Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system

Skin-on, and bone-in bellies (n = 94) were cut into Canadian specifications and assessed on an automated conveyor belt system based on different levels of firmness. Temperature settings at 4 °C, 2 °C, and − 1.5 °C had significant effect (P 

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Bibliographic Details
Published in:Meat science 2023-09, Vol.203, p.109222-109222, Article 109222
Main Authors: Wei, X., Bohrer, B., Uttaro, B., Juárez, M.
Format: Article
Language:English
Subjects:
Automation
Classification
Conveyor belt
Firmness
Pork belly
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Summary:Skin-on, and bone-in bellies (n = 94) were cut into Canadian specifications and assessed on an automated conveyor belt system based on different levels of firmness. Temperature settings at 4 °C, 2 °C, and − 1.5 °C had significant effect (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109222