A Multivariate, Fine and Intelligent Carcass Meat Grading Method on Automatic Pig Slaughtering Line

Abstract

The invention relates to a multi-element fine and intelligent carcass meat grading method for an automatic pig slaughtering line. The multi-element fine and intelligent carcass meat grading method comprises the steps that historical breeding feeding information in the pig breeding process is tracked and collected according to tag numbers of pigs before the pigs are slaughtered; pig slaughtering information is collected in real time in the slaughtering process, a computer program is compiled, and a multi-element fine staging intelligent pig carcass meat grading model is established; various index values, obtained in real time in the slaughtering process on the automatic production line, of carcasses are input into the multi-element fine staging intelligent pig carcass meat grading model, and the operation program is executed, so that automatic grading of pig carcass meat is achieved. According to the multi-element fine and intelligent carcass meat grading method, the information of the breeding mode, fodder feeding, medicine feeding and the like in the breeding process is scientifically introduced, an automatic detection device applicable to the slaughtering production line is adopted, carcass parameters in the slaughtering process are obtained rapidly and effectively, and therefore pig meat grading can be more reasonable and more scientific, and the multi-element fine and intelligent carcass meat grading method is suitable for the live pig variety in China, easy to popularize and applicable to the modern large-scale automatic slaughtering production line.

Description

Technical field [0001] The invention relates to the technical field of carcass meat grading on an automatic pig slaughter line, in particular to a multiple, fine and intelligent carcass meat grading method on an automatic pig slaughter line. Background technique [0002] Pork quality is a multifaceted and comprehensive trait. Farmers, slaughter processors, sellers and consumers have different requirements in the same link, such as the water power, protein binding capacity and emulsification capacity of meat, lean meat percentage, fullness of pig hindquarters and body firmness, freshness, Safety, nutrition, palatability, etc. At the same time, the quality of pork is also affected by various aspects such as handling (on-site management and pre-slaughter treatment), slaughter, freezing and processing. The purpose of pig carcass grading is to determine certain characteristics of the carcass, and determine the value of the carcass and its products based on these characteristics, so ...

AI Technical Summary

Problems solved by technology

"Pig weighing and settlement" is neither scientific, nor can it be judged on quality, and at the same time, it will bring certain harm to food safety

The "scalp meat over-slaughter" mode, due to the difference in pig breeds and breeding methods, the quality of slaughtered pork varies greatly. Although it solves the problem that different commercial pigs have different slaughter rates, it does not solve the problem that different commercial pigs have different slaughter rates. The problem of carcass lean meat rate, that is, the problem of meat production, and does not fully reflect the impact of breeding and slaughtering processes on meat products

Images