Carcass Cutting via Gravity Separation and Bone Detection
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Solution Overview
Problem
Traditional methods for processing half pig carcasses result in excessive meat and bone dust, sharp bone ends, and inefficient meat distribution due to straight cuts, which detract from product quality and consumer acceptance.
Innovation Solution
A method and apparatus that detect and cut between specific bones in a half pig carcass, utilizing gravity to separate the middle portion from the remaining carcass by identifying positions of the tail bone, chine bone, and hip bone, and cutting through joints to minimize bone damage and maximize meat yield.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a saw type rotating blade is used for cutting the half carcass, then the cutting process is simple and fast, but it generates excessive meat and bone dust and creates sharp bone ends
Solution Approach 1:
The cutting process is divided into multiple sequential steps: first making a preliminary cut to separate the middle portion, then making a final cut to complete the separation. This segmentation allows for controlled cutting that minimizes dust generation while maintaining efficiency
Solution Approach 2:
A preliminary cut is made first to separate the middle portion of the carcass before the final cut is made. This preliminary action positions the carcass portions optimally for the final cut, reducing the need for excessive material removal and minimizing bone dust generation
2Ease of manufacture
If a straight cut is made across the rib portion and shoulder blade, then the cutting process is simple, but it cuts through ribs and shoulder blade leaving sharp bone ends
Solution Approach 1:
The cutting approach is adapted to local anatomical features of the carcass. Instead of a uniform straight cut, the cutting path is modified locally at the rib portion and shoulder blade areas to follow the natural contours and avoid cutting through bones, thereby eliminating sharp bone ends while maintaining cutting efficiency
3Productivity
If a straight cut is made between the ham and middle portion, then the cutting process is efficient, but it leaves a large amount of high-quality meat on the middle portion
Solution Approach 1:
The cutting path between the ham and middle portion is changed from a straight line to a curved path that follows the natural muscle contours. This curved cutting approach optimizes the distribution of meat between the two portions, ensuring that high-quality meat is retained on the appropriate portion while maintaining cutting efficiency
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces resource-demanding cutting, minimizes bone dust and sharp ends, and optimizes meat distribution, allowing for higher-quality meat retention on the middle portion compared to the ham portion.
Implementation Method 1
detecting positions of bones in a rear portion of the half pig carcass part
Implementation Method 2
the cut causing a middle portion of the half pig carcass part to be partly separated from the remaining half pig carcass part via gravity
Data Source
AI summary
A system and a method for separating a middle portion of a half pig carcass, hanging from an overhead conveyor in a carrier, by cutting between the hip bone and the chine bone (backbone) and optionally between the tail bone and the hip bone, the cut causing a middle portion of the half pig carcass part to be partly separated from the remaining half pig carcass part via gravity. Further cutting the connection between the middle part of the half pig carcass part along a curve along the muscle defining the ham cut to separate the middle portion from the rest of the half pig carcass part causing the ham part of the half pig carcass part to remain hanging in the carrier.