Experts co-develop flexible meat trimmer

New 3D trimming technology addresses the challenge many slaughterhouses deals with when they trim the fat layer of different meats. The technology utilises a 3D picture, which can then be used to direct a machine to conduct fast and efficient trimming.

Producing uniform, high-quality pork loin is no longer a challenge using 3D trimming technology developed by the Danish Meat Research Institute in partnership with machine manufacturer Frontmatec and the meat processing companies Tican and Danish Crown.

Their advanced and fully automated machine is designed for precision trimming of the fat layer on pork loin, improving quality and reducing waste.

For slaughterhouses, the machine overcomes a long-standing challenge – the reliance on manual evaluation of the meat by slaughterhouse workers, who then determine the thickness of the fat layer on, for example, back bacon for the UK market.

The advanced and fully automated machine is designed for precision trimming of the fat layer on pork loin, improving quality and reducing waste

Four-second process

The solution starts with the machine computer, which generates a precise 3D picture of each pork loin to determine where fat and meat intersect. Based on that information, a patented automated knife system then cuts the loin fast and efficiently. The whole process takes just four seconds per joint.

The technology adapts easily to the varying needs of individual markets, resulting in pork loin that always meets expectation and makes the best possible use of the meat.