Fecha de publicación: 25/07/1962 Fuente: WIPO "meat" 901,845. Removing meat from bones. INTERNATIONAL MEAT PROCESSORS Inc. Aug. 4, 1960 [Aug. 10, 1959], No. 27044/60. Class 28 (2). Meat bearing animal bone, wherein the meat protein is uncoagulated, is fragmented and worked to loosen the meat after which the mass is fluidized and centrifuged to produce separable strata. As shown, Fig. 1, the carcass portions, e.g. chicken neck, lamb, whale, fish, are fed to a pre-breaker 9 from which the mass passes to a disintegrator 11 and thence through a screw conveyer 14 which completes the separation to a mixing vat 16. A measured amount of water is also fed to vat 16, and when the slurry so formed is completely mixed, valve 20 is opened and the slurry passes to pump 24 which discharges it to a centrifuge 27. The bone is deposited on the inner wall of the bowl 28 of centrifuge 27 and is guided by ribs or the like 34 on the wall of bowl 28 and by impeller blade 29, Fig. 2, while the meat and water overflows through a port 32. A series of ports 30, 32 may be spaced circumferentially round bowl 28. Excess water may be removed by further centrifuging and the meat produced used in sausages, soups, broths, meat loaves and the like. In a modification, a worm conveyer is included between pre-breaker 9 and conveyer 13, disintegrator 11 being placed after conveyer 13 and in a further modification of this arrangement conveyer 13 is inclined. The water may be added to the meat/bone mixture at any time before centrifuging. Examples are given using chicken necks, front quarter beef, sheep fronts and lamb chucks.