Other

Karl-Heinz Diesing

Wolfgang Wagner

Peter Groth

A method for mechanically detaching the meat from the bodies of slaughtered poultry in the form of fillets is performed with a starting product in the shape of a so called 'front-half', i.e. a body portion obtained by a cross-section made obliquely through the poultry body. From this body portion the pelvis has been severed together with the legs, and by a further step the wings have been severed. The treatment in individual processing steps, the performance of which is limited to very narrowly restricted working areas by means of tools which can thus be adapted without compromise to the anatomically conditioned circumstances. Moreover, the sequence of the processing steps is selected such that the increasing destabilization of the poultry body is controlled with each processing step so that the respective subsequent working steps are influenced in a minimum manner possible. The result is a high yield in fillet meat of excellent quality.

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Munich, Georgia

Karl-Heinz Diesing