Minimal processing in automatisierten prozessketten der fleischverarbeitung: Eine fallstudie am beispiel der feinzerlegung von schweinefleisch (Schinken)

The aim of the cluster project is a cross-linking of business studies, product quality, degree of automation, process ecology and consumer acceptance in terms of a minimal processing. Therefore, a database for the obtained data and a simulation of the production chain will be established. Moreover, the algorithmic and experimental basics for the realisation of the cutting by a robot will be acquired, which will be subsequently integrated in a cutting box. For the reliable positioning and fixation of the piece of meat, an innovative imaging system will be developed to determine the position and the geometry of the ham. Autofluorescence signatures will be used for detection of bacterial surface contamination and Raman spectroscopy will allow the noninvasive determination of lactic acid formation. A further topic includes the development and proves of a proper and sensor-based cleaning methodology in the cutting box ensuring the fulfilment of legal requirements of a HACCP-concept.