Automated Meat Cutting System with Imaging-Guided Bone Separation

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Solution Overview

Problem

Conventional methods for separating chine bones from meat cuts are labor-intensive, time-consuming, and variable, leading to inconsistent meat products and potential worker safety issues due to the use of manual band-saws and the anatomical variations in meat cuts.

Innovation Solution

A conveyor-based system with an adjustable cutting assembly and guides that orient meat cuts relative to a cutting path at an angle less than 90 degrees, utilizing a saw blade that extends through the conveyor surface, and a control system to determine optimal cutting paths based on meat characteristics for precise separation of chine bones.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If manual band-saws are used for separating chine bones from meat cuts, then workers have flexibility to handle anatomical variations, but the process becomes labor-intensive, time-consuming, and poses worker safety challenges

Engineering Contradiction:

Improveflexibility to handle anatomical variationsVSAvoidprocessing speed and labor efficiency

Core Design Contradiction:

Ease of operationVSProductivity

Solution Approach 1:

The patent replaces the manual mechanical band-saw system with an automated cutting system that uses imaging technology (optical/electromagnetic fields) to detect meat cut characteristics and control the cutting process. This substitution eliminates manual labor while maintaining the ability to handle anatomical variations through automated detection and adjustment of cutting paths.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The system enables the meat cut itself to guide the cutting process by using imaging assemblies to detect the unique anatomical features of each piece. The detected characteristics automatically determine the cutting path, allowing each meat cut to essentially direct its own separation process without manual intervention.

Inventive Principle:

Principle #25Self-service

2Adaptability or versatility

If manual band-saws are used for chining, then workers can adapt to meat cut variations, but the process becomes highly variable and inconsistent

Engineering Contradiction:

Improveadaptability to meat cut variationsVSAvoidconsistency of meat product separation

Core Design Contradiction:

Adaptability or versatilityVSManufacturing precision

Solution Approach 1:

The system incorporates imaging assemblies that detect the actual characteristics of each meat cut and provide feedback to the control system. This feedback loop allows the cutting path to be automatically adjusted based on real-time detection, ensuring consistent and precise separation while adapting to anatomical variations in each piece.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The imaging assemblies detect and map the anatomical characteristics of each meat cut before the cutting process begins. This preliminary detection allows the system to pre-determine the optimal cutting path based on the specific features of each piece, ensuring consistent results before the actual cutting occurs.

Inventive Principle:

Principle #10Preliminary action

3Productivity

If automated cutting systems are implemented, then productivity and consistency improve, but the system complexity increases

Engineering Contradiction:

Improveprocessing efficiency and speedVSAvoidsystem complexity

Core Design Contradiction:

ProductivityVSDevice complexity

Solution Approach 1:

The system uses a single integrated platform that combines imaging detection, characteristic analysis, and cutting control into one multi-functional device. The imaging assembly and control system serve multiple purposes: detecting anatomical features, determining cutting paths, and guiding the cutting process, thereby reducing overall system complexity despite the automation capabilities.

Inventive Principle:

Principle #6Universality (Multi-functionality)

4Loss of substance

If cutting paths are adjusted based on meat characteristics, then yield loss is reduced, but measurement and detection complexity increases

Engineering Contradiction:

Improvemeat yield lossVSAvoiddetection of meat characteristics

Core Design Contradiction:

Loss of substanceVSDifficulty of detecting and measuring

Solution Approach 1:

The system replaces complex manual measurement and detection methods with automated imaging assemblies that use optical or electromagnetic fields to detect meat characteristics. This substitution simplifies the detection process while enabling precise measurement of anatomical features necessary for optimizing cutting paths and reducing yield loss.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Data Source

PatentUS8747193B2Meat fabrication system and method

Publication Date: 2014.06.10 CARGILL INC

AI summary

The present invention includes meat fabrication systems and methods. The system according to one embodiment includes a conveyor (104) for advancing meat cuts, a cutting assembly (106) defining a cutting path (136) that intersects the conveyor (104), and at least one guide (160, 162, 163) that orientates the meat cuts on the conveyor relative to the cutting path such that the chine bones of the meat cut are separated from the remaining portions of the meat cuts as the meat cuts are advanced through the cutting path (136) by the conveyor (104).