Poultry Deboning TRIZ Cases

A staged pre-cutting and separation conveyor removes poultry back meat as larger single fillets while reducing waste and equipment complexity.

Holder and grabber chucks remove poultry bones mechanically, avoiding liquid and compressed air to protect meat quality and improve yield.

Quick-release pins and levers secure the poultry knife while cutting maintenance and cleaning changeover time.

Contactless X-ray or ultrasound locates poultry leg joints during continuous conveyance, enabling accurate meat cutting without process stops.

Camera-guided gripping arms lift cartilage before base cutting, enabling automated chicken meat trimming with less meat loss and complete removal.

Gripping arms lift cartilage from chicken thigh meat so a circular blade cuts only the base, reducing meat loss and contamination.

A multi-knife cage traps and removes poultry wishbones cleanly, reducing bone splinters while preserving more natural meat.

Guide members position wings while paired cutters reach body sides, helping prevent triangular bones from adhering to breast meat.

A conveyor-based poultry carrier uses pre-cutting and rotatable separation elements to improve back-meat yield and reduce waste.

Elastic biasing keeps scraping contacts against irregular bone contours, reducing residual meat and bone without damaging the bone.

A scraper and internal incision blade combine scapula separation and skin cutting to protect neck meat and improve processing efficiency.

Segmented carrier blocks hold poultry mid-wings in fixed orientation while triangular blades sever connective tissue between radius and ulna bones.

Rotating jaws and vertical blades separate the fowl keel cleanly, eliminating manual labor and preventing breast meat waste during automated processing.

Variable spacing between the blades accommodates keel bone dimensions, reducing meat loss and bone fragment contamination.

A movable chisel engages the thighbone to detach natural connections from the kneecap during poultry processing.

Curved cutting paths and joint cutters separate poultry wishbones from soft tissue, reducing meat loss and avoiding bone splinters.

Pivotable guiding elements and a spreading mechanism prevent breast fillet folding during separation, ensuring clean cuts and maximizing meat yield.

Mechanical scoring prepares tissues for manual harvesting, reducing bone contamination while maintaining high tissue yield.

An S-shaped knife cuts poultry wishbones to disconnect them from connective tissue.

A poultry neck meat harvester uses synchronized conveyance and positioning devices to automate the separation of meat from vertebrae.

A saddle meat harvester positions poultry carcass parts to align tissue connections with cutters for precise separation.

Driven pressing elements flex poultry legs into a stationary guiding slot for precise axial alignment.

Adjustable cutting edges slice connective tissue at controlled depths below the surface, preserving muscle attachment and increasing meat yield.

A poultry carcass processing system uses a double blade and separating element to remove breast cartilage.

A poultry processing device moves outer fillets away from the wishbone before cutting to maintain meat integrity.

Precise incisions along breast fillet contours separate meat from bone using a curved scraper, eliminating subsequent trimming labor.

Curved separation blade peels breast muscle from wish bone while tensioning assembly spaces wings apart to prevent shattering.

A food processing apparatus combines x-ray imaging with a vision system to detect tough tissues and guide precise cutting operations.

Three independent carriers dynamically adjust gripping force during poultry leg deboning, preventing bone shattering while maximizing meat yield.

Helical rollers grip anchorage tissue while scrapers remove cartilage from the breastbone, increasing meat yield and meeting pharmaceutical purity standards.

Displacing meat lobes along the drumstick bone exposes the surface area while keeping tissue indirectly attached to the structure.

Separate incision formers for right and left limbs eliminate blade changes, boosting throughput while reducing installation space.

Segmenting the poultry thigh at a 45-degree angle yields boneless cuts that maintain texture while lowering production costs compared to breast meat.

Movable hold-down guides adjust to poultry carcass anatomy for precise wing tip separation.

Movable straight bars accommodate knee joints without buckling, preserving bone integrity while maximizing meat recovery.

Dual pressing organs align poultry legs for precise knife slitting, minimizing bone splinters in automated processing lines.

V-shaped guides stabilize poultry breasts during transport, resolving cutting inconsistency caused by varying wing weight and angle.

Preharvest bone blade removal prevents fragile keel tips from embedding in fillets, eliminating manual extraction and preserving usable mass.

Plungers push poultry knee caps through apertures while rotating knives sever the tissue, eliminating manual labor costs and processing inconsistencies.

Scoring and severing blades separate keel strips from poultry breasts, resolving precision and productivity trade-offs.

An automated deboning system uses ultrasonic waves to sever tendons with minimal force, resolving yield losses from inconsistent poultry shapes.

Segmented cutting means follows a curved trajectory to isolate the wishbone, eliminating multiple processing steps and reducing device complexity.

An elastomeric stripper disk dynamically adapts its aperture size to bone shaft diameters, reducing meat loss and damage during automated deboning.

Automated harvesting device positions carcasses via an angled ramp to ensure precise keel severing without bone contamination.

A cam-driven positioning unit synchronizes tool movement with linear conveyors to ensure precise processing.

A deboning apparatus uses elastic peeling members to separate meat from bone heads while holding the piece securely.

A poultry deboning knife positions its flesh penetration tip adjacent to the lower cutting edge.

Stationary cutting device separates poultry breast cartilage using transverse and frontal blades, enabling complete recovery at high conveying speeds.

Quality state determination unit identifies defect modes to select appropriate processing requests for inspected articles.

A clamping device raises a poultry leg to position the knee joint at a fixed cutter altitude for precise drumstick separation.

An encapsulating means holds the axial end of a bone and attached cartilage during mechanized meat separation.