Frenching line. At this point the trimmed meat section 4 has been removed from the rack of meat and a Frenched rack of meat has been produced. Final finishing and cleaning of the ends of the ribs may be performed, if required.

[0047] Figures 7 to 20 show a Frenching machine according to one exemplary embodiment. In the form shown in Figure 7 the Frenching machine includes a first assembly 11 having a plurality of clamping stations 12 (only one indicated). In this example six clamping stations are provided in in a circle but a different number and arrangement may be employed. In this example an outer assembly 13 supports a plurality of processing stations, in this case a Frenching cut station 14 configured to perform a Frenching cut; a membrane severing station 15 configured to sever at least part of any membrane on the ribs; a plunge cut station 16 configured to cut meat along the Frenching line between the ribs; and a press station 17 configured to force the trimmed meat section from the ribs. These stations are shown in their open positions but in use will be pivoted about their hinges and secured to respective brackets 20 (only two of which are indicated) so as to be positioned to perform their processing functions on a clamped rack of meat brought to the respective station. In addition to these processing stations there is provided a loading station 18 configured to load a rack of meat to a clamping station 12 and an unloading station 19 configured to unload a rack of meat from a clamping station.

[0048] In this example the first assembly 11 is in the form of a central assembly supporting six clamping stations 12 that is relatively rotatable to the surrounding outer assembly 13. In this case first central assembly 11 rotates but in other implementations outer assembly 13 could rotate. This enables a rack of meat to be loaded at loading station 18, clamped at clamping station 12 and then rotated sequentially through each processing station 14 to 17 by relative rotation through 60 degrees after each processing step is complete to finally be unloaded at unloading station 19.

[0049] Whilst the example Frenching machine is shown in a rotary form it is to be appreciated that other arrangements may be employed, such as a linear arrangement. It is also to be appreciated that different numbers of stations may be employed and some processing steps could be performed manually or omitted.

[0050] Figures 11A shows a loading station 18 where a rack of meat is supplied to a clamping station 12 and positioned between upper clamp 21 and lower clamp 22 (Figure 11B) so that the upper and lower clamps can be brought together to clamp the rack of meat in the required position to perform subsequent processing. The rack of meat may be positioned between the upper and lower clamps manually or using an automated system, such as a vision guided robot arm. Once the rack of meat is in place the central assembly 11 is rotated 60 degrees with respect to the outer assembly 13 to move the rack of meat to processing station 14.

[0051] Figure 12A shows a cutting assembly in the form of a Frenching station 14 in its open position. When it is in its closed position The Frenching station is configured to at least partially separate meat on the rack of meat held by the clamping station along a Frenching line to define Frenched meat and trimmed meat sections (as per Figure 1). In this case a Frenching blade 23 in the form of a straight blade is used. However, one or more Frenching blade having straight or other profiles could be employed or another suitable cutting device may be used. Frenching blade 23 may be configured to perform a slicing action; moving laterally whilst lowering to perform a cut. Frenching blade 23 may include a biased linkage from each actuator so the Frenching blade 23 stops as it reaches a rib.

[0052] Referring to Figures 12B to 12E the processing steps for performing a French cut will be described. In Figure 12B the rack of meat arrives at Frenching station 14. In Figure 12C a block 38 moves to the right to position the rack of meat in the correct position for the Frenching cut and pivot table 39 pivots passively to correctly orient and position the rack of meat. Then clamp 42 lowers and end cup 40 is advanced by ram 41 so that the rack of meat is securely positioned. Frenching blade 23 is then driven down by suitable actuators, such a pneumatic rams, into the rack of meat to form a Frenching cut as shown in Figure 12C. Once the Frenching blade 23 is retracted clamps 21 and 43 lower to clamp the rack of meat against clamp 22 and clamp 42 and end cup 40 are retracted as shown in Figure 12E. As clamps 21, 22 and 43 move with the clamping station the central assembly 11 can now be rotated 60 degrees with respect to the outer assembly 13 to move the rack of meat to processing station 15.

