Poultry Keel Bone Separation Using Adaptive Cutter Blades
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Solution Overview
Problem
Existing methods for separating breast meat from the keel bone in poultry carcasses are inefficient due to variations in keel bone thickness and width, often resulting in meat loss and the risk of bone fragments in the meat product.
Innovation Solution
A system comprising a pair of moveable breast meat cutter blades with a blade actuator that adjusts between open and closed positions, allowing the keel bone to pass through and then biasing the blades to follow the keel bone's shape for optimal meat separation, reducing the risk of bone fragments and improving yield.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the distance between two rotatable circular knives is adjusted to make incisions along the keel bone, then the meat separation is improved, but the adjustment requires tools and is complicated and time-consuming
Solution Approach 1:
The patent applies the dynamics principle by making the distance between the two circular knives adjustable rather than fixed. The knives are mounted on a shaft with a spacer that can be replaced to change the distance between knives, allowing the system to adapt to different keel bone dimensions and weight classes dynamically during operation without complex tool adjustments
2Loss of substance
If the incision is made close to the keel bone to optimize yield, then meat loss is reduced, but it becomes difficult to avoid cutting into the keel bone which causes bone fragments in the meat
Solution Approach 1:
The patent applies the intermediary principle by introducing a spacer element between the two circular knives. This spacer acts as a mediator that maintains a controlled distance between the knives, preventing them from contacting each other and causing bone fragments, while still allowing the knives to make incisions close to the keel bone surface for optimal meat recovery
Solution Approach 2:
The system uses the natural variations in keel bone dimensions (width and thickness) to guide the cutting process. The variable distance between knives, combined with the natural shape of the keel bone, allows the incisions to be made at optimal distances from the bone surface without requiring external adjustment mechanisms, enabling the system to self-adapt to different carcass sizes and weight classes
3Ease of operation
If the right half fillet and left half fillet are separated before removal from the carcass, then the filleting process is simplified, but the incisions require precise depth control to avoid bone fragments
Solution Approach 1:
The patent applies parameter changes by making the distance between the two circular knives variable rather than fixed. This allows the system to adjust the spacing parameter to accommodate different keel bone dimensions and weight classes, simplifying the filleting process while maintaining precision through the natural variations in bone geometry
Data Source
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AI summary
The invention pertains to a system and method for separating breast meat from at least a part of a keel bone of a carcass part of slaughtered poultry. The system comprises a product carrier and a pair of breast meat cutter blades which are adapted make an incision along the keel bone in the longitudinal direction of the keel bone. The breast meat cutter blades are moveable relative to each other between and open position and a closed position. The system further comprises a blade actuator, which comprises a closing assembly to apply a biasing force to the breast meat cutter blades to bias the breast meat cutter blades towards the closed position, and an opening assembly which to applyan opening force to the breast meat cutter blades to hold the breast meat cutter blades in the open position.