U.S. PATENT AND TRADEMARK OFFICE
Information Products Division |
U.S. Patent Classification System - Classification Definitions
as of June 30, 2000
Patents classified in a subclass may be accessed by either clicking on
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(definitions have been obtained from the
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Electronic Products Branch)
Class 452
BUTCHERING
Class Definition:
This class is limited to processes and apparatus for killing
or dressing animals or fish for food or pelts and includes
processes and apparatus for working with meat and not
otherwise provided for, such as making and processing
sausages, shirring sausage casings, cleaning intestines and
tenderizing meat.
(1) Note. The illustrations provided herein are strictly
exemplary of a type of subject matter which may be found in
the subclasses and should not be construed as further
limiting the written definitions.
REFERENCES TO OTHER CLASSES
SEE OR SEARCH CLASS:
30, Cutlery, appropriate subclasses for hand manipulated
cutting tools adapted for use in butchering but capable of,
and disclosed for a more general use.
53, Package Making, appropriate subclasses for the packaging
of meat or fish and subclass 517 in particular for the
packaging of meat or fish involving reshaping the product by
cutting.
83, Cutting, appropriate subclasses, for a slicing or cutting
means of general utility which may include meat cutting. If
the cutting device "recognizes" the article being cut as a
meat product it is classified here (Class 452). If, on the
other hand, there is no special adaptation of the machine for
handling a particular piece of meat (i.e., it could be used
to slice any object) it is classified in Class 83. Thus, for
example, a mere meat slicing machine such as is commonly used
to slice lunch meat would be classified in Class 83. However,
cutting devices such as splitters which are designed to move
along the backbone of a carcass, or cutting devices designed
to cut through bone, are classified in Class 452.
99, Foods and Beverages: Apparatus, subclasses 324+ for
apparatus for cooking meat products, subclass 342 for probes
for internally testing meat for bruises, subclasses 419+ for
skewers for meat products, and subclasses 485+ for apparatus
for chemically treating meat products with an additive,
particularly, subclass 494 for larding pins.
241, Solid Material Comminution or Disintegration,
appropriate subclasses for meat comminutors.
249, Static Molds, appropriate subclasses for static
apparatus for molding ground meat products.
425, Plastic Article or Earthenware Shaping or Treating:
Apparatus, appropriate subclasses for dynamic apparatus for
molding ground meat products (e.g., briquetters).
426, Food or Edible Material: Processes, Compositions, and
Products, appropriate subclasses for processes of chemically
treating meat, mixing diverse meat products, heat treating
meat, and molding comminuted meat, or meat products, per se.
GLOSSARY:
CARCASS
Includes the dead body of either a land or marine animal.
DRESSING
Includes the preparation of animals (land or marine) for
eatable consumption.
SUBCLASSES
Subclass:
1
CRUSTACEAN (E.G., SHRIMP, CRAB, LOBSTER, CRAYFISH):
This subclass is indented under the class definition. Process
or apparatus for dressing marine animals which have an
exoskeleton.
Subclass:
2
Shrimp processing:
This subclass is indented under subclass 1. Subject matter
particularly adapted for the dressing of small slender bodied
marine decapod crustaceans of the suborder Natantia.
Subclass:
3
Deveining:
This subclass is indented under subclass 2. Subject matter
for removing the viscera known as the sand vein which is
located under the shell and along the dorsal portion of a
shrimp.
Subclass:
4
Beheader:
This subclass is indented under subclass 2. Subject matter
for severing the head from the body of a shrimp.
Subclass:
5
Peeler:
This subclass is indented under subclass 2. Subject matter
for removing the exoskeleton (i.e., outer shell) of shrimp.
Subclass:
6
Hand tool:
This subclass is indented under subclass 1. Apparatus which
are hand held and hand manipulated.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 2+ for shrimp processing hand tools.
SEE OR SEARCH CLASS:
30, Cutlery, subclass 120.1 for hand manipulated shell
openers (e.g., nut shell openers).
Subclass:
7
Vibratory meat removal:
This subclass is indented under subclass 1. Subject matter
relating to the separation of meat from shell by subjecting
the crustacean to a rapid reciprocating movement.
Subclass:
8
Meat removal by pressure differential:
This subclass is indented under subclass 1. Subject matter
relating to the separation of meat from shell by creating a
difference between fluid force acting on the shell and fluid
forces acting on the meat.
SEE OR SEARCH THIS CLASS, SUBCLASS:
15 for devices which use a pressure differential to force
open the shell of a mollusk.
116 for devices which use a pressure differential to
eviscerate.
Subclass:
9
Squeezing meat out:
This subclass is indented under subclass 1. Subject matter
relating to the separation of meat from shell by applying an
external force to the shell to forcibly expel the meat
therefrom.
Subclass:
10
Meat removal by centrifugal force:
This subclass is indented under subclass 1. Subject matter
relating to the separation of meat from shell by constraining
the crustacean to move curvilinearly and using the apparent
force on the crustacean that is directed away from the center
of curvature or axis of rotation to separate the meat from
the shell.
Subclass:
11
Claw lock:
This subclass is indented under subclass 1. Apparatus which
are used to disable the pincers of crustaceans.
Subclass:
12
MOLLUSK (E.G., OYSTER, CLAM, SQUID, MUSSEL, OCTOPUS, SNAIL,
SLUG, SCALLOP):
This subclass is indented under the class definition. Method
or apparatus for dressing marine animals of the phylum
Mollusca which are invertebrates characterized by a soft
unsegmented body enclosed in most instances partly or wholly
in a calcareous shell of one or more pieces and having gills,
a foot, and a mantle.
Subclass:
13
Bivalve opener:
This subclass is indented under subclass 12. Subject matter
for forcing apart or causing to part the thick shell portions
of a clam, oyster, scallop, or other hard-shelled mollusk.
SEE OR SEARCH CLASS:
29, Metal Working, especially subclass 268 for disassembly
of parts by a spreading tool.
81, Tools, particularly subclasses 300+ for tool jaw(s)
positioned by relatively movable plural handles (e.g.,
pliers) and subclass 487 for other tools having a work
clamping jaw.
Subclass:
14
With heat treatment:
This subclass is indented under subclass 13. Subject matter
in which the bivalve is subjected to an elevated temperature
to aid in the opening of the shell.
Subclass:
15
By pressure differential:
This subclass is indented under subclass 13. Subject matter
in which the bivalve is subjected to a difference in fluid
pressure between the exterior and the interior of the shell
to aid in the opening of the shell.
SEE OR SEARCH THIS CLASS, SUBCLASS:
8 for devices which use a pressure differential to separate
the meat from the shell of a crustacean.
116 for devices which use a pressure differential to
eviscerate.
Subclass:
16
Support and wedge:
This subclass is indented under subclass 13. Apparatus
including a surface which underlies, sustains, or holds the
bivalve and a cutting or tapered tool which forces the shell
halves apart.
Subclass:
17
Hand tool:
This subclass is indented under subclass 13. Apparatus matter
including an implement supported and manipulated by the hand
of an operator for forcing or otherwise parting the shells of
a bivalve.
SEE OR SEARCH CLASS:
30, Cutlery, subclass 120.1 for hand manipulated shell
openers (e.g., nut shell openers).
Subclass:
18
Eviscerating:
This subclass is indented under subclass 12. Subject matter
wherein the internal organs (i.e., viscera) of the body are
separated from the remainder of the mollusk.
(1) Note. This and indented subclasses are the loci for
scallop eviscerators.
Subclass:
19
Pinching rollers:
This subclass is indented under subclass 18. Subject matter
in which viscera is separated from the remainder of the
mollusk by oppositely rotating elements which grip the
viscera to remove it.
Subclass:
20
By fluid pressure:
This subclass is indented under subclass 18. Subject matter
wherein the viscera is extracted from the mollusk by applying
a vacuum, or an air or liquid stream against either the
viscera or the edible material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
8 for pressure differential type separation of the meat from
the shell in a crustacean.
15 for a pressure differential type bivalve opener.
Subclass:
21
SHIRRING OF CASING:
This subclass is indented under the class definition. Method
or apparatus in which a flexible tubular container of either
natural or artificial material, used to encase ground
foodstuffs, is gathered into pleats about a core or mandrel.
SEE OR SEARCH CLASS:
53, Package Making, appropriate subclasses for the packaging
of shirred casing.
138, Pipes and Tubular Conduits, subclass 118.1 for
non-edible sausage casings, per se, including shirred
casings, with more than nominal wall structure.
156, Adhesive Bonding and Miscellaneous Chemical Manufacture,
appropriate subclasses for inedible casing making by bonding
plural layers, and particularly subclass 203 for joining of
a one piece blank along a seam to form a tube.
