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Method for the contactless determination of features of meat quality

  • US 4,226,540 A
  • Filed: 06/26/1978
  • Issued: 10/07/1980
  • Est. Priority Date: 06/25/1977
  • Status: Expired due to Term
First Claim
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1. A method for contact-free analysis of fat/meat quality of a meat product, comprising the steps of:

  • radiating the meat product with a scanning light source which creates a moving point of light on the meat product;

    detecting continuous radiation emanating from the moving point of light on the test object and periodically converting a detected continuous radiation into definite radiation values corresponding to the point of light at scanned locations on the test object;

    providing reference values which are known radiation values corresponding to fat and meat portions of a reference meat product;

    comparing the reference values to the definite radiation values to create a first group of the definite values corresponding to fat portions and a second group of the definite values corresponding to meat portions of the meat product; and

    comparing the two groups of values to determine fat/meat quality.

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