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- Karltun, Johan, 1954-, et al.
(författare)
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Deboners’ stress in alternatively organized work
- 2011
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Ingår i: Human Factors in Organisational Design and Management - X. - Grahamstown, South Africa : Rhodes University.
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Konferensbidrag (refereegranskat)abstract
- The high reported rates of work related musculoskeletal disorders (WMSD)and accidents among butchers and deboners in Sweden have resulted in several initiativesto reduce these. In this study, eight deboners working every second week at a pace lineand every second week at single tables, were examined concerning physical work load(heart rate) and feelings of stress and energy (stress-energy formula and interviews). Ther esults show that the physical work load was highest at single tables but that feelings of stress and musculoskeletal strain were highest at the pace line. The reasons for this are discussed.
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| 2. |
- Eklund, Jörgen, et al.
(författare)
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Hälsa, produktivitet och kvalitet vid arbete med kniv – en interventionsstudie, dnr 120158 : Slutrapport till AFA Försäkring
- 2014
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Projektet startades enligt plan med insamling och sammanställning av internationella studier och annat underlag. Ett utbildningsmaterial och en metodik för denna har tagits fram i projektet, i samarbete med tre samarbetsföretag inom styckningsbranschen. Tester av utbildningen har genomförts med mycket goda resultat och mycket stort intresse från de deltagande företagen och deras styckare, dvs KLS-Ugglarps, Dalsjöfors Kött i Göteborg samt Scan i Linköping. Vid Scan blev intresset så stort att de under våren 2013 önskade utöka sitt deltagande i tid och med fler styckare än planerat, något som projektet givit dem möjlighet till. Utbildningsmaterial som inkluderar filmer, presentationsmaterial och interventionsmetodiksamt affischer har tagits fram. Resultaten visar att metodiken fungerar och att styckarna genom den återkoppling de får från knivskärpemätutrustningen kan erhålla och bibehålla högre skärpa hos sin kniv. Ett av huvudresultaten från projektet är att polering (trissning) kan återställa knivskärpan och till och med förbättra denistället för slipning samt stålning. Detta innebär att skärkrafterna för styckarna med polering kan minska i storleksordningen 20 %, något som medför minskad belastningsskaderisk, och dessutom minskat knivslitage och knivförbrukning. Detta finns inte beskrivet i forskning eller i praktiska råd för styckare, vare sig i Sverige eller internationellt. Polering ger möjlighet för styckarna att själva i närheten av sin arbetsplats underhålla sin knivskärpa bättre. Vidare uppger företagen att deras kostnader för knivar har minskat påtagligt. Projektet har också identifierat ett antal olika förutsättningar som gör utbildningen mer effektiv. Ett utbildningsmaterial har tagits fram och sprids nu kostnadsfritt via flera aktiviteter och via internet samt hemsidor. Erfarenheter från projektet kommer också att publiceras i en doktorsavhandling som planeras att presenteras under 2015.
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| 3. |
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| 4. |
- Eklund, Jörgen, et al.
(författare)
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Interactive research and HTO as an industry development model
- 2014
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Ingår i: Human Factors in Organizational design and Management - Xi Nordiv Ergonomics Society Annual Conference, Copenhagen 2014. - : Nordic Ergonomics Society. ; , s. 337-342
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Konferensbidrag (refereegranskat)abstract
- Meat cutting has since long shown high frequencies of work-related disorders and injuries. The meat cutting industry initiated an interactive research project to assist the companies in creating a better work environment considering also the profitability. After an initial diagnosis, a broad strategy was formed and four mixed groups focusing personal development, technological developments, work organization and work environment started working. The results from these further initiated focused studies that were performed in close interaction with the industry. During the four year project a continuous reduction of usculoskeletal disorder problems in the industry and other substantial effects were observed.
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| 5. |
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| 6. |
- Hägg, Göran M., et al.
(författare)
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How do different temperatures affect knife force?
- 2015
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Ingår i: The Ergonomics Open Journal. - : Bentham Open. - 1875-9343. ; :8, s. 27-31
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Tidskriftsartikel (refereegranskat)abstract
- Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight inone of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardlessof temperature.
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| 7. |
- Hägg, Göran M, et al.
(författare)
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Knife force differences when cutting meat at different temperatures
- 2012
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Ingår i: NES2012. - Stockholm : KTH Royal Institute of Technology. - 9789163711497
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Konferensbidrag (refereegranskat)abstract
- IntroductionMeat cutters in abattoirs is a group with high risks for musculoskeletal disorders. A major reason for this is that they exert high hand forces over a great part of the day when cutting meat. Though meat is refrigerated due to hygienic demands, meat temperature can vary. Meat cutters have claimed that knife forces increase with lower temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat.MethodTo be able to do cuts in meat under controlled conditions while measuring cutting forces, a machine, Anago KST Sharpness Analyzer, was used. The machine normally runs a knife at constant speed through a standardized textile ribbon while the force exerted on the ribbon is recorded over time. For this investigation, the ribbon was replaced by a wooden fixture with a 10 mm wide slot where the knife could pass and where meat samples could be fixed.Meat obtained from hind loin and fat tissue of pork was cut into 5 cm long, 4 cm wide and 2 cm thick samples. The meat fibre orientation was aligned with the long axis of the sample. When fixated in the fixture and the machine was started, the knife made a 4 cm long cut through 2 cm thick meat or fat.One hundred and forty four samples of meat and as many of fat were collected and put overnight in one of three refrigerators with temperatures 2, 7 and 12 °C, 48 in each. Well sharpened standard knifes were used for the tests. The knife was changed after 24 cuts. During the procedure samples were taken directly from the refrigerator and put into the fixture and tested immediately. The sample order was generally 2, 7, 12 °C to avoid systematic effects of a gradually blunter knife.ResultsThere were no significant differences in knife forces at the three meat temperatures. The forces for fat were in average about three times higher than the meat forces. There was no significant difference between forces in fat at 7 and 12 °C. However there was a strongly significant difference between these two groups and the 2 °C fat group. The force was about 30% higher compared to the forces at 7 and 12 °C in fat.ConclusionIn the range 2-12 °C there are no differences in meat. For fat there are no differences in the range 7-12 °C while the force increases about 30% when going from 7 to 2 °C.
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| 9. |
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| 10. |
- Vogel, Kjerstin, 1954-, et al.
(författare)
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Ergonomic changes and their consequences in a Swedish meat cutting plant
- 2010
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Ingår i: 44th Annual Nordic Ergonomics Society Conference.
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Konferensbidrag (refereegranskat)abstract
- Rotation schemes reducing daily working time with knife to 6 hours were planned and implemented at a meat cutting plant in a participatory process. These changes were evaluated concerning results, the change process and consequences on organizational performance. A questionnaire to the meat cutters and interviews with the production leaders were conducted. The results support that the meat cutters experienced the changes positively and that a reduction in physical and mental fatigue was reached. Other experiences were mixed indicating that both work organizational characteristics and local history should be taken more into consideration. The organizational performance was not particularly affected.
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