JARVIS® is the only distributor of Hennessy Grading System in Central Asia.

HENNESSY HISTORY

Hennessy Grading Systems has been developing optical meat grading systems for more than 35 years. It was first established by Mr. Brian Hennessy in 1974 and the first meat grading probe (HGP2) was developed and patented by 1980. HGS probes are in operation in over 50 countries worldwide, including 21 EU states. HGS is a very reputable company with a long history in the meat grading business, with proven design and reliability of its technology.

BEEF GRADING SYSTEM
SHEEP GRADING SYSTEM

WHY USE HGS TECHNOLOGY?

  • Proven reliable technology, 99.999% uptime.
  • HGS probes are easily integrated into existing subsystems.
  • Easy to implement and operated, plug and probe.
  • Provides information on meat quality which can be used for competitive advantage.

 

EXAMPLE REFERENCE

Hennessy Grading Systems has probes used in:

  • Sweden since early 1980’s
  • Ireland since late 1980’s
  • Netherlands since late 1980’s
  • Germany and Brazil since early 1990’s
  • Norway since 1986
  • New Zealand, Auckland (AMP) / Canterbury Meats
  • South Africa since 1989
  • Australia since late 1990’s
  • Russia, Italy, Croatia 2007

Three Site Beef Grading

C=BF (65 mm) from last vertebrae laterally.

A = 70 mm from spine (between 12th and 13th Rib)

B = 105 mm from spine (between 12th and 13th Rib)

HGS have two generations of Beef probes the BP4 and BP7 used for carcass grading.

BP4

The BP4 is mostly used in Australia and Argentina for Beef classification. Use of the BP4 model, is prescribed by Aus-Meat for Beef classification in Australia. The BP47 measures Fat depth at a single point (P8 site also known as the BF site) on a carcass.

BP7

Today HGS have produced the next generation probe called the BP7. The main difference between the BP4 and BP7 is that the BP7 uses three points instead of one to grade a carcass. Where the BP4 only provided a fat depth value, the BP7 will provide information on fat, meat and lean meat percentage information. In addition the BP7 provides more information on meat quality in terms of colour, tenderness and marbling.

Colour

BP7 colour analysis software has the ability to distinguish between muscle, intra muscular fat and marbling and uses this ability to cancel or remove the additional signals from biasing the results giving a colour value more directly related to the actual muscle colour. The BP7 colour number can be used directly in the data collection system and then later cross referenced to any National colour standard.

Marbling

The BP7 has a very sensitive optical system which has the ability to easily detect very small marbling flecks embedded in the muscle.

PSE

PSE is characterized by pale soft exudative meat. The pale appearance of the meat is easy to see. This is particularly so when not all the muscle is affected and there are contrasting patches of pale and normal flesh. It is the relative paleness of the meat that the Hennessy Grading Probe is able to measure.

Tenderness

The HGS BP7 probe is able to measure the tenderness of the carcass using the principle of shear force.

Hennessy Grading Systems Sheep Grading Probe SP7

Hennessy Grading Systems Sheep probe has been developed to accurately predict Lean Meat% of sheep carcasses. Our top of the line sheep probe SP7 is also able to measure PSE, Colour, Marbling and Tenderness

Colour

SP7 colour analysis software has the ability to distinguish between muscle, intra muscular fat and marbling and use this ability to cancel or remove the additional signals from biasing the results giving a colour value more directly related to the actual muscle colour. The SP7 number can be used directly in the data collection system and then later cross-referenced to any National colour standard

Marbling

The SP7 has a very sensitive optical system which has the ability to easily detect very small marbling flecks embedded in the muscle.

PSE

PSE is characterized by pale soft exudative meat. The pale appearance of the meat is easy to see. This is particularly so when not all the muscle is affected and there are contrasting patches of pale and normal flesh. It is the relative paleness of the meat that the Hennessy Grading Probe is able to measure.

Tenderness

The HGS SP7 probe is able to measure the tenderness of the carcass using the principle of shear force

 

SHEEP GRADING OVERVIEW

Measurement Time

  • 30-55 minutes post mortem

Set specification

  • On the Left Hand Side viewing the back bone from the outside Le NOT the cavity side
  • Between the 11/12th Ribs
  • Enter 30-35 mm laterally from the backbone centre reference line
  • Take measurement using mouth steady insertion and withdrawal.
  • Keep probe in single coordinate plane as best as possible.

 

Hennessy Grading Systems Research Tool Software can be used for data collection and analysis during research in developing the optimal LM% equation.