Online analysis system for carcass meat quality

Online analysis system for carcass meat qualityQMEAT AnalyserTM

Meat quality analyzer for detecting PSE/DFD and acidic meat

Main applications

Optimization of cooked ham processing technology

Water holding capacity (WHC) is a key quality parameter in the production process of cooked ham. Raw meat with lower WHC-PSE and acidic meat have greater cooking losses, and are prone to texture defects and visual appearance defects in the final product. QMEAT Analysts allow the definition of different threshold levels or PSE indices to classify incoming raw meat into different quality groups.

QMEAT AnalyserTM is an automatic detection and classification system that can identify PSE and DFD meats online at a speed of 1200 pieces per hour. The system includes a stainless steel penetration probe, which is connected to a high-sensitivity fiber optic spectrometer. The probe is driven by a robotic arm to inspect meat at different depths.

This system can determine the PSE index and pH value of meat, which are highly correlated with the water retention capacity and texture of the meat. The PSE index is determined based on spectral analysis within the Vis NIR range obtained at different depths inside the meat piece.

Online analysis system for carcass meat qualityMain applications:

Automatically detect and classify PSE and DFD meat.

Quality control of raw meat.

Improve the yield of dry cured ham and cooked ham.

Optimize the standardization and refinement of the pickling process for dry cured ham products.

application

Optimization of dry cured ham technology

Water holding capacity (WHC) is an intrinsic meat quality parameter closely related to dry cured products. Meat with high WHC-DFD is prone to bacterial contamination, resulting in phosphate crystals and paste like texture, while meat with poor WHC-PSE is prone to quality defects such as nitration red ring, white film, and paste like texture.

The incidence of PSE meat varies from 10% to 30% depending on the slaughterhouse, and has a direct impact on the quality of the final product. Texture defects caused by PSE and DFD can reduce slice yield and lead to product quality issues such as slice breakage and the appearance of holes. QMEAT Analysts allows for the implementation of product segmentation strategies and control of raw meat quality.

QMEAT AnalyserTM includes a detection technology that can identify PSE and DFD meat. This system allows for the configuration of different threshold levels or PSE indices to efficiently and reasonably classify raw meat into different categories.

This analysis aims to operate automatically in industrial environments.

The system is capable of online inspection of raw meat at a rate of 1200 pieces per hour.

The system includes a flexible communication interface that can be connected to sorting machines and/or factory ERP.

The system can (optionally) be combined with a weighing system and a barcode or RFID reader.

Technical Specifications

Main Features

Automatic classification (200 items per hour)

Guided user interface

Real time monitoring of production

Statistics by batch and supplier. Dynamic weighting (optional)

Four barcode or RFiD reader (optional)

Integrate into any type of database or ERP