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.

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).

• 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.