Production meat analysis system and method

• US 20050188859A1
• Filed: 11/08/2004
• Published: 09/01/2005
• Est. Priority Date: 03/01/2004
• Status: Abandoned Application

• Current Assignee: The Enhancers Incorporated
• Original Assignee: The Enhancers Incorporated
• Inventors: Bruce, Frank M. III, St. Onge, John C., Wermers, Jason W., Olson, Donald J.
• Application Number:
  US10/983,370
• Publication Number:
  US 20050188859A1
• Time in Patent Office: Days
• US Class Current: 99/486
• CPC Class Codes: G01N 21/3563 for analysing solids; Preparation of samples therefor
• CPC Class Codes: G01N 21/359 using near infrared light
• CPC Class Codes: G01N 33/12 Meat; fish

Abstract

A production meat analysis system and method provides means for determining percent or absolute constituents of a production lot of ground meat product immediately following the meat pre-grinding process. During use, the system is located at the output of a production meat pre-grinder such that the ground meat passes over the belt of the weigh conveyor and through the detection field or range of the NIR sensor. During this process, constituent readings for fat, moisture, protein and temperature are recorded for each unit weight pulse. The cumulative weighted average for each constituent is calculated for each unit weight and recorded and displayed on the computer screen as the process continues without stoppage or interruption. Constituent content can thereby be manually or automatically adjusted.

Claims

1. A production meat analysis system which comprises

a calibrated near infrared spectroscopic sensor, such sensor being capable of providing instantaneous electronic data signals for constituent measurements of a meat batch,

a weigh conveyor situated below the sensor and having a load cell and position encoder that are capable of providing a calibrated electronic pulse for a unit of weight passing over the weigh conveyor,

a computer that is capable of accepting data inputs from the weigh conveyor and from the sensor,

wherein the computer continuously calculates and records the accumulated weighted average of the instantaneous constituent measurements, and

a computer display screen for displaying the constituent measurements and calculations of the accumulated weighted averages of the measurements.

2. The system of claim 1 wherein the constituent measurements are one or more from a group comprising percentages of fat, moisture, and/or protein, and/or temperature of the meat batch.

3. The system of claim 2 wherein the constituent measurements are used to make manual or automatic adjustments to the meat batch content.

4. The system of claim 1 wherein the sensor is capable of providing electronic data signals that are proportional to the percentage fat, moisture, protein, and/or temperature as measured by the sensor at any instant in time.

5. The system of claim 4 wherein the data signals are used to make manual or automatic adjustments to the meat batch contents.

6. A production meat analysis system which comprises

a weigh conveyor, said weigh conveyor including

a frame having a first end and a second end,

a sensor support member extending upwardly from the frame,

a near infrared sensor secured to the sensor support member for recording instantaneous content readings for a meat batch,

a position encoder roller rotatably mounted to the first end of the conveyor frame,

a drive roller rotatably mounted to the second end of the conveyor frame,

a conveyor belt, the belt being rotatably mounted to the position encoder roller and to the drive roller,

a load cell and a load cell bar, the load cell bar extending generally perpendicularly across the conveyor belt such that meat product passing along the belt at the point of the load cell registers an instantaneous meat batch weight measurement,

a computer electronically connected to the sensor and the load conveyor to calculate and record batch weighted averages, and

a display monitor for displaying real time and/or average batch content information,

wherein the batch content information can be used to make manual or automatic adjustments to the batch content.

7. The assembly of claim 6 wherein the batch content information comprises one or more constituents from a group consisting of date, time, shift identifiers, batch identifiers, and instantaneous and/or average constituent levels of fat percentage, moisture percentage, protein percentage, and temperature, and/or batch targets for same.

