Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Reexamination Certificate
2000-02-11
2001-05-08
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
C426S237000, C436S149000, C324S439000
Reexamination Certificate
active
06228404
ABSTRACT:
FIELD OF THE INVENTION
The present invention is directed to methods and apparatuses for determining the characteristics of meat products. More particularly, the invention is directed to methods and apparatuses for determining the lean content of pork products, including pork bellies.
BACKGROUND OF THE INVENTION
When pigs are fabricated, pork bellies are one of the cuts of meat obtained from the underside of the pig. Pork bellies are traditionally sold in a fresh, uncured state to bacon processors, who subsequently trim and slice them into strips to form bacon. Prior to being sold to bacon processors, the majority of these bellies are graded, sorted, and priced on the basis of weight.
Although this traditional method of grading, sorting, and pricing pork bellies based upon weight has been in use for years, it has certain significant limitations. One of the greatest limitations is that pork bellies having the same weight can have widely varying fat content. This varying fat content is problematic because many consumers are concerned about fat content as a determinant of quality. These consumers are reluctant to buy a pork product that has a fat content varying from their expectations, and would benefit from a grading system that considers not only the weight of the pork belly or bacon product, but also the portion of the belly or bacon that is not fat (also referred to as “lean content”). Unfortunately, the lean content of a meat product is difficult to measure because fat is normally integrated with the muscle, and thus not readily apparent to the eye. Although small samples of bellies can be collected and analyzed to determine fat content, such methods are normally slow, tedious, and cause damage to the belly.
Therefore, a need exists for a method and apparatus for easily, inexpensively, and quickly determining the lean content of pork bellies. A further need exists for a method and apparatus to sort pork bellies on the basis of features other than simply weight. The methods and apparatus should allow bacon processors to identify and market bacon with a consistent lean content. Also, the methods should allow lean content measurements to be made in a non-invasive and non-destructive manner that is both fast and cost effective.
SUMMARY OF THE INVENTION
The present invention is directed to a method and apparatus for determining the approximate fat content of pork bellies, and a method for categorizing pork bellies on the basis of weight and lean content. The method for determining approximate lean content includes providing a pork belly, providing a conductivity apparatus configured and arranged to apply an electromagnetic field to the pork belly, applying an electromagnetic field to the pork belly with the conductivity apparatus, measuring the conductivity of the pork belly with the conductivity apparatus as the electromagnetic field is applied, and determining the approximate lean content of the pork belly on the basis of a relationship between the measured conductivity of the pork belly and the actual lean content of the pork belly.
In certain implementations, the approximate lean content of the pork belly is related to measured conductivity on the basis of the following equation:
L=I+(C{square root over (P)})
wherein “L” is the approximate lean content of the pork belly in percent, “I” is the intercept coefficient from the conductivity measurement, “C” is the correlation coefficient from the conductivity measurement, and “P” is the phase mean average conductivity from the conductivity measurement. “I” is typically from about −3.0 to −2.0, frequently from about −2.1 to −2.5, and can be approximately −2.35. “C” is typically from about 1.0 to 3.0, frequently about 1.5 to 2.0, and can be approximately 1.8.
The invention is also directed to a method of categorizing pork bellies. In one implementation, the method includes providing a plurality of pork bellies; providing a conductivity sensor configured and arranged to apply an electromagnetic field to individual pork bellies; sequentially placing each pork belly of the plurality of pork bellies into the conductivity sensor; sequentially measuring the conductivity of each pork belly of the plurality of pork bellies using the conductivity sensor; determining the approximate fat content of each pork belly on the basis of a relationship between the measured conductivity of the pork belly and the fat content of the pork belly; and categorizing each pork belly of the plurality of pork bellies on the basis of fat content or lean content.
The step of providing a conductivity sensor typically includes providing a conductivity sensor having a receptacle configured to receive a pork belly; an electromagnetic field generator configured to generate an electromagnetic field through a pork belly positioned within the receptacle; and a sensor configured to measure changes in the electromagnetic field resulting from the presence of the pork belly. The receptacle can be configured to bend the pork belly upon insertion into the receptacle, or can be configured to receive a pork belly bent into a substantially crescent shape.
The above summary of the present invention is not intended to describe each disclosed embodiment of the present invention. This is the purpose of the figures and the detailed description that follow.
REFERENCES:
patent: 3735247 (1973-05-01), Harker
patent: 4496907 (1985-01-01), Funk et al.
patent: 4534229 (1985-08-01), Funk et al.
patent: 4727330 (1988-02-01), Funk
patent: 5189366 (1993-02-01), Mayo
patent: 5289123 (1994-02-01), Bublitz et al.
Bell Brian Wayne
Eilert Scott
Bhat Nina
Dorsey & Whitney LLP
Excel Corporation
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