An important characteristic in obtaining meat from poultry carcasses is, in preparation for this, the handling of the carcass in the area of the clavicle (4), where the problem to be solved is to ensure that, even in cases where the clavicle is broken, that breast pieces of this do not remain in the breast meat. This problem is solved by inserting a shaped block (18) into the V-shaped section of the clavicle, said shaped block having in plan view a wedge shape, the flanks of which are provided with slot-like grooves (26), into which the branches of the clavicle can fit, so that these disappear into the grooves. The clavicle can then be scraped clean on its outside surface, by means of scraper knives (32) guided over the flanks of the shaped block, without the danger that any broken pieces will be picked up and lifted out. …IMAGE…
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