The present invention relates to a fixed-quantity meat slicer for chilled meat, comprising: a meat loading part having a loading groove on which meat is loaded; a meat pressing part which is disposed on the upper side of the meat loading part, and which presses the meat in a vertical direction during downward movement; a horizontal driving part disposed at one side of the meat loading part so as to press the meat in a horizontal direction; a flange disposed on the other side of the meat loading part so as to form an outlet through which the meat is exposed to the outside according to the forward movement of the horizontal driving part; a restriction cover which is hinge-driven so as to open or close the outlet of the flange, and which prevents the forward movement of the meat when the outlet is closed; a cutter for cutting the meat that moves forward out of the outlet of the flange; and an input part for inputting meat cutting information.

The present invention relates to a fixed-quantity meat slicer for chilled meat, comprising: a meat loading part having a loading groove on which meat is loaded; a meat pressing part which is disposed on the upper side of the meat loading part, and which presses the meat in a vertical direction during downward movement; a horizontal driving part disposed at one side of the meat loading part so as to press the meat in a horizontal direction; a flange disposed on the other side of the meat loading part so as to form an outlet through which the meat is exposed to the outside according to the forward movement of the horizontal driving part; a restriction cover which is hinge-driven so as to open or close the outlet of the flange, and which prevents the forward movement of the meat when the outlet is closed; a cutter for cutting the meat that moves forward out of the outlet of the flange; and an input part for inputting meat cutting information.

A method and system are provided for automatically portioning workpieces, such as food products, by simulating portioning the workpieces in accordance with the one or more desired shapes of the final piece(s) as a directly controlled physical characteristic (parameter/specification) as well as one or more resulting indirectly controlled physical characteristics (parameters/specifications). The desired shape(s) of the final piece(s) are defined by a plurality of manipulatable reference coordinates. A workpiece is scanned to obtain scanning information, then portioning of the workpiece is simulated in accordance with the desired shape(s) of the final piece(s) defined by the directly controlled reference coordinates, thereby to determine the one or more indirectly controlled physical characteristics of the one or more final pieces to be portioned from the workpiece. The simulated portioning of the workpiece is performed for multiple combinations of directly controlled shapes as defined by the modified or edited reference coordinates and indirectly controlled physical characteristics until an acceptable set of a directly controlled shape and resulting one or more indirectly controlled physical characteristics is determined.

The safety attachment provides preferably 4 video cameras mounted around a bandsaw blade and looking parallel to the blade direction. Each camera CCD sensor is partly scanned in mode 1. In mode 1 an axis corner of each scanned area is aligned with the camera axis, produced to the table, defining a corner of a parallel-sided protected volume including the entire exposed blade. The blade is rapidly braked when the attachment detects a glove intrusion. In the alternative fully scanned mode 2 the protected area extends outside the mode 1 area and a warning only is emitted on intrusion.

The safety attachment provides preferably 4 video cameras mounted around a bandsaw blade and looking parallel to the blade direction. Each camera CCD sensor is partly scanned in mode 1. In mode 1 an axis corner of each scanned area is aligned with the camera axis, produced to the table, defining a corner of a parallel-sided protected volume including the entire exposed blade. The blade is rapidly braked when the attachment detects a glove intrusion. In the alternative fully scanned mode 2 the protected area extends outside the mode 1 area and a warning only is emitted on intrusion.

A meat grinder includes: a housing; a drive unit mounted in the housing, the drive unit including a motor; a screw conveyor comprising a barrel fixed relative to the housing, and an auger located within the barrel and operatively connected with the motor; a hollow feed chute having upper and lower ends, the lower end mounted on and configured to feed into the barrel; and a feed tray mounted on the upper end of the feed chute, the feed tray including an opening in communication with the upper end of the feed chute. The feed chute includes an inlet section of a first inner diameter that includes the upper end, a feed section of a second inner diameter that includes the lower end, the second diameter being less than the first diameter, and a funneled section between the inlet section and the feed section.

Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of −3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.

In order to avoid a gap on both sides of a blade exit point, if an outer radius of a product caliber is smaller than an inner radius of a product opening in a cutting frame at this point, a contour of the cutting frame in this blade exit area is given a radius of curvature as small as the smallest product caliber to be expected.

A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.; mincing the fish meat while maintaining the temperature of the fish meat at −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to −20° C. or less; and crushing the minced fish meat frozen at −20° C. or less into granules.

A method and a system provide a feedback data indicating quality of a food processing performed by an operator. The method and system involve acquiring at least one image data of a food product from an operator; and processing the acquired image data. The processing includes detecting whether undesired objects are present in the food product, obtaining, in case undesired objects are detected, position data of the undesired objects within the food product, and utilizing the position data in issuing a feedback indicator indicating a position where the detected undesired objects are present within the food product processed by the operator.