Why automating meat and fish slicing is important for the food industry?
Until now, most of this job is made by butchers working on difficult environments for long periods: the temperature on the slicing factories is between 4 to 6 °C with 85% of humidity. As time goes by, butchers articulations, mostly those of the arm and the hand that slices meat, present problems issued from the hard working conditions.
On a large scale, this situation produces human ressources problems because it is very difficult to complete all butchers teams (less people wants to work on this) and because there is a big turnover of butchers working for meat factories (people cannot do this job for long periods). As a consequence, quality and productivity on the production of the meat proposed to consumers is currently being challenged: sometimes, we can perceive it when choosing a package of steaks on the super market.
However, robotization is now proposing an excellent solution to evolve butchers role on the meat industry and deliver high quality steaks to final consumers.