Poultry Carcass Processing Incision Method for Meat Yield
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Solution Overview
Problem
Current methods for processing poultry carcasses result in excessive removal of unwanted meat and tissue, requiring subsequent trimming and manual handling, which is labor-intensive and inefficient, especially during packaging where products need to be presented attractively to consumers.
Innovation Solution
Optimizing the positioning of incisions during poultry processing to accurately harvest desired meat while minimizing the removal of unwanted fat and bone, using a method that involves making precise incisions between the breast fillet and other muscle tissues, such as back meat and abdominal muscle, to clearly define the boundaries of the breast fillet and separate it from the bone, and employing a scraper with a curved cutting edge to detach back meat from the spine.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional methods are used to remove meat from bone parts, then meat can be harvested, but excessive unwanted meat and tissue (fat, bone pieces) are removed requiring subsequent trimming
Solution Approach 1:
The patent applies preliminary action by making precise incisions along the natural contours of the breast fillet before meat removal. The incisions are made to follow the exact shape of the breast fillet, separating it from back meat and abdominal muscle tissue in advance, which prevents unwanted tissue from being removed during the meat harvesting process
Solution Approach 2:
The patent applies local quality by making incisions with specific depth and positioning that vary across different locations. The incision depth is controlled to stop at the bone level, and the incision path follows the local contours of the breast fillet, ensuring that only the desired meat is harvested while preserving unwanted tissue for separate processing
2Productivity
If conventional processing methods are used, then meat can be removed, but subsequent trimming is required which increases labor time and costs
Solution Approach 1:
The patent performs the trimming action preliminarily during the meat harvesting process itself. By making incisions that precisely follow the breast fillet contours and separating it from other tissues before removal, the need for subsequent trimming is eliminated or minimized, thereby increasing overall processing speed and reducing labor time
Solution Approach 2:
The patent merges the incision-making and meat-separation operations into a single integrated process. The incisions are made and the breast fillet is separated in one continuous operation, combining what would traditionally be separate trimming and harvesting steps into a unified process that reduces total processing time
3Quantity of substance
If conventional incision methods are used, then meat can be harvested, but the presentation of packaged meat is less attractive due to non-uniform appearance
Solution Approach 1:
The patent applies local quality by making incisions that precisely follow the natural contours and shape of the breast fillet at each location. The incision path is adapted to the local geometry of the meat, ensuring that the harvested breast fillet maintains its natural uniform shape and attractive appearance for consumer presentation
Solution Approach 2:
The patent performs preliminary shaping by making incisions that define the exact boundaries of the breast fillet before removal. This preliminary action ensures that the meat is pre-shaped during harvesting, eliminating the need for subsequent shaping operations and preserving the natural uniform appearance of the meat for attractive packaging
Data Source
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AI summary
The invention pertains to a method for processing a carcass part of slaughtered poultry, which carcass part comprises: - bone parts with at least a part of the rib cage and a part of the spine, - at least a part of the back meat that is naturally present on the rib cage and the spine, - at least a part of the abdominal muscle tissue, this method comprising the following steps: - making a first incision through the back meat near the abdominal muscle tissue at least up to the underlying bone parts of the carcass part, - detaching the back meat from the bone parts of the carcass part. The invention also pertains to a device.