Documentation of Alternative Cutting Techniques for the Meat Industry

Summary

​Background
Conventional cutting technology in the red meat industry consists of tool (either knife or saw) which physically comes into contact with the product. 
For slaughter applications, the tool is then required to be sterilised before it comes into contact with another product to stop contamination spread and increase shelf life and product integrity. 
For boning room applications, problems that metal cutting tools incurs in portioning meat products are yield loss and bone chips if a saw is used and bone shattering on round bones if a knife is used. 
Blade wear is common to most tools and causes deterioration in the quality of the cut, as well as slowing the cutting cycle time. Constant blade sharpening, product burn or replacement causes down time.  
Long term, the use and application of steel on automated systems will be a limiting factor due to sharpening requirements and the use of contact cutting processes on the slaughter floor will also inhibit automation due to the AQIS requirements of contact surface sterilisation. 
Research 
Several research projects have investigated and identified cutting alternatives that are used in industries around the world (not just food related).  Results of these projects are shown below.