16 • URNER BARRY'S REPORTER / VOL. 18, NO. 4 / FALL 2023
In the intricate world of meat processing, attention to
detail and finesse are paramount. Historically, it has been
a job demanding heavy human intervention and skill.
But as recent events-particularly during the COVID-19
pandemic-showcased, the system upon which we rely so
heavily for our food production is incredibly delicate and
susceptible to disruptions in the labor force. Factors like
stringent social distancing rules, decreased chain speeds
due to safety precautions, high employee turnover rates,
and the persistent
challenge of
acquiring and
training skilled
employees
have put a
significant strain
on the industry.
This left many
contemplating
the future of food
production and the
role technology
might play in
safeguarding it.
Enter the USDA's
National Institute
of Food and
Agriculture. Recognizing the looming crisis, they took a
proactive step, envisioning a future where the union of
robotics and artificial intelligence could revolutionize meat
cutting. Their aim? To enhance efficiency, make the process
safer for workers, and maintain consistent production rates
regardless of external disruptions.
Esteemed institutions like the University of Arkansas and
Georgia Tech have joined this mission, researching ways to
harness the latest in technological advancements to change
how poultry is processed. At the heart of this project is
an attempt to integrate robotics for precise cutting and
processing, while relying on artificial intelligence to tackle
one of the most challenging aspects of automation-yield
loss. The traditional automated deboning processes have
often resulted in significant meat loss, something that
human butchers, with their honed skills and experience,
could minimize. However, with AI, there's hope to close this
gap, allowing machines to emulate, and potentially surpass,
the precision of human hands.
The world of meat processing isn't entirely unfamiliar with
robots. Companies have been dabbling in automation with
the goal to enhance certain elements of the butchering
procedure. Tasks
such as boning
beef aitchbones,
knuckles, loins,
and ribs have
seen a transition
from manual
to automated
processes. Yet,
the true potential
lies in integrating
the systematic
accuracy of
robotics with the
adaptive learning
capabilities of AI.
This collaboration
can allow machines
to evolve, constantly refining their techniques by observing
and learning from human meat cutters.
The initial stages of this transition could see a symbiotic
relationship between man and machine. Expert meat
cutters, perhaps stationed miles away, might remotely guide
and instruct these robots. As these machines mimic the
actions of their human counterparts, they not only replicate
their movements but also internalize and learn from them.
The promise of such a partnership is a future where our
food production chain becomes more resilient, efficient, and
forward-thinking.
Article contributed by Joe Muldowney | joemo@urnerbarry.com
From butchers to bots….
Leveraging AI and
robotics for more efficient
food production
©Blue Planet Studio / Shutterstock.com
"...the persistent challenge of acquiring and training skilled
employees have put a significant strain on the industry."