With X-ray technology it is possible to objectively grade whole cuts like pork bellies, pork hams etc. into uniform categories, which is not achievable via traditional visual inspection. The grading is based on fat measurement and can be combined with image recognition.
The benefits of this technology apply to producers of bacon, dry ham products and other finished meat products based on whole meat cuts.
Suppliers of raw meat cuts can also ensure that deliveries are to specification (fat content, size, length, width, thickness) and without foreign objects.