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PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J 1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C 18/00; preparation of proteins C07K 1/00)
Relationship between large subject matter areas

Preserving foodstuffs A23B

Fish, meat or poultry preparations A23L

Disintegrating, e.g. chopping meat B02C 18/00

References relevant to classification in this subclass
This subclass/group does not cover:
Obtaining protein compositions for foodstuffs
Preparation of proteins
Apparatus for mixing meat, sausage-meat, or meat products (mixing in general B01F)
Definition statement
This subclass/group covers:

Meat mixers meant for obtaining a meat mixture for its further processing

EP2189068

Relationship between large subject matter areas

Mixing in general B01F

Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products [N: (meat patty moulding devices for domestic use A47J 43/20; ham boilers A47J 27/20)]
Definition statement
This subclass/group covers:

Apparatuses for pressing and moulding meat.

Relationship between large subject matter areas

Presses B30B

Shaping or working of foodstuffs A23P

References relevant to classification in this group
This subclass/group does not cover:
Ham boilers
Meat patty moulding devices for domestic use
Informative references
Attention is drawn to the following places, which may be of interest for search:
Packaging mea
Stackable polygonal containers
Special rules of classification within this group

- apparatuses for making multi-layered meat products A22C 7/0007

- for making meat balls A22C 7/0015

- pressing means A22C 7/0023: including containers in which meat is pressed, containers for shaping and boiling ham, stackable containers as well as demoulding means

- apparatuses with worms or other rotary mounted members A22C 7/0092

WO2010110655

FR2933573

Apparatus for tenderising meat, e.g. ham [N: (tenderising chemically A23L 1/31, A23L 1/318)]
Definition statement
This subclass/group covers:

For treating, tenderising or flavouring meat.

References relevant to classification in this group
This subclass/group does not cover:
Processing meat by injection
Tenderising chemically
Tenderised or flavoured meat pieces e.g. by injecting
Special rules of classification within this group

- by injection A22C 9/001

WO2010069772

- by electric treatment A22C 9/002

- by massaging, e.g. with rotating drums or tumblers A22C 9/004

US2008051020

- by beating A22C 9/007

US2006019589

- by piercing A22C 9/008

Sausage making [N: (chemical aspects A23L 1/31); Apparatus for handling or conveying sausage products during manufacture]
Definition statement
This subclass/group covers:

All machinery and processes related to sausage manufacturing

References relevant to classification in this group
This subclass/group does not cover:
Conveying hanging sausages
Chemical aspects of sausage making
Special rules of classification within this group

- Conveying sausages in a horizontal position

US2007080047

- Manufacturing sausages with a predetermined shape

US6187362

[N: Machines for making skinless sausages, e.g. Frankfurters, Wieners]
Definition statement
This subclass/group covers:

Machines for making skinless sausages

Special rules of classification within this group

- removing casings from sausages during manufacture A22C 11/003

- netting sausages and meat A22C 11/005

[N: Separating linked sausages]
Definition statement
This subclass/group covers:

Dividing a continuous strand of sausages into portions

US2003032385

Sausage filling or stuffing machines [N: (enclosing material in preformed tubular webs B65B 9/10)]
Definition statement
This subclass/group covers:

Sausage filling or stuffing machines, parts thereof.

Special rules of classification within this group

- Stuffing horn assemblies, including devices with multiple interchangeable stuffing horns (e.g. magazine arrangements) A22C 11/0209

EP1726211

- Supplying casings to the stuffing device A22C 11/0227

- Controlling devices for the stuffing process: sizing and braking means as well as means for detecting casing depletion

EP2215911

- Making sausages with at least one flat end A22C 11/0281

- Stuffing devices with coating or lubricating means A22C 11/029

- With a mechanical or hydraulic piston for pushing the stuffing material A22C 11/04 and A22C 11/06

- the stuffing material being pushed by a rotary pressing member A22C 11/08

US2007212994

Apparatus for twisting [N: or linking] sausages [N: (subdividing filled flexible tubes to form packages, involving displacement of contents B65B 9/12, by applying pressure and heat successively B65B 51/26)]
Definition statement
This subclass/group covers:

Subdividing a continuous tubular sausage casing into a strand of linked individual sausages.

