Method and apparatus for ultrasonic grading of meat

An improved transducer positioning device for use in evaluating fat thickness and muscle area at a selected rib area of a hog carcass, and for evaluating fat thickness and muscle score, of the ham portion of the carcass, is disclosed. A system for displaying ultrasonic images on a monitor and for measuring and analyzing the imaged areas for use in grading the quality of the carcass is also described. The transducer positioning device consists of a transducer support arm adapted to hold a rib area transducer in the proper position against a carcass for measurement of fat thickness at a selected rib area. The support arm includes a connector hook for attaching it to the tail of the carcass so that the transducer is accurately positioned over the rib area to be measured. In addition, a ham transducer is mounted in a collar attachment for connection to the rear leg of a hog carcass to provide an accurate measurement of fat thickness and muscling of the ham. The transducers produce real time scanned ultrasonic images which are displayed on a monitor for immediate evaluation of, and grading of, the carcass. The images are also recorded for later display on remote monitoring devices for more detailed analysis and grading by suitable pattern recognition techniques.