Artificial Intelligence for quality control and process optimization in the meat industry

This project focuses on the development of various Artificial Intelligence applications aimed at optimizing critical processes in the meat industry. Using artificial vision systems with AI, the curing of sausages is controlled, measuring the evolution of size and weight to predict the optimal time of exit from the dryer, reducing time and energy consumption. Solutions have also been developed for the automatic detection of contamination in pork carcasses and slicing lines. The project also includes the detection of bones in trays of Serrano ham, improving food safety and operational efficiency.