206, Special Receptacle or Package, cross-reference art
collection 802 for a collection of shirred sausage casing
articles.
264, Plastic and Nonmetallic Article Shaping or Treating:
Processes, for methods of molding an inedible casing.
383, Flexible Bags, subclass 120 for pleated bags.
425, Plastic Article or Earthenware Shaping or Treating:
Apparatus, subclass 131.1 for extrusion shaping apparatus
for sausage casings.
426, Food or Edible Material: Processes, Compositions, and
Products, subclasses 132+, particularly, subclass 135 for the
combination of a sausage with an inedible casing, and
subclasses 138+ for edible sausage casings, per se. Class 426
provides for sausage casings, and their method of manufacture
when combined with an edible perfecting feature (e.g., smoke
flavoring the casing)
428, Stock Material or Miscellaneous Articles, subclass 34.8
for non-edible sausage casings with nominal wall structure.
493, Manufacturing Container or Tube From Paper; or Other
Manufacturing From a Sheet or Web, subclasses 186+ for a
method or apparatus for end-dressing sausage casings.
Subclass:
22
Combined with sausage stuffing:
This subclass is indented under subclass 21. Subject matter
which additionally includes the filling of the food casing
with a comminuted meat product.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 30+ for sausage making methods and apparatus,
per se, which may include an already shirred casing.
SEE OR SEARCH CLASS:
53, Package Making, subclass 576 for forming a package on a
hollow mandrel and subsequently stuffing that package.
Subclass:
23
Multiple shirring devices operating simultaneously:
This subclass is indented under subclass 21. Subject matter
which includes the shirring of plural food casings at the
same time.
(1) Note. Most of the devices in this subclass include a
timing mechanism which coordinates operation of the multiple
shirring devices.
Subclass:
24
Shirring head:
This subclass is indented under subclass 21. Subject matter
in which particular significance is attributed to that
portion of the apparatus which directly contacts the casing
to form the pleats or causes the casing to be pleated in a
specific manner.
SEE OR SEARCH CLASS:
112, Sewing, subclass 132 for the ruffling or pleating of
fabric.
Subclass:
25
Moves about axis parallel to shirring mandrel:
This subclass is indented under subclass 24. Subject matter
wherein the flexible casing moves and is pleated along an
elongated rod or tube and the device which performs the
pleating operation has at least one nonlinear component of
motion which is in a plane perpendicular to the axis of the
mandrel.
Subclass:
26
Combined with twisting of casing:
This subclass is indented under subclass 24. Subject matter
including a means which causes the casing to rotate about the
axis of the mandrel during or subsequent to the shirring
operation so that the shirrs form a helical pattern along the
casing.
Subclass:
27
Fluid lubrication of casing:
This subclass is indented under subclass 21. Subject matter
which includes applying a liquid or gas to the casing to
reduce frictional forces which would otherwise inhibit the
shirring operation.
(1) Note. Included in this and indented subclasses is the
application of a liquid lubricant to the casing or the
introduction of pressurized air inside the casing to reduce
friction between the mandrel and the casing.
(2) Note. Fluid treating of a casing other than for the sole
purpose of lubrication is beyond the scope of this subclass.
SEE OR SEARCH CLASS:
426, Food or Edible Material: Processes, Compositions, and
Products, for processes of applying coating materials to an
edible casing perfecting the flavoring thereof (e.g., smoke
flavoring)
427, Coating Processes, subclasses 230+ for processes of
applying a coating to nonedible sausage casings for purposes
other than mere lubrication.
Subclass:
28
Inflation pressure control:
This subclass is indented under subclass 27. Subject matter
wherein the lubricating fluid is a gas injected between the
casing and the mandrel to expand the casing about the
mandrel, the device further including a sensing means which
regulates the amount of injected gas.
Subclass:
29
Severing into discrete lengths:
This subclass is indented under subclass 21. Subject matter
which includes, either before or after the shirring
operation, a means to divide the casing into individual
segments.
SEE OR SEARCH CLASS:
83, Cutting, subclasses 178+ for a cutting means of general
utility adapted to be used on the inside of hollow work.
Subclass:
30
SAUSAGE MAKING:
This subclass is indented under the class definition. Method
or apparatus used in the production of meat products
consisting of a comminuted meat encased in a flexible
wrapper.
SEE OR SEARCH THIS CLASS, SUBCLASS:
21 for a method or apparatus including shirring a sausage
casing.
186 for stick-like supports for linked sausages used during
smoke flavoring processes.
SEE OR SEARCH CLASS:
53, Package Making, appropriate subclasses for the packaging
of meat products such as sausages and hot dogs and subclasses
255+ for inserting and guiding material into a container.
99, Foods and Beverages: Apparatus, subclass 441 for
apparatus for molding skinless sausage. Class 99, provides
for sausage making apparatus which includes an edible
perfecting operation, e.g., cooking, canning, smoking the
casing, mixing with a diverse edible, etc.
100, Presses, appropriate subclasses for presses not
elsewhere provided for, and especially subclass 1 for binder
applying methods and apparatus not otherwise provided for.
425, Plastic Article or Earthenware Shaping or Treating:
Apparatus, subclasses 461+ for extrusion devices which
produce sausages or sausage-shaped articles.
426, Food or Edible Material: Processes, Compositions, and
Products, subclass 105 for sausages, per se. Class 426
provides for methods of sausage stuffing, linking, delinking,
encasing or casing removal when combined with an edible
perfecting operation, e.g., cooking, canning, smoking the
casing, mixing with a diverse edible, etc.
Subclass:
31
Automatic control:
This subclass is indented under subclass 30. Subject matter
including means to sense a condition or change of condition
with respect to either the sausage being produced or to the
apparatus used in the production of sausage, which and as a
result of this sensing (and without external intervention)
brings about an alteration in the operation or control of the
device.
(1) Note. The alteration may include stopping or starting of
all or part of the mechanism so as to correct, avoid damage
from, or mitigate the effects of the sensed condition.
Subclass:
32
Casing handling:
This subclass is indented under subclass 30. Subject matter
relating to the moving or orienting of sausage casing
material preparatory to or in conjunction with the stuffing
operation.
SEE OR SEARCH THIS CLASS, SUBCLASS:
22 for the shirring of a casing combined with a sausage
stuffing operation.
Subclass:
33
Insertion on nozzle:
This subclass is indented under subclass 32. Subject matter
relating to the loading or unloading of sausage casing
material onto or off of a discharge spout from which fluid
stuffing is expelled into the casing.
(1) Note. Included in this subclass are devices which load a
casing onto a holder. The holder may later be used as a
stuffing horn or may be disposed of after inserting the
casing onto the horn.
Subclass:
34
Indexing onto stuffing horn:
This subclass is indented under subclass 33. Subject matter
wherein a casing loader has plural casing holders which are
moved between plural stations, one casing being loaded onto a
holder at one station while another casing is unloaded onto
the stuffing machine at another station.
SEE OR SEARCH THIS CLASS, SUBCLASS:
23 for multiple shirring devices which operate
simultaneously
SEE OR SEARCH CLASS:
53, Package Making, subclasses 545+ for the making of a
tubular package by progressively seaming a web.
Subclass:
35
Stuffing:
This subclass is indented under subclass 30. Subject matter
relating to the filling of a flexible casing with comminuted
meat.
SEE OR SEARCH CLASS:
53, Package Making, subclasses 545+ for apparatus for
forming packages by confining the contents within a
progressively seamed cover formed from a continuous web or
webs and subclasses 567, and 575-577 for the stuffing of
large whole meat portions (i.e., hams, shoulders, etc.) into
a casing.
141, Fluent Material Handling, With Receiver or Receiver
Coacting Means, appropriate subclasses for filling receivers
with fluent material which is not a ground meat product,
particularly subclasses 313+.
222, Dispensing, appropriate subclasses for portion
dispensers of general utility.
Subclass:
36
Multiple head:
This subclass is indented under subclass 35. Subject matter
wherein plural stuffing nozzles operate concurrently.
Subclass:
37
Sausage sizing and shaping:
This subclass is indented under subclass 35. Subject matter
relating to the control or regulation of the diameter,
length, or external form of sausage.
SEE OR SEARCH THIS CLASS, SUBCLASS:
31 for sensor controlled sausage stuffers.
Subclass:
38
Sizing ring:
This subclass is indented under subclass 37. Subject matter
wherein elements located on a discharge spout from which
fluid stuffing is expelled into the casing and which are
located internally of the sausage casing control or regulate
the diameter of sausage.
