Pig carcass identification method and corresponding camera and system

Abstract

The invention provides a pig carcass identification method, camera and system, and the method comprises the steps: a code printing step: carrying out the knocking printing of a blood code representing the attribute information of a live pig on the epidermis of the live pig through a blood code knocking printing device; an identification step: identifying the blood code on the skin of the pig carcass after the pig is slaughtered through image identification equipment erected on a pig slaughtering line; and an association step: carrying out information association on the identified blood code and the pig carcass, and endowing the pig carcass with the attribute information of the blood code. By standardizing blood code patterns and coding equipment, the source and destination information of each carcass product on a slaughtering line can be quickly identified in out-of-order slaughtering, a unique traceability code identifier of the pork carcass is generated and printed on the surface of the carcass, and the carcass is automatically conveyed to different workshops such as a pre-cooling room and a platform according to a plan, so that the inspection and traceability of each link are facilitated; the requirements of object and code integration and slaughtering and selling connection are met, and whole-process supervision is achieved, so that meat quality safety is guaranteed, and food safety is guaranteed.

Description

Technical Field

[0001] The invention relates to a pig carcass identification method and a corresponding camera and system, in particular to the field of pig slaughtering and pig and pig product marking. Background Art

[0002] According to the law, all animal products must first undergo slaughter quarantine during the slaughter and circulation process. After passing the quarantine, the official veterinarian of the animal health supervision agency shall issue an animal quarantine certificate. Taking live pigs as an example, at present, after transportation, rest, hot water scalding and rolling friction hair removal, head removal, splitting and other processes in the slaughter process, the unique identification information worn by the live pigs, such as ear tags and leg rings, will fall off, resulting in unclear electronic information on the source of the pork carcasses and the destination of the products after passing the quarantine. As a result, the information for issuing certificates still has problems such as one certificate for each batch, low efficiency of issuing certificates, and discrepancies between physical evidence. In addition, ear tags and leg rings are expensive and difficult to popularize.

[0003] In order to be able to identify pork carcasses after slaughter, the main method used by slaughterhouses is to stamp a blood code representing the source and destination information of the live pigs on the skin of the live pigs during the selection and transaction process before slaughter. During the slaughtering process, the blood code information of the pork carcasses is identified to determine its source and destination information, thereby meeting the requirements of pork product information traceability.

[0004] With the advancement of relevant policies on paperless animal quarantine certificates and information-based traceability management of agricultural product quality and safety, there is an urgent need to add non-fall-off and readable identification information to the animal pre-slaughter rest and selection process, quickly sort the pork carcasses on the slaughtering production line, generate a unique identity traceability code for the pork carcasses, collect and bind the source and destination information of the pork carcasses, control the circulation of pork carcass products in the slaughterhouse workshop, and facilitate the generation of refined traceability link information for each piece and each head of pork carcasses.

[0005] The application number is 201811476271.9, and the invention name is "A livestock carcass skin marking device, system and marking method", which discloses a livestock carcass skin marking device, the device includes a coding unit and a coding unit, the coding unit reads the livestock skin marking data stored locally or on a server to generate a corresponding printing image; the coding unit includes an ink nozzle, and the ink nozzle sprays the printing image on the livestock carcass skin. However, how to obtain the pig's blood code information and associate it with the traceability code sprayed on the pig carcass skin, these are all things to consider. Summary of the invention

[0006] The purpose of the present invention is to provide a pig carcass identification method and a corresponding camera and system, which can identify the blood code on the pig carcass during the slaughtering production process, obtain the source and destination information of the pig carcass, and improve the efficiency of the informationization of the pork product traceability code.

[0007] In order to realize the present invention, the present invention provides a pig carcass identification method, the method comprising: The coding step is to use a blood code stamping device to stamp a blood code representing the attribute information on the skin of the live pig; an identification step, identifying the blood code on the skin of the pig carcass after the pig is slaughtered by using an image recognition device installed on the pig slaughtering line; The step of associating the identified blood code with the pig carcass is performed to assign attribute information of the blood code to the pig carcass.

[0008] Furthermore, the identifying step further includes, A plurality of blood code areas on the pig carcass are searched, and a correct blood code is identified from the plurality of blood code areas.

[0009] Furthermore, the identifying step further comprises: The photo or video corresponding to the identified blood code is saved and uploaded to the server.

[0010] Furthermore, the method further comprises, The traceability code spraying step is to use a spraying device to spray the traceability code on the surface of the pig carcass, and associate the attribute information of the blood code with the traceability code.

[0011] Furthermore, the identifying step further comprises: In the counting step, the image recognition device counts the identified pig carcasses and associates the counting result with the identified blood code.

