Method and apparatus for measuring characteristics of meat

• US 5,872,314 A
• Filed: 07/25/1997
• Issued: 02/16/1999
• Est. Priority Date: 07/25/1997
• Status: Expired due to Fees

• Current Assignee: Robert P. Clinton
• Original Assignee: Robert P. Clinton
• Inventors: Clinton, Robert P.
• Primary Examiner(s): Williams, Hezron
• Assistant Examiner(s): MILLER, ROSE MARY
• Application Number:
  US08/900,356
• Time in Patent Office: 571 Days
• Field of Search: 73/597, 73/598, 73/599, 73/600, 73/602, 73/606, 73/628, 73/629, 73/620, 600/442, 600/443, 600/444, 600/445, 600/446, 600/447, 600/448, 600/449, 600/437, 382/110
• US Class Current: 73/602
• CPC Class Codes: A22B 5/007 Non-invasive scanning of carcasses, e.g. using image recognition, tomography, X-rays, ultrasound analysing meat, e.g. search for foreign embedded objects G01N33/12; image analysis G06T7/00
• CPC Class Codes: A61B 8/0858 involving measuring tissue layers, e.g. skin, interfaces
• CPC Class Codes: G01N 2291/02475 Tissue characterisation
• CPC Class Codes: G01N 2291/048 Transmission, i.e. analysed material between transmitter and receiver
• CPC Class Codes: G01N 29/12 by measuring frequency or resonance of acoustic waves measuring frequency or resonant frequency of mechanical vibrations or acoustic waves in general G01H1/06, G01H3/04, G01H13/00; acoustic resonators G10K11/04; vibration or shock testing of structures G01M7/00
• CPC Class Codes: G01N 29/46 by spectral analysis, e.g. Fourier analysis or wavelet analysis spectral signal processing per se G06F17/14
• CPC Class Codes: G01N 33/12 Meat; Fish

Abstract

A method and apparatus for measuring characteristics of meat, such as beef. More particularly, the invention uses quantitative analysis of ultrasonic A scan signals to measure the following characteristics of meat in real time: the percentage of intramuscular fat, the quality grade, the merit number, the depth of back fat and the approximate size of a predetermined rib eye area. The ultrasonic A scan signals are measured above the twelfth rib, above the thirteenth rib and between the twelfth and thirteenth ribs. The invention can be used with either live or processed animals.

Claims

1. A method of measuring characteristics of meat, comprising the steps of:

transmitting an ultrasonic signal into the meat using an A scan ultrasonic transducer;

receiving a return of said ultrasonic signal using said A scan transducer; and

determining a characteristic of the meat by performing a fast fourier transform on said return signal.

2. A method of measuring characteristics of meat according to claim 1, wherein said steps of transmitting and receiving are performed a plurality of times to generate a plurality of return signals and said step of determining is performed using said plurality of return signals.

3. A method of measuring characteristics of meat according to claim 2, wherein said plurality of return signals are combined.

4. A method of measuring characteristics of meat according to claim 3, wherein said plurality of return signals are averaged.

5. A method of measuring characteristics of meat according to claim 1, wherein the meat is beef and said steps of transmitting and receiving are performed over the twelfth rib, thirteenth rib and between the twelfth and the thirteenth rib of the beef animal.

6. A method of measuring characteristics of meat according to claim 5, wherein the characteristic of the meat is the thickness of back fat on the beef animal.

7. A method of measuring characteristics of meat according to claim 6, wherein said step of determining comprises a step of measuring a frequency difference between a first reduction in the return signal and a third reduction in the return signal.

8. A method of measuring characteristics of meat according to claim 1, wherein the meat is on an animal that is alive.

9. A method of measuring characteristics of meat according to claim 1, wherein the meat is on an animal that has been processed.

10. A method of measuring characteristics of meat according to claim 1, wherein the meat is on a hog.

11. A method of measuring characteristics of meat according to claim 1, wherein the characteristic of the meat is the percentage of intramuscular fat contained in the meat.

12. A method of measuring characteristics of meat according to claim 1 wherein said steps of transmitting and receiving are performed a plurality of times to generate a plurality of return signals and said step of determining is performed using said plurality of return signals.

13. A method of measuring characteristics of meat according to claim 1, wherein the characteristic of the meat is the USDA quality grade of the meat.

14. A method of measuring characteristics of meat according to claim 13, wherein said step of determining comprises the steps of:

performing a fast fourier transform on said return signal to generate a power spectrum,

counting the number of local peaks in said power spectrum, and

determining the USDA quality grade of the meat based on said number of local peaks.

15. A method of measuring characteristics of meat according to claim 14, wherein said steps of transmitting and receiving are performed a plurality of times to generate a plurality of return signals and said step of determining is performed using said plurality of return signals.

