Page 35 - FoodFocusThailand No.242 June 2026

SPECIAL FOCUS

For more than 30 years, the company improvements can generate significant returns. In addition, reducing waste and
has collected data on carcass structure, maintaining quality further strengthens competitive advantage. Technological
meat quality, and customer consumption innovations, such as IoT, sensors, and dashboards, are increasingly enabling
patterns, analyzing it with machine real-time traceability of manufacturing performance, supporting more effective
learning and AI to identify links between decision-making.
swine characteristics and market In summary, the meat industry is entering an era in which cutting is no longer
demand. Notably, this data extends merely a manufacturing step but an integral component of interconnected, data-
beyond manufacturing processes to driven supply chains. Accordingly, precision lies not only in cutting or trimming
optimize breed development, resulting but also in the design of the entire manufacturing system, enabling sustained
in more consistent and proportionate long-term competitiveness.
animal sizes.
With more consistent raw materials,
automated systems can operate more More Information Service Info C003
reliably, resulting in higher yields and
reduced downstream manufacturing
variability. Consistency also enhances
processing precision in terms of cut size,
cooking performance, and final product
quality control.

Optimizing Meat Production
through Integrated Management
This overview shows that improvements
in cutting technologies depend not only
on machinery but also on integrated
data networks and effective end-to-end
management. In contrast, if each
segment of the supply chain operates in
isolation, gains are likely to be short-lived,
regardless of investment in automation.
Ultimately, machine efficiency depends
heavily on raw materials that are properly
designed or selected to align with system
specifications from upstream stages.
For factories, precision meat
fabrication remains central to
value creation, as even slight yield

เอกสารอ้างอิง / References
1. Khodabandehloo, K. (2022). Achieving
robotic meat cutting. Animal
Frontiers, 12(2), 7–17.
2. Lyu, X., et al. (2025). Robotic and
automated systems in meat processing.
Frontiers in Robotics and AI.
3. Shweta, S., et al. (2025). Advancements
in AI and robotics in food processing.
Journal of Applied Food Research.
4. Codex Alimentarius Commission. (2020).
Code of Hygienic Practice for Meat
(CXC 58-2005). FAO/WHO.
5. United States Department of Agriculture,
Food Safety and Inspection Service
(USDA FSIS). (2019). Meat processing
temperature guidelines.
6. Akhtar, M., et al. (2022). Cold plasma
technology and its effects on meat
quality: A review. Food Research
International.
7 Marel. (n.d.). Automation in meat
processing systems. Industry report.
8. Smithfield Foods. (n.d.). Data-driven meat
processing and automation.
Industry report.

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