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Unformatted text preview: pite the use of conveyer belts, forklifts, dehiding machines, and a variety of power tools, most of the work in the nation’s
slaughterhouses is still performed by hand. Poultry plants can be largely mechanized, thanks to the breeding of chickens that are uniform in
size. The birds in some Tyson factories are killed, plucked, gutted, beheaded, and sliced into cutlets by robots and machines. But cattle still
come in all sizes and shapes, varying in weight by hundreds of pounds. The lack of a standardized steer has hindered the mechanization of
beef plants. In one crucial respect meatpacking work has changed little in the past hundred years. At the dawn of the twenty-first century,
amid an era of extraordinary technological advance, the most important tool in a modern slaughterhouse is a sharp knife.
Lacerations are the most common injuries suffered by meatpackers, who often stab themselves or stab someone working nearby. Tendinitis
and cumulative trauma disorders are also quite common. Meatpacking workers routinely develop back problems, shoulde...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08