EP1196035A1 - Dispositif pour evaluer la qualite de moities de carcasses animales - Google Patents

Dispositif pour evaluer la qualite de moities de carcasses animales

Info

Publication number
EP1196035A1
EP1196035A1 EP00934925A EP00934925A EP1196035A1 EP 1196035 A1 EP1196035 A1 EP 1196035A1 EP 00934925 A EP00934925 A EP 00934925A EP 00934925 A EP00934925 A EP 00934925A EP 1196035 A1 EP1196035 A1 EP 1196035A1
Authority
EP
European Patent Office
Prior art keywords
bacon
line
spine
area
meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP00934925A
Other languages
German (de)
English (en)
Inventor
Peter Schimitzek
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Csb-System Software-Entwicklung & Unternehmensberatung AG
CSB System AG
Original Assignee
Csb-System Software-Entwicklung & Unternehmensberatung AG
CSB System AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Csb-System Software-Entwicklung & Unternehmensberatung AG, CSB System AG filed Critical Csb-System Software-Entwicklung & Unternehmensberatung AG
Publication of EP1196035A1 publication Critical patent/EP1196035A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0064—Accessories for use during or after slaughtering for classifying or grading carcasses; for measuring back fat
    • A22B5/007—Non-invasive scanning of carcasses, e.g. using image recognition, tomography, X-rays, ultrasound
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; Fish

