WO1992021025A1 - Meat quality sensing apparatus - Google Patents

Meat quality sensing apparatus Download PDF

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Publication number
WO1992021025A1
WO1992021025A1 PCT/GB1992/000866 GB9200866W WO9221025A1 WO 1992021025 A1 WO1992021025 A1 WO 1992021025A1 GB 9200866 W GB9200866 W GB 9200866W WO 9221025 A1 WO9221025 A1 WO 9221025A1
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WO
WIPO (PCT)
Prior art keywords
probe
meat
carcass
sensors
housing
Prior art date
Application number
PCT/GB1992/000866
Other languages
French (fr)
Inventor
John Philip Chadwick
Christopher Charles Warkup
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Meat And Livestock Commission
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Publication date
Application filed by Meat And Livestock Commission filed Critical Meat And Livestock Commission
Publication of WO1992021025A1 publication Critical patent/WO1992021025A1/en

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/84—Systems specially adapted for particular applications
    • G01N21/85—Investigating moving fluids or granular solids
    • G01N21/8507—Probe photometers, i.e. with optical measuring part dipped into fluid sample
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; Fish
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N2021/1734—Sequential different kinds of measurements; Combining two or more methods
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N2021/178—Methods for obtaining spatial resolution of the property being measured
    • G01N2021/1782—In-depth resolution
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G01N21/33—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using ultraviolet light
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/47—Scattering, i.e. diffuse reflection
    • G01N21/4738—Diffuse reflection, e.g. also for testing fluids, fibrous materials
    • G01N21/474—Details of optical heads therefor, e.g. using optical fibres
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
    • G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
    • G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
    • G01N21/80—Indicating pH value