Subclass:
39
Casing insert (e.g., flat ended sausage)
This subclass is indented under subclass 37. Subject matter
wherein disk-shaped members are inserted into the sausage
casing to control the size and shape of the sausage.
SEE OR SEARCH CLASS:
493, Manufacturing Container or Tube From Paper; or Other
Manufacturing From a Sheet or Web, appropriate subclasses,
for the combination of a casing and insert which does not
claim the stuffing operation.
Subclass:
40
Pump type:
This subclass is indented under subclass 35. Subject matter
wherein the stuffing is forced into the casing by a
mechanically driven device.
SEE OR SEARCH CLASS:
100, Presses, subclasses 179+ for concurrent pressing and
conveying presses of the type in which a plunger forces
material through a tube, not elsewhere provided for.
417, Pumps, subclasses 481+ for oscillating type pumps, per
se.
Subclass:
41
Rotary piston:
This subclass is indented under subclass 40. Subject matter
wherein the stuffing is forced into the casing by a device
which makes complete revolutions.
SEE OR SEARCH CLASS:
415, Rotary Kinetic Fluid Motors or Pumps, appropriate
subclasses for a unidirectional rotating member caused to
move by an external force to increase the energy in a fluid
by transfer of kinetic energy from the member to the fluid.
417, Pumps, appropriate subclasses for rotary expansible
chamber pumps including (1) a motor to drive the pump, (2)
operated by an art device, (3) claimed in combination with
another type pump or (4) provided with valving other than
in-line valving or valving operating merely to perfect the
operation of the pump.
418, Rotary Expansible Chamber Devices, appropriate
subclasses for rotary expansible chamber pumps excluded from
Class 417.
Subclass:
42
Reciprocating piston:
This subclass is indented under subclass 40. Subject matter
wherein the stuffing is forced into the casing by a piston
which reciprocates back and forth in a straight line.
SEE OR SEARCH CLASS:
92, Expansible Chamber Devices, appropriate subclasses for
pump subcombinations in which the working member has a
reciprocating motion.
100, Presses, subclasses 179+ for concurrent pressing and
conveying presses of the type in which a plunger forces
material through a tube, not elsewhere provided for.
417, Pumps, subclasses 437+ for expansible chamber pumps
which include (1) drive means, (2) valving for the pumped
fluid, or (3) a diverse pump.
Subclass:
43
Fluid motor:
This subclass is indented under subclass 42. Subject matter
wherein a gas or liquid operated motor causes reciprocation
of the piston.
SEE OR SEARCH CLASS:
100, Presses, subclass 269.01 for reciprocating platen
presses not elsewhere provided for, in which the actuation of
the platen is by fluid pressure.
417, Pumps, subclasses 375+ for fluid motor driven pumps.
Subclass:
44
Screw:
This subclass is indented under subclass 40. Subject matter
wherein a rotating helix forces material into a sausage
casing.
SEE OR SEARCH CLASS:
100, Presses, subclasses 145+ for concurrent pressing and
conveying presses of the helix compressor type not otherwise
provided for.
198, Conveyors: Power Driven, subclasses 657+ for screw
type conveyors.
Subclass:
45
Nozzle:
This subclass is indented under subclass 35. Subject matter
wherein particular significance is attributed to a discharge
spout from which a fluid stuffing is expelled into the
casing.
Subclass:
46
Linking:
This subclass is indented under subclass 30. Subject matter
relating to the segmenting of sausage into a chain.
Subclass:
47
By twisting:
This subclass is indented under subclass 46. Subject matter
wherein the sausage links are formed by rotating the casing
to form a constriction preventing the movement of sausage
stuffing through the constriction.
Subclass:
48
By applying constricting member:
This subclass is indented under subclass 46. Subject matter
wherein the sausage links are formed by the closing off of
the sausage casing at specific intervals by a tie, band, or
clip.
SEE OR SEARCH CLASS:
24, Buckles, Buttons, Clasps, etc., subclass 30.5 for bag
clips, per se.
289, Knots and Knot Tying, subclass 18.1 for knot tying
machines which may be used in a sausage linking operation.
Subclass:
49
Delinking:
This subclass is indented under subclass 30. Subject matter
relating to the separation of a chain of sausage into
individual links.
Subclass:
50
Peeling:
This subclass is indented under subclass 30. Subject matter
relating to the removal of the sausage casing from formed
sausages.
Subclass:
51
Sausage link handling:
This subclass is indented under subclass 30. Subject matter
relating to the transportation or orienting of sausage,
either individually or in linked form.
SEE OR SEARCH THIS CLASS, SUBCLASS:
186 for smoke sticks, per se.
Subclass:
52
SLAUGHTERING:
This subclass is indented under the class definition. Subject
matter relating to the killing of animals in preparation for
(1) consumption as food or (2) the use of animal hides for
clothing.
SEE OR SEARCH CLASS:
43, Fishing, Trapping, and Vermin Destroying, appropriate
subclasses for the killing of animals for purposes other than
(1) and (2) as noted above.
Subclass:
53
Conveying live animals to slaughtering apparatus:
This subclass is indented under subclass 52. Subject matter
including a means to automatically move or guide living
animals to the slaughtering location.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 177+ for conveyors peculiar to butchering which
convey animals that have been already slaughtered.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclasses 400+ for livestock
carrying vehicle, subclasses 843+ for a live animal conveyor,
gangway, or chute and subclasses 840+ for stock sorting.
Subclass:
54
Restraint or immobilizer:
This subclass is indented under subclass 52. Subject matter
including a means to hold up, prop, or steady the animal so
as to inhibit movement thereof during the slaughtering
operation.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 187+ for supports or shackles used to suspend
animals which may be still alive, and are used to restrain
the legs.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclasses 712+ for animal
restraining devices of general utility not restricted for use
in a slaughtering operation.
Subclass:
55
Knocking pen:
This subclass is indented under subclass 54. Subject matter
wherein the restraint or immobilizer comprises a structure
which closely surrounds the entire animal, preventing that
animal from movement during slaughtering.
Subclass:
56
Fall directing device:
This subclass is indented under subclass 54. Subject matter
which will control the direction or orientation of the
collapse of the animal after it loses consciousness.
Subclass:
57
Stunning:
This subclass is indented under subclass 52. Subject matter
including devices which render unconscious an animal to be
slaughtered.
SEE OR SEARCH CLASS:
42, Firearms, subclass 1.12 for explosively actuated
stunning devices. These devices ordinary include a piston
which is explosively propelled to strike the skull of cattle
to render the same unconscious.
Subclass:
58
Electric:
This subclass is indented under subclass 57. Subject matter
wherein the stunning is accomplished through the delivery of
an electric shock to the animal.
SEE OR SEARCH CLASS:
607, Surgery: Light, Thermal, and Electrical Application,
subclasses 1+ for electrical applications to the human
body.
Subclass:
59
Trough or tank:
This subclass is indented under subclass 58. Subject matter
wherein the animal to be slaughtered is at least partially
immersed in a liquid electrical conductor during the time the
electric shock is delivered.
Subclass:
60
Hand held stunner:
This subclass is indented under subclass 58. Subject matter
wherein the stunning device is adapted to be carried and
manipulated by a hand of a human operator.
Subclass:
61
Spring loaded:
This subclass is indented under subclass 57. Subject matter
wherein a mechanically driven stunner is driven by a
resilient or elastic member.
Subclass:
62
Pneumatic:
This subclass is indented under subclass 57. Subject matter
wherein a mechanically driven stunner is driven by a
compressed gas.
Subclass:
63
Throat slitting or severing:
This subclass is indented under subclass 52. Subject matter
wherein the animal is slaughtered by cutting the throat to
cause the animal to bleed to death, suffocate, or cut off
vital nerve functions.
Subclass:
64
Beheading:
This subclass is indented under subclass 63. Subject matter
wherein the animal is slaughtered by severing the head of the
animal from the rest of the body.
(1) Note. This subclass is limited to beheaders which kill
the animal as a result of the beheading. For devices which
behead the animal after it is already dead, see search notes
below.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 166+ for extremity removers including devices
which remove the head of an already slaughtered animal.
Subclass:
65
Sticking:
This subclass is indented under subclass 52. Subject matter
wherein the animal to be slaughtered is killed by inserting a
pointed device into a vital organ.
Subclass:
66
Anesthetizing or gassing:
This subclass is indented under subclass 52. Subject matter
wherein the animal is either rendered unconscious or killed
by inhalation of a gaseous material.
SEE OR SEARCH CLASS:
128, Surgery, subclass 200.24 for respiratory devices used
in surgery.
