We are very interested in leveraging this tool and capability to support many of the manual tasks in a poultry processing environment,” said Dr Doug Britton, ATRP programme manager However, while deboning birds on a moving cone offers good yields and effective production, the lines rely heavily on the skill of the butcher carrying out the operation and to achieve efficient production they are highly labour-intensive.
Highly skilled butchers can fully debone about 150 chickens an hour but to have efficient production at the end of high speed slaughter lines, the speeds need to be 10 times as fast.
Yield has a significant and direct impact on the bottom line, making it one of the most important KPIs in fresh meat processing.
The cost structure of the industry means that 60-65% of final products costs stem from raw materials.
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Smoked Whitefish is one of our most poplular items that is available in bulk or retail.
Research at Georgia Tech is now investigating using robots to put the birds onto the cones automatically.
The Agricultural Technology Research Program (ATRP) has acquired a manufacturing robot for use as a research test bed.
Trimming and slicing smoked salmon, lox, or gravlax by hand is truly a skill that only a few can master, but we will help you get there.“The acquisition of the Baxter robot is very exciting for ATRP as it provides us with a tool that is designed specifically to operate in close proximity to people in a manufacturing or other labour-intensive setting.This is an extremely important technological development as it will enable the use of robotics in places that previously would not have been possible.More and more poultry processors are installing high-speed lines that tackle the evisceration process and debone the carcass.Traditionally, birds have been cut up and deboned on cones and semi-automated cone lines increased the speed of the operation.