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1. WO1994002803 - MEASUREMENT DEVICE

Publication Number WO/1994/002803
Publication Date 03.02.1994
International Application No. PCT/GB1993/001564
International Filing Date 23.07.1993
Chapter 2 Demand Filed 16.02.1994
IPC
A22B 5/00 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
BSLAUGHTERING
5Accessories for use during or after slaughtering
A22C 17/00 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
17Other devices for processing meat or bones
G01B 7/06 2006.01
GPHYSICS
01MEASURING; TESTING
BMEASURING LENGTH, THICKNESS OR SIMILAR LINEAR DIMENSIONS; MEASURING ANGLES; MEASURING AREAS; MEASURING IRREGULARITIES OF SURFACES OR CONTOURS
7Measuring arrangements characterised by the use of electric or magnetic means
02for measuring length, width, or thickness
06for measuring thickness
G01N 33/12 2006.01
GPHYSICS
01MEASURING; TESTING
NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
33Investigating or analysing materials by specific methods not covered by groups G01N1/-G01N31/131
02Food
12Meat; Fish
CPC
A22B 5/0064
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
BSLAUGHTERING
5Accessories for use during or after slaughtering
0064for classifying or grading carcasses; for measuring back fat
A22C 17/008
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
17Other devices for processing meat or bones
0073using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat
008for measuring quality, e.g. to determine further processing
G01B 7/06
GPHYSICS
01MEASURING; TESTING
BMEASURING LENGTH, THICKNESS OR SIMILAR LINEAR DIMENSIONS; MEASURING ANGLES; MEASURING AREAS; MEASURING IRREGULARITIES OF SURFACES OR CONTOURS
7Measuring arrangements characterised by the use of electric or magnetic means
02for measuring length, width or thickness
06for measuring thickness
G01N 33/12
GPHYSICS
01MEASURING; TESTING
NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
33Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
02Food
12Meat; fish
Applicants
  • AEW INTERNATIONAL LIMITED [GB]/[GB] (AllExceptUS)
  • WHITEHOUSE, John, Arthur [GB]/[GB] (UsOnly)
Inventors
  • WHITEHOUSE, John, Arthur
Agents
  • KEITH W. NASH & CO.
Priority Data
9215866.625.07.1992GB
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) MEASUREMENT DEVICE
(FR) DISPOSITIF DE MESURE
Abstract
(EN)
In a method of determining the thickness of a layer of fat on one side of a joint of meat, the joint of meat is positioned on an electrically conductive surface with the layer of fat uppermost, and an electrically conductive needle is lowered into and through the fat layer until it penetrates into the lean meat therebelow. The needle, the joint and the electrically conductive surface form part of an electrical circuit, the electrical resistance of which drops significantly as the end of the needle passes from the fat layer into the lean meat since the latter has a much lower resistivity than the fat layer. Thus, by noting the position of the probe when it first contacts the joint (thus creating an electrical circuit) and the position of the probe when the significant drop in resistance occurs, the thickness of the layer of fat can be determined. A matrix of such probes may be provided so that the thickness of the fat layer at different parts of the joint can be determined in one invasive operation.
(FR)
Un procédé, qui permet de déterminer l'épaisseur d'une couche de gras sur le côté d'un morceau de viande, consiste à placer ce dernier sur une surface conductrice d'électricité, le gras tourné vers le haut, et à enfoncer une aiguille conductrice d'électricité au travers de cette couche de gras jusqu'à ce qu'elle pénètre dans la couche maigre sous-jacente. L'aiguille, le morceau de viande et la surface conductrice d'électricité font partie d'un circuit électrique dont la résistance électrique diminue de façon significative lorsque l'extrémité de l'aiguille passe de la couche de gras à la couche maigre, car cette dernière présente une résistivité bien inférieure à celle de la couche de gras. On peut donc, en relevant la position de la sonde au moment où elle entre en contact avec la pièce de viande (fermant ainsi un circuit électrique), et sa position au moment où intervient la baisse de résistance significative, déterminer l'épaisseur de la couche de gras. On peut réaliser une matrice comportant de telles sondes pour déterminer, en une seule opération invasive, l'épaisseur de cette couche de gras en différents endroits du morceau de viande.
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