| 摘要 |
A ham or a structurally similar cut of meat is conditioned for a coaxial rotary meat-stripping operation by removal of the kneecap and pinbone. The pinbone is removed by a tool surrounding the pinbone, and moved axially to a sufficient depth to isolate it from the adjacent leg bone, and preferably to a sufficient degree to sever it from its connection thereto at the upper extremity of the pinbone. The kneecap is removed by a nipping operation from the side.
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