[0053] Figure 13A shows a membrane severing station in the form of a scraping station 15 in its open position. When it is in its closed position the scraping station is configured to scrape ribs of the rack of meat to sever at least part of any membrane on the ribs. It will be appreciated that another form of membrane severing, such as cutting, may be employed and scraping is just one example.

[0054] In this example a plurality of scraper blades 24 are provided, although a single blade could also be employed. As shown in Figures 13B to 13E a scraper blade 24 is brought against the underside of the ribs (Figure 13C) and scrapes along the underside of the rack of meat to sever the membrane along the ribs. The scraper blades can be driven by suitable actuators, such as pneumatic rams. At this station the rack of meat can also be imaged by imaging system 25 (see Figure 7). A data processing system can extract information as to rib positions (and any other required information) and this can be used to control the positioning of tools during processing operations. Once the scraper blades 24 are out of the way (Figure 13D) the central assembly 11 can be rotated 60 degrees with respect to the outer assembly 13 to move the rack of meat to processing station 16.

[0055] Figure 14A shows a membrane plunge cut station in the form of a scraping station 16 in its open position. When it is in its closed position the plunge cut station is configured to cut meat along the Frenching line between the ribs of the rack of meat (i.e. perform the intercostal cut shown in figure 3). In this example a plurality of V shaped knives 26 are used (two V shaped blades are illustrated in Figure 14B). The knives 26 are centrally biased and are relatively laterally movable with respect to each other to self-adjust to rib spacing of a given rack of meat. This may be achieved using opposing springs to centrally bias each blade. The knives can be positioned based on information obtained by imaging system 25 and driven up to cut the intercostal meat and membrane along the Frenching line as illustrated in Figure 3. Due to the V shaped blades and biasing the blades will self-adjust their lateral position to accommodate the rib positions. It will be appreciated that other cutting devices could be employed to perform this severing of the intercostal meat and membrane. Clamps 21, 22 and 43 maintain the meat clamped in position and blades 26 are driven up from the position shown in Figure 14C to the position shown in Figure 14D and then retracted back to the position shown in Figure 14E. Once the blades 26 are retracted the central assembly 11 can be rotated 60 degrees with respect to the outer assembly 13 to move the rack of meat to processing station 17 with the rack of meat still held by clamps 21, 22 and 43 of the clamping station 12. Figure 15 shows a press station 17 in its open position. When it is in its closed position a plurality of arms 27 (only one indicated) are configured to move between at least some of the ribs in a direction transverse to the ribs of the clamped rack to force the trimmed meat section from the ribs. As shown in Figure 16 each arm has a plurality of slots 28 (only two indicated) along its length to help grip the intercostal regions on the underside of the rack. A sharp claw 29 is provided at the distal end to aid the separation of intercostal meat at the Frenching line. The spacing between arms 27 may be adjusted based on information obtained by imaging system 25 using the mechanism shown in Figure 17. Each arm 27 has a roller 30 located in a guide track 31 of guide plate 32. Guide plate 32 may be raised and lowered to increase or decrease the spacing between arms 27 as the guide tracks diverge / converge. The lateral position of all arms may also be adjusted to best align the arms with the intercostal regions of the rack of meat. It will be appreciated that other alignment systems may be employed and each arm could be independently laterally positioned to an optimal position. The approach described in this example has been found to be simple, robust and sufficiently well aligned to provide useful results.

[0056] Figure 18A shows the arms 27 it their positions when a rack of meat is introduced into the press station 17 held by clamps 21, 22 and 43 of clamping station 12. . The arms 27 can be driven by a pneumatic ram or other suitable actuator to initiate separation as shown in Figure 18B (meat separation not shown in this or subsequent drawings). Once each arm 27 has been initially positioned between adjacent ribs it is allowed some lateral play to be guided thereafter by the ribs. It is preferred that the arms initiate separation of the trimmed meat section 4 at the distal ends of the ribs (as illustrated in Figure 18B) as it is easiest to initiate separation at this end. As the membrane along the ribs has been severed this allows the intercostal meat to be pulled away from the ribs more easily. The membrane section remaining on the intercostal meat helps maintain the integrity of the intercostal meat. As shown in Figure 18C a rib tip support 36 is then introduced to support the rib tips to avoid breaking thin ribs (at caudal end of young lambs) (The rib tip support sheet 35 and rib tip support 36 is shown in Figure 19). Figure 18C also shows the compliant clamping element 33 provided above the trimmed meat section 34 to facilitate clamping of the trimmed meat section 34 between arms 27 and compliant clamping element 33. Compliant clamping element 33 may be any element that provides required clamping support but is deformable as the arms progress through their range of motion. The compliant clamping element 33 may be biased towards the arms 27 by pneumatically driven arms. The combination of slots 28 and compliant clamping element 33 ensures that the trimmed meat section is effectively gripped to promote peeling of the trimmed meat section from the ribs.

