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 Introduction
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The fat and lean sensor called CGM is an
electronic highly accurate measurement device used for pork
carcasses, to indicate various fat and lean thicknesses (in
millimetres). These measurements are then translated into the
so-called Percentage of Lean Meat (or muscle). |
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The CGM sensor perfectly guarantees the weighing and
selection of each pork carcass and the determination of their
value. It has been jointly developed with Uniporc
Ouest.
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The services assured :
- Identification of each carcass
- Weighing of each carcass in order to know the weight of
each transaction
- Selection of each carcass in order to know the Percentage
of Lean Meat
- Give each breeder or group of breeders, and to the slaughterer
the value and the technical data of each pork lot.
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Plants
equipped
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95 % of French pigs are weighed and selected
using SYDEL System |
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SYDEL CGM is represented in Central and East Europe
by our partner
Komender
Technologies
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Technical
characteristics and functioning
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SYDEL High definition probe (SYDEL Patent) detects
fat veins with a tenth millimetres accuracy, and it makes 10.000
penetration and reflectance measurements per second with a displacement
accuracy of about 2.5 hundredth of millimetres. |
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Off-line mode
When measuring, the operator can read the result of the
measurement on the sensor display. Moreover, the CGM sensor
can store the measurements of 500 pigs (or the curves of 50
measurements). These data are then downloaded to a computer
(PC or other computing machine) for deferred processing, or
simply edited on a printer connected to the CGM sensor.
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On-line Mode
The CGM sensor can be connected to any computing system
and particularly to Classification and Weighing Systems (called
by Sydel SPC) developed by Sydel (the SPC controls 85% of
the French production). These systems are also used for data
processing (percentage of muscle, weight) and for the complete
management of pigs and batches from data acquisition to forms
editing.
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