EP2234500A1 - Meat marking device - Google Patents
Meat marking deviceInfo
- Publication number
- EP2234500A1 EP2234500A1 EP08869363A EP08869363A EP2234500A1 EP 2234500 A1 EP2234500 A1 EP 2234500A1 EP 08869363 A EP08869363 A EP 08869363A EP 08869363 A EP08869363 A EP 08869363A EP 2234500 A1 EP2234500 A1 EP 2234500A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- marking device
- meat
- spike
- polymeric material
- head portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 54
- 239000000463 material Substances 0.000 claims abstract description 24
- 230000037431 insertion Effects 0.000 claims abstract 3
- 238000003780 insertion Methods 0.000 claims abstract 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 229920003023 plastic Polymers 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 description 7
- 230000006378 damage Effects 0.000 description 5
- 239000004676 acrylonitrile butadiene styrene Substances 0.000 description 4
- 229920000122 acrylonitrile butadiene styrene Polymers 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- -1 Polyethylene phthalate Polymers 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- XECAHXYUAAWDEL-UHFFFAOYSA-N acrylonitrile butadiene styrene Chemical compound C=CC=C.C=CC#N.C=CC1=CC=CC=C1 XECAHXYUAAWDEL-UHFFFAOYSA-N 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 101100328086 Caenorhabditis elegans cla-1 gene Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/10—Marking meat or sausages
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01V—GEOPHYSICS; GRAVITATIONAL MEASUREMENTS; DETECTING MASSES OR OBJECTS; TAGS
- G01V15/00—Tags attached to, or associated with, an object, in order to enable detection of the object
Definitions
- the current invention relates to marking devices, and in particular to meat marking devices, comprising an RFID (radio frequency identification) tag.
- the invention pertains both to meat marking and meat tracking, using meat marking devices.
- Meat marking is becoming an increasingly important field of technology.
- the origin of carcasses and pieces of meat has gained interest as a result of health concerns and consumer demand. Origin has the possibility of guiding consumer behavior.
- the current invention provides a meat marking device with a head portion integrally connected to a spike.
- the meat marking device may be made of a polymeric material, such as Pet (Polyethylene phthalate), PP (Polypropylene), PC-ABS
- the meat marking device has a material thickness that allows it to withstand damage when falling to a concrete floor from a height of approximately 1.5 meters. To attain this, the meat marking device has among other characteristics no movable parts. Requirements by health authorities may prescribe use of only certain polymeric materials, such as the ones mentioned above.
- the material may be a low-weight material.
- the material may be a so-called intelligent material, which regains its original appearance after impact, such as a bending force.
- the material is chosen among materials that allow falling down without shattering of the meat marking device, which is of utmost importance for food safety reasons. Temperatures, cleaning chemicals and time of exposure for adequate cleaning are prescribed in detail by health authorities. The above materials all facilitate easy cleaning of the meat marking device, which is a prerequisite for consecutive use.
- the meat marking devices may be cleaned using state of the art cleaning equipment and processes.
- the meat marking device may be made in one piece, whereby the RFID tag may receive good protection in the center of the head piece by being encompassed by the same. This enclosure must be sufficiently thin and made of a material suitable not to reduce the RFID reading distance.
- the meat marking device may be manufactured by way of molding, whereby enclosure of the RFID tag, typically provided on a carrier made of polymeric material including paper, is ensured and the cost of manufacture is significantly reduced.
- the meat marking device is transparent, whereby it is possible to inspect the RFID tag.
- the meat marking device is made out of a colored polymeric material, for ease of identification as such as well as against the meat color. Color coding is moreover encompassed by the invention.
- the device may have a multitude of shapes, for example shapes characterized in curvatures.
- the device may have a mushroom-like shape, whereby the device receives the appearance of a mushroom with head and stem.
- the head part may for example have a ball or egg shape.
