An apparatus and a method for slicing meat

Abstract

An apparatus (1) for slicing meat, the apparatus comprising a conveyor (2) for conveying a stream of pieces of the meat in a downstream direction. The apparatus further comprising a slicing structure (5) configured for slicing the meat with a knife structure, the slicing structure being configured to slice the meat by moving the knife structure (40) in a slicing path through the meat at a penetration speed. To improve the slicing quality and potentially increase slicing speed and yield, the apparatus comprises an electronic speed control structure (11) controlling the slicing structure. The electronic speed control structure is configured to read a deformability parameter representing an ability of the meat to deform, and to define the penetration speed based on the deformability parameter.

Description

[0001] AN APPARATUS AND A METHOD FOR SLICING MEAT

[0002] INTRODUCTION

[0003] The present invention relates to slicing meat, particularly in food industry. Particularly, the invention relates to slicing fish such as fish fillets, such as slicing raw, smoked, salted, or graved fish.

[0004] BACKGROUND

[0005] Herein, the term meat encompasses meat from poultry, pork, cattle, fish, and in general any kind of meat used as food.

[0006] Even though the present invention relates to slicing of meat in general, the invention is particularly suitable for slicing fish, e.g . for slicing thin slices of fish.

[0007] In food industry, fish processing typically includes removal of the head and the intestines. Subsequently, the fish is split longitudinally and vertically into two fish fillets and the backbone. Herein, the removal of the head is referred to as de-capitating and the subsequent splitting is referred to as filleting. Fish which are typically filleted include white fish and fish from the Salmonidae family including salmon.

[0008] The spine part of the fish is the part extending upwardly from the backbone to the upper back of the fish. The lateral sides are on opposite sides of the backbone and include the belly part of the fish extending downward from the backbone to the abdomen or belly. The center plane of the fish is a longitudinally extending vertical plane intersecting through the middle of the backbone in the middle between the two lateral sides and thus the fillets. The fillets are the pieces of meat arising when the fish is split as described above.

[0009] Salmon, trout, and other species are often salted, smoked, or graved and distributed in sliced form. Slicing fish such as raw, salted, smoked, or graved salmon is a complicated art requiring either skilled workers or advanced machines.

[0010] In a similar manner meat from poultry, cattle, and pork etc. is often distributed in portions, e.g. sliced in thin slices. This may apply both to raw meat and prepared meat such as sausage, smoked, dried, or salted ham, and other kinds of meat. Automated slicing equipment is suitable for fast and identical processing of large amounts of meat. Typically, however, meat reacts differently to identical processing, e.g., due to different hardness or stiffness of the meat. Accordingly, the processing result, e.g., the quality, processing speed, and / or the yield may differ between different kinds of meat even though the process as such is carried out identically.

[0011] SUMMARY OF THE INVENTION

[0012] It is an object of embodiments of the present invention to provide an improved meat slicing apparatus which can provide a more uniform slicing of meat to thereby potentially improve quality, processing speed, and / or yield. It is a further object to improve particularly slicing of fish and particularly slicing of fish fillets.

[0013] For this and other objects, the present invention, in a first aspect, provides an apparatus for slicing meat and in a second aspect provides a method of slicing meat according to the independent claims.

[0014] It is generally desired to move the knife relatively fast during slicing to thereby reduce processing time. If the speed exceeds a limit, the quality of the slice is reduced.

[0015] The electronic speed control is configured to read the deformability parameter representing an ability of the meat to deform, and to define the penetration speed based on the deformability parameter. The penetration speed is subsequently used as the speed of the knife structure along the slicing path.

[0016] Since the speed is determined based on the deformability of the meat, the speed can be optimized for each piece of meat individually and the maximum speed providing a good slicing quality can be chosen for each piece of meat. Accordingly, the invention facilitates good quality and high processing speed. Moreover, since the speed is adapted individually, the yield may be improved.

[0017] The term "penetration speed" denotes the speed of the knife structure along the slicing path from the point in time where the knife structure reaches the meat until it potentially leaves the meat.

[0018] The term "meat" when used herein denotes meat from any species of animal, e.g. from fish, poultry, cattle, and pork etc. Particularly, the term may cover fish, particularly in the form of fish fillets. Examples could include slicing of raw, smoked, graved, salted, or in any other way processed fish, e.g. white fish or fish from the Salmonidae family including salmon. The term "slicing" when used herein denotes cutting slices of a piece of meat. This may include portioning in relatively large pieces or cutting very thin slices of meat. If the meat is fish, it may be a fish fillet, but possibly also a whole fish, a fish with or without tail and / or entrails, and / or other parts of a fish. Slicing may include filleting. However, herein, slicing may alternatively be understood as cutting slices of fish except filleting which is considered as the process of splitting the fish longitudinally and vertically into two fish fillets and the backbone. Particularly, the term slicing may be limited to the process of cutting thin slices of a fish fillet. This process is particularly useful in connection with raw, salted, smoked, or graved fish fillets such as fillets of trout, salmon and generally fish from the Salmonidae family. Finally, slicing may also encompass skinning, i.e. the process of cutting off a skin layer from the meat. This process is particularly relevant for fish fillets but may also be useful in connection with poultry and other types of meat.

