“It’s the neatest automated stunning system I’ve ever seen,” Meisinger says.
“This technology really works well for characterizing carcass for composition,” Meisinger says.
Work is being done to develop new pH probes without the glass probe.
Another indicator being pushed by one export customer in particular as a quality indicator is color.
During the past year or so, new automated color-vision systems have been introduced.
This technology has been of interest to packers, and its use is increasing.
Use of robotics in pork processing is being hampered by the wide variation in U.S. pigs.
“We do a lot of skinning, boning, and trimming in fabrication, and a lot of this is hand work,” Meisinger says. “There is some automated ham and shoulder-boning equipment that works pretty well. You’ll see more of that type of equipment coming into play.”
When it comes to sizing-up new technology for future use, many pork executives will continue to look towards Europe.