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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
161	Method and device for processing a slaughtered animal or part thereof in a slaughterhouse	US892643	1997-07-15	US5980377A	1999-11-09	Radboud Hubert Gerard Zwanikken; Adrianus Josephes van den Nieuwelaar
In a method and device for processing a slaughtered animal or part thereof, which, in a conveyer, is passed along a slaughter line, the following steps are carried out: an identification is assigned to the slaughtered animal or part thereof; one or more observations are performed on the slaughtered animal or part thereof; a test result is determined for the slaughtered animal or part thereof, which test result comprises an approval or rejection, on the basis of the observation data; the test result is stored in conjunction with the corresponding identification. On the basis of the stored test result, the identified slaughtered animal or part thereof can be removed from the slaughter line by an automatic discharging device or a separating device, which each have a first and a second discharge for removing a slaughtered animal or part thereof which has been approved or rejected, respectively.
162	Method for bleeding poultry	US975278	1997-11-20	US5954573A	1999-09-21	Hideki Ohgaki; Hiroyuki Maezono; Masashi Izawa
A method is disclosed for bleeding a live fowl upon processing the fowl after severing a carotid artery of the fowl. According to the method, electric pulses are applied across the fowl promptly after the carotid artery of the fowl is severed. Preferably, the electric pulses are applied for 3 to 10 seconds upon an elapsed time of 1 to 10 seconds after the carotid artery of the fowl is severed.
163	Neck locating structure for poultry processing apparatus	US970256	1997-11-14	US5938517A	1999-08-17	Mark D. Vineyard; Rudolf J. Tieleman; Frank J. Criscone, II
The holding fixture has a narrow neck fork designed to fit entirely inside of and between the shoulder joints of the carcass so as to utilize the inside surfaces of the shoulder joints as a means of centering the carcass and precluding side-to-side movement thereof. Each arm of the fork is narrow enough to fit entirely between the neck and the corresponding shoulder joint. A modified fixture for use with a crop-inclusive eviscerator has a resilient projection on the backrest between the arms of the fork to yieldably push the backbone at the base of the neck out away from the backrest to facilitate snagging of the esophagus by a hook-shaped dislodging tool utilized as part of the eviscerator.
164	Tenderizing poultry meat through constant electrical stimulation	US637032	1996-04-24	US5899802A	1999-05-04	Bertram B. Burnett
An apparatus and method for automatically electrically stimulating poultry carcasses in poultry processing plants in order to tenderize the poultry meat are disclosed. Carcasses suspended by shackles from a moving processing line are transported between two preferably curved electrical conductive bars, which are positioned to apply the electrical stimulation across the breast of the suspended carcass. The carcasses may otherwise be dragged through a charged saline or water solution, or across a charged metal mesh or grill. The carcasses are subjected to electrical stimulation for by the application of an intermediate level voltage for the period of stimulation.
165	Method for controlling the processing of poultry, and device for carrying out this method	US630315	1990-12-19	US5326311A	1994-07-05	Nicolaas W. C. Persoon; Adrianus J. van den Nieuwelaar
A method for controlling the processing of poultry in different production lines operating in parallel, wherein the control of the processing of a specific bird or a part thereof takes place on the basis of data derived from one or more observed contours of the bird or a part thereof. For purposes of the control the data may be supplemented by the weight of the bird or part thereof. In a device for carrying out the method the observation takes place with the aid of one or more radiation sources which transmit radiation rays to one or more radiation detectors, which radiation rays can be interrupted or weakened by the birds or parts thereof passing therethrough.
166	Method of making a food product from the wing of a bird and food product made in accordance with the method	US989399	1992-12-11	US5286229A	1994-02-15	Eugene D. Gagliardi, Jr.
A method of making a food product from the wing of a bird comprising a middle section, a tip section and an end section involves cutting through a first joint to separate and remove the tip section. Skin extending between the middle section and the end section is cut along a cutline extending therebetween. The end section is also nicked on a side opposite to the side on which the skin has been cut. A cut is made through the area between the bones of the middle section to separate the middle section into two portions. The end section is bent with respect to the middle section about the joint therebetween so that the middle section and end section are generally aligned end to end with each other with the common joint therebetween. Finally, the two portions of the middle section are spread apart to provide a food product having the appearance of a cowboy wearing chaps.