- the device, both the spike and the head portion may be devoid of sharp bends and angles on its surface, not to destruct the structure of the meat, to prevent aggregation of devices when not in use, such as during storage and cleaning, and to facilitate cleaning.
- the spike may have or be devoid of hooks etc.
- the curvature of the head portion moreover ensures that the device does not get stuck in production lines or on tags/devices on other pieces of meat or carcasses.
- the diameter of the spike may be reduced, and the spike provided with a blunt end, to minimize impact on the meat.
- a narrow diameter also facilitates removal of the meat marking device.
- the length and diameter of the spike are adjusted so that the meat marking device retains its position on a carcass or a piece of meat during tumbling, for example on band transporters or in carriages.
- the meat marking device may be provided with a curvature between the spike and the head portion, to further reduce contact with the meat. Thereby, the risk for meat discoloration is reduced.
- the device may be provided with alternative identification means, such as a detectable chip that may be easily detected by a detector. This provides a safe procedure for ensuring removal of the meat marking device from carcasses.
- the meat marking device can be applied to a carcass also when a protective glove is used, by taking a ready grip around the head portion of the device.
- a blunt end on the spike reduces the risk for injury to the person attaching and removing the device.
- Fig. 1 shows a side view of the meat marking device, exposing the external characteristics of the device.
- Fig. 2 shows a section view of the device according to Fig. 1.
- Fig. 3 shows an embodiment of the head part of the meat marking device, whereas Fig. 4 finally shows an alternative embodiment of the axial wings of the meat marking device.
- the meat marking device 10 is made out of a polymeric material with good tensile strength reducing the risk for breakage, and consists of a head part 20 and a spike 30.
- the spike 30 as a whole has essentially the same, minimal diameter 70 throughout the whole length thereof, to reduce contact with the meat. It is moreover provided with a curvature 1 10 between the head part 20 and the spike 30, further reducing contact with the meat at the surface thereof.
- the spike 30 may be only partially inserted in the meat 140, whereby the head part 20 is kept at a distance from the meat, further reducing the risk for discoloration thereof.
- the spike 30 has a blunt end 40, not to damage the meat.
- the spike is at its sides fitted with a series of axial wings 50, to keep the meat marking device in place during use.
- the position of the axial wings 50 longitudinally on the spike is such that they penetrate the meat and get a good, firm grip thereof, also when only a portion of the spike 30 is inserted in the meat.
- the axial wings have an arcuate form 60, to facilitate the ready grip of the meat, without damage to the meat; however, also hooks could be provided.
- the head part 20 has a form with a curvature 130, enabling a good grip by hand.
- Fig. 4 exposes axial wings 120 extending throughout the length of the spike, as an alternative to the shorter axial wings 50 in Fig. 1.
- a RFID tag 80 provided on a carrier is located inside the head part.
- the chips constitute an integral part of the head part, by way of being encompassed by the polymeric material making up the head part.
- the meat marking device 10 may be composed of the head part 20 and the spike 30 as separate parts, to be joined together.
- the head part is then fitted with a cage 100, connected to the spherical portion of the head part by way of a curved connecting part 110.
- the cage 100 and the connecting part 1 10 constitute integral parts of the head part 20.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Life Sciences & Earth Sciences (AREA)
- General Physics & Mathematics (AREA)
- Geophysics (AREA)
- Adornments (AREA)
- Labeling Devices (AREA)
- Details Of Rigid Or Semi-Rigid Containers (AREA)
Abstract
A meat marking device (10) comprising a head portion (20) connected to a spike (30), wherein (a) the head portion (20) of the marking device (10), which is made of a polymeric material, encompasses an RFID (radio frequency identification) tag (80) and is designed so that the device is conveniently removable by hand after insertion, and (b) the spike (30) is provided with axial wings (60), designed so that the spike is kept in place after insertion.
Description
Meat Marking Device
Field of Invention
The current invention relates to marking devices, and in particular to meat marking devices, comprising an RFID (radio frequency identification) tag. The invention pertains both to meat marking and meat tracking, using meat marking devices.
