The University of Sheffield Advanced Manufacturing Research Centre (AMRC) Manufacturing Intelligence Team was challenged with investigating the effects of technology interventions at different critical control and inspection points within an abattoir to help develop a strategy for balancing technology and workforce deployment in a 21st Century abattoir environment.

It was undertaken as part of a Science and Technology Facilities Council (STFC) and Food Standards Agency (FSA) joint funded project with the University of Sheffield. The project explored improvements for bringing the industry from the 18th Century - a lack of advanced technology - into the 21st Century to enhance the delivery of the FSA’s official controls and improve meat safety, traceability and authenticity.