PROCESSING MEAT, POULTRY, OR FISH

Introduced: September 1968

Classification Context

Section:: HUMAN NECESSITIES
Class:: BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
Subclass:: PROCESSING MEAT, POULTRY, OR FISH

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).

Related Keywords

BONING meat or fishprocessing of MEATSHAPING meat, meat products or fishremoving SINEWS from meat

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
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
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