Definitions

  • the invention relates to a method for assessing the quality of halves of slaughter by means of optical image processing, which can be used in particular for classifying and determining the commercial value of halves of slaughter pigs and can also be used in principle with other large and small slaughter animals.
  • slaughtered pork halves In slaughterhouses and meat processing plants, slaughtered pork halves, mostly hanging on the hook, are registered, weighed and evaluated in accordance with an official trade class classification by recording the thickness of bacon and meat at country-specific statutory locations. A commercial value is also determined by including a large number of other, mostly non-standardized, specific parameters of the carcass.
  • the documents DD 298 310 A5 / DE 41 31 556 C2 and DE 41 09 345 C2 describe a method for the determination or analysis of carcass halves by image processing, in which the outer contour, fat layer, meat and back fat ratio are determined by taking pictures of the Half of the slaughtered animal with spine and all intervertebral layers.
  • the parameters for the decomposition and classification are taken from the sacrum of the spine, which, like the other vertebrae, is determined using object analysis.
  • the disadvantage of this method is, on the one hand, the high computational complexity for object analysis with predefined contour and object parameters, and on the other hand, the sacrum cannot always be selected with sufficient certainty in the real processing process in the event of splitting errors.
  • the publication DE 197 33 216 Cl describes a method for evaluating slaughtered animal halves by means of optical image processing which, based on the classic two-point method, enables classification based on an optical image evaluation of the expanded lumbar region with the exclusion of subjective sources of error.
  • the estimation accuracy for the evaluation and thus for the classification was not improved compared to the previously known evaluation methods.
  • a method for evaluating halves of slaughtered animals by optical image processing is also known, in which a photogrammetric method is used as a replica of the conventional two-point method for evaluation.
  • a photogrammetric method is used as a replica of the conventional two-point method for evaluation.
  • two prominent points the first of which is the body-side end of the lock bone, the second of which is the body-side end of the MGM (Muscle Gluteus Medium) and a straight line with the direction of the middle course of the back fat, are photogrammetric detected.
  • the lengths of sections that are on a Make perpendicular to the straight line parallel to the lock bone at the height of the second striking point through the thickness of the back fat.
  • the object of the invention is to develop a method which ensures an automatic quality assessment of halves of slaughter animals, in particular slaughter pigs, by means of optical image processing, a higher reproducible estimation accuracy being achieved compared to the known methods, which is only insignificant due to errors in the slaughtering process of the slaughter animal, cannot be influenced by image acquisition that is not absolutely perpendicular to the splitting plane.
  • the essence of the invention consists in the photogrammetric evaluation of an optical image of the half of the slaughter animal in the crevice level, in the area of the loin region.
  • the lock bone and vertebrae are optically recognizable, the gluteus medium muscle and the back bacon are always optically selectable due to the differences in color and brightness compared to other tissue areas, which means that their computational selectability is guaranteed.
  • the spine, the lock bone, the thin thickness of the bacon on the MGM and the contours of the bacon in the selected area are the photogrammetric evaluation.
  • the lean meat content which is decisive for the assessment of the quality, is calculated by the sum of the sections of the meat and the bacon layer, which are set in relation to each other and perpendicular to the straight course of the spinal canal, including constants for each term and a basic constant determined from regression calculations.
  • the sections required for the calculation are determined by laying a straight line with the direction of the last, straight section of the spine in the middle of the spinal canal, as the first starting line for the measurements. On this straight line, as a second starting line, a vertical section is built up to the outer bacon contour, the inner extension of which touches the lower point of the lock bone tangentially.
  • the ratios of the line lengths of the diagonals of partial areas to one another can also be used for the determination.
  • the advantages of the invention consist in the determination of distance conditions for assessing the quality of halves of slaughter animals, in particular in the elimination of sources of error by not absolutely perpendicular recordings in the splitting plane, which otherwise lead to incorrect evaluations and incorrect classifications. Gap errors in the slaughter process hardly influence the assessment. The estimation accuracy is significantly increased, whereby a more precise, higher quality of the evaluation is achieved.
  • the invention is explained in more detail as an exemplary embodiment with reference to FIG. 1 as a recording area for the evaluation.
  • an image area 1 of the ham and lumbar region of a half of a slaughter animal is evaluated photogram ⁇ .etrically, which covers its entire width, the body-side end of the lock bone 2 and the lower end of the spine 3 with vertebrae.
  • a straight line 4 is laid with the direction of the straight section of the spine 3 as the first starting line for the measurements.
  • a vertical line up to the outer bacon contour 6 is set up as the second starting line 5, one inner extension 7 of the second starting line 5 tangentially touches the lower point of the lock bone 2.
  • a first parallel 8 is at the level of the thinnest layer of fat on the MGM, a second parallel 9 at the tail-side end of the last vertebra of spine 3, a third parallel 10 between the last and penultimate vertebrae of spine 3 and a fourth parallel 11 between the penultimate and third to last vertebrae of spine 3 are calculated.
  • the second starting line 5 and the parallels 8; 9; 10; 11 are cut by the inner contour line 12 of the bacon, whereby partial sections are created. In this way, sections stl 13 and st2 14 are determined on the second output line 5.
  • intersection points determine the length of the outer section stzp 15 of the first parallel 8, which corresponds to the thinnest bacon thickness on the gluteus medium 16 muscle, the length of an inner section stk 17 on the second parallel 9, the lengths of the section st3 18 and st4 19 the third parallel 10 and the fourth parallel 11 the lengths of the sections st5 19 and st6 20.
  • the constants pO, pl, p2, p3, p8, p9 are determined by regression calculations using a standardized statistical Program, such as Microsoft Excel, calculated from the actual lean meat content of half of the Schlaciittier as reference values.
  • a commercial value determination can also be carried out by means of the ratio of areas or the lengths of the lines, the limits of which.
  • Sections stl 13 and st3 18 of the area limited to that of the bacon between sections st2 14 and st4 19 are calculated and a coefficient corresponding to the commercial value is determined.
  • the trade value can be determined using coefficients from the values for the diagonals of these areas.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Computer Vision & Pattern Recognition (AREA)
  • Biophysics (AREA)
  • Image Analysis (AREA)
  • Processing Of Meat And Fish (AREA)
  • Image Processing (AREA)