Subclass:
67
Bleeding:
This subclass is indented under subclass 52. Subject matter
wherein blood is drained from an animal.
(1) Note. Bleeding is usually carried out on a stunned
animal and is the actual cause of death.
Subclass:
68
Suction assisted:
This subclass is indented under subclass 67. Subject matter
wherein the draining of blood is hastened by the application
of below ambient air pressure.
Subclass:
69
Trocar and cannula:
This subclass is indented under subclass 67. Subject matter
wherein a surgical instrument consisting of a sharp stylet
enclosed in a tube is inserted through the containing wall of
a body cavity, thereby permitting blood to drain off through
the tube.
SEE OR SEARCH CLASS:
604, Surgery, subclasses 264+ for trocars and cannulas used
in surgery.
Subclass:
70
Tongue protector:
This subclass is indented under subclass 52. Subject matter
wherein a device is inserted into the mouth of an animal to
prevent the tongue from being bitten or swallowed during the
slaughtering operation.
Subclass:
71
EPIDERMAL OUTGROWTH REMOVER:
This subclass is indented under the class definition. Subject
matter relating to the extraction of hair from animals,
feathers from fowl, or scales from fish in the preparation of
these animals for human consumption.
SEE OR SEARCH CLASS:
8, Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles and Fibers, subclass 94.16 for
generic depilitating processes.
Subclass:
72
Wax-type:
This subclass is indented under subclass 71. Subject matter
wherein the animal is coated with a resinous material which
is allowed to harden and is thereafter peeled from the animal
the epidermal outgrowth adhering to the hardened material and
being removed along with it.
SEE OR SEARCH CLASS:
106, Compositions: Coating or Plastic, appropriate subclasses
for wax compositions, per se.
118, Coating Apparatus, appropriate subclasses for coating
apparatus, per se.
134, Cleaning and Liquid Contact With Solids, subclass 4 for
processes and apparatus for cleaning by use of a solidifiable
composition.
Subclass:
73
Singeing:
This subclass is indented under subclass 71. Subject matter
wherein the epidermal outgrowth is removed by burning.
SEE OR SEARCH CLASS:
110, Furnaces, appropriate subclasses for furnaces, per se.
Subclass:
74
Scalding:
This subclass is indented under subclass 71. Subject matter
wherein the epidermal outgrowth is loosened from the skin by
subjecting the carcass to a hot liquid or steam.
SEE OR SEARCH CLASS:
118, Coating Apparatus, appropriate subclasses for coating
apparatus, per se.
Subclass:
75
With simultaneous scraping or defeathering:
This subclass is indented under subclass 74. Subject matter
including mechanical removal of the epidermal outgrowth at
the same time that the carcass is subject to the scalding
treatment.
Subclass:
76
Spray type scalding:
This subclass is indented under subclass 75. Subject matter
wherein the hot liquid or steam is administered to the
carcass as a jet of fine liquid particles.
Subclass:
77
Spray type scalder:
This subclass is indented under subclass 74. Subject matter
wherein the hot liquid or steam is administered to the
carcass as a jet of fine liquid particles.
Subclass:
78
Tanks:
This subclass is indented under subclass 74. Subject matter
wherein the scalding is administered by immersing the carcass
in a bath of hot liquid.
SEE OR SEARCH CLASS:
126, Stoves and Furnaces, subclasses 345+ for cauldrons.
137, Fluid Handling, particularly subclasses 255+, 386+,
571+, 581, and 590+ for tanks combined with other fluid
handling structure.
220, Receptacles, for tank structure not otherwise provided
for, and see the notes thereto for the location of other tank
structure.
251, Valves and Valve Actuation, subclass 144 for a valve
mounted on a tank.
Subclass:
79
Means for raising or lowering animals into or out of scalding
tank (e.g., hoists):
This subclass is indented under subclass 78. Subject matter
including an elevator mechanism for loading or unloading
carcasses into the scalding tank.
SEE OR SEARCH THIS CLASS, SUBCLASS:
178 for elevating conveyors not specifically used with
scalding tanks.
SEE OR SEARCH CLASS:
187, Elevator, Industrial Lift Truck, or Stationary Lift for
Vehicle, appropriate subclasses for elevators of general
utility, not solely restricted by disclosure to the handling
of animal carcasses.
212, Traversing Hoists, appropriate subclasses for traversing
hoists of general utility which raise, lower and move a load
laterally.
254, Implements or Apparatus for Applying Pushing or Pulling
Force, subclasses 264+ for a subcombination hoisting
device.
Subclass:
80
Conveyed through scalding tank:
This subclass is indented under subclass 78. Subject matter
wherein the carcass is transported from one end of a tank to
the other.
Subclass:
81
By fluid material impingement:
This subclass is indented under subclass 71. Subject matter
wherein the epidermal outgrowth is removed by spraying the
animal carcass with a jet of air or liquid of sufficient
velocity to remove the outgrowth by direct impact.
(1) Note. The air or liquid may have solids entrained
therein to aid in the abrasive removal of the outgrowth.
SEE OR SEARCH THIS CLASS, SUBCLASS:
173 for devices which wash debris from animal carcasses. If
the outgrowth is attached to the skin prior to the fluid
treatment classification is proper in this subclass (81).
Subclass 173 takes the removal of debris which merely lie on
the surface.
Subclass:
82
Gripping type:
This subclass is indented under subclass 71. Subject matter
wherein the epidermal outgrowth is removed by grasping the
outgrowth and pulling it from the carcass.
SEE OR SEARCH CLASS:
69, Leather Manufactures, subclass 26 for machines for
plucking the coarse or water hairs from furs.
294, Handling: Hand and Hoistline Implements, subclass 99.2
for tweezers and tongs of general utility.
Subclass:
83
And further including rotary type remover:
This subclass is indented under subclass 82. Subject matter
which, in addition to the gripping type remover also includes
a device which moves about an axis and contacts the carcass
to remove the outgrowth by an abrading type action.
Subclass:
84
At least one surface rotates and moves cyclically towards and
away from the other gripping surface:
This subclass is indented under subclass 82. Subject matter
wherein a gripping couple is formed, at least one member of
the couple moves about an axis and moves into and out of
contact with the other member at least once during its
rotational cycle to accomplish the grasping and pulling
operation.
Subclass:
85
Pinched between roller nip:
This subclass is indented under subclass 84. Subject matter
wherein the gripping couple consists of a pair of rollers.
Subclass:
86
Power driven:
This subclass is indented under subclass 71. Subject matter
wherein the outgrowth remover is operated by mechanical,
fluid, or electric motive means.
Subclass:
87
Beater (i.e., flexible end):
This subclass is indented under subclass 86. Subject matter
wherein the outgrowth remover is flexible and resiliently
contacts the carcass to remove the outgrowth by a striking
action.
(1) Note. Subject matter in this and indented subclasses is
usually restricted to the plucking of feathers from fowl.
Subclass:
88
Rotary:
This subclass is indented under subclass 87. Subject matter
wherein the outgrowth contacting portion of the beater moves
in an orbital path about an axis.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 94+ for power driven rotary hog scrapers.
subclasses 99+ for power driven rotary fish scalers.
Subclass:
89
Carcass conveyed past beater:
This subclass is indented under subclass 88. Subject matter
wherein carcasses are continuously transported by powered
means along a path which intersects the path of the rotary
beater.
SEE OR SEARCH THIS CLASS, SUBCLASS:
95 for conveyors suspending hog carcasses passing through a
scraping apparatus.
Subclass:
90
Axis of rotation parallel to work path:
This subclass is indented under subclass 89. Subject matter
wherein the axis about which the beater rotates is oriented
in the same direction as the conveying path.
Subclass:
91
Axis of rotation perpendicular to work path:
This subclass is indented under subclass 89. Subject matter
wherein the axis about which the beater rotates is oriented
in a direction which is at a right angle to the conveying
path.
Subclass:
92
Batch type:
This subclass is indented under subclass 88. Subject matter
wherein a single carcass or a discrete group of carcasses is
introduced into the outgrowth remover, operated on by the
outgrowth remover, and then removed from the outgrowth
remover whereupon this cycle may be repeated.
(1) Note. A batch type operation is distinguished from a
continuous operation by a noncontinuous flow of work pieces
through the apparatus.
SEE OR SEARCH THIS CLASS, SUBCLASS:
96 for batch type rotary hog scrapers.
Subclass:
93
Beater element structure or mounting:
This subclass is indented under subclass 88. Subject matter
wherein particular significance is attributed either to the
shape, composition, or arrangement of parts used to make up
the beater or to the attachment of beater elements to a
rotary driving member.
