The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:

1. A method for trimming an irregularly shaped food product to be subsequently pressed into a desired three-dimensional shape having at least one specific dimension or other physical specification, comprising: a) scanning the irregularly shaped food product to obtain data regarding the physical characteristics of the food product; b) generating a three-dimensional model of the scanned food product based on the scanning data; c) simulating pressing the three-dimensional model of the scanned food product into the desired three-dimensional shape; d) based on the results of the simulating step, determining a pattern for trimming the food product so that when pressed into the desired three-dimensional shape, the pressed food product is altered in shape to achieve the at least one specific physical specification; and e) trimming the food product according to the determined trimming pattern.

2. The method of Claim 1, wherein the at least one specific dimension or other physical specification of the pressed three-dimensional shape includes one or more of the width, length, height, thickness, area, volume and flatness of the pressed desired three- dimensional shape.

3. The method of Claim 1 or 2, wherein in trimming the food product in accordance with the determined trimming pattern, the pressed food product is facilitated into achieving the at least one specific physical specification.

4. The method of any one of Claims 1-3, wherein trimming the food product, so as to maintain the structural integrity of the food product when pressed.

5. The method of any one of Claims 1-4, wherein when the trimmed food product is pressed into the three-dimensional shape, the mass of the trimmed food product coincides with the mass of the pressed three-dimensional shape.

6. The method of any one of Claims 1-5, wherein simulating the pressing of the modeled food product into the three-dimensional shape, comprising: a) simulating dividing the modeled food product into individual sections; b) measuring at least one physical characteristic of the simulated individual sections; c) determining the variance of the measured at least one physical characteristic of the simulated individual sections from the normative corresponding physical characteristic(s) of the food product.

7. The method of Claim 6, comprising determining for the simulated individual sections the variance of at least one of the height and volume of the simulated individual sections from the normative height and volume of the food product.

8. The method of any one of Claims 6 or 7, wherein the simulated individual sections of the food product are taken along at least one of: the width of the food product; the length of the food product; and the height of the food product.

9. The method of any one of Claims 6-8, wherein the at least one physical characteristic of the simulated individual section includes one or more of the width, length, height, thickness, area, volume and flatness of the simulated individual section.

10. The method of any one of Claims 1-9, further comprising: a) mapping an initial two-dimensional area on the modeled food product to be subsequently pressed into the three-dimensional shape; b) simulating pressing the three-dimensional model of the scanned workpiece coinciding with the mapped two-dimensional area, into the three-dimensional shape; and c) based on the results of the simulating step, determining a trimming pattern for the food product so that when pressed into the three-dimensional shape, the pressed food product achieves the at least one specific physical specification.

11. The method of Claim 6, further comprising: a) mapping a two-dimensional area on the modeled food product; and b) simulating dividing the modeled food product corresponding to the mapped two-dimensional area into individual sections.

12. The method of any one of Claims 1-11, further comprising transmitting the trimming pattern to a pressing apparatus for pressing the food product into the three-dimensional shape.

13. The method of Claim 12, further comprising transmitting information regarding the physical characteristics to the pressing apparatus.

14. A method of trimming an irregularly shaped meat product to be subsequently pressed into a desired three-dimensional generally rectangular shape having at least one specific dimension or other physical specification, comprising: a) scanning the irregularly shaped meat product to obtain data regarding the physical characteristics of the meat product; b) generating a three-dimensional model of the scanned meat product; c) analyzing the modeled meat product in sections; d) ascertaining at least one physical characteristic of the analyzed sections related to the ability of the meat product to be pressed into the three-dimensional shape; e) determining the variance between the at least one physical characteristic of the analyzed section of the meat product relative to the nominal corresponding physical characteristic(s) of the meat product; f) based on the results from step (e), determining a trimming pattern for the meat product so that when pressed into the desired three-dimensional shape, the meat product achieves the at least one specific physical specification; and g) trimming the meat product according to the determined trimming pattern.

15. The method of Claim 14, wherein the analyzed sections of the modeled meat product comprise sections of the meat product across the width of the meat product, along the length of the meat product, and/or along the height of the meat product.

16. The method of Claim 14 or 15, wherein the at least one specific dimension or other physical characteristic of the analyzed sections of the meat product including one or more of the width, length, thickness, height, area, volume and flatness of the sections.

