scholarly journals The Negro in the Slaughtering and Meat-Packing Industry in Chicago

1933 ◽  
Vol 20 (1) ◽  
pp. 164
Author(s):  
N. N. Puckett ◽  
Alma Herbst
Keyword(s):  
Meat Packing ◽  
Meat Packing Industry

Reference Book of the Meat Packing Industry: 1938

1939 ◽  
Vol 4 (1) ◽  
pp. 103
Author(s):  
Reavis Cox
Keyword(s):  
Reference Book ◽  
Meat Packing ◽  
Meat Packing Industry

50th ANNIVERSARY FEATURE—Protein By-products of the Meat Packing Industry

1958 ◽  
Vol 50 (4) ◽  
pp. 42A-44A
Author(s):  
H. E. Robinson ◽  
W. M. Urbain ◽  
H. H. Young
Keyword(s):  
50Th Anniversary ◽  
Meat Packing ◽  
Meat Packing Industry ◽  
By Products

Changing Patterns of Concentration in American Meat Packing, 1880–1963

1971 ◽  
Vol 45 (1) ◽  
pp. 18-34 ◽  
Author(s):  
Richard J. Arnould
Keyword(s):  
World War I ◽  
World War ◽  
Meat Packing ◽  
Changing Patterns ◽  
Meat Packing Industry

Professor Arnould analyzes the reasons for concentration in the American meat packing industry from 1880 through 1920, then describes and evaluates the varied forces which have led to declining concentration since the end of World War I.

Quantitative Biomechanical Analysis of Wrist Motion in Bone-Trimming Jobs in the Red-Meat Packing Industry

1995 ◽  
Vol 39 (10) ◽  
pp. 595-599
Author(s):  
John F. Monroe ◽  
Richard W. Marklin
Keyword(s):  
High Risk ◽  
Angular Acceleration ◽  
Red Meat ◽  
Biomechanical Analysis ◽  
Risk Category ◽  
Industrial Workers ◽  
Wrist Motion ◽  
Flexion Extension ◽  
Meat Packing ◽  
Meat Packing Industry

This study was motivated by the serious impact that cumulative trauma disorders (CTDs) of the upper extremities have on industrial workers and on industry itself. To date, no quantitative data has been gathered on the kinematics of hand and wrist motion required in bone-trimming jobs in the red-meat packing industry. No information is known about what type and how much wrist motion is currently being used in bone-trimming jobs in the red-meat packing industry, or how much these motions increase the risk of occupational CTDs. The research conducted addressed this current research void and established a preliminary database of wrist and hand kinematics for a bone-trimming job in the red-meat packing industry. This kinematic database could augment the red-meat industry's efforts to reduce the severity and cost of CTDs. Ergonomics practitioners in the red-meat industry could use the kinematic methods employed in this research to assess the CTD risk of current and redesigned jobs that require repetitious, hand-intensive work. The study examined the wrist motions used by nine red-meat packing workers who performed bone-trimming jobs. These jobs are highly repetitive and hand-intensive. Quantitative measures of the kinematic parameters of wrist motions performed on the bone-trimming line were measured using goniometry. The wrist motion measures consisted of the following statistics in the radial/ulnar, flexion/extension, and pronation/supination planes: 1). mean, minimum, and maximum of wrist angle position, 2). mean, minimum, and maximum of angular velocity, and 3). mean, minimum, and maximum of angular acceleration. The kinematic data were compared to manufacturing industry's preliminary wrist motion benchmarks. These benchmarks were the means and variances of nine dependent variables of position, velocity, and acceleration from industrial workers who performed hand-intensive, repetitive work in jobs that were of low and high risk of hand/wrist CTDS (Marras and Schoenmarklin, 1993). Results of this comparison show that numerous wrist motion variables in both the left and right hands of bone-trimming workers are in the high-risk category. This quantitative analysis provides biomechanical support for the high incidence of CTDs in the bone-trimming line of the plant that was investigated.

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