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Collaborative project: Innovation for the beef boning line with camera based recognition for traceability of the most valuable cuts and improved hygiene. Subproject 2
Project
Project code: 28RF3033
Contract period: 26.06.2015
- 30.04.2018
Budget: 299,892 Euro
Purpose of research: Experimental development
Keywords: food processing, meat
The aim in this project is the development of a new innovative cutting and boning belt system for beef. The traceability of valuable cuts with the identification to each individual carcass is one of the main aim. In this project we are planning to use video image analysis for the identification but also for quality assessment for the most valuable cuts. For very high hygiene and less cleaning procedure the mechanical conveyor system will also be equipped with mechanical and chemical devices. The Project is divided into 4 mile Stones and 10 work packages: - WP 1: 04/15-03/18 project management, public relation and pre-marketing during the whole Project WP 2: 04/15-08/15 systematical Research of state of the art and its weakness Points WP3: 06/15-08/15 detailed definition of the aim in this Project for the Project Partner based on the results of WP 2 WP 4: 05/15-08/15 brain storming and Research for different possible solutions WP 5: 07/15-10/15 Evaluation of the different concepts and selection of the final and most suitable concept WP 6: 11/15-06/17 development of the Video Image Analysis System WP 7: 11/15-07/17 technical development and design of the boning belt system and the cleaning devices WP 8: 05/16-10/17 detailed planning for the Integration of the VIA System for traceability and Quality assessment including Integration of the cleaning components WP 9: 06/16-09/17 Installation of the pilot system in a test environment WP 10: 06/17-03/18 test, validation and evaluation Milestones: MS 1: 08/15 detailed definition of the aim of the System MS 2: 03/17 principle methods defined and components developed MS 3: 09/17 demonstrator developed MS 4: 03/18 demonstrator, tested and validated
Section overview
Subjects
- Food Processing
