| 摘要 |
Boneless beef primals from a paced de-boning system 2 enter a primal trimming system 3. Primals are weighed on a dynamic scale 60 so that the de-boning yield can be derived. Weighed primals are transported on an intelligent conveyor 42 and diverted into one of eighteen trimming stations 61 using pneumatic gates 62. At each trimming workstation 61, the operator recieves cut identification and butchery information via the interface 69. The operator trims the primal to the identified specification. Trimmed primal(s) 66, low visible lean trimmings 64, high visible lean trimmings 65, fat 63 and bone 67 are placed into individual buffers for that primal. Successful completion of the task is confirmed by the operator using the interface 69. All products (except bones) are then automatically released from the buffers onto a take away intelligent trimmings conveyor 90 so as to maintain traceability of all products from that primal. The delivery of the products onto the trimmings conveyor 90 is timed to maintain gaps between the products on the conveyor 90. Individual products from the trimming station 61 are weighed on a dynamic weigh scale 95 and registered into the line control system to provide real time yield and production speed control to a quarter. Lean trimmings and fat are directed from the main trim conveyor 90 by a gate 95 to a fat content control system 96 to ensure product sold by percentage of fat is accurate thus maximising output value. Trimmings and fat are conveyed as separate small batches along a conveyor 97 through an X-ray tunnel 98 which measures fat content to an accuracy of less than 1 percent. These small batches are then weighed on a dynamic scale 99 and fed to a multi-station sorting gate arrangement at which larger batches of defined weight and fat content are built up. These batches are packed into bags, totes or the like.
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