In December 2016 at KMPZ, OOO (included into group of companies "Agropromkomplektatsiya") in s. Linets Kursk region tested and commissioned the unit FUM, performing automatic marking of carcasses. Integration with the AutoFom equipment is capable of applying to the carcass merchandising the brand based on the measured parameters and rated category without operator intervention.

"The sequential movement of carcasses to chibiromano raznoe using the AutoFom device, previously installed on the line of slaughter, a special scanner automatically determines the parameters of the carcass. On the basis of the measured data (backfat thickness, ratio of muscle to fat of the carcass, etc.) according to GOST R 31476-2012 "Pigs for slaughter. Pork in carcasses and half carcasses. Technical conditions" each carcass is assigned a certain category. The information obtained is saved in the system accounting CSB that is used at our meat processing enterprise, — says a leading engineer Vitaly ERP Kislyak. — After passing further processing on the line (otroki and cutting the carcass), veterinary inspection, carcass weighing machine is marked with FUM - applied rated AutoFom category and commodity brand".

This method of assignment to categories is a distinctive feature of the Kursk meat processing plant and has not previously been used in other enterprises GK "Agropromkomplektatsiya". In this case, the production line operator retained the ability to change or correct rated categories based on a visual inspection of each carcass before it is marked FUM.

In addition to the category and merchandising of the stigma apparatus FUM is applied on the carcass of the animal identification number that is unique. It contains the ordinal number of the party according to the registration system CSB, on the basis of which to determine the duration of the charge stun the animal, date of slaughter, weight of carcass and average weight of the animal from the farm and other features. It completely eliminates operator error, and ensures the objectivity of the data and identification of the carcass at any stage of production.