[0019] The term "deformability" when used herein denotes how easy it is to deform the meat, i.e. how dense the meat is, i.e., it could alternatively be referred to as a density even though it is not necessarily an exact measure of weight per volume unit etc. but a more general indication of denseness and therefore typically a measure of hardness and / or elasticity. Accordingly, the corresponding deformability parameter does not necessarily refer to a measure of weight per cubic unit or a shore hardness or a coefficient of elasticity etc., but simply a number defining how easy it is to deform the meat relative to other pieces of meat in the row of meat being processed. Accordingly, the term deformability could, alternatively, be density, the term deformability parameter could be density parameter, the term deformability meter structure could be a density meter structure, and the term deformability sensor could be density sensor.

[0020] The deformability parameter of the meat, dF, could be provided by the following equation which herein is one example of a deformability parameter equation: dF=d / mp / dP where: dimp is the impact, i.e., the degree of deformation of the meat. This could e.g. be a change in width obtained when changing between different pressures or it could be a penetration depth when penetrating an element into the meat, dimp could be measured e.g., in millimeter (mm). dP is the change in pressure or force against the meat providing the impact. For a specific structure being pressed against the meat, dP could be measured in Newton (N). The deformability parameter may depend on external parameters like the time of the day, the temperature, the air-humidity, the relative air-pressure etc. The electronic speed control structure may take such parameters into consideration when defining the penetration speed based on the deformability parameters. In one example, the electronic speed control structure utilizes a formula defining the penetration speed as a function of the deformability parameter and one of the mentioned parameters. If the parameter is temperature, then the result would be that temperature variations would introduce variations in the penetration speed etc.

[0021] I.e., the deformability parameter expresses the impact of the pressure, e.g., the change in the thickness of the meat, e.g. when a fish is compressed sideways, or e.g. the change in thickness of a fish fillet when applying pressure to the lateral inner or outer side of the fish fillet.

[0022] The meat has an elastic deformation range in which it reverts to the original shape when the pressure is released. If the pressure is increased beyond the elastic pressure range, the meat is permanently deformed, and it does therefore not return to the original shape when the deforming pressure is released. In one embodiment, the apparatus is configured to use deformability parameters exclusively representing an ability of each piece of meat in the stream of pieces of meat to deform elastically.

[0023] The apparatus may comprise a data interface configured to communicate the deformability parameter of the meat between an external data interface. In this case, the deformability parameter could be keyed in by a human operator, or it could be received from processing equipment located upstream the apparatus in a series of fish processing equipment.

[0024] The meat may change the deformability parameter during the period following the slaughtering of the animal in question, particularly because of the pre and post rigor states. The electronic control structure may be configured to translate a certain duration after slaughtering into a deformability parameter. Such a feature may involve an empirical model included in the control structure and configured, e.g. based on a selection of a specific kind of meat from a library and a duration after slaughter, to determine an estimate of the deformability parameter.

[0025] Alternatively, or additionally, the apparatus may comprise a deformability meter structure arranged upstream the slicing structure and it may be configured to determine the deformability parameter of the meat before it reaches the slicing structure. Particularly, this may be advantageous since it will allow the deformability parameter to be determined at a location of the meat where the meat is not influence by the slicing structure, i.e. before the meat becomes influenced by the slicing structure.

[0026] In one embodiment, the deformability meter structure is arranged in sufficient distance from the slicing structure for a piece of meat to have completely passed the deformability meter structure before that piece of meat reaches the slicing structure.

[0027] In another embodiment, the deformability meter structure is arranged just before the slicing structure such that one location of the piece of meat could be at the deformability meter structure and another location of the piece of meat could be at the slicing structure.

[0028] The deformability meter structure may comprise one or more deformability sensors. The deformability sensor could be contact sensors, i.e. a structure which is pressed against the meat by any suitable mechanism such as magnetism, e.g., by an electrical motor, or by pneumatic or hydraulic forces or non-contact sensors.

[0029] Contact sensors could have any surface shape towards the meat, e.g., a flat or spherical shape facing the meat.

[0030] While the contact sensors are to apply a measuring pressure to the meat and to determine a deformation of the meat obtained by the measuring pressure non-contact sensors may also be used. These may include use of light, x-rays, ultrasound, or similar non-touch methods to determine the density and convert that density to a deformability parameter.

[0031] The deformability sensors may be configured for determining the deformability parameter for a specific spot on the meat. The spot could define a narrow point on the meat or a line over a surface of the meat. The deformability sensors could be configured for defining a plurality of such points e.g., along lines or in a matrix spread over the surface of the meat. The plurality of points spread over the surface of the meat will provide a more exact image of the deformability.

[0032] The deformability meter structure may comprise several deformability sensors arranged along the conveyor, and each deformability sensor may be arranged to apply the pressure at different locations on the piece of meat. In case of a fish, this could e.g. be near the head end, near the tail end, at the thickest point on the fish, or elsewhere on the fish.

[0033] Particularly, the deformability meter structure may provide an electrical deformability signal, e.g., a digital signal, e.g., communicated by cable or wirelessly to an electronic controller. The deformability meter structure may comprise at least two deformability sensors both configured to measure the position in the apparatus of the piece of meat and at least one of the deformability sensors could be configured to apply a measuring pressure to the meat while measuring the position of the meat.

