In meat processing, cutting fat from meat is mostly done by hand. This manual process is slow, inconsistent, and costly. Workers often remove too much fat (called over-trimming), which reduces product quality and leads to financial losses. For example, just 1mm of excess fat removed can cost processors over A$3 per cut. It’s also physically demanding and difficult to achieve a uniform fat layer.
The Solution
This invention introduces an automated trimming assembly that uses sensors, a robotic cutting arm, and precise controls to remove just the right amount of fat from meat—no more, no less. It works by scanning each meat piece to measure fat and meat thickness at many points (called “nodes”). Then it calculates the exact cutting path and adjusts the blade to follow it.
What’s New
The innovative step lies in combining ultrasonic and laser sensors with a motorized depth gauge and robotic arm. These work together in real-time to determine how deep and at what angle the blade should cut. Unlike earlier tools, this system continuously adapts to the natural curves and fat thickness variations in meat, ensuring precision cuts.
Key Benefits
- Saves money by avoiding over-trimming
- Improves product consistency by leaving a uniform fat layer
- Reduces labor and risk of human error
- Operates quickly—each trimming cycle takes only about 15 seconds
- Minimizes waste and protects valuable meat from accidental damage
Broader Impact
This invention could revolutionize meat processing by making it faster, smarter, and more sustainable. By reducing waste and improving efficiency, it lowers costs for producers and potentially for consumers. It also improves worker safety by reducing repetitive manual cutting tasks.
Bottom Line
A smart, sensor-driven trimming system that saves money, ensures quality, and modernizes meat processing.