Apart from collecting metric data, 3D scanning made the chicken meat classification much more efficient. That classification is based on what percentage of the chicken carcass is the breast. Currently, systematization depends on the weight, which is related to the size of different muscles, not only the breast itself. Those sizes vary significantly, which makes classification related to the weight not efficient – it can create a lot of waste if the breasts are not assigned to groups correctly. The wastage can generate high production costs. By using 3D scanners, a hygienic, touchless measurement of the chicken breast can be performed, without cutting the meat. The results of the 3D scan can determine the classification of the chicken meat.
The Food Technology Department at the University of Life Science recognized the research results as a success. It is planned to introduce 3D scanners to the other food quality control processes, in order to build a base for modern, efficient quality control procedures.