Meat Shaping/Cutting TRIZ Cases
- Boneless Rib-Meat Product Stacked Configuration
Stacked boneless rib-meat portions bind via cooking, maximizing carcass utilization while maintaining consumer-preferred portion sizes.
- Cylindrical Boneless Meat Product Fat Wrapping
Dividing carcass segments into bone-in and boneless portions maximizes utilization while maintaining recognizable consumer sizes.
- Volumetric Food Portioning Valve with Integrated Cutting Knife
An integrated knife cuts whole muscle meat inside the valve assembly, preventing clogging and enabling reliable volumetric dispensing without pre-processing.
- Cylindrical Rib-Meat Product via Segmentation and Folding
A cylindrically-shaped rib-meat product formed by scoring, loosening, and folding intercostal meat around rib bones.
- Pork Belly Slicing via Alternating Cuts and Folding
Alternating cuts and folding extend pork belly length, eliminating waste from non-standard portions.
- Adjustable Laser Alignment for Meat Saw Cutting Precision
A positioning conveyor and adjustable laser assembly align the saw blade with a predetermined cut line on meat products, eliminating manual alignment errors.