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Linear Programming - Meat Blending
Data Processing Application
CONTENTS
Introduction 1 Setting Up Matrix 8
Problem Profile and Economics . . . . 2 Illustration. 9
Model Formulation - Single Product. . 4 Elaboration of Capacity Constraints. 9
Constraints. . . . . . . . . . . . 4 Model Formulation - Multiproduct. 11
Cost Constraint (Objective Function) 4 Sample Problem . 12
Ingredient Constraints. .'. . . . . . . 5 Output Reports . 15
Composition Constraints . . . . . 5 Basis Variables Report. 15
Capacity Constraint . . . . . . . . 6 Check Report. 15
Moisture Constraint and Shrinkage Cost Range Report. 16
Evaluation. . . . ... 6 DO.D/J Report 16
Binding Constraint 7 Output Analysis 17
Color Constraint . 8 Summary 17
References 18
ACKNOWLEDGMENT
Appreciation is extended to Dr. R. L. Saffle,
Food Science Department, University of Georgia,
for writing certain sections of and editing this
manual.
Copies of this and other IBM publications can be obtained through mM branch
offices. Address comments concerning the contents of this publication to
mM, Technical Publications Department, 112 East Post Road, White Plains, N.Y. 10601