The Beef Classification Center - BCC-2.1 - uses vision technology and provides objective classification results of conformation and fat classes. As an option the BCC-2.1 also provides yield of the major cuts. The system is very reliable and accurate.

The BCC-2.1 is fully automatic and based on vision technology. The system grades the carcasses according to the EUROP system or other schemes and provides information about the commercial value such as yield, fat trimmings, bone content etc.

The system is installed in major beef slaughterhouses in France, Spain and Denmark.

Measuring principle
3-D color vision technique and advanced image processing.

The BCC-2.1 is placed close to the scale area at the end of the dressing area. Two lamps are used to illuminate the carcass while it hangs in front of a green background. The BCC-2.1 uses three images of each carcass as well as the hot carcass weight in the grading process.

The three images are of the same side of the carcass and include: Background image, illuminated image and a gridline image.

The gridlines are applied from an angle in such a way that they are deflected differently depending on the shape of the carcass. On a very muscular carcass the gridlines will be deflected more than on a less muscular carcass.

In addition to the video system, the BCC-2.1 system consists of conveyor system, a carcass fixture and an operator terminal for manual input.

Measuring position

• The left or right half of the carcass

Measurement output

•  Conformation (EUROP)
•  The fatness based on subcutaneous fat coverage
•  Composition (commercial cut yield, fat trimmings etc.)
•  Fat
•  Meat colour

Capacity

• 80-100 carcasses per hour depending on the conveyor system