[0034] The two deformability sensors could be located at a distance from each other in the conveying direction.

[0035] A deformability sensor could be a sensor having a contact element by which the surface of the meat is contacted and optionally compressed. During this process, the ratio between the contact pressure and the deformation of the meat is recorded and converted into the deformability parameter. In one example, the deformability parameter could be a scale from a lowest value pertaining to a low deformability to a highest value pertaining to a high deformability, e.g., a digit from 1 to 10.

[0036] The deformability meter structure may be configured to apply the measuring pressure to the meat such that the measuring pressure elastically deforms the meat without plastically deforming the meat. This avoids permanently changing the shape of the meat in the process of determining the deformability parameter.

[0037] The two deformability sensors may be configured to apply different measuring pressures to the meat, and / or to apply the measuring pressure in different directions, and / or to apply the measuring pressure at different locations of the meat.

[0038] At least one of the at least two deformability sensors could be arranged to apply the measuring pressure at a location of the meat. In case of a fish, the sensors could apply the pressure where the distance from the center plane to the lateral sides of the fish is larger than at any other location of the fish. This location may e.g. be where the maximum thickness of the fish is found.

[0039] At least one of the at least two deformability sensors could be configured to provide an additional measure of the meat. In one example with a fish, it is constituted or integrated into a sensor which measures a dimension, e.g., the thickness of the fish, or a sensor which registers the position of the fish when it travels in the conveying direction.

[0040] The deformability meter structure may e.g., be configured to calculate an average value from different deformability sensors, or it could be configured to calculate a difference between measurements of the at least two deformability sensors. In this case, the actual deformability parameter could be based on said average or said difference. Alternatively, the deformability parameter is calculated based on a transfer function defining translation of data from the deformability sensors to a deformability parameter.

[0041] The apparatus may use the conveyor simultaneously with the slicing structure such that the meat is conveyed stepwise or continuously forward while slicing. In this way, the slicing structure can be reduced to a knife structure working exclusively in a single slicing plane transverse to the conveying direction.

[0042] Typically, the angle of the slicing plane will be adjustable relative to the conveying direction from 90 degrees down to near 0 degrees, e.g. down to 20-30 degrees.

[0043] The movement of the knife structure in the slicing plane includes movement towards and away from the conveyor along a slicing path.

[0044] Additionally, the movement of the knife structure may include movement in the slicing plane and transverse to the slicing path. This transverse movement is referred to as reciprocation.

[0045] The knife structure may comprise one or two knives, with or without reciprocation. In one embodiment, the knife structure comprises two knives where at least one of the two knives reciprocates in the slicing plane such that the two knives move relative to each other.

[0046] The electronic speed control structure may form part of a computer system which controls the slicing structure. In addition to controlling the speed, it may control the angle of the slicing plane and / or the reciprocation speed and / or the length of the slicing path.

[0047] The penetration speed may be changed along the slicing path, e.g. between at least an initial speed, an intermediate speed and a terminating speed. This feature will allow the slicing to adapt to variations typically occurring through a piece of meat where the meat has different densities. In case of a fish fillet, the density may e.g. vary from the outer skin side to the inner side.

[0048] The change in penetration speed could be determined by the electronic speed control structure based on the deformability parameter. Particularly, the initial speed, the intermediate speed, and the terminating speed may be determined individually by the electronic speed control structure based on the deformability parameter.

[0049] The slicing structure may be configured for penetrating the meat with a pressure of the knife structure against the meat, the pressure being determined by the deformability parameter. In this embodiment, the apparatus may comprise a pressure control structure configured to determine a desired pressure based on the deformability parameter.

[0050] The apparatus may comprise a pressure meter configured to determine a back pressure on the knife structure during slicing and to adjust the movement along the slicing path such that the back pressure corresponds to the desired pressure.

[0051] The apparatus may comprise an angle control structure configured to determine the desired angle of the knife structure based on the deformability parameter. In one example, a soft and easily deformable piece of meat may be cut at a steeper angle, e.g. near 90 degrees to the conveyor while a more rigid fish could be cut at lower angles, e.g. in the range of 30-60 degrees to the conveyor.

[0052] The apparatus may comprise a reciprocation control structure configured to determine a desired reciprocation pattern of the knife structure based on the deformability parameter. The slicing structure may then be configured for penetrating the meat with the desired reciprocation pattern. The reciprocation pattern may include the speed of the reciprocation pattern and / or the stroke length of the reciprocation, and / or a specification of a particular knife of the knife structure which is intended to reciprocate.

[0053] The apparatus may comprise a slicing path length control structure configured to determine desired length of the slicing path and thereby control how deep the knife structure penetrates into the meat. Accordingly, the slicing structure may be configured for penetrating the desired length into the meat. This feature allows e.g. selected pieces of meat to not be cut transversely through the fish, e.g. leaving the meat slices joined by a part not being sliced. This could be advantageous e.g. if the meat is fish which is typically easily deformed in which case the joined part may increase rigidity during slicing.

