Multiscan Technologies has positioned itself in the sector as the only manufacturer that offers inspection solutions, both in pieces and packaged, with high precision in the detection of foreign bodies and very small bones, as well as fat and salt estimation in certain products.
We attend Meat Attraction to present our latest innovations applied to the meat product inspection that guarantee food safety and improve the global performance of quality processes.
NEW UHD TECHNOLOGY FOR ULTRA INSPECTION OF MEAT PRODUCTS
We take advantage of this event to present meat producers the UHD technology (Ultra High Definition). This technology, developed by Multiscan, combines high -definition X -ray inspection technology along with artificial intelligence Deep Learning models. An advanced system that allows you to identify foreign bodies of very small size and difficult to see even for the human eye, greatly improving detection levels in comparison to other types of X -ray technologies present in the market.
This technology is available in all our equipment providing a differential value and improving its efficiencies in the detection of stones, metals, hypodermic needles of very small size and small little calcified bones. Applicable in order to inspect packaged ,bulk , pieces and boxes of product.
MXV-MEAT UHD FOR INSPECTION IN SLAUGHTERHOUSES, CUTTING PLANTS AND MEAT PROCESSORS
MXV-MEAT UHD It is our most versatile solution that allows the classification and sorting of meat or meat pieces by fat or salt levels. In addition, it detects dense foreign bodies of very small size such as hypodermic needles or bone remains.
Application in the cure and salty process of white and Iberian ham
The MXV-MEAT UHD is a tool capable of providing relevant information for the classification process of hams, as well as the verification of optimal quality parameters in order to supply a premium product to the market.
- Fresh pieces classification phase: Determine the percentage of fat in fresh pieces previous to the salty process
- Salty phase: Measure the amount of salt of fresh pieces after washing to verify the amount of salt absorbed before starting the curing phase.
- Final curing phase: Verify the percentage of salt in all types of cured pieces to determine if the final product is within the required ranges.
COMBINATION OF VISION TECHNOLOGIES AS A TECHNOLOGICAL LEAP OF HIGH ADDED VALUE
In Multiscan we are experts in the use of vision technologies to guarantee the quality of agri -food products. Now we have moved our know-how in different sectors to develop characterization lines with multiple differential applications for the meat sector. This is the case of the OMNI research project that has allowed us to create a device composed of different modules that, simultaneously combining X -ray technology, inspection in the visible range, hyperspecting vision and thermography, it will allow us to develop projects linked the traceability of animal origin, the detection of foreign bodies of all kinds or the measurement of the salt content and the percentage and distribution of fat, among other applications simultaneously combining the information provided by the different inspection modules.
All this information obtained will serve for a precise and individualized labeling in meats and processed products, a high value application taking into account that the legal requirements of traceability are increasing.
Some of these developments derived from the OMNI project linked to the detection of foreign bodies or the distribution of fat are the ones we are going to present in Meat Attraction.
On this and other technological advances in the field of inspection of meat products we will talk in the Meat Attraction forum, on the day that takes place on 06/03 at 12:30 in Pavilion 4.