Smart knife: technological advances towards smart cutting tools in meat industry automation

Abstract

Purpose Modern meat processing requires automation and robotisation to remain sustainable and adapt to future challenges, including those brought by global infection events. Automation of all or many processes is seen as the way forward, with robots performing various tasks instead of people. Meat cutting is one of these tasks. Smart novel solutions, including smart knives, are required, with the smart knife being able to analyse and predict the meat it cuts. This paper aims to review technologies with the potential to be used as a so-called “smart knife” The criteria for a smart knife are also defined. Design/methodology/approach This paper reviews various technologies that can be used, either alone or in combination, for developing a future smart knife for robotic meat cutting, with possibilities for their integration into automatic meat processing. Optical methods, Near Infra-Red spectroscopy, electrical impedance spectroscopy, force sensing and electromagnetic wave-based sensing approaches are assessed against the defined criteria for a smart knife. Findings Optical methods are well established for meat quality and composition characterisation but lack speed and robustness for real-time use as part of a cutting tool. Combining these methods with artificial intelligence (AI) could improve the performance. Methods, such as electrical impedance measurements and rapid evaporative ionisation mass spectrometry, are invasive and not suitable in meat processing since they damage the meat. One attractive option is using athermal electromagnetic waves, although no commercially developed solutions exist that are readily adaptable to produce a smart knife with proven functionality, robustness or reliability. Originality/value This paper critically reviews and assesses a range of sensing technologies with very specific requirements: to be compatible with robotic assisted cutting in the meat industry. The concept of a smart knife that can benefit from these technologies to provide a real-time “feeling feedback” to the robot is at the centre of the discussion.

Application of artificial intelligence techniques in meat processing: A review

“…Meat processing automation and intelligence have been extensively utilized in primary processing. According to Mason et al (2022), technological advancements such as optical technology and AI (AI) can enhance the speed and durability of cutting tools, providing decision-making and data analysis assistance, which is intriguing for smart knives. Various technologies for developing future robotic meat-cutting smart knives were examined by the authors.…”

Composite Metal Alloy-Based Cutting Tool for Hörller Industrial Paper Cutting

“…This involves selecting the matrix (polymeric, metallic, or ceramic) and the reinforcement (carbon fibers, glass fibers, particles, etc.) (Ko; Kwon; Kim, 2004).…”

“…Through these partnerships, a variant of the material already in use was identified, considered more suitable for this specific application. Furthermore, the in-depth analysis of damaged knives available in the market allowed for a detailed study of the material and a comparison with the steel recommended by the supplier (Chang et al, 2009;Mason et al, 2022).…”

Smart Knife: Integrated Intelligence for Robotic Meat Cutting

“…Methods, such as electrical impedance measurements and rapid evaporative ionization mass spectrometry, are invasive and not suitable in meat processing, as they damage the meat. Based on a comprehensive review of methods for development of a smart knife [10], the use of a radio-and microwavebased smart knife is a novel approach. Nevertheless, the use of this technology has been slowly growing in the food sector, for example, in areas related to drip loss [16], freeze-thawing performance [17], and water activity [18], [19] measurement.…”

“…Smart cutting tools required, with the smart knife being able to analyze and predict the meat it cuts. Technologies with a potential of being used in a smart knife with possibilities of their integration into automatic meat processing were comprehensively reviewed in [10]. Optical methods, near infrared spectroscopy, electrical impedance spectroscopy, force sensing, and electromagnetic (EM) wave-based sensing approached were assessed against the set criteria.…”