Stork PMT B.V.
|Stork PMT B.V. Patent applications|
|Patent application number||Title||Published|
|20100323599||DEVICE AND METHOD FOR BRINGING INTO POSITION AND ARRANGING A CARCASS OR CARCASS PART OF SLAUGHTERED POULTRY ON OR IN A PRODUCT CARRIER - The invention relates to a device for bringing into position and arranging a carcass or carcass part (||12-23-2010|
|20100120344||SYSTEM AND METHOD FOR PROCESSING A CARCASS PART OF SLAUGHTERED POULTRY - The invention relates to a system for processing a carcass part of slaughtered poultry, which carcass part comprises at least a part of the breast, the breast comprising at least a part of the breastbone and a part of the breast fillet.||05-13-2010|
|20100055272||MOULDING - The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat, in particular chicken.||03-04-2010|
|20100048114||METHOD AND DEVICE FOR PROCESSING A CARCASS PART OF A SLAUGHTERED POULTRY - The invention relates to a method and a device for processing a carcass part of slaughtered poultry,||02-25-2010|
|20100029186||METHOD AND APPARATUS FOR THE SEPARATE HARVESTING OF BACK SKIN AND BACK MEAT FROM A CARCASS PART OF SLAUGHTERED POULTRY - A method for the harvesting of back skin from a carcass part of slaughtered poultry, from which carcass part the breast cap has been removed, wherein the carcass part initially consisting of at least a part of the upper back and at least a part of the legs connected to the back, wherein the part of the upper back consists of back meat and back skin, and wherein the leg parts consist of at least the thighs and are provided at least partially with leg skin, the leg skin being connected at least partially to the back skin, which carcass part has a front, a rear and two sides. The method includes the following steps of suspending the carcass part in a product carrier, the product carrier engaging the leg parts, making a first and a second side cut in the hanging carcass part, which side cuts on the sides are located on the side parts on both sides of the carcass part and extend substantially perpendicularly to the vertebral column, wherein each side cut separates at least the leg skin on the respective side of the carcass part from the back skin, detaching the back skin from the back meat, and harvesting the back meat after the back skin has been detached from the back meat, for example by detaching the back meat from the remainder of the carcass part.||02-04-2010|
|20100022176||DEVICE AND METHOD FOR CONDITIONING SLAUGHTERED POULTRY AND PRODUCTION LINE FOR PROCESSING POULTRY CARCASSES - The invention relates to a device for conditioning slaughtered poultry, provided with a carries (||01-28-2010|
|20100021618||ADDING AN ADDITIVE TO A MEAT PRODUCT - Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products.||01-28-2010|
|20090215368||DEVICE AND METHOD FOR SCALDING POULTRY - The invention relates to a device for scalding poultry, comprising: a processing space provided with transport means for carrying the poultry for processing through the processing space, a conditioning space connecting to the processing space for composing a conditioning medium, and displacing means for displacing the conditioning medium from the conditioning space to the processing space. The invention also relates to a method for scalding poultry.||08-27-2009|
|20090170417||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.||07-02-2009|
Patent applications by Stork PMT B.V.