tehnologija mesa Oinivac devo ns 20 higienu tehnologitumesa Beogred UD: 637.513 + 681.3 BIBLID: 0494-9840, 43 (2092) 39, p 271-278 Automation of Slaughter and Secondary Processes* KB. Madsen Compared w other indusirtes she meat industry has trite far Bend as far as process automation ts eoncemed. One reason is thar the Biologicel variation nthe raw material has made it very dificult automate many of the procecses However. the development in computer techniques, more sophisticated sensors and more advanced vision techniques has fecliaated the progress of automatic in the meat industry during the last dae Furthermore the shortage of qualified Iobow in the industrialised countries eupports the development and introduction of process automatton in the meat tdisiry tn hese countries, Key words: Auomation, pig slaughaer, secondary processes. AUTOMATIZACIIA KLANJA LSEKUNDARNIH PROCESA U porodenju sa dnugim industejams, industija mess priligno eanstje to se ti8e process eatometizacijs. Jodan raalog je ta to fe Dolotka varijacija srovina o(27ala auiomatizaciiu mnogib procesa. Medutn,razvo} u kompjuerskim tenmkama, asaven} ‘enzori i naprednie vizvelne tohnike emgutile su napredak automatiacijew industsji mesa tokom posledaje decenije. Stavise, neosiaak kvalifkovane radne snaze u Indusinjalizovanim zemijsma podrtava razvoj 1 uvodenje progess utomaizacie w indasteji mesa u ovim zemljama, Kijuéne reéi: Auiomatizaciva, Klanie vin, sshundarn proces INTRODUCTION Jn meny industialised countries there is an inoreasing shortage of labour. Compared to mest other industries the working environment in the meat industry Is turthermore characterised by noise, draft, humidity, ‘coldness and repelitve work. Therefore the meat industry is not vaty atractive for prospoctive employoas, especially not for young people. To overcome this problem, the meat industy in these countries has to automate particulary the most arduous processes i it wants tobe able to recruit sufficont quaifed labour Nevertheless the meat industry has trailed tar behind other industries as far as process-automation is concerned. The reason is that the biological variation in the raw materal until recently hes made it very dificul to automate the processes. The development of taster Ccompule’ techniques, more sophistcatee sensors end a fester ond more advanced vision technique has, however, facilitated the progress of automation in the meat industry dutiig the last decade, = Pleaamn rad soopiten na $1, saverovaaja industri mesa - sa twedunarednim wéeséem. Vinacka Bana, 16-18. okiobar 2002, “AUTOR: K B. Madsen, Danish Meat Research Insitute, Roskios vvop U mnogim industrijalizovanim zemljama sve je vei nedostatak radne sage. U poredenju sa veéi nom drugih delatnosti radno okruzenje u industrij mesa se karakterige jo i bukom, promajom, vylaznoscu, hladnocom i ponavijanim radnjama, Zato industrija mesa nije mnogo atraktivna za one koji bi se w njoj zaposlili, naroSito ne za milade Fjude. Da bi se ova) problem prevazisao, industrija mesa ovim zeniljama mora da automatizaje narogito one najnaporije procese ako eli da bude sposobna da zaposli dovolino kyalifikovane radne snaze. Ipak, industrija mesa daleko zaostaje za drugim delatnostima to se tié= automatizacije procesa Razlog je da je taj Sto je zbog bioloske varijaciie sirovina do nedayno bilo vrlo te8ko automatizovati pmees. Razvoj briih kompjuiterskih —tehnika, usaysenijih senzora i brie i naprednije vizuelne ‘chnike je, medutim, —olakSao_napredak automatizacije w industriji mesa tokom poslednje decenije U Danskoj je cilj da do kraja 2005.godine imaju na raspolaganju oprenu koja omoguéava da se uspostave automatizovane linije klanja za svinje sa samo nekoliko manuelnih procesa i funkeija nadzom a do 2007. godine da imaju na raspolaganyu automatizovanu opremu za veéinu sekundacnih procesa Klanja svinja, tchnologija mesa 43 (2002) 36,271 278 271KB. Madsen In Denmark the targets by the end of year 2005 to have equipment available which makes it possible to establish automated pig slaughterines with only a few manual processes and surveilance functions and by the year 2007 to have automatic equipment availabe for the major part of the secondary pig slaughter processes. ‘Automation elweys requires a high investment level A reasonable payback time is therefore only realistic in industries with high production