Half carcass conformation determn. - by image processing using chine as datum point

The examination of slaughtered animal (esp. pig) body halves uses image processing hardware and software to determine the outer contour, flat layer and meat/back fat ratio. The hardware is used to produce recordings of the body halves with the spines and all intervertebral layers. The chime is used at the starting fixed point for determining parameters for the stripping and classification. The chine and other vertebrae are determined by object analysis according to predefined contour and object parameters. Determn. of the chine and other vertebrae is effected pref. by iterative search in the image section with increasing grey value level.; Position of the located vertebrae and of the intervertebral layers is used to determine the meat cutting parameters, while the position of the vertebrae, the outer contour and the fat layer are used to determine fat and meat amounts for classification. ADVANTAGE - Process allows determn. of accurate cutting position parameter, classification of the meat content in the loin region and of the fat thickness, and exact morphological examination.

Patents:
DE 4,131,556

Inventor(s): EGER HORST DIPL ING [DE]; KUMPFERT LOTHAR DR SC TECHN [DE]; HINZ AXEL DIPL ING [DE]; REINHOLD MANFRED PROF DR [DE]

Type of Offer: Sale



« More Food Science Patents

---