Other

Tyson Fresh Meats, Inc.

United States of America, As Represented by the Secretary of Agriculture

Eger, Horst

Horst Eger

Mohammed Koohmaraie

Tommy L Wheeler

Steven D Shackelford

Peter Haagensen

Annett Haagensen

Peter (deceased) Haagensen

Method and system for optically assessing properties of a body on at least one sectional surface of at least one cut introduced in the body in question. The sectional surface is thereby optically recorded directly during the cutting operation by an image acquisition unit, namely, by means of optical sensors of a blade of a cutting tool that is designed for this purpose. The data resulting from a digitization of the sensor signals that have been converted into electrical signals are then processed in an image processing device to visualize the at least one sectional surface on at least one display or/and to create reports in regard to the characteristics of the body or/and in order to classify the body in accordance with a classification system, or/and to derive control signals for a subsequent further processing of the body or of parts produced by the execution of the at least one cut.

Optically assessing body properties

Image acquisition for meat grading. In one embodiment, a method includes aligning a suspended slaughtered animal half according to a predetermined orientation and retaining this orientation by a positioning device designed as part of a processing line until image acquisition of a cut surface; executing a 3D measurement and setting a trigger point in a control device, wherein the position of the cut surface is determined by an image processing device from a three-dimensional image recorded by a first image acquisition device; aligning the optical components of a second image acquisition device in accordance with the position in space determined for the cut surface; and trigger-initiated execution of at least one two-dimensional image acquisition of the cut surface by the second image acquisition device, the optical components of which are aligned beforehand, when a trigger condition coupled to the trigger point is met, as identified by the above control device.

Image acquisition for meat grading

Method and system for the automatic monitoring of the process for the industrial cutting up and deboning of slaughtered animal bodies with respect to leaving the smallest fraction as possible of meat remaining behind on the bones extracted in the cutting process. For this purpose, images of segments that are detached during the cutting up of large pieces of the slaughtered animal body are recorded by an image recording device on at least one conveyor belt serving for transporting them away. Based on their different colors, images of these segments are differentiated from the conveyor belt, and bone, fat, and meat remaining on the bone of the images within the segments are also differentiated. By determining a quotient between a geometric quantity of the portions identified as meat for one or a plurality of segments and a geometric quantity of the same type determined overall for the same segment or the same segments, the fraction of meat in the separated segments is then determined. Finally, the result is visualized, for example, directly on a display, or/and is further processed for creating reports or for the output of warning signals.

Automated monitoring in cutting up slaughtered animals

The invention concerns a method for determining physiological parameters of a slaughtered animal body or piece thereof with respect to determining its commercial value and/or its processing. The method will lead to a more exact calculation of meat proportions and weight proportions and preferably to a more precise determination of cutting-up points for automated cutting up, in particular by including volumetric parameters. In order to solve the problem, the object, i.e., the slaughtered animal body or one of its pieces, is acquired by means of an image acquisition device. Then a software-supported evaluation of the image acquired from the respective object is made. According to the invention, the object to be evaluated is thus acquired, however, not with a video system of the conventional type, but rather a tomographic method, such as computer tomography or nuclear spin tomography is used as the imaging method.

Method for determining physiological parameters of a slaughtered animal body

The invention is an image analysis system and method for grading of meat, predicting quality of meat and/or predicting meat yield of an animal. One embodiment of the invention is particularly designed to capture an image of the 12rib cross section of the ribeye and perform an image analysis of the ribeye for grading purposes. The image capturing camera portion of the system has a wedged shaped camera housing for ease of insertion into the ribbed incision. The image capturing portion of the system further comprises a camera with a flash for consistent lighting. The camera is positioned such that it views the ribeye cross section at an angle to accommodate the wedge shape of the camera housing for ease of insertion in the incision. The camera housing also has various alignment means to facilitate the user's ability to capture images in a consistent manner. Once the image is captured either digitally or captured and converted to a digital image, an image analysis is performed on the digital image to determine parameters such as the percentage lean, total area of the ribeye, total fat area, total lean area, percent marbling, and thickness of fat adjacent to the ribeye, and other parameters. These parameters are used to predict value determining traits of the carcass.

Image analysis systems for grading of meat, predicting quality of meat and/or predicting meat yield of an animal carcass

The invention is an image analysis system and method for grading of meat, predicting quality of meat and/or predicting meat yield of an animal. One embodiment of the invention is particularly designed to capture an image of the 12 rib cross section of the ribeye and perform an image analysis of the ribeye for grading purposes. The image capturing camera portion of the system has a wedged shaped camera housing for ease of insertion into the ribbed incision. The image capturing portion of the system further comprises a camera with a flash for consistent lighting. The camera is positioned such that it views the ribeye cross section at an angle to accommodate the wedge shape of the camera housing for ease of insertion in the incision. The camera housing also has various alignment means to facilitate the user's ability to capture images in a consistent manner. Once the image is captured either digitally or captured and converted to a digital image, an image analysis is performed on the digital image to determine parameters such as the percentage lean, total area of the ribeye, total fat area, total lean area, percent marbling, and thickness of fat adjacent to the ribeye, and other parameters. These parameters are used to predict value determining traits of the carcass.

Growing community of inventors

Ahrensfelde, Germany

Horst Eger