[0012] Furthermore, the attribute information is the source or destination information of the live pigs.

[0013] The present invention also provides a pig carcass identification method, the method comprising: The coding step is to use a blood code stamping device to stamp a blood code representing the attribute information on the skin of the live pig; An identification step is to identify the blood code on the skin of the pig carcass by using an image recognition device installed on the pig slaughtering production line; A control step is to use the identified blood code to control the operation of equipment on the pig slaughtering line.

[0014] Furthermore, the control step also includes controlling the transportation of the pig carcass to a designated storage area using the identified blood code, and the attribute information of the blood code includes source or destination information.

[0015] The present invention also provides a camera, which identifies the blood code on the surface skin of the pig carcass after slaughtering the pig and outputs the identification result of the blood code.

[0016] The present invention also provides a pig carcass identification system, wherein the system applies the pig carcass identification method.

[0017] After adopting the solution of the present invention, by standardizing the blood code pattern and coding equipment, the source and destination information of each carcass product on the slaughter line can be quickly identified in disordered slaughter, and a unique traceability code for the pork carcass can be generated and printed on the surface of the carcass, and automatically transported to different pre-cooling rooms and platforms as planned, which is convenient for inspection and traceability of each link. At the same time, this invention also meets the requirements of "integration of goods and codes, and connection between slaughtering and marketing", and realizes full-process supervision, thereby ensuring the quality and safety of meat products and food safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a schematic diagram of the slaughter quarantine coding and traceability management information platform; Figure 2 and Figure 3 It is a front view and a side view of the blood code stamping device; Figure 4 and Figure 5 It is the front view and side view of the blood code stamping device 2; Figure 6 and Figure 7 They are the top view and side view of the blood code font respectively; Figures 8a to 8c The blood code of pork carcass surface captured by the camera on the slaughtering production line; Fig. 9 Schematic diagram of AI identifying blood code; Fig.10 This is a schematic diagram of the application of printing traceability QR codes on the skin of pork carcasses in the slaughtering production line. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] The specific implementation scheme of the present invention will be described in detail below with reference to the accompanying drawings.

[0021] In order to realize the present invention, the present invention requires equipment for printing blood codes on the skin of live pigs, inkjet equipment for printing traceability codes and quarantine stamps and other patterns on the skin of pork carcasses, video data acquisition equipment and slaughter quarantine inkjet and traceability management information platform. The slaughter quarantine inkjet and traceability management information platform mainly includes the subject file management system, the admission management system, the AI ​​recognition system, the slaughter quarantine inkjet system, the production and marketing and traceability system.

[0022] In order to facilitate the application of blood codes, it is necessary to standardize the coding rules for the on-site numbers of slaughterhouse customers' pig suppliers and meat dealers. Pig suppliers are also called slaughterhouses, and meat dealers are also called butchers, and establish the main electronic information files for them in the system.

[0023] The on-site number needs to be produced and its characters are used on the equipment for stamping blood codes. After the live pigs enter the site and fill in the relevant animal certificate number, animal species, and source information of the live pig supplier into the system, they enter the selection and transaction stage. The blood code stamping equipment with the number characters of the relevant live pig suppliers and meat dealers is used to stamp the live pigs' skin to form a blood code pattern imprint on the skin, and the selection and transaction information is uploaded to the slaughter quarantine coding system. After the meat dealers are selected, the slaughterhouse will allocate a waiting pen for them and a pre-cooling room and platform for picking up the meat after slaughter.

[0024] After the live pigs have rested in the slaughter pen, they enter the slaughtering production stage. The video data of the blood code pattern of the live pigs is collected by the camera on the slaughtering line. This video data is transmitted to the AI ​​recognition system for blood code pattern recognition, and the on-site numbering information is obtained and transmitted to the slaughtering quarantine coding system.

[0025] The on-site numbers of pig suppliers and meat operators are uploaded to the slaughter quarantine coding system in sequence. The system automatically processes the associated selected transaction information, generates a unique traceability code in sequence, and binds the corresponding source and destination information. The source information includes the pig supplier, animal certificate number and the breeding area in the certificate, etc. The destination information includes the meat operator and its address information, etc. This information serves as the preparation information for the traceability chain of pork products.

[0026] The unique traceability code generated in sequence will be pushed to the coding equipment, and the coding equipment will also spray the traceability code pattern on the surface of the pork carcass in sequence. At the same time, the printed traceability code will be transmitted back to the slaughter quarantine code coding system. The system will then automatically confirm that the traceability code has been printed and used. At the same time, the traceability code is associated with relevant source and destination information to form a traceability chain.

