Poultry Backmeat Harvesting via Enzymatic Separation

The patent replaces the mechanical cutting action of rotating blades with a chemical/enzymatic process. The backmeat is treated with an enzyme solution (such as proteases) that breaks down the connective tissue and muscle fibers, allowing the backmeat to be separated from the carcass without mechanical contact that would produce bone splinters. This substitution of mechanical cutting with biochemical degradation eliminates the harmful effect while achieving the separation function.

The patent applies preliminary action by treating the backmeat with enzyme solution before the filleting process begins. This pre-treatment softens and loosens the backmeat from the carcass, so that during the subsequent filleting operation, the backmeat can be easily harvested along with the fillets without requiring separate incision steps. The preliminary enzymatic treatment integrates the backmeat separation function into the existing filleting workflow, eliminating additional time-consuming operations.

The patent changes the fundamental parameter of the separation process from mechanical cutting (with fixed blade geometry) to enzymatic degradation (with adjustable solution concentration and contact time). By controlling parameters such as enzyme concentration, temperature, and treatment duration, the process can adapt to varying carcass dimensions without requiring precise mechanical positioning. The enzymatic solution penetrates and acts on the backmeat tissue regardless of slight variations in carcass size, ensuring consistent separation results across different poultry varieties.