A non-destructive measurement system for fat/lean meat thickness of pork half-carcass based on near-infrared light

Abstract

The invention relates to a split pork carcass fat and lean thickness nondestructive measurement system based on near-infrared light.The system comprises a near-infrared emission light source, a near-infrared reflection spectrum acquisition instrument, an emitted and reflected light conduction module, a probe, a pork carcass clamping device, a displacement detection device and a controller module; emitted light emitted by the near-infrared emission light source and reflected light of the near-infrared reflection spectrum acquisition instrument are subjected to conduction through optical fibers of the emitted and reflected light conduction module; the optical fibers are encapsulated inside the probe; the pork carcass clamping device is used for positioning and clamping a split pork carcass which is on the slaughtering production line and is in a moving state; the controller is used for processing a spectrum signal output by the near-infrared reflection spectrum acquisition instrument and a signal output by the displacement detection device, and non-contact and nondestructive measurement with line is conducted on fat and lean thickness of live pigs on the production line.The split pork carcass fat and lean thickness nondestructive measurement system based on the near-infrared light has the advantages of being low in power consumption, long in service life, easy to operate and the like.

Description

technical field [0001] The invention belongs to the technical field of pork carcass lean meat rate determination and classification, and particularly relates to a nondestructive measurement method and system for pork carcass fat and lean meat thickness. Background technique [0002] Pig carcass grading is the main method to classify the quality of pig carcasses, and it is the basis for fair and reasonable pricing and the realization of high quality and high price. Lean meat percentage is the most important index in the evaluation standard of pig carcass classification, and the measurement of fat and muscle thickness in designated parts of pig carcass is the basis for the determination of lean meat percentage. [0003] The techniques used for fat / lean thickness measurement include ultrasonic technology, computer vision technology, photoelectric detection technology and electrical conductivity technology, etc. However, these methods have not been widely used due to various fac...

AI Technical Summary

Problems solved by technology

The probe-type measurement has high efficiency and is easy to operate, but the meat may be dragged and deformed during the probe penetration process, which will affect the measurement accuracy of fat and lean meat thickness

In the near-infrared light source, due to the wide wavelength range of the halogen lamp, it is the most commonly used light source, but it has the disadvantages of high power consumption, large volume, and short life.

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