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Robotics in Meat, Fish and Poultry.

There has been a growing interest in the use of robotic technology in the food business. However, there are indications that even more use would be made of robotics if such technology were more suited to the needs of the food production environment. With this in mind, the book aims to set out the state of robotic technology currently under development.

Meat, fish and poultry processing present important challenges to be overcome. Automating the complete production cycle has already been achieved in some sectors of the food industry and the use of robotics provides the means for automatic inspection, handling, packaging, cutting and general processing. Automating the skills associated with some tasks will involve obtaining a much more detailed knowledge of the processes involved. However, such techniques could well overcome the problem of having to work in harsh or uncomfortable conditions. Achieving higher quality, better uses of resources and reducing costs are still major issues in the industry and robotics should be able to help.

The 15 contributors and the editor have written 9 chapters with titles: Capabilities and potential of robotics; Fish processing using computer vision and robots; Robotics and the poultry processing industry; Robotic packaging of poultry products; Robotic cutting of beef and deboning; Automation in the production of pork meat; The grading of meat carcasses; Automated analysis of meat quality; and Flexible assembly and packaging automation in food production - study tour report.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jun 1, 1993
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