Sage Journals: Discover world-class research

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Meeting report

First published 2010-12

Exploring Skill Ecosystems in the Australian Meat Processing Industry: Unions,Employers and Institutional Change

Richard Cooney, Marjorie Jerrard, Ross Donohue [...]

The Economic and Labour Relations Review

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Review article

First published 2000-7

Computerized Ergonomic Field Analysis in the Meat-Processing Industry

Rolf Ellegast, Christian Herda

Proceedings of the Human Factors and Ergonomics Society Annual Meeting

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Research article

First published 1990-4

Mechanization,the Labor Process,and Injury Risks in the Canadian Meat Packing Industry

Joel Novek, Annalee Yassi, Jerry Spiegel

International Journal of Social Determinants of Health and Health Services

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Research article

First published 2026

Exoskeleton for upper limbs in meat processing industry: Influence on muscle activity and physical effort

Junior C Defani, Ariel Orlei Michaloski

WORK: A Journal of Prevention,Assessment & Rehabilitation

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Research article

First published 2023-01-13

Prevalence of musculoskeletal disorders,working conditions,and related risk factors in the meat processing industry: Comparative analysis of Iran-Poland

Mehrdad Hassani, Patrycja Kabiesz, Reza Hesampour [...]

WORK: A Journal of Prevention,Assessment & Rehabilitation

Open access

Research article

First published 2017-4

The Structural Invisibility of Outsiders: The Role of Migrant Labour in the Meat-Processing Industry

John Lever, Paul Milbourne

Sociology

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Research article

First published 2018-9

Collusion-enhancing effects of the own- and cross-price demand elasticities in merging multiproduct food industries: The case of chicken and red meat in the United States

Dimitrios Panagiotou

Outlook on Agriculture

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Research article

First published 2000-7

Reduction in Laceration Injuries in Meat Workers Through Introduction of Cut Resistant Cotton Gloves

David C Caple

Proceedings of the Human Factors and Ergonomics Society Annual Meeting

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Research article

First published 2026

Physical and nutritional properties of meat analogues obtained by high-moisture extrusion with the inclusion of high Andean algae flours: Llaska ( Cladophora crispata ) and Cushuro ( Nostoc sphaericum )

Alicia Magaly Leon, Angel Sucasaca, Benita Maritza Choque-Quispe [...]

Food Science and Technology International

Open access

Research article

First published 2022-2

Sustainable alternatives for by-products derived from industrial mussel processing: A critical review

Luis U Medina Uzcátegui, Karina Vergara, Gabriela Martínez Bordes

Waste Management & Research: The Journal for a Sustainable Circular Economy

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