ABSTRACT
The objective of this chapter is to address the ergonomics issues that are associated with production of a
particular consumer product, meat (beef, pork, chicken, and turkey). The processing of these products
has some specific characteristics that have ergonomics implications that are different than those experi-
enced by other industrial environments. For example, in general manufacturing (i.e., fabrication and
assembly), if there is a problem in the production operations, the process can be stopped with relatively
few implications, other than a loss of production. The incoming materials may tend to pile up, but they
do not tend to deteriorate over a relatively short time. In addition, the work-in-process can accumulate,
which can cause a temporary problem with available space.