References relevant to classification in this group
This subclass/group does not cover:
Subdividing filled tubes by sealing or securing
Special rules of classification within this group

- Apparatuses with two rotary members comprising dividing elements which cooperate with each other

EP1095569

- Apparatuses dividing the sausage string by means of shear or blade elements, also with displacing movement that creates a narrow point free of meat in the links

WO2007000301

Apparatus for tying sausage skins; [N: Clipping sausage skins (applying clips or binding material to package folds or closures, e.g. to twisted bag necks B65B 51/04, B65B 51/08)]
Definition statement
This subclass/group covers:

Apparatuses for tying or clipping the links between individual sausages in a continuous sausage strand

References relevant to classification in this group
This subclass/group does not cover:
Stapling machines
Applying clips to close bag necks
Metal clips and staples
Special rules of classification within this group

- by means of tying, forming knots

US4188053

- by means of clipping, also including means for the removal of the clips

EP1095570

- creating a suspension loop

Sausage casings [N: (made of animal intestines A22C 17/14)]
Definition statement
This subclass/group covers:

Sausage casings and their manufacturing:

- apparatus for making sausage casings

- chemical composition of sausage casings

- Chemical treatment of natural gut

- Shirring of sausage casings

US2004253398

References relevant to classification in this group
This subclass/group does not cover:
Made of animal intestines
Protein compositions for foodstuffs
Devices for treating the surfaces of sheets, webs, etc. in connection with printing
Packaging foodstuff
Informative references
Attention is drawn to the following places, which may be of interest for search:
Layered products
Apparatus for hanging-up meat or sausages [N: (filling and conveying sausage products during manufacture A22C 11/00; transport through slaughterhouses A22B 7/001; poultry shackles A22C 21/0007; conveying poultry A22C 21/0053)]
Definition statement
This subclass/group covers:

Means for hanging-up meat or sausages for transportation or for storage

References relevant to classification in this group
This subclass/group does not cover:
Spreaders for cattle
Transport within slaughterhouses
Hooks and gambrels for slaughterhouses
Horizontal conveying of sausages
Poultry shackles
Conveying poultry
Informative references
Attention is drawn to the following places, which may be of interest for search:
Devices for transferring articles between conveyors
Special rules of classification within this group

- Adapted for hanging or conveying several sausages or strips of meat (e.g. for suspending sausages from a stick) A22C 15/001

US2003096568

- Hooks for meat or hams (e.g. with hooks or cords penetrating the piece of meat, bacon hangers) A22C 15/003

US5938522

- Racks for storing or smoking suspended meat A22C 15/007

DE102007048481

- Cages for suspending hams, meat or sausages A22C 15/008

FR2828067

Other devices for processing meat or bones
References relevant to classification in this group
This subclass/group does not cover:
Marking animals
Skinning instruments for animal carcasses
Cleaning the stomach of slaughtered animals
Holding fish while processing
Holding meat for carving
Packaging specially shaped pieces of meat
Packaging slices of meat, poultry or fish
Labelling
Treating offal
Splitting intestines
Informative references
Attention is drawn to the following places, which may be of interest for search:
Collecting or arranging articles in groups
Special rules of classification within this group

- Cutting or shaping meat A22C 17/0006

- Deboning meat A22C 17/004

- Processing meat by injection A22C 17/0053

- Putting meat on skewers A22C 17/006

- Using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of a potion of meat A22C 17/0073

US5324228

- Handling, transporting or packaging, pieces of meat A22C 17/0093

- Holding meat or bones during cutting A22C 17/02

- Bone cleaning devices, separating meat from bone A22C 17/04

GB874786

- Bone shears, bone crushers, bone milling machines A22C 17/06

WO9834491

- Cleaning, washing meat or sausages A22C 17/08

- Marking meat or sausages A22C 17/10

- Apparatus for cutting off rind, removing fat from meat cuts A22C 17/12

US2003008607

- Working-up of animal intestines, apparatus for cutting intestines or pulling intestines to pieces. Sausage casings made of animal intestines A22C 17/14

- Cleaning intestines, removing fat or slime from intestines A22C 17/16

Plants, factories, or the like for processing meat (for processing poultry only A22C 21/00; for processing fish only A22C 25/00)
Definition statement
This subclass/group covers:

Complete integral processes for processing meat and plants for their implementation

US7077057

References relevant to classification in this group
This subclass/group does not cover:
Processing poultry
Processing fish
Processing poultry
Definition statement
This subclass/group covers:

All types of machinery and operations performed specifically on poultry:

References relevant to classification in this group
This subclass/group does not cover:
Killing poultry
Eviscerating carcasses
Deboning carcasses in general
Slaughterhouse gambrels and hooks
Special rules of classification within this group

Class A22C 21/0015 is redundant with class A22B 3/086. Both classes are envisaged to merge together.

