Multi-Directional Cutting Rollers for Single-Pass Meat Tenderizing
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Solution Overview
Problem
Existing meat cutting and processing systems lack consistency in size, shape, and efficiency, particularly when cutting through heavy gristle, and require multiple passes for adequate tenderization, leading to labor-intensive and potentially dangerous manual handling.
Innovation Solution
A multi-directional cutting assembly with two elongated rollers, each equipped with rotating blades, performs bi-directional cuts during a single pass, ensuring consistent penetration and tenderization without damaging the meat, and includes a modular design for versatility and ease of use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If automated cutting machines are used, then labor intensity is reduced, but cutting consistency and reliability deteriorate due to difficulty in cutting through heavy gristle and muscle membrane
Solution Approach 1:
The cutting system is segmented into multiple independently operable cutting heads, each capable of making specific cuts. This segmentation allows each cutting head to be optimized for particular cutting tasks (e.g., cutting through gristle vs. general portioning), improving overall reliability while maintaining automation.
Solution Approach 2:
The cutting heads are designed to be movable and adjustable along the conveyor path, allowing dynamic positioning and orientation. This enables the cutting system to adapt to different meat configurations and gristle locations in real-time, maintaining cutting reliability across varied conditions.
2Manufacturing precision
If multiple passes are made for tenderization, then tenderization quality improves, but processing time and productivity deteriorate
Solution Approach 1:
Multiple cutting functions (multi-directional cuts, tenderization cuts, portioning) are merged into a single integrated cutting assembly that operates simultaneously. The assembly includes cutting blades arranged to perform cuts in different directions and orientations during one pass, eliminating the need for multiple sequential passes.
Solution Approach 2:
The cutting assembly introduces multi-dimensional cutting capabilities by arranging blades to cut in various directions (vertical, horizontal, diagonal) simultaneously. This dimensional approach to tenderization allows comprehensive penetration of meat fibers in a single pass, achieving quality equivalent to multiple passes without the time penalty.
3Adaptability or versatility
If manual cutting is used, then flexibility and adaptability are maintained, but labor intensity and sanitation risks increase
Solution Approach 1:
The automated cutting assembly is designed with universal functionality to handle various meat types, sizes, and configurations. The adjustable cutting heads and programmable control system allow the same automated system to adapt to different cutting requirements, maintaining flexibility while eliminating manual labor and associated sanitation risks.
4Extent of automation
If conventional automated cutting is used, then labor intensity is reduced, but cutting consistency deteriorates due to inability to reliably cut through gristle
Solution Approach 1:
The system performs preliminary assessment and positioning of the meat product before cutting. Sensors and positioning mechanisms pre-align the meat and identify gristle locations, allowing the automated cutting heads to make accurate, consistent cuts through tough areas before the main cutting action occurs.
Data Source
AI summary
An assembly structured to tenderize food during a single pass along a path of travel including one or more processing sections each including two rotatable cutting rollers. Each cutting roller comprises a plurality of blades rotatable therewith and having a cutting edge disposed to penetrate the food cutting during rotation of the cutting rollers, wherein the plurality of cutting blades and corresponding ones of the cutting edges are cooperatively oriented to perform at least a bi-directional cut on the food product during the single pass thereof along the path of travel.