Can we improve the capability of the meat-packaging process? Refer to given Exercise. The average weight of each section can be increased (or decreased) by increasing (or decreasing) the time between slices of the machine. Based on the results of the previous exercise, would a change in the slicing-time interval improve capability? If so, what value of the average weight should the company seek to attain and what are C^p and C^pk with this new process mean?
Exercise
Capability indexes for the meat-packaging process. Table gives 20 process control samples of the weight of ground beef sections. The lower and upper specifications for the 1-pound sections are 0.94 and 1.10
(a) Using these data, estimate Cp and Cpk for this process.
(b) What may be a reason for the specifications being centered slightly larger than the desired 1 pound?
