| 摘要 |
<p>Venting of a poultry carcass is carried out using a rotary cutter (22) with a point sharpened tip end (28) and point sharpened teeth cutting edges (30) adjacent the cutting tip end while operating the cutter such that the tip end has a line speed in the range of about 36-52 meters/minute, in consequence of which less useable meat is lost in the vent severing operation reflecting a significant saving and product recovery to the slaughterer. During the severing operation, a shroud (32) can be positioned around the rotary cutter (22) to confine contaminants such as fecal matter contained in and on the carcass from being spread on the carcass in the area around the vent. To assure proper registry of the anus of the carcass with the rotary cutter (22) during venting, holder arms (68, 73) are used to lift and position the carcass in optimized held position thereof relative to the cutter axis.</p> |