volumes and high labour costs, Profiable automation of processes in the meat industry furthermore requires a certain degree of Uniformity in the raw matoral. This is the main reason ‘why automation has come much futhar in the pig, pouty and lamb industies than inthe beef industry. In the beef production tho first process. whore robotic equipment existed was the spifting of a comolsta carcess into carcass sides. A number of manufacturers produce such equigment. It removes the arduous manual process but is performance is stil not satisfactory in terms of accuracy of spliting the carcass down the cantre of the spinal column and the hygiene aspects associated with the deposition of done dust and otner detritus on the edible surfaces of the carcass. This has patticuitly been in focus in the light of the recent BSE problems in many countries. Somi-culomatic equipment for grading of beef carcasses has been developed by companies in Denmark, Germany, Australia and Canada. They are all based on vision image analysis (VIA) technique. Some of them are used in daily production even though none of them have been approved by the EU. ‘Automaton of the sheep and lamb slaughtering has mainly boen caried out in Australia and New Zealard as these countries are the biggest producers of these species. No fully automatic devices for any aspect of the lamb industry has yet been found, but mecharisaton easing several arduous operations for the humans has been developed and successtuly intoduced. Siaughtering of poulty is carried out at very high Ine speeds. Only dedicated automation requing uniform size and shape of each bird is normally used. The pouty slaughter industry has been fighting severe hygenic problems dua to contamineted raw material in Connection with high line speeds and poor design of the slaughter lines leacing to cross- contamination between the carcasses. Denmark has for many years been a leading country with respect to automation of primary and secondary processes in pig slaughtering partly due to the high lebour costs but also due to the co-operative structure of the Danish moat industyy enabling joint financing of the high development and investment costs of process automation. My presentation wil therefore concentrate on the automation in the slaughtering and secondary processing ofpigs. Automatizacija uvek zabteva visok nivo ulaganja. Razumno yreme da se ulozeno yrati realno je, stoga, samo kod delatnosti sa. velikim proizvodnim kapacitetima i visokom cenom radne snage Isplativa automatizacija procesa uw industrji mesa zahteva, StaviSe, izvestan —stepen jednoobraznosti sirovina, To je i osnovni razlog za8to je aulomatizacija toliko dalje otiSla kod proizvodnje svinjskog, Zivinskog i jagnjeceg mesa za razliku od juncéeg mesa. U proizvodnji juneceg mesa prvi proces u kome je postojala proizvodnja pomo$u robota bio je cepanje celog trupa na polutke, Jedan_ broj proizvodata proizvodi takvu opremu, Ovim se elimini8e naporan manuelni rad ali njegovo izsSenje jo8 uvek ne zadovoljava u smisla taénosti deljenja tmupa iz. centar kiémenog stuba i higijenskih aspekala u vezi sa odlaganjem Kostane prasine | drugih otpadaka na jestivim povrSinama trupa, Ovo je narogito bilo u 22 interesovanja u svetlu nedavnih problema sa BSF u mnogim zemljama. Poluautomatsku opremu za ocemu kvaliteta juneéih trapova razvile su kompanije u Dansko Nemadkoj, Australi i Kanadi. Sve ove opreme zasnivaju se na telinict vizuelne analize slika (VIA). Neke od nijih koriste se u svakodnevnoj proizvodnji mada nijedna od niih nije priznata od strane EU. Automatizacija Klanja ovaca i jagniadi uglavnom se sprovodila u Australiji i na Novom Zelanda jer su ove zemlje najveéi proizvadadi ovih vista. Do sada nist. pronadeni —_potpuno automatizovani uredaji za svaki aspekt proizvodnje jagnjeceg mesa, ali je mehanizacija koja olakSava nekoliko operacija napornih za jude razvijena i uspesno uvedena Klanje Zivine sprovodi se na velikim brzinama Tinije. Obigno se oristi_ samo namenska automatizacija koja zahteva jednaku veligima i oblik svakog komad Zivine. Zivinska klanigna industrija bori se sa velikim higijenskim problemima zbog kontaminicanih sirovina w usted velikih brzina linije i loSeg projektovanja linija klanja koje dovode de unakrsne kontaminacije izmedu tropova. Danska je veé nmogo godina vodeéa zemlja pogledu automatizacije primamih i sekundamih procesa u Klanju svinja delimiéno zbog visokih cena radne snage ali i bog zadmvine strukture danske industrije mesa koja omoguéaya zajedniko finansiranje visokih razvojnih i investicionih {roSkova automatizacije procesa, Moja prezentacija ée stoga biti koncentrisana nna automatizacijn ui klaniénoj i sekundarnoj obradi svinja. 