Researchers at the Georgia Tech Research Institute (GTRI) recently completed the second year of a three-year project to rebuild their Intelligent Cutting and Deboning System, with the goal of making it into a bionic poultry deboner that can rival the cutting skills of the most experienced human.
The system uses machine vision and robotics to sever the tendons and joints on bird front-halves in preparation for the removal of the wings and breast meat, known as a butterfly cut. So far, the bird front-halves have been placed on stationary cones. The objective is to make cuts that maximize yield while eliminating bone chips in the cut meat.