References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2026-11-1-4-34

meat-550

Research Article

Статьи

The potential of artificial intelligence in the meat industry

https://orcid.org/0000-0003-4249-9316

Gorbunova

N. A.

Gorbunova

N. A.

Nataliya A. Gorbunova, Candidate of Technical Sciences, Scientific Secretary

26, Talalikhina str., 109316, Moscow

Nataliya A. Gorbunova, Candidate of Technical Sciences, Scientific Secretary

. 26, Talalikhin str., 109316, Moscow

n.gorbunova@fncps.ru

https://orcid.org/0000-0002-8313-4105

Nikitina

M. A.

Nikitina

M. A.

Marina A. Nikitina, Doctor of Technical Sciences, Docent, Leading Scientific Worker, Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies26, Talalikhina str., 109316, Moscow

26, Talalikhina str., 109316, Moscow

m.nikitina@fncps.ru

V. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation

2026

04042026

111434

2026

Gorbunova N.A., Nikitina M.A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/550

This review considers the potential of artificial intelligence (AI) technologies in meat science and the meat processing industry, including its application in livestock and poultry farming, meat production, sensory evaluation, and personalized nutrition. The review presents approaches to classification of AI technologies used in the food industry and provides their characteristics, description of their constituent components, technical concepts and practical applications. AI is an important tool of support in the food industry and animal husbandry. The review thoroughly examines the application of AI in processing plants: 1) for quality control and sorting (computer vision); 2) for food safety improving (machine learning); 3) for optimizing the production lines (forecasting analytics), as well as in animal husbandry: 1) real-time health monitoring; 2) supervision over the animals’ living conditions; 3) feeding optimization. In addition, the review pays special attention to AI using for authentication, identification, classification, and forecasting of the meat products. The development of technologies and the expansion of AI application scenarios in the meat industry will keep expanding. However, despite the significant benefits of AI applications, the article highlights several issues, challenges and limitations that AI encounters, such as privacy and security issues, technical complexity, and integration with the traditional methods of food processing. Nevertheless, technology of artificial intelligence possesses great potential in livestock farming and meat processing for increasing productivity, ensuring product quality and safety, and streamlining management. AI’s potential will enable more efficient, safe, and sustainable development to provide consumers with high-quality food products

artificial intelligencenew technologiesmachine learningneural networkscomputer (machine) visionfood productauthenticationidentification

The article was published as part of the research topic No. FGUS-2024-0003 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.

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The authors declare that there are no conflicts of interest present.