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Realistic and feasible production plans in the making of ham considers meat yield per process, maximum waiting time between processes, parallel handling of multiple orders, varying lot size limitations, and availability of alternative resources (varying drum capacity).
The requirements to optimally schedule meat processing are numerous: resource capacities and combinations need to be considered, as well as yield and by-products. Expiration time, or durability of the final good is also important—scheduling all these, together with worker availability, and changeover and cleaning times, presents a significant challenge.