About product

Carcass Grading and Classification System

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.

Video Display Analysis (VIA)

Carcass Video Imaging Analysis (VIA) or Video Image Scanning and Analysis (VISA) technologies are available to enable the classification of carcasses to determine their quality grades.

Regulatory Compliant

In accordance with the REGULATION ON CLASSIFICATION OF CATTLE CARCASES of the Ministry of Agriculture and Forestry, the carcasses of cattle registered with TÜRKVET are classified by evaluating their muscle structure and fat cover appropriately. By automatic analysis, classification can be made in European standards without touching.

S-EUROP

In the S-EUROP classification system; Adult cattle carcasses are classified according to their conformation (five classes: E, U, R, O, and P) and fatness (five classes: 1, 2, 3, 4 and 5).

Abilities

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.

Rating Success Percentage

Within +/- 1 subclass for conformation 97%
Within +/- 1 subclass for oil 89%
For the comfort class 92%
For oil class 93%
How We Do

TURNKEY PROJECT

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.

Working area

PRODUCT CONTENT

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.

Video Analysis Method

Importance and Characteristics of Rating

Carcasses obtained from cattle may have different quality characteristics related to many factors such as cattle breed, sex, fattening period, care and nutrition. These different features affect the commercial value of the carcass. The quality of the carcass directly affects the producer, the industrialist and the consumer, and determining the quality of the carcass is important in terms of increasing the production quality and yield, thus enabling the consumer to buy quality meat at the rate of the money paid.

Autonomous System

VIA's assessment of conformation and oil grade is non-destructive, non-invasive, objective, cost-effective and fully automated.

Human Errors

VIA assessment eliminates any real or perceived human error.

Undoubted Conclusion

The VIA rating clears the manufacturer's doubts.
Images are recorded in each carcass and can retroactively show that a carcass has been graded at any time.

Unbiased

VIA classification has been widely accepted in the industry and is accepted as an objective and unbiased method in carcass classification.

Unit Estimate

It can also tell you how many strip fillets, top, silver side, front and thick side belly are in a given carcass. And it can give a unit estimate of the total meat in a carcass

Puanlama Sistemi

Görme sisteminden 6 ile 10 arası ölçümler, konformasyon sınıfı ve yağ sınıfını hesaplamak için doğrusal regresyon denklemlerinde kullanılır. Konformasyon ve yağ sınıfı 15 puanla değerlendirilir.

WORKING IMAGES

Examination

LOCATION AND NEEDS ANALYSIS

The product is finalized with a turnkey project. For this, preliminary plant inspection and measurements must be made. One of the two types of tape is preferred. * In continuous bands, 450 cattle per hour can be rated. *120 Cattle per hour can be rated on Stop and Go bands.

WHAT RESULTS ARE GETTING

The tags assigned by the system as a result of the process perform retrospective archiving. It analyzes the productivity of the Breeds purchased regularly from the producer and helps you change your producer preference.

Conformation Value
Muscle Meat Amount
volume

Length
weight
Steak

category
Hot Weight
Quarter Bud Weight

Butt Meat Weight
Shoulder Weight
Oil Class

Outer Bud Weight
fillet
Meat Class (I, II, III)

Determination of Fat-Free Percentage
width
Hypodermic fat thickness (PYG)

Healthy and Reliable

HOW IT'S ANALYSIS

The carcass identification number is a visual assessment of fat color on a scale of 1 to 3 (white, cream, and yellow), a scale of 1 to 3 for damage and bruising (mild, moderate, and severe) and specific locations of all carcasses (hind legs, back, breast and forelimbs) are recorded by the same assessor prior to the VIA scan. An image number for each carcass is generated by the system. VIA system measurements include dimensional characteristics of the carcass and color changes at selected positions. The software captures the image and divides the carcass into different anatomical regions containing lengths, widths, and calculated areas (Picture 4). The reference points for these regions form the basis for making a large series of carcass measurements, which are then used as system output variables to define the dimensions and shape of the carcass and then estimate the carcass cut weights. From the amount of different color pixels allowed, VIA Technology calculates the degree of lubrication of the carcass. VIA Technology calibrates the VIA system to estimate carcass initial slaughter weights. A set of VIA measurement parameters (carcass lengths, widths, and areas) obtained by image analysis are used by VIA Technology to derive weights and prediction equations for primary carcass joints (leg, waist, breast, and shoulder).

    1. Year-End Amortization

    WHAT BENEFITS

    • It reduces the margin of error to 5% during classification.
      It analyzes the productivity of the Breeds purchased regularly from the producer and helps you change your producer preference.
      Prevents erroneous human detections
      It reduces energy, distribution and human labor costs by speeding up the classification speed by 5 times in all facilities.
      Amortizes the cost of positioning for a facility in 1 year.
      It makes classification in European standards.
      Healthy products are obtained since no grading is done with ultrasound, x-ray and resonance methods.
      The Video Imaging Analysis (VIA) method has been chosen by academics as the most reliable and accurate method.
      It is widely used in Europe.
      It increases the consumer’s consumption of delicious meat.

      CONTACT US

      Contact us for project planning and detailed information!

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      MARTA TEKNOLOJİ SAN. TİC. A.Ş
      Mersin Üniversitesi Teknopark İdari Binası 35C/B4
      Yenişehir
      33150 Mersin
      +90 (850) 441 3 441
      +90 (324) 350 0 350
      08:00-18:00
      Marta Technology | Carcass Grading System