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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
271KB. 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, 271-278Automation 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,
2KB. 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, 271-276Automaton 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
275KB. 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 -278Automation 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
27KB. 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