Online Grading System for Carcass Meat Fat and Salt Content

Online Grading System for Carcass Meat Fat and Salt ContentHAM-Inspector II

Non destructive determination of lean meat, fat, and salt content in meat

HAM-Inspector IIT“

description

Ham Inspector IITM is a magnetic induction scanner used for online classification of meat chunks (i.e. ham, shoulder meat, and bacon) based on weight and fat percentage.

Ham Spectrometer IITM can also integrate a sensor module for measuring salt content after the pickling stage.

Ham Inspector IITM has undergone significant improvements compared to its previous version, enhancing the accuracy and reproducibility of fat measurement. Similarly, the new version integrates a new software that allows users to flexibly establish a wide range of product categories based on product characteristics.

This device has an industrial communication bus for interconnecting with sorting machines or other components of the factory. In addition, it can selectively integrate various solutions to control traceability (generating barcode labels, recording data generation, barcode readers or RFID tags, and integrating with databases).

Ham Inspector IITM is equipped with a conveyor belt that can transport up to 1000 pieces per hour.

Online Grading System for Carcass Meat Fat and Salt Content

Main applications

·Classify ham, shoulder meat, and bacon online

·Quality control of raw materials and optimization of pickling process

·Monitor salt absorption during the pickling process (two-stage pickling)

·Optimize the pickling process (control weight loss) · Choose meat chunks with lower salt content

HAM-Inspector II'

Application: Optimize pickling process

Fat percentage and weight are the main parameters of fresh ham, which affect the changes in salt absorption and yield during the production process of dry cured ham. Ham Inspector IITM can quickly classify and sort raw meat during the receiving stage.

Classifying raw meat based on fat and weight can significantly improve the uniformity of the pickling process (see figure below) and reduce yield differences in the final product.

Ham Inspector IITM also offers the possibility of developing and implementing new strategies to reduce salt absorption in the final product without compromising its microbial safety.

HAM-Inspector II'

technology

The scanner adopts a non-contact inspection method, which can maintain the integrity and physical properties of the meat.

This method was developed in collaboration between SSICA (Parma) and IRTA (Girona), based on the analysis of the response of adipose and lean tissue to variable low-intensity magnetic fields.

Based on this response, the system uses intelligent algorithms to provide the percentage of fat or salt in the meat chunks. The detection is automatically completed in less than 4 seconds.

Main Features

·Online classification of fat and salt intake (up to 1000 pieces/hour)

·Dynamic weighing · Graphic tactile interface · Product editor

·Integrate with classification systems (such as blade sorting machines) for classification

·Integration with databases or ERP · Multiple traceability control solutions: reading and generating barcodes and RFID tags

·Remote diagnosis (optional): Remote diagnosis operation through Ethernet secure access · Self cleaning conveyor module (optional)

HAM-Inspector II

accuracy

Weight range/accuracy 30 kg/± 10g

Accuracy 1: Fat content<1.5%

Accuracy 2: Salt content (NaCl)<0.2%

Accuracy can be achieved when the fat content of Serrano, Iberian, and Parma ham is between 5% and 35%.

Accuracy can be achieved after the curing stage of Serrano, Iberian, and Parma cured ham, with accuracy achieved when the salt content is between 1% and 5%.

industry standard

Ham Inspector IITM has the CE mark and complies with the following directives:

EMC (Electromagnetic Compatibility) -2014/30/UE

MD (Machinery Directive) -2006/42/EEC

LVD (Low Voltage Directive) -2014/35/UE

● Sanitary design in accordance with EN1672-2 standard

core parameters