Method and device for processing a carcass part of slaughtered poultry
A method for processing a carcass part of slaughtered poultry, which carcass part includes bone parts with at least a part of the rib cage, at least a part of the breast fillet, other muscle tissue that does not form part of the breast fillet, for example at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue. This method includes the steps of making an incision through the meat at least up to the bone parts lying under the meat, which incision is made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and which incision in that area substantially follows the shape of the breast fillet, and detaching the breast fillet from the bone parts of the carcass part.
1. Method for processing a carcass part of slaughtered poultry, wherein said carcass part comprises:
bone parts with at least a part of the rib cage;
at least a part of the breast fillet; and
other muscle tissue that does not form part of the breast fillet,
said method comprising the following steps of:
making an incision through the meat at least up to the bone parts lying under the meat, said incision being made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and said incision in said area substantially following the shape of the breast fillet; and
detaching the breast fillet from the bone parts of the carcass part.
2. Method according to claim 1 ,
wherein the carcass part comprises at least a part of the abdominal muscle tissue and at least a part of the back meat that is naturally present on the rib cage and the spine, and
wherein the incision extends between the abdominal muscle tissue and the breast fillet and between the back meat and the breast fillet.
3. Method according to claim 2 ,
wherein the incision runs on the side of the back past that location on the carcass part where the wing joint would be if a wing or a part thereof were present on the carcass part.
4. Method according to claim 2 ,
wherein the incision has a curved path.
5. Method according to claim 4 ,
wherein a product carrier supports the carcass part and the incision is made by a blade of a cutting device and the curvature of the incision is achieved by a relative movement of the product carrier and the blade.
6. Method according to claim 2 ,
wherein the breast fillet is detached from the bone parts by scraping, or
wherein the carcass part further comprises at least a part of a wing and the breast fillet is detached from the bone parts of the carcass part by pulling on the wing.
7. Method according to claim 1 ,
wherein the incision runs on the side of the back past that location on the carcass part where the wing joint would be if a wing or a part thereof were present on the carcass part.
8. Method according to claim 7 ,
wherein the incision has a curved path.
9. Method according to claim 8 ,
wherein a product carrier supports the carcass part and the incision is made by a blade of a cutting device and the curvature of the incision is achieved by a relative movement of the product carrier and the blade.
10. Method according to claim 7 ,
wherein the breast fillet is detached from the bone parts by scraping, or
wherein the carcass part further comprises at least a part of a wing and the breast fillet is detached from the bone parts of the carcass part by pulling on the wing.
11. Method according to claim 1 ,
wherein the incision has a curved path.
12. Method according to claim 11 ,
wherein a product carrier supports the carcass part and the incision is made by a blade of a cutting device and the curvature of the incision is achieved by a relative movement of the product carrier and the blade.
13. Method according to claim 1 ,
wherein the breast fillet is detached from the bone parts by scraping, or
wherein the carcass part further comprises at least a part of a wing and the breast fillet is detached from the bone parts of the carcass part by pulling on the wing.
14. Method according to claim 1 ,
wherein the direction of the spine in the carcass part or the direction of the spine if it had been present in the carcass part is substantially oriented in the horizontal direction while the incision is being made.
15. Method according to claim 1 ,
wherein a product carrier supports the carcass part and the product carrier engages on the inside of the carcass part, or
wherein the carcass part further comprises at least a part of at least a leg and the product carrier engages on the leg part and in this way supports the carcass part.
16. Method according to claim 1 ,
wherein the incision also cuts through at least a part of bone parts of the rib cage.
17. Method according to claim 1 , wherein said other muscle tissue includes at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue.
18. Device for processing a carcass part of slaughtered poultry, wherein said carcass part comprises:
bone parts with at least a part of the rib cage;
at least a part of the breast fillet; and
other muscle tissue that does not form part of the breast fillet,
said device comprising:
a blade for making an incision through the meat at least up to the bone parts lying under the meat, said incision being made in an area between the breast fillet and the other muscle tissue that does not form part of the breast fillet, and said incision in said area substantially following the shape of the breast fillet; and
an actuator for realizing a relative movement between blade and carcass part, said relative movement leading to an incision that extends substantially along the contour of the breast fillet.
19. Device according to claim 18 , further comprising at least one wing guide configured to keep any wing parts present on the carcass part away from the blade.
20. Device according to claim 18 , further comprising:
a product carrier configured to support a carcass part to be processed, said product carrier being pivotable around one or more axes,
a control element configured to control the pivoting of the product carrier relative to the blade.
21. Device according to claim 18 , further comprising a filleting device for detaching the breast fillet from the bone parts of the carcass.
22. Device according to claim 21 ,
wherein the filleting device comprises at least a scraper member.
23. Device according to claim 21 ,
wherein the carcass part to be processed comprises at least a wing part and the filleting device is adapted to engage a wing part and to detach the breast fillet from the bone parts of the carcass part by exerting a tensile force on one or more wing parts.
24. Device according to claim 18 ,
wherein the blade is adapted to also cut through at least a part of the bone parts of the rib cage.
25. Device according to claim 18 , wherein said other muscle tissue includes at least a part of the back meat that is naturally present on the rib cage and the spine and/or at least a part of the abdominal muscle tissue.