| dc.contributor.author | Pincekova, Michaela | |
| dc.contributor.author | Cordova-Lopez, Luis Eduardo | |
| dc.contributor.author | Mason, Alex | |
| dc.contributor.author | Korostynska, Olga | |
| dc.date.accessioned | 2023-08-21T11:35:59Z | |
| dc.date.available | 2023-08-21T11:35:59Z | |
| dc.date.created | 2023-03-17T14:03:07Z | |
| dc.date.issued | 2022 | |
| dc.identifier.isbn | 978-1-6654-8177-9 | |
| dc.identifier.isbn | 978-1-6654-8178-6 | |
| dc.identifier.uri | https://hdl.handle.net/11250/3085053 | |
| dc.description.abstract | Improving 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.iso | eng | en_US |
| dc.publisher | Institute of Electrical and Electronics Engineers (IEEE) | en_US |
| dc.relation.ispartof | 2022 IEEE 10th Jubilee International Conference on Computational Cybernetics and Cyber-Medical Systems (ICCC) | |
| dc.title | Innovation in Holding Pluck of Pig Carcasses | en_US |
| dc.type | Chapter | en_US |
| dc.type | Peer reviewed | en_US |
| dc.type | Conference object | en_US |
| dc.description.version | publishedVersion | en_US |
| cristin.ispublished | true | |
| cristin.fulltext | original | |
| cristin.qualitycode | 1 | |
| dc.identifier.cristin | 2134841 | |
| dc.source.pagenumber | 221-224 | en_US |