Definitions

  • the invention relates to meat quality sensing apparatus. Even after application of controlled production and slaughter specifications there remains substantial biological variation in meat quality. Within the meat industry there is a recognised need to provide consumers with a product of reliable eating quality and this can be assisted if carcasses and cuts of meat can be sorted for different processes and products on the basis of a prediction of the end quality of the product. Some quality defects develop during the processing of the carcass and if these are predicted sufficiently early the severity of the defect can be reduced or eliminated by modified processes. There is therefore an important commercial advantage in being able to measure and predict meat quality as early as possible in the slaughter house.
  • the majority of meat quality sensing devices have a probe containing a single sensor which takes a single measurement on the surface of the carcass or cut of meat or a single measurement at a fixed depth into the meat.
  • the second type of meat quality sensing device uses a probe with a single sensor which takes multiple measurements as the probe passes through the meat to produce a profile of the carcass or cut of meat.
  • Two examples of this second type of device are the Danish Fat- O-Meater probe and the New Zealand Hennessy grading probe both of which use reflectance to measure fat-muscle depths for carcass classification purposes.
  • a development of the Fat-O-Meater probe is the Danish Meat Quality Meter which is capable of detecting qualities of a carcass or cut of meat such as marbling fat content, colour and water-holding capacity from the same type of reflectance profile as previously found.
  • the first type of device relies upon a single sensor giving a single measurement at one position only and is therefore hardly indicative of the quality of the carcass or cut of meat as a whole. Where the probe contains more than one sensor the limitation of measuring at a single position is still very restricting.
  • the second type of device allows a profile of the meat to be built up over varying depths in the meat the range of information possible from a single sensor is limited.
  • the Fat-O-Meater probe and the Hennessy grading probe examples given above are limited to detecting fat- muscle depths from a single reflectance sensor.
  • a single sensor can be used to give a range of information but this range is limited both in its scope and, importantly, in its accuracy.
  • a further limitation in both types of device is that a single sensor on its own is best used either only on hot carcasses or on cold carcasses.
  • meat quality sensing apparatus comprises a probe for insertion into a meat carcass, the probe containing more than one meat characteristic sensor; and distance measuring means for measuring the depth of insertion of the probe into the carcass.
  • the distance measuring means comprises a plate which rests against the carcass as the probe is inserted into the carcass, the probe being oveable relative to the plate so that the depth of the probe within the meat is indicated for example visually by reading a scale on the probe itself or by use of a suitable transducer which responds to movement of the plate.
  • the apparatus is in the form of a hand-held device for ease of use within a slaughterhouse setting where the sensing apparatus is most likely to be used.
  • the sensing apparatus can be linked to data processing means such as a computer so that data from the sensors within the probe can be integrated with data from the distance measuring means to build up profiles of the various parameters of the meat that are to be measured.
  • the computer can be programmed with software to determine and predict quality characteristics of the meat from these profiles.
  • the position of the various sensors within the probe is not critical as the software can be appropriately calibrated for different configurations of sensors.
  • the probe contains a sensor to measure reflectance; typically this will comprise a light emitting diode and a photoelectric cell.
  • the reflectance sensor can be used not only to determined the fat-muscle profile of the carcass but also to contribute to various other measurements including the water-holding capacity and the colour (lightness) of the meat. This can be achieved using the methods described by the Danish Meat Research Institute in the proceedings of the 35th International Congress on Meat Science and Technology, Copenhagen 1989, pages 212-219.
  • Possible other sensors can allow fibre optic ultraviolet measurements of f uorescence, ion sensitive field effect transistor (ISFET) , measurement of pH and temperature measurement by a thermistor.
  • ISFET ion sensitive field effect transistor
  • the fluorescence measurement can be used to determine the connective tissue content of the carcass by muscle profile analysis.
  • Measurements of the pH and the temperature can be combined with the reflectance measurements to give accurate determination of the water-holding capacity and colour (lightness) of the meat whilst measurements from all four suggested sensors can be used to build up an overall prediction of meat quality.
  • the following table summarizes the parameters that can be measured using the various sensors and measurement techniques.
  • the meat quality index in particular has not been obtainable in such a simple manner previously. This is a prediction of eating quality, particularly tenderness and juiciness. Generally, a quality index for fresh product would apply greater weighting to eating quality prediction and aspects of visual appeal (such as colour and water holding) then, for example, a quality index for product to be processed in some way.
  • the combination of parameters chosen will be user defined, but it is considered that a pressure parameter will be particularly important. That is a measure of the resistance to probe insertion.
  • the sensors will be positioned near the leading end of the probe. However, preferably temperature and pH sensors are positioned spaced from the leading end, for example at a position which, in use, will be substantially mid-muscle.
  • the apparatus includes monitoring means for monitoring signals from one or more sensors and for indicating when the signals are stable. This ensures the apparatus is used most efficiently.
  • the apparatus includes a housing which supports the probe and contains the distance measuring means.
  • the housing includes a handle so that the apparatus can be hand held. Where monitoring means is provided, this is also preferably located in the housing.
