1. CPC Sections
  2. CPC Section A
  3. CPC Class A22
  4. CPC Subclass A22C
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Version: 2024.08
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CPC
COOPERATIVE PATENT CLASSIFICATION
​
A22C
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) [2018-08]
WARNING

  • In this subclass non-limiting references (in the sense of paragraph 39 of the Guide to the IPC) may still be displayed in the scheme.
Processing meat [2013-01]
A22C 5/00
Apparatus for mixing meat, sausage-meat, or meat products (mixing in general B01F) [2013-01]
A22C 7/00
Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products {(meat patty moulding devices for domestic use A47J 43/20; ham boilers A47J 27/20)} [2013-01]
A22C 7/0007
.
{specially adapted for making multi-layered meat products} [2013-01]
A22C 7/0015
.
{specially adapted for making meat-balls} [2013-01]
A22C 7/0023
.
{Pressing means} [2013-01]
A22C 7/003
. .
{Meat-moulds} [2013-01]
A22C 7/0038
. . .
{Demoulding means} [2013-01]
A22C 7/0046
. . .
{Containers in which meat is pressed and moulded} [2013-01]
A22C 7/0053
. . . .
{Stackable containers} [2013-01]
A22C 7/0061
. . . .
{Containers for moulding and pressing ham} [2013-01]
A22C 7/0069
. . .
{Pressing and moulding by means of a drum} [2013-01]
A22C 7/0076
. . .
{Devices for making meat patties} [2013-01]
A22C 7/0084
. . . .
{comprising a reciprocating plate} [2013-01]
A22C 7/0092
.
{with worms or other rotary mounted members (A22C 7/0007 takes precedence)} [2013-01]
A22C 9/00
Apparatus for tenderising meat, e.g. ham {(tenderising chemically A23L 13/00, A23L 13/70)} [2016-08]
A22C 9/001
.
{by injection} [2013-01]
A22C 9/002
.
{by electric treatment} [2013-01]
A22C 9/004
.
{by massaging} [2013-01]
A22C 9/005
. .
{Tumblers and rotating drums for massaging meat in their interior} [2013-01]
A22C 9/007
.
{by beating} [2013-01]
A22C 9/008
.
{by piercing} [2013-01]
A22C 11/00
Sausage making {(chemical aspects A23L 13/00); Apparatus for handling or conveying sausage products during manufacture} [2016-08]
A22C 11/001
.
{Machines for making skinless sausages, e.g. Frankfurters, Wieners} [2013-01]
A22C 11/003
. .
{Removing casings from sausages during manufacture} [2013-01]
A22C 11/005
. .
{Apparatus for binding or tying sausages or meat, e.g. salami, rollades; Filling sausage products into sleeve netting} [2013-01]
A22C 11/006
.
{Separating linked sausages} [2013-01]
A22C 11/008
.
{Conveying sausages in horizontal position (conveying hanging sausages A22C 15/001)} [2013-01]
A22C 11/02
.
Sausage filling or stuffing machines {(enclosing material in preformed tubular webs B65B 9/10)} [2013-01]
A22C 11/0209
. .
{Stuffing horn assembly} [2013-01]
A22C 11/0218
. . .
{with multiple interchangeable stuffing horns, e.g. magazine arrangements} [2013-01]
A22C 11/0227
. .
{Supplying casings to the stuffing device} [2013-01]
A22C 11/0236
. . .
{from a storage device} [2013-01]
A22C 11/0245
. .
{Controlling devices} [2013-01]
A22C 11/0254
. . .
{Sizing means} [2013-01]
A22C 11/0263
. . .
{Braking means} [2013-01]
A22C 11/0272
. . .
{for casing depletion} [2013-01]
A22C 11/0281
. .
{for sausages having at least one flat end} [2013-01]
A22C 11/029
. .
{with coating or lubricating means} [2013-01]
A22C 11/04
. .
with mechanically-operated piston moving to-and-fro [2013-01]
A22C 11/06
. .
with piston operated by liquid or gaseous means [2013-01]
A22C 11/08
. .
with pressing-worm or other rotary-mounted pressing-members [2013-01]
A22C 11/10
.
Apparatus for twisting {or linking} sausages {(subdividing filled flexible tubes to form packages, involving displacement of contents B65B 9/12, by applying pressure and heat successively B65B 51/26)} [2013-01]
A22C 2011/101
. .
