This is a sponsored post supplied by CSB-System.
The CSB Image Meater is used for the objective grading and market value determination of pig carcasses, with end-to-end automation of the classification process. With its built-in high-performance software, the system captures object images, identifies structures, and visualises measurement results.
Automated grading process
The images taken in the loin area of the split pork side are the basis for the evaluation of the grade and the market value. In this way, the technology enables a no-contact perfectly hygienic determination of the grade and of the market value.
In a validated procedure, the CSB Image Meater measures additional identified areas in the loin region, from which the market value of all valuable cuts (ham, shoulder, belly, and rib) can be derived to produce optimum yields from the pig carcass.
Solutions for every company size
- CSB Image Meater: Semiautomatic (SA)
- CSB Image Meater: Fully automatic (FA)
CSB Image Meater at a glance
- automated grading process with a grading speed of up to 1,300 pig carcasses per hour;
- hygienic measured value entry, without contact of the carcass;
- low-maintenance measurement procedure with near-zero downtime;
- uniform measurement level through standardized measurement methods;
- exact grade classification in accordance with SEUROP;
- exact market value determination based on customer specific meat cuts;
- comparable grading and value determination of hot and cold pig carcasses at the kill line, in receiving, and at cutting entry
- flexible integration into existing slaughter plants and goods receiving units
- clearly structured display of measured values and visualization of all individual measurements
- quality control of grading results with integrated analysis tools
- low investment volumes and fast ROI (within one year); and
- full-service unit price for use per pig.
Exact classification of grades and market values
Pig carcass grading with the CSB Image Meater is an exact, objective, and rational method for the classification of grades and market values.
Grading process
- fixing of pig sides;
- allocation of the slaughter number;
- initiation of the image acquisition;
- analysis of the measurement images;
- display of the measurements;
- archiving of data and images.
Grade determination
The grade is determined by means of clearly presented measuring sections in the loin region and in the ham area of musculus gluteus medius (m.g.m.).
Market value determination
Using verified mathematical procedures, the CSB Image Meater calculates and displays the percentages of valuable parts (ham, shoulder, belly, and rib) as well as the related weights of the meat cuts. All indicators for these meat cuts can be validated in accordance with calibration laws.
All relevant information of the classification process is documented: grade, market value, lean meat content, date, grader code, sequential slaughter number, day of slaughter, and more. The weights of the meat cuts result from the multiplication with the slaughter weight. Other quality criteria, such as the ham form, can be listed specifically.
Precision of measurements with CSB Image Meater in practice
In the last few decades, the genetics of pigs for slaughter has improved significantly. This has led to increasing PL% values and more pronounced hams in pigs. This ham form, specifically, is clearly visible in the measurement section of the CSB Image Meater, which has substantially improved the measurement accuracy of the CSB Image Meater in official cutting trials in the last few years. In addition, the following criteria are of vital importance in the daily grading practice:
- replicate measurements with the CSB Image Meater deliver constant and reproducible grading results within narrow tolerance ranges;
- regional or national grading databases illustrate the reliability of the grading systems in the day-to-day operations at various abattoirs for the transparent criterion PL%.
Legal security of documentation and traceability
By archiving all images and measured values of the classification basis, seamless allocation to the sender code and the pig farm is secured. End-to-end and transparent traceability to the producer is guaranteed.
Success factors for the company-specific market value determination:
- organisation of the cutting trial by a team of CSB experts;
- consideration of your customer-specific meat cuts;
- standardized and fully automatic weight entry in the cutting trial;
- exact calculation of the regression formulas for the determination of the market value.
Integration of the CSB Image Meater into the kill line
The CSB Image Meater can be directly integrated into the slaughter process, without requiring major reconstruction. A space of 2 x 2 m at the kill line is sufficient.
EU approval procedures
- Germany, April 27, 2011: Implementing decision authorising methods for grading pig carcasses in Germany (Official Journal of the EU L 110/29)
- Belgium, July 19, 2012: Implementing decision authorising methods for grading pig carcasses in Belgium (Official Journal of the EU L 194/33)
- Netherlands, May 20, 2011: Implementing decision authorising methods for grading pig carcasses in the Netherlands (Official Journal of the EU L 136/95)
- Italy, January 24, 2014: Implementing decision authorising methods for grading pig carcasses in Italy (Official Journal of the EU L 23/35)
- Spain, January 16, 2018: Implementing decision authorising methods for grading pig carcasses in Spain (Official Journal of the EU L 20/11)
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