72 tchnologija mesa 43 (2002) 3-6, 271-278Automation of staughuer aud secondlary processes AUTOMATION IN PIG SLAUGHTERING Table 1 shows an overview of the handing of slaughter pigs from transportation of the live animals through the slaughter process to the packaging of the final products, The pre-slaughter handing of the animals is important both for animal wolfere end for ensuring a good reat quality, Therelore the transportation of the animals to the slaugnternouse has to be performed as gent as possible. Often the pigs are delivered from the faimer in the same groups in which they are grown. During tho transport they are kept separate in these groups. At the most advanced slaughlemnousas the pigs are held in the lairage and driven to stunning in these groups thus preventing fighting and stress, COrstunning is becerring more and more widespread due fo advantages with respect to animal welfare and meat qualty. Equipment for automatic CO stunning of groups of 58 pigs, developed by the Danish Meat Research Institute (OMRI), is being installed in many European and some American slaughterhouses at the moment. ‘Shacking and sticking of the stunned animals wil probably never be fully autometed, as the animals are sill alive at the time of these operations. Apart from these ‘wo operations and the gambreling operation, all ‘ther operations on the unclean slaugitetin (scalding, singeing, scraping and poishing) have been carried out automatically for several years. ‘At the clean staughterine, the carcass spitting ‘either by chopping or by sawing has been autometed for many years, A fow yoars ago, the Dutch company STORK MPS launched the Feline mocular series of decicated robots, \which are now operational in a number of counties often in slaughterhouses with ine speeds of 600 pigs per hour {or more) in a single line layout or 1200 pigs per hour in a double line, In the F-ine concept, the following processes. have been automated ~ cutting of the pelvic symprysis — opaning of te abdomen and the thorax. ~ removal ofthe fat end ~ nesk cutting ~ removal o the leaf lard, Tha Danish company SFK-Danfotech has ~ In co- operation with the DMRI - developed a series of dedicated robots for automation of the slaughterine pproceeses. The robot sories is manufactured as modules, each robot having its separate hydraulic stafon and PLC. contol. Al robcts have capacities between 360 and 400, catcasses per hour and may be insialed separately or as a Ine dependent on the requirements of tho slaughterhouse. The sores of robots censists of Automarisacia Kanja é sekundarnih procese AUTOMATIZACIJA KLANJA SVINJA Tabela I prodsiavlje pregled postupanja sa svinjama za Klanjke od transporta Zivih Fivotinja preko procesa klanja do pakovanja _finalnih proizvoda Postupanje sa zivotinjama pre klanja vaino je kako 2a dobrobit fivotinja tako i za osiguranje dobrog kyaliteta mesa, Zato transport zivotinja u Klanicu treba obaviti Sto blaic. Cesto se. svinje isporiusuju od farmera u istim grapama u kojima su wzgajane. Tokom transporta one se dre posebno po ovim grupama. U najnaprednijim klanicama svinje se dre u toru i yore na omanijivanje uw ovim _grupama Sime se spreSava borba i sttes. Omamljivanje sa CO, je sve vike w upotrebi bog svojih prednosti u pogiedu dobrobiti Zivotinja i kvalitete Oprema ‘automatsko omambjivanje sa CO; grapa od 5-6 svinja, koje je razvio. Danski institut 2a prougavanje mesa (DMRD, trenumo se instalira u mnogimn evrapskint ji ameritkim klanicama, Vekanje svinja 2a transport i klanje omamljenih fivotinja verovatno nikada nece biti potpuno automatizovano, jer su Zivotinje joS uvck five 2a vreme ovih operacija. Osim ove dve operacije i operacije veSanja svinjskog trapa 7a rasecanje, sve druge operacije na necistoj_liniji Klanja Gurenje, opaljivanie, struganje i politanje) Veé nekoliko godina izvods se automatizovano. Na_Gistoj liniji Klanja, cepanje irapa bilo segenjem ili testerisanjem automatizovano je veé mnogo godina, Pre nekoliko godina, danska_ kompanija STORK MPS