The ability to identify an individual carcass or primal cut, and measure attributes of weight, quality, or yield for each, is lost the moment the animal is slaughtered and passed into the production line or when the eartag is removed. Current gambrel marking systems allow for acquisition of data and relate it to an individual carcass but cease to have benefit once carcass conversion commences. The proposed system uses novel two-dimensional code marketing on the gambrel and on multiple carcass locations and robust reading approaches using machine vision technology and allows carcasses to be tracked beyond dismount and data to be collated on individual primals for individual animals. 2D codes hold more information and cope with low-contrast printing or mark degradation. Combined with new primal weight, quality, and yield measurement systems, the proposed technology will allow performance data for individual carcasses to be objectively monitored. Potentially, live animals may also be marked and tracked generating complete data on individual producer performance. In Phase I we will determine the suitability of the marking technology for the environment, determine optimal carcass and gambrel marking methods and locations, and propose specifications/designs for a production system to be developed in Phase 11.Applications:The proposed low-cost, automated, non-contact, and robust system can be integrated with other monitoring methods and adapted for live animal or finished product tracking. It provides objective data for individual carcasses allowing quantitative producer data to be acquired and genetic, selection, and husbandry performance to be appraised. Producers would be paid on an accurate lean yield basis; manufacturers would accumulate data on individual producer performance and variation and select based on individual requirements; consumers would benefit through greater security and meat wholesomeness assured through direct tracking to the product source. Hence, strong industry interest and support have been expressed.
