Objective of this sub-project was the holistic optimization in the manufacturing of meat products with respect to saving of resources considering all relevant flows of raw materials, utilities, energy, and information. The project was embedded in an AiF/DFG-research cluster as a combination of basic and applied research in this area. The minimal processing approach was implemented for the automated deboning of pork ham as an example.
DIL task in this sub-project was the implementation of the robot-based park ham deboning based on the individual data about shape of the ham as well as location of bones and relevant meat pieces, e.g. topside.
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