Review: Automation and meat quality-global challenges

Area of Science:

• Food Science
• Agricultural Engineering
• Automation Technology

Background:

• The meat industry has undergone significant technological advancements over the last century.
• Increased automation has dramatically accelerated processing line speeds across beef, pork, sheep, poultry, and fish sectors.
• High-speed operations necessitate a deep understanding of pre- and post-rigor meat processes to mitigate defects.

Purpose of the Study:

• To highlight the impact of automation on meat harvesting and processing.
• To discuss the challenges and requirements for integrating advanced automation in the meat industry.
• To explore the role of genetic improvements in facilitating automated meat processing.

Main Methods:

• Review of current automation trends in global meat processing.
• Analysis of pre- and post-rigor techniques like maturation chilling and electrical stimulation.
• Examination of robotic applications and the development of necessary sensor and control systems.

Main Results:

• Processing line speeds have significantly increased, with broiler lines reaching 13,500 units per hour.
• Maturation chilling and electrical stimulation are now standard for red meat and poultry, enabling faster deboning and high-quality yields.
• Robotic cutting systems are emerging, replacing manual labor but requiring sophisticated sensors to handle variations in meat size and quality.

Conclusions:

• Automation presents both opportunities for efficiency and challenges in maintaining meat quality.
• Continued innovation in sensors, control systems, and genetics is crucial for successful high-speed, automated meat processing.
• The integration of automation and genetic advancements is key to the future of the meat industry.