A method of estimating weight of food objects, includes training an artificial neural network software module, and using the trained artificial neural network software module to provide a weight correlated data estimate for said food object based on a three-dimensional image of the food object

In order to avoid a gap on both sides of a blade exit point, if an outer radius of a product caliber is smaller than an inner radius of a product opening in a cutting frame at this point, a contour of the cutting frame in this blade exit area is given a radius of curvature as small as the smallest product caliber to be expected.

In order to maintain required average weight of an entire batch when slicing a loaf into slices and yet avoid underweighting individual slices, different reference weights are selected for critical areas depending on basic shape of the loaf, usually the two ends, than for the remaining area.

In order to avoid underweight of slices when slicing a loaf into slices, thickness adjustments specified for slicing are adjusted depending on different pre-known parameters, from loaf to loaf and/or from slice to slice within one and the same loaf, preferably also across the boundary between two loaves optimized as early as possible so that existing weight conditions with regard to actual weight of the slices are maintained, in particular no more underweight slices are produced and/or the minimum average weight of the slices required for the entire batch is maintained.

A method for slicing meat loafs that have a cross section that varies across their longitudinal extension into accurately weighted slices, that includes the steps of bringing the loaf into a defined shape with a uniform cross section across its length inside a forming tube by pressing the loaf before it is sliced. The pressing is performed in a longitudinal direction and a transversal direction relative to the loaf in a predefined order and in particular in multiple pressing steps. The pressing may also comprise pressure relieving strokes for the purpose of reducing the force exertion for pressing, and for keeping the tissue structure of the loaf intact.

A method of processing fish portions determines at a control unit a target weight of a cut fish portion; inspects a fish portion using an inspection unit to determine a mass distribution of said fish portion and providing said mass distribution to the control unit; calculates a cutting plan of the poultry fish portion based on the target weight and the mass distribution using the control unit; uses a mechanical gripper so as to grip the fish portion and arrange said poultry fish portion for execution of the cutting plan; and cuts the fish portion using a cutting unit in accordance with the cutting plan so as to produce a cut fish portion in accordance with the target weight. A system for processing fish portions is configured to perform the foregoing method, among others.

A system for processing food products to be sliced or to be divided comprises a processing line that comprises a plurality of work stations and a single-track or multi-track transport device for transporting the products along a transport path from work station to work station, wherein at least one of the work stations has a means for determining at least one parameter, and wherein the means is connected to an evaluation and control device that is configured to generate a control signal in dependence on the at least one parameter.

In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a flattener which is configured to flatten a meat product, and a scanner which is configured to scan features of the meat product after flattening. A second station is configured to dock front and rear ends of the meat product in accordance with information received from the scan of the features.

The present disclosure provides a preservation method for room temperature logistics of fresh meat, e.g., pork, including the following steps: cutting a slaughtered pig into pieces while the pork is hot, and cooling to 0° C. to 4° C.; cooling again to −4° C. to −2° C. so that the meat pieces reach a chilled/slightly-frozen state; sub-packaging the chilled/slightly-frozen meat pieces; putting sub-packaging boxes with fresh meat pieces into an insulation foam box together with ice bags for packaging; and using a room temperature logistics vehicle for transportation and distribution, where, when in an ambient temperature is at least 24° C. (e.g., summer), transportation and distribution time is ≤36 h; and when the ambient temperature is less than 24° C. (e.g., spring, autumn, and winter), the transportation and distribution time is ≤72 h.

A food processing system and method for cutting a food item into cut food item portions includes a conveyor, an imaging system, a cutting device, and a controller. The conveyor conveys the food item past the imaging system allowing the imaging system to image the food item and image data is obtained. The controller receives the imaging data and determines the location of defective areas on the basis thereof. Then a distribution of portion cuts over the food item dividing the food item into food item portions is determined on the basis of at least the determined location of defective areas and a desired portion size and/or weight. The cutting device cuts the food item according to the determined distribution of portion cuts.