A22CPROCESSING MEAT, POULTRY, OR FISH preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00In this subclass non-limiting references (in the sense of paragraph 39 of the Guide to the IPC) may still be displayed in the scheme. A22C5/00Processing meat A22C5/00Apparatus for mixing meat, sausage-meat, or meat products mixing in general B01F A22C7/00Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products meat patty moulding devices for domestic use A47J43/20; ham boilers A47J27/20 A22C7/0007specially adapted for making multi-layered meat products A22C7/0015specially adapted for making meat-balls A22C7/0023Pressing means A22C7/003Meat-moulds A22C7/0038Demoulding means A22C7/0046Containers in which meat is pressed and moulded A22C7/0053Stackable containers A22C7/0061Containers for moulding and pressing ham A22C7/0069Pressing and moulding by means of a drum A22C7/0076Devices for making meat patties A22C7/0084comprising a reciprocating plate A22C7/0092with worms or other rotary mounted members A22C7/0007 takes precedence A22C9/00Apparatus for tenderising meat, e.g. ham tenderising chemically A23L13/00, A23L13/70 A22C9/001by injection A22C9/002by electric treatment A22C9/004by massaging A22C9/005Tumblers and rotating drums for massaging meat in their interior A22C9/007by beating A22C9/008by piercing A22C11/00Sausage making chemical aspects A23L13/00; Apparatus for handling or conveying sausage products during manufacture A22C11/001Machines for making skinless sausages, e.g. Frankfurters, Wieners A22C11/003Removing casings from sausages during manufacture A22C11/005Apparatus for binding or tying sausages or meat, e.g. salami, rollades; Filling sausage products into sleeve netting A22C11/006Separating linked sausages A22C11/008Conveying sausages in horizontal position conveying hanging sausages A22C15/001 A22C11/02Sausage filling or stuffing machines enclosing material in preformed tubular webs B65B9/10 A22C11/0209Stuffing horn assembly A22C11/0218with multiple interchangeable stuffing horns, e.g. magazine arrangements A22C11/0227Supplying casings to the stuffing device A22C11/0236from a storage device A22C11/0245Controlling devices A22C11/0254Sizing means A22C11/0263Braking means A22C11/0272for casing depletion A22C11/0281for sausages having at least one flat end A22C11/029with coating or lubricating means A22C11/04with mechanically-operated piston moving to-and-fro A22C11/06with piston operated by liquid or gaseous means A22C11/08with pressing-worm or other rotary-mounted pressing-members A22C11/10Apparatus for twisting or linking sausages subdividing filled flexible tubes to form packages, involving displacement of contents B65B9/12, by applying pressure and heat successively B65B51/26 A22C2011/101for pinching and twisting A22C2011/102and twisting in opposite directions A22C11/104by means of shear or blade elements A22C11/105The sheer or blade elements being displaceable parallel to the sausage string in order to create a narrow point free of meat A22C11/107A string passing between two rotary members comprising dividing elements cooperating with each other A22C11/108with dividing elements located on the surface of a single rotary member A22C11/12Apparatus for tying sausage skins ; Clipping sausage skins applying clips or binding material to package folds or closures, e.g. to twisted bag necks B65B51/04, B65B51/08 A22C11/122by forming knots A22C11/125by clipping; Removal of clips A22C11/127Forming a suspension loop A22C13/00Sausage casings made of animal intestines A22C17/14 A22C13/0003Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings enclosing material webs being formed into tubes in situ around filling nozzles B65B9/20 A22C13/0006Apparatus for making artificial collagen casings chemical aspects A22C13/0016 A22C13/0009End closures therefor A22C13/0013Chemical composition of synthetic sausage casings A22C13/0016based on proteins, e.g. collagen A22C2013/002made by extrusion A22C2013/0023coextruded together with the food product A22C13/0026Chemical treatment of natural gut A22C2013/003with peeling aids, e.g. reducing adhesion between casing and product A22C2013/0033with at least one layer of a fat impermeable material A22C2013/0036with features allowing an easy opening and/or removal of the casing A22C2013/004with at least one layer of a gas, e.g. oxygen, water vapour, impermeable material A22C2013/0043with at least one layer of a water impermeable material A22C2013/0046suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices A22C2013/005monolayer casings A22C2013/0053multilayer casings A22C2013/0056nets and similar open structures to hold sausages and meat in general making nets D04G; filling sausage products into sleeve netting A22C11/005 A22C2013/0059thermoplastic casings, casings with at least one layer of thermoplastic material A22C2013/0063containing polyamide, e.g. nylon, aramide A22C2013/0066casings according to the presence or absence of seams A22C2013/0069seamed casings, casings with at least one longitudinal seam A22C2013/0073seamless casings made out of a continuous seamless tubular sheet A22C2013/0076treated in order to be conferred a rough appearance A22C2013/0079printable sausage casings or sausage casings showing any kind of indicia printing textiles D06P A22C2013/0083biaxially oriented A22C2013/0086shrinkable casings A22C2013/0089smokable casings, e.g. permeable to liquid smoke or phenol A22C2013/0093textile casings, casings with at least one layer of textile material A22C2013/0096cellulosic A22C13/02Shirring of sausage casings storing preformed tubular webs on filling nozzles B65B9/15 A22C2013/021with pressurised air A22C13/023Holders or packs of shirred casings A22C2013/025Severing the shired food casing A22C2013/026Shirring netting onto a tube A22C2013/028Supplying and shirring casings A22C15/00Apparatus for hanging-up meat or sausages filling and conveying sausage products