SEE OR SEARCH THIS CLASS, SUBCLASS:
97 for hog scraper structure or mounting on a rotary drive
member.
Subclass:
94
Rotary scraper (i.e., rigid end):
This subclass is indented under subclass 86. Subject matter
wherein the outgrowth remover moves in an orbital path about
an axis and has a generally inflexible, linear, sharpened
edge portion which rubs along the carcass to remove the
outgrowth by an abrading action.
(1) Note. Subject matter in this and indented subclasses is
usually related to the scraping of hair from hogs.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 89+ for power driven rotary beaters for removing
feathers from fowl.
subclasses 99+ for power driven rotary fish scalers.
104 for hand held hog scrapers.
Subclass:
95
Carcass conveyed past scraper:
This subclass is indented under subclass 94. Subject matter
wherein carcasses are continuously transported by powered
means along a path which intersects the path of the rotary
scraper.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 89+ for conveyors suspending fowl passing
through a defeathering apparatus.
Subclass:
96
Batch (e.g., cradle):
This subclass is indented under subclass 94. Subject matter
wherein a single carcass or a discrete group of carcasses is
introduced into the outgrowth remover, operated on by the
outgrowth remover, and then removed from the outgrowth
remover whereupon this cycle may be repeated.
(1) Note. A batch type operation is distinguished from a
continuous operation by a noncontinuous flow of work pieces
through the apparatus.
SEE OR SEARCH THIS CLASS, SUBCLASS:
92 for batch type powered rotary beaters used for fowl
defeathering.
Subclass:
97
Scraper element structure or mounting:
This subclass is indented under subclass 94. Subject matter
wherein particular significance is attributed to either the
shape, composition, or arrangement of parts used to make up
the scraper or to the attachment of the scraper to a rotary
driving member.
SEE OR SEARCH THIS CLASS, SUBCLASS:
93 for beater element structure or mounting on a rotary
drive member used in fowl defeathering.
Subclass:
98
Scaler (i.e., serrated or toothed end):
This subclass is indented under subclass 86. Subject matter
wherein the end of the outgrowth remover is a generally rigid
member having a jagged edge which catches or snags on the
scales of fish to remove them.
SEE OR SEARCH THIS CLASS, SUBCLASS:
105 for hand held fish scalers.
Subclass:
99
Rotary:
This subclass is indented under subclass 98. Subject matter
wherein the outgrowth contacting portion of the scaler moves
in an orbital path about an axis.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 88+ for power driven rotary beaters for removing
feathers from fowl.
subclasses 94+ for power driven rotary hog scrapers.
Subclass:
100
Driven behind boat:
This subclass is indented under subclass 99. Subject matter
wherein the outgrowth remover is drawn through water behind a
watercraft and is powered by the motion of that watercraft.
Subclass:
101
Hand held:
This subclass is indented under subclass 99. Subject matter
wherein the scaling device is adapted to be carried and
manipulated by the hand of a human operator.
Subclass:
102
Hand tool:
This subclass is indented under subclass 71. Subject matter
wherein the epidermal outgrowth remover is adapted to be
carried and manipulated by the hand of a human operator.
SEE OR SEARCH THIS CLASS, SUBCLASS:
101 for a hand held, power driven, rotary fish scaler.
SEE OR SEARCH CLASS:
30, Cutlery, subclasses 169+ for hand held scrapers of
general utility.
Subclass:
103
Diverse tool:
This subclass is indented under subclass 102. Subject matter
wherein the device also has a utility different from
epidermal outgrowth removal.
SEE OR SEARCH CLASS:
7, Compound Tools, for compound tools having utility in other
than the butchering art.
Subclass:
104
Scraper:
This subclass is indented under subclass 102. Subject matter
wherein the hand tool includes a generally inflexible,
linear, sharpened edge portion which rubs along the carcass
to remove the outgrowth by an abrading action.
(1) Note. Subject matter in this subclass is usually
restricted to the scraping of hair from hogs.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 94+ for power driven rotary hog scrapers.
Subclass:
105
Scaler:
This subclass is indented under subclass 102. Subject matter
wherein the end of the hand tool is a generally rigid member
having a jagged edge which catches or snags on the scales of
fish to thereby remove them.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 98+ for power driven fish scalers.
Subclass:
106
VISCERA PROCESSING:
This subclass is indented under the class definition. Process
or apparatus relating to the internal organs of a carcass.
Subclass:
107
Eviscerating including means to remove external portion of
animal:
This subclass is indented under subclass 106. Subject matter
which separates an internal organ along with a noninternal
part of the animal as a unit from the remainder of the
carcass.
Subclass:
108
Removal of head with viscera:
This subclass is indented under subclass 107. Subject matter
wherein the external portion removed is the head.
Subclass:
109
Removal of vent with viscera:
This subclass is indented under subclass 107. Subject matter
wherein the external portion removed is the anal excretory
opening.
Subclass:
110
Roe or ova:
This subclass is indented under subclass 106. Subject matter
relating specifically to the female reproductive cell of the
animal.
Subclass:
111
Gizzard:
This subclass is indented under subclass 106. Subject matter
relating specifically to the enlargement of the alimentary
canal which comprises the second stomach of fowl.
Subclass:
112
Harvesting:
This subclass is indented under subclass 112. Subject matter
wherein the gizzard is separated from the fowl or is isolated
from the remaining viscera.
Subclass:
113
Opener:
This subclass is indented under subclass 112. Subject matter
wherein an access opening to the interior of the gizzard is
created.
Subclass:
114
With cleaning:
This subclass is indented under subclass 113. Subject matter
and further including a step or means to remove loose
material found within the interior of the gizzard.
SEE OR SEARCH THIS CLASS, SUBCLASS:
111 for devices to remove the interior lining of the gizzard
(e.g., gizzard skinners).
123 for the washing of other viscera.
173 for devices which wash the exterior surface of
carcasses.
SEE OR SEARCH CLASS:
15, Brushing, Scrubbing, and General Cleaning, subclass 3.1
for the general washing of food products when not limited to
use in butchering. If the washer is specifically disclosed
for cleansing a particular type of animal, (e.g. fish), for
washing an entire animal carcass, or for washing specific
carcass parts or organs, then the device is not considered to
be of general utility and will be found in this class (452).
134, Cleaning and Liquid Contact With Solids, appropriate
subclasses for the removal of undesirable materials from
solids through contact with liquids.
Subclass:
115
Oil gland remover:
This subclass is indented under subclass 106. Subject matter
relating specifically to the extraction of the organ located
near the anus of fowl that secretes oil for grooming of the
feathers.
Subclass:
116
Pressure differential type:
This subclass is indented under subclass 106. Subject matter
wherein viscera is removed from the carcass by creating a
difference in a fluid force acting between the carcass and
the viscera.
SEE OR SEARCH THIS CLASS, SUBCLASS:
8 for devices which use a pressure differential to separate
the meat from the shell of a crustacean.
15 for devices which use a pressure differential to force
open the shell of a mollusk.
Subclass:
117
Gripper or hook type eviscerator:
This subclass is indented under subclass 106. Subject matter
wherein viscera is removed by being (1) grasped or (2)
impaled and subsequently pulled from the carcass.
Subclass:
118
Spoon type eviscerator:
This subclass is indented under subclass 106. Subject matter
wherein viscera is removed from the carcass by being scooped
therefrom.
Subclass:
119
Rotary scrubber type eviscerator:
This subclass is indented under subclass 106. Subject matter
wherein viscera is removed by frictional contact with the
periphery of a member which revolves about an axis.
SEE OR SEARCH THIS CLASS, SUBCLASS:
173 for surface scrubbers used in butchering
SEE OR SEARCH CLASS:
15, Brushing, Scrubbing, and General Cleaning, subclass 3.1
for the general washing of food products when not limited to
use in butchering.
Subclass:
120
Venting or opening preparatory to eviscerating:
This subclass is indented under subclass 106. Subject matter
which provides access to the interior visceral cavity of a
carcass.
Subclass:
121
Of fish:
This subclass is indented under subclass 120. Subject matter
wherein the carcass is that of a cold blooded aquatic
vertebrate.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 1+ for the evisceration of crustaceans.
subclasses 18+ for the evisceration of mollusks.
Subclass:
122
By tubular rotary cutter:
This subclass is indented under subclass 120. Subject matter
wherein the access opening is created by a cylindrical tool
which revolves about an axis and which makes an incision of
circular shape.
Subclass:
123
Viscera cleaner:
This subclass is indented under subclass 106. Subject matter
relating to the surface washing of visceral organs.
