Method for determining the fat content of trimmings or similar pieced meats
First Claim
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1. IN A METHOD OF DETERMINING THE RATIBETWEEN FAT AND LEAN IN A BATCH OF MEAT LUMPS PREPARED FOR PRODUCTION OF MEAT PRODUCTS THE STEPS OF DISTRIBUTING SAID LUMPS IN A LAYER ON A CONVERYOR FEEDING SAID LAYER ONTO A ZONE IN WHICH IT IS IRRADIATED WITH LIGHT, MEASURING BY PHOTOELECTRIC MEANS THE LIGHT REFLECTED FROM SAID LAYER IN SAID ZONE AND DERIVING FROM THE MEASURED INSTANTANEOUS VALUES A MEAN VALUE AS A MEASURE OF THE RAIO OF LEAN AND FAT IN SAID PORTION.
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1 Claim
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1. IN A METHOD OF DETERMINING THE RATIBETWEEN FAT AND LEAN IN A BATCH OF MEAT LUMPS PREPARED FOR PRODUCTION OF MEAT PRODUCTS THE STEPS OF DISTRIBUTING SAID LUMPS IN A LAYER ON A CONVERYOR FEEDING SAID LAYER ONTO A ZONE IN WHICH IT IS IRRADIATED WITH LIGHT, MEASURING BY PHOTOELECTRIC MEANS THE LIGHT REFLECTED FROM SAID LAYER IN SAID ZONE AND DERIVING FROM THE MEASURED INSTANTANEOUS VALUES A MEAN VALUE AS A MEASURE OF THE RAIO OF LEAN AND FAT IN SAID PORTION.
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Current AssigneeStenberg Knudsen Erik
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Original AssigneeStenberg Knudsen Erik
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InventorsSTENBERG KNUDSEN ERIK
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Application NumberUS04/482,163Time in Patent Office1,078 DaysField of SearchUS Class Current250/223.00RCPC Class CodesA22C 17/008 for measuring quality, e.g....G01N 33/12 Meat; fish