lansirala je the liniju F modulame erije namenskih robota, Koji su sada u_radnoj upottebi u jednom broju zemalja éesto u klanicama sa brzinama linija od 600 svinja na tas (ii vie) w jednolinijskom plana ili 1200. svinja_na. sat w yostrukoj liniji. U koncepeiji linije F, automa- tizovani su sledeti procesi - seéenje karligne simfize - otvaranje abdomen i toraksa ~ otklanjanje krajeva masnog tkiva = preseeanje vrata = uklanjanje masnog tkiva oko bubrega svinie. Danska kompanija SFK-Danfotech razvila jeu Kooperaciji sa DMRI seriju namenskih robota za automatizaciju procesa na liniji Klanja. Serija robota se proizvodi kao moduli, gde svaki robot ima svoju posebnu hidrauligku stanicu i PLC kontrola, Svi robot imaju Kapacitet izmedu 360 i 400 trupova na sat i mogu se instalirati posebao ili kao linija zavisno od zahteva klanice. Serija robota sastoji se od: telmologija mesa 43 (2002) 3-6, 271 -278, 2KB. Madsen Table 1. Schematic orevew ofthe pg slaughter process Trbela 1, Somat prikaz proces kana sina Process sectioniDeo procesa “Main subprocesses/Glavni podprocest ive anima handling] Postupanje sa Hvim Bvotnjama Transportation to slaughterhouseF Transport u Klaaicu Unloading of pigs/Tstovae svinja Veterinary ante morten: inspection] Veterinarska iaspekelja posle Klanja Rest period in lairage/Period odmora u tora Transfer fo stunning/Prenckenje na omamljivanje CO; stwnning/electrical stunning/Omamljivanie si CO elekiritao Sticking and bleeding/ Klanje i iskrvavijivanje ‘Shacking/Werivange i savhjanje ra Kuku transporiera Sticking and bleeding/Blanje t iskrvavljivanje Surface treaiment Povriinski tretman UNCLEAN/ NECISTO. Sealding! Surenje [ Dextacklng/Skidanje sa hake ‘Mechanical delairing] MekaniSko Widanje Take Ganbreling! VeSans ra rasecanie [Singeing/ Opaljvanje Bind scrapingolshing] ‘Siragaryefpotranie Tviseeration and trimming? Vadeaje utrobe i obrezivanie CLEANS cist Carcass apening] Oivaranje ipa ‘Removal of secondary organsiUklanjanje sekundarvih organ Removal of stomach and intestines/Uklanjanye Zeluca i reve ‘Removal of pluckiURlanyanje organa vz grudnop dele Trepavation for splining! Priprema casecanja | Carcass spliting/ Rasecanje rupa Inspection and quality measurements Inspekcija i kvalitativna ocena Veterinary inspection of carcasses and cutsd Veterinarsks inspokeija trupova i odrezaka Carcass weighing! Merenje wupa Carcats classification! Klasifikacija tropa ‘Downstream processes? Procesi na dole Carcaas chilling? Madenje tape Sorting inio quality group Rarerstavanje u grape kvalitela ‘Storage and temperature! Cuvanje 1 temperatura ‘Equilibration] UravnotJavanje ‘Secondary processes! Selaundarni procesi Carcass euniing! Setenje wupa Boning and trimming of cuts! Oikotavanjo i obrozivanje odrezaka Packaging! Pakovanje ~ measuring unit to determine the length of the pig meme jedinice za odredivanje duzine trupa areas svinje = throat cutter ~ sekaga vrata fat end dropper and ham divider ~ skidaéa mast i delioca Sunke ~ carcass opener ~olvaraé trupa ~evisceration equipment ~ oprema 7a vadenje utrobe equipment for back tinning —oprema za skidanje lednog dela —new carcass spiting machine nova maSina za rasccanje trupa Al the robots are operational in a numer of Svi roboti su u upotrebi uw jednom broju slquchterhouses ether Individually or as more or less Klanica bilo individualno ili kao manje-vise complete lines. kompletne line, m4 tehnologija mesa 49 (2002) 3-6, 271-276Automaton of slaughter and secondary processes Automatizacia Kanja i sekundarth procesa Automatic weighing of the dressed carcasses in connection wih carcass classification is performed either somi automatically or fuly automatically (ultrasound, Vision or optical probes) on mosi modem siaughier ines. The only two fully automatic classification systems are tho Danish Carcass Classification Contro dovolopod by the DMI and the AUTO-FONI equipment developed by the Danish company SFK-Technology. The most complicated provest to sutomata on tho slaughter Ina. is the evisceration process, which I shall talk abou in more dota ‘THE EVISCERATION PROCESS The evisceration process, which means the cutting and removal ofthe internal organs of the pigs, is one of the heaviest operations on the sleughterine. Even when slaughlethouses ry to ease indvidual operator strain through job rotation and a practical design of the work place, the intestine