  • the housing may also contain signal processing means to enable the signals to be processed according to predetermined algorithms to obtain meat quality prediction data. Alternatively, the signal processing means could be remote from the housing.
  • the present invention has the further advantage that a single apparatus can be used on both hot and cold carcasses or cuts of meat.
  • Figures 1 - 4 are a side elevation, plan, rear elevation and front elevation respectively of a hand held device
  • FIG 5 illustrates some of the internal components of the housing shown in Figure 2 from above;
  • Figure 6 illustrates some of the internal components of the housing of Figure 1 from the side; and Figure 7 is an example of a reflectance profile of a carcass detected by a photoelectric cell.
  • the apparatus shown in the drawings comprises a housing 1 which is mounted to a probe 2 having a sharpened leading end 3 for insertion into a meat carcass.
  • a hand grip 4 is provided beneath the housing 1 to enable the housing to be hand held.
  • a pressure plate 5 is slidably mounted about the probe 2 and is supported by a pair of legs 6, 7 from the housing 1.
  • the legs 6, 7 are received in bores (not shown) in the leading end of the housing 1 so that they can slide through the bores as the probe is inserted into a carcass.
  • the pressure plate 5 is urged towards the position shown in the drawings by a spring arrangement shown most clearly in Figures 5 and 6.
  • a first tension spring 8 is anchored at 9 to the housing 1, a wire extending from the tension spring 8 around a pulley 9 to a second tension spring 10, a further wire extending from the tension spring 10 around a pulley 11 to an anchor 12 connected by means not shown to the leg 7.
  • the displacement of the leg 7 which provides a measure of the depth of insertion of the probe 2 is monitored by means of a chrome lined precision glass transducer 13 mounted in the housing 1 and beneath which the leg 7 extends.
  • This is a conventional linear measuring device which provides an electronic signal indicative of the position of the leg 7. This signal is fed to buffer circuitry on a printed circuit board 14 mounted within the housing 1.
  • a number of sensors are mounted in the probe 2. These include an ultraviolet sensor 15 which senses ultraviolet radiation from the carcass and is connected via an optical fibre 16 ( Figure 6) to remote processing electronics (not shown) . Just behind the ultraviolet detector is mounted a reflectance detector 17 comprising a light source and a light sensor connected electronically with the PCB 14 which contains a light source controller (not shown) for activating the light source and a buffer and A/D converter (not shown) for receiving the reflectance signals and converting these to digital form for supply to the remote processing electronics.
  • an ultraviolet sensor 15 which senses ultraviolet radiation from the carcass and is connected via an optical fibre 16 ( Figure 6) to remote processing electronics (not shown) .
  • a reflectance detector 17 comprising a light source and a light sensor connected electronically with the PCB 14 which contains a light source controller (not shown) for activating the light source and a buffer and A/D converter (not shown) for receiving the reflectance signals and converting these to digital form for supply to the remote processing electronics.
  • a temperature sensor in the form of a resistance bulb sensor 18 which is also connected to a buffer and A/D converter on the PCB 14 and behind that a pH sensor 19 in the form of an ISFET which is also connected to a buffer and A/D converter on the PCB 14.
  • a temperature sensor in the form of a resistance bulb sensor 18 which is also connected to a buffer and A/D converter on the PCB 14 and behind that a pH sensor 19 in the form of an ISFET which is also connected to a buffer and A/D converter on the PCB 14.
  • a further, pressure sensor 20 is provided behind the probe 2 at the point where the probe is mounted to the housing 1. This monitors the pressure exerted on the probe as it is inserted into the carcass.
  • the operator activates the electronics within the housing 1 by depressing the system reset button 21 which then activates the components on the PCB 14 in a conventional manner.
  • a green indicator 24 is activated by processing means on the PCB 14 indicating that the probe can be inserted.
  • the probe 2 is then thrust into a carcass. As the probe enters the carcass, the surface of the carcass abuts against the pressure plate 5 which is then urged back towards the housing 1 against the force due to the tension springs 8, 10.
  • the pressure plate 5 is urged towards the housing 1, the distance is monitored by the depth measuring transducer 13 while the pressure exerted on the probe 3 is monitored by the pressure transducer 20.
  • the reflectance light source is activated and data from the various sensors is passed to the buffers on the PCB 14.
  • a processor on the PCB 14 monitors the readings from the temperature sensor 18 and pH sensor 19 and determines when the signals are stabilised upon elapse of a dwell time. Until the readings have stabilised, the processor will cause a red indicator 22 on the housing 1 to be illuminated indicating that the probe should not be withdrawn. Once the readings are stabilised, the green indicator 23 will be activated permitting the operator to withdraw the probe.
  • Data from the sensors 15, 17, 18, 19, 20 and the depth measuring data from the sensor 13 are passed by the optical fibre 16 or PCB 14, as appropriate, to remote processing electronics which apply user defined algorithms for example to enable profiles of the various properties to be displayed and indications of meat quality to be obtained. As explained previously, a typical meat quality index may be obtained by a statistical analysis of the temperature, reflectance, pH, fluorescence, and pressure parameters.
  • temperature and pH sensors 18, 19 are mounted at such a position that once the probe 2 has been fully inserted, these sensors will be positioned generally at a mid-muscle point.
  • FIG. 7 shows a typical tissue profile of a carcass built up by successive reflectance measurements over the distance travelled by the probe 2 within the carcass.
  • the remote processing electronics or computer calculates the start and finish of muscle within the carcass as being at points shown by vertical lines 30 and 31 respectively.
  • the computer can compare the reflectance values found within these boundaries with a data base library to predict the intra-muscular fat content of the meat.
  • the computer will also integrate the measurements from the pH sensor 19 and fluorescence sensor 15.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
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Abstract

