Method for assessing the quality of animal half-carcasses

Details Method for assessing the quality of animal half-carcasses Method for assessing the quality of animal half-carcasses

A - Human Necessities

22

B

A22B 5/00 (2006.01) G01N 33/12 (2006.01) G06T 5/00 (2006.01) G06T 7/40 (2006.01)

Patent

CA 2371911

The invention relates to a method which, using optical image processing, ensures an automatic quality assessment of animal half-carcasses, in particular, of slaughtered pigs, whereby, compared to prior art methods, a higher reproducible estimation accuracy, which can not be significantly influenced by errors made during the cleaving process of the slaughtered animal, is attained by carrying out image acquisition in a manner that is not absolutely perpendicular in relation to the cleaving plane. To this end, the invention provides that an optical recorded image of the animal half-carcass is photogrammetrically evaluated in the cleaving plane, in the area of the ham- loin region. The vertebral column (3), the hinge bone (2), the thinnest fat thickness on the musculus gluteus medium (MGM) (16), and the contours of the fat back (6; 12) in the selected region are used as distinctive reference points. The portion of lean meat which leads to the assessment of quality is calculated by adding the partial lengths in the region of the meat and of the fat layer which are set in proportion to one another and which are perpendicular to the straight progression of the back marrow channel while taking into account a base constant as well as constants for each term, which are established from regression calculations.

L'invention concerne un procédé permettant de déterminer de manière automatique la qualité de carcasses animales, par traitement optique d'images, notamment de porcs venant d'être abattus. Comparativement aux procédés connus, ce procédé permet de parvenir à une meilleure précision d'estimation reproductible, sur laquelle des erreurs intervenant dans le processus de séparation de l'animal abattu et qui sont dues au fait que la détection d'images n'intervient pas absolument perpendiculairement au plan de séparation, ne peuvent influer que de manière peu significative. A cet effet, il est prévu d'évaluer de manière photogrammétrique une prise optique de la moitié de carcasse animale dans le plan de séparation, dans la zone du jambon et de la longe. Les points de référence marquants retenus dans la zone sélectionnée sont : la colonne vertébrale (3), l'os de jointoiement du bassin (2), l'épaisseur de couenne la plus mince sur le muscle grand fessier (16) et les contours de la couenne arrière (6; 12). La proportion de viande maigre prépondérante pour estimer la qualité est calculée par addition de sections partielles, perpendiculaires au cours linéaire du canal médullaire arrière, et dont le rapport mutuel est établi, tout en tenant compte de constantes résultant de calculs de régression pour chaque terme, ainsi que d'une constante de base.

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