and pluck removal are stil the most dificut work places to man on the slaughtertine. Until recently these operations have bean cared ‘out manually as no automatic equipment hes existed. However, the DMAl in co-operation with the Danish ‘company SFK-Daniotech recently developed an automatic evisceration equipment, capable of handing 360 carcasses per hour including the necessaty clearing and disinfection. Tho pluck sat and the intestinal tract aro removed together and the separation is done manually coutside the carcass thus Improving the hygiens compared to the existing manual slaughter methods. The equipment eliminates the heavy work of handling the inlestinal tact and the pluck set Basically the automatic evisseration system consists of a measuring station and a handling station. The measuring statin measures the position of the bow of the pig carcass, as this point anatomically is very close to the two mast cftical process areas for the coquipment The measuring station is pesitioned on the slaughter lin prior to carcass opening. ‘As mentioned previously, the equipment is capable of handling 360 carcasses per hour. This implis a total ‘operation cycle of 10 seconds, ‘The equipment which is in daily operation in Denmark on several slaughier lines has now also been sold abroad. ‘At present the cutting and division of the pluck set into the inclvidual organs is beng automated by the DMA, This isa cifficuk task es the pluck set is not very woll defined. Automatic equipment for this purpose is expected to be available by the year 200, AUTOMATION OF THE SECONDARY PROCESSES Secondary processes are defined as cutting and boning of carcasses. Automatsko merenje o¢iiéenog trupa u vezi sa Klasifikacijom trupa izvodi se bilo poluzutomatski ili potpano automatski (ultrazvuk, vizuelni ili opticki metri) na vecini: modemi inija_Kianja. Jedina dva potpano autematska Klasifikaciona sistema su Danski centar za klasifikaciju trapa koji je razvio DMRI i AUTO-FOM oprema koju je razvila danska kompanija SFK-Technology. Proces koji je najkomplikovanije automatiz0- vati na lini Klanja je proces vadenja utrobe, 0 gem éu detaljnije goveriti PROCES VADENJA UTROBE Proves vadenja utrobe, koji podrazumeva seSenje i uklanjanje unutraSnjih organa svinja, je jedna od najtezih operacija na linigt Klanja, Cak 1 Kuda Klanice pokuSaju da smanje napregnutost radnika pojedinea kroz stalno menjanje radnog esta i praktiGnog dizajna radnog mesta, uklanjanje ereva i organa u grudnom koiu jos uvek su najteda radna mesta za Coveka koji radi ia liniji ki: Do nedayno ove operacije suse izvodile ‘manueino i nije bilo nikakve automatske oprema. Medutim, DMI w kooperaciji sa. danskom Kompanijom SFK-Danfotech nedavno je razvile opremu 7a antomatskovadenje utrobe, sa kapaciterom od 360 trupova na sat_ukljucujuci neophodno &iSéenje i dezinfokeiju. Komplet organa uw grudnom koSu i intestinaln trakt uklanjajn se zajedno a odvajanje se vrSi rueno izvan trupa cime se poboljfava higijena u poredenju sa postojesim metodama rung Klanja. Ova oprema eliminise tetfak rad postupanja sa intestinalnim taktom i Kompletom organa u grudnom kosu. U osnovi automatski sistem za vadenje utrobe sastoji se od merne stanice i stanice za izvodenje postupks. Mema stanica meri poloZaj lakta na svinjskom trupu, jer je ta taka anatomski vrlo blizu dva 7a opremn najvainija podrugja procesa. Meme stanica se postavlja na liniju klanja pre otvaranja ‘rupa, Kako je prethodno navedeno, ova opreme mofe da obradyje 360 trupova’ na. sat To podrazumeva ukupan ciklus rada od 10 sekundi Oprema koja se svakodnevno Koristi wu Danskoj na nekoliko linija klanja takode je prodata uw inostranstve. DMI trenutno automatizuje seven i deljenje kompleta organa iz gnidnog kosa na pojedinaéne organe To je teak zadatak jer komplet orgama iz agrudnog koa nije ba dobro razgranien. O&ekuje se da ée automatska oprema za ovu namenu biti na raspolaganju do 2004. godine. AUTOMATIZACIJA SEKUNDARNIH Sckundarni procesi se definisu kao setenje | otkoStavanje trupova. tehnologija mesa 43 (2002) 3-6, 271-278 275KB. Madsen Carcass cutting After ching and temperature equalisation for about 20 hours the carcass has a temoeraturo of approximately 2°C. For further procassing the carcass is most often cut into the primary cuts: hind leg, midcle and fore-end, Fully automatic equipment performing this ‘operation