An expert process planning system for meat cutting by high pressure water-jet

Abstract The use of high-pressure water-jets as a cutting tool has recently been increasing. Most applications have been directed at harder materials, and at those that are more difficult to cut by established methods. For the former, abrasive is used; for relatively soft materials, such as food, paper, foam, and linoleum, solely water is used, these materials usually being shaped to a specified profile. An expert process planning system for water-jet cutting (WJC) of soft materials, particularly animal carcasses, is described. A procedure for material selection of the end-product, that is meat, such as pork, beef, lamb and chicken, is explained. Various operations within the water-jet cutting process in relation to these specified meat end-products are investigated. Finally, the cutting process variables, such as water-jet pressure, traverse speed, the diameter of the nozzle and its stand-off distance from the animal carcass, are identified. These findings are then related to experiments on WJC of beef, chicken, lamb and pork. These tests revealed that WJC may be successfully applied to beef and pig meat, although further trials are necessary to explore the potential advantages of this technique to industry, especially for cutting through bone. (It might be noted that these meats are harder than chicken. When the latter underwent WJC, both the meat and its bone were readily cut). The process planning system so developed has considerable relevance to automation in meat cutting industry, especially in relation to productivity, total cost through elimination of labour-related costs, and the attractions of WJC as a hygienic method of processing of food products.