Meat quality sensing apparatus comprises a probe (2) for insertion into a meat carcass. The probe contains more than one meat characteristic sensor (15, 17, 18, 19). A distance measurement device (13) is provided for measuring the depth of insertion of the probe into the carcass.

Description

MEAT QUALITY SENSING APPARATUS
The invention relates to meat quality sensing apparatus. Even after application of controlled production and slaughter specifications there remains substantial biological variation in meat quality. Within the meat industry there is a recognised need to provide consumers with a product of reliable eating quality and this can be assisted if carcasses and cuts of meat can be sorted for different processes and products on the basis of a prediction of the end quality of the product. Some quality defects develop during the processing of the carcass and if these are predicted sufficiently early the severity of the defect can be reduced or eliminated by modified processes. There is therefore an important commercial advantage in being able to measure and predict meat quality as early as possible in the slaughter house.
A number of meat quality sensing devices already exist and these fall into two types. The majority of meat quality sensing devices have a probe containing a single sensor which takes a single measurement on the surface of the carcass or cut of meat or a single measurement at a fixed depth into the meat. It is also known for a meat quality sensing probe of this type to incorporate two sensors in a single probe, for example the Penetrometer probe developed at the Institute of Food Research, Bristol. This probe measures fat firmness using a pressure sensor and also measures temperature at an adjacent site using a temperature sensor.
The second type of meat quality sensing device uses a probe with a single sensor which takes multiple measurements as the probe passes through the meat to produce a profile of the carcass or cut of meat. Two examples of this second type of device are the Danish Fat- O-Meater probe and the New Zealand Hennessy grading probe both of which use reflectance to measure fat-muscle depths for carcass classification purposes. A development of the Fat-O-Meater probe is the Danish Meat Quality Meter which is capable of detecting qualities of a carcass or cut of meat such as marbling fat content, colour and water-holding capacity from the same type of reflectance profile as previously found.
Both types of meat quality sensing devices described have several disadvantages. The first type of device relies upon a single sensor giving a single measurement at one position only and is therefore hardly indicative of the quality of the carcass or cut of meat as a whole. Where the probe contains more than one sensor the limitation of measuring at a single position is still very restricting. Although the second type of device allows a profile of the meat to be built up over varying depths in the meat the range of information possible from a single sensor is limited. The Fat-O-Meater probe and the Hennessy grading probe examples given above are limited to detecting fat- muscle depths from a single reflectance sensor. Where the equipment has been upgraded, for example with the Danish Meat Quality Meter," a single sensor can be used to give a range of information but this range is limited both in its scope and, importantly, in its accuracy. A further limitation in both types of device is that a single sensor on its own is best used either only on hot carcasses or on cold carcasses.
The disadvantages described are such that prediction of the ultimate quality of a carcass or cut of meat has never been good enough to encourage the wide use of such meat quality sensing devices by the meat industry.
In accordance with the present invention, meat quality sensing apparatus comprises a probe for insertion into a meat carcass, the probe containing more than one meat characteristic sensor; and distance measuring means for measuring the depth of insertion of the probe into the carcass. Preferably the distance measuring means comprises a plate which rests against the carcass as the probe is inserted into the carcass, the probe being oveable relative to the plate so that the depth of the probe within the meat is indicated for example visually by reading a scale on the probe itself or by use of a suitable transducer which responds to movement of the plate.
Preferably the apparatus is in the form of a hand-held device for ease of use within a slaughterhouse setting where the sensing apparatus is most likely to be used.
It is preferred that the sensing apparatus can be linked to data processing means such as a computer so that data from the sensors within the probe can be integrated with data from the distance measuring means to build up profiles of the various parameters of the meat that are to be measured. The computer can be programmed with software to determine and predict quality characteristics of the meat from these profiles. The position of the various sensors within the probe is not critical as the software can be appropriately calibrated for different configurations of sensors.
