Butchering – Carcass subdivision – Cutting longitudinally through body or body portion
Reexamination Certificate
2006-08-15
2006-08-15
Gellner, Jeffrey L. (Department: 3643)
Butchering
Carcass subdivision
Cutting longitudinally through body or body portion
C452S161000
Reexamination Certificate
active
07090574
ABSTRACT:
Certain farmed and/or breeding fish such as tilapia are filleted after the fish have been beheaded, slaughtered and had their ventral cavity opened. Cuts are made in the dorsal region and on the ventral side in the caudal region for exposing the dorsal spokes and ventral spokes, respectively. Then, separating cuts are made over the vertebral column connecting the dorsal and ventral cuts. Before peeling separation in the region of the ventral cavity, the ventral lobes are trimmed by separation of the ends of their ventral lobe portions projecting beyond the ribs. Peeling separation is completed by peeling cuts adapted to the rib contour and made with at least two degrees of freedom.
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Braeger Horst Herbert
Möller Wolfgang
Schmüser Dirk
Gellner Jeffrey L.
Mattingly ,Stanger ,Malur & Brundidge, P.C.
Nordischer Maschinenbau Rud. Baader GmbH + CO KG
Parsley David J.
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