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Initial development of a robotic meat cutting system based on force feedback control and continuous path planning is described. Forequarter beef cutting is attempted where each carcass processed will be compared to a database containing cut information for previously processed beef carcasses. Using the database information, cut start and end points can be defined along with initial path direction for each cut. A robot then drives a powered knife through the carcass utilising force feedback control to follow bone profiles, thus removing meat from the forequarter. An original cutting scheme suitable for robotic butchery of a beef forequarter is defined, along with a notation scheme for describing the cutting procedures.
This paper presents the findings of a research programme leading to the development of a robotic system for packaging poultry portions. The results show that an integrated system, incorporating machine vision and robots, can be made feasible for industrial use. The elements of this system, including the end-effector, the vision module, the robot hardware and the system software are presented. Models and algorithms for automatic recognition and handling of poultry portions are discussed.
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