Ergonomics, and the application of ergonomics principles, is a significant issue for the meat industry. The goal of ergonomics is to reduce, to a practical minimum, the physiological cost of doing work. Jobs in the meat industry remain relatively labor-intensive, and require work and workplace designs to accommodate a wide range of employees. Application of ergonomics is one of the principal ways in which AMI members can protect their workers and reduce the incidence of occupational injury. In addition, use of ergonomics consistently promotes the achievement of higher levels of quality, productivity and worker retention throughout the workplace - all of which are of great importance to the industry.