17. The method of Claim 16, wherein the at least one physical characteristic including one or more of the width distribution of the analyzed sections; the length distribution of the analyzed sections; the thickness distribution of the analyzed sections; the height distribution of the analyzed sections; the area distribution of the analyzed sections; the volume distribution of the analyzed sections; and the flatness distribution of the analyzed sections.

18. The method of any one of Claims 14-17, wherein the at least one specific physical specification of the pressed three-dimensional shape includes one or more of the width, length, height, thickness, area, volume and flatness of the pressed three-dimensional shape.

19. The method of any one of Claims 14-18, wherein in trimming the meat product in accordance with the determined trimming pattern, the pressed meat product is facilitated into achieving the at least one specific physical specification.

20. The method of any one of Claims 14-19, wherein in trimming the meat product, seeking to maintain the structural integrity of the meat product when pressed.

21. The method of any one of Claims 14-20, wherein when the trimmed meat product is pressed into the three-dimensional shape, the mass of the trimmed meat product coincides with the mass of the pressed three-dimensional shape.

22. The method of any one of Claims 14-21 , further comprising transmitting the trimming pattern to a pressing apparatus for pressing the meat product into the three-dimensional shape.

23. The method of Claim 22, further comprising transmitting information regarding the physical characteristics to the pressing apparatus.

24. A method for developing a trimming pattern for a pork belly having longitudinal side edges to be subsequently pressed into a rectilinear volume of a desired width, comprising: a) scanning the pork belly to obtain data regarding the physical characteristics of the pork belly including the width distribution and volume distribution of the pork belly; b) generating a three-dimensional model of the pork belly; c) simulating slicing the modeled pork belly into virtual slices extending across the width of the pork belly; d) determining the height and volume of the simulated slices; e) determining for the simulated slices the variance from the average height and volume of the modeled pork belly; f) using the variance determinations to develop a trimming pattern for the pork belly so that upon pressing the pork belly into the rectilinear volume, the desired width of the pressed pork belly is achieved while seeking to maintain the structural integrity of the pork belly.

25. The method according to Claim 24, wherein seeking to maintain the structural integrity of the pork belly comprises seeking to avoid fractures, cracks, splits, blowouts and thin areas of the pressed pork belly.

26. The method according to Claim 24, further comprising: a) mapping an initial two-dimensional area on the pork belly to select a portion of the pork belly to be harvested from the pork belly based on the three- dimensional model of the pork belly; and b) simulating slicing the pork belly corresponding to the mapped two- dimensional area of the pork belly.

27. The method of Claim 26, in mapping an initial two-dimensional area to select a portion of the pork belly to be harvested: determining for each of the simulated slices the variance for desired physical attributes of the slices; rating the overall selected portion of the pork belly corresponding to the mapped two-dimensional area and location based on the extent to which of the simulated slices possesses the desired physical attributes of the slices until an optimum two-dimensional area and location on the workpiece is obtained.

28. The method of Claim 27, comprising rating the overall selected portion of the pork belly to be harvested according to an optimization function as applied to the designated physical characteristics of the final pieces to be divided from the selected portion.

29. The method of any one of Claims 24-28, further comprising: determining at least one of the height distribution and volume distribution of the simulated slices; and comparing the at least one of height distribution and volume distribution with the average height and volume of the modeled pork belly; based on the variance of the at least one height distribution and volume distribution of the simulated slice from the average height or volume of the modeled pork belly, developing a pattern for trimming the pork belly.

30. The method of Claim 29, wherein in developing the trimming pattern, seeking to adjust the mass of the simulated slice with the average mass of the work product.

31. The method of any one of Claims 24-30, wherein the pattern for trimming of the pork belly extends along at least one side edge of the pork belly.

32. The method of Claim 31, wherein the pattern for trimming the pork belly extends along both edges of the pork belly.

33. The method of any one of Claims 24-32, wherein the desired width is a fixed width along the length of the pork belly.