SEE OR SEARCH THIS CLASS, SUBCLASS:
114 for gizzard cleaners.
173 for devices which wash surface debris from animal
carcasses.
SEE OR SEARCH CLASS:
15, Brushing, Scrubbing, and General Cleaning, subclass 3.1
for the general washing of food products when not limited to
use in butchering. If the washer is specifically disclosed
for cleansing a particular type of animal (e.g., fish), for
washing an entire animal carcass, or for washing specific
carcass parts or organs, then the device is not considered to
be of general utility and will be found in this class (452).
134, Cleaning and Liquid Contact With Solids, appropriate
subclasses for the removal of undesirable materials from
solids through contact with liquids.
Subclass:
124
Giblet inserter:
This subclass is indented under subclass 106. Subject matter
relating to the reinsertion of the cleaned viscera of fowl
back into the visceral cavity.
Subclass:
125
SKINNING:
This subclass is indented under the class definition. Method
or apparatus relating to the removal of the membranous tissue
forming the external covering of a carcass or carcass
section.
SEE OR SEARCH THIS CLASS, SUBCLASS:
111 for subject matter which removes the interior lining of
gizzards (gizzard skinners).
SEE OR SEARCH CLASS:
8, Bleaching and Dyeing: Fluid Treatment and Chemical
Modification of Textiles and Fibers, subclass 94.1 for
processes of treating hides with chemicals or fluids.
30, Cutlery, appropriate subclasses for hand manipulated
cutting implements which may or may not have guards and are
adapted for use in skinning animals, but are capable of a
more general use.
99, Foods and Beverages: Apparatus, subclasses 584+ for
miscellaneous food skinning means. If the sole disclosure is
to the skinning of a carcass or carcass part, placement is in
this class (Class 452).
Subclass:
126
Temperature modification perfects skinning operation:
This subclass is indented under subclass 125. Subject matter
wherein the carcass is purposely heated or cooled thereby
facilitating the removal of skin therefrom.
Subclass:
127
Peeling by movement of workpiece past cutter:
This subclass is indented under subclass 125. Subject matter
wherein the carcass or carcass section is conveyed past a
knife positioned in the path of movement to separate the skin
from the flesh.
Subclass:
128
Gripper or hook type:
This subclass is indented under subclass 125. Subject matter
wherein the skin is removed by being (1) grasped or (2)
impaled and subsequently pulled from the carcass.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, subclass 587 for
apparatus which grips the skin of food, other than a carcass
or carcass part, for removal thereof.
Subclass:
129
Drum skinner type:
This subclass is indented under subclass 128. Subject matter
wherein the skin is pulled from the carcass by wrapping the
skin around a cylinder which progressively peels it from the
carcass.
Subclass:
130
Skin pinching roller type:
This subclass is indented under subclass 128. Subject matter
wherein the skin is grasped between the nip formed between
the outer peripheries of at least two rotating members.
Subclass:
131
Fluid pressure type:
This subclass is indented under subclass 125. Subject matter
wherein the skin is separated from the carcass by injecting a
liquid or gaseous medium therebetween.
Subclass:
132
Skinning implement (e.g., hand tool):
This subclass is indented under subclass 125. Subject matter
wherein a skinning apparatus is adapted to be carried and
manipulated by a human operator.
Subclass:
133
Power type:
This subclass is indented under subclass 132. Subject matter
wherein the skinning implement is operated by mechanical,
fluid, or electric motive power means.
Subclass:
134
DEFATTER:
This subclass is indented under the class definition. Method
or apparatus relating to the removal of the soft solid or
semisolid organic compounds comprising the glyceride ester of
fatty acids from a carcass or carcass part.
Subclass:
135
DEBONING:
This subclass is indented under the class definition. Method
or apparatus relating to the separation or segregation of
flesh from the skeleton of a carcass or carcass part.
Subclass:
136
Plow type:
This subclass is indented under subclass 135. Subject matter
wherein the flesh is scraped or shaved from the bone.
Subclass:
137
Hand-held tool:
This subclass is indented under subclass 136. Subject matter
wherein the deboning apparatus is adapted to be carried and
manipulated by the hand of a human operator.
SEE OR SEARCH CLASS:
30, Cutlery, for hand held knives of general utility.
Subclass:
138
Pressure type:
This subclass is indented under subclass 135. Subject matter
wherein force is applied over an area of the carcass or
carcass part to squeeze the flesh from the bone.
SEE OR SEARCH CLASS:
100, Presses, appropriate subclasses for presses of general
utility.
Subclass:
139
Beater or abrader type:
This subclass is indented under subclass 135. Subject matter
wherein the flesh is removed from the bone by rubbing it off
or wearing it away by friction.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 86+ for epidermal outgrowth removers which
operate on the principle of abrasion.
Subclass:
140
Fluid impingement type:
This subclass is indented under subclass 135. Subject matter
wherein the flesh is removed from the bone by contact with a
high velocity jet of liquid or gaseous particles.
SEE OR SEARCH THIS CLASS, SUBCLASS:
81 for epidermal outgrowth removers which operate on the
principle of fluid impingement.
Subclass:
141
TENDERIZERS:
This subclass is indented under the class definition. Method
or apparatus for rendering meat more easily chewed by either
(1) electrical stimulation or (2) tearing, crushing, slitting
or piercing of muscle tissue.
SEE OR SEARCH CLASS:
30, Cutlery, appropriate subclasses for hand manipulated
tools, adapted for tendering meat but disclosed as being of a
more general utility.
100, Presses, appropriate subclasses for presses of general
utility.
241, Solid Material Comminution or Disintegration, subclass
198.1, for cooperating comminuting surfaces which function in
a manner similar to mechanical meat tenderizers.
426, Food or Edible Material: Processes, Compositions, and
Products, appropriate subclasses for the tenderization of
meat through the use of chemicals.
Subclass:
142
Coacting rolls:
This subclass is indented under subclass 141. Subject matter
wherein the meat is passed between the nip formed between the
outer peripheries of at least two rotating members.
SEE OR SEARCH CLASS:
100, Presses, subclasses 155+ for concurrent pressing and
conveying presses of the roller type which have a more
general utility than that of tenderizing meat.
Subclass:
143
Roll and plate:
This subclass is indented under subclass 141. Subject matter
wherein the meat is passed between the outer periphery of a
rotating member and a coacting flat surface.
SEE OR SEARCH CLASS:
100, Presses, subclass 156 for concurrent conveying and
pressing presses of the roller type in which the roller
coacts with a nonrotary press element, and subclass 210 for
roll and platen presses which have a more general utility
that of tenderizing meat.
241, Solid Material Comminution or Disintegration, subclasses
221+, particularly subclass 227 for comminuting rollers which
function in a manner similar to mechanical meat tenderizers.
Subclass:
144
Coacting toothed plates:
This subclass is indented under subclass 141. Subject matter
wherein plates provided with projections mash the meat
therebetween.
SEE OR SEARCH CLASS:
100, Presses, subclasses 214+ for reciprocating platen
presses of a more general utility that of tenderizing meat.
241, Solid Material Comminution or Disintegration, subclasses
262+, for reciprocating comminuting surfaces which function
in a manner similar to mechanical meat tenderizers.
Subclass:
145
Hand roll:
This subclass is indented under subclass 141. Subject matter
wherein the meat is contacted by the periphery of a rotating
member adapted to be carried and manipulated by the hand of a
human operator.
SEE OR SEARCH CLASS:
30, Cutlery, subclass 319 for a hand manipulated roller with
cutting blades attached thereto which is of general utility
and note the search notes appended thereunder.
172, Earth Working, subclasses 349+ for a hand propelled
rolling earth working tool and subclasses 540+ for a rolling
earth working tool with projecting teeth.
241, Solid Material Comminution or Disintegration, subclasses
221+, for comminuting rollers which function in a manner
similar to mechanical meat tenderizers.
Subclass:
146
Hand manipulated pounder:
This subclass is indented under subclass 141. Subject matter
wherein the tenderizing device is adapted to strike a blow to
the meat and is carried and manipulated by the hand of a
human operator.
SEE OR SEARCH CLASS:
241, Solid Material Comminution or Disintegration, subclasses
168+ for a hand supported comminutor.
Subclass:
147
With chopper:
This subclass is indented under subclass 152. Subject matter
which additionally includes a device which scores the meat
(i.e., makes an incision but does not cut all the way
through).
SEE OR SEARCH THIS CLASS, SUBCLASS:
148 for scoring meat cutters, per se, used for purposes
other than the tenderizing of meat.
SEE OR SEARCH CLASS:
241, Solid Material Comminution or Disintegration, subclass
101.4 for a comminutor combined with a means to shape or
section.
