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dc.contributor.authorPincekova, Michaela
dc.contributor.authorCordova-Lopez, Luis Eduardo
dc.contributor.authorMason, Alex
dc.contributor.authorKorostynska, Olga
dc.date.accessioned2023-08-21T11:35:59Z
dc.date.available2023-08-21T11:35:59Z
dc.date.created2023-03-17T14:03:07Z
dc.date.issued2022
dc.identifier.isbn978-1-6654-8177-9
dc.identifier.isbn978-1-6654-8178-6
dc.identifier.urihttps://hdl.handle.net/11250/3085053
dc.description.abstractImproving sustainability in the meat industry is an increasingly discussed topic. The RoBUTCHER project, which seeks to automate the processing of pig carcasses, also addresses this issue. This paper presents new types of designed holders of pluck and guts pan for the automated process developed as part of the project. The tools used for the new way of holding pig parts of carcasses in an automated process are structurally simple in shape to maintain hygienic standards and ease of handling by the robotic arms.This paper describes in more details the issue of holding the pluck and digestive tract in a RoBUTCHER rack.en_US
dc.language.isoengen_US
dc.publisherInstitute of Electrical and Electronics Engineers (IEEE)en_US
dc.relation.ispartof2022 IEEE 10th Jubilee International Conference on Computational Cybernetics and Cyber-Medical Systems (ICCC)
dc.titleInnovation in Holding Pluck of Pig Carcassesen_US
dc.typeChapteren_US
dc.typePeer revieweden_US
dc.typeConference objecten_US
dc.description.versionpublishedVersionen_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.cristin2134841
dc.source.pagenumber221-224en_US


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