Meat processor puts hi-tech robot to the test

THE first robot designed to determine the eating quality of meat has been installed in one of Scotland's meat processing premises, with the potential to massively increase the red meat industry's profitability.

This innovative project uses automated cutting-edge technology to determine pH, temperature and surface-based ultrasound probes at certain positions on the carcase. This information is used to determine the eating quality of the meat

The Integrated Measurement of Eating Quality project is co-funded by Quality Meat Scotland and the Scottish Government and is being delivered by a consortium of partners, led by the Scottish Agricultural College.

The robot has just completed several months of extensive testing by SAC. Having successfully completed this rigorous process - a scientific version of a "boot camp" - the equipment is now installed at Scotbeef in Bridge of Allan, where it will undergo further testing and development work.

QMS science and innovation manager Charlotte Maltin said: "This is an exciting milestone in a ground-breaking project, which could have benefits through the whole red meat chain.

The red meat industry could benefit by up to 5 million a year - based on current prices and throughput levels - as a result of added revenue and efficiency gains generated by the future commercialisation of this type of automated approach."

Professor Maltin added: "As well as improving efficiency in the processing sector, the research could provide a wealth of important information to producers.

"Farmers should be able to harness this information to improve their business efficiency and adopt the best management systems to produce beef of a consistently high eating quality."

The initial focus of the project will be on beef, with the aim to extend the technology to lamb and pork at a later date.

Dave Ross, research engineer, sustainable livestock systems group, SAC said: "Following off-line trials, the robot is now being transferred to a meat processing plant where we will test how it can be developed for integration in the processing line environment. The next step forward is to look at the technical robustness of the system."

In the current abattoir studies, the automation is focusing on pH and temperature measurements and the development of the ultrasound probe, but work on semi-automatic and automatic means of measuring pH, temperature, meat colour, carcase fat, eating and nutritional qualities are also under way.