Fat Meat Grading System Using X-Ray Imaging and Automated Batching
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Solution Overview
Problem
Current methods for processing meat trim products lack accuracy in fat percentage categorization and are not highly automated, leading to inconsistencies and inefficiencies in producing high-quality end products.
Innovation Solution
A method and system that measure the fat/meat relationship of trim products using a trim parameter measuring apparatus (TPMA) and a controller to transfer and batch trim products based on predetermined criteria, ensuring accurate fat percentage and weight requirements, with feedback data used to adjust the trim supply for optimal batch completion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If manual assessment is used to classify trim products by fat percentage, then the process is simple and quick, but the accuracy and precision of fat percentage categorization deteriorates
Solution Approach 1:
The patent replaces manual mechanical assessment with an automated imaging and analysis system. The system uses digital imaging to capture trim product images, processes these images through algorithms to determine fat percentage, and automatically categorizes the trim products. This substitution of manual inspection with automated optical and computational systems directly resolves the contradiction by providing high measurement precision without requiring complex manual evaluation procedures
Solution Approach 2:
The system enables self-service automation where the trim classification process performs itself without human intervention. The automated image processing and fat percentage calculation systems handle the entire classification workflow independently, from image capture to final categorization, eliminating the need for manual assessment while maintaining high accuracy
2Manufacturing precision
If limited group sorting is used for trim products, then the sorting process is simple and fast, but the accuracy of fat percentage specification deteriorates
Solution Approach 1:
The system dynamically adjusts classification granularity based on requirements. Rather than using fixed limited groups, the system can create dynamic classification thresholds and adjust the number of categories as needed, allowing both high precision specification and maintained productivity through automated rapid processing
Solution Approach 2:
The system changes the parameter of classification resolution, allowing flexible adjustment between coarse and fine categorization. By dynamically modifying classification parameters based on product requirements, the system achieves high manufacturing precision when needed while maintaining productivity through automated processing
3Measurement precision
If automated measurement systems are implemented, then the measurement precision of fat percentage improves, but the device complexity increases
Solution Approach 1:
The imaging system serves multiple functions: capturing trim product images, determining fat percentage through image analysis, and providing data for classification decisions. This multi-functionality reduces the need for separate dedicated devices for each task, thereby improving measurement precision without proportionally increasing overall system complexity
4Stability of the object's composition
If feedback control is implemented for batch completion, then the consistency of fat percentage in batches improves, but the processing time and system complexity increase
Solution Approach 1:
The system implements feedback control by continuously monitoring measured fat percentages and using this information to adjust subsequent classification decisions. The controller receives measurement data and automatically adjusts batch composition to maintain target fat percentages, ensuring consistency while the automated nature of the feedback loop minimizes additional processing time
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 enhances the accuracy and consistency of fat percentage in trim products, improving the quality and economic efficiency of end products while increasing automation and cost-effectiveness.
Implementation Method 1
The apparatus and a process utilize an X-ray radiation technique for calculating the relative proportions by mass of the two or more differing substances, which may be meat and fat.
Data Source
Figure 1a~1c
Figure 2a
Figure 2b
AI summary
Method and system for processing of meat trim products, where trim products are supplied as a sequence of collections of trim (COTs), each collection of trim (COT) comprising a plurality of trim products, whereby - a fat/meat relationship for a collection of trim (COT) is measured, - a collection of trim (COT) is transferred to a selected station (24) by a separator (20), controlled by a controller (50, 51, 52), and whereby - a batch is completed at a selected station (24) on the basis of data for said fat/meat relationship, said batch comprising one or more collections of trim (COTs) and fulfilling a predetermined criterion regarding a total fat/meat relationship.