Subclass:
148
SCORING CUTTERS:
This subclass is indented under the class definition.
Apparatus which makes an incision in a carcass or carcass
part but does not cut all the way through.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 141+ for tenderizers which score meat.
SEE OR SEARCH CLASS:
83, Cutting, subclasses 879+ for scoring cutter of general
utility
Subclass:
149
CARCASS SUBDIVISION:
This subclass is indented under the class definition. Method
or apparatus relating to the separation of whole carcass
sections from each other.
SEE OR SEARCH CLASS:
30, Cutlery, appropriate subclasses and particularly subclass
308 for hand manipulated cutting tools adapted for use in
butchering but capable of, and disclosed for a more general
use.
83, Cutting, appropriate subclasses for cutters of general
utility or a cutter which does not "recognize" the object
being cut as a piece of meat (see the line notes under the
class definition of this class for a further explanation of
the line between Class 83 and Class 452).
99, Foods and Beverages: Apparatus, subclasses 537+ for
devices which subdivide food, other than meat, into plural
products.
Subclass:
150
Automatic control:
This subclass is indented under subclass 149. Subject matter
including means to sense a condition or change of condition
with respect to either the carcass being subdivided or to the
apparatus used to subdivide the carcass, which and as a
result of this sensing (and without external manual
intervention) brings about an alteration in the operation or
control of the device.
(1) Note. The alteration may include stopping or starting of
all or part of the mechanism so as to correct, avoid damage
from or mitigate the effects of the sensed condition.
SEE OR SEARCH CLASS:
83, Cutting, subclasses 72+ for automatic control of
cutting machines which have a general utility.
Subclass:
151
Of cutters in series:
This subclass is indented under subclass 150. Subject matter
wherein plural carcass subdividing devices are located along
a processing line, at least one of which is automatically
controlled.
Subclass:
152
Of splitting:
This subclass is indented under subclass 150. Subject matter
wherein the carcass subdividing device divides the carcass or
carcass portion in half approximately along the centerline of
its longest dimension.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 160+ for carcass splitters lacking automatic
control means.
Subclass:
153
Carcass oriented relative to cutter:
This subclass is indented under subclass 152. Subject matter
wherein the carcass or carcass portion is moved so as to be
aligned or positioned with respect to the subdividing
device.
Subclass:
154
Of extremity cutter:
This subclass is indented under subclass 150. Subject matter
wherein the subdividing device operates to separate a limb or
external appendage from the body of the carcass.
(1) Note. "Extremities" are exemplified by the head, neck,
tail, leg, foot, fins (on a fish), and wings and drumsticks
(on a fowl).
SEE OR SEARCH THIS CLASS, SUBCLASS:
160 for extremity removers which lack automatic control.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, subclasses 635+ for
devices which remove extremities from food products other
than meat.
Subclass:
155
Of subdivision into portions:
This subclass is indented under subclass 150. Subject matter
wherein the device operates to subdivide the main body
(torso) of the carcass.
Subclass:
156
Movement of cutter controlled:
This subclass is indented under subclass 155. Subject matter
wherein the motion of the subdividing device is controlled by
a sensed condition of the carcass or carcass portion.
Subclass:
157
By sensed dimensions of carcass:
This subclass is indented under subclass 156. Subject matter
wherein the sensed condition is the size or shape of the
carcass or carcass portion.
Subclass:
158
By sensed color variation:
This subclass is indented under subclass 156. Subject matter
wherein the sensed condition is the wavelength, luminance, or
purity of light reflected by the carcass or carcass portion.
Subclass:
159
By manually placed markings:
This subclass is indented under subclass 158. Subject matter
wherein the sensed condition results from the detection of a
line or other sign or symbol placed on the carcass or carcass
portion by a human.
Subclass:
160
Cutting longitudinally through body or body portion (i.e.,
splitters):
This subclass is indented under subclass 149. Subject matter
wherein the carcass subdividing device divides the carcass or
carcass portion in half approximately along the centerline of
its longest dimension.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 152+ for carcass splitters having automatic
control means.
Subclass:
161
Fish filleting:
This subclass is indented under subclass 160. Subject matter
wherein the carcass is that of a cold blooded aquatic
vertebrate, the splitting device cutting along one or either
side of the backbone through the ribs to separate the
flanks.
(1) Note. Fish filleting as defined herein does not produce
totally boneless pieces of fish since the tiny rib or pin
bones are included in the fillets. "Ribbing" devices which
remove these bones to produce a truly boneless fish fillet
will be found elsewhere in this class. See the search note
below.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 135+ for boneless fish fillets.
Subclass:
162
Coacting rotary disc cutters:
This subclass is indented under subclass 161. Subject matter
wherein the splitting device includes a pair of thin circular
members with sharp or irregular edges which rotate and
contact the fish simultaneously, on either side of the
backbone, to separate the flanks from the backbone.
Subclass:
163
Means repositioning carcass relative to cutter:
This subclass is indented under subclass 160. Subject matter
wherein the carcass or carcass part is adjustably moved to
oriented or aligned it relative to the splitting device.
Subclass:
164
Portable cutter:
This subclass is indented under subclass 160. Subject matter
wherein the splitting device is capable of being easily
carried or moved from one location to another.
Subclass:
165
While internally supported on a mandrel:
This subclass is indented under subclass 149. Subject matter
wherein the weight of the carcass or carcass portion is borne
from below with the aid of a spindle or axle which extends
into the visceral cavity.
Subclass:
166
Extremity remover:
This subclass is indented under subclass 149. Subject matter
wherein the subdividing device operates to separate a limb or
external appendage from the body of the carcass.
(1) Note. "Extremities" are exemplified by the head, neck,
tail, leg, foot, fins (on a fish), and wings and drumsticks
(on a fowl).
SEE OR SEARCH THIS CLASS, SUBCLASS:
154 for automatically controlled extremity removers.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, subclasses 635+ for
devices which remove extremities from food products other
than meat.
Subclass:
167
Carcass suspended during removing:
This subclass is indented under subclass 166. Subject matter
wherein the carcass or carcass part is supported by being
hung while the extremity is separated therefrom.
Subclass:
168
Neck puller:
This subclass is indented under subclass 167. Subject matter
where the extremity which connects the head to body is
ripped, torn, or snapped from the body of the carcass.
Subclass:
169
Wing remover:
This subclass is indented under subclass 166. Subject matter
wherein the appendage separated is the modified forelimb of a
bird.
Subclass:
170
Carcass conveyed to cutter in horizontal position:
This subclass is indented under subclass 166. Subject matter
wherein the carcass or carcass part is delivered to the
extremity remover oriented so that it lies in the same plane
as the horizon.
Subclass:
171
Loin remover:
This subclass is indented under subclass 149. Subject matter
wherein the carcass subdividing means cuts out the part of
the side and back of the carcass which lies between the ribs
and the pelvis.
Subclass:
172
SINEW REMOVER:
This subclass is indented under the class definition. Method
or apparatus for cutting out tendons from a carcass or
carcass part.
(1) Note. This subclass is primarily concerned with the
removal of tendons from fowl.
Subclass:
173
WASHER:
This subclass is indented under the class definition. Method
or apparatus for cleansing the carcass or carcass portion of
blood and other loose debris.
SEE OR SEARCH THIS CLASS, SUBCLASS:
81 for the removal of attached epidermal outgrowths by fluid
pressure.
114 for the washing of gizzards.
120 for eviscerating using a rotary scrubber.
123 for the washing of other viscera.
SEE OR SEARCH CLASS:
15, Brushing, Scrubbing, and General Cleaning, subclass 3.1
for the general washing of food products when not limited to
use in butchering. If the washer is specifically disclosed
for cleansing a particular type of animal, (e.g., fish), for
washing an entire animal carcass, or for washing specific
carcass parts or organs, then the device is not considered to
be of general utility and will be found in this class (452).
134, Cleaning and Liquid Contact With Solids, appropriate
subclasses for the removal of undesirable materials from
solids through contact with liquids.
Subclass:
174
MODELLING (E.G., SHAPING):
This subclass is indented under the class definition. Method
or apparatus for improving the appearance or shape of a
carcass or carcass portion in preparation for marketing.
(1) Note. This subclass includes devices for shaping whole
meat portions and devices for folding wings, and securing
drumsticks, etc., on fowl.
SEE OR SEARCH THIS CLASS, SUBCLASS:
197 for carcass spreaders which allow easy access to the
interior of a carcass.
SEE OR SEARCH CLASS:
53, Package Making, appropriate subclasses for devices which
include the wrapping or packaging of meat products.
