Robotics and sensing technologies in red meat processing: A review

Article

Aly, Basem Adel, Low, Tobias, Long, Derek, Baillie, Craig and Brett, Peter. 2023. "Robotics and sensing technologies in red meat processing: A review." Trends in Food Science and Technology. 137, pp. 142-155. https://doi.org/10.1016/j.tifs.2023.05.015
Article Title

Robotics and sensing technologies in red meat processing: A review

ERA Journal ID9678
Article CategoryArticle
AuthorsAly, Basem Adel, Low, Tobias, Long, Derek, Baillie, Craig and Brett, Peter
Journal TitleTrends in Food Science and Technology
Journal Citation137, pp. 142-155
Number of Pages14
Year2023
PublisherElsevier
Place of PublicationUnited Kingdom
ISSN0924-2244
Digital Object Identifier (DOI)https://doi.org/10.1016/j.tifs.2023.05.015
Web Address (URL)https://www.sciencedirect.com/science/article/pii/S0924224423001590
Abstract

Background
The red meat processing industry has a harsh work environment where tasks performed in abattoirs are physically and mentally demanding. In addition, the high financial costs associated with employing skilled labour, the shortage of such workers, and the rise in worldwide meat consumption, there has been a growing push towards integrating automation as a potential solution for the industry.

Scope and approach
This paper describes the complexities of implementing robotics technology in red meat processing. The complexity when processing deformable natural meat mediums is significantly sensitive to the variations of workpieces caused by mechanical properties, physical shape and the position of tissues. These differences hinder conventional robotic systems from succeeding.

Experimental and commercial robotic systems in red meat processing are shown to perform cutting tasks in the deboning room, whose systems capabilities are limited by executing cuts requiring little to no adaptability during the process. The review shows that X-ray, optical probes, and ultrasonic are the most effective sensing technologies in determining the cutting trajectories prior to the task. Some experimental systems utilised tactile sensing to follow more complex cutting paths but have not yet produced a commercially viable product. The evaluation of these sensing technologies' applicability to guide a robotic system in real-time is critical to tackling more complex cuts.

Key findings and conclusions
A combination of preoperative scanning and real-time perception for adaptive control is recommended to automate tasks in red meat cutting. Also, it is recommended that to fully automate the meat cutting process, a gradual approach should be taken by shifting abattoirs by first utilising assistive technologies such as cobots, exoskeletons augmented reality, and virtual reality.

KeywordsAdaptive control; Robotics; Sensing technologies ; Red meat processing ; Automation; Cutting tasks
Related Output
Is part ofTactile perception by tissue force characteristics for robotic red eat cutting
Is part ofTactile perception by tissue force characteristics for robotic red eat cutting
Article Publishing Charge (APC) FundingResearcher
Contains Sensitive ContentDoes not contain sensitive content
ANZSRC Field of Research 2020300299. Agriculture, land and farm management not elsewhere classified
400702. Automation engineering
400999. Electronics, sensors and digital hardware not elsewhere classified
Public Notes

This article is part of a UniSQ Thesis by publication. See Related Output.

Byline AffiliationsCentre for Agricultural Engineering
School of Engineering
School of Agriculture and Environmental Science
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