The Intelligent Cutting and Deboning System uses 3D imaging and a robotic cutting arm to sever the tendons and joints on bird front-halves in preparation for the removal of the wings and breast meat, also known as a butterfly cut. The objective is to make cuts that maximize yield while eliminating bone chips in the cut meat. Because it combines advanced robotics, image processing, and statistical modeling in one device, the system can think and react to its environment just like a human — only it can do it better and faster. This makes it particularly unique compared to other fixed automation systems.
“Rise of the Robots” — a Tech Connection article in the August 2013 issue of Meatingplace magazine (www.meatingplace.com). Opens in PDF format.
Project Contact: Ai-Ping Hu