It is preferred that the probe contains a sensor to measure reflectance; typically this will comprise a light emitting diode and a photoelectric cell. The reflectance sensor can be used not only to determined the fat-muscle profile of the carcass but also to contribute to various other measurements including the water-holding capacity and the colour (lightness) of the meat. This can be achieved using the methods described by the Danish Meat Research Institute in the proceedings of the 35th International Congress on Meat Science and Technology, Copenhagen 1989, pages 212-219. Possible other sensors can allow fibre optic ultraviolet measurements of f uorescence, ion sensitive field effect transistor (ISFET) , measurement of pH and temperature measurement by a thermistor. The fluorescence measurement can be used to determine the connective tissue content of the carcass by muscle profile analysis. Measurements of the pH and the temperature can be combined with the reflectance measurements to give accurate determination of the water-holding capacity and colour (lightness) of the meat whilst measurements from all four suggested sensors can be used to build up an overall prediction of meat quality. The following table summarizes the parameters that can be measured using the various sensors and measurement techniques.
Parameter Sensor (s) Means of Prediction
Colour (lightness) temp, reflectance, corrected baseline
(pH) of muscle reflectance
Water-holding temp, reflectance, non-linear capacity (PH) transformation of reflectance andpH data
Marbling fat reflectance muscle profile analysis Danish Neural Network method
Connective tissue fluorescence muscle profile analysis
Prediction of meat chosen from temp, user defined quality index reflectance, pH, algorithmbased on fluorescence, theirdefinitionof pressure quality
The meat quality index in particular has not been obtainable in such a simple manner previously. This is a prediction of eating quality, particularly tenderness and juiciness. Generally, a quality index for fresh product would apply greater weighting to eating quality prediction and aspects of visual appeal (such as colour and water holding) then, for example, a quality index for product to be processed in some way. The combination of parameters chosen will be user defined, but it is considered that a pressure parameter will be particularly important. That is a measure of the resistance to probe insertion. Typically, the sensors will be positioned near the leading end of the probe. However, preferably temperature and pH sensors are positioned spaced from the leading end, for example at a position which, in use, will be substantially mid-muscle. Preferably, the apparatus includes monitoring means for monitoring signals from one or more sensors and for indicating when the signals are stable. This ensures the apparatus is used most efficiently.
Typically, the apparatus includes a housing which supports the probe and contains the distance measuring means. Preferably, the housing includes a handle so that the apparatus can be hand held. Where monitoring means is provided, this is also preferably located in the housing. The housing may also contain signal processing means to enable the signals to be processed according to predetermined algorithms to obtain meat quality prediction data. Alternatively, the signal processing means could be remote from the housing.
By a combination of appropriate sensors within a single probe the present invention has the further advantage that a single apparatus can be used on both hot and cold carcasses or cuts of meat.
An example of a meat quality sensing apparatus in accordance with the present invention will now be described with reference to the accompanying drawings, in which:
Figures 1 - 4 are a side elevation, plan, rear elevation and front elevation respectively of a hand held device;
Figure 5 illustrates some of the internal components of the housing shown in Figure 2 from above;
Figure 6 illustrates some of the internal components of the housing of Figure 1 from the side; and Figure 7 is an example of a reflectance profile of a carcass detected by a photoelectric cell.
The apparatus shown in the drawings comprises a housing 1 which is mounted to a probe 2 having a sharpened leading end 3 for insertion into a meat carcass. A hand grip 4 is provided beneath the housing 1 to enable the housing to be hand held.
A pressure plate 5 is slidably mounted about the probe 2 and is supported by a pair of legs 6, 7 from the housing 1. The legs 6, 7 are received in bores (not shown) in the leading end of the housing 1 so that they can slide through the bores as the probe is inserted into a carcass. The pressure plate 5 is urged towards the position shown in the drawings by a spring arrangement shown most clearly in Figures 5 and 6. Thus, a first tension spring 8 is anchored at 9 to the housing 1, a wire extending from the tension spring 8 around a pulley 9 to a second tension spring 10, a further wire extending from the tension spring 10 around a pulley 11 to an anchor 12 connected by means not shown to the leg 7. The displacement of the leg 7 which provides a measure of the depth of insertion of the probe 2 is monitored by means of a chrome lined precision glass transducer 13 mounted in the housing 1 and beneath which the leg 7 extends. This is a conventional linear measuring device which provides an electronic signal indicative of the position of the leg 7. This signal is fed to buffer circuitry on a printed circuit board 14 mounted within the housing 1.