Background
Meat marking is becoming an increasingly important field of technology. The origin of carcasses and pieces of meat has gained interest as a result of health concerns and consumer demand. Origin has the possibility of guiding consumer behavior.
Traditionally, carcasses and pieces of meat have been equipped with manual marking tags, provided with an identification number or a bar-code. Such systems are based on manual intervention for reading the information. Moreover, traditional tags are equipped with pins that pierce the meat, leading to damages on the meat. Such pins may moreover hurt people using the marking tags, and may cause the tags to attach to each other awaiting use and during cleaning, for example. They may also fall off during tumbling or in production lines. Consequently, there is a great demand for a new and improved meat marking device that provides easy and efficient reading in combination with minimal impact on the meat as well as easy and safe use.
Short description of the invention
In one embodiment, the current invention provides a meat marking device with a head portion integrally connected to a spike. The meat marking device may be made of a polymeric material, such as Pet (Polyethylene phthalate), PP (Polypropylene), PC-ABS
(Polycarbonate-ABS blend, wherein ABS stands for Acrylonitrile Butadiene Styrene). Such plastic materials have good mechanical strength, for example tensile strength, and low leaching of components to the environment, which are important characteristics. Moreover, typically the meat marking device has a material thickness that allows it to withstand damage when falling to a concrete floor from a height of approximately 1.5 meters. To attain this, the meat marking device has among other characteristics no movable parts.
Requirements by health authorities may prescribe use of only certain polymeric materials, such as the ones mentioned above. The material may be a low-weight material. Moreover, the material may be a so-called intelligent material, which regains its original appearance after impact, such as a bending force. The material is chosen among materials that allow falling down without shattering of the meat marking device, which is of utmost importance for food safety reasons. Temperatures, cleaning chemicals and time of exposure for adequate cleaning are prescribed in detail by health authorities. The above materials all facilitate easy cleaning of the meat marking device, which is a prerequisite for consecutive use. The meat marking devices may be cleaned using state of the art cleaning equipment and processes.
Information may be carried by an RFID tag, for ease of reading. The meat marking device may be made in one piece, whereby the RFID tag may receive good protection in the center of the head piece by being encompassed by the same. This enclosure must be sufficiently thin and made of a material suitable not to reduce the RFID reading distance. The meat marking device may be manufactured by way of molding, whereby enclosure of the RFID tag, typically provided on a carrier made of polymeric material including paper, is ensured and the cost of manufacture is significantly reduced. In one embodiment, the meat marking device is transparent, whereby it is possible to inspect the RFID tag. In yet another embodiment, the meat marking device is made out of a colored polymeric material, for ease of identification as such as well as against the meat color. Color coding is moreover encompassed by the invention.
The device may have a multitude of shapes, for example shapes characterized in curvatures. The device may have a mushroom-like shape, whereby the device receives the appearance of a mushroom with head and stem. The head part may for example have a ball or egg shape. The device, both the spike and the head portion, may be devoid of sharp bends and angles on its surface, not to destruct the structure of the meat, to prevent aggregation of devices when not in use, such as during storage and cleaning, and to facilitate cleaning. The spike may have or be devoid of hooks etc. The curvature of the head portion moreover ensures that the device does not get stuck in production lines or on tags/devices on other pieces of meat or carcasses. Moreover, the diameter of the spike may be reduced, and the spike provided with a blunt end, to minimize impact on the meat. Such a narrow diameter also facilitates removal of the meat marking device. However, the length and diameter of the spike are adjusted so that the meat marking device retains its position on a carcass or a piece of meat during tumbling, for example on band transporters or in carriages.
The meat marking device may be provided with a curvature between the spike and the head portion, to further reduce contact with the meat. Thereby, the risk for meat discoloration is reduced.