[0054] The slicing structure may move the knife structure between a top position and a bottom position, and the apparatus may comprise a bottom position control structure configured to determine a bottom position pause defining a duration where the knife structure should not move when reaching the bottom position. This could be relevant particularly relative to slicing meat with a skin surface, and particularly relevant relative to fish fillets. The skin may require a pause where the knife structure can penetrate the skin. This may be further improved by a knife structure having a reciprocating knife or two reciprocating knifes which are allowed to stay at the bottom position for the duration of the bottom position pause.

[0055] The bottom position control structure may determine the bottom position pause based on the deformability parameter, e.g. such that a higher deformability parameter gives a larger bottom position pause, or such that a higher deformability parameter gives a shorter bottom position pause.

[0056] The apparatus may further comprise a cutting structure arranged upstream the slicing structure and configured for slicing the piece of meat.

[0057] If the piece of meat is constituted by a fillet of a fish, the apparatus may further comprise a shaping structure arranged to engage the lateral sides to obtain a desired shape of the lateral sides. The apparatus may further comprise an electronic control structure configured to read a deformability parameter representing an ability of the fish to deform, and to control the shaping structure to engage the lateral sides with a pressure depending on the deformability parameter during slicing of the fish.

[0058] The knife structure may consist of straight cutting knives for cutting straight cuts. Such a knife structure is not suitable for filleting fish. Accordingly, the apparatus may further comprise a cutting structure arranged upstream the slicing structure and configured for filleting fish.

[0059] The apparatus may have a defined threshold value representing a deformability parameter which cannot be exceeded. This prevents slicing in meat which is too soft. Such a threshold value may be fixed in the apparatus, or it may be dynamically adjusted e.g. based on an average of deformability parameters of meat being sliced or keyed in by an operator via a machine interface.

[0060] In a second aspect, the invention provides a method of slicing meat such as a fish, the method comprising : conveying a stream of pieces of the meat, e.g. a stream of fish or fish fillets; determining a deformability parameter representing an ability of the meat to deform, determining a penetration speed based on the deformability parameter; and penetrating the meat with a knife structure such that the knife structure moves at the penetration speed through the meat and thereby slicing the meat.

[0061] The method may comprise a step of amending the speed of the penetration during the penetration, e.g. continuously or stepwise, e.g. between an initial speed, an intermediate speed, and a terminating speed.

[0062] The method may be carried out on fish e.g., in the form of a fish fillet. The method may include further steps being implicit in view of the apparatus according to the first aspect, particularly, that the method may include using straight knifes for performing straight cutting and not filleting. The determination of the deformability parameter may particularly take place prior to the penetration of the meat with the knife structure.

[0063] The method may particularly slice in exposed meat, i.e. meat which is not covered with a skin surface. This could e.g. be a fillet of a fish.

[0064] In a third aspect, the disclosure provides an apparatus for slicing meat where the speed of the knife structure changes during the slicing while the knife structure moves through the meat. The apparatus may comprise:

[0065] - a conveyor (2) for conveying a stream of pieces of meat in a downstream direction;

[0066] - a slicing structure (5) configured for slicing the meat with a knife structure, the slicing structure being configured to slice the meat by moving the knife structure (40) in a slicing path through the meat at a penetration speed; and

[0067] - an electronic speed control structure (11) controlling the slicing structure and configured to define the penetration speed such that it varies throughout the slicing path.

[0068] The electronic speed control structure may be configured to define the penetration speed such that it varies between at least an initial speed, an intermediate speed, and a terminating speed. This feature will allow the slicing to adapt to variations typically occurring through a piece of meat where the meat has different densities. In case of a fish fillet, the density may e.g. vary from the outer skin side to the inner side.

[0069] The apparatus of the third aspect may comprise any of the features described relative to the apparatus of the first aspect.

[0070] In a fourth aspect, disclosed herein is a method of slicing meat where the speed of the knife structure is changed during the passage through the meat. The method may comprise: conveying a stream of pieces of the meat; determining a variable penetration speed; and penetrating the meat with a knife structure such that the knife structure moves at the variable penetration speed through the meat to thereby slice the meat.

[0071] The variable penetration speed may comprise at least an initial speed, an intermediate speed, and a terminating speed. The method according to the fourth aspect may comprise any of the method steps described relative to the method according to the second aspect.

[0072] BRIEF DESCRIPTION OF THE DRAWINGS

[0073] Fig. 1 illustrates a perspective view of an apparatus for slicing fish fillets;

[0074] Fig. 2 illustrates a perspective view of details of the apparatus for slicing fish fillets;

[0075] Fig. 3 illustrates a schematical view of control features of the apparatus;

[0076] Figs. 4-6 illustrate details of a deformability meter structure;

[0077] Fig. 7 illustrates details of the slicing structure including the knife structure;

[0078] Fig. 8 illustrates a meter structure for determining the deformability parameter at different locations of a fish; and

[0079] Fig. 9 illustrates method steps in slicing a fish fillet.

[0080] The figures are not necessarily drawn to scale. Instead, they are drawn to provide a better understanding of the components and are not limited in scope but to provide exemplary illustrations. The Figs, illustrate exemplary configurations of the apparatus and in no way limit the structures or configurations of the apparatus according to the present disclosure. Moreover, the following description relates to fish fillets. Alternatively, the apparatus may slice other kinds of meat including fish in other forms than fillets.

