Therefore, it is during the chopping and kneading process that product contamination usually occurs.
The most common contaminants that we can find are:
–Metallic foreign bodies (nuts, screws, springs, staples,…)
–Plastic film pieces (product bags, operator aprons, gloves, protection films…)
–Solid plastic pieces (fragments of pallets, conveyor belts, trays, ear tags, seals,…)
–Pieces of wood (remains due to pallet breakage)
–Pieces of paper/cardboard (labels, masks, gauze,…)
–Bone pieces (due to failures during slaughter in the cutting room)
Metallic foreign bodies can be detected by a metal detector, and in the case of contaminants of great size or density very different from the product, they can be detected by X-rays, but the rest of the contaminants can only be detected by superficial visual inspection.
The technique that is usually used to detect this type of defect is the comparison of color tones, since the vast majority of contaminants contrast by hue with the mass of the meat.
In the event that shadows are generated in the field of view or the tones are similar, by comparing tones it is not possible to detect certain contaminants, so artificial intelligence can be used to improve inspection efficiency.