Web TV
Streaming video on the DMRI site.

This is a list of video sequences, you can watch on our site. The video clips are grouped according to our competences: Product quality, Product safety, Automation, External environment and Beef.

Beef
  • Marbling
    Our marbling pistol measures quickly and accurately on warm carcasses.
Product quality
  • Smell from pigfarms
    We identify the odour compounds from pig farms, so that unpleasant smells can be abated.
  • Fat in feed
    Palm oil may replace pig fat, while rape seed oil can result in poor quality in meat products.
  • Lairage before slaughtering unnecessary
    Groupwise handling and lack of the stress gene ensure high meat quality regardless of lairage.
  • Groupwise stunning
    The equipment improves animal welfare and has already been sold in several countries incl. Denmark.
  • Mobile autofom
    The mobile unit ensures, that the farmer gets the right payment for his pigs.
  • Vision control
    You can save a lot of money by constant quality monitoring. Vision ensure the quality of back finning for proper splitting afterwards.
  • Classification
    Vision-technology could be the future method of sorting at the slaughter line.
  • Quick freezing
    New methods enable meat to be frozen 10 times faster than today. This improves the quality.
  • EZ-DripLoss
    Instruction video for easy determination of drip-loss in fresh pork.
  • Consumer preferences
    Jutland and Sealand, men and women - their preferences for pork are not the same.
Product safety
  • Transportation in groups
    We investigate if pig producers can avoid tatooing of pigs when full lorry loads are delivered to the slaughterhouse.
  • Steam suction at TiCan
    It is more effective to use steam suction than knives when removing impurities from carcasses.
  • Steam vacuum cleaner
    A nozzle in lightweight materials and the effective steamdistribution improve working environment and hygiene.
  • Knife sterilizer
    This new sterilizer keeps the knives sharp and clean.
  • Watersaving in dehairer
    Don't save water in the dehairer - it will compromise the hygiene.
  • Biopreservation
    A patented application method and a bacteria naturally ocurring inhibit listeria in meatproducts.
  • Foreign bodies
    X-rays are better than a metaldetector for finding foreign bodies.
  • Listeria in drycured sausages
    Good raw materials and process control minimize the risk of Listeria.
Automation
  • Datasystems in the slaughterhouse
    A central database and the internet provide easy access to all recordings.
  • Evisceration
    Look at the evisceration robot, that gave us the innovation prize in 2002.
  • Robot for removing heartplucks
    DMRI is developing a robot for removing heart, lungs, tongue and oesophagus plus loosening the jowls on 400 carcasses per hour.
  • Head cutte
    The new robot improves working environment and hygiene.
  • Liverplucks
    A testmachine is completed, so that the Danish company SFK can construct a production model.
  • Heartplucks
    The machine for automatic splitting of heartplucks will be tested on a production scale in 2003.
  • Removal of tenderloin
    A robot removes the tenderloin from carcasses fast and precisely.
  • Neck cleaning
    A new machine cleans the neck and heart region fast and hygienic.
  • Hanging up/taking down
    New machines at the slaughterhouses make hanging up and taking down primal cuts much easier.
  • Fore end boning
    Two machines significantly improve earnings and working environment at the slaughterhouses. They remove surface bones and inner bones from fore ends.
External environment
  • Odour abatement
    Six focus areas will do, when the slaughter companies want to reduce odour leakage.