Meat Quality Detection Using Artificial Vision and pH Sensors
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Solution Overview
Problem
Existing methods for determining the quality of meat products are subjective, prone to errors due to lighting conditions and operator expertise, and require extensive prior information about the animal, leading to inaccuracies and inefficiencies.
Innovation Solution
A device and method that utilize an identifying element to emit/receive a signal with predetermined puncture requirements and depth, combined with an artificial vision device to determine the precise puncture point, and a pH sensor to measure the meat product's pH with high precision.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If color analysis by operator or colorimeter is used to determine meat quality, then the process is simple and quick, but the determination is subjective and affected by lighting conditions and operator expertise
Solution Approach 1:
The patent replaces the manual color analysis method with an automated system using a colorimeter and image processing technology. The colorimeter objectively measures color parameters (L*, a*, b* values) without operator subjectivity, while the image processing system automatically analyzes meat color from captured images, eliminating dependence on operator expertise and lighting conditions.
Solution Approach 2:
The patent introduces an intermediary computational model that correlates color parameters with pH values and quality characteristics. This model acts as a mediator between the measurable color properties and the quality assessment, providing objective and reproducible quality determination based on established relationships between color and meat quality attributes.
2Measurement precision
If pH measurement probe is inserted inside the meat product to measure pH value, then the measurement can be performed, but the probe is not positioned at a determined position and depth and moves during measurement giving erroneous data
Solution Approach 1:
The patent replaces the physical pH probe insertion method with a non-invasive optical measurement system. The system uses color parameters obtained from the colorimeter and image processing to indirectly determine pH values through established correlations, eliminating the need for physical probe insertion and avoiding positioning and movement errors entirely.
Solution Approach 2:
The patent uses color parameters as an intermediary to determine pH values without direct contact. Instead of inserting a probe that may move or be mispositioned, the system measures color properties and uses computational models to infer pH, providing reliable and reproducible measurements without the drawbacks of direct probe insertion.
3Measurement precision
If spectral optical data is combined with large quantity of prior information on the animal to determine quality, then comprehensive analysis is achieved, but the device complexity and information requirements increase significantly
Solution Approach 1:
The patent extracts only the essential quality indicators (color parameters L*, a*, b*) that have proven correlation with meat quality and pH values. By focusing on these specific, easily measurable parameters rather than comprehensive spectral analysis combined with extensive animal data, the system achieves accurate quality determination with minimal information requirements and simplified processing.
Solution Approach 2:
Instead of using complex spectral data and extensive animal information to determine quality, the patent inverts the approach by using simple color measurements and established color-pH correlations to achieve accurate quality assessment. This inverted methodology simplifies the system while maintaining or improving measurement accuracy.
4Ease of operation
If puncture point is not predetermined and operator expertise is relied upon, then the device is easier to operate, but the accuracy of quality determination varies significantly depending on operator skill
Solution Approach 1:
The system performs self-positioning and self-measurement through automated image processing and colorimeter analysis. The artificial intelligence algorithms automatically identify the measurement location and execute the quality assessment without operator intervention, ensuring consistent and reproducible results while maintaining ease of operation through automated processes.
Solution Approach 2:
The patent replaces operator-based positioning and assessment with automated image processing and computational analysis. The system uses computer vision to identify measurement points and algorithms to interpret color data, eliminating variability introduced by operator skill differences while keeping the interface simple and easy to operate.
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
The solution enables accurate and reliable determination of meat product quality, reducing subjectivity and operator dependency, while ensuring precise pH measurements, thus optimizing the selection process for later processing.
Implementation Method 1
measure at least a pH signal of the meat product in a predetermined measurement point
Data Source
AI summary
Device and method to determine the quality of a meat product comprising an identifying element that identifies said meat product by means of the emission and/or reception of an identifying signal of the meat product, said identifying signal comprises at least predetermined puncture requirements and/or a puncture depth (zi) in the meat product, positioning means configured to displace a head, where said head is disposed at one end of said positioning means, and comprises an insertion element configured to be inserted inside said meat product at a predetermined puncture depth (zi), and measure at least a pH signal in a predetermined measurement point (xi, yi, zi), the puncture point (xi, yi) being predetermined in accordance with a prior analysis of the anatomy of said meat product by means of an artificial vision device that determines the puncture point (xi, yi) in accordance with the predetermined puncture requirements and anatomy of the meat product.