- poultry shackles for holding and suspending poultry while it is conveyed along the process line of a slaughterhouse A22C 21/0007

US2003124965

- Killing poultry entering the processing machine: slaughtering devices integrated in the processing line, which are part of a continuous process A22C 21/0015

- Cutting and dividing operations on poultry A22C 21/0023, filleting, extracting, cutting or shaping poultry fillets A22C 21/003

WO2007067052

- Trussing poultry A22C 21/0038, making poultry keep its shape for being further processed (e.g. for being cooked evenly)

US5816905

- Support devices for poultry A22C 21/0046

US4716624

- Transferring or conveying devices for poultry A22C 21/0053 - Cleaning or disinfecting poultry A22C 21/0061 - Deboning poultry A22C 21/0069 - Skinning poultry A22C 21/0092 - Plucking mechanisms for poultry A22C 21/02, defeathering poultry

US2004147211

- Scalding, singeing, waxing, or dewaxing poultry A22C 21/04

EP1460902

- Eviscerating poultry A22C 21/06: Hand tools, removing tendons

WO0152659

Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Trussing
tying and/or restraining a poultry carcass with twine, cord or other elements so that it can be further processed (e.g. in order to facilitate packaging or enable even cooking)
Plucking
pulling the feathers from a bird's carcass
Processing fish; [N: Curing of fish; Stunning of fish by electric current; Investigating fish by optical means (slaughtering fish A22B 3/083)]
Definition statement
This subclass/group covers:

All types of machinery and operation performed specifically on fish, also processing cephalopods (octopus, squid, cuttlefish...):

References relevant to classification in this group
This subclass/group does not cover:
Slaughtering fish
Cutting or shaping meat
Fish powder, agglomerates or flakes
Investigating fish
Informative references
Attention is drawn to the following places, which may be of interest for search:
Orientating articles during conveying
Special rules of classification within this group

Classes A22C25/00B and A22C 25/14 may result redundant. It is envisaged to merge them both.

- Beheading, cleaning and eviscerating fish combined with removing fishbones, skinning and filleting A22C25/00B. Hand tools therefor

A22C25/00B2

DE10341941

- Washing or descaling fish A22C 25/02. Hand tools therefor A22C 25/025

DE10045971

- Sorting fish A22C 25/04. Grading fish, separating fish from ice.

EP1458500

- Work tables, fish holding devices A22C 25/06, supports for working on fish

US2011048288

- Conveying fish. Holding and guiding fish while being conveyed A22C 25/08. Adapting conveyors to the size of fish.

GB2449203

- Threading fish on strings A22C 25/10

- Arranging fish according to the position of head and tail A22C 25/12

- Beheading, eviscerating, or cleaning fish A22C 25/14. Not in combination with skinning, deboning or filleting. Also including evisceration by means of suction and extracting roe from fish

- Removing fish bones, filleting fish A22C 25/16, removing fins A22C 25/163, removing pinbones from fish fillets.

WO0203807

- Skinning fish A22C 25/17

- Cutting fish into portions A22C 25/18. Hand tools therefor A22C 25/185

US2006155509

- Shredding, cutting fish into cubes, flaking A22C 25/20, obtaining fish pulp.

- Fish rolling apparatus A22C 25/22

DE102009019558

Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:
Roe
the mass of eggs contained in the ovaries of a female fish or shellfish, especially when ripe and used as food
Processing shellfish [N: or bivalves], e.g. oysters, lobsters; [N: Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines]
Definition statement
This subclass/group covers:

Processing shellfish, bivalves, hard-shelled molluscs and crustaceans

References relevant to classification in this group
This subclass/group does not cover:
Processing cephalopods
Shellfish preparations
Oyster knives with openers
Special rules of classification within this group

- Processing crustaceans A22C 29/02, grading, beheading, conveying, deveining shrimps and prawns, shelling and peeling crustaceans. Hand tools therefor A22C29/02B.

GB2197179

- Processing molluscs A22C 29/02, grading, cleaning, shucking, and/or opening hard-shelled molluscs, whether bivalve or not.

WO9400022

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Last Modified: 10/11/2013