Robotics and sensing technologies in red meat processing: A review

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 tech-nologies 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 tech-nologies such as cobots, exoskeletons augmented reality, and virtual reality.