Monitoring meat quality

Details Monitoring meat quality Monitoring meat quality

G - Physics

01

N

73/87

G01N 33/12 (2006.01) A22B 5/00 (2006.01)

Patent

CA 2014636

ABSTRACT MONITORING MEAT QUALITY The degree of rigor in a bird or animal carcass 10 is measured. The carcass is carried on a carrier 31 which runs along a rail 30 and over a slight step or drop 15, which subjects the carcass to a mechanical shock. A sensor 37 monitors the variation with time of the force exerted by the carcass on the support means which arrest its fall. Circuitry 54 analyzes the response to determine the degree of rigor. The carcass is then subjected to appropriate treatment, e.g. by its further processing being delayed to allow rigor to develop further. This can be done by providing a switch 60 in the rail 30 (between sections 30' and 30") to route the carcass along a short path 61 or a long path 62. The particular feature of the response which is monitored by the circuitry 54 may for example be the time of fall, the amplitude of oscillation after the carcass has been arrested by the support means, the frequency of that oscillation, the rate at which that oscillation is damped, or some combination of those features. Specific step and sensing means are described (Fig. 4, not shown).

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