| 1. |
- 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. |
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| 3. |
- 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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| 4. |
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| 5. |
- 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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| 6. |
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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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| 8. |
- Karltun, Johan, 1954-, et al.
(författare)
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Contextual conditions influencing the scheduler's work at a sawmill
- 2010
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Ingår i: Production planning & control (Print). - London : Informa UK Limited. - 0953-7287 .- 1366-5871. ; 21:4, s. 359-374
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Tidskriftsartikel (refereegranskat)abstract
- This case study addresses the issue of how contextual conditions influence scheduling work in practice at a sawmill in Sweden. Based on observations and interviews, activity analysis was used to study the work activities of the main scheduler. It is shown how the contextual conditions related to constraints, either in the technical system and the technical scheduling tools used by the scheduler or in the social system, delimit the possible ways for the scheduler to perform his work. It is furthermore illustrated how the scheduler sometimes used the contextual conditions as a means to control the sawmill production. Moreover, the presence of the numerous uncertainties in the production process is shown. Finally, the study demonstrates that the scheduler's thorough knowledge, experience, and skills of both the technical and the social systems had immense influence in his ability to perform during daily scheduling work.
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| 9. |
- Karltun, Johan, 1954-, et al.
(författare)
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Joint Context-Sharing Introductory Course for Four Different Master Programs
- 2014
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Ingår i: Proceedings of the 10th International CDIO Conference, Universitat Politècnica de Catalunya, Barcelona, Spain, June 16-19, 2014. - : CDIO.
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Konferensbidrag (refereegranskat)abstract
- The School of Engineering in Jönköping offers four master programs with in total about 100 students, relatively evenly distributed among those four programs. The school has made a thorough revision of all its programs, largely to improve the influence by the principles of CDIO with a start of the new curricula at fall semester 2013. For the master programs this meant that a new joint introductory course for all master students should be set in operation. The aim with this paper is to present the basic rationale behind the course, how it was set in operation and the students’ and teachers’ experiences of the first trial as well as planned modifications for next year’s course. The profile of the research at the school is to advance the knowledge concerning the product realization process in small- and medium sized manufacturing companies and the different master programs support this profile. It was thus decided that the introductory course should demonstrate the same profile by a project performed by the students. Moreover, the course should support the development of a community of master students that know each other regardless of the master program they are following in order to enlarge the opportunities for networking and bringing different experiences together. The course should be appropriate as an introduction course for the four master programs, specializing in industrial design, product development, information engineering or production systems. The course should thus provide understanding also for other stages in the product realization process that are related to but not included in the own education, both regarding the process, the leadership and the research methods used. The design of the course was done by the program managers together with the examining teacher in group dynamics and leadership, thereby involving five teachers. The course examination volume is 9 credits (out of 120 for a whole master program), divided into three parts, the content of the product realization process (3 credits), the group dynamics and leadership development (3 credits) and the research and inquiry methodology knowledge (3 credits). The course was structured and taught by lectures, exercises, seminars and project work. Projects groups were formed including at least one student from each program. The examinations were done by a poster and model exhibition regarding the content of the product realization process, an individual reflective assignment regarding the leadership and group development process during the project and an individual written exam regarding the research and inquiry methodology part. The course is just finished, the exhibition has been held and the teacher group is correcting and grading the exam and the assignments. A plenary oral evaluation has been held where the students confirmed that some goals were reached and some were not. Moreover, the examination results of the course is not fully known yet but will be reported in the paper. The experiences among the teacher group are multifaceted but largely positive and next year’s course is looked forward to.
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| 10. |
- Karltun, Johan, 1954-
(författare)
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Renewal of a local concept for engineering education including CDIO
- 2013
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Ingår i: Proceedings of the 9th International CDIO Conference, Massachusetts Institute of Technology and Harvard University School of Engineering and Applied Sciences, Cambridge, Massachusetts, June 9 – 13, 2013.
