| 摘要 |
The invention relates to a method for evaluating half-carcasses by means of optical image processing which is acquired at the arrival of articles, at classification points or at the departure of articles of meat-packing and meat processing. According to said method, a single color image (1) of half-carcass parts taken by an optical sensor is automatically evaluated by means of electronic data processing. The aim of the method is to develop an automatic evaluation method for half-carcasses which is carried out using contactless measuring methods based on standardized methods of evaluation. Said evaluation method allows for quick, objective and transparent determination of commercial grade and, optionally, commercial value as well as enabling each measurement to be uniformly carried out in slaughter and meat processing. This is accomplished by a reliable evaluation of carcasses according to the definition of commercial grade that occurs through the evaluation of commercial grade and/or determination of commercial value by means of optical image evaluation accessible to parameters located outside the loin region according to the ZP-Method, such that the method of evaluation through analysis of other body regions, including a certain amount of latitude, will not be necessarily complicated and expensive in practice. Following preliminary steps within image analysis corresponding to the assigned contour lines, the half-carcass is classified according to the ZP-Method. Said ZP-Method contains two points. At the first point of the ZP-Method (15), the minimal bacon thickness (14) is calculated. At a second point of the ZP-Method (17), said point being the point of intersection (16) between the bacon/middle rump muscle (11) and the middle rump muscle/fat border (12), the muscle thickness (18) is calculated up to the bone marrow canal (13). |
