A system and method for removing a bone from a primal or sub primal meat cut that includes a conveyance system having a continuous conveyor extending along a path of conveyance from an upstream point at the loading end to a downstream point at the discharge. The system includes a pair of opposing support surfaces projecting vertically upward from a first position of the continuous conveyor along the path of conveyance whereby each of the opposing support surfaces of the pair inwardly extend one toward the other, from an upper level downward vertically to a lower level. Each opposing support surface of the pair has a downward slope and each opposing surface of the pair converges at a recessed valley at the lower level.

A meat processing apparatus has an automated analysis stage for analysing meat parts with penetrating radiation. Data is generated for sue in both feedforward and feedback information, and may be used for robotic control of trimming and boning operations. There is a radiation-shielded chamber within which there is a tomography scanner with a scanner controller, arranged to perform analysis of meat parts. A port is used for entry and exit of meat parts placed in carriers into and out of the chamber for analysis by the scanner, and a handling system performs automated movement of the carriers between the port and the scanner. The port has an interlock chamber, having an inner door and an outer door and a controller to ensure that while the scanner is operating only one door can open. The meat parts are inspected automatically by an inspection station and a controller of the inspection station feeds forward data which is used by the scanner controller to control scanner operation according to meat part physical attributes.

A work measurement device according to an aspect includes a posture holding surface for holding a posture of a work, a first work presser capable of pressing the work against the posture holding surface from an opposite side to the posture holding surface across the work, a contact disposed to be able to contact the work, a moving unit for moving, relative to the contact, the work pressed against the posture holding surface by the first work presser. The contact is configured to contact the work downstream of the first work presser in a relative movement direction of the work by the moving unit.

A method is disclosed for mechanically deboning animal thighs for separating and collecting meat therefrom and an apparatus for performing the method, including automated individual processing steps. The processing steps include: grasping a thigh bone of an animal thigh at a hip knuckle with a bone holder; cutting tissue near the hip knuckle; and engaging the thigh bone adjacent the bone holder with a meat stripper. The processing steps further include: moving the bone holder and meat stripper away from one another in a direction substantially coextensive with the longitudinal extent of the thigh bone; allowing the meat stripper to pass over the knee knuckle; and collecting the meat separated from the bone. In particular the method includes and the apparatus performs the process step of cutting tissue adjacent a knee knuckle of the thigh bone, prior to allowing the meat stripper to pass over the knee knuckle. The apparatus includes a plurality of processing stations for carrying out the individual steps, and the processing stations are arranged along a path of conveyance defined by a conveyor chain moving through a predefined path.

A slit forming device according to an aspect includes a damper configured to pass through a plurality of stations arranged on a circumference, a slit forming blade disposed on an outer circumference side or an inner circumference side of a slit forming station among the plurality of stations, and a damper rotating part capable of rotating the damper about a vertical line such that a slit forming surface of a work faces the slit forming blade in the slit forming station.

According to this feature point recognition system (1), data of a feature point of a first group obtained by a first algorithm calculation unit (12) with no mask processing is compared with data of a feature point of a second group detected by a third algorithm calculation unit (16) obtained through mask processing performed by a second algorithm calculation unit (14), whether the data is abnormal is determined, and thereby feature points of a subject P can be recognized more accurately and stably than in the related art.

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.

A novel and sustainable start-to-finish process for producing a premium ground beef product made from whole-ground primal cuts of beef, where the process begins with the cow-calf operation seeing the birthing of a calf at approximately one year prior to the desired date of slaughtering for retail, weaning the birthed calf until the calf is approximately six to nine months old, finishing the calf to the yearling stage (preferably at the main operation but optionally by a stocker/backgrounder), slaughtering the yearling for processing, and processing the yearling by deboning the carcass and whole-grinding the carcass to create a ground beef product that includes a mixture of primal cuts of beef.

The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.

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.