16. A method of measuring characteristics of meat according to claim 1, wherein the characteristic of the meat is a merit number representing the flavor and tenderness of the meat.

17. A method of measuring characteristics of meat according to claim 16, wherein said step of determining comprises the steps of:

performing a first fast fourier transform on said return signal to generate a power spectrum,

performing a second fast fourier transform on a log power of said power spectrum to generate a cepstrum, and

determining the merit number of the meat based on said cepstrum.

18. A method of measuring characteristics of meat according to claim 17, wherein said steps of transmitting and receiving are performed a plurality of times to generate a plurality of return signals and said step of determining is performed using said plurality of return signals.

19. A method of measuring characteristics of meat according to claim 1, wherein the characteristic of the meat is the approximate size of a predetermined area in the meat.

20. A method of measuring characteristics of meat according to claim 19, wherein said step of determining comprises a step of measuring a frequency difference between a first reduction in the return signal and a last return signal.

21. A method of measuring characteristics of meat according to claim 1, wherein said transducer is a longitudinal transducer.

22. A method of measuring characteristics of meat according to claim 1, wherein said transducer has a frequency of approximately 2.25 MHz.

23. The method of measuring characteristics of meat according to claim 1, wherein said fast fourier transform is performed on said return signal to obtain a power spectrum, and where the number of local peaks in the power spectrum are counted to determine the percentage of intramuscular fat contained in the meat.

24. An apparatus for measuring characteristics of meat, comprising:

an A scan transducer that transmits an ultrasonic signal into the meat and receives a return signal; and

a computer connected to receive said return signal from said A scan transducer, said computer converting said return signal to the frequency spectrum by a fast fourier transform and determining a characteristic of the meat based on characteristics of said fourier transformed return signal.

25. An apparatus for measuring characteristics of meat according to claim 24, wherein said computer receives said return signal through the public telephone network.

26. An apparatus for measuring characteristics of meat according to claim 24, wherein said computer receives said return signal through the Internet.

27. An apparatus for measuring characteristics of meat according to claim 24, wherein the characteristic of the meat is the USDA quality grade of the meat.

28. An apparatus for measuring characteristics of meat according to claim 27, wherein said computer determines the USDA quality grade of the meat based on the local peaks in a power spectrum obtained by a fast fourier transform on said return signal.

29. An apparatus for measuring characteristics of meat according to claim 24, wherein the characteristic of the meat is a merit number representing the flavor and tenderness of the meat.

30. An apparatus for measuring characteristics of meat according to claim 29, wherein said computer determines the merit number of the meat based on a cepstral analysis of said return signal.

31. An apparatus for measuring characteristics of meat according to claim 24, wherein the characteristic of the meat is the thickness of back fat in an animal.

32. An apparatus for measuring characteristics of meat according to claim 24, wherein the characteristic of the meat is the approximate size of a predetermined area in the meat.

33. An apparatus for measuring characteristics of meat according to claim 24, wherein said transducer is a longitudinal transducer.

34. An apparatus for measuring characteristics of meat according to claim 24, wherein said transducer has a frequency of approximately 2.25 MHz.

35. An apparatus for measuring characteristics of meat according to claim 24, wherein said computer determines a percentage of intramuscular fat contained in the meat based on the number of local peaks which appear in a power spectrum obtained by performing the fast fourier transform on said return signal.

36. A method of monitoring the genetic characteristics of a plurality of beef animals, comprising:

assigning each of said plurality of beef animals an identification number;

transmitting an ultrasonic signal into each of said plurality of beef animals using an A scan ultrasonic transducer;

receiving a return signal of said ultrasonic signal for each of said plurality of beef animals using said A scan transducer;

determining the characteristics of each of said plurality of beef animals by performing a fast fourier transform on said return signal; and

storing said identification numbers and their associated meat characteristics in a database.

37. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 36, wherein said database further includes information related to the genealogy of said meat animals.

38. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 36, wherein said database includes for each identification number multiple associated meat characteristics measured when the associated beef animal was at different ages.

39. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 36, further comprising the step of generating a report based on the information in said database.

40. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 39, wherein said report contains information regarding the genetic history of animals.

41. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 39, wherein said report contains information related to a subset of said plurality of beef animals.

42. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 39, wherein said report is generated automatically.

43. A method of monitoring the genetic characteristics of a plurality of beef animals according to claim 39, wherein said report is generated when requested by a user.

44. The method of monitoring the genetic characteristics of a plurality of beef animals of claim 36, wherein said fast fourier transform is used to generate a power spectrum, and where the number of local peaks in the power spectrum are counted to determine the percentage of intramuscular fat contained in each of said plurality of beef animals.