Abstract

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.
EP00934925A 1999-07-30 2000-04-20 Dispositif pour evaluer la qualite de moities de carcasses animales Withdrawn EP1196035A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE19936032 1999-07-30
DE1999136032 DE19936032C1 (de) 1999-07-30 1999-07-30 Verfahren zur Beurteilung der Qualität von Schlachttierhälften
PCT/DE2000/001287 WO2001008500A1 (fr) 1999-07-30 2000-04-20 Dispositif pour evaluer la qualite de moities de carcasses animales

Publications (1)

Publication Number Publication Date
EP1196035A1 true EP1196035A1 (fr) 2002-04-17

Family

ID=7916711

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00934925A Withdrawn EP1196035A1 (fr) 1999-07-30 2000-04-20 Dispositif pour evaluer la qualite de moities de carcasses animales

Country Status (8)

Country Link
EP (1) EP1196035A1 (fr)
CN (1) CN1367648A (fr)
CA (1) CA2371911A1 (fr)
DE (1) DE19936032C1 (fr)
EA (1) EA003375B1 (fr)
ES (1) ES2170737T1 (fr)
PL (1) PL354080A1 (fr)
WO (1) WO2001008500A1 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITBO20030422A1 (it) * 2003-07-11 2005-01-12 Technology And Science For Growth S R L Apparecchiatura per il controllo automatico della salagione e/o della stagionatura di salumi e relativo metodo di funzionamento.
DE10358487B3 (de) * 2003-12-13 2005-05-25 Csb-System Ag Verfahren zum Ermitteln der Qualität und Quantitäten eines Schlachttierkörpers
CN100376888C (zh) * 2004-11-02 2008-03-26 江苏大学 牛肉胴体质量的计算机视觉检测分级方法及装置
DE102004055351B4 (de) * 2004-11-17 2006-09-07 Csb-System Ag Gewinnung von Daten zum Klassifizieren von Schlachttierkörpern sowie zur Bestimmung von Qualitäten und Quantitäten derselben
DE202013002483U1 (de) 2013-03-15 2014-06-16 Csb-System Ag Vorrichtung zur Vermessung einer Schlachttierkörperhälfte
DK178447B1 (en) 2015-06-10 2016-02-29 Ihfood As Removing the spinal column from a half-carcass of a slaughtered animal
RU2604138C1 (ru) * 2015-07-27 2016-12-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Башкирский государственный аграрный университет" Способ гистологической оценки степени созревания мяса

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD292976A5 (de) * 1990-03-22 1991-08-14 Univ Berlin Humboldt Verfahren zur analyse von schlachttierkoerperhaelften mittels bildverarbeitung
DD298310A5 (de) * 1990-09-28 1992-02-13 Humboldt-Universitaet Zu Berlin Direktorat Fuer Forschung,De Verfahren zur bestimmung von schlachttierkoerperhaelften durch bildverarbeitung
DE69731212T2 (de) * 1996-08-23 2005-10-13 Her Majesty The Queen In Right Of Canada, as represented by The Department Of Agriculture And AGRI-FOOD CANADA, Lacombe Verfahren und vorrichtung zur verwendung von bildanalyse zur feststellung von fleisch- und schlachttierkörpereigenschaften
DE19733216C1 (de) * 1997-08-01 1998-12-17 Csb Syst Software Entwicklung Verfahren zur Bewertung von Schlachttierhälften durch optische Bildverarbeitung
DE19847232C2 (de) * 1998-05-19 2000-07-13 Csb Syst Software Entwicklung Verfahren zur Bewertung von Schlachttierhälften durch optische Bildverarbeitung

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0108500A1 *

Also Published As

Publication number Publication date
CA2371911A1 (fr) 2001-02-08
EA003375B1 (ru) 2003-04-24
WO2001008500A1 (fr) 2001-02-08
ES2170737T1 (es) 2002-08-16
DE19936032C1 (de) 2000-07-13
PL354080A1 (en) 2003-12-15
EA200200213A1 (ru) 2002-06-27
CN1367648A (zh) 2002-09-04

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