Robotic Pig Carcass Cutting with Rib Detection
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Solution Overview
Problem
Traditional methods for deboning half pig carcasses result in excessive meat and bone dust, sharp bone ends, and inefficient meat yield due to straight cuts, which affect product quality and consumer acceptance.
Innovation Solution
A method and apparatus that detect the positions of ribs in a half pig carcass hanging from a carrier, allowing for precise cutting between target ribs to create a rib cut, which serves as a reference for separating the fore end from the middle part by cutting through the backbone, utilizing a detection apparatus and cutting device, such as a robotic arm, to optimize cuts and minimize waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a saw type rotating blade is used to cut the half carcass, then the cutting process can be performed, but excessive meat and bone dust is generated which diminishes product quality
Solution Approach 1:
The patent replaces the traditional saw type rotating blade with a cutting device that uses a cutting blade mounted on a robotic arm. This substitution eliminates the excessive meat and bone dust generation while maintaining cutting efficiency, as the robotic arm can make precise controlled cuts without creating the same amount of debris as conventional saws
2Ease of manufacture
If a straight cut is performed by a saw type rotating blade, then the cutting process is simple, but sharp bone ends are created that detract from consumer acceptance
Solution Approach 1:
The patent replaces the saw type rotating blade with a robotic arm-mounted cutting blade that can make precise, controlled cuts. This substitution allows for cleaner cuts that remove sharp bone ends while maintaining operational simplicity, as the robotic system can be programmed to make exact cuts at predetermined locations
Solution Approach 2:
The patent employs a detection apparatus that detects the position of ribs and provides feedback to the robotic arm system. This feedback mechanism enables the cutting device to make precise cuts at the correct locations, ensuring that sharp bone ends are eliminated while maintaining cutting simplicity through automated positioning
3Ease of manufacture
If a straight cut is performed between the ham and middle portion, then the cutting process is straightforward, but a large amount of high-quality meat is left on the middle portion
Solution Approach 1:
The patent replaces the traditional straight cut method with a robotic arm system that can make precise, optimized cuts. This substitution allows for more efficient meat separation that minimizes waste, as the robotic arm can be programmed to make cuts that follow the natural contours of the meat, thereby preserving high-quality meat on the middle portion while maintaining cutting straightforwardness through automated control
Solution Approach 2:
The detection apparatus detects rib positions and provides feedback to the robotic arm system, enabling precise cuts at optimal locations. This feedback mechanism ensures that the cuts are made to maximize meat yield and quality, preventing unnecessary loss of high-quality meat while maintaining operational straightforwardness through automated positioning and control
4Productivity
If the half carcass is cut while hanging, then processing can be performed, but excessive precision is required to initiate the cut through the spine
Solution Approach 1:
The patent employs a detection apparatus that detects rib positions and provides feedback to the robotic arm system. This feedback mechanism eliminates the need for excessive precision in initiating the cut through the spine, as the robotic arm can be guided by the detected rib positions to make accurate cuts at the correct locations, thereby improving processing efficiency while reducing precision requirements
Solution Approach 2:
The detection apparatus performs preliminary detection of rib positions before the cutting operation. This preliminary action provides the robotic arm with advance information about the correct cut locations, eliminating the need for excessive precision during cut initiation while maintaining high processing efficiency through automated guidance
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
This approach reduces precision requirements for cutting, increases efficiency, and results in better yield and consistency with smoother cuts and no sharp edges, enhancing the quality and appearance of the final products.
Implementation Method 1
detecting positions of the ribs of the half pig carcass part
Data Source
AI summary
A system and a method for separating a fore end of a half pig carcass by making a first cut between ribs three and four up to the shoulder blade followed by a second cut through the rest of the carcass. The first cut is made using a regular knife blade, the second cut is made using a scissor blade.