Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system

Abstract

Skin-on, and bone-in bellies (n = 94) were cut into Canadian specifications and assessed on an automated conveyor belt system based on different levels of firmness. Temperature settings at 4 °C, 2 °C, and − 1.5 °C had significant effect (P < 0.05) on the bending angle, after 24 cm of the belly had passed the nosebar. The stepwise regression relationship had R2 ∼ 0.18–0.67 between iodine value and bending angle at all temperatures. Bending bellies multiple times changed firmness classification of bellies at 4 and 2 °C, but bend number did not influence firmness classification at −1.5 °C. The automated conveyer belt system presented the potential to classify pork bellies based on firmness for industrial applications.