A number of sensors are mounted in the probe 2. These include an ultraviolet sensor 15 which senses ultraviolet radiation from the carcass and is connected via an optical fibre 16 (Figure 6) to remote processing electronics (not shown) . Just behind the ultraviolet detector is mounted a reflectance detector 17 comprising a light source and a light sensor connected electronically with the PCB 14 which contains a light source controller (not shown) for activating the light source and a buffer and A/D converter (not shown) for receiving the reflectance signals and converting these to digital form for supply to the remote processing electronics.
Further back along the probe 2 is mounted a temperature sensor in the form of a resistance bulb sensor 18 which is also connected to a buffer and A/D converter on the PCB 14 and behind that a pH sensor 19 in the form of an ISFET which is also connected to a buffer and A/D converter on the PCB 14. Each of the sensors operates in a conventional manner and will not be described in detail here.
A further, pressure sensor 20 is provided behind the probe 2 at the point where the probe is mounted to the housing 1. This monitors the pressure exerted on the probe as it is inserted into the carcass.
In use, the operator activates the electronics within the housing 1 by depressing the system reset button 21 which then activates the components on the PCB 14 in a conventional manner. Upon activating the reset button 21, a green indicator 24 is activated by processing means on the PCB 14 indicating that the probe can be inserted. The probe 2 is then thrust into a carcass. As the probe enters the carcass, the surface of the carcass abuts against the pressure plate 5 which is then urged back towards the housing 1 against the force due to the tension springs 8, 10. As the pressure plate 5 is urged towards the housing 1, the distance is monitored by the depth measuring transducer 13 while the pressure exerted on the probe 3 is monitored by the pressure transducer 20. At the same time, the reflectance light source is activated and data from the various sensors is passed to the buffers on the PCB 14.
During insertion and after the probe has been fully inserted, a processor on the PCB 14 (not shown) monitors the readings from the temperature sensor 18 and pH sensor 19 and determines when the signals are stabilised upon elapse of a dwell time. Until the readings have stabilised, the processor will cause a red indicator 22 on the housing 1 to be illuminated indicating that the probe should not be withdrawn. Once the readings are stabilised, the green indicator 23 will be activated permitting the operator to withdraw the probe. Data from the sensors 15, 17, 18, 19, 20 and the depth measuring data from the sensor 13 are passed by the optical fibre 16 or PCB 14, as appropriate, to remote processing electronics which apply user defined algorithms for example to enable profiles of the various properties to be displayed and indications of meat quality to be obtained. As explained previously, a typical meat quality index may be obtained by a statistical analysis of the temperature, reflectance, pH, fluorescence, and pressure parameters.
It will be noted that the temperature and pH sensors 18, 19 are mounted at such a position that once the probe 2 has been fully inserted, these sensors will be positioned generally at a mid-muscle point.
In the case of monitoring marbling fat, it is common practice to require two insertions of the probe. In the present case, it is expected that the first insertion will require stabilisation of monitored signals and hence a dwell time, as described above. However, the second insertion is unlikely to require stabilisation and dwell time. Figure 7 shows a typical tissue profile of a carcass built up by successive reflectance measurements over the distance travelled by the probe 2 within the carcass. The remote processing electronics or computer calculates the start and finish of muscle within the carcass as being at points shown by vertical lines 30 and 31 respectively. The computer can compare the reflectance values found within these boundaries with a data base library to predict the intra-muscular fat content of the meat. Further, by using standard deviation about the profile line 32 the amount of "two toning" within the meat can also be measured. It is also possible to predict the water-holding capacity of the meat from a corrected baseline 33 found for the reflectance profile of the meat portion of the carcass within the boundary lines 30 and 31. Typically, the computer will also integrate the measurements from the pH sensor 19 and fluorescence sensor 15.
By analysing profiles found from other sensors further parameters of a carcass can be determined by similar computing methods. In addition some parameters can be measured to greater degrees of accuracy by combining results found from different sensor profiles.