34. A method of trimming a pork belly by trimming along the trimming pattern determined by any one of the Claims 24-33.

35. A control system for controlling a system for trimming a stream irregularly shaped meat products while being conveyed on a conveyor system to be subsequently pressed into a desired three-dimensional shapes having at least one specific dimension or other physical specification, comprising, the conveyor system transporting the meat products past a scanner apparatus for scanning the meat product to obtain electronic data regarding the physical characteristics of the meat products and past a cutter for trimming the meat products according to a cutting pattern determined by the control system, the control system controlling the trimming system to: a) generate a three-dimensional model of the scanned meat products based on the scanning data; b) simulate pressing the three-dimensional model of the scanned meat products into the desired three-dimensional shape; c) based on the results of the simulation step, determine a pattern for trimming the meat products so that when pressed into the desired three-dimensional shapes, the pressed meat products are altered in shape to achieve the at least one specific dimension or other physical specification; and d) control the cutter to trim the meat product according to the determined trimming pattern.

36. The control system of Claim 35, wherein the at least one specific dimension or other physical specification of the pressed three-dimensional shape includes one or more of the width, length, height, thickness, area, volume and flatness of the pressed three- dimensional shape.

37. The control system of Claim 35 or 36, wherein to trim the meat product in accordance with the determined trimming pattern, the pressed meat product is facilitated into achieving the at least one specific physical specification.

38. The control system of any one of Claims 35-37, wherein-to trim the meat product so as to maintain the structural integrity of the meat product.

39. The control system of any one of Claims 35-38, wherein when the trimmed meat product is pressed into the three-dimensional shape, the mass of the trimmed meat product coincides with the mass of the pressed three-dimensional shape.

40. The control system of any one of Claims 35-39, wherein the simulation of the pressing of the modeled meat product into the three-dimensional shape, comprising to: a) simulate dividing the modeled meat product into individual sections ; b) measure at least one physical characteristic of the simulated individual sections; c) determine the variance of the measured physical characteristic of the simulated individual sections from the normative corresponding physical characteristic(s) of the meat product.

41. The control system of Claim 40, comprising to determine for the simulated individual sections the variance of at least one of the height and volume of the simulated individual sections from the normative height and volume of the corresponding individual sections of the pressed meat product.

42. The control system of any one of Claims 40 or 41, wherein the simulated individual sections of the meat product are taken along at least one of: the width of the meat product; the length of the meat product; and the height of the meat product.

43. The control system of any one of Claims 40-42, wherein the at least one physical characteristic of the simulated individual section includes one or more of the width, length, height, thickness, area, volume and flatness of the simulated individual section.

44. The control system of any one of Claims 35-43, further comprising to control the trimming system to: a) map an initial two-dimensional area on the modeled meat product to be subsequently pressed into the three-dimensional shape; b) simulate pressing the three-dimensional model of the scanned meat product coinciding with the mapped two-dimensional area, into the three-dimensional shape; and c) based on the results of the simulation determine a trim pattern for meat product so that when pressed into the three-dimensional shape, the pressed meat product achieves the at least one specific physical specification.

45. The control system of Claim 40, further comprising to control the trimming system to: a) map a two-dimensional area on the modeled meat product; and b) simulate dividing the modeled meat product corresponding to the mapped two-dimensional area into individual sections prior to determining the physical characteristics of the simulated individual sections.

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46. The control system of any one of Claims 35-45, further comprising to control the trimming system to transmit the trimming pattern to a pressing apparatus for pressing the meat product into the three-dimensional shape.

47. The control system of Claim 46, further comprising to control the trimming system to transmit information regarding the physical characteristics to the pressing apparatus.

48. A non-transitory computer-readable medium including computer- executable instructions which, when loaded onto a computer, to cause a system for trimming a stream of irregularly shaped meat products to: a) designate at least one specific physical specification for a meat product pressed into a desired three-dimensional shape from an irregularly shaped initial meat product that has been trimmed according to a pattern determined to facilitate achieving the at least on specific physical characteristic of the meat product; b) scan the meat product to obtain data regarding the physical characteristics of the meat product; c) generate a three-dimensional model of the scanned meat product based on the scanning data; d) simulate pressing the three-dimensional model of the scanned meat product into the desired three-dimensional shape; e) based on the results of the simulation, determine a pattern for trimming the meat product so that when pressed into the desired three-dimensional shape, the pressed meat product is altered in shape to achieve the at least one specific physical specification; and f) control the cutter to trim the meat product according to the determined trimming pattern.

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