[0027] The pork carcass products slaughtered on the slaughtering line will be automatically transferred to the corresponding pre-cooling rooms and platforms according to the pre-cooling room and platform information allocated to the meat business operators.

[0028] After slaughtering, meat dealers take away the pork carcass products. In the circulation link, consumers and regulators can scan the unique traceability code on the carcass skin. Through this traceability code, they can query the slaughter quarantine coding system and the production, sales and traceability system and return the product certificate information and traceability chain information.

[0029] The basic idea of ​​the present invention is described above and will be described in detail below.

[0030] Figure 1This is a schematic diagram of the slaughter quarantine coding traceability management information platform. The hardware of the slaughter quarantine coding traceability management information platform includes at least blood coding equipment, coding equipment and cameras. The blood coding equipment is used to print the on-site numbers of the pig suppliers and meat business operators associated with the pigs on the skin of the pig carcass, the coding equipment is used to print the traceability code and quarantine inspection seal on the skin of the pig carcass, and the camera is used to shoot the blood code printed on the skin of the pig carcass, and obtain its source and destination information by identifying the blood code.

[0031] The software involved in the slaughter quarantine coding and traceability management information platform includes at least the subject file management system, admission management system, AI recognition system, slaughter quarantine coding system, and production, sales and traceability system. Among them, the subject file management system is used to manage the information of pig suppliers and meat operators of the slaughterhouse and their on-site numbers. According to the established standardized coding rules, the daily main customers of the slaughterhouse, including pig suppliers, meat operators, etc., are registered and managed. For these subject files, the unique on-site number, subject name, district and address that comply with the coding rules are recorded in the system.

[0032] The admission management system is used to fill in the relevant animal certificate number, animal species, pig supplier and other source information into the system when the pigs enter the farm. In the daily admission link, the system will register the daily admission details of the pigs, including animal certificate number, admission date, animal species, admission quantity, source of the consignor, source of the admission division, pig supplier and other information.

[0033] The AI ​​recognition system is used to identify the blood code on the skin of pig carcasses after slaughter through AI algorithms.

[0034] The slaughter quarantine coding system is used to print the traceability code on the pig carcass skin and associate it with the blood code on the pig carcass skin identified by the AI ​​identification system.

[0035] The production, sales and traceability system is used to record and query the sales information of live pigs and live pig products.

[0036] Table 1 shows the standardized on-site numbering of live pig suppliers and meat operators. In order to facilitate the machine or human eye to read the blood code information, and to ensure that the blood code is read manually after slaughter, so as to accurately obtain the pork products related to oneself, it is necessary to first formulate standardized on-site numbering and coding rules for live pig suppliers and meat operators.

[0037] 1) The number of live pig suppliers is relatively small, so a two-digit code can be used. A code with three or more pure digits or a combination of English and numerals can also be supported, as long as it is unique within a slaughterhouse.

[0038] 2) There are relatively many meat business operators, so a code consisting of one English digit and three digits can be used. A code consisting of four or more pure digits or a combination of English and digits can also be supported. One English digit can represent a customized destination zoning mark, which can be guaranteed to be unique within a slaughterhouse.

[0039] Table 1 Standardized on-site numbering rules for pig suppliers and meat operators

[0040] Figure 2 and Figure 3 The front view and side view of the blood code stamping device. The blood code includes 4 fonts "B116", which are single-row fonts and are stuck in the card slot of the stamping device. One side of the card slot is open for placing the fonts. After the fonts are placed, the bolts set on the open side clamp the fonts. Different pig suppliers and meat operators need to use different fonts due to different on-site numbers. When replacing the font, you only need to unscrew the screws, take out the font, and put in the new font. When using the single-row font of the blood code stamping device, the on-site numbers of pig suppliers and meat operators need to be applied separately, and a total of two taps are required, which is inefficient; the application positions are scattered, which is not conducive to camera AI recognition; and two applications are prone to errors.

[0041] Figure 4 and Figure 5 The front and side views of the second blood code stamping device. The second blood code stamping device has two rows of fonts. The upper row is the on-site number "34" of the pig supplier, and the lower row is the on-site number "B116" of the meat business. They are locked with bolts. When the font needs to be replaced, unscrew the screws, take out the font, and put in a new font. Using the double-row font of the second blood code stamping device to apply the on-site numbers of the pig supplier and the meat business only requires one tap, which is highly efficient; the two rows of blood codes are together and fixed in position, which is convenient for camera AI recognition; the probability of error when applying is low.

