Meat Packaging/Handling/Transporting TRIZ Cases

See how a knitted net of heat-shrinkable polyester threads applies controlled compressive force

See how heat-shrinkable polyester threads replace elastic nets to control cooked meat diameter

Automated cleanup positions, self-draining surfaces, and laser intrusion shutdown improve hygiene and uptime in high-speed food slicing.

Individually driven movers on an electromagnetic track replace conveyor belts to improve path flexibility, hygiene, and multi-lane food portion handling.

Planar motors levitate and position carriers to weigh, align, and batch food parts more accurately for packaging and downstream processing.

Planar-motor maglev carriers replace fixed conveyors, letting food trimming lines be reconfigured for sorting, batching, and new equipment layouts.

Scanner-guided cutting maps hidden bones and cartilage in rib primal cuts to improve portion uniformity, cut accuracy, and yield.

3D bone mapping guides rib primal portioning and trimming around hidden bones and cartilage to reduce miss-cuts and improve yield.

Curved branching pipes split food flow into smaller paths to reduce pressure damage, preserve appearance, and improve processed food throughput.

Independent servo feed belts, laser end detection, and automated cleanup let one slicer portion multiple food articles with better yield and hygiene.

Independent feed lanes, laser end detection, and automated cleanup raise slicing throughput while improving hygiene and weight control.

Sensor-driven control detects processing anomalies early, finds root causes, and adjusts utility conditions to cut waste and keep food output on spec.

Independent feed belts and weighing conveyors let multiple food articles be sliced at high speed while improving yield, hygiene, and maintenance.

Independent sensor and activation movement verifies trolley-machine connection, blocking unsafe operation and preserving hygienic handling.

X-ray and optical scanning map hidden bones and cartilage so rib primal cuts can be portioned precisely with fewer miss-cuts and safer handling.

Scanner-guided cutting and vacuum unloading automate portion handling to improve accuracy and throughput with fewer offloader units.

3D scanning and simulated pressing define pork belly trim lines that prevent blowouts and thin spots while preserving yield.

Inline weighing of partial portions and stacked food portions enables automatic slice adjustment for consistent target weight at high throughput.

Scrapers in rotating receptacles and the collector remove sticky coating buildup, keeping solid food weighing and discharge consistent.

Independent conveyors and downstream sensing let meat flow adjust in real time, reducing station downtime and handling excess meat efficiently.

In-line weighing and feedback control keep stacked food portions on target weight despite slice-to-slice variation at high throughput.

Conveyors and staged mixers replace trolley handling to cut material loss, stabilize temperature and ice crystallization, and keep moulding continuous.

Central blade-actuator alignment and dual-track guidance reduce scribe saw binding, bearing wear, downtime, and blade failure in loin pullers.

A spring-biased roller compresses the carcass above the J blade to stabilize cut depth, reduce meat waste, and improve loin yield.

Rejected bulk meat is diverted, imaged, and linked to container IDs so rework stations can identify defects without slowing parallel inspection.

Two-stage weighing combines fast grading with precise final measurement to batch food parts at high speed with minimal target-weight deviation.

In-line weighing of part portions and stacked food portions enables closed-loop slice adjustment for uniform target weights without slowing throughput.

A secondary recirculation stream lets rejected meat pieces be re-inspected and cleaned without stopping the main line, improving throughput and yield.

A stabilized chute with rollers and pressure supports keeps bone-in beef aligned so the bone cuts first, reducing shredding, bone dust, and setup time.

Dynamic cutting rules reshape food piece weight distribution so batching meets target weights with less giveaway and fewer rejected packs.

Different spray pressures on inner and outer carcass sides improve washing coverage while reducing meat damage, water use, and energy use.