Abstract: A food processing system and method for cutting a food item into cut food item portions includes a conveyor, an imaging system, a cutting device, and a controller. The conveyor conveys the food item past the imaging system allowing the imaging system to image the food item and image data is obtained. The controller receives the imaging data and determines the location of defective areas on the basis thereof. Then a distribution of portion cuts over the food item dividing the food item into food item portions is determined on the basis of at least the determined location of defective areas and a desired portion size and/or weight. The cutting device cuts the food item according to the determined distribution of portion cuts.

Abstract: An optical system for the detection of skin disease, such as melanoma, acquires images of a lesion on a subject's skin at different wavelengths and utilizes a sweeping arm rotating about the lesion in a clock-like sweep to produce diagnostically relevant metrics and classifiers from the image data so as to enhance detection of the skin disease.

Abstract: A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.

Abstract: In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a flattener which is configured to flatten a meat product, and a scanner which is configured to scan features of the meat product after flattening. A second station is configured to dock front and rear ends of the meat product in accordance with information received from the scan of the features.

Abstract: In an embodiment, an apparatus for flattening a meat product is provided. The apparatus includes a conveyor, a first stamp disposed parallel to and over the conveyor, the first stamp configured to move vertically towards and away from the conveyor, a second stamp disposed perpendicular to and over the conveyor, and a plate disposed perpendicular to the conveyor, the plate disposed parallel to the second stamp, the second stamp being configured to move horizontally towards and away from the plate.

Abstract: The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.

Abstract: An automated unloading machine for unloading cut and trimmed raw poultry meat pieces from an upstream poultry meat cutting machine. The automated unloading machine is operably associated with a feed conveyer configured to support the cut and trimmed poultry meat pieces provided by the meat cutting machine. The automated unloading machine comprises one of an exit conveyor movable in a second direction and a packaging machine, an electronic controller configured to receive and process position and orientation data of the poultry meat pieces located on the feed conveyer, and a robotic picking device operatively associated with the electronic controller and configured to pick the poultry meat pieces from the feed conveyer and place them onto one of the exit conveyor and the packaging machine so that the cut and trimmed poultry meat pieces are arranged on one of the exit conveyor and the packaging machine in a desired orientation.

Abstract: The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.

Abstract: A fish processing device and method of use, the device including: a channel; a sensor located within or adjacent to the channel; a barrier, the barrier to assist in preventing a fish passing through the channel; and a control system, wherein the control system controls the barrier in response to an output of the sensor. The method including the steps of: detecting that a fish is incorrectly orientated in a channel; and controlling a barrier to assist in preventing the fish from passing through the channel.

Abstract: Embodiments include methods for predicting one or more characteristics of an individual, such as a human or non-human animal, by applying computational methods to image(s) of the individual to generate one or more metrics indicative of the characteristics. Embodiments determine predictors of characteristics by creating a sample library of individuals, determining facial measurements for each individual, determining relationships between facial measurements and additional library data, and selecting predictors from these relationships. Embodiments include methods for predicting characteristics of individuals not in the library. Embodiments include methods for predicting characteristics of groups using predicted characteristics of individuals. Embodiments determine suitability of a pair of individuals (from the same or different species) for a particular purpose, task, or relationship based on characteristics of individuals.

Abstract: Embodiments include methods for predicting one or more characteristics of an individual, such as a human or non-human animal, by applying computational methods to image(s) of the individual to generate one or more metrics indicative of the characteristics. Embodiments determine predictors of characteristics by creating a sample library of individuals, determining facial measurements for each individual, determining relationships between facial measurements and additional library data, and selecting predictors from these relationships. Embodiments include methods for predicting characteristics of individuals not in the library. Embodiments include methods for predicting characteristics of groups using predicted characteristics of individuals. Embodiments determine suitability of a pair of individuals (from the same or different species) for a particular purpose, task, or relationship based on characteristics of individuals.

Abstract: A method of linking source units of food with product items that include at least a portion of one or more of the source units of food, where a conversion process produces a plurality of product items from a plurality of source units (e.g., at a meat processing plant). A conversion algorithm is created to estimate within a desired confidence level a range of the amount of time required by the conversion process to produce a product item from one or more of the source units of food. A range of an amount of conversion time required to produce a selected product item is estimated by applying the conversion algorithm. The estimated range amount of conversion time for the selected product item is subtracted from the time of exit from the conversion process for the selected product item to generate an estimated time range of entry. Each source unit having a time of entry into the conversion process within the estimated time range of entry is identified.

Abstract: An object imaging system, particularly for slaughtered animal carcases or meat pieces, includes an imaging station to which the object (10) is introduced, a camera (20) at the imaging station, and lighting means (30). The imaging station includes a backing member (15) for providing a background for the object (10), and an image capture enclosure (21) which has an open side (22) facing towards the backing member (15), the inside surfaces of the enclosure (21) being non-reflective. The camera (20) is mounted in the enclosure (21) and faces towards the open side (22) and towards the backing member (15).