{for pinching and twisting} [2013-01]
A22C 2011/102
. . .
{and twisting in opposite directions} [2013-01]
A22C 11/104
. .
{by means of shear or blade elements} [2013-01]
A22C 11/105
. . .
{The sheer or blade elements being displaceable parallel to the sausage string in order to create a narrow point free of meat} [2013-01]
A22C 11/107
. .
{A string passing between two rotary members comprising dividing elements cooperating with each other} [2013-01]
A22C 11/108
. .
{with dividing elements located on the surface of a single rotary member} [2013-01]
A22C 11/12
.
Apparatus for tying sausage skins {; 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)} [2017-08]
A22C 11/122
. .
{by forming knots} [2013-01]
A22C 11/125
. .
{by clipping; Removal of clips} [2013-01]
A22C 11/127
. .
{Forming a suspension loop} [2013-01]
A22C 13/00
Sausage casings {(made of animal intestines A22C 17/14)} [2013-01]
A22C 13/0003
.
{Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings (enclosing material webs being formed into tubes in situ around filling nozzles B65B 9/20)} [2013-01]
A22C 13/0006
. .
{Apparatus for making artificial collagen casings (chemical aspects A22C 13/0016)} [2013-01]
A22C 13/0009
.
{End closures therefor} [2013-01]
A22C 13/0013
.
{Chemical composition of synthetic sausage casings} [2013-01]
A22C 13/0016
. .
{based on proteins, e.g. collagen} [2013-01]
A22C 2013/002
.
{made by extrusion} [2013-01]
A22C 2013/0023
. .
{coextruded together with the food product} [2013-01]
A22C 13/0026
.
{Chemical treatment of natural gut} [2013-01]
A22C 2013/003
.
{with peeling aids, e.g. reducing adhesion between casing and product} [2013-01]
A22C 2013/0033
.
{with at least one layer of a fat impermeable material} [2013-01]
A22C 2013/0036
.
{with features allowing an easy opening and/or removal of the casing} [2013-01]
A22C 2013/004
.
{with at least one layer of a gas, e.g. oxygen, water vapour, impermeable material} [2013-01]
A22C 2013/0043
.
{with at least one layer of a water impermeable material} [2013-01]
A22C 2013/0046
.
{suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices} [2013-01]
A22C 2013/005
.
{monolayer casings} [2013-01]
A22C 2013/0053
.
{multilayer casings} [2013-01]
A22C 2013/0056
.
{nets and similar open structures to hold sausages and meat in general} [2024-08]
A22C 2013/0059
.
{thermoplastic casings, casings with at least one layer of thermoplastic material} [2013-01]
A22C 2013/0063
.
{containing polyamide, e.g. nylon, aramide} [2013-01]
A22C 2013/0066
.
{casings according to the presence or absence of seams} [2013-01]
A22C 2013/0069
. .
{seamed casings, casings with at least one longitudinal seam} [2013-01]
A22C 2013/0073
. .
{seamless casings made out of a continuous seamless tubular sheet} [2013-01]
A22C 2013/0076
.
{treated in order to be conferred a rough appearance} [2013-01]
A22C 2013/0079
.
{printable sausage casings or sausage casings showing any kind of indicia} [2024-08]
A22C 2013/0083
.
{biaxially oriented} [2013-01]
A22C 2013/0086
.
{shrinkable casings} [2013-01]
A22C 2013/0089
.
{smokable casings, e.g. permeable to liquid smoke or phenol} [2013-01]
A22C 2013/0093
.
{textile casings, casings with at least one layer of textile material} [2013-01]
A22C 2013/0096
.
{cellulosic} [2013-01]
A22C 13/02
.
Shirring of sausage casings {(storing preformed tubular webs on filling nozzles B65B 9/15)} [2013-01]
A22C 2013/021
. .
{with pressurised air} [2013-01]
A22C 13/023
. .
{Holders or packs of shirred casings} [2013-01]
A22C 2013/025
. .
{Severing the shired food casing} [2013-01]
A22C 2013/026
. .
{Shirring netting onto a tube} [2013-01]
A22C 2013/028
. .
{Supplying and shirring casings} [2013-01]
A22C 15/00
Apparatus for hanging-up meat or sausages {(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)} [2013-01]
A22C 15/001
.
{Specially adapted for hanging or conveying several sausages or strips of meat} [2013-01]
A22C 15/002
. .
