This research sets out to utilize new real-time tactile sensing approaches that will enable cutting relative to tissue interfaces. By following with prescribed proximity to tissue interfaces, the technique will be following cutting paths within the meat that correspond with qualities of primal cuts and high yield. An important aspect is to achieve efficient cutting locally by adjusting knife trajectory and approach. The aim is to achieve generic techniques such that the new techniques can be applied to a range of process operations. The fundamental approach will offer a new dimension for automation technology in cutting processes.
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