Non-Invasive Meat Quality Assessment via Electromagnetic Induction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for determining quality parameters in meat products, such as water-holding capacity, salt uptake, and intramuscular fat content, are invasive, costly, and limited in automation, providing only partial and inaccurate representations of the product's properties, which affects organoleptic quality and industrial output.
Innovation Solution
A non-invasive method using a time-variable electromagnetic field to analyze the in-phase and quadrature components of the total electromagnetic field, allowing for the estimation of quality parameters by correlating electromagnetic responses with physicochemical and structural properties, utilizing multiple frequencies and weight data to improve precision and automation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If invasive methods are used to determine quality parameters, then measurement precision may be improved, but device complexity and ease of operation deteriorate
Solution Approach 1:
The patent replaces invasive mechanical measurement systems with a non-invasive electromagnetic field-based system. Transmitter and receiver coils generate and detect electromagnetic fields to measure quality parameters (water-holding capacity, salt uptake, intramuscular fat) without physical contact or tissue damage, thereby maintaining measurement precision while eliminating the complexity and operational difficulties of invasive procedures
Solution Approach 2:
The patent utilizes changes in electromagnetic field parameters (phase and quadrature components at multiple frequencies) to detect quality parameters. By analyzing how the meat product's electromagnetic response varies with frequency and comparing it to reference values, the system achieves accurate measurement without invasive contact, resolving the contradiction between precision and device complexity
2Measurement precision
If invasive methods are used to determine quality parameters, then measurement precision may be improved, but productivity deteriorates
Solution Approach 1:
The electromagnetic measurement system enables rapid, non-contact assessment of quality parameters, allowing multiple measurements to be taken quickly without the time-consuming setup and execution required by invasive methods. This substitution significantly increases inspection speed and productivity while maintaining measurement precision through sophisticated field analysis
Solution Approach 2:
The patent enables continuous measurement capability where the electromagnetic field can be applied and measured in real-time as meat products move through processing. This continuous measurement approach eliminates the interruptions and preparation time associated with invasive sampling, thereby improving productivity while maintaining precision through consistent data collection
3Measurement precision
If invasive methods are used to determine quality parameters, then measurement precision may be improved, but loss of time deteriorates
Solution Approach 1:
The patent employs preliminary calibration with reference meat products to establish baseline electromagnetic responses for different quality parameters. This pre-established reference data allows for rapid comparison and determination of quality parameters during actual measurement, reducing analysis time while maintaining precision through validated reference standards
Solution Approach 2:
The non-invasive electromagnetic measurement eliminates the time required for tissue sampling, sample preparation, and laboratory analysis associated with invasive methods. The entire measurement process occurs in real-time through field interaction, dramatically reducing loss of time while achieving comparable or superior precision through comprehensive field analysis
4Measurement precision
If invasive methods are used to determine quality parameters, then measurement precision may be improved, but extent of automation deteriorates
Solution Approach 1:
The electromagnetic measurement system is inherently more amenable to automation as it requires no manual sampling or sample handling. The transmitter and receiver coils can be automatically positioned and operated, with measurements taken continuously as products move through the system, enabling full automation while maintaining precision through consistent, repeatable field-based measurement
Solution Approach 2:
The patent creates an electromagnetic signature or model of the meat product's internal properties without physical contact. This electromagnetic copy or representation of the product's quality parameters can be automatically analyzed and compared to reference models, enabling automated decision-making and quality control while maintaining measurement precision through sophisticated signal processing and pattern recognition
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
Enables non-destructive, representative, and automated assessment of quality parameters across the entire meat product, reducing measurement errors and increasing inspection speed, thus enhancing product quality control and industrial efficiency.
Implementation Method 1
generating in said at least one transmitter coil a primary electromagnetic field having a time-variable amplitude... determining the in-phase and quadrature components of a total electromagnetic field... based on a current induced in said at least one receiver coil
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The present invention relates to a method for determining quality parameters in meat products and the corresponding installation. The method comprises the steps of providing at least one transmitter coil (2) and one receiver coil (4), said transmitter coil (2) generating a primary variable electromagnetic field, subjecting the meat product (50) to the primary field generating induced currents in the meat product (50) and detecting the resulting total electromagnetic field by means of said receiver coil (4). The method furthermore envisages the steps of obtaining the in-phase and/or quadrature components of the total electromagnetic field, and obtaining an estimate of the quality parameters of said meat product (50) based on the in-phase and/or quadrature components of the total field using pre-established models of correlation between the in-phase and/or quadrature components and a parameter of the group consisting of water-holding capacity, salt uptake in lean and/or intramuscular fat content.