In some embodiments, apparatuses and methods are provided herein useful to ensuring quality of meat cuts. In some embodiments, a system for ensuring quality of meat cuts comprises a capture device comprising an image capture device configured to capture an image of a cut of meat, a depth sensor configured to capture depth data, a transceiver configured to transmit the image and the depth data, a microcontroller configured to control the image capture device, the depth sensor, and the transceiver, a database configured to store meat cut specifications, and the control circuit configured to receive, from the capture device, the image and the depth data, retrieve, from the database, a meat cut specification, evaluate the image of the cut of meat and the depth data associated with the cut of meat, and classify the cut of meat.

An automated saw for assessing an uncut meat and calculating one or more of a cut depth and cutting one or more cut portions. The automated saw comprises a bandsaw blade, a controller, a visual sensor and a meat positioning assembly. The controller comprises a computer comprising an address space, and a processor, a memory. The controller stores a device application in the memory and runs the device application on the processor. The meat positioning assembly comprises a pusher and a tray configured to move the uncut meat relative to the bandsaw blade. The tray is configured to hold the uncut meat. The pusher is configured to slide the uncut meat through the tray. The meat positioning assembly is configured to move the tray in a forward direction and a rearward direction relative to the bandsaw blade.

In some embodiments, apparatuses and methods are provided herein useful to ensuring quality of meat cuts. In some embodiments, a system for ensuring quality of meat cuts comprises a capture device comprising an image capture device configured to capture an image of a cut of meat, a depth sensor configured to capture depth data, a transceiver configured to transmit the image and the depth data, a microcontroller configured to control the image capture device, the depth sensor, and the transceiver, a database configured to store meat cut specifications, and the control circuit configured to receive, from the capture device, the image and the depth data, retrieve, from the database, a meat cut specification, evaluate the image of the cut of meat and the depth data associated with the cut of meat, and classify the cut of meat.

A method is described for unhooking a portion of meat from a support element to which the portion of meat is hooked, the support element including a plurality of hooks by means of which the portion of meat is hooked to the support element, a bar to which the hooks are rigidly connected by a connection body comprising a first face, from which the hooks rise, and a second face facing in the opposite direction to the first face, and a grasping appendage rising from the second face at least in a direction away from the first face and from the second face. The method includes pulling the grasping appendage in a predetermined extraction direction, and holding the portion of meat, or pushing the portion of meat in a direction opposite to the predetermined extraction direction, at the same time as the step of pulling the grasping appendage in the predetermined extraction direction, completely pulling the hooks off the portion of meat.

Food processing monitoring systems and method thereof are provided. A method includes obtaining first temperature data from a first temperature sensor at an inlet of a food processing machine; obtaining second temperature data from a second temperature sensor at an outlet of the food processing machine; obtaining current data from a current sensor that is configured to measure current of a motor of the food processing machine; determining presence of food product at the inlet based on a peak current, of the current data at a time the motor starts, being greater than a first current threshold; and logging a temperature of the first temperature data based on the peak current being greater than the first current threshold.

A processing system (10) and a corresponding method are provided for processing work products (WP), including food items, to locate and quantify voids, undercuts and similar anomalies in the work products. The work products are conveyed past an X-ray scanner (14) by a conveyance device (12). Data from the X-ray scanning is transmitted to control system (18). Simultaneously with the X-ray scanning of the work product, the work product is optically scanned at the same location on the work product where X-ray scanning is occurring. The data from the optical scanner is also transmitted to the control system. Such data is analyzed to develop or generate the thickness profile of the work product. From the differences in the thickness profiles generated from the X-ray scanning data versus the optical scanning data, the location of voids, undercuts and similar anomalies can be determined by the control system. This information is used by the processing system (10) to process the work product as desired, including adjusting for the locations and sizes of voids, undercuts and similar anomalies present in the work product.

A conveying screw for a cutting and separating device, including a screw shaft having at least one helical screw flight integrally moulded thereon, which, in an installed position, has a front flank for transporting a foodstuff by pushing, a rear flank arranged on the opposite side, and, at its distal end between the front flank and the rear flank, a cylindrical portion, which is formed in the transition region to the front flank of the screw flight with a sharpened cutting edge, the sharpened cutting edge having a positive rake angle (γ) arranged between the front flank and a processing plane oriented at right angles to the screw shaft. The cutting performance of the cutting and separating device are significantly improved as the sharpened cutting edge is formed from a groove made on a distal end of the front flank, the outer contour of which groove cuts into the cylindrical portion.

A system and a process for preparing a shaped-meat product are disclosed. The system includes an oven, a rack insertable into the oven, and apertured tubes onto which strips of meat are spirally wound. The tubes are arranged horizontally in the oven. The strips of meat are cooked and dehydrated using heated air for 3 to 4½ hours at a temperature ranging about 135 to 170° F.

A carcass stabilization system for a meat processing plant having carcasses transported along a processing line is provided. The system includes a stabilizer installed proximate the processing line and having a carcass engagement component and a shock absorbing device coupled to the carcass engagement component adapted to absorb at least some of the forces resulting from the carcasses impacting the carcass engagement component. The system also includes a stabilizing surface extending along the processing line opposite the stabilizer such that the carcasses are transported along the processing line between the stabilizing surface and the stabilizer, where the carcass engagement component is adapted to engage and bias the carcasses against the stabilizing surface.

A system and a method for separating a fore end of a half pig carcass by making a first cut between ribs three and four up to the shoulder blade followed by a second cut through the rest of the carcass. The first cut is made using a regular knife blade, the second cut is made using a scissor blade.