This study was conducted to examine whether a system of active microbr
eaks can reduce the discomfort perceived by employees in a meatpacking
plant. Moreover, the relationship between the discomfort perceived on
the job and musculoskeletal capability was investigated. Twenty-eight
men employed in a local meatpacking plant participated in a study con
ducted over a period of four weeks. Results indicated that active micr
obreaks significantly reduced the level of discomfort perceived by emp
loyees during the course of the working day. The subjective ratings of
perceived discomfort correlated significantly with anthropometric, st
rength and background information (R(2) = 0.66). The physical characte
ristics of Caucasian employees were higher than those of their Hispani
c counterparts. Moreover, the physical characteristics of meatpacking
employees were significantly lower than those reported in the literatu
re for employees engaged in manual handling tasks.