[0081] DETAILED DESCRIPTION OF VARIOUS EMBODIMENTS

[0082] Embodiments of an apparatus overcome limitations of existing systems by providing an apparatus that advantageously allows for better yield without compromising the quality of the slicing.

[0083] Fig. 1 illustrates an apparatus 1 comprising a conveyor 2 moving fish fillets 3 forward in a downstream direction indicated by the arrow 4 towards the slicing structure 5.

[0084] Conveyor 2 comprises a first section 6, a second section 7, and a third section 8. Each section can move individually such that a fish fillet on the second section 7 can be brought stepwise forward during slicing while fish fillets on the first and second section can be moved continuously towards and away from the second section.

[0085] The slicing structure 5 is illustrated in further details in Fig. 2 and is configured for slicing the fish with a knife structure 9. The knife structure moves in a slicing path indicated by arrow 10 towards and away from a slit between the second and the third sections 7, 8 of the conveyor 2. In this process, the slicing structure moves through the fish fillet along the slicing path.

[0086] The speed, at which the slicing structure moves along the slicing path is referred to herein as the penetration speed. This speed is calculated by an electronic speed control structure which is incorporated in the electronic control structure 11 which controls all features of the slicing structure including controlling the angle of the knife structure relative to the surface of the second section 7 of the conveyor 2, the stroke length of the knife structure along the slicing path, i.e. how deep into the fish fillet the knife structure penetrates, and the movement of at least the second section 7 of the conveyor 2. The shape and size of each slice can therefore be varied based on the settings of the electronic control structure.

[0087] The electronic control structure 11 may e.g., use standard hardware circuits, using software programs and data in conjunction with a suitably programmed digital microprocessor or a general-purpose computer e.g. a PLC programmed with suitable computer code for enabling translation of the deformability parameter into corresponding control codes for controlling the slicing structure. The control structure may include an application specific integrated circuitry, e.g. using standard servo systems or step motors and / or controllers for controlling servo drives or step motors of the slicing structure to thereby apply the penetration speed and / or the other slicing parameters such as angle, stroke length, and reciprocation which are adequate for the specifically read deformability parameter of a specific fish fillet.

[0088] The electronic control structure 11 may be constituted by a CPU with memory and computer executable code for enabling various functions including reading the deformability parameter and providing control instructions for various actuators driving the knife structure, setting the angle, and driving the conveyor.

[0089] Software program instructions and data may be stored on a non-transitory, computer- readable storage medium, and when the instructions are executed by the CPU these functions are carried out.

[0090] The electronic speed control structure is configured to read a deformability parameter representing an ability of each fish in the stream of fish to deform, and to define the penetration speed based on the deformability parameter. Subsequently, it controls the corresponding actuator which drives the knife structure along the slicing path. Fig. 3 illustrates schematically the primary controlled degrees of freedom. The arrow 4 illustrates the freedom of the conveyor to move the fish fillet forward, the arrow 10 illustrates the freedom of the knife structure to move along the slicing path, the arrow 12 illustrates the ability to change the angle of the knife structure relative to the surface of the conveyor, and arrow 13 illustrates an optional reciprocation of the knife structure or at least of one or more knifes of the knife structure. Each of these movements could be controlled by the electronic control structure 11.

[0091] Additionally, the apparatus may comprise a pressure control structure configured to determine a desired knife pressure based on the deformability parameter. Also, the pressure control structure may be implemented in the electronic control structure 11.

[0092] The slicing structure will then be controlled by the electronic control structure 11 to apply the determined knife pressure on the fish during the slicing.

[0093] Additionally, the apparatus may comprise an angle control structure configured to determine a desired knife angle based on the deformability parameter. The angle control structure may be implemented in the electronic control structure 11.

[0094] Additionally, the apparatus may comprise a reciprocation control structure configured to determine a desired reciprocation pattern of the knife structure based on the deformability parameter. The reciprocation control structure may be implemented in the electronic control structure 11.

[0095] Additionally, the apparatus may comprise a slicing path length control structure configured to determine a desired length of the slicing path and thereby control how deep the knife structure penetrates the fish. The slicing path length control structure may be implemented in the electronic control structure 11.

[0096] The slicing structure will then be controlled by the electronic control structure 11 to angle the slicing path accordingly.

[0097] The deformability parameter may be received by the electronic control structure from a previous process, or it may be keyed in by the operator. Accordingly, the electronic control structure comprises a data interface indicated in Fig. 1 by the wireless communication symbol 14. Additionally, or alternatively, the apparatus may comprise a deformability meter structure arranged upstream the slicing structure and configured to determine the deformability parameter of the fish before the fish reaches the slicing structure.

[0098] Turning again to Fig. 2, the meter structure 20 is configured to apply a measuring pressure to the fish and to determine a deformation of the fish obtained by the measuring pressure. The meter structure 20 comprises computer processing means configured to determine a ratio between the measuring pressure and the deformation, and that ratio may directly express the deformability parameter.

[0099] Fig. 4 illustrates schematically the slicing apparatus. The apparatus defines a conveying direction indicated by arrow 40 and includes a deformability meter structure 41 arranged upstream the slicing structure 5.

