Abstract 1. A METHOD FOR PROCESSING TRIM MEAT PIECES HAVING LEAN MEAT PORTIONS AND FAT PORTIONS, SAID METHOD COMPRISING THE STEPS OF: SEPARATING SAID TRIM INTO A PLURALITY OF SUBSTANTIALLY REGULAR SIZE CHUNKS IN A MANNER SUCH THAT SAID TRIM MEAT TENDS TO SEPARATED INTO CHUNKS OF HIGHER LEAN MEAT CONTENT AND CHUNKS OF HIGHER FAT CONTENT; PASSING SAID MEAT CHUNKS SERIATIMTHROUGH A PHOTOMETRIC SENSING ZONE AND THEREIN PHOTOMETRICALLY DETECTING AN OPTICAL PROPERTY OF SAID MEAT CHUNKS RELATED TO THE CONTENT OF LEAN MEAT THEREIN; AND THEREAFTER SORTING SAID MEAT CHUNKS IN ACCORDANCE WITH THE VALUE OF THE OPTICAL PROPERTY OF SAID MEAT CHUNKS THUS DETECTED TO THEREBY SEPARATE SAID CHUNKS OF HIGH LEAN MEAT CONTENT FROM SAID CHUNKS OF HIGH FAT CONTENT.
A METHOD FOR PROCESSING TRIM MEAT PIECES HAVING LEAN MEAT PORTIONS AND FAT PORTIONS, SAID METHOD COMPRISING THE STEPS OF: SEPARATING SAID TRIM INTO A PLURALITY OF SUBSTANTIALLY REGULAR SIZE CHUNKS IN A MANNER SUCH THAT SAID TRIM MEAT TENDS TO SEPARATED INTO CHUNKS OF HIGHER LEAN MEAT CONTENT AND CHUNKS OF HIGHER FAT CONTENT; PASSING SAID MEAT CHUNKS SERIATIMTHROUGH A PHOTOMETRIC SENSING ZONE AND THEREIN PHOTOMETRICALLY DETECTING AN OPTICAL PROPERTY OF SAID MEAT CHUNKS RELATED TO THE CONTENT OF LEAN MEAT THEREIN; AND THEREAFTER SORTING SAID MEAT CHUNKS IN ACCORDANCE WITH THE VALUE OF THE OPTICAL PROPERTY OF SAID MEAT CHUNKS THUS DETECTED TO THEREBY SEPARATE SAID CHUNKS OF HIGH LEAN MEAT CONTENT FROM SAID CHUNKS OF HIGH FAT CONTENT.
Claim 2
Independent Claim
121 words
A METHOD FOR PROCESSING TRIM MEAT PIECES HAVING LEAN MEAT PORTIONS AND FAT PORTIONS, SAID METHOD COMPRISING THE STEPS OF: SEPARATING SAID TRIM INTO A PLURALITY OF SUBSTANTIALLY REGULAR SIZE CHUNKS IN A MANNER SUCH THAT SAID TRIM MEAT TENDS TO SEPARATED INTO CHUNKS OF HIGHER LEAN MEAT CONTENT AND CHUNKS OF HIGHER FAT CONTENT; PASSING SAID MEAT CHUNKS SERIATIMTHROUGH A PHOTOMETRIC SENSING ZONE AND THEREIN PHOTOMETRICALLY DETECTING AN OPTICAL PROPERTY OF SAID MEAT CHUNKS RELATED TO THE CONTENT OF LEAN MEAT THEREIN; AND THEREAFTER SORTING SAID MEAT CHUNKS IN ACCORDANCE WITH THE VALUE OF THE OPTICAL PROPERTY OF SAID MEAT CHUNKS THUS DETECTED TO THEREBY SEPARATE SAID CHUNKS OF HIGH LEAN MEAT CONTENT FROM SAID CHUNKS OF HIGH FAT CONTENT.