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Konferensbidrag (refereegranskat)abstract
- The education concept of School of Engineering (JTH) in Jönköping, Sweden was established in the mid 1990-ies and included a view that apart from a strong core of technology, each engineering curricula should include education in leadership, entrepreneurship, finance, environmental demands as well as relevant engineering skills and practice. Moreover, it should also emphasize aspects like international orientation, industry contacts and employability. This proved to be a fruitful idea both internally for quality development and externally for marketing the school to possible students. After about 15 years JTH had grown into one of the leading undergraduate engineering schools in Sweden and CDIO principles were to a large extent implemented in all its curricula at bachelors’ level. At this stage it was decided that the concept should be updated to continue to fulfill its purpose. This paper describes the first part of the renewal process of development in terms of its organizing as well as the influences that were taken into consideration concerning education of professional engineers. The resulting structure and content of the new concept to be implemented during the coming two years are outlined. The new concept is now supposed to include both undergraduate (3 years) and master programs (2 years). The new concept is based on a core of the technology taught and additional course modules that are supposed to add knowledge, skills and acquaintance knowledge to the curricula. The technical education will be built up by basic science, advanced science, niche and system knowledge. The developed modules should bring the complementary subjects in a form and way that make them better integrated in the curricula. Moreover, a course called Off-campus integration theory and practice is introduced, bringing more depth of skill and acquaintance with the industry into the curricula.
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| 11. |
- Karltun, Johan, 1954-
(författare)
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Technical and organizational system solutions for deboning and their ergonomics implications
- 2010
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Konferensbidrag (refereegranskat)abstract
- Industrial deboners’ work involve high risks of accidents and work-related musculoskeletal disorders (WRMSDs). The objective with this paper is to compare the different main types of existing production systems in Swedish meat processing plants regarding ergonomics and the organizing of production. Data from twenty-seven interviews and visits to seven production sites was interactively analyzed by the author and five practitioners. The results show that all systems necessitated trade-offs between physical work load and factors like job content, skill requirements and individual control. It is concluded that significant improvements concerning ergonomics can be reached by carefully matching technology and organization.
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| 12. |
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| 13. |
- 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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| 14. |
- Vogel, Kjerstin, 1954-, et al.
(författare)
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Improving meat cutters' work : Changes and effects following an intervention
- 2013
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Ingår i: Applied Ergonomics. - elsevier : Elsevier BV. - 0003-6870 .- 1872-9126. ; 44:6, s. 996-1003
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Tidskriftsartikel (refereegranskat)abstract
- Meat cutters face higher risks of injury and musculoskeletal problems than most other occupational groups. The aims of this paper were to describe ergonomics changes implemented in three meat cutting plants and to evaluate effects related to ergonomics on the individual meat cutters and their work. Data was collected by interviews, observations, document studies and a questionnaire (n = 247), as a post intervention study. The changes implemented consisted of reducing knife work to a maximum of 6 h per day and introducing a job rotation scheme with work periods of equal length. Tasks other than traditional meat cutting were added. A competence development plan for each meat cutter and easy adjustment of workplace height were introduced. The questionnaire showed a reduction in perceived physical work load. In general, the changes were perceived positively. Figures from the company showed a positive trend for injuries and sick leave.
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| 15. |
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| 16. |
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| 17. |
- Vogel, Kjerstin, 1954-, et al.
(författare)
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Stay sharp
- 2014
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Ingår i: Human Factors in Organizational design and Management. - : Nordic Ergonomics Society. ; , s. 429-434
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Konferensbidrag (refereegranskat)abstract
- Meat cutters’ work is physically demanding and is performed mainly with thehand held tool of a knife. The aim of this paper is to report experiences of how researcherstogether with three companies of different size and character developed and carried out aneducation program in maintaining knife sharpness for meat cutters. It describes the processof developing an educational program suited for the business and discusses the outcome.
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