This invention relates to the art of butchering, and more particularly to an apparatus for automatically removing the bones from whole poultry especially chicken legs. There are numerous prior devices for removing bones from drumsticks, and some for deboning thighs. However, we are unaware of any prior device or method which debones whole legs, without separating the drumstick from the thigh. Recently developed deboning machines have focused particularly on the breast, and the market has demonstrated high consumer acceptance of deboned breasts. The value of a breast can be significantly enhanced by removing the bones prior to sale. It now appears that a similar market exists, or would exist, for deboned whole chicken legs. The present invention addresses the problem of removing bones from whole legs, which present problems different from, and in some respects more difficult than, breasts. In view of the foregoing, it is an object of this invention to remove entirely the bones from a whole chicken leg, without severing the drumstick from the thigh, and without any substantial removal of flesh. A related object is to produce a boned leg product which is attractive and cleanly cut, and free of tendons and ligaments.
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This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Registered in England and Wales. Number Nov 21, The findings of a recent study conducted by researchers from Australia's Murdoch University has challenged the long held belief of the beef industry that flighty cattle are at a higher risk of producing dark, firm and dry meat. Working in conjunction with the Department of Agriculture and Food and Kylagh Cattle Company, Dr Peter McGilchrist, a post-doctorate researcher, and Stephanie Coombes, an honors student from Murdoch's School of Veterinary and Biomedical Sciences, found that calm cattle were not exempt from the issue of dark cutting syndrome. Dark cutting is a complex problem caused by low muscle energy at the time of slaughter.
In culinary terms, white meat is meat which is pale in color before and after cooking. A common example of white meat is the lighter-colored meat of poultry light meat , coming from the breast , as contrasted with dark meat from the legs. Poultry white "light" meat is made up of fast-twitch muscle fibres , while red "dark" meat is made up of muscles with fibres that are slow-twitch. In nutritional studies however, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat. Within poultry, there are two types of meats—white and dark.