Claims

1. Meat quality sensing apparatus comprising a probe for insertion into a meat carcass, the probe containing more than one meat characteristic sensor; and distance measuring means for measuring the depth of insertion of the probe into the carcass.
2. Apparatus according to claim 1, wherein the distance measuring means comprises a plate which rests against the carcass as the probe is inserted into the carcass, the probe being moveable relative to the plate so that the depth of the probe within the meat is indicated.
3. Apparatus according to claim 1 or claim 2, wherein the apparatus is defined by a hand-held device.
4. Apparatus according to any of the preceding claims, wherein the sensors are adapted to sense characteristics selected from temperature, reflectance, pH, and fluorescence.
5. Apparatus according to claim 4, wherein the temperature and pH sensors are positioned spaced from the leading end of the probe at a position which, in use, will be substantially mid-muscle.
6. Apparatus according to any of the preceding claims, further including monitoring means for monitoring signals from one or more of the sensors and for indicating when the sensors are stable.
7. Apparatus according to any of the preceding claims, further comprising a housing which supports the probe and contains the distance measuring means.
8. Apparatus according to claim 7, wherein the housing includes a handle so that the apparatus can be hand-held.
9. Apparatus according to claim 7 or claim 8, when dependent on claim 6, wherein the monitoring means is located in the housing.
10. Apparatus according to any of the preceding claims, further comprising a pressure sensor for monitoring the pressure exerted on the probe as it is inserted into a meat carcass.
PCT/GB1992/000866 1991-05-15 1992-05-14 Meat quality sensing apparatus WO1992021025A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9110474.5 1991-05-15
GB919110474A GB9110474D0 (en) 1991-05-15 1991-05-15 Meat quality sensing apparatus

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WO1992021025A1 true WO1992021025A1 (en) 1992-11-26

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PCT/GB1992/000866 WO1992021025A1 (en) 1991-05-15 1992-05-14 Meat quality sensing apparatus

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Cited By (10)

