Arkansas researchers have developed new tech helps poultry plants work smarter, safer, and cleaner
Researchers in Arkansas are demonstrating how robotics, virtual reality, and artificial intelligence can change poultry processing. Led by Professor Jeyam Subbiah of the Arkansas Agricultural Experiment Station, the project tackles the persistent labor shortages that became critical during the COVID-19 pandemic. Poultry plant jobs are physically demanding, cold, and repetitive, leading to high turnover.
The team is integrating robotic arms with virtual reality headsets, allowing human operators to guide robots remotely while creating a database to train AI systems. This approach supports remote work and improved efficiency.
Food safety is a key focus. Scientists are programming autonomous vehicles with robotic arms to test sanitation and detect pathogens. AI and hyperspectral imaging are used to identify defects such as “woody breast,” achieving a 98 percent accuracy rate. Thermal imaging helps find plastics or bone chips in packaged meat, further enhancing product safety.
Subbiah directs the Center for Scalable and Intelligent Automation in Poultry Processing, supported by a four-year, $5 million USDA National Institute of Food and Agriculture grant. The center works with partners at Georgia Tech, the University of Nebraska-Lincoln, and Fort Valley State University to scale these innovations.
These developments show strong potential for use beyond poultry, including goat and sheep processing. By combining robotics, AI, and human expertise, the research points to a future where poultry plants are safer, more efficient, and capable of delivering consistently high-quality food products.
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