Butchering – Viscera processing
Reexamination Certificate
1998-11-19
2001-01-16
Little, Willis (Department: 3643)
Butchering
Viscera processing
C452S118000, C452S134000, C452S160000
Reexamination Certificate
active
06174229
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a method and a device for evisceration of carcasses, such as pig carcasses, which are conveyed on a slaughter line suspended in gambrels or hooks, where the abdomen and breast have been cut open, the hams divided and the fat end loosened. The invention also relates to a tool for loosening the diaphragm and leaf fat, a tool and a method for cutting through the connections of the diaphragm and the intestines with the spinal column and a tool, device and method for pre-cutting the tenderloin.
BACKGROUND OF THE INVENTION
The evisceration of pig carcasses is effected in a number of sub-processes, normally carried out by abattoir, i.e., slaughterhouse, workers. Certain of the sub-processes such as fat end loosening, brisket opening, and loosening of the diaphragm and leaf fat can be performed by various automatic or worker-operated devices.
Thus, in several abattoirs, worker-operated equipment is used to loosen diaphragm and leaf fat. The equipment, which is manufactured and marketed by Scanio, Denmark, includes a larger and a smaller hoop, which can be moved past each other by means of two pendulum-suspended cylinder units. After the intestines have been removed from the carcass, the operator makes a cut in the diaphragm muscle and positions the larger hoop under the diaphragm. The smaller hoop is moved down to meet the upper side of the diaphragm, and then the larger hoop is moved upwards in the direction of the pelvic region of the carcass. This movement loosens the diaphragm and leaf fat from the carcass. The design of the loosening equipment is shown in Danish design registration no. 63-1981 (owned by Slagteriernes Forsknings-institut the owner of the present application).
EP-A2 0 601 812 (University of Bristol) describes a method for removing viscera from pig carcasses. The carcass is cut open at the abdomen and breast. Then, the fat end is loosened. A cutting tool with two collecting fingers is next moved along the spinal column, cutting free the intestines which fall away through the abdominal opening. The tool provides an opening in the diaphragm, through which vertical knives are inserted and moved round the inside of the carcass cutting out the diaphragm. A brush device tears out the lungs of the carcass, and finally the head is cut off. Leaf fat is not loosened or extracted.
EP-A1 0 755 628 (Stork R. M. S.) describes a method for automatic releasing the intestines by means of half-hoops shaped to follow the inside of the carcass. In operative position the half-hoops practically connect to each other. The hoops are placed between the peritoneum and the abdominal wall and are moved parallel to the spinal column whereby the peritoneum with the organs arranged therein is released. The purpose of the method is to release the peritoneum almost completely from the abdominal wall with a single releasing movement. (However, the present applicant has not been able to reproduce this situation.)
Danish patent application no. 120/97, filed on Feb. 3, 1997 (also owned by Slagteriernes Forsknings-institut) describes a method for the evisceration of a carcass which is suspended in a gambrel and has been cut open in the abdominal side. In this method, the diaphragm, leaf fat and intestines are loosened. The diaphragm and leaf fat are preferably loosened by means of a set of half-hoops, the free ends of which are at a substantial distance from each other, such as a set of hoops of the design known from the loosener according to the above mentioned Danish design registration. The connections between the intestines and the spinal column are cut through by the action of a cutting tool moving along the spinal column.
SUMMARY OF THE INVENTION
The object of the present invention is to provide a method which will permit mechanical loosening of leaf fat and diaphragm and the removal of the intestines and at least a part of the plucks in one piece from the carcass, whereby the need for manpower and heavy work is reduced and better hygiene is achieved than in traditional organ removal (in which the connection between the plucks and intestines is cut through inside the carcass). The method should permit much the same products to be produced as in a traditional process (i.e. a “cleaned” carcass, plucks, intestines, etc.). Existing transport systems for intestines and plucks should preferably be capable of incorporation in the process.
The method according to the invention, wherein the intestines of the carcass are loosened, removed and placed on a gut pan or conveyor, the diaphragm is loosened and the plucks are removed and placed on a plucks conveyor, is characterised in that the connections between the intestines and the spinal column are broken so that the intestines are made to hang out of the abdominal cavity, and further, the diaphragm and leaf fat are mechanically loosened while the intestines are hanging out of the abdominal cavity and are connected to the plucks, the loosening being effected by means of a pressing device and a hoop device which can be moved independently of each other in the lengthways direction of the carcass.
In the method according to the invention the diaphragm and leaf fat are loosened without a need for cutting free and removal of the intestines as such from the carcass. Intestines and plucks can thus be removed as a single set of organs from the carcass for subsequent separation, or separation can be performed after the connection between the intestines and plucks has been pulled out of the carcass but before the connection of the plucks to, for instance, the head has been broken. It is an advantage of the method according to the invention that the diaphragm and leaf fat are removed from the carcass along with the organs.
After loosening of the diaphragm and leaf fat, the intestines and at least a part of the plucks connected to the intestines may thus be removed in one piece after being cut free from the carcass. Cutting free may be effected by 1) cutting through the trachea and oesophagus, 2) cutting free the tongue, or 3) cutting through the connection between the liver plucks and the tongue plucks, i.e. cutting through the oesophagus etc. at the level of the lungs.
Under option 1) the intestines and whole plucks are removed. The tongue remains behind in the carcass and may be removed in a subsequent manual operation.The cutting through of the trachea and oesophagus may be done before, during or after the organs attached to these tubes are loosened or freed from the inside of the carcass. Under option 2) the intestines and the whole plucks with tongue are removed. Under option 3) the intestines and only a part of the plucks are removed. The tongue plucks remain in the carcass, but can be easily removed in a subsequent manual operation, as the operator has easy access for cutting out the tongue.
In the present description the term “liver plucks” are preferably to be understood as the liver, diaphragm, leaf fat and kidneys. The term “tongue plucks” are preferably to be understood as the tongue, lungs and heart.
In connection with the removal of the intestines and plucks/liver plucks, the intestines are preferably supported by a gut pan or conveyor placed under the carcass abdomen.
When the intestines are extracted from the carcass onto a gut pan or conveyor belt, their connection with the plucks (i.e. with the whole plucks with or without tongue, or with the liver plucks) are preferably maintained, and the intestines and attached plucks are not separated until the connection between the plucks and the intestines is outside the carcass.
For loosening of the diaphragm and leaf fat, a hoop device is used which in its working position preferably has a gap at the breast opening of the carcass of such a size as to allow the passage of protruding intestines.
The position of the hollows of the fore legs/fore trotters of the carcass are preferably measured and one or more tools automatically placed in their initial and/or work positions on the basis of this measurement. Before the hoop device is inserted below the carca
Druekær Arne
Nielsen Jens Ulrich
Little Willis
Slagteriernes Forskningsinstitut
Tilton, Fallon, Lungmus & Chestnut
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