Objective assessment of knife sharpness over a working day cutting meat
| Autor: | Agnès Aublet-Cuvelier, Gilles Reno, Adriana Savescu, Aude Cuny-Guerrier, Pascal Wild, Laurent Claudon |
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| Rok vydání: | 2017 |
| Předmět: |
Adult
Male Engineering Engineering drawing Work Physical Therapy Sports Therapy and Rehabilitation Human Factors and Ergonomics Sharpening Objective assessment 03 medical and health sciences 0302 clinical medicine Humans 0501 psychology and cognitive sciences Operations management Food-Processing Industry Musculoskeletal Diseases Safety Risk Reliability and Quality Engineering (miscellaneous) 050107 human factors business.industry 05 social sciences Equipment Design Middle Aged 030210 environmental & occupational health Biomechanical Phenomena Occupational Diseases Red Meat Multiple factors Female Ergonomics business |
| Zdroj: | Applied ergonomics. 68 |
| ISSN: | 1872-9126 |
| Popis: | Knife sharpness is one of multiple factors involved in musculoskeletal disorders in industrial meat cutting. The aim of this study was to objectively evaluate, in real working situations, how knife sharpness changed over a working day cutting meat, and to analyse the impact of sharpening, steeling and meat-cutting activities on these variations. Twenty-two meat-cutting workers from three different companies participated in the study. The methods included measurements of knife sharpness in relation to real work situations and consideration of the way meat-cutting and sharpening operations were organised. Results showed that the type of meat-cutting activities, the steeling strategy adopted by the worker, including the types of tool used, and the overall organisation of the sharpening task all had a significant influence on how knife sharpness evolved over a 2-h period and over an entire working day. To improve MSD prevention, sharpening and steeling operations should not be considered as independent activities, but taken into account as a continuity of working actions. Appropriate assessment of knife sharpness by meat cutters affects how they organise meat-cutting and sharpening tasks. |
| Databáze: | OpenAIRE |
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