DOI: 10.11118/978-80-7509-996-9-0279

MOŽNOSTI ROBOTIZACE A AUTOMATIZACE PŘI VÝROBĚ A ZPRACOVÁNÍ MASA / POSSIBILITIES OF ROBOTIZATION AND AUTOMATION IN THE PRODUCTION AND PROCESSING OF MEAT

Václav Pohůnek^1,2, Filip Beňo¹, Filip Hruška¹, Rudolf Ševčík¹

¹ Ústav konzervace potravin, Fakulta potravinářské a biochemické technologie, VŠCHT Praha, Technická 5, 166 28 Praha 6 – Dejvice

² Department of Safety and Quality of Meat, MaxRubner-Institut, Federal Research Institute of Nutrition and Food, Kulmbach, Bavaria, Germany

Robotization and automation in the production and processing of meat are becoming a necessity, especially due to the shortage of human resources. Besides ensuring sufficient production, it can also bring additional benefits such as improved production efficiency, enhanced hygiene conditions, and standardization of the quality of the produced meat. Obstacles to robotization and automation include high costs and complexity associated with the development of slaughter and butchery automation technology, combined with the limited market size. This paper summarizes some examples of automation successfully applied by meat producers in recent years and evaluates the possibility of utilizing the Meat Factory Cell (MFC) production concept. An example of such a concept is of the EU Horizon 2020 Program - RoBUTCHER project, which combines processes slaughterhouse processing and the possible production of hot-boned meat for further processing.

Keywords: robotization; automation; meat; Meat Factory Cell (MFC)

pages: 279-285, online: 2024