[0057] The trimmed meat section 34 is progressively pushed from the distal end of the rack to the Frenching line to progressively peel the trimmed meat section from the ribs. Forcing the intercostal meat in a direction transverse to the ribs has been found to promote good separation. As each arm moves along its path the intercostal meat is progressively removed from the ribs until the claw 29 (see Figure 18D) engages the intercostal meat and promotes separation of intercostal meat from the ribs at the Frenching line and provides additional intercostal clamping.

[0058] Once the arms 27 have completed separation of the trimmed meat section from the ribs (Figure 18E) the compliant clamping element 33 can be withdrawn (Figure 18F) and the arms 27 can be retracted (Figure 18G) and the central assembly 11 can be rotated 60 degrees with respect to the outer assembly 13 to move the rack of meat to unloading station 19.

[0059] At the unloading station 19 shown in Figure 20 the upper clamps 21 and 43 may be retracted from the lower clamp 22 (Figures 21A to 21B) and support plate 44 rotated to release the Frenched rack of meat (Figure 21C). It could simply drop onto a conveyor belt or otherwise be transferred manually or using an automated removal system.

[0060] This combination of stations has been found to provide high quality products but it will be appreciated that other configurations of stations may be employed with associated benefits and detriments. For example the French cut station 14 could be combined with the plunge cut station 16 (with the scaping station preceding it to maintain membrane integrity). Alternatively the plunge cut station 16 could be omitted and the claw 29 could be relied upon to sever the intercostal meat at the Frenching line. Further the scraper station 15 could be omitted and sharp edges along arms 27 could be relied upon to cut the membrane during pushing.

[0061] The method and machine reduce the requirement for skilled labour, and thus processing cost. The process involves less handling, reducing bacteria count. Greater accuracy can be achieved in cut placement, resulting in a higher dollar yield. The trimmed meat section is retained in a single piece which can increase its value (some processors place a higher value on intercostals which remain attached to the fat cap).

[0062] While the present invention has been illustrated by the description of the embodiments thereof, and while the embodiments have been described in detail, it is not the intention of the Applicant to restrict or in any way limit the scope of the appended claims to such detail. Additional advantages and modifications will readily appear to those skilled in the art. Therefore, the invention in its broader aspects is not limited to the specific details, representative apparatus and method, and illustrative examples shown and described. Accordingly, departures may be made from such details without departure from the spirit or scope of the Applicant's general inventive concept.

Claims

CLAIMS:

1. An automated Frenching machine including: i. a clamping assembly configured to clamp a rack of meat with respect to the machine; ii. a cutting assembly configured to at least partially separate meat on the rack of meat along a Frenching line to define Frenched meat and trimmed meat sections; and ill. a separating assembly including a plurality of arms configured to move between at least some of the ribs in a direction transverse to the ribs of the clamped rack to force the trimmed meat section from the ribs.

2. An automated Frenching machine as claimed in claim 1 including a membrane severing assembly configured to sever at least part of any membrane on the ribs.

3. An automated Frenching machine as claimed in claim 1 or claim 2 wherein the cutting assembly includes one or more Frenching blades configured to cut the meat along the Frenching line above the ribs.

4. An automated Frenching machine as claimed in any one of the preceding claims wherein the one or more Frenching blades is a straight blade.

5. An automated Frenching machine as claimed in any one of the preceding claims including one or more intercostal blades to cut meat along the Frenching line between the ribs.

