Meat+Poultry - February 2021 - 46

COVER STORY

to us, being able to separate perceived defects
and identify other anomalies based on color, "
Linn said. " That's one of the technologies we're
spending a lot of time looking at, machine
vision and using that with robotics to help us
do process quality control. "
Both Linn and Foreman call the second
innovation lab " the cherry on top " of the

46

MEAT+ POULTRY | 02.21 | www.meatpoultry.com

building. The second innovation lab provides
Tyson with the ability to manipulate the
environment to match conditions found in
any of the company's processing facilities
throughout the country. Like the other rooms
where engineers and production experts vet
large equipment any power, air or water lines
and systems necessary live in the ductwork of
the ceiling ready to quickly and
easily be dropped into place at
any time.
" This particular room is
an environmental wash down
room, " Linn said. " You can take
the temp down to about 40°F
and set up equipment that we're
planning to take to our production
environment and put it in the same
conditions environmentally that it
will see in production. We're trying
to really reduce the risk to our
production plants by making sure
the robustness of the equipment is
really there. "
Most suppliers do not have
rooms with the different power
amperages, air lines, water lines,
etc., that various pieces and
assemblies of heavy processing
equipment need to run and be
tested as if it were in the field.
In addition, manipulation of the
environment stacks another layer
to TMAC's capabilities. Tyson
designs and builds operational
facilities to utilize their entire
footprint. This rules out the
company's ability to test and vet
equipment in-house at a plant.
The final layer to TMAC's value
comes in the form of proprietary
development. Without a facility
like TMAC, it would be virtually
impossible to develop proprietary
solutions away from public
view, making it a true gem in
the industry.
" It's really one of the critical
rooms that we have in terms
of developing proprietary
equipment, " Foreman said. " It's a
great space for that and is really
helpful to us. "


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Meat+Poultry - February 2021

Table of Contents for the Digital Edition of Meat+Poultry - February 2021

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