PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00)

Description

A22C encompasses machinery and methods for processing meat, poultry, and fish after slaughter, including operations such as cleaning, cutting, deboning, portioning, and preservation treatments. This subclass covers equipment like saws, slicers, grinders, and filleting machines used in meat processing facilities, as well as processes for curing, smoking, and other value-added treatments. It excludes the slaughter operation itself (covered by A22B) and general food preservation techniques not specific to meat or fish processing (covered elsewhere in Class A23).

11 direct subcodes

Child Classifications

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A22C 11/00 Sausage making
A22C 13/00 Sausage casings
A22C 15/00 Apparatus for hanging-up meat or sausages
A22C 17/00 Other devices for processing meat or bones
A22C 18/00 Plants, factories, or the like for processing meat (for processing poultry only A22C21/00; for processing fish only A22C25/00)
A22C 21/00 Processing poultry
A22C 25/00 Processing fish
A22C 29/00 Processing shellfish , e.g. oysters, lobsters;
A22C 5/00 Apparatus for mixing meat, sausage-meat, or meat products (mixing in general B01F)
A22C 7/00 Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
A22C 9/00 Apparatus for tenderising meat, e.g. ham