was devaloped by the DMRI and is marketed by the Danish company ATTEC. The equipment consists, «of a canveyor and three stations, a laying-down station, a measuring staton and @ sawing station with a hind leg aN and 4 fore-end saw. AY the laying-down station the two half carcasses are positoned horleontally on a conveyor. Simultaneously the gembrel is taken off and the hind feot aro sawn off. The conveyor brings the carcass to the measuring station where a hook takes hold of the pubic bone of each half carcass and brings it to a fiked position relative to the hind leg saw. During this movement the positon of the sibow of the two half carcasses Is recorded. The conveyor afterwards takes the carcass to the sawing station, During the transport 10 the sawing station the fore-end saw is positioned accercing to the recorded postion of the olbow of the carcass, At the sawing station the halt carcasses are vided into fore-ends, middle and hind legs Cutting of the middle The rb tops are often cut off manually with a cireular saw and the loin and tho bely are subsoquonty vided manually by @ band saw. ‘These processes, however, ate now Deing fully automated. The Canadian company LeBlenc is marketing equipment for spliting the loin and the belly automatically. The Canadian company GRIQ recenty presented a prototype for cuting off the rib tops automaticaly By tha middle of 2002 ATTEC is marketing ‘equipment for cuting off the rl tops and dividing the lon It consists of a conveyor, a measuring station and a sawing station, The canvayor is equipped with a grasping device, which catches the ib tops in their full length. This straightens out the backbone simolfying the subsequent sawing off ofthe rib tops. After fixing in the conveyor the middie passes through measuring station, which measures the length of the middle ard the inaccuracy of the earlier carcass spiting, Based on these moasuroments tha sews are edjusted to cut off the belly from the loin and subsequenty cut off the lon from tho rip tops. Boning of the fore-end Boning of fore-ends has most often been done manually. However, the Dutch company STORK MPS has for some years been marketing equipment for pross and the belly automatically. The equipment has been SeGenje trupa Nakon hladenja i izjednatavanja temperature za oko 20 sai, trup postiZe temperaturu od oko 2°C. Za Calju obradu trup se najéesce seve na glavne delove: but, sredinji deo i prednji kraj Potpune automatizovanu oprema kojom se izvodi ova operacija razvio je DMRI, a iznosi je na tZi8te danska-kompanija ATTEC. Oprema se sastoji od transportera i tri stanice, stanice za spuStanje, meme stanice i stanice za rasecanje sa testerom za but i testerom za predinji kraj. U stanici za spustanje dve polutke se postavijaju horizontalno ‘na transporter. Istovreimeno se skida stap na Koji je trup bio obcien i testerom odsecaju predaje noge. Transporter donosi trup u memu stanicu gde kuka hhvata pubiénu Kost svake polutke t postavija je w fiksiranu poziciju u odnosu na teston za but Tokom ovog pokreta bele?i se pozicija lakta dve polutke. Transporter potom nos! trup uw stanieu za rasecanje, Tokom transporta u stanicu za rasecanje testera 7a prednyji kraj se postavlja prema zabeletenoj pociciji lakta trupa. Uo stanici za rusecanje polutke se dole na predaje krajeve, stednje delove i butove Sevenje srednjeg dela Rebarni dev se obitno odseca ruéno cirkular- nom testerom a slabinski deo i trbusina se nakon toga dele ruéno trakastom testerom. Ovi procesi, medutim, sada se potpuno automatizaju, Kanadska Kompanija LeBlanc iznosi nna tr2iSte opremu za odvajanje slabinskog dela i irbusine automatski. Kanadska kompanija CRIQ nedayno je predstavila prototip za automatsko odsecanje rebarnog dela. Do sredine 2002 ATTEC iznosi na triste opremu z automatskoodsecanje rebarnog dela i iautomatsko deljeaje slabinskog deka i busine. Opremu je razvio DMI. Sastoji se od transportera, meme stanice i stanice za rasecanje. Transporter je opremijen uredajem za hvatanje koji zahvata rebami deo w punto} duzini. Ovo ispravija kiérmu uproséavajuéi odsecanje testerom rebarnog dela koje sledi nakon toga. Nakon fiksiranja transporter, srednji deo prolazi kroz mernu stanicu, koja meri duzinu srednjeg dela i netagnost ranijeg deljenja trupa. Na osnovu ovih merenja testere se podesavaju da odseku trbasinu od slabinskog dela, 2 potom