Meat Trim Sorting via Lean Point Analysis
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Solution Overview
Problem
Conventional meat processing methods rely on visual assessment and sample analysis for determining the lean to fat ratio of meat trim, leading to inaccuracies and potential re-grinding requirements, which affects the value and labeling of ground meat products.
Innovation Solution
Implementing a system that uses quantitative lean point analysis and sorting steps to direct meat trim portions into specific containers based on determined lean points and types, with a control system for precise deposition into combination bins with predefined parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If visual assessment and sample analysis are used to determine lean point, then the process is simple and quick, but the accuracy of lean point estimation is poor leading to potential re-grinding
Solution Approach 1:
The patent replaces manual visual assessment with an automated lean point analysis system that uses imaging technology to objectively measure fat and lean tissue ratios. This substitution of mechanical/visual inspection with automated optical measurement significantly improves measurement precision while reducing operator dependency and subjectivity.
Solution Approach 2:
The system continuously monitors and measures the lean point of meat trim portions in real-time, providing immediate feedback to the sorting mechanism. This feedback loop allows the system to automatically adjust sorting decisions based on actual measurements, ensuring high accuracy in directing meat portions to appropriate containers without requiring re-grinding.
2Manufacturing precision
If continuous automated lean point analysis is used, then sorting accuracy is improved, but processing time and equipment complexity increase
Solution Approach 1:
The system performs preliminary sorting of meat trim portions into intermediate containers based on preliminary lean point measurements before final sorting into combination bins. This staged approach allows continuous automated analysis while maintaining processing speed by pre-organizing portions according to their characteristics, reducing the complexity of real-time decision-making.
Solution Approach 2:
The sorting process is divided into multiple stages using different types of containers (intermediate containers for preliminary sorting, combination bins for final sorting). This segmentation allows the system to handle large volumes of meat trim portions efficiently by breaking down the complex sorting task into manageable steps, maintaining both precision and productivity.
3Reliability
If meat trim is sorted into multiple containers with different lean points, then product value and labeling consistency are improved, but the complexity of managing multiple containers increases
Solution Approach 1:
The system dynamically adjusts sorting decisions based on real-time lean point measurements and current container contents. The control system monitors lean point trends and automatically directs portions to appropriate containers, adapting to changing conditions in the meat trim supply and ensuring consistent labeling while managing container inventory efficiently.
Solution Approach 2:
The system uses measurable parameters (lean point percentage, fat content ratios) as criteria for sorting and directing meat portions to different containers. By establishing clear parameter thresholds and continuously monitoring these parameters, the system ensures reliable and consistent product labeling while providing objective criteria for managing multiple container types.
Data Source
AI summary
Meat trim portions are sorted by employing quantitative lean point analysis and one or more sorting steps. Embodiments of the present invention are adapted to make lean point determinations, to compare the determinations to one or more sorting parameters, and to direct meat trim portions to one of a plurality of containers based on the comparison. Meat trim portions from each container are subsequently processed into ground meat.