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.