odsecaju slabinski deo od rebamog. Otkostavanje prednjeg kraja Otkostavanje prednjih krajeva najéesee se obavljalo uno. Medutim, danska kompanija STORK MPS veé nekoliko godina iznosi na triste 276 tehnologija mesa 43 (2002) 3-6, 271 -278Automation of slaughter and secondary processes developed by the DMI. of two halves with indentations corresponding te tho bones in tha fore-ond. The fore-end is placed between the to halves. These are pressed together and the meat is squeezed oft the bones. The disadvantage of using this method is thet the texture of the meat is changed, and the meat can contain splinters of bone. Theretore the use of this equpment has not become widespread in the industry, On this backgound the DMRI has developed equipment, which can cut off the surface bones such as the riblet and neck-bone automatically trom fore-ends, The Townsend company wil market the equipment by the middle of 2002, The equipment is now in dily operation on a few Danish siaughterlinos. Itoperates as follows: Aconvayor equipped with a grasping device similar to the one mentionad above catches the nack-bone of the fore-and and straightens it out simplifying the later removal of the neok-bone, Tha fore-end then passes a number of measuring stations and knives. The first knife loosens the meat behind the neck bone under the spinous processes. The nast knife loosens the deeper partion of the neck-bone. Then the nblt is cut free by @ sword-lke knife mounted in a 3-axis obo. The fore-end now pesses a sav, which cuts off the riblet and saws through the first nack joint. Finally the maat is puted off the neck bone before the last knife cuts the neck bone tree. The remaining processes of removing the internal bones such as the shank bones, humerus and shoulder blade will be carried cut by equipment, which is currently being developed at the DMAI and is expected to ba marketed by the mile of 2004 \d leg boning Boring cf hind legs has to be done very precisely as its the most expensive cut Therefore it is stil most often done manually. However, the Japanese compeny MYCOM has in 1998 demonstrated equipment called Hamas, which bones hind legs automaticaly, but it ras 2 low yield. it will probably take some years belore this process is completely or partly automated. Boning of bellies Boring of belies is also most often carried out manually, Because of the high quality requirements it may also take years belore this process is completely or parly automated. However, CRIQ has developed equipment, hich can cut the tbs of the belly by using a vision-quided robot. Automaricacia Hania i sehundarnil process opremu za otkostavanje prednjih krajeva_pod presom. Oprema ima uredaj koji se sastoji od dve polovine sa zarezima koji odgovaraju Kostima na prednjem kraju, Prednji kraj se, postavlia izmedu ove dve polovine. One se stegau i meso se istisne sa Kostiju. Nedostaiak Koriscenja ovog metoda je u tome Sto se menja tekstura mesa, a meso moze da sadré krinotine kostiju, Zato koriséenje ove opreme nije Siroko rasireno u ovo} industry. Na ovoj osnovi DMRI je razvio opremu koja mofe automatski da odseca povrkinske Kosti kao Sta su odresci donjih. grudi i vrata Kost od predajih krajeva. Kompanija Townsend iznege na wiiste ov opremu do sredine 2002 godine Ova oprema se danas Koristi svakodnevno na nekoliko danskih linija Klanja Ona funkcionige na sledeéi natin: Transporter opremljen uredajem za hyatanje slitnim onome gore pomenntom zehvata vratmu kost precnjeg kraja i izduzuje je uproscujuéi kasnije uklanjanje vratne kosti, Prednji kraj zatim prolazi kroz nekolike mernih stanica i noZeva. Prvi nod olabavijuje meso. iznad vratne kosti_ obrtnim procesima, Sledeéi noz olabarljuje dublji deo vratne kosti. Zatim se odresci donjih grudi odsecaju noZem u obliku maca ugradenim na 3-osovinskom robotu. Prednji kraj sada prolari testera, koja odseca rebarni deo i sete kroz prvi vratni priljen. Konatno, meso se skida sa vratne kosti pre nego sto poslednji noz odseée vratnu Kost. Ostali procesi otklanjanja unutrainjih. kostiju kao Sto su cevanice, humerus i plecka izvrSavaée se pomocu opreme, koja se sada razvija u DMI i odekuje se da bude iznesena na trdiSte do sredine 2004 godine. Otkostavanje buta Otkoitavanje butova_ mora se obaviti velo precizno jer je to najskuplii deo trupa. Zato se ovo {oS uvek najgeSée radi rutno, Medutim, japanska kompanija