167	Machine for processing the meat of chicken wings	US926410	1992-08-10	US5267891A	1993-12-07	Christian Cresson; Amnon Levy
A machine is designed for trussing-up flesh and/or skin over a bone or a bone stump.The machine comprises an axially aligned set of a pusher device (11), a holder device (9) and movable jaws forming a cone (44).The machine is adapted for the industrial preparation of ready-to-cook chicken wings.
168	Treatment of poultry: anoxic poultry stunning	US633551	1990-12-21	US5152714A	1992-10-06	Antony R. S. Audsley; Neville G. Gregory; Ambur B. M. Raj
Prior to slaughter, poultry are caused to undergo anoxic convulsions by exposure to an atmosphere for a sufficient period of time to lose consciousness. The poultry are then slaughtered. After slaughter, the poultry are chilled and then deboned or portioned. It is found that deboning or portioning can be performed within four hours of slaughter, instead of the conventional period of twelve hours or more, without adversely affecting the quality of the resultant meat. This result is attributed to the anoxic convulsions causing glycolysis in the pectoral and other muscles of the birds.
169	Cutting up fowl	US491677	1990-03-12	US5021024A	1991-06-04	Daniel Villemin; Janusz Plusa; Daniel Guilbaud; Jean Leclere; Paul Romand
A bird is cut up by cutting free the fillets, that is the large portions of breast meat, loosening the wings, dislocating the thighs, and at the end removing as one piece a subassembly comprised of the thighs, the fillets, and the wings. More particularly the fillets are freed in two steps, namely first they are partially from the skeleton starting from the sternum, and then, after the wings have been loosened, the cut is completed. In addition the coracoids are cut between the two stages of fillet-freeing, and the pygostyle is ripped or cut off at the end of the process. The bird to be cut up is fixed on a holder that fits within the thoracic cavity of the bird and remains on this holder through all of above-described treatment steps.
170	Counter-flow poultry chiller	US246078	1988-09-19	US4860554A	1989-08-29	Robert S. Innes; Bernard McGuire
A counter-flow food chiller provided with an oscillating screw-feed so that the food, while being pushed through the chill tank in a direction contrary to the water flow is also agitated and oscillated, improving the heat exchange and preventing ice formation on the walls of the tank which are cooled by refrigeration.
171	Device for cutting off the tail of slaughtered poultry	US720672	1985-04-08	US4639973A	1987-02-03	Henricus F. J. M. van der Eerden
Device for cutting of the tail of slaughtered poultry which is moved forward, hanging by the legs on a conveyor track, comprising a cutting knife fixedly mounted under the conveyor track, having a V-shaped cutting edge and being supported by a guide for the bird's body.
172	Ova collecting apparatus and method	US503091	1983-06-10	US4570299A	1986-02-18	Freddie T. Ellis
A method and apparatus for collecting ova removed from fowl moving along a poultry processing line. Ova are removed from the fowl shortly before inspection, and the removed ova are transferred to a separate ova conveyor. One or more ova-ejection stations are located along the ova conveyor, which operates at a speed correlated to the speed of the bird conveyor line. If a defective fowl is detected by inspection after removal of ova, ova are ejected from a corresponding location along the ova conveyor, thereby ejecting any ova removed from the defective fowl. Ova reaching the end of the conveyor are collected for use.
173	Apparatus for the introduction of giblets into the body cavities of poultry	US358837	1982-03-16	US4506410A	1985-03-26	Heinrich W. Markert
In an apparatus for the introduction of poultry giblets into the evacuated body cavities of poultry, a plurality of cups which contain the giblets are moved into an insertion region together with the poultry, which is also moved, on a path while a plunger thrusts the giblets into the body cavity of the poultry after a cup has been introduced with its narrower end into the body cavity. The plunger is selectively driven, so that in the event that no poultry is present, the plunger is not actuated. In addition stabilizing devices are provided for the poultry.
