Robotic Beef Hock Cutting

Summary

Background

This project aimed to successfully automate the beef hock cutting process using suitable sensing technology, a robot and a cutting tool. The sensing aspect of the system was to build off previous work done by Food Science Australia using thermal imaging.

The current manual process requires the use of a heavy and powerful hydraulic tool which poses significant OH&S risks. The main motivation for the project thus lay in the potential to increase safety in the industry. There were also expected financial benefits with respect to labour and training.

Research & Facilitated Adoption

The system utilises an ABB robot system with integrated sensing to profile, detect and accurately cut dew claws providing yield gain through improved tendon recovery and better down-stream efficiencies.

It was installed and commissioned at Swift's Dinmore facility in 2009 and is operating in full production (240 caracasees per hour), completely autonomously, with a success cutting rate of over 97%.

Outcomes

Although significant challenges were faced, the project has thus proven that it is possible to successfully automate the task of beef hock cutting.

The system is commercially availble from MAR, and is best suited to large throughput two shift processors given that the main saving is labour and OH&S costs, rather than yield benefits (see the CBA in project P.PSH.0579).