8. The assembly of claim 7 wherein the batch weighted average for each constituent is calculated in accordance with the following base equation

$X_c=((\sum _{}^{}$

B0 Bx ⁢

( Wi * Ci ) / ( ∑

B0 Bx ⁢

Wi ) ) * 100

wherein X_c=Component Percentage (fat percentage, moisture percentage, protein percentage, temperature)

B₀=Batch Start Time

B_x=Batch End Time

C_i=Instantaneous Calibrated NIR Gauge Value—

Rolling average (fat, moisture, protein, temperature)

W_i=Instantaneous Weight from Load Cell

9. The assembly of claim 6 including a batch mixer and a batch cooling or heating means situated at the batch mixer and the batch content information is temperature, wherein batch meat entering the batch mixer can be cooled or heated to a target temperature depending upon the instantaneous batch meat temperature and meat composition at the sensor.

10. A method for analyzing meat production which comprises the steps of

providing a calibrated near infrared spectroscopic sensor, such sensor being capable of providing instantaneous electronic data signals for constituent measurements of a meat batch,

providing a weigh conveyor situated below the sensor and having a load cell and position encoder that are capable of providing a calibrated electronic pulse for a unit of weight passing over the weight conveyor,

providing a computer that is capable of accepting data inputs from the weigh conveyor and from the sensor,

continuously calculating and recording the accumulated weighted average of the instantaneous constituent measurements, and

providing a computer display screen for displaying the constituent measurements and calculations of the accumulated weighted averages of the measurements.

11. The method of claim 10 wherein the constituent measurements are one or more from a group comprising percentages of fat, moisture, and/or protein, and/or temperature of the meat batch.

12. The method of claim 11 wherein the constituent measurements are used to make manual or automatic adjustments to the meat batch content.

13. The method of claim 10 wherein the sensor is capable of providing electronic data signals that are proportional to the percentage fat, moisture, protein, and/or temperature as measured by the sensor at any instant in time.

14. The method of claim 13 including, following the display screen providing step, the step of using the data signals to make manual or automatic adjustments to the batch contents.

15. A production meat analysis method which comprises the steps of

providing a weigh conveyor, said weigh conveyor including

a frame having a first end and a second end,

a sensor support member extending upwardly from the frame,

a near infrared sensor secured to the sensor support member for recording instantaneous content readings for a meat batch,

a position encoder roller rotatably mounted to the first end of the conveyor frame,

a drive roller rotatably mounted to the second end of the conveyor frame,

a conveyor belt, the belt being rotatably mounted to the position encoder roller and to the drive roller,

a load cell and a load cell bar, the load cell bar extending generally perpendicularly across the conveyor belt such that meat product passing along the belt at the point of the load cell registers an instantaneous meat batch weight measurement,

electronically connecting a computer to the sensor and the load conveyor for calculating and recording batch weighted averages, and

displaying real time and/or average batch content information on a display monitor,

wherein the batch content information can be used to make manual or automatic adjustments to the batch content.

16. The method of claim 15 wherein the batch content information comprises one or more constituents from a group consisting of date, time, shift identifiers, batch identifiers, and instantaneous and/or average constituent levels of fat percentage, moisture percentage, protein percentage, and temperature, and/or batch targets for same.

17. The method of claim 16 wherein the batch weighted average for each constituent is calculated in accordance with the following base equation

$X_c=((\sum _{}^{}$

B0 Bx ⁢

( Wi * Ci ) / ( ∑

B0 Bx ⁢

Wi ) ) * 100

wherein X_c=Component Percentage (fat percentage, moisture percentage, protein percentage, temperature)

B₀=Batch Start Time

B_x=Batch End Time

C_i=Instantaneous Calibrated NIR Gauge Value—

Rolling average (fat, moisture, protein, temperature)

W_i=Instantaneous Weight from Load Cell

18. The method of claim 16 including, following the information displaying step, the steps of providing a batch mixer, providing a batch cooling or heating means situated at the batch mixer, and using the batch content information of temperature and meat composition to cool or heat batch meat entering the batch mixer to a target temperature.