[0100] The deformability meter structure is configured to determine the deformability parameter. The deformability meter structure comprises two deformability sensors 50, 60 illustrated in further detail in Figs. 5 and 6.

[0101] The deformability meter structure is described further in the following and can determine the deformability parameter for each fish being sliced.

[0102] The deformability meter structure may function by applying pressure to the fish and by determining a deformation of the fish obtained by the pressure. The ratio between the pressure and the deformation may indicate the deformability of the fish.

[0103] The deformability sensors 50, 60 may be arranged to apply different pressure to the fish and to record a corresponding position of the surface of the fish where the pressure is applied.

[0104] The first sensor may e.g., register a width of the fish with a first pressure, and the second sensor may register a width of the fish with a second pressure. The deformability parameter of the fish, dF, could be provided by inserting dimp and dP into the deformability parameter equation dV=dimp / dP.

[0105] When using several deformability sensors, each sensor may apply a pressure different from the pressure of the other sensors. In one example, a first measuring station comprises a device for measuring the width of the fish. This device may not apply pressure, or at least only apply a very small pressure which essentially provides no deformation of the fish. This measuring station could be considered as one of the deformability sensors since it provides a width of the fish when no force is applied. Such a station is illustrated in Fig. 5. A subsequent measuring station may comprise an element being pressed sideways against the fish, and the width may simultaneously be determined. Such a station is illustrated in Fig. 6.

[0106] Fig. 5 illustrates a deformability sensor 50 forming part of the deformability meter structure. In this case, it is further configured to determine the width of the fish. The measuring structure comprises a conveyor 51 on which the fish is conveyed in a sideways orientation in which one lateral side faces the conveyor and the other lateral side faces the hinged plate element 52 under which the fish is conveyed. The fish lifts the hinged plate element while the plate element pivots about a pivot point 53. The angular displacement of the hinged plate determines the width of the fish. At the same time, the hinged element exerts almost no pressure on the fish or only a pressure which is inessential to the width of the fish by registering the ratio between this applied pressure, i.e., almost no pressure, and the corresponding deformation of the fish, the measuring structure provides a measure of a dimension of the fish when essentially no pressure is applied to the fish.

[0107] The measuring structure illustrated in Fig. 5 may also, with the same structure, be configured for determining the length of the fish. In this configuration, the length is determined by the speed of the conveyor and by the angular displacement of the plate element. When the fish enters under the plate element, the plate swings upwardly, until the fish has passed through the measuring structure. Accordingly, the length of the fish can be determined based on the speed of the conveyor and the duration from the displacement of the plate element starts until the plate element is back in its lowermost position. At the same time, the hinged element exerts a certain pressure on the fish, i.e., essentially only a low pressure caused by the weight of the plate element, and by registering the ratio between this applied pressure and the corresponding deformation of the fish, the measuring structure may be used both for length measurement and as a first deformability sensor forming part of the deformability meter structure and providing a first data set of pressure and a corresponding dimension of the fish.

[0108] If the thickness, i.e. the highest dimension of the fish fillet above the conveyor surface is already known, then the ratio between the pressure or angular position of the plate element and the dimension of the fish may be used directly as a measure of the deformability parameter. However, if the thickness of the fish fillet is unknown, the first deformability parameter sensor may be useful in combination with a second deformability sensor.

[0109] The conveyor 51 may be constituted by the conveyor 2, or it may form part of a continuous conveying system which also includes the conveyor 2 and thereby allowing the fish fillets to be conveyed directly from the measuring of the deformability parameter to the slicing. Fig. 6 illustrates an additional, second deformability sensor 60 forming part of the deformability meter. Again, the fish is conveyed in a sideways orientation with a lateral side facing the conveyor 61 and the other lateral side faces the hinged plate element 62. The fish lifts the hinged plate element while the plate element pivots about a pivot point 63. In this case, the plate element 62 has a higher weight due to the weight element 64. By registering, again, the ratio between this applied pressure and the corresponding deformation of the fish, the second deformability sensor provides a second data set of larger pressure and a corresponding dimension of the fish. By comparing the difference between the deformation, i.e. the difference between the angular orientation of the two plate elements 52, 62 with the different weights, the deformability meter can provide a parameter for the deformability. The conveyor 61 may be constituted by the conveyor 2, or it may form part of a continuous conveying system which also includes the conveyor 2 and thereby allowing the fish fillets to be conveyed directly from the measuring of the deformability parameter to the slicing.

[0110] By means of an example, the width is known already, and the apparatus comprises only the deformability sensor 50. This sensor may be configured for applying a downwards force to the fish fillet in the order of 2 Newton. With a particular fish fillet, the width is known to be e.g., 2 cm. and the angular position of the deformability sensor 50 is convertible into 1,7 cm when the fish fillet passes under the deformability sensor 50. This is translated into 0,3 cm divided with 2 Newton, equivalent to 0,15 cm / N which could be an example of a deformability parameter.