[0042] There is another method that can achieve the simultaneous application of the on-site numbers of the pig supplier and the meat business in a single tap, that is, lengthening the card slot to accommodate 6 fonts "34B116" or 7 fonts "34-B116". However, this method requires a relatively long and flat area of ​​the pig's skin, which is difficult to find the corresponding part, affecting the application quality.

[0043] Figure 6 and Figure 7 The top view and side view of the blood code mold are shown respectively. The blood code mold is generally made of aluminum or stainless steel.

[0044] After the entry registration phase, the selection and transaction phase begins. Meat dealers will arrive at the slaughterhouse one after another and select and purchase live pigs from pig suppliers. After the selection is completed, a device for stamping blood codes on the skin of live pigs will be used to combine the characters corresponding to the animal live pig supplier number and its meat dealer number, and stamp them together on the skin of the live pigs to form a blood code mark that is not easy to erase and can be read. In order to facilitate the subsequent reading of blood code information, it is necessary to formulate a standardized blood code stamping pattern. A group of overall blood code patterns has the live pig supplier number above and the meat dealer number below. Multiple groups of blood code patterns are stamped in areas near the pig's back that are not prone to skin wrinkles after being hung on a hook. At the same time, in the selection phase, the live pig supplier will register the entry animal certificate number, the number of live pigs purchased, and the purchased meat dealer information after each meat dealer has completed the selection and purchase, and report them to the slaughter quarantine inkjet system and the production, sales and traceability system, and save the selection transaction information for the certificate issuance phase.

[0045] At the same time, the meat dealer confirms that the selection is completed through the system, and the system will automatically allocate information such as the pre-cooling room and its platform for picking up the meat after slaughtering based on operating habits, or the meat dealer manually fills in information such as the pre-cooling room and its platform for picking up the meat and reports it to the system.

[0046] Figures 8a to 8c This is the blood code of the pork carcass surface captured by the camera on the slaughtering production line. After the selection and transaction and the blood code is stamped, the pigs begin to rest until the slaughtering stage. Figures 8a to 8c Three groups of blood codes "01 A001", "11 B011" and "34 B116" are stamped on it respectively. The slaughtering process will adjust the slaughter batches of live pigs based on the selection transaction information. In the same time period, there are multiple meat operators who select live pigs from multiple different live pig suppliers and enter the slaughtering line at the same time, resulting in the pork carcasses themselves being out of order on the slaughtering line. At this time, after the depilation and trimming process of the slaughtered live pigs, the surface of the pork carcass is relatively clean and tidy. The blood code on the skin of the pork carcass is photographed by a camera, and the video data will be transmitted to the AI ​​recognition system of the slaughter quarantine inkjet coding and traceability management information platform for recognition, and the pig supplier number and meat operator number information contained in the blood code will be identified, and then the physical slaughter line number bound to the camera itself and the identification count of the number of slaughtered heads will be superimposed, forming the pork carcass sorting information and automatically uploading it to the system. For those who cannot be read due to too many scars or other reasons, manual video recording is provided to read and supplement the information to the system.

[0047] Fig. 9Schematic diagram of AI blood code recognition. The camera installed on the slaughter line takes video and captures photos of the movement of pig carcasses in real time. When a pig carcass is captured, the pig carcass is counted and tracked, and the area in the pig carcass photo that may contain blood codes is searched. The blood code is identified from the searched blood code area to verify whether the blood code is correct. If it is correct, it is uploaded to the slaughter quarantine coding system. If it is wrong, another area is changed for identification. If all areas cannot identify the correct blood code in the end, the photos and videos are recorded, and an unrecognizable mark is given, which is also uploaded to the slaughter quarantine coding system for subsequent processing.

[0048] Fig.10 This is an application diagram of printing traceability QR codes on the surface of pork carcasses on the slaughtering production line. After AI recognizes the carcass sorting information, the slaughter quarantine coding system of the platform will automatically generate unique traceability QR codes 2 and digital codes 3 in sequence according to this sorting information, and push the traceability code information to the coding equipment bound to the physical slaughtering line. The coding equipment will print traceability codes, meat inspection pass stamp 1, quarantine inspection stamp 4 and other patterns on the surface of pork carcasses in the order of slaughter. This unique traceability QR code information is bound to the information of pig suppliers and meat operators, and the transaction information is matched and selected through this information, forming the source information and destination information of the traceability chain at the same time.

[0049] As pig carcasses move sequentially on the slaughtering line, the blood code information queue captured and recognized by the camera is consistent with the queue formed by the inkjet printer. The blood code can also be associated with the traceability code by comparing the queues. In this way, the traceability code does not need to be generated after the blood code is recognized.

