A slaughtered pig part processing plant including pig part processing stations and a conveyor supporting, via respective couplings, spaced apart clamp structures, the conveyor advancing the couplings with a respective clamp structure in a machine direction (T) from a first station towards a last station, wherein the clamp structures each including a carrier part carrying two jaws, each jaw having an edge oriented towards the edge of the other jaw, the edges defining between them a gap (G1), at least one of the jaws being mounted to turn relative to the carrier part from a first position to second positions where the gap (G1) is opened up, wherein a force applied against the first face turns the jaw(s) from the first position, a biasing force biasing the jaw(s) towards the first position when the clamp structures move away from the first station.

A loading system for bone-in limb meat according to an embodiment is a loading system for loading a bone-in limb meat to a processing portion, the loading system includes: an image capturing portion for capturing an image of the bone-in limb meat before being loaded to the processing portion; an image processing portion capable of acquiring orientation information of the bone-in thigh meat from the image of the bone-in limb meat captured by the image capturing portion; an openable/closable pair of clamp pieces for holding the bone-in limb meat; an arm supporting the pair of clamp pieces, and capable of controlling a position and orientation of the pair of clamp pieces; and a control portion controlling, based on the orientation information acquired by the image processing portion, an operation of the arm and thereby holding the bone-in limb meat, and loading the bone-in limb meat to the processing portion.

A clamping device for a bone-in limb meat according to an embodiment includes a pair of clamp pieces including a first clamp piece and a second clamp piece, and being openable/closable so as to hold a bone-in limb meat, and rotation suppressing portions for suppressing a rotation of the bone-in limb meat, the rotation suppressing portions being disposed at positions deviated with respect to the pair of clamp pieces in a direction perpendicular to a plane including an opening/closing direction of the pair of clamp pieces. The rotation suppressing portions include a projection portion disposed so as to protrude from the first clamp piece into a space between the pair of clamp pieces and configured to contact the bone-in limb meat when viewed from the direction perpendicular to the plane.

A clamping device for a bone-in limb meat according to an embodiment includes a pair of clamp pieces including a first clamp piece and a second clamp piece, and being openable/closable so as to hold a bone-in limb meat, and rotation suppressing portions for suppressing a rotation of the bone-in limb meat, the rotation suppressing portions being disposed at positions deviated with respect to the pair of clamp pieces in a direction perpendicular to a plane including an opening/closing direction of the pair of clamp pieces. The rotation suppressing portions include a projection portion disposed so as to protrude from the first clamp piece into a space between the pair of clamp pieces and configured to contact the bone-in limb meat when viewed from the direction perpendicular to the plane.

A gripper installation for simultaneously gripping a plurality of elongate flexible items, in particular sausages, having a plurality of gripper portions that are disposed so as to be mutually parallel, wherein each gripper portion has two mutually spaced-apart finger pairs, wherein the fingers of each finger pair grip the item at opposite sides and for gripping an item are capable of being simultaneously converged, wherein the gripper portions are capable of being simultaneously activated.

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies for jerky production and marinade usage are provided.

A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

A device for hanging captured game is provided. The device includes a polymerized device body. The device body includes a front planar surface and a rear planar surface, wherein the rear planar surface is parallel to the front planar surface. The device body further includes a rimless boundary around a perimeter of the polymerized device body and a game hook formed unitarily with the polymerized device body such that a first surface of the game hook is coincident to the front planar surface and a second surface of the game hook is coincident to the rear planar surface. The front planar surface directly transitions to the rimless boundary. The rear planar surface directly transitions to the rimless boundary.

Provided is a sausage sticking system capable of changing a position and an interval at which a chain of sausages is hung on a stably held stick according to a length of a casing. The sausage sticking system includes a hook conveying unit, a stick holding unit, and a pivoting imparting unit. A loop of a chain of sausages hooked on each of the pivoting hooks of the hook conveying unit is configured to be dropped onto a stick passing through the loop by which pivoting hooks are pivoted. The stick holding unit holds both ends of the stick, and includes a fixed arm and a pair of actuating arms, wherein the pair of actuating arras alternately holds the stick and avoids the loop of the chain of sausages. The pivoting imparting unit sequentially pivots the plurality of pivoting hooks at a predetermined pivoting imparting position.

A clamping device for a bone-in limb meat according to an embodiment includes a base portion, a pair of clamp pieces mounted to the base portion and configured to hold a bone-in limb meat, and an orientation adjusting member for adjusting an orientation of the bone-in limb meat, the orientation adjusting member being mounted to the base portion independently of the pair of clamp pieces and having an inclined surface inclined at an acute angle with respect to a center line between the pair of clamp pieces. When the pair of clamp pieces are in an opened state, in a planar view, at least a part of the inclined surface of the orientation adjusting member is disposed so as to overlap a space formed between the pair of clamp pieces.