Towards human-robot collaboration in meat processing: Challenges and possibilities

Meat is one of the main sources protein in human nutrition. During recent years meat production volume has been showing significant growth worldwide. The total red expected to show an 80% increase by 2029, according Organisation for Economic Co-operation Development (OECD). Such indicates necessity existing line modernisation satisfy future increased demand products. This article critically reviews automation challenges robotic applications industry, among those are heterogeneity pieces and inconsistency cutting trajectories that must be overcome achieve final quality product. It specifically focuses on human-robot collaboration (HRC) could applied industry address these challenges. paper elaborates possible adaptation HRC based its achievements other industries. With customisation both hardware software robots can offer a flexible, scalable, compact cost-effective alternative older machinery require large floor space, difficult adapt include higher maintenance costs. However, case there no off-the-shelf solutions cover all steps secondary processing. Introducing collaborative into processing help promote standards food safety human-working conditions make more affordable smaller plants.