REVIEW article
Front. Robot. AI
Sec. Industrial Robotics and Automation
Volume 12 - 2025 | doi: 10.3389/frobt.2025.1578318
A Review of Robotic and Automated Systems in Meat Processing
Provisionally accepted
- 1Zhejiang University, Hangzhou, Zhejiang Province, China
- 2Technical University of Munich, Munich, Bavaria, Germany
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Tasks in the meat processing sector are physically challenging, repetitive, and prone to worker scarcity. Therefore, the imperative adoption of mechanization and automation within the domain of meat processing is underscored by its key role in mitigating labor-intensive processes while concurrently enhancing productivity, safety, and operator well-being. This review paper gives an overview of the current research for robotic and automated systems in meat processing. The modules of a robotic system are introduced and afterward, the robotic tasks are divided into three sections with the features of processing targets including livestock, poultry, and seafood. Furthermore, we analyze the technical details of whole meat processing, including skinning, gutting, abdomen cutting, and half-carcass cutting, and discuss these systems in performance and industrial feasibility.The review also refers to some commercialized products for automation in the meat processing industry. Finally, we conclude the review and discuss potential challenges for further robotization and automation in meat processing.
Keywords: Meat processing system, Automated Equipment, Meat production automation, Meat processing robot, Robot processing system 4
Received: 17 Feb 2025; Accepted: 28 Apr 2025.
Copyright: © 2025 Lyu, Wu, Wang, Liu, Zhang, Jiang and Zhou. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Mingchuan Zhou, Zhejiang University, Hangzhou, 310058, Zhejiang Province, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.