174	Apparatus for breaking the neck of a fowl	US167197	1980-07-09	US4322872A	1982-04-06	Pieter Meyn
An apparatus for breaking the neck and making a transverse incision in the skin of the neck of a fowl, which is hanging by the legs from a shackle of an overhead conveyor. The apparatus has a plurality of working units diposed for rotation about a vertical central shaft in synchronization with the overhead conveyor. Each working unit has a slide block slidably mounted on a pair of vertical slide bars. The slide block supports an axially movable rod extending radially outwards from the slide block and is provided with a transversely extending blade for catching the neck of a passing fowl and pulling the neck against the slide block, thereby breaking the neck and making the incision in the skin thereof.
175	Apparatus for injecting a liquid additive into poultry flesh	US732114	1976-10-13	US4102258A	1978-07-25	Eldon J. Strandine; Carl H. Koonz
A comb-like injection apparatus comprising a hollow manifold and a plurality of hollow tines extending therefrom, is inserted longitudinally of a poultry carcass between the skin and flesh, thereof, and the tines are forced into the flesh. The apparatus comprises a single hollow slender manifold having a plurality of hollow tines connected and extending perpendicular and comb-like to the manifold. The tines are spaced along two-thirds or less of a closed end of the manifold and have closed pointed ends. The hollow tines have orifices and the tines communicate with the hollow interior of the manifold. Thereafter, a liquid additive is forced through the manifold and tines and through orifices therein and ejected into the flesh.
176	Fowl gizzard separator	US662205	1976-02-27	US4074390A	1978-02-21	Pieter Meyn
Apparatus for separating the gizzard from a package of interconnected entrails removed from a fowl, comprising a horizontal rotating transport drum with helical external ribs, cooperating with a stationary sloping support blade in moving the gizzard towards a cutting assembly attached to the frame, while supporting the gizzard on the support blade, whereas the remaining entrails connected to the gizzard dangle below the support blade. The cutting assembly comprises a rotating circular knife cooperating with a stationary counter knife having a groove, into which the cutting edge of the rotating knife extends, for separating the gizzard from the remaining entrails dangling therefrom. The rotating knife is resiliently urged towards the counter knife.
177	Grading apparatus	US652960	1976-01-28	US4021336A	1977-05-03	Richard Morley Brook; Eric Elliot
Grading apparatus is provided for use in associating one of a plurality of a grade with each of a plurality of articles travelling in succession along a feed path. The apparatus comprises a grading station of sufficient length to accommodate at least two articles at any one time, a control unit, and at least two means of feeding a grading signal to the control unit. Although the same amount of work is involved it is easier for an operator to grade say four articles at a time over a distance of say 2 feet, rather than to grade one article at a time over a distance of 6 inches.
178		US49368674	1974-08-01	USB493686I5	1976-03-23

179	Method of preparing a dressed, raw fowl carcass to be cooked	US46900274	1974-05-10	US3895120A	1975-07-15	BACKUS HARRY A
A method of preparing a dressed, raw fowl carcass to be baked in a pan. The dressed carcass is severed lengthwise completely through the back bone region and then flattened by spreading apart the severed back portions of the carcass. The flattened carcass is placed upon a bed of stuffing in a pan having a continuous side wall, the flattened carcass being molded and shaped by the side wall whereby the wings and legs of the carcass are positioned above the carcass breast portions. The pan and contents are enclosed in a transparent envelope to provide a sales and/or baking package.
180	Chicken cooking method	US39294073	1973-08-30	US3816634A	1974-06-11	BINKS C
A method for automatically frying chicken is provided. Chicken is placed in a vessel containing heated cooking oil and is sealed therein. A control circuit maintains a first temperature and atmospheric pressure for a first time period and, after the conclusion of the first time period, automatically maintains the oil above a lower temperature level and desirably pressurizes the vessel. After a second time period, the control circuit automatically vents the vessel, signals, and resets. Automatic control is provided alternatively for full or partial loads, to prevent overcooking of partial loads, and to assure the proper cooking of full loads.

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