6. An automated Frenching machine as claimed in claim 5 wherein the one or more intercostal blades comprise a plurality of V shaped blades.

7. An automated Frenching machine as claimed in claim 6 wherein the V shaped blades are relatively laterally movable and centrally biased to selfadjust to rib spacing.

8. An automated Frenching machine as claimed in any one of the preceding claims wherein the clamping assembly includes opposing clamp faces that close to clamp the rack of meat with respect to the machine.

9. An automated Frenching machine as claimed in any one of the preceding claims wherein the spacing between the plurality of arms of the separating assembly is adjustable.

10. An automated Frenching machine as claimed in claim 9 wherein the spacing between arms is adjusted by raising and lowering a guide plate having diverging slots each engaging with a guide element of each arm.

11. An automated Frenching machine as claimed in any one of the preceding claims wherein each arm has a claw at its distal end to aid separation of intercostal meat at the Frenching line.

12. An automated Frenching machine as claimed in any one of the preceding claims wherein each arm has a plurality of slots along the face engaging the rack of meat.

13. An automated Frenching machine as claimed in any one of the preceding claims including a compliant clamping element opposing the arms.

14. An automated Frenching machine as claimed in any one of the preceding claims including an imaging system configured to image a rack of meat and determine the required spacing between the arms and align the arms with the ribs based on images from the imaging system.

15. An automated Frenching machine as claimed in any one of the preceding claims wherein the machine comprises a first assembly having a plurality of clamping stations that may successively be transferred through a plurality of processing stations wherein the first assembly is relatively movable with respect to the plurality of processing stations to enable sequential processing of a rack of meat at each processing station.

16. An automated Frenching machine as claimed in claim 15 wherein one processing station is configured to load a rack of meat to a clamping station.

17. An automated Frenching machine as claimed in claim 15 or claim 16 wherein one processing station is configured to perform a Frenching cut.

18. An automated Frenching machine as claimed in any one of claims claim 15 to 17 wherein one processing station is configured to sever at least part of any membrane on the ribs.

19. An automated Frenching machine as claimed in any one of claims claim 15 to 18 wherein one processing station is configured to cut meat along the Frenching line between the ribs.

20. An automated Frenching machine as claimed in any one of claims claim 15 to 19 wherein one processing station is configured to force the trimmed meat section from the ribs.

21. An automated Frenching machine as claimed in any one of claims claim 15 to 19 wherein one processing station is configured to unload a rack of meat from a clamping station.

22. An automated Frenching machine as claimed in any one of claims 15 to 21 wherein the first assembly is surrounded by the processing stations and the is relatively rotatable with respect thereto.

23. An automated meat processing machine for removing meat from a ribbed carcass portion including: i. a clamping assembly for clamping the carcass portion; and ii. a separating assembly including a plurality of arms configured to move between the ribs in a direction transverse to the ribs of the clamped carcass portion to force a portion of meat from the ribs.

24. An automated method of producing a French rack comprising: i. separating meat on a rack of meat along a Frenching line to define Frenched meat and trimmed meat sections; and ii. pushing the trimmed meat section in a direction transverse to the axes of the ribs of the rack of meat to remove the trimmed meat section from the ribs.

25. A method as claimed in claim 24 wherein the trimmed meat section is pushed from the distal end of the rackto initiate separation of the meat from the ribs.

26. A method as claimed in claim 24 or claim 25 wherein the trimmed meat section is progressively pushed from the distal end of the rack to theFrenching line to progressively peel the trimmed meat section from the ribs.

27. A method as claimed in any one of claims 24 to 26 wherein any membrane on each rib adjacent to the trimmed meat section is at least partially separated prior to removing the trimmed meat section.

28. A method as claimed in claim 27 wherein any membrane on each rib adjacent to the trimmed meat section is removed but not the intercostal membrane by scraping along the ribs adjacent the trimmed meat section.

29. A method as claimed in any one of claims 24 to 28 wherein the Frenched meat section is separated from the trimmed meat section along the Frenching line by forming a cut along the Frenching line to the depth of the ribs and performing intercostal cuts along the Frenching line between the ribs.

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