In order to be able to detect the meat marking device in the absence of RFID reading, the device may be provided with alternative identification means, such as a detectable chip that may be easily detected by a detector. This provides a safe procedure for ensuring removal of the meat marking device from carcasses.
In use, the meat marking device can be applied to a carcass also when a protective glove is used, by taking a ready grip around the head portion of the device. A blunt end on the spike reduces the risk for injury to the person attaching and removing the device.
Short description of the figures
Specific embodiments of the invention shall now be described, with special reference to the accompanying figures, in which Fig. 1 shows a side view of the meat marking device, exposing the external characteristics of the device. Fig. 2 shows a section view of the device according to Fig. 1. Fig. 3 shows an embodiment of the head part of the meat marking device, whereas Fig. 4 finally shows an alternative embodiment of the axial wings of the meat marking device.
Detailed description of the invention
The meat marking device 10 is made out of a polymeric material with good tensile strength reducing the risk for breakage, and consists of a head part 20 and a spike 30. The spike 30 as a whole has essentially the same, minimal diameter 70 throughout the whole length thereof, to reduce contact with the meat. It is moreover provided with a curvature 1 10 between the head part 20 and the spike 30, further reducing contact with the meat at the surface thereof. The spike 30 may be only partially inserted in the meat 140, whereby the head part 20 is kept at a distance from the meat, further reducing the risk for discoloration thereof. The spike 30 has a blunt end 40, not to damage the meat. The spike is at its sides fitted with a series of axial wings 50, to keep the meat marking device in place during use. The position of the axial wings 50 longitudinally on the spike is such that they penetrate the meat and get a good, firm grip thereof, also when only a portion of the spike 30 is inserted in the meat. The axial wings have an arcuate form 60, to facilitate the ready grip of the meat,
without damage to the meat; however, also hooks could be provided. The head part 20 has a form with a curvature 130, enabling a good grip by hand.
The alternative embodiment shown by Fig. 4 exposes axial wings 120 extending throughout the length of the spike, as an alternative to the shorter axial wings 50 in Fig. 1.
Inside the head part, a RFID tag 80 provided on a carrier is located. The chips constitute an integral part of the head part, by way of being encompassed by the polymeric material making up the head part.
For ease of manufacture, the meat marking device 10 may be composed of the head part 20 and the spike 30 as separate parts, to be joined together. The head part is then fitted with a cage 100, connected to the spherical portion of the head part by way of a curved connecting part 110. The cage 100 and the connecting part 1 10 constitute integral parts of the head part 20.
Even though the invention has been described particularly with respect to the figures, it should be understood that these only illustrate the essential features of the invention, and that deviations from the disclosed details may naturally be made by a man skilled in the art while still being comprised by the invention as claimed.
Claims
1. A meat marking device (10) comprising a head portion (20) connected to a spike (30), wherein (a) the head portion (20) of the marking device (10), which is made of a polymeric material, encompasses an RFID (radio frequency identification) tag (80), and (b) the spike (30) is provided with axial wings (60) and a blunt end, designed so that the spike is kept in place after insertion.
2. The marking device (10) according to claim 1 , characterized in that the RFID tag (80) is provided on a carrier made of polymeric material such as plastics.
3. The marking device (10) according to claim 1 , characterized in that the head portion (20) is ball or egg shaped.
4. The marking device (10) according to any one of claims 1 , 2 or 3, characterized in that the head portion (20) and spike (30) is made of the same polymeric material.
5. The marking device (10) according to any one of claims 1 , 2 or 3, characterized in that the marking device (10) is made out of a polymeric material that is selected from the group consisting of Pet, PP, PC-ABS.
6. The marking device (10) according to claim 5, characterized in that the polymeric material is a flexible polymeric material that regains its original appearance following impact.
7. The marking device (10) according to claim 5 or claim 6, characterized in that the polymeric material is transparent.
8. The marking device (10) according to any one of claims 1 , characterized in that the marking device is (10) devoid of sharp bends and angles on the head part and the spike (30).