{Loops, hooks, cords for suspending single sausages; apparatus for making or conveying loops for sausages} [2013-01]
A22C 15/003
.
{Hooks or the like specially adapted for meat or hams or part of carcasses (spreaders for cattle A22B 5/06)} [2013-01]
A22C 15/005
. .
{Hangers with more hooks penetrating the piece of meat} [2013-01]
A22C 15/006
. .
{Apparatus for inserting a cord into a piece of meat} [2013-01]
A22C 15/007
.
{Racks for storing or smoking suspended meat or sausages (racks for pressing meat A22C 7/0023)} [2013-01]
A22C 15/008
.
{Cages specially adapted for suspending hams, meat or sausages} [2013-01]
A22C 17/00
Other devices for processing meat or bones [2013-01]
A22C 17/0006
.
{Cutting or shaping meat} [2013-01]
A22C 17/0013
. .
{Boards or blocks for cutting or chopping meat} [2013-01]
A22C 17/002
. .
{Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions} [2013-01]
A22C 17/0026
. .
{Mincing and grinding meat (mincing machines B02C 18/30)} [2013-01]
A22C 17/0033
. .
{Cutting slices out of a piece of meat (slicing machines B26D 1/143)} [2013-01]
A22C 17/004
.
{Devices for deboning meat (deboning poultry A22C 21/0069; deboning operations on carcasses A22B 5/0035)} [2013-01]
A22C 17/0046
. .
{specially adapted for meat containing ribs} [2013-01]
A22C 17/0053
.
{by injection} [2013-01]
A22C 17/006
.
{Putting meat on skewers} [2013-01]
A22C 17/0066
. .
{for "döner kebab", "shawarma", "gyros" or the like} [2013-01]
A22C 17/0073
.
{using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat} [2013-01]
A22C 17/008
. .
{for measuring quality, e.g. to determine further processing} [2013-01]
A22C 17/0086
. .
{Calculating cutting patterns based on visual recognition} [2013-01]
A22C 17/0093
.
{Handling, transporting or packaging pieces of meat} [2013-01]
A22C 17/02
.
Apparatus for holding meat or bones while cutting {(holding fish A22C 25/06; holding meat for carving A47J 43/18)} [2013-01]
A22C 17/04
.
Bone cleaning devices [2013-01]
A22C 17/06
.
Bone-shears; Bone-crushers [2013-01]
A22C 17/08
.
Cleaning, e.g. washing, meat or sausages {(treating offal C11B)} [2013-01]
A22C 17/10
.
Marking meat or sausages {(marking animals A01K 11/00; labelling B65C)} [2013-01]
A22C 17/12
.
Apparatus for cutting-off rind {(skinning instruments A22B 5/16)} [2013-01]
A22C 17/14
.
Working-up animal intestines {; Treatment thereof for the manufacture of natural sausage casings (making artificial casings A22C 13/0003; chemical treatment of natural casings A22C 13/0026)}; Apparatus for cutting intestines; Machines for pulling intestines to pieces [2017-08]
A22C 17/16
.
Cleaning of intestines; Machines for removing fat or slime from intestines {(cleaning the stomach of slaughtered animals A22B 5/18)} [2013-01]
A22C 18/00
Plants, factories, or the like for processing meat (for processing poultry only A22C 21/00; for processing fish only A22C 25/00) [2013-01]
A22C 21/00
Processing poultry [2013-01]
A22C 21/0007
.
{Poultry shackles} [2013-01]
A22C 21/0015
.
{Killing poultry entering the processing machine (slaughtering pliers, slaughtering shears A22B 3/08)} [2013-01]
A22C 21/0023
.
{Dividing poultry} [2013-01]
A22C 21/003
. .
{Filleting poultry, i.e. extracting, cutting or shaping poultry fillets} [2013-01]
A22C 21/0038
.
{Trussing poultry} [2013-01]
A22C 21/0046
.
{Support devices} [2013-01]
A22C 21/0053
.
{Transferring or conveying devices for poultry} [2013-01]
A22C 21/0061
.
{Cleaning or disinfecting poultry} [2013-01]
A22C 21/0069
.
{Deboning poultry or parts of poultry} [2013-01]
A22C 21/0076
. .
{Deboning poultry legs and drumsticks} [2013-01]
A22C 21/0084
. .
{Deboning poultry wings} [2013-01]
A22C 21/0092
.
