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MEAT FISH FILLETS ENTREES
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| Brand | Owner (click to sort) |
|---|---|
| 06 GOLEO VI | Federation Internationale de Football Association (FIFA) |
| 06 GOLEO VI | Federation Internationale de Football Association (FIFA) |
| ROYAL COSUN | Cooperatie Cosun U.A. |
Technical Examples
- A fish bait system includes a fish compartment and a filter compartment for maintaining bait fish in a healthy condition for prolonged periods prior to use. The fish bait system allows water to be pumped from the fish compartment through a filter having a standard non-woven reusable media whereby the filtered water is returned through an air infuser to the fish compartment. The infuser is mounted on the wall separating the fish and filter compartments and saturates the filtered water with oxygen to insure the fish are provided with an adequate oxygen supply. The removable filter media can be easily extracted from the filter housing, rinsed or replaced and returned to the filter in a quick and efficient manner.
- A fish stunning apparatus comprising a fish stunning device (100) including a striker (400); said striker (400) including a cylinder and a piston (443), said piston (443) movable between a retracted position and an extended position; a fish guide (200) having an entrance (230) and an exit (240); said fish guide (200) guiding a fish below said striker (400) so that said piston (443) contacts said fish when said piston (443) is in the extended position; trigger (300) to cause said piston (443) to be moved from the retracted position to the extended position when said fish is passed through said fish guide (200); wherein said fish is moved unidirectionally from said entrance (230) through said guide (200) to the exit (240). A fish guide (200) comprising an entrance (230), an exit (240) and a pivotally movable floor (220) and a table for distributing fish for stunning are also disclosed.
- A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.
- A method for selecting a freshwater fish able to tolerate conditions of varying salinity is disclosed. Fish are first selected by pre-screening for salt-tolerance. The selected fish are bred using techniques essentially described herein. The offspring of the selected fish may then be subjected to additional factors to increase salt-tolerance. Thereafter, the offspring are reared in normal freshwater conditions resulting in a freshwater fish suitable for brief exposures to saltwater conditions.
- A method and apparatus are provided for separating thigh meat and oyster meat from the thighbone automatically without detecting the boundary of the white cap at an end of the thigh bone and the meat including thigh meat and oyster meat and inserting a cutter into the detected boundary part in the final operation of deboning a thigh-with-bone of an edible beast and bird. The apparatus of the invention for separating thigh meat and oyster meat is composed of a clamper 15, a Y-shaped guide-with-a-groove 20, and a Y-shaped guide-with-a-cutter 16 downstream of the guide 20 provided on the transfer line of the clamper, both guides being provided such that the open end side of Y-shape of each guide is directed toward upstream of transfer of the clamper.
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