Cutting and Boning Room Design: Fabrication Room Challenges
Cutting and Boning Room Design: Fabrication Room Challenges (2000)-The ideal conditions for this room must be met, so as not to allow the meat to increase in temperature, thereby protecting the meat against condensation. Some people believe that the best solution is to have the processing room as cold as possible so that the meat does not increase temperature. Problems occur, however, since they submit their workers to low temperatures and often higher air velocities, reducing their efficiency. Others, like myself, believe that the best solution is to have a room with an optimum temperature high enough for workers to perform well for extended periods of time while controlling the temperature and dew point to avoid condensation. Air velocity should also be lowered, allowing higher job performance from the people working in that environment. The main purpose of this paper is to compare these two concepts.
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