The potential of artificial intelligence in the meat industry
https://doi.org/10.21323/2414-438X-2026-11-1-4-34
Abstract
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
Keywords
artificial intelligence,
new technologies,
machine learning,
neural networks,
computer (machine) vision,
food product,
authentication,
identification
Supporting agencies: 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.
About the Authors
N. A. Gorbunova
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Nataliya A. Gorbunova, Candidate of Technical Sciences, Scientific Secretary
. 26, Talalikhin str., 109316, Moscow
M. A. Nikitina
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
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 Technologies
26, Talalikhina str., 109316, Moscow
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Gorbunova N.A., Nikitina M.A. The potential of artificial intelligence in the meat industry. Theory and practice of meat processing. 2026;11(1):4-34. https://doi.org/10.21323/2414-438X-2026-11-1-4-34
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