Obtaining the information that will provide the carcass classification in terms of quality and yield can only be obtained by slaughtering the animals and making post-slaughter measurements.
Online integration to the chopping band is possible. Automatic recording of cuts in half and half is kept. While the cattle are brought to the belt level, they are positioned to the camera angle thanks to the movable support. The volume of the carcass is calculated by reflecting the strip light. The data taken from the image is processed on the software and evaluated. Continuous continuation 450 Cattle per hour can be rated in bands. Stop and Continue Can be rated at 120 Bovines per hour in Bats.
While the cattle are brought to the belt level, they are positioned to the camera angle thanks to the movable support.
The volume of the carcass is calculated by reflecting the strip light.
The imaged data is processed on the software and evaluated.
Marta Technology Inc. Carcass classification system proposed by; They consist of four main components; camera, projector, background and software. While the projector creates a light source for 2D and 3D shooting, the camera that takes two separate images transfers the images to the software. In addition to making linear measurements such as length, width, angle and area from the 2D image taken under normal light, the carcass volume is calculated with the help of the 3D image taken from the continuation. Linear measurements, colors, areas and volumes made with the images obtained from the cameras of the carcass classification system are transferred to the software that works integrated with the system, and the carcass meat is classified according to the desired standards.