Investigation of optimal table height and surface angle in meatcutting

Area of Science:

• Occupational health
• Ergonomics
• Biomechanics

Background:

• Butchers experience high rates of musculoskeletal disorders in their hands, shoulders, low back, and neck.
• These issues are linked to high physical loads from cutting resistance, poor working postures, and manual material handling.

Purpose of the Study:

• To develop and test adjustable cutting tables to improve butchers' working conditions.
• To determine optimal table height and surface angle for reducing physical strain and enhancing comfort.
• To assess the acceptance of these ergonomic interventions by butchers.

Main Methods:

• Biomechanical calculations based on photographic analysis.
• Ergonomic assessment using video analysis of butchers at work.
• Subjective evaluations using ranking scales for comfort and acceptance.

Main Results:

• No single table height eliminated load on both back and shoulders simultaneously.
• A table height 17-22 cm below elbow height significantly reduced low back and shoulder strain.
• A surface tilt of 5-10 degrees was ergonomically favorable and accepted by butchers.
• Adjustable height was perceived as beneficial for load distribution throughout the workday.

Conclusions:

• Adjustable cutting tables offer a viable solution for mitigating occupational musculoskeletal risks in the butchering profession.
• Specific ergonomic parameters (height and tilt) can be recommended to improve butcher comfort and reduce physical strain.
• The ability to adjust workstation height dynamically allows for better load management and prevention of localized overexertion.