MYCOM je 1998. godine predstavila opremu pod imenom Hamdas, koja cutomatski otkoStava butove, ali ima mali prinos. Verovatno ée biti potrebno nekoliko godina pre nego sto ovaj proces bude potpuno ili delimiéno automatizovan. Otkostavanje trbugine 1 otkoStavanje trbuSine se najcesce vrSi rutno. Zbog visokih zahteva kvaliteta verovatno ée i ovde proi godine pre nego Sto ovaj proces bude potpuno ili delimigno automatizovan. Medutim, CRIQ je razvio opremu, Koja moze da odseca rebra sa trbuSine koriSéenjem vizuelno vodenog robota. {ehnologija mesa 43 2002)3- 6271-278 27KB. Madsen ‘Trimming of belies is also stil normally cartied out manually. At the beginning of 1990 the Danish company Lumatech marketed equipment, which trmmod belos by ‘sing water jets and vision guided robots, but the system never achieved widespread usa in industry because of the high price Boning of the loin Boning of joins is also stil carted out ranvally although several attempts have been carried out to auromate this process. The lon is an expensive cut and. consequenty there are high quality requirements. It wil therefore probably take a number of years before this process is completely or parly automated. Fat trimming of loins has been automated for a hhumber of years. A number of companies are marketing so-called loin pullers where the loin is pulled througn a fixed shaped krfe. ‘The Danish compary CARN'TECH has improved this concept by controling the shape of tho knife with a computer. On the basis of information from measuring the thickness oF the fat, a computer adjusts the postion nd shape of the knife cutting ofthe fat. Thereby the fat trimming of the loin becomes more precise. Future trends Within the next fow years slaughtering of pigs os well as the secondary processing will bo party aulomated. Intioduction of automati equipmert, however, oes not only replace manual operations. Great attention has to bo paid to its implementation, as the automatic, equipment may require spacial hygienic measures, change the organisation and communication structure and the preceding as wel as the subsequent processes, REFERENCES ~ LITERATURA, Automatic slaughter tne for pigs Pletachwirtschatt Taterational, Macch 2001 Khodabandehloo, K. Advancing robots in che meat industey- by -Meat Automation No2 ‘Madsen, KB. Automation inthe Pig Slaughter line by ECCEAMST course - Sept -S4 [Nidlson, Jens Ulrich Automatic evisceration of pigs -by Meat Auiomation No2 Primjeno ~ Reseived, 28.08.2002, Obrezivanje trbusine se jo’ uvek obieno obavija ruéno. PoSetkom 1990. godine danska Kompanija Lumetech iznela je na trZiSte opremu, koja je obrezivala trbuSinu koriSéenjem vodenih mlazova i vizuelno vodenih robota, ali ova) sistem nikada nije postigaa Siroku upotrebu w industri bog visoke cene. Otkostavanje slabinskog dela Otkostavanje slabinskog dela takode se jo8 uvek obavija méno mada je izeno nekoliko pokusaja da se automatizuje ovaj proces. Slabinski deo je skup deo tupa pa su i zahtovi kvaliteta veliki Zalo é biti potrebno nekoliko godina pre nego sto ovaj proves bude potpuno ili delimi¢no automatizovan. Obrezivanje masnog.tkiva sa slabinskog dela automatizovano je vee nekoliko godina. Jedan broj kompanija iznosi na trite takozvane wuéne mafine za slabinski deo gde se sla-binski deo vute kroz priévrSéeni oblikovani noz. Danska kompanija Camitech unapredila je ova Koncepciju —Kontrolisanjem = oblika oz kompjuterom. Na osnovu podataka merenja debljine masnog tkiva, kompjuterpodefava poziciju i eblik no%a koji odseca masno tkivo. Na {aj nagin obrezivanje masnog tkiva sa slabinskog dela postaje preciznije Buduéi trendovi Tokom sledeéih nekoliko godina klanje evinja kao i sekundama obrada biée delimicno automati- Uvodenje automatske opreme, medutim, ne zamenjuje samo manuelne operacije. Velika paznja mora da se pokloni njenoj upotrebi, jor automatska optema moze da zahteva specijaine higijenske tnete, da promeni organizacionu i komunikacionu struktunt, ai procese, kako one koji prethode tako i one koji slede. Ochten, Sander van Automation for the slanghir line -by = Meat Automation No.2 Purnell, Graham Robotic Equipment in the Meat In by Meat Science, Vol. 49 Wolf, Andreas High-speed packaging using robots by - Meat ‘Automation No.2 Zink, J. Application of automation and robotics to pig slaughtering ~by 41° ICOMST 28 tehnologija mesa 42 (2002) 3-6