Class 17 Slaughtering and carcass preparation | |
---|---|
cpc | description |
17/1 | (1) Killing And Killing Preparation |
17/2 | (1) Killing And Killing Preparation (2) With Elevating and Conveying |
17/3 | (3) Carcass Preparation |
17/4 | (3) Carcass Preparation (4) Hand Tools |
17/5 | (3) Carcass Preparation (5) Intestine Cleaning and Inspecting |
17/6 | (3) Carcass Preparation (6) Crustacea (e.g., Lobster, Crab, Shrimp, etc.) |
17/7 | (3) Carcass Preparation (7) Mollusc (e.g., Bivalves, Clams, Oysters, etc.) |
17/8 | (3) Carcass Preparation (8) Fish Dressing |
17/9 | (3) Carcass Preparation (8) Fish Dressing (9) Eviscerating |
17/10 | (3) Carcass Preparation (8) Fish Dressing (9) Eviscerating (10) With Trimming, Scaling or Skinning |
17/11 | (3) Carcass Preparation (8) Fish Dressing (9) Eviscerating (11) Boning and Ribbing |
17/12 | (3) Carcass Preparation (8) Fish Dressing (12) Filleting |
17/13 | (3) Carcass Preparation (8) Fish Dressing (13) Trimming (e.g., Head, Tail, Fin or Gill Removing) |
17/14 | (3) Carcass Preparation (8) Fish Dressing (14) Scaling |
17/15 | (3) Carcass Preparation (8) Fish Dressing (15) Skinning |
17/16 | (3) Carcass Preparation (8) Fish Dressing (16) Washing |
17/17 | (3) Carcass Preparation (8) Fish Dressing (17) Holders |
17/18 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) |
17/19 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) (19) Scalding |
17/20 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) (20) Plucking |
17/21 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) (21) Sinew Removing (e.g., Tendon Extracting) |
17/22 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) (22) Beheading |
17/23 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) (23) Gizzard Processing (e.g., Brid Stomachs) |
17/24 | (3) Carcass Preparation (18) Fowl (e.g., Chickens, Ducks, Birds, etc.) (24) Supports and Holders (e.g., Shackles) |
17/25 | (3) Carcass Preparation (25) Scalding |
17/26 | (3) Carcass Preparation (26) Singeing |
17/27 | (3) Carcass Preparation (27) Skinning |
17/28 | (3) Carcass Preparation (28) Splitting |
17/29 | (3) Carcass Preparation (29) Supports and Holders |
17/30 | (3) Carcass Preparation (29) Supports and Holders (30) Carcass Spreaders and Retainers |
17/31 | (3) Carcass Preparation (29) Supports and Holders (31) Tongue Protectors |
17/32 | (3) Carcass Preparation (29) Supports and Holders (32) Meat Hangers (e.g., Bacon and Ham Hangers) |
Canadian Patent Classes
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