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Publication number Priority date Publication date Assignee Title
WO1993024832A1 (en) * 1992-05-22 1993-12-09 Sydel (S.A.) Apparatus for measuring the quality of meat
WO1997046867A1 (en) * 1996-06-03 1997-12-11 B-E Safe, Inc. Method and apparatus for sensing the presence of microbes
WO1998020339A1 (en) * 1996-11-07 1998-05-14 Ontario Cattlemen's Association Apparatus for use in determining meat tenderness
WO1998029742A1 (en) * 1996-12-31 1998-07-09 Ontario Cattlemen's Association Software controlled meat probe for use in determining meat tenderness
WO2004011932A1 (en) * 2002-07-26 2004-02-05 Herbert Ginzinger Device for measuring the quality of slaughtered animals or food items
WO2004011934A1 (en) * 2002-07-25 2004-02-05 Testo Ag Measuring device comprising a grip element
CN102818882A (en) * 2012-08-31 2012-12-12 无锡同春新能源科技有限公司 Portable diseased meat detector powered by solar cell
US8530844B2 (en) 2005-06-27 2013-09-10 Sfk Technology A/S Recording of position-specific wavelength absorption spectra
WO2017097684A1 (en) * 2015-12-11 2017-06-15 Koninklijke Philips N.V. A system and method for determining the freshness of a food item, and a configuration method
CN110892246A (en) * 2017-05-16 2020-03-17 Meq普罗布有限公司 Method and system for assessing the quality of meat products

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US3224320A (en) * 1959-05-05 1965-12-21 Slagteriernes Forskningsinst Apparatus for determination of the distribution of meat and fat in slaughtered animals or parts thereof
FR2334088A1 (en) * 1975-12-01 1977-07-01 Hennessy John Brian MEASURING DEVICE ESPECIALLY FOR INDUSTRIAL BUTCHERY
WO1980001205A1 (en) * 1978-12-08 1980-06-12 Medicoteknisk Inst Svejsecen A process for optically determining the meat-to-lard-ratio in for instance slaughtered animals
EP0016528A1 (en) * 1979-02-16 1980-10-01 John Brian Hennessy Indicator to indicate the depth of the fat layer on an animal carcass
AU581454B2 (en) * 1984-08-28 1989-02-23 Geoffrey Johnston A meat probe
GB2179443A (en) * 1985-07-16 1987-03-04 Int Destron Techn Inc Meat grader
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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993024832A1 (en) * 1992-05-22 1993-12-09 Sydel (S.A.) Apparatus for measuring the quality of meat
WO1997046867A1 (en) * 1996-06-03 1997-12-11 B-E Safe, Inc. Method and apparatus for sensing the presence of microbes
US6088114A (en) * 1996-11-07 2000-07-11 Ontario Cattlemen's Association Apparatus for use in determining meat tenderness
WO1998020339A1 (en) * 1996-11-07 1998-05-14 Ontario Cattlemen's Association Apparatus for use in determining meat tenderness
US6363328B1 (en) 1996-12-31 2002-03-26 Ontario Cattlemen's Association Software controlled meat probe for use in determining meat tenderness
US5918190A (en) * 1996-12-31 1999-06-29 Ontario Cattlemen's Association Software controlled meat probe for use in determining meat tenderness
WO1998029742A1 (en) * 1996-12-31 1998-07-09 Ontario Cattlemen's Association Software controlled meat probe for use in determining meat tenderness
WO2004011934A1 (en) * 2002-07-25 2004-02-05 Testo Ag Measuring device comprising a grip element
WO2004011932A1 (en) * 2002-07-26 2004-02-05 Herbert Ginzinger Device for measuring the quality of slaughtered animals or food items
US8530844B2 (en) 2005-06-27 2013-09-10 Sfk Technology A/S Recording of position-specific wavelength absorption spectra
CN102818882A (en) * 2012-08-31 2012-12-12 无锡同春新能源科技有限公司 Portable diseased meat detector powered by solar cell
WO2017097684A1 (en) * 2015-12-11 2017-06-15 Koninklijke Philips N.V. A system and method for determining the freshness of a food item, and a configuration method
CN110892246A (en) * 2017-05-16 2020-03-17 Meq普罗布有限公司 Method and system for assessing the quality of meat products

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