Environmental safety of primary livestock processing when using robotics

Abstract

The article deals with issues related to environmental safety, resource conservation, reduction of product losses during slaughter and primary processing of livestock using robotics. The latest developments in this field dedicated to the primary processing of pigs are shown, the experience of robots in enterprises is described. The method of anesthesia of pigs in an installation with a gas-air mixture containing 60-80% carbon dioxide is described, it is carried out within 10-40 seconds and ensures the transition of the animal into unconsciousness, lasting up to 2 minutes. Next, the pork carcass gets into a special tunnel, where it is scalded for 7 minutes at a temperature of +61-63 ° C. Carcasses are singed for 3 seconds at a temperature of 900-1100 ° C, to burn the remnants of bristles and epidermis. After that, the carcass passes through a scourge washing and polishing machine, where its surface is cleaned of the remnants of burnt bristles and epidermis, and then through a second opalescent furnace to reduce the number of microorganisms. Before entering the robotic positions, carcasses pass through a three-dimensional laser scanner that directs a three-dimensional model of their surface to the robot controller. Special software of the software logic controller calculates optimal trajectories of cutting based on the obtained model. The robot's optical system compares the carcass with the resulting threedimensional model and performs proper cutting operations. In addition to high productivity, robots ensure high environmental friendliness of production.