during manufacture A22C11/00; transport through slaughterhouses A22B7/001; poultry shackles A22C21/0007; conveying poultry A22C21/0053 A22C15/001Specially adapted for hanging or conveying several sausages or strips of meat A22C15/002Loops, hooks, cords for suspending single sausages; apparatus for making or conveying loops for sausages A22C15/003Hooks or the like specially adapted for meat or hams or part of carcasses spreaders for cattle A22B5/06 A22C15/005Hangers with more hooks penetrating the piece of meat A22C15/006Apparatus for inserting a cord into a piece of meat A22C15/007Racks for storing or smoking suspended meat or sausages racks for pressing meat A22C7/0023 A22C15/008Cages specially adapted for suspending hams, meat or sausages A22C17/00Other devices for processing meat or bones A22C17/0006Cutting or shaping meat A22C17/0013Boards or blocks for cutting or chopping meat A22C17/002Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions A22C17/0026Mincing and grinding meat mincing machines B02C18/30 A22C17/0033Cutting slices out of a piece of meat slicing machines B26D1/143 A22C17/004Devices for deboning meat deboning poultry A22C21/0069; deboning operations on carcasses A22B5/0035 A22C17/0046specially adapted for meat containing ribs A22C17/0053by injection A22C17/006Putting meat on skewers A22C17/0066for "döner kebab", "shawarma", "gyros" or the like A22C17/0073using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat A22C17/008for measuring quality, e.g. to determine further processing A22C17/0086Calculating cutting patterns based on visual recognition A22C17/0093Handling, transporting or packaging pieces of meat A22C17/02Apparatus for holding meat or bones while cutting holding fish A22C25/06; holding meat for carving A47J43/18 A22C17/04Bone cleaning devices A22C17/06Bone-shearsBone-crushers A22C17/08Cleaning, e.g. washing, meat or sausages treating offal C11B A22C17/10Marking meat or sausages marking animals A01K11/00; labelling B65C A22C17/12Apparatus for cutting-off rind skinning instruments A22B5/16 A22C17/14Working-up animal intestines ; Treatment thereof for the manufacture of natural sausage casings making artificial casings A22C13/0003; chemical treatment of natural casings A22C13/0026Apparatus for cutting intestinesMachines for pulling intestines to pieces A22C17/16Cleaning of intestinesMachines for removing fat or slime from intestines cleaning the stomach of slaughtered animals A22B5/18 A22C18/00Plants, factories, or the like for processing meat for processing poultry only A22C21/00; for processing fish only A22C25/00 A22C21/00Processing poultry A22C21/0007Poultry shackles A22C21/0015Killing poultry entering the processing machine slaughtering pliers, slaughtering shears A22B3/08 A22C21/0023Dividing poultry A22C21/003Filleting poultry, i.e. extracting, cutting or shaping poultry fillets A22C21/0038Trussing poultry A22C21/0046Support devices A22C21/0053Transferring or conveying devices for poultry A22C21/0061Cleaning or disinfecting poultry A22C21/0069Deboning poultry or parts of poultry A22C21/0076Deboning poultry legs and drumsticks A22C21/0084Deboning poultry wings A22C21/0092Skinning poultry or parts of poultry A22C21/02Plucking mechanisms for poultry A22C21/022with fingers A22C21/024Hand tools for plucking poultry A22C21/026with rollers A22C21/028with discs A22C21/04Scalding, singeing, waxing, or dewaxing poultry A22C21/06Eviscerating devices for poultry A22C21/063Hand tools for eviscerating poultry A22C21/066Extracting or removing the tendons from the legs of poultry A22C25/00Processing fish, including shellfish A22C25/00Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means slaughtering fish A22B3/08 A22C25/003Processing cephalopods A22C25/006Hand tools for processing fish A22C25/02Washing or descaling fish A22C25/025Devices for washing or descaling fish by hand A22C25/04Sorting fishSeparating ice from fish packed in ice investigating fish G01N33/12 A22C25/06Work-tablesFish-holding and auxiliary devices in connection with work-tables A22C25/08Holding, guiding, or conveying fish before, during or after its preparation A22C25/06 takes precedence; Devices for sizing fish; Automatically adapting conveyors or processing machines to the measured size transport in general B65G A22C25/10Devices for threading fish on strings or the like A22C25/12Arranging fish, e.g. according to the position of head and tail orientating articles during conveying B65G47/24 A22C25/14Beheading, eviscerating, or cleaning fish combined with removing fish-bone, skinning and filleting A22C25/14; hand tools A22C25/006 A22C25/142Beheading fish A22C25/145Eviscerating fish A22C25/147Eviscerating by means of vacuum or suction devices A22C25/16Removing fish-bonesFilleting fish combined with beheading, eviscerating A22C25/14; hand tools A22C25/006 A22C25/163Removing the fins A22C25/166Removing loose pin bones, e.g. from fish fillets A22C25/17Skinning fish A22C25/18Cutting fish into portions A22C25/185Hand tools for cutting fish A22C25/20ShreddingCutting into cubesFlaking A22C25/22Fish-rolling apparatus A22C29/00Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines A22C29/005Grading or classifying shellfish or bivalves A22C29/02Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish A22C29/021Cleaning operations on shellfish, e.g. evisceration, brushing A22C29/022Deveining shellfish A22C29/023Conveying, feeding or aligning shellfish A22C29/024Opening, shelling or peeling shellfish A22C29/025Mechanically opening and shelling crabs, lobsters or other hard-shelled crustaceans A22C29/026Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans A22C29/027Hand tools for shelling shellfish A22C29/028Beheading shellfish A22C29/04Processing bivalves, e.g. oysters oyster knives with openers A47G21/06 A22C29/043Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material A22C29/046Opening or shucking bivalves