13

Robotics and automation in meat processing

G. Purnell and Grimsby Institute of Further & Higher Education (Gifhe)

Abstract:

Tasks in the meat processing sector are physically challenging, repetitive and prone to worker scarcity. Despite the potential for automation, the inherent biological variation of meat and the commercial characteristics of the supply chain have limited the widespread implementation of automated systems. This chapter describes potential benefits and challenges, and gives an overview of some of the robotic and automation equipment available and in development for beef, pork and lamb processing.

Key words

meat processing automation

robotics

primal cutting

boning

trimming

13.1 Introduction

The benefits of automation ...

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