Abstract: An efficient integrated electronic method and system apparatus for tracking the carcass of a slaughtered animal through a processing plant so that quality assurance source verification data and performance tracking are provided for individual animals throughout the production cycle. The preferred embodiment includes a trolley, a unique trolley code, a hole pattern vision recognition system with an integrated data logger, an industrial tag reader, a unique animal code, an electronic identification transponder, an electronic identification transponder reader, an electronic identification transponder reader antenna, a reclamation barrel and a plastic funnel.

Abstract: An apparatus and method for removing loins from pork bellies to result in a high yield of loin in a two-step method, the first step involving the removal of the loin and the second step involving the skinning of the loin portion removed. A unique knife shaped in the form of a Z is used to cut all the way through the belly. Once complete, the skin from the belly remains on the loin and is subsequently run through a loin skinner in a controlled cutting process that significantly reduces the chance of cutting below the loin fat and into the muscle.

Abstract: A method of trimming cuts of meat by imposing on an electronic controller the trim parameters for a meat portion. The meat portion is then scanned with an electronic ultrasonic sensor to locate and identify the natural physical makeup of the meat portion. After determining the natural conditions that exist in the meat portion, the sensor transmits signals to the controller to advise the controller of the nature and location of the sensed condition. That data is compared to the trim parameters imposed on the controller which then determines the trim requirements for that meat portion in that sensed condition. The controller then controls a meat trimming mechanism to trim the meat portion consistent with the parameters of the foregoing evaluation.

Abstract: In a method and device for processing a slaughtered animal or part thereof, which, in a conveyer, is passed along a slaughter line, the following steps are carried out: an identification is assigned to the slaughtered animal or part thereof; one or more observations are performed on the slaughtered animal or part thereof; a test result is determined for the slaughtered animal or part thereof, which test result comprises an approval or rejection, on the basis of the observation data; the test result is stored in conjunction with the corresponding identification. On the basis of the stored test result, the identified slaughtered animal or part thereof can be removed from the slaughter line by an automatic discharging device or a separating device, which each have a first and a second discharge for removing a slaughtered animal or part thereof which has been approved or rejected, respectively.

Abstract: In a process and apparatus for determining grading parameters of a carcass, the outline of an image of the carcass is traced and reference points representing anatomical features of the carcass are identified. Second reference points being located at pre-determined positions relative to the first reference points are then identified. The carcass image is divided into a plurality of sections, the boundaries of each section being determined as a function of the position of the first and second reference points, and the area of each section is determined. A grading parameter predictive equation is determined wherein the grading parameter is included as a dependent variable, and at least one area of a carcass image section is included as an independent variable. Solving the predictive equation provides a value for the grading parameter of the carcass.

Abstract: The apparatus for automatically removing ribs portion from belly of a beast flank, such as pork flank, comprises a conveyor provided with gripping hooks for holding the flank in position on the conveyor during ribs portion removing, a camera disposed over flank top surface showing ribs for generating image electrical signals representing an image of the flank top surface, a laser triangulation unit for generating surface profile data characterizing the flank top surface, a pair of lateral cameras for generating ribs thickness data for the ribs and analyzing device such as computer for receiving the image electrical signals, surface profile data and ribs thickness data for deriving therefrom a programmed cut profile according to a predetermined meat thickness to be left under the ribs.

Abstract: Device of the type including a system against which a side of meat suspended from the conveyor of a slaughterhouse line bears, capable of orientating the side of meat about its hanging point, a system for taking shots which is located on one side of the conveyor, a luminous or contrasting background situated facing the system for taking shots, on the other side of the conveyor, a system for processing the shots and a control system. The system against which each side of meat bears includes a vertical post, the axis of which passes through the axis of the hook of the conveyor, this post being driven in terms of rotation by a gear motor unit and associated with a mechanism for indexing its angular position, the post having, diametrically opposite each other, two series of bearing limit stops for a side of meat, each limit stop including a support fixed to the post used for mounting a horizontal bar forming the limit stop proper.

Abstract: Meat portioning apparatus supports meat products on an endless conveyor to move through a light stripe at which upstream and downstream cameras view the light stripe and convert spaced apart points of light to electric signals representing various magnitudes of light brightness, the magnitude of brightness above a predetermined minimum representing areas of peripheral fat on the meat product. The electric signals of magnitude above the predetermined minimum are utilized by a computer to control one or more line-type cutters to cut the meat product along lines which remove the areas of fat from the meat product.

Abstract: A processing apparatus for use in the processing of transverse fish body sections includes a support frame and a video camera for providing a video image of a transverse fish body section to be processed when aimed at the fish body section along a preselected line of sight. A fish section support is provided for supporting the transverse fish section substantially over its area. The support can be invisible on the video photo image and preferably includes a plurality of spaced apart beams which are of a small dimensional width so that they do not appear on the video photo image that contains the fish body sections. A fluid jetting knife is movable with respect to the transverse fish body section for cutting the section with a pressurized fluid stream and positioned to traverse both the fish section and the support means during the cutting operation.