[0111] By means of another example, the width is unknown, and the apparatus comprises an additional, second deformability sensor 60. This sensor may be configured for applying a downwards force to the fish fillet in the order of 4 Newton. With the above example of a particular fish fillet, the width was 1,7 cm. measured with a 2 Newton downward force and the angular position of the deformability sensor 60 now measures a 1,4 cm width when the fish fillet passes under the second deformability sensor 60. This is translated into (1,7-1, 4) cm=0,3 cm divided with (4-2) Newton, i.e., again a deformability parameter of 0,15 cm / N.

[0112] Fig. 7 illustrates a pressure meter 21 placed between the knife structure 9 and the actuator 15 which drives the knife structure 9 along the slicing path. The pressure meter 21 is configured to determine a back pressure on the knife structure during slicing and to adjust the movement along the slicing path such that the back pressure corresponds to the desired knife pressure.

[0113] The knife structure 9 may, as illustrated, be constituted by one or more knifes reciprocating in a lengthwise direction of the knife. In the illustrated embodiment, two knives reciprocate relative to each other, and at least one of the two knives is a serrated knife. Fig. 8 illustrates a deformability meter structure comprising plurality of sensors for applying the measuring pressure to the fish product. In this embodiment, the sensors are located at the same position along the conveyor system and the sensors are configured to obtain deformability parameters for different locations of the same fish. The sensors comprise finger shaped elements 80 pressing at different locations on the fish. The resulting plurality of deformability parameters for a fish may be useful since one fish may be pressed differently at different locations during the processing. As an example, a fish fillet may have a different deformability along one edge of the fish fillet compared with the deformability at the center of the fish fillet.

[0114] The specifically disclosed deformability meter structure is configured for fish which have not yet been filleted, i.e. fish having two sides fixed at the backbone of the fish. During the determination of the deformability parameters, the fish ride with the backbone on the center plate 81.

[0115] Fig. 9 illustrates method steps of a slicing method where the apparatus of Figs. 1-7 is being used for slicing a fish fillet.

[0116] In step A, the conveying of a stream of fish starts on the first conveyor section 6. In step B, the deformability parameter is determined by the meter structure 20. In step C, the deformability parameter is used by the electronic speed control structure to determine the penetration speed.

[0117] In step D, a fish fillet is received on the second conveyor section 7, and the second conveyor section starts to stepwise convey the fish fillet passed the knife structure.

[0118] In step E, the knife structure penetrates the fish fillet using the penetration speed.

[0119] The method may further comprise a step of amending the speed of the penetration during the penetration either continuously or stepwise between an initial speed, an intermediate speed, and a terminating speed.

[0120] The below table indicates different deformability parameters and corresponding slicing speeds, angles, reciprocation patterns, cutting pressures, and bottom position pause.

[0121] In the table below, the optimal deformability parameter is 1 providing the highest slicing speed.

[0122] In this table, the deformability parameters could be a measure indicating mm deformation per pressure unit (e.g. Pascal), slicing speed could be an absolute value or an upper limit. Angle could be an absolute value or an upper limit, reciprocation patterns and cutting pressures could be suggested values, or lower limits, and cutting pressures could be upper limits.

[0123] The alternative table illustrated below is an example where the deformability parameter 3 is optimal and provides the highest slicing speed.

Claims

CLAIMS1. An apparatus (1) for slicing meat, the apparatus comprising :- a conveyor (2) for conveying a stream of pieces of meat in a downstream direction;- a slicing structure (5) configured for slicing the meat with a knife structure, the slicing structure being configured to slice the meat by moving the knife structure (40) in a slicing path through the meat at a penetration speed; and- an electronic speed control structure (11) controlling the slicing structure and configured to read a deformability parameter representing an ability of each piece of meat in the stream of pieces of meat to deform, and to define the penetration speed based on the deformability parameter.

2. The apparatus according to claim 1, wherein the deformability parameter exclusively represents an ability of each piece of meat in the stream of pieces of meat to deform elastically.

3. The apparatus according to any of the preceding claims, comprising a deformability meter structure (20) arranged upstream the slicing structure and configured to determine the deformability parameter of the meat.

4. The apparatus according to claim 3, wherein the deformability meter structure (20) is configured to determine the deformability parameter of the meat before the meat reaches the slicing structure.

5. The apparatus according to claims 3 or 4, wherein the deformability meter structure comprises at least one sensor configured to determine the deformability parameter at a sensing spot on the surface of the meat.

6. The apparatus according to claim 5, wherein the at least one sensor is a deformability sensor configured to apply a measuring pressure to the meat and to determine a deformation of the meat obtained by the measuring pressure.

7. The apparatus according to claim 6, wherein the deformability meter structure is configured to determine a ratio between the measuring pressure and the deformation.

8. The apparatus according to claim 6 or 7, wherein the deformability meter structure is configured to apply the measuring pressure to the meat such that the measuring pressure elastically deforms the meat without plastically deforming the meat.

9. The apparatus according to any of claims 6-8, wherein the deformability meter structure comprises at least two deformability sensors for applying the measuring pressure to the meat.10 The apparatus according to claim 9, wherein the at least two deformability sensors are displaced relative to each other along the conveyor.

11. The apparatus according to claims 9-10, wherein the at least two deformability sensors are configured to apply different measuring pressures to the meat.

12. The apparatus according to any of claims 9-11, wherein the deformability meter structure is configured to calculate a difference between measurements of the at least two deformability sensors, and wherein the deformability parameter is based on the difference.

