Beef Carcass Sorting by Torso Section Thickness Ratio
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Solution Overview
Problem
The existing USDA Yield Grade equation is inadequate for accurately predicting the lean value of trim in beef carcasses, particularly in modern cattle populations, leading to inefficient sorting and processing, as it fails to account for differences in lean content and intermuscular fat, resulting in mixed trim products with varying lean values.
Innovation Solution
A method of sorting beef carcasses by determining the hot carcass weight and Torso Section Thickness at standardized locations, calculating the ratio of hot carcass weight to Torso Section Thickness, and sorting carcasses into groups based on predetermined values to optimize lean content prediction and processing efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If USDA Yield Grade equation is used to predict lean value of trim, then processing can proceed with conventional sorting methods, but the prediction accuracy of lean content is insufficient particularly in modern cattle populations
Solution Approach 1:
The patent changes the measurement parameter from external fat thickness (FT) to Torso Section Thickness (TST), which is measured at a standardized location and represents a different physical dimension of the carcass. This parameter change enables more accurate prediction of lean content in modern cattle populations while maintaining the overall structure of the grading equation.
2Productivity
If conventional sorting methods are used based on USDA Yield Grade, then processing efficiency is maintained, but trim products have varying lean values and cannot be sorted by lean content
Solution Approach 1:
The patent performs preliminary sorting of carcasses into groups based on TST measurements before processing. This preliminary action based on the new TST parameter enables subsequent production of uniform lean trim products while maintaining efficient processing throughput, as the sorting occurs early in the workflow.
3Ease of operation
If all carcasses are processed with the same chill time, then processing simplicity is maintained, but energy is wasted on over-chilling lean carcasses and shrinkage increases
Solution Approach 1:
The patent applies different chill times to different groups of carcasses based on their TST measurements. Lean carcasses (higher TST) receive shorter chill times while fatter carcasses (lower TST) receive longer chill times. This localized differentiation of processing parameters reduces energy waste and shrinkage while maintaining operational simplicity through group-based protocols.
4Quantity of substance
If external fat thickness is used as the primary sorting parameter, then sorting by fat content is achieved, but differences in intermuscular fat and lean content are not adequately captured
Solution Approach 1:
The patent extracts the measurement from the subcutaneous fat layer (external fat) and relocates it to the Torso Section, which includes intermuscular fat and lean tissue. This extraction of the measurement from its traditional location provides a more comprehensive representation of the carcass composition, capturing both fat and lean content more accurately.
Data Source
AI summary
A method of sorting beef carcasses comprises determining the hot carcass weight and the Torso Section Thickness of a plurality of beef carcasses at a Standardized Location on the carcass torso; determining the ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses and, prior to processing of the carcasses into smaller portions, sorting the carcasses into a groups based on the ratio of hot carcass weight to Torso Section Thickness. In another aspect, the sorting is carried out based on the lean point of the Torso Section of individual carcasses at a Standardized Location on the carcass torso of the plurality of beef carcasses.