Automated Meat Cutting System Using Anatomical Marker Detection
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Solution Overview
Problem
Conventional meat processing methods for breaking down primal cuts into sub-components are labor-intensive, time-consuming, and prone to variability, posing safety challenges and requiring human intervention for accurate cuts.
Innovation Solution
An automated system and method using automated cutting assemblies, guided by imaging systems to determine the location of anatomical markers like the chine bone, for precise cutting of primal cuts into sub-components such as rib, plate, and navel, reducing manual labor and variability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If manual cutting methods are used with handheld saws or band saws, then human assessment and control of cut locations are achieved, but the process becomes labor intensive, time consuming, and creates worker safety challenges
Solution Approach 1:
The patent replaces manual mechanical cutting operations with an automated cutting system that uses mechanical sensors to detect anatomical markers (chine bone, spinal groove) and automatically positions and executes cuts. This substitution eliminates the need for continuous human assessment while maintaining cut location accuracy through sensor-based detection and automated control of cutting assemblies.
Solution Approach 2:
The cutting system performs self-positioning and self-adjustment by automatically detecting anatomical markers on each carcass and adjusting cut locations accordingly. The system serves itself by using its own sensing capabilities to determine where cuts should be made, eliminating the need for external human guidance while maintaining precision.
2Adaptability or versatility
If manual cutting processes are used, then human judgment is applied to determine cut locations, but variability in cuts from carcass to carcass increases
Solution Approach 1:
The system incorporates sensor feedback mechanisms that detect the position of anatomical markers (chine bone, spinal groove) on each carcass and use this information to automatically adjust cut locations. This closed-loop feedback ensures that each carcass is processed according to its specific anatomy while maintaining consistent application of cutting standards across all carcasses.
Solution Approach 2:
The system performs preliminary detection and positioning actions before cutting by first identifying anatomical markers and calculating optimal cut locations. This preliminary assessment allows the system to adapt to each carcass's unique anatomy while ensuring that subsequent cuts meet precision requirements, eliminating variability introduced during the actual cutting process.
3Productivity
If automated cutting assemblies are implemented, then labor requirements are reduced and processing efficiency increases, but system complexity increases
Solution Approach 1:
The automated cutting system is divided into separate functional modules: sensing assemblies for detecting anatomical markers, control systems for processing sensor data and determining cut locations, and cutting assemblies for executing cuts. This segmentation allows each module to perform its specific function independently, simplifying the overall system architecture while maintaining high productivity through coordinated operation of specialized components.
Data Source
AI summary
An automated system and method for breaking a primal cut of meat into smaller components includes a conveyor for advancing the primal cut from a first end of the system to a second end of the system, at least one automated cutting assembly for performing a first cut and a second cut to separate the primal cut into three sub-components, and a guide for orienting the primal cut on the conveyor. In some embodiments, the guide is configured to align with a spinal groove in the primal cut. In some embodiments, the at least one automated cutting assembly includes a first automated cutting assembly for performing the first cut and a second automated cutting assembly for performing the second cut.