Company Filing History:
Years Active: 2004-2005
Title: Innovations by Tommy L Wheeler in Meat Quality Assessment
Introduction
Tommy L Wheeler is an accomplished inventor based in Harvard, NE (US), known for his contributions to the field of meat quality assessment. With a total of two patents to his name, Wheeler has developed innovative systems that enhance the grading and prediction of meat quality and yield.
Latest Patents
Wheeler's latest patents focus on image analysis systems designed for grading meat and predicting its quality and yield from animal carcasses. One notable embodiment of his invention captures images of the 12 rib cross-section of the ribeye. The system includes a wedged-shaped camera housing that facilitates easy insertion into the ribbed incision. This camera is equipped with a flash to ensure consistent lighting and is positioned to view the ribeye cross-section at an angle that accommodates the wedge shape. The camera housing also features alignment means to help users capture images consistently. Once the image is captured, either digitally or converted to a digital format, an analysis is performed to determine various parameters such as percentage lean, total area of the ribeye, total fat area, total lean area, percent marbling, and thickness of fat adjacent to the ribeye. These parameters are crucial for predicting the value-determining traits of the carcass.
Career Highlights
Throughout his career, Tommy L Wheeler has worked with notable companies, including Tyson Fresh Meats, Inc. and the United States of America, as represented by the Secretary of Agriculture. His work has significantly impacted the meat industry, particularly in improving the accuracy of meat grading and quality prediction.
Collaborations
Wheeler has collaborated with esteemed colleagues such as Horst Eger and Mohammed Koohmaraie, contributing to advancements in meat quality assessment technologies.
Conclusion
Tommy L Wheeler's innovative contributions to meat quality assessment through his patented image analysis systems have made a significant impact on the industry. His work continues to influence how meat quality is evaluated and predicted, ensuring better standards in meat production.