The objective of this research was to optimize the flow of finished products in a meat-processing company by improving the inventory turnover of the neck cut. The initial situation was characterized by overproduction, a turnover of only 0.95 times per month, and the occupation of approximately one quarter of the storage capacity, which led to losses from unmet demand and higher holding costs. To address this problem, an applied improvement design with a quasi-experimental approach was used, implementing a planning model based on MRP II and supported by simulation using the Streamline software, which made it possible to compare the performance of the current system (As-Is) with an improved scenario (To-Be). The results show an increase of around 20% in the turnover of the neck cut, reaching 1.14 times per month, which evidences a more efficient management of inventory and warehouse space. The main contribution lies in the application of MRP II integrated with forecasting tools in meat supply chains with perishable products and in the potential to replicate this approach for other cuts and companies in the food sector facing similar challenges related to turnover and capacity.

Keywords

MRP II; Inventory Turnover; Streamline; Demand; Planning.