Subclass:
175
Bacon stretcher:
This subclass is indented under subclass 174. Subject matter
which squares or flattens a pork belly carcass section.
Subclass:
176
Visceral cavity closure:
This subclass is indented under subclass 174. Subject matter
wherein an incision made to allow access to the internal
organs is shut so as to preclude visual contact with the
internal portions of the carcass.
Subclass:
177
CONVEYOR:
This subclass is indented under the class definition.
Apparatus for moving a carcass or carcass portion over a
predetermined path.
SEE OR SEARCH THIS CLASS, SUBCLASS:
53 for the conveying of animals while they are still alive
in preparation for slaughtering.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclasses 400+ for livestock
carrying vehicle, subclasses 843+ for a live animal conveyor,
gangway, or chute and subclasses 840+ for stock sorting.
198, Conveyors: Power-Driven, appropriate subclasses for
power driven conveyors in general. If the conveyor is unique
to butchering then classification is in this and indented
subclasses. If the conveyor is of a more general utility then
classification is in Class 198.
Subclass:
178
Elevating:
This subclass is indented under subclass 177. Subject matter
wherein the carcass or carcass portion is either (1) lifted
off of an underlying supporting surface or (2) raised to a
position further away from an underlying supporting surface.
SEE OR SEARCH THIS CLASS, SUBCLASS:
51 for sausage link handlers
79 for conveyors specifically adapted to raise and lower
carcasses into and out of a scalding tank.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclasses 725+ for a body sling,
subclass 728 for a device for suspending an animal and
subclasses 843+ for an elevator not restricted for use in a
slaughtering operation.
187, Elevator, Industrial Lift Truck, or Stationary Lift for
Vehicle, appropriate subclasses for elevators of general
utility, not solely restricted by disclosure to the handling
of animal carcasses.
212, Traversing Hoists, appropriate subclasses for traversing
hoists of general utility which elevate and move a load.
254, Implements or Apparatus for Applying Pushing or Pulling
Force, subclasses 264+ for a subcombination hoisting
device.
Subclass:
179
Orienting:
This subclass is indented under subclass 177. Subject matter
wherein the attitude of the carcass or carcass part is
adjusted or verified on the conveying system in a given
direction with respect to the direction of movement of the
conveyor.
Subclass:
180
Registering (i.e., aligning):
This subclass is indented under subclass 177. Subject matter
wherein the carcass or carcass part is particularly
positioned transversely on the conveying system with respect
to the direction of movement of the conveyor.
Subclass:
181
Metering (e.g., from bulk supply):
This subclass is indented under subclass 177. Subject matter
wherein carcass or carcass portions are fed to the conveyor
system a certain rate to assure generally uniform spacing
thereon.
Subclass:
182
Transfer from one conveyor to another:
This subclass is indented under subclass 177. Subject matter
wherein the carcass or carcass parts are moved from a first
conveyor system to a second conveyor system.
SEE OR SEARCH CLASS:
104, Railways, subclass 97 for apparatus for bodily shifting
a trolley from one track and placing it on another.
Subclass:
183
Loading or unloading:
This subclass is indented under subclass 177. Subject matter
wherein particularly significance is attributed to the
placing of a carcass or carcass portion onto or its removal
from a conveyor.
SEE OR SEARCH THIS CLASS, SUBCLASS:
178 for conveyors which vertically lift a carcass or carcass
part with respect to an underlying supporting surface which
may include loading or unloading.
Subclass:
184
Sorting:
This subclass is indented under subclass 177. Subject matter
wherein the carcass or carcass portions are classified and
grouped according to some physical characteristic thereof.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclasses 840+ for stock sorting.
Subclass:
185
SUPPORT:
This subclass is indented under the class definition. Method
or apparatus relating to the sustainment of meat products
against gravity, during butchering operations.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclass 728 for suspending a live
animal.
211, Supports: Racks, appropriate subclasses, for plural
supporting means disclosed for meat where the rack is of
general utility and does not include means relating the rack
to butchering, as, for example, by means for shaping,
marking, or by means for preventing detrimental effects
during processing.
248, Supports, appropriate subclasses for supports of general
utility. Supports wherein the sole disclosure relates to
butchering are properly classified here and in indented
subclasses.
269, Work Holders, appropriate subclasses for work holders of
disclosed as being of general utility. If the sole disclosure
is to butchering classification is proper in these and
indented subclasses.
Subclass:
186
Smoke stick:
This subclass is indented under subclass 185. Subject matter
relating to the support of link sausage during smoking
operations.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 51+ for a sausage making method and apparatus
combined with link handling.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, subclasses 467+ for
smoking apparatus.
Subclass:
187
Carcass or portion suspended (i.e., hanger):
This subclass is indented under subclass 185. Subject matter
wherein the carcass or carcass portion extends underneath the
support and is hung therefrom.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 79+ for means for lowering carcasses into or out
of a scalding tank which often includes suspension means.
95 for suspended hog scrapers.
subclasses 167+ for extremity removers which operate on a
suspended carcass.
subclasses 177+ for butchering conveyors with means for
suspending a load.
SEE OR SEARCH CLASS:
24, Buckles, Buttons, Clasps, etc., subclass 369 for hooks,
per se.
119, Animal Husbandry, subclass 728 for animal suspending
devices of general utility not restricted for use in a
slaughtering operation.
198, Conveyors: Power-Driven, subclass 678.1 for power
driven conveyors of general utility with means for suspending
a load in general.
211, Supports: Racks, subclasses 113+ for suspended racks.
248, Supports, subclasses 317+ for suspended supports of
general utility.
Subclass:
188
Fowl:
This subclass is indented under subclass 187. Subject matter
wherein the carcass or portion thereof suspended is that of a
bird.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 89+ for fowl defeathering apparatus which
usually includes suspension means for fowl.
Subclass:
189
Gambrel:
This subclass is indented under subclass 187. Subject matter
wherein the suspending apparatus includes a framework
designed to suspend a whole carcass by hooking or grasping
and spreading either the front or rear legs thereof.
Subclass:
190
Grappling:
This subclass is indented under subclass 189. Subject matter
where the legs of the carcass are grasped.
SEE OR SEARCH CLASS:
294, Handling: Hand and Hoist-Line Implements, subclass 86.4
for grapples of general utility.
Subclass:
191
Weight of suspended carcass spreads carcass engaging means
apart:
This subclass is indented under subclass 189. Subject matter
wherein the gambrel includes a mechanism that converts at
least part of the gravitational force exerted on the carcass
to a lateral force tending to separate the attached legs of
the carcass.
Subclass:
192
Foldable to facilitate transport:
This subclass is indented under subclass 189. Subject matter
wherein the gambrel is capable of being reduced in size when
not in use so as to make it more easily portable.
Subclass:
193
Bacon hanger:
This subclass is indented under subclass 187. Subject matter
wherein the support is adapted to suspend a pork belly.
SEE OR SEARCH THIS CLASS, SUBCLASS:
175 for a device which shapes or flattens a pork belly.
Subclass:
194
Underlying support:
This subclass is indented under subclass 185. Subject matter
wherein the carcass or carcass part is supported from
underneath.
Subclass:
195
With clamp (clipboard type):
This subclass is indented under subclass 194. Subject matter
including a grasping device which securely positions the
carcass or carcass part to the underlying support.
SEE OR SEARCH CLASS:
81, Tools, for plier-like grasping tools.
Subclass:
196
With prong (e.g., impaling means):
This subclass is indented under subclass 194. Subject matter
including a pointed device which protrudes into and thereby
securely positions the carcass or carcass part to the
underlying support.
SEE OR SEARCH CLASS:
269, Work Holders, subclass 53 for work holders using an
impaling means.
Subclass:
197
Carcass spreader:
This subclass is indented under subclass 185. Subject matter
for holding open a slit carcass or carcass portion.
(1) Note. This subclass contains apparatus which facilitates
easy access to the interior of a carcass and should not be
confused with subclasses that shape a carcass or carcass part
merely for a more pleasing appearance. See the search note
below.
SEE OR SEARCH THIS CLASS, SUBCLASS:
subclasses 174+ for apparatus which shapes a carcass or
carcass part for appearance purposes.
Subclass:
198
MISCELLANEOUS:
This subclass is indented under the class definition. Subject
matter not otherwise provided for.
Information Products Division -- Contacts
Questions regarding this report should be directed to:
U.S. Patent and Trademark Office
Information Products Division
PK3- Suite 441
Washington, DC 20231
tel: (703) 306-2600
FAX: (703) 306-2737
email: oeip@uspto.gov
Last Modified: 6 October 2000