{Skinning poultry or parts of poultry} [2013-01]
A22C 21/02
.
Plucking mechanisms for poultry [2013-01]
A22C 21/022
. .
{with fingers} [2013-01]
A22C 21/024
. .
{Hand tools for plucking poultry} [2013-01]
A22C 21/026
. .
{with rollers} [2013-01]
A22C 21/028
. .
{with discs} [2013-01]
A22C 21/04
.
Scalding, singeing, waxing, or dewaxing poultry [2013-01]
A22C 21/06
.
Eviscerating devices for poultry [2013-01]
A22C 21/063
. .
{Hand tools for eviscerating poultry} [2013-01]
A22C 21/066
. .
{Extracting or removing the tendons from the legs of poultry} [2013-01]
Processing fish, including shellfish [2013-01]
A22C 25/00
Processing fish {; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means (slaughtering fish A22B 3/08)} [2017-08]
A22C 25/003
.
{Processing cephalopods} [2013-01]
A22C 25/006
.
{Hand tools for processing fish} [2013-01]
A22C 25/02
.
Washing or descaling fish [2013-01]
A22C 25/025
. .
{Devices for washing or descaling fish by hand} [2013-01]
A22C 25/04
.
Sorting fish; Separating ice from fish packed in ice {(investigating fish G01N 33/12)} [2013-01]
A22C 25/06
.
Work-tables; Fish-holding and auxiliary devices in connection with work-tables [2013-01]
A22C 25/08
.
Holding, guiding, or conveying fish before, during or after its preparation (A22C 25/06 takes precedence){; Devices for sizing fish; Automatically adapting conveyors or processing machines to the measured size (transport in general B65G)} [2017-08]
A22C 25/10
.
Devices for threading fish on strings or the like [2013-01]
A22C 25/12
.
Arranging fish, e.g. according to the position of head and tail {(orientating articles during conveying B65G 47/24)} [2013-01]
A22C 25/14
.
Beheading, eviscerating, or cleaning fish {(combined with removing fish-bone, skinning and filleting A22C 25/14; hand tools A22C 25/006)} [2013-01]
A22C 25/142
. .
{Beheading fish} [2013-01]
A22C 25/145
. .
{Eviscerating fish} [2013-01]
A22C 25/147
. . .
{Eviscerating by means of vacuum or suction devices} [2013-01]
A22C 25/16
.
Removing fish-bones; Filleting fish {(combined with beheading, eviscerating A22C 25/14; hand tools A22C 25/006)} [2013-01]
A22C 25/163
. .
{Removing the fins} [2013-01]
A22C 25/166
. .
{Removing loose pin bones, e.g. from fish fillets} [2013-01]
A22C 25/17
.
Skinning fish [2013-01]
A22C 25/18
.
Cutting fish into portions [2013-01]
A22C 25/185
. .
{Hand tools for cutting fish} [2013-01]
A22C 25/20
.
Shredding; Cutting into cubes; Flaking [2013-01]
A22C 25/22
.
Fish-rolling apparatus [2013-01]
A22C 29/00
Processing shellfish {or bivalves}, e.g. oysters, lobsters; {Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines} [2013-01]
A22C 29/005
.
{Grading or classifying shellfish or bivalves} [2013-01]
A22C 29/02
.
Processing shrimps, lobsters or the like {; Methods or machines for the shelling of shellfish} [2017-08]
A22C 29/021
. .
{Cleaning operations on shellfish, e.g. evisceration, brushing} [2013-01]
A22C 29/022
. . .
{Deveining shellfish} [2013-01]
A22C 29/023
. .
{Conveying, feeding or aligning shellfish} [2013-01]
A22C 29/024
. .
{Opening, shelling or peeling shellfish} [2013-01]
A22C 29/025
. . .
{Mechanically opening and shelling crabs, lobsters or other hard-shelled crustaceans} [2013-01]
A22C 29/026
. . .
{Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans} [2013-01]
A22C 29/027
. . .
{Hand tools for shelling shellfish} [2013-01]
A22C 29/028
. .
{Beheading shellfish} [2013-01]
A22C 29/04
.
Processing bivalves, e.g. oysters (oyster knives with openers A47G 21/06) [2013-01]
A22C 29/043
. .
{Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material} [2013-01]
A22C 29/046
. .
{Opening or shucking bivalves} [2013-01]