3D vision systems can be used to rapidly and objectively assess hog carcass quality. The current evaluation system focuses on fat and lean carcasses, but the amount of each is not of too much importance, it’s the location of each that really matter. The belly is the most expensive part of the hog and it is preferred to have higher fat there. The 3D system uses images to gauge the fat and lean distribution and therefore the value of the carcass. The lean yield and weight of each carcass cut can also be determined so that carcass sorting and assessment are more efficient. It may be able to help with determining animals of genetic value and can be used by nutritionists to tailor feeding programs to increase carcass quality results. The scans are currently done manually, taking about 10 minutes, but if an automatic scanner is developed it could be much quicker.
Good Things Come in 3D for Pork Researchers (full article)
