Determining the commercial quality of meat, esp. pig carcasses - using two identical probes with pneumatic cylinder to ascertain fat layer thickness

摘要

The outline of the meat is scanned in the longitudinal direction of the carcass from end-to-end, and the greatest thickness of the ham portion in a transverse direction is measured. Two probes are inserted into the ham and carcass back in order to measure the thickness of fat layer. Measured values are converted into electric signals, and graded in accordance with specified commercial classes (E, I, II, III, IV). The class so obtained is stamped on the carcass side. Both probes are of the same construction. They have a protective housing with a forward flange for consistent depth of insertion. The housing contains a double working pneumatic cylinder whose piston-rod is movable backwards and forwards via corresponding pressurised air connections.