Perhaps a robot really is best-suited to adapt the cutting and deboning process to poultry, rather than adapting the bird to the oftentimes imprecise process. That is the premise, at least, of the Georgia Tech Research Institute’s robotics project, which is currently underway.
“The goal is to get to a ‘lot size of one,’ where everything is uniquely handled, which is very hard,” says Gary McMurray, chief of the Food Processing Technology Division at the Atlanta-based Georgia Tech Research Institute (GTRI).