Chopped classification
Industry - Systems integration - Machine control
Classifying minced meat on the meat-to-fat ratio.
Background
In recent decades, technology has developed at a lightning pace. That's why we developed a classification system for Meat Cattle Integration Twente (VIT). An additional tool for the scarce and seasoned craftsman, who from now on can use his art and skill more often elsewhere in the process.
Minced meat is offered to customers in different classifications; the classification tells something about the ratio of meat to fat. Lean minced meat has the classification 90-10, while the best burgers are made with 70-30.
In the slaughterhouse, quality meat is boned for T-bone, Entrocote and Ribs, among others. The minced meat is released in this process, or sometimes intentionally cut. This meat is collected in bins before being packaged. At a small-scale slaughterhouse, it is not possible to X-ray the minced meat for classification. To date, this is done by professionals. These experienced deboners assess the meat-to-fat ratio and add pieces of meat or fat as needed.
Challenge
Quality is paramount; attention is paid to this throughout the chain. The 'manual' assessment by the deboner of the classification is skilled work, but also leaves room for interpretation. In order to guarantee the quality and consistency of the minced meat, personal interpretation will have to be eliminated. Meat classification will have to be determined using a computerized system. The design must take into account hygiene requirements related to the food industry and the system must be robust and very user-friendly.
Solution
The mince classification system consists of a touch screen (IP69 worthy) and a camera system. The vision camera marks the fat in the shots and relates it to the meat. This is compared to four classification categories determined in advance with several professionals. For each classification category, ranges are determined so that the minced meat clearly falls within a certain class. The control panel indicates this visually. In case of deviations, an instruction is displayed on the screen to add more meat or fat. Ultimately, the solution has led to you finding continuous quality minced meat in your butcher's display case and relieving the burden on the seasoned craftsman.
#Keyence, #Rittal, #Exor, #Codesys, #Eplan
Be convinced
by the power
from RIWO
Contact us for more information.