9. The marking device (10) according to claim 1 , characterized in that the marking device (10) has a mushroom-like shape, forming an appearance of a mushroom head and stem.
10. The marking device according to any of the preceding claims, characterized in that it is provided with a color for identification or color marking purposes.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE0800040A SE532743C2 (en) | 2008-01-08 | 2008-01-08 | Meat Marking Device |
| PCT/SE2008/051546 WO2009088347A1 (en) | 2008-01-08 | 2008-12-22 | Meat marking device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP2234500A1 true EP2234500A1 (en) | 2010-10-06 |
| EP2234500A4 EP2234500A4 (en) | 2013-05-29 |
Family
ID=40853293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP08869363.5A Withdrawn EP2234500A4 (en) | 2008-01-08 | 2008-12-22 | Meat marking device |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP2234500A4 (en) |
| SE (1) | SE532743C2 (en) |
| WO (1) | WO2009088347A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR102015008710B1 (en) | 2014-04-23 | 2022-10-11 | Cnh Industrial America Llc | SYSTEM FOR TRACKING A HARVESTED UNIT OF AGRICULTURAL PRODUCT AND METHOD OF USING A RADIO FREQUENCY IDENTIFICATION DEVICE (RFID) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE400882B (en) * | 1976-08-12 | 1978-04-17 | Giertsen As Tryggve | FIXING DEVICE, PREFERABLY INTENDED FOR HOLDING MARKINGS FOR KOTT |
| US6545604B1 (en) * | 1999-07-01 | 2003-04-08 | Micron Technology, Inc. | Methods for electronic tracking of units originating from a common source, and assemblies comprising transponders attached to meat spikes |
| EP1842428A1 (en) * | 2006-04-04 | 2007-10-10 | Seidic S.A. | Electronic and/or visual identifier to ensure traceability in the food industry |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4421053A (en) * | 1981-12-18 | 1983-12-20 | Volk Anthony J | Two-stage pop up thermometer |
-
2008
- 2008-01-08 SE SE0800040A patent/SE532743C2/en unknown
- 2008-12-22 WO PCT/SE2008/051546 patent/WO2009088347A1/en active Application Filing
- 2008-12-22 EP EP08869363.5A patent/EP2234500A4/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE400882B (en) * | 1976-08-12 | 1978-04-17 | Giertsen As Tryggve | FIXING DEVICE, PREFERABLY INTENDED FOR HOLDING MARKINGS FOR KOTT |
| US6545604B1 (en) * | 1999-07-01 | 2003-04-08 | Micron Technology, Inc. | Methods for electronic tracking of units originating from a common source, and assemblies comprising transponders attached to meat spikes |
| EP1842428A1 (en) * | 2006-04-04 | 2007-10-10 | Seidic S.A. | Electronic and/or visual identifier to ensure traceability in the food industry |
Non-Patent Citations (1)
| Title |
|---|
| See also references of WO2009088347A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009088347A1 (en) | 2009-07-16 |
| SE0800040L (en) | 2009-07-09 |
| EP2234500A4 (en) | 2013-05-29 |
| SE532743C2 (en) | 2010-03-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
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| 17P | Request for examination filed |
Effective date: 20100806 |
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| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT RO SE SI SK TR |
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| AX | Request for extension of the european patent |
Extension state: AL BA MK RS |
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| DAX | Request for extension of the european patent (deleted) | ||
| A4 | Supplementary search report drawn up and despatched |
Effective date: 20130503 |
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| RIC1 | Information provided on ipc code assigned before grant |
Ipc: A22C 17/10 20060101AFI20130425BHEP Ipc: G01V 15/00 20060101ALI20130425BHEP |
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| 17Q | First examination report despatched |
Effective date: 20140312 |
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| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
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| 18D | Application deemed to be withdrawn |
Effective date: 20140923 |