13. The apparatus according to any of claims 5-12, wherein the at least one sensor is configured to determine the deformability parameter at a plurality of sensing spot on the surface of the meat.

14. The apparatus according to any of the preceding claims, wherein the slicing path extends in a slicing plane transverse to the conveyor (2).

15. The apparatus according to claim 14, wherein the penetration speed changes along the slicing path.

16. The apparatus according to claim 15, wherein the change in penetration speed is determined by the electronic speed control structure (11) based on the deformability parameter.

17. The apparatus according to claim 15 or 16, wherein the penetration speed is changed between at least an initial speed, an intermediate speed, and a terminating speed.

18. The apparatus according to any of the preceding claims, comprising a pressure control structure configured to determine a desired knife pressure based on the deformability parameter, and wherein the slicing structure (9) is configured for penetrating the piece of meat with desired knife pressure of the knife structure against the meat.

19. The apparatus according to any of the preceding claims, comprising a pressure meter (21) configured to determine a back pressure on the knife structure during slicing and to adjust the movement along the slicing path such that the back pressure corresponds to the desired knife pressure.

20. The apparatus according to any of the preceding claims, comprising an angle control structure configured to determine a desired angle of the knife structure based on the deformability parameter, and wherein the slicing structure is configured for penetrating the piece of meat with the desired angle of the knife structure.

21. The apparatus according to any of the preceding claims, comprising a reciprocation control structure configured to determine a desired reciprocation pattern of the knife structure based on the deformability parameter, and wherein the slicing structure is configured for penetrating the piece of meat with the desired reciprocation pattern.

22. The apparatus according to any of the preceding claims, comprising a slicing path length control structure configured to determine a desired length of the slicing path and thereby control how deep the knife structure penetrates the meat, and wherein the slicing structure is configured for penetrating the meat the desired length.

23. The apparatus according to any of the preceding claims, wherein the slicing structure (5) is configured for movement of the knife structure between a top position and a bottom position, the apparatus comprising a bottom position control structure configured to determine a bottom position pause defining a duration where the knife structure should not move when reaching the bottom position.

24. The apparatus according to claim 23, wherein the bottom position control structure is configured to determine the bottom position pause based on the deformability parameter.

25. The apparatus according to any of the preceding claims, configured for alternately penetration of the meat with the knife structure and stepwise conveying of the meat.

26. The apparatus according to any of claims 1-24, wherein the slicing structure (5) is configured for penetrating the meat with the knife structure while the meat is conveyed.

27. The apparatus according to any of the preceding claims, comprising a data interface configured to communicate the deformability parameter of the meat with an external data interface.

28. The apparatus according to any of the preceding claims, configured for slicing meat in the form of fish, particularly fillets of fish.

29. The apparatus according to any of the preceding claims, wherein the knife structure consists of straight cutting knives for cutting straight cuts.

30. The apparatus according to claim 29, wherein the slicing structure is not suitable for filleting fish.

31. The apparatus according to any of claims 27-30, further comprising a cutting structure arranged upstream the slicing structure and configured for filleting fish.

32. A method of slicing meat, the method comprising : conveying a stream of pieces of the meat; determining a deformability parameter representing an ability of the meat to deform, determining a penetration speed based on the deformability parameter; and penetrating the meat with a knife structure such that the knife structure moves at the penetration speed through the meat to thereby slice the meat.

33. The method according to claim 32, wherein the deformability parameter is determined before the meat is penetrated with the knife structure.

34. The method according to claim 32 or 33, wherein the deformability parameter is determined by applying a measuring pressure to the meat, by determining a deformation of the meat obtained by the measuring pressure, and by determining a ratio between the measuring pressure and the deformation.

35. The method according to claim 34, wherein the measuring pressure is selected to elastically deform the meat without plastically deforming the meat.

36. The method according to claim 32 or 35, comprising a step of amending the speed of the penetration during the penetration.

37. The method according to claim 36, wherein the speed is amended continuously or stepwise between an initial speed, an intermediate speed, and a terminating speed.

38. The method according to claims 32-37, wherein the meat is in the form of a fish39. The method according to claim 38, wherein the fish is in the form of a fish fillet.

40. An apparatus (1) for slicing meat, the apparatus comprising :- a conveyor (2) for conveying a stream of pieces of meat in a downstream direction;- a slicing structure (5) configured for slicing the meat with a knife structure, the slicing structure being configured to slice the meat by moving the knife structure (40) in a slicing path through the meat at a penetration speed; and- an electronic speed control structure (11) controlling the slicing structure and configured to define the penetration speed such that it varies throughout the slicing path.

41. The apparatus according to claim 40, wherein the electronic speed control structure (11) is configured to define the penetration speed such that it varies between at least an initial speed, an intermediate speed, and a terminating speed.

42. A method of slicing meat, the method comprising : conveying a stream of pieces of the meat; determining a variable penetration speed; and - penetrating the meat with a knife structure such that the knife structure moves at the variable penetration speed through the meat to thereby slice the meat.43 The method according to claim 42, wherein the variable penetration speed comprises at least an initial speed, an intermediate speed, and a terminating speed.

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