[0050] The steps of AI recognition are as follows: First, AI uses interval video frame data to perform motion detection. When there is movement, it analyzes whether it is a pig carcass. When it is determined to be a pig carcass, multiple frame images are used to identify the blood code of the carcass. The multiple sets of results identified are used to select the pig supplier number and meat business operator number of the system to obtain the intersection of all data sets to assist AI judgment.

[0051] After the printed QR code information is uploaded to the slaughter quarantine coding system through the coding equipment, the source and destination information of the traceability chain related to the unique traceability code and the corresponding production and sales ledger are automatically generated, meeting the two functions of production and sales statistics and inspection and traceability.

[0052] After slaughtering on the slaughtering production line, with the help of AI-recognized blood codes, the production automatic management system will automatically transfer the source and destination information of the pig carcasses to the corresponding workshops according to the meat pre-cooling room and platform plan information submitted by the meat business operator. Then the meat business operator manually reads the blood code information to identify the field number and get his own pork carcass product. Then the pig carcass product enters the circulation link, and the unique traceability QR code printed on the skin of the carcass serves as the only readable identification after it leaves the market. Consumers or regulators scan the unique traceability QR code on the skin of the carcass to check the source and destination information of the pork product, satisfying the inspection and traceability function.

[0053] Since the blood code is composed of letters or numbers, it can be recognized by using the OCR (Optical Character Recognition) method. OCR refers to the process of analyzing and identifying image files of text materials to obtain text and version information. In other words, the text in the image is recognized and the content in text form is returned. OCR technology is now very mature, especially with the emergence of artificial intelligence-related technologies. OCR has also developed from the earliest simple recognition methods such as template matching to the application of various deep neural networks today, which greatly improves the recognition rate and reduces the error recognition rate and rejection rate. Today, OCR technology is used in various scenarios such as document form recognition, license plate and driver's license recognition, card recognition, financial bill recognition, etc.

[0054] In order to simplify the system, the camera that captures the pig blood code can also be integrated with the pig blood code recognition algorithm, and output the pictures, videos, recognition areas, recognition results, carcass counting results, etc. used to identify the blood code, so as to facilitate access to various occasions where blood code recognition is required, such as inkjet code traceability, carcass transport track changes, etc.

[0055] Finally, it should be noted that the above embodiments are intended to illustrate rather than limit the technical solutions of the present invention, and a person skilled in the art may modify or make equivalent substitutions to the present invention, and any modification or partial substitution that does not depart from the spirit and scope of the present invention shall be included in the scope of protection of the claims of the present invention.

Claims

1. A method for identifying pig carcasses, characterized in that: The method comprises, The coding step is to use a blood code stamping device to stamp a blood code representing the attribute information on the skin of the live pig; an identification step, identifying the blood code on the skin of the pig carcass after the pig is slaughtered by using an image recognition device installed on the pig slaughtering line; The step of associating the identified blood code with the pig carcass is performed to assign attribute information of the blood code to the pig carcass.

2. The pig carcass identification method according to claim 1, characterized in that: The identifying step further comprises: A plurality of blood code areas on the pig carcass are searched, and a correct blood code is identified from the plurality of blood code areas.

3. The pig carcass identification method according to claim 2, characterized in that: The identifying step further comprises: The photo or video corresponding to the identified blood code is saved and uploaded to the server.

4. The pig carcass identification method according to claim 1, characterized in that: The method further comprises, The traceability code spraying step is to use a spraying device to spray the traceability code on the surface of the pig carcass, and associate the attribute information of the blood code with the traceability code.

5. The pig carcass identification method according to any one of claims 1 to 4, characterized in that: The identifying step further comprises: In the counting step, the image recognition device counts the identified pig carcasses and associates the counting result with the identified blood code.

6. The pig carcass identification method according to claim 5, characterized in that: The attribute information is the source or destination information of the live pigs.

7. A method for identifying pig carcasses, characterized in that: The method comprises, The coding step is to use a blood code stamping device to stamp a blood code representing the attribute information on the skin of the live pig; An identification step is to identify the blood code on the skin of the pig carcass by using an image recognition device installed on the pig slaughtering production line; A control step is to use the identified blood code to control the operation of equipment on the pig slaughtering line.

8. The pig carcass identification method according to claim 7, characterized in that: The control step also includes controlling the pig carcass to be transported to a designated storage area using the identified blood code, wherein the attribute information of the blood code includes source or destination information.

9. A camera, characterized in that: The camera recognizes the blood code on the skin of the pig carcass after slaughter, and outputs the recognition result of the blood code.

10. A pig carcass identification system, characterized in that: The system applies the pig carcass identification method as described in any one of claims 1 to 8.

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