Non-contact process for determination of leading characteristics of poultry cadaver

摘要

Non-contact process determines the leading characteristics of especially a poultry cadaver without dismemberment or dissection. The novelty is that: (a) the leading features are captured optically and converted to a digitised image of the cadaver; (b) the image is electronically processed and given points on the cadaver compared with background reference points; (c) the overall contours of the cadaver and the given reference points are determined; and (d) a regressive calculation related to the approximate oval body shape, indicates the body weight, size of individual limbs and body sections, plus the relative proportions of meat, fat and bone.