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CPC Definition - Subclass A22C

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Last Updated Version: 2024.08
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)
Relationships with other classification places

Preserving foodstuffs A23B

Fish, meat or poultry preparations A23L

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

References
Limiting references

This place does not cover:

Obtaining protein compositions for foodstuffs

A23J 1/00

Preparation of proteins

C07K 1/00

Apparatus for mixing meat, sausage-meat, or meat products (mixing in general B01F)
Definition statement

This place covers:

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

media0.jpgEP2189068

Relationships with other classification places

Mixing in general B01F

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)}
Definition statement

This place covers:

Apparatuses for pressing and moulding meat.

Relationships with other classification places

Presses B30B

Shaping or working of foodstuffs A23P

References
Limiting references

This place does not cover:

Ham boilers

A47J 27/20

Meat patty moulding devices for domestic use

A47J 43/20

Informative references

Attention is drawn to the following places, which may be of interest for search:

Packaging meat

B65B 25/065

Stackable polygonal containers

B65D 5/001

Special rules of classification
  • 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

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media2.jpgFR2933573

Apparatus for tenderising meat, e.g. ham {(tenderising chemically A23L 13/00, A23L 13/70)}
Definition statement

This place covers:

For treating, tenderising or flavouring meat.

References
Limiting references

This place does not cover:

Processing meat by injection

A22C 17/0053

Tenderising chemically

A23L 13/00

Tenderised or flavoured meat pieces e.g. by injecting

A23L 13/70

Special rules of classification

media3.jpg

WO2010069772

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US2008051020

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US2006019589

Sausage making {(chemical aspects A23L 13/00); Apparatus for handling or conveying sausage products during manufacture}
Definition statement

This place covers:

All machinery and processes related to sausage manufacturing

References
Limiting references

This place does not cover:

Conveying hanging sausages

A22C 15/001

Chemical aspects of sausage making

A23L 13/00

Special rules of classification
  • Conveying sausages in a horizontal position

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US2007080047

  • Manufacturing sausages with a predetermined shape

media7.jpg

US6187362

{Machines for making skinless sausages, e.g. Frankfurters, Wieners}
Definition statement

This place covers:

Machines for making skinless sausages

Special rules of classification
{Separating linked sausages}
Definition statement

This place covers:

Dividing a continuous strand of sausages into portions

media8.jpgUS2003032385

Sausage filling or stuffing machines {(enclosing material in preformed tubular webs B65B 9/10)}
Definition statement

This place covers:

Sausage filling or stuffing machines, parts thereof.

Special rules of classification
  • Stuffing horn assemblies, including devices with multiple interchangeable stuffing horns (e.g. magazine arrangements) A22C 11/0209

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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

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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

media11.jpgUS2007212994

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)}
Definition statement

This place covers:

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

References
Limiting references

This place does not cover:

Subdividing filled tubes by sealing or securing

B65B 9/12

Special rules of classification
  • Apparatuses with two rotary members comprising dividing elements which cooperate with each other

media12.jpgEP1095569

  • 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

media13.jpgWO2007000301

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)}
Definition statement

This place covers:

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

References
Limiting references

This place does not cover:

Stapling machines

B27F 7/17

Applying clips to close bag necks

B65B 51/04, B65B 51/08

Metal clips and staples

B65D 33/1641

Special rules of classification
  • by means of tying, forming knots

media14.jpgUS4188053

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

media15.jpgEP1095570

  • creating a suspension loop
Sausage casings {(made of animal intestines A22C 17/14)}
Definition statement

This place 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

media16.jpgUS2004253398

References
Limiting references

This place does not cover:

Made of animal intestines

A22C 17/14

Protein compositions for foodstuffs

A23J

Devices for treating the surfaces of sheets, webs, etc. in connection with printing

B41F 23/00

Packaging foodstuff

B65D 81/34

Informative references

Attention is drawn to the following places, which may be of interest for search:

Layered products

B32B

{nets and similar open structures to hold sausages and meat in general}
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Filling sausage products into sleeve netting

A22C 11/005

Making nets by knotting of filamentary material

D04G

{printable sausage casings or sausage casings showing any kind of indicia}
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Dying or printing textiles

D06P

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)}
Definition statement

This place covers:

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

References
Limiting references

This place does not cover:

Horizontal conveying of sausages

A22C 11/00

Poultry shackles

A22C 21/0007

Conveying poultry

A22C 21/0053

Spreaders for cattle

A22B 5/06

Transport within slaughterhouses

A22B 7/001

Hooks and gambrels for slaughterhouses

A22B 7/001

Informative references

Attention is drawn to the following places, which may be of interest for search:

Devices for transferring articles between conveyors

B65G 47/61

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

media17.jpgUS2003096568

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

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media19.jpgDE102007048481

media20.jpgFR2828067

Other devices for processing meat or bones
References
Limiting references

This place does not cover:

Holding fish while processing

A22C 25/06

Marking animals

A01K 11/00

Skinning instruments for animal carcasses

A22B 5/16

Cleaning the stomach of slaughtered animals

A22B 5/18

Holding meat for carving

A47J 43/18

Packaging specially shaped pieces of meat

B65B 25/06

Packaging slices of meat, poultry or fish

B65B 25/06

Labelling

B65C

Treating offal

C11B

Splitting intestines

C14B 21/00

Informative references

Attention is drawn to the following places, which may be of interest for search:

Collecting or arranging articles in groups

B07C 5/38

Special rules of classification

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US5324228

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GB874786

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

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WO9834491

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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 place covers:

Complete integral processes for processing meat and plants for their implementation

media25.jpgUS7077057

References
Limiting references

This place does not cover:

Processing poultry

A22C 21/00

Processing fish

A22C 25/00

Processing poultry
Definition statement

This place covers:

All types of machinery and operations performed specifically on poultry:

References
Limiting references

This place does not cover:

Killing poultry

A22B 3/086

Eviscerating carcasses

A22B 5/0005

Deboning carcasses in general

A22B 5/0035

Slaughterhouse gambrels and hooks

A22B 7/001

Special rules of classification

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

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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

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WO2007067052

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

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US5816905

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US4716624

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US2004147211

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

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EP1460902

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

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WO0152659

Glossary of terms

In this place, 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 {; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means (slaughtering fish A22B 3/08)}
Definition statement

This place covers:

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

References
Limiting references

This place does not cover:

Cutting or shaping meat

A22C 17/0006

Slaughtering fish

A22B 3/083

Fish powder, agglomerates or flakes

A23L 17/10

Investigating fish

G01N 33/12

Informative references

Attention is drawn to the following places, which may be of interest for search:

Orientating articles during conveying

A23J 1/00

Special rules of classification

Classes A22C 25/14 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 A22C 25/14 . Hand tools therefor

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DE10341941

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DE10045971

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

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EP1458500

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

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US2011048288

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

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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.

media38.jpg

WO0203807

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US2006155509

  • Shredding, cutting fish into cubes, flaking A22C 25/20, obtaining fish pulp.
  • Fish rolling apparatus A22C 25/22

media40.jpg

DE102009019558

Glossary of terms

In this place, 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 {or bivalves}, e.g. oysters, lobsters; {Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines}
Definition statement

This place covers:

Processing shellfish, bivalves, hard-shelled molluscs and crustaceans

References
Limiting references

This place does not cover:

Processing cephalopods

A22C 25/00

Shellfish preparations

A23L 17/40

Oyster knives with openers

A47G 21/06

Special rules of classification
  • Processing crustaceans A22C 29/02, grading, beheading, conveying, deveining shrimps and prawns, shelling and peeling crustaceans. Hand tools therefor A22C 29/027 .

media41.jpg

GB2197179

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

media42.jpgWO9400022