Advancing poultry Processing with Robotics, AI, and Virtual Reality
Researchers are making strides in modernizing poultry processing thru the integration of robotics, artificial intelligence (AI), and virtual reality (VR) technologies. The work is a collaborative effort involving the University of Arkansas System Division of Agriculture’s experiment station, alongside researchers from Fort Valley State University in Georgia. The experiment station serves as the research arm of the University of Arkansas System Division of Agriculture.
A key focus of the research, led by Subbiah and his team, is remote operation of robotic systems within processing facilities. They’ve successfully trained volunteer employees to utilize VR headsets and controllers to guide robotic “hands” – known as end effectors – remotely via an internet connection. This allows operators to precisely place chicken carcasses onto cones for subsequent processing stages.
Beyond remote operation, the team has achieved advancements in other areas. AI has been used to enhance the accuracy of robotic deboning machines. An autonomous vehicle equipped with a robotic arm has been programmed to evaluate sanitation effectiveness within processing plants. Furthermore,researchers developed a cost-effective solution for detecting foreign materials,specifically small plastic fragments,within packaged meat. Utilizing an inexpensive thermal imaging camera, the system exploits the difference in heat conductivity between plastic and chicken – plastic doesn’t conduct heat well, while chicken, due to its water content, does – allowing for identification without requiring a complete production line shutdown.
Another challenge addressed by the research is “woody breast,” a condition causing meat to become hard and rubbery. Dongyi Wang, an assistant professor in the biological and agricultural engineering department, developed a noninvasive hyperspectral imaging method to detect woody breast with 98% accuracy. Wang also spearheaded the progress of the autonomous vehicle used for pathogen detection.
The potential applications of these technologies extend beyond chicken processing, with Subbiah noting the possibility of adapting them for other meat species like goats and sheep.
while robotic deboning lines are still under development, recent testing shows promising results. Currently, human laborers can debone approximately 35 chickens per minute, while robotic systems manage around half that number. However, recent trials of a robotic line demonstrated performance nearly equivalent to human workers, with further testing planned in Georgia.
These innovations – robotics, AI, and VR – hold the potential to revolutionize the poultry industry by enabling remote work, improving sanitation, increasing production efficiency, and mitigating labor shortages. Subbiah emphasizes that while these